Classic Chicken Marsala

Name: Classic Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 680 g Chicken breasts, boneless, skinless; 60 g Flour; 30 g Olive oil; 12 g Garlic; 180 g Marsala wine; 6 g Salt; 2 g Pepper; 240 ml Chicken broth; 225 g Mushrooms; 340 g Angel hair pasta

Classic Chicken Marsala · ready in 45 min · 4 servings · 420 kcal per serving · medium · 10 ingredients

Tender chicken cutlets lightly coated and pan-seared, then bathed in a rich, silky Marsala wine sauce with deep savory notes and a comforting finish.

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
kcal: 420
Difficulty: medium

Italian American Mediterranean Main dishes Supper High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gChicken breasts, boneless, skinless
60 gFlour
30 gOlive oil
12 gGarlic
180 gMarsala wine
6 gSalt
2 gPepper
240 mlChicken broth
225 gMushrooms
340 gAngel hair pasta (optional)

Equipment

stovetop, measuring cups, meat mallet, plastic wrap, plate, serving platter, shallow dish, skillet, tongs, wooden spoon

Instructions

Prep setup
Gather all ingredients, unwrap the chicken breasts, and set out a skillet, mallet, plastic wrap, and measuring tools. · 3 min
What to look for: Uniform thin cutlets
Flatten chicken
Place the chicken breasts between plastic wrap and pound evenly until about 1 0.5 cm thick. · 3 min
What to look for: even thickness
Coat with flour
Season the chicken with salt and pepper, then dredge each breast in the flour to coat all sides lightly. · 4 min
What to look for: light flour coating
Heat oil
Heat the olive oil in a large skillet over medium heat until shimmering. · 2 min
What to look for: oil shimmers
Sear chicken
Add the floured chicken breasts to the skillet and cook until nearly cooked through, turning once. · 10 min
When it is done: Chicken is ready to remove when internal temperature reaches 68°C / 155°F.
Hold chicken
Transfer the chicken breasts to a plate and keep them warm while you prepare the sauce. · 2 min
What to look for: Chicken coated in glossy sauce
Deglaze pan
Pour the Marsala wine into the hot skillet and scrape the bottom to release browned bits. · 2 min
What to look for: bubbling and fragrant
Add aromatics
Add the chicken broth, mushrooms, and garlic to the skillet and stir to combine. · 2 min
What to look for: vegetables coated
Reduce sauce
Cook the sauce over medium to medium-high heat until reduced by about half. · 10 min
What to look for: thicker and glossy
Finish chicken
Return the chicken breasts to the skillet and simmer gently until cooked through and coated with sauce. · 10 min
When it is done: Chicken is done when internal temperature reaches 74°C / 165°F.
Serve dish
Plate the chicken with sauce and serve hot, optionally over cooked angel hair pasta. · 2 min

Nutrition (per serving)

kcal	420
Protein	36 g
Carbohydrates	24 g
of which sugars	3 g
Fat	18 g
of which saturated	4 g
Fibre	2 g
Sodium	620 mg

Nutri-ScoreC

Allergens

Contains: gluten

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Chicken breasts

Chicken thighs boneless: Thighs stay juicier but cook slightly longer

Flour

Cornstarch: Creates a lighter coating

Olive oil

Butter: Adds richer flavor

Garlic

Garlic powder: Add directly to sauce

Marsala wine

Dry sherry: Use cooking sherry if needed

Salt

Kosher salt: Adjust to taste