Chicken Marsala in Wine – A Rich, Flavorful Stovetop Dinner

This Chicken Marsala in Wine recipe is a stovetop dinner that tastes like it came straight from a fancy restaurant—rich, creamy, and packed with flavor. Like, seriously – you’re going to want to lick your plate clean!!;)

Honestly, I had never even heard of Chicken Marsala until I saw it tucked into the resources of a healthy eating program I joined a few months ago. Since I was ignoring all the seafood recipes (because I just don’t like seafood!), I was drawn to this particular one featuring chicken instead. It sounded a little strange—wine, mushrooms, and chicken? But I was game to try anything to help curb my enthusiastic hunger and give my body something nourishing.

Confession time: I didn’t grow up in a house with wine in the cupboards – ever! And here I am at age 57, still happily not drinking it—though I now know full well that sipping wine and loving Jesus are not mutually exclusive. 😄 That said, this recipe required wine. So off my sweet husband went to the local liquor store—where he boldly asked for help choosing wine for cooking. (Heaven knows, we had no clue what to get!)

All that to say: This stovetop dinner is SO good, you just might want to lick your plate clean. It’s the kind of recipe that makes your kitchen feel like a swanky restaurant—and has you wondering if you can afford your own cooking! (Tee hee!) It’s that good.

Why You’ll Love This Chicken Marsala Recipe

• Feels fancy but is super easy to make
• Uses simple ingredients (except maybe for the wine – if you’re like us and don’t normally have it in the cupboard!)
• Makes enough for two—perfect for date night (with perhaps some bonus leftovers for lunch the next day)
• Creamy, rich, and full of bold flavor
• One-skillet stovetop meal—you don’t have to heat up the oven if it’s a hot day!

Ingredients for Chicken Marsala in Wine

For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.

• Boneless, skinless chicken breasts
• Sliced mushrooms (The original recipe calls for cremini mushrooms, but I buy whatever mushrooms that are already sliced because that’s a shortcut I love. These were white mushrooms and worked just fine.)
• Red onion or shallot (The “real” recipe called for shallots. I’ve never bought a shallot in my life!)
• Garlic cloves
• Chicken broth
• Marsala wine (The original recipe called for “dry Marsala wine” – whatever that is! We used red wine that was cheap. In a pinch, we’ve also used cheap white wine. Both acheived a most delectably delicious taste in my non- wine connoisseur opinion!)
• Heavy cream
• Butter
• Olive oil
• Flour
• Salt and pepper

How to Portion, Cook, and Freeze This Recipe to Fit Your Lifestyle

Note: This dish does not freeze well due to the creamy sauce, so I don’t recommend freezing it ahead. But here are some portioning tips:

• Cooking for two? This recipe is perfect as-is. One chicken breast each (or share one and save leftovers).
• Want leftovers for lunch? Make it as written and enjoy the extra portion the next day.

Step by Step Instructions for Chicken Marsala

(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)

Helpful Tips When Making This Recipe

• No need to hunt down Marsala wine—any inexpensive red or white wine works great.
• Don’t skip pounding the chicken! It helps it cook evenly and soak up all the flavor.
• Let the sauce simmer down until it thickens—that’s where the magic happens.
• Swap in shallots if you have them, but red onion works perfectly fine.

Substitutions and Variations for Chicken Marsala

• Mushrooms: Use cremini, white, or portobello—whatever you prefer.
• Wine: Marsala is traditional, but red or white works too. I do think the wine is the secret ingredient that makes this recipe lip smacking good, but if you’d rather not use it, you can substitute chicken broth instead.
• Cream: Substitute half-and-half for a lighter sauce.
• Gluten-free? Use a gluten-free flour blend for dredging.

Side Dishes to Serve with This Recipe

• A quick search showed me that many people enjoy this recipe with pasta or mashed potatoes on the side.
• Since we’re working on eating “lighter”, we like this with grilled asperegus or roasted cauliflower with a side salad.

Other Stovetop Recipes You Might Enjoy:

• Homemade hamburger helper with corn
• One pot chicken and pasta
• One pan chicken florentine (also SO delicious!)
• This is one of my mother-in-law’s favorite mennonite sausage recipes for dinner

Pin It Now, Make It Later

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