Go Back
–+ servings
Chicken Marsala in a mushroom sauce in a pan.
Print Recipe
5 from 17 votes

Easy Chicken Marsala

This chicken Marsala features sautéed juicy and tender chicken breasts in a savory Marsala mushroom sauce. Ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Diet: Low Fat
Skill Level: Beginner
Servings: 4
Author: Rena

Ingredients

  • 1.25 pounds boneless skinless chicken breasts Mine were quite small, if bigger then cut in half lengthwise
  • Kosher salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 3-4 garlic cloves minced
  • 1 tablespoon cornstarch
  • 3 tablespoons aged balsamic vinegar
  • 1 tablespoon honey heaping, or 2 tablespoon
  • 1 cup chicken broth

Optional:

  • 1 tablespoon finely chopped parsley

Instructions

  • Season the 1.25 pounds boneless skinless chicken breasts on both sides with Kosher salt and pepper. Heat the 1 tablespoon olive oil in a large pan over medium-high heat.
  • Cook the chicken for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover with foil to keep warm
    Seared chicken breast in a pan.
  • Add the 2 cups sliced mushrooms to the pan and cook until softened, 3-4 minutes. Season the mushrooms with salt and pepper. Add 3-4 garlic cloves (minced) and sprinkle with the 1 tablespoon cornstarch. Continue to saute, stirring continuously, for 1 minute.
    Sliced mushrooms are added to a pan.
  • In a small jug, whisk the 3 tablespoons aged balsamic vinegar and 1 tablespoon honey until the honey has dissolved. Reduce the heat to medium-low.
  • To the pan add the balsamic mixture and cook, stirring continuously, until mostly evaporated and thickened, about 2 minutes.
  • Add the 1 cup chicken broth and bring the sauce to a simmer. Simmer for 3-4 minutes and stir constantly until the sauce has just thickened.
    Balsamic is being added over chicken in a pan.
  • Add the chicken back to the pan and spoon with the mushroom sauce. Top with 1 tablespoon finely chopped parsley, if desired, and serve.
    Chicken is being added to the mushroom sauce in the pan.

Notes

  • To replace the balsamic and honey mixture, use 1/4 cup Marsala wine.
  • If the chicken breasts are too thick, I recommend you slice them lengthwise to make them thinner.
  • Use any type of mushroom you have on hand. 
  • Boneless and skinless chicken thighs will work too if you do not want to use chicken breasts. 

Nutrition

Calories: 248kcal | Carbohydrates: 11g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 770mg | Potassium: 767mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg