Skillet Chicken Marsala is a one pot meal for quick and easy dinners, ready in just 30 minutes!
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I always loved chicken marsala when I was growing up. My favorite things to eat it with was rice pilaf and vegetables like green beans or broccoli. You can also add some additional vegetables straight in the sauce like asparagus or tomatoes.
One of the best things about this recipe is that it is ready in such a short period of time, perfect for busy nights. Find more skillet chicken recipes here, ready in 30 minutes! It is also gluten free with cornstarch to thicken the sauce instead of flour. I like a lot of sauce with my food. If you are planning on using the sauce to coat pasta, as a potato gravy, or also like a lot of sauce, I recommend doubling the sauce ingredient quantity.
I strongly suggest using true Marsala wine from a liquor store and not Marsala cooking wine that you might find in the grocery store. The flavor is much better and when you cook with it, including reducing it in this sauce, the quality of the wine makes a big difference.
- 4 chicken breasts (approximately 6-8 ounces each)
- black pepper
- 3 Tablespoons vegetable oil
- 8 ounces mushrooms sliced
- 1 Tablespoon cornstarch
- 2 cloves garlic minced
- 1 1/2 cups Marsala wine
- 1 1/2 Tablespoons lemon juice
- 3 Tablespoons butter
- fresh parsley optional
- Preheat a large, deep skillet or shallow pot over medium high heat.
- Season both sides of the chicken with salt and pepper.
- Add 2 Tablespoons of oil. When the oil is hot, add the chicken. Cook until golden brown, approximately 5-7 minutes. If too hot, reduce the heat.
- Flip the chicken over and cook an additional 5 minutes until golden brown and also cooked all the way through. Add a little more oil if needed. If your chicken is browning too fast, reduce the heat to slow browning but continue cooking the chicken. The chicken is done when it is 165F in the thickest part.
- Remove the chicken from the pan and set aside. If needed, add a little more oil so there is approximately 2 Tablespoons of oil in the pan. Heat until the oil is warm.
- Add the mushrooms and cook until they soften and begin to release moisture, approximately 3 minutes. Add the garlic, stir, and cook for 30 seconds until fragrant.
- Add the cornstarch to the mushroom mixture, stir, and let cook for 30 seconds. Add the marsala wine, scrape up bits from the bottom of the pan with the spoon, and simmer over medium heat until the sauce is thickened, approximately 5-8 minutes.
- Stir the lemon juice into the sauce and add the butter. Stir until the butter is melted and incorporated.
- Season the sauce as desired with additional salt, pepper, or lemon juice. Add the chicken back to the sauce and to heat through and coat with the sauce, if desired. Serve over pasta or with vegetables, rice, or potatoes. Garnish with fresh parsley if desired.