Mushroom Marsala Chicken Skillet – A Cozy, One-Pan Weeknight Favorite

This Mushroom Marsala Chicken Skillet brings rich, restaurant-style flavor to your table with minimal effort. Tender chicken, golden mushrooms, and a silky Marsala sauce come together in one pan, making cleanup easy and dinner satisfying. The flavors are warm, savory, and lightly sweet from the wine, with a touch of freshness from herbs.

If you love comforting meals that feel special but don’t take all night, this one’s for you.

Mushroom Marsala Chicken Skillet - A Cozy, One-Pan Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken (breasts halved horizontally or thighs pounded to even thickness)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, sliced (cremini, baby bella, or a mix)
• 2 shallots, finely minced (or 1 small onion)
• 3 garlic cloves, minced
• 3/4 to 1 cup Marsala wine (preferably dry Marsala)
• 1 cup low-sodium chicken broth
• 1/3 cup heavy cream (optional but recommended for a silky finish)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

 

• Prep the chicken: Pat the chicken dry. If using breasts, slice horizontally to make cutlets or pound to 1/2-inch thickness. Season both sides with salt and pepper.
• Dredge: Place the flour in a shallow dish. Lightly coat each piece of chicken, shaking off excess. This helps develop a golden crust and slightly thickens the sauce later.
• Brown the chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate; tent with foil.
• Sauté the mushrooms: Add the remaining 1 tablespoon butter to the skillet. Add mushrooms with a pinch of salt. Cook, undisturbed, for 2 minutes to get color, then stir and cook 4–5 minutes until browned and their moisture evaporates.
• Add aromatics: Stir in shallots and cook 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant. Avoid burning the garlic.
• Deglaze with Marsala: Pour in the Marsala wine. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly and cook off the sharp alcohol edge.
• Build the sauce: Add chicken broth, thyme, and Dijon if using. Bring to a gentle simmer. Taste and adjust salt and pepper. For a richer sauce, reduce by about one-third, 4–6 minutes.
• Finish with cream: Stir in heavy cream and return to a low simmer. The sauce should be glossy and lightly thickened. If too thin, simmer another minute; if too thick, add a splash of broth.
• Return chicken to the skillet: Nestle chicken into the sauce with any accumulated juices. Simmer 2–4 minutes until the chicken is cooked through (internal temp 165°F/74°C) and the sauce coats a spoon.
• Garnish and serve: Sprinkle with chopped parsley. Serve with lemon wedges if desired. Pair with mashed potatoes, buttered noodles, polenta, or crusty bread.

What Makes This Special

This dish balances elegance and everyday practicality. The Marsala wine lends a gentle sweetness that complements earthy mushrooms and pan-seared chicken. Everything cooks in one skillet, so you build layers of flavor without juggling multiple pots.

It’s also flexible.

You can use chicken breasts or thighs, swap mushrooms based on what you have, and tweak the sauce thickness to your liking. The result is a deeply flavorful meal that feels like a treat, even on a Tuesday.

Ingredients

• 1.5 pounds boneless, skinless chicken (breasts halved horizontally or thighs pounded to even thickness)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, sliced (cremini, baby bella, or a mix)
• 2 shallots, finely minced (or 1 small onion)
• 3 garlic cloves, minced
• 3/4 to 1 cup Marsala wine (preferably dry Marsala)
• 1 cup low-sodium chicken broth
• 1/3 cup heavy cream (optional but recommended for a silky finish)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry. If using breasts, slice horizontally to make cutlets or pound to 1/2-inch thickness.

   Season both sides with salt and pepper.

2. Dredge: Place the flour in a shallow dish. Lightly coat each piece of chicken, shaking off excess. This helps develop a golden crust and slightly thickens the sauce later.
3. Brown the chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

   Sear chicken 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate; tent with foil.

4. Sauté the mushrooms: Add the remaining 1 tablespoon butter to the skillet. Add mushrooms with a pinch of salt.

   Cook, undisturbed, for 2 minutes to get color, then stir and cook 4–5 minutes until browned and their moisture evaporates.

5. Add aromatics: Stir in shallots and cook 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant. Avoid burning the garlic.
6. Deglaze with Marsala: Pour in the Marsala wine.

   Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly and cook off the sharp alcohol edge.

7. Build the sauce: Add chicken broth, thyme, and Dijon if using. Bring to a gentle simmer.

   Taste and adjust salt and pepper. For a richer sauce, reduce by about one-third, 4–6 minutes.

