By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
673 cal · 50 min
Chicken Marsala
Recipe GLPR5e506b01e01208
Pan-seared chicken breasts with skin are browned until golden, then simmered in a rich mushroom and Marsala wine sauce. Caramelized onions and tender mushrooms create a luxurious pan sauce that's finished with butter and fresh parsley for a classic Italian-inspired main course.
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Ingredients
3 whole, halved (about 2.5 lbs) Boneless chicken breasts with skin
1½ tablespoons Olive oil
3½ tablespoons Unsalted butter
1 medium Onion, sliced thin
¾ pound Mushrooms, sliced thin
½ cup Marsala wine
1 cup Chicken broth
2 tablespoons Fresh parsley, minced
Salt and pepper to taste
Directions
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. In a large, heavy skillet, heat the olive oil and 1½ tablespoons of butter over medium-high heat until the mixture is hot but not smoking. Working in two batches to avoid crowding the pan, place chicken skin-side down and cook until the skin is golden brown and crispy, about 5–6 minutes per batch. Flip and cook the other side for 3–4 minutes until lightly golden. Transfer cooked chicken to a plate with tongs.
Pour off all but 1 tablespoon of fat from the skillet. Add the sliced onion to the same pan and sauté over medium-high heat, stirring occasionally, until softened and beginning to caramelize, about 4–5 minutes. Add the sliced mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid and that liquid evaporates completely, about 6–8 minutes.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet, and cook while stirring until the wine reduces almost completely, leaving only a light coating in the pan, about 2–3 minutes.
Add the chicken broth to the skillet. Return the chicken breasts and any accumulated juices from the plate back to the pan. Reduce heat to a gentle simmer, turning the chicken once halfway through cooking. Simmer until the chicken is cooked through, reaching an internal temperature of 165°F when measured in the thickest part, about 15 minutes.
Using tongs, transfer the cooked chicken to a serving platter. Continue simmering the mushroom sauce in the skillet until it reduces to about ½ cup, about 3–5 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, stirring gently until just incorporated. Season the sauce with additional salt and pepper to taste.
Spoon the mushroom sauce around the chicken on the platter and garnish with fresh minced parsley. Serve immediately.
Comments
Chicken Marsala checks most boxes for Charlotte weeknight cooking: chicken and butter are cheap staples at every major chain, mushrooms and onions are reliable year-round, and Marsala wine is stocked at Harris Teeter, Food Lion, and Kroger without a special trip. The real constraint is the stated 50 minutes, which ignores pounding out six chicken breasts to even thickness—add ten to fifteen minutes of honest prep work to that total, making it closer to a full hour. At roughly two dollars per serving for protein and ingredients, it's reasonable, and the sauce reheats well if you have leftovers. This is a solid midweek dinner that doesn't demand hunting down specialty items, though the actual time commitment is higher than advertised.
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