Skillet Chicken Marsala: A classic Italian recipe made easy!

 This Skillet Chicken Marsala is quick and easy enough for busy weeknights, but you’ll swear it came from an Italian restaurant!

Chicken Marsala always reminds me of the restaurant Buca di Beppo. Have you been there? It’s a family-style Italian place good for groups because you get huge portions of food to share. Back in the olden days before Matt and I had kids, we used to go there with friends for birthdays or just for fun. We would always get a tremendously large pizza of some sort, their macaroni rosa (I need to make a copycat recipe of that one!), and often Chicken Marsala. I think this was actually the first place I’d ever had chicken marsala and loved the sweet, savory sauce with mushrooms.

I was excited to try making Chicken Marsala at home, but when it came time to make it, it seemed easier to cook the chicken, mushrooms, and sauce in one pot. (Does it surprise you that I’d be looking for a shortcut to make it easier?) The result was delicious and easy to eat. No knife required! This 30-minute Skillet Chicken Marsala will be a regular guest at our house for sure!

Print Recipe

Skillet Chicken Marsala

Classic Chicken Marsala is served as a one-bowl pasta.

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Rating: 5
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Course

Main

Prep Time

15 minutes

Cook Time

15 minutes

Servings

-4 MetricUS Imperial

Ingredients

• 12 ounces fettuccine or your choice of pasta
• 1 pound boneless, skinless chicken breasts cut into large bite-sized pieces
• 1/4 cup flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoon olive oil
• 10 ounces sliced mushrooms I used Crimini
• 1 cup dry Marsala wine
• 1/3 cup chicken broth or water

Course Main Prep Time 15 minutes Cook Time 15 minutes Servings -4 MetricUS Imperial Ingredients 12 ounces fettuccine or your choice of pasta 1 pound boneless, skinless chicken breasts cut into large bite-sized pieces 1/4 cup flour 1/2 teaspoon kosher salt 1/2 teaspoon lemon pepper 1/4 teaspoon garlic powder 2 tablespoon olive oil 10 ounces sliced mushrooms I used Crimini 1 cup dry Marsala wine 1/3 cup chicken broth or water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Bring large pot of salted water to a boil. Cook pasta according to package directions, drain, and set aside.
2. Meanwhile, combine flour, salt, lemon pepper, and garlic powder in a medium bowl. Add diced chicken and toss to coat.
3. Heat olive oil in a large skillet or dutch oven over medium-high heat. When oil is very hot, add chicken with the excess flour. Stir and cook for about 2 minutes until chicken is well coated with oil. Add mushrooms, and continue to stir fry for 3-4 minutes, until chicken is mostly cooked on the outside.
4. Pour in wine about a couple tablespoons at a time, stirring constantly and scraping the bottom of the pan. Continue until all wine has been added, reduce heat to medium, and simmer for 5-6 minutes, until chicken is cooked through. Stir in chicken broth and return to a simmer.
5. Turn off heat, add cooked pasta, and toss to coat pasta with sauce. Enjoy!

Recipe Notes

Adapted from Speedy Chicken Marsala at Taste of Home.

Here are a few of my favorite tools for skillet dinner recipes:

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