8. Finish with cream: Stir in heavy cream and return to a low simmer. The sauce should be glossy and lightly thickened.

   If too thin, simmer another minute; if too thick, add a splash of broth.

9. Return chicken to the skillet: Nestle chicken into the sauce with any accumulated juices. Simmer 2–4 minutes until the chicken is cooked through (internal temp 165°F/74°C) and the sauce coats a spoon.
10. Garnish and serve: Sprinkle with chopped parsley. Serve with lemon wedges if desired.

    Pair with mashed potatoes, buttered noodles, polenta, or crusty bread.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
• Freezer: You can freeze without the cream for 2–3 months. If you’ve added cream, freezing may cause separation. If freezing, add the cream after reheating.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth to loosen the sauce.

  Avoid boiling to keep the chicken tender and the sauce smooth.

Health Benefits

• Lean protein: Chicken provides high-quality protein that supports muscle repair and satiety.
• Mushroom nutrients: Mushrooms add fiber, B vitamins, and minerals like selenium, plus umami that reduces the need for heavy salt.
• Balanced richness: A modest amount of cream adds satisfaction, which can help with portion control. You can reduce or skip the cream if you prefer a lighter dish.
• Customizable sodium: Using low-sodium broth and salting thoughtfully keeps overall sodium in check.

Pitfalls to Watch Out For

• Boiling the sauce hard after adding cream: This can cause separation. Keep it to a gentle simmer.
• Overcrowding the pan with mushrooms: They’ll steam instead of brown.

  Cook in batches if needed.

• Using sweet Marsala accidentally: Sweet Marsala can make the dish overly sugary. Dry Marsala is the better choice here.
• Skipping the dredge: A light flour coating helps texture and sauce body. Don’t cake it on—just a thin layer.
• Overcooking the chicken: Pull it off the heat once it hits 165°F to keep it juicy.

Variations You Can Try

• Herb swap: Try rosemary or sage instead of thyme for a woodsy twist.
• Bacon boost: Crisp 2–3 slices of chopped bacon first, then cook the mushrooms in the rendered fat for added smokiness.
• Gluten-free: Use rice flour or a gluten-free all-purpose blend for dredging, and check that your broth and mustard are certified gluten-free.
• Dairy-light: Skip the cream and whisk in 1 tablespoon cold butter off the heat to finish. It keeps the sauce glossy without heaviness.
• Extra veggies: Add a handful of baby spinach at the end, letting it wilt in the sauce.

  Or stir in peas for color and sweetness.

• Wine alternative: If you can’t find Marsala, use a mix of dry sherry and a splash of brandy, or a dry white wine with a teaspoon of brown sugar for balance.

FAQ

What is the best Marsala to use?

Dry Marsala is ideal for savory dishes. It gives a balanced, slightly nutty sweetness without tipping the sauce into dessert territory.

Can I substitute the wine?

Yes. Use dry sherry or a dry white wine plus a teaspoon of brown sugar.

If avoiding alcohol, reduce extra chicken broth with a splash of apple cider vinegar for brightness, though the flavor will be different.

Which mushrooms work best?

Cremini or baby bella mushrooms offer great flavor and texture. A mix of cremini and shiitake adds depth. Avoid canned mushrooms; they won’t brown well.

How do I keep the chicken tender?

Pound or slice for even thickness, sear over medium-high heat, and finish gently in the sauce.

Don’t cook past 165°F; carryover heat will finish the job.

Can I make this ahead?

You can cook the chicken to just under done, make the sauce, and combine when reheating. Add cream during reheating to maintain a silky texture.

What should I serve with it?

Mashed potatoes, buttered egg noodles, creamy polenta, or rice soak up the sauce beautifully. A crisp green salad or roasted asparagus rounds out the meal.

How do I thicken the sauce without cream?

Reduce the sauce longer or whisk 1 teaspoon cornstarch with 1 tablespoon cold broth and stir it in while simmering.

Add gradually until it reaches your desired thickness.

Is this spicy?

No. It’s savory and slightly sweet. If you like heat, add a pinch of red pepper flakes with the garlic.

Wrapping Up

Mushroom Marsala Chicken Skillet is the kind of recipe that feels fancy but cooks fast.

It’s comforting, generous with flavor, and friendly to weeknights and guests alike. Keep dry Marsala on hand, and you can pull together this cozy classic whenever the craving hits. With a side of something to soak up the sauce, you’ve got an easy win for dinner.