This Easy Chicken Marsala is one of the easiest dinners ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, making it the perfect weeknight meal in my book. Stovetop instructions are also included.
Easy Chicken Marsala Recipe Highlights
This Easy Instant Pot Chicken Marsala is one of the easiest dinners ever! And the best part is that you can make it in your instant pot or stovetop.
Today’s recipe is all about ease. Quick and easy food. That tastes darn good. So, if you’re craving something scrumptious, you’ve come to the right place. A party in your mouth is about to happen.
This chicken recipe is creamy, succulent, ultra-flavorful, and easy to pull off, and it comes together in about 30 minutes, which in my book, makes it the perfect weeknight meal.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Chicken breasts
- All-purpose flour
- Salt and freshly ground black pepper
- Garlic powder
- Butter
- Olive oil
- Mushrooms
- Shallot
- Garlic
- Marsala wine
- Chicken stock
- Heavy cream
- Parsley to garnish
How to Make Chicken Marsala Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season The Chicken
Season all-purpose flour with salt, pepper, and garlic powder. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Brown The Chicken
Brown the chicken on both sides, remove and set aside.
- Saute The Veggies & Add The Liquids
Sauté mushrooms, shallots, and garlic until tender. Add Marsala wine and chicken stock; mix to combine.
- Cook
This step will slightly change depending on if you are using the instant pot or the stovetop. Basically, you have to reduce the sauce, add the chicken and finish thicking the sauce. See the recipe card for details instructions for your chosen cooking method.
Tip To Brown Meat In The Instant Pot
The trick to brown meat in the Instant Pot is to do it in small batches and not turn until they have formed a crust on the bottom, or they will stick.
Expert Tips To Make Marsala Chicken
Cutting your chicken breasts horizontally in half is best if they are too large.
When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is best for desserts, such as Tiramisu.
Cover chicken with foil while you thicken the sauce to keep it warm.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Ideas
This Chicken Marsala recipe makes enough creamy sauce to serve over pasta. Mashed potatoes or rice are a good option too. To keep it low carb, serve over cauliflower rice or zucchini noodles!
Frequently Asked Questions
Yes, you can! Let the chicken cool completely. Place it in a freezer-safe container and freeze it for up to two months. When ready to eat, thaw in the refrigerator and reheat covered with foil in an oven preheated to 350º F until warmed through for best results.
To make Marsala chicken, you need Marsala wine; otherwise, you are making just creamy chicken with mushrooms.
To make Marsala chicken you need dry Marsala wine. Sweet Marsala wine is best for desserts, such as Tiramisu.
Absolutely! Follo the instruction in the recipe card below.
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Recipe Card 📖
Easy Chicken Marsala
Ingredients
- 4 – 5 skinless boneless, chicken breasts
- ½ cup (70 g) all-purpose flour ,for dredging
- Kosher salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons (42 g) butter
- 3 tablespoons (45 ml) olive oil
- 8 oz (250 g) mushrooms ,stemmed and halved
- 1 shallot ,thinly sliced
- 3 garlic ,minced
- 2/3 cup (160 ml) Marsala wine
- 2/3 cup (160 ml) chicken stock
- ½ cup (120 ml) heavy cream
- Parsley to garnish
Instructions
PRESSURE COOKER INSTRUCTIONS:
- Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also cut the chicken breasts in half horizontally or buy them thinly sliced.
- Put the flour on a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Turn the Instant Pot ON, select "saute" mode, and adjust the heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep it warm. Repeat with the rest of the chicken breasts.
- Add the remaining oil and butter to the pot. When melted, add mushroom, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.
- Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press "cancel".
- Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust the cooking time to 10 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”
- Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.
- Select “saute” adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
- Garnish with fresh chopped parsley, if desired. Serve hot.
STOVETOP INSTRUCTIONS:
- Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half horizontally or buy them thinly sliced.
- Add the flour to a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Heat the oil and 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until it is golden and just barely cooked through, about 5 – 6 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining oil and butter to the skillet. When melted, add mushrooms, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.
- Add Marsala wine to the skillet and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the skillet into the liquid. Add the chicken stock and heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 – 15 minutes
- Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 – 3 minutes.
- Garnish with fresh chopped parsley, if desired. Serve hot.
- If your chicken breasts are large, it’s best first to cut them in half horizontally before you pound them.
- When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is good for dessert, such as Tiramisu.
- Cover chicken with foil while you thicken the sauce to keep it warm.
Nutrition
This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
