This Easy Chicken Marsala lives up to its name about being easy; it’s only 8 ingredients! The best part? It’s actually restaurant quality!I know that’s a bold statement, but by now, you know that I don’t steer you wrong.
Chicken Marsala happens to be one of my favorite dinner recipes. In fact, even though it seems like a fancy-ish dish, I grew up with this recipe. It is one of my dad’s favorite dishes, and so my mom spent years trying to perfect a recipe that he loved.
Now, Chicken Marsala is an Italian dish, and I’m not Italian – I’m Armenian. So I’m not claiming that my recipe is traditional Italian, it’s just my own spin on it, which I’ve developed over the years.
To make this recipe a little lighter than your traditional Italian chicken marsala, you will see that I’ve created this recipe using full fat coconut milk instead of heavy cream. If that’s not your thing, feel free to stick to the heavy cream.
And the only “trick” that you need to know to perfect this recipe is to reduce thewine; meaning, once you add the wine to the pan, you need to bring it to a simmer and let it cook until it’s reduced to about half the quantity. Then, you add thecoconut milk.
What you need to make Easy Chicken Marsala
Chicken breasts
For this recipe, I recommend using boneless, skinless chicken breasts. If your chicken breasts are large (6-9oz), then you only need 2, which you will then slice in half to make 4 thinner breasts. If your chicken breasts are on the smaller side (4oz), then use four of them, and there is no need to slice them in half.
Gluten-free flour
Oat flour, all purpose flour, or even whole wheat flour are all great substitutions.
Olive oil
I recommend using extra virgin olive oil because olive oil does have distinct taste, which is fantastic in this recipe.
Mushrooms
You can use any sliced mushrooms that you’d like in this recipe. I like using Cremini mushrooms, but regular white mushrooms will work too. Slice them thinly.
Butter or ghee
I am obsessed with using real butter or ghee in this recipe. It does a lot for the taste. But if you don’t want to use either of those, feel free to go with a plant-based butter or coconut oil.
Garlic
I prefer fresh garlic, mashed, over dried garlic powder any day of the week, especially in this recipe.
Marsala wine
Now, I know I am asking you to go out on a limb and purchase marsala wine, which I’m sure most of you don’t have at home. But guess what? It’s worth it, because after you make this recipe once, you are going to make it weekly, on rotation. You’ll use it all up, don’t worry!
Coconut milk
For this recipe, you will want to use full-fat coconut milk that comes in the can. Additionally, you can discard the liquid part, and stick with the thick part that is at the top of the can.
Parsley
I love chopping up some fresh parsley and using it as a garnish on the chicken at the very end.
Looking for other dinner inspo?
I’ve got you – a nice, little collection of my favorites.
If you make this recipe, be sure to leave a rating and a comment below, so that others can read your review. And by now, you all know that I practically live on Instagram, so tag me in your creations and I will repost!
Easy Chicken Marsala
5 from 3 votes
Nicole Modic
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
SERVES 4
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This restaurant-quality Chicken Marsala is easy and one of the most flavorful dishes around. The best part? It's super customizable and you can substitute various ingredients to make it your own. This dish will definitely become a part of your weekly dinner rotation.
Ingredients
- 2 large chicken breasts 6-9 ounces each or 4 small chicken breasts (4 oz each)
- ½ cup gluten-free flour or all-purpose flour
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced thin (I recommend Cremini, but any mushrooms will work)
- 4 tablespoons butter or ghee
- 4 cloves garlic mashed
- 1 cup marsala wine
- ½ cup coconut milk the thick part at the top of the can
- 2 tablespoons flat-leaf parsley, roughly chopped
Instructions
Slice mushrooms thinly and set aside.
Slice the chicken breasts in half, lengthwise.
Sprinkle the chicken breasts with salt and pepper.
Add the flour to a medium-sized bowl, and dip each chicken breast in the flour.
Next, place a medium skillet on the stove (I recommend cast iron, if possible, because you will get a nice char on the chicken).
Add the olive oil, along with 1 tablespoon of the butter/ghee over medium-high heat.
Once the pan is hot, then add the chicken breasts.
Cook for about 5 minutes on each side, until they are no longer pink in the middle.
Once they are done, remove them from the pan and transfer them to a plate.
Next, add remaining butter to the pan along with the mashed garlic and the sliced mushrooms.
Cook for about 5 minutes, until the mushrooms start to soften.
Add the marsala wine to the skillet.
Bring to a simmer, and once the liquid has reduced by half, add the coconut milk and give everything a nice stir.
Then add the chicken breasts back to the skillet, and cover with the sauce.
Cook for another 5 minutes or so, until the sauce has thickened somewhat.
Season with salt and pepper and garnish with chopped parsley!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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