• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Chicken » Easy Chicken Marsala and Mushrooms

    Easy Chicken Marsala and Mushrooms

    Published: Dec 12, 2015 · Modified: Apr 18, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.60 from 5 votes

    Disclaimer: This post may contain affiliate links.

    Chicken thighs with mushrooms in a skillet

    Can’t decide what to make for dinner, try this easy chicken marsala with prosciutto that features mushrooms and marsala wine. A flavor filled sauce makes this the BEST week night dinner you can make in just 30 minutes.

    A skillet of chicken marsala next to serving spoons.

    I know you’re thinking, not another chicken recipe, but chicken is a staple, it’s fairly inexpensive and healthy so we lots of recipes so that we can change it up as much as possible and not get bored. You won’t get tired of making this Italian based easy chicken marsala with prosciutto.

    Everyone needs a go-to chicken marsala recipe, and this one is pretty tasty with the addition of prosciutto.  Once you’ve purchased a bottle of Marsala, which is very inexpensive, you are set. This only uses ½ cup so you’ll have plenty to make chicken marsala meatballs.

    Chicken marsala over egg noodles on a plate.

    Why you’ll love this Chicken Marsala without Cream

    • Chicken Marsala is easy to put together in just 30 minutes.
    • The combination of Marsala, prosciutto and mushrooms are amazing.
    • A broth based sauce makes this a healthy dinner choice.
    • Serve it over pasta or with a salad or veggies.

    You’ll love the flavor that you get from the combination of ingredients in this dish. Even Natalie, who hates mushrooms, loves chicken marsala. Adding prosciutto bumps up the flavor profile even more.

    What is Chicken Marsala?

    Chicken marsala is lightly breaded chicken that is first sauteed and then added to a sauce made with marsala wine.

    Chicken Marsala Ingredients

    The ingredients for Chicken Marsala
    Gather your ingredients.
    • Chicken breasts – you can use chicken strips or tenderloins if you want smaller pieces. If using whole breasts you will need to pound them until they’re ¼ thick. For super tender chicken breasts, marinate them overnight in buttermilk.

    Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.

    • Prosciutto – this salty Italian meat is full of flavor when added to any dish.
    • Mushrooms – basic white mushrooms will be browned adding a rich flavor.
    • Marsala wine -a fortified wine with a long shelf life, this adds the unique flavor that you expect with chicken marsala. Marsala wine is either sweet or dry. Dry works best for this recipe.
    • Pantry Staples – chicken stock, flour, parsley, salt pepper, butter, olive oil, garlic, and oregano.

    Best Marsala Wine for Chicken Marsala

    Marsala wine is either sweet or dry. For chicken Marsala, a dry wine is my preference, but you can’t go wrong with either.

    Chicken Marsala Recipe Easy Substitutions and Variations

    You can substitute pancetta for prosciutto, both add a similar flavor to the chicken. You can also use chicken tenders instead of chicken breasts for a quicker cooking time. If you don’t have Marsala wine you will get the closest flavor from a Madeira. If you don’t want to use wine at all, then just use chicken broth.

    Marsala Wine Substitute for Chicken Marsala

    Nothing will give you the unique flavor marsala that marsala adds to a dish, but if you need to substitute, try another fortified wine like Madeira or Port.

    How to make Chicken Marsala without Cream

    Step 1:

    First marinate the chicken for 30 minutes or overnight in buttermilk.

    Either slice a chicken breast in half or pound it until each is ¼ inch thick. Dredge in a little flour and sauté in some olive oil. Since they are thin, this will only take a couple of minutes. You can make sure they are cooked through by using a meat thermometer and removing them from the pan when they have reached 165º.

    Chicken breasts that have been cut into thin strips.
    Either pound the chicken to thin strips or slice the breast in half.
    A chicken breast in a pan of flour.
    Dredge the chicken in a little flour.
    Browned chicken breasts in a skillet
    Brown the chicken breasts in a skillet.

    Step 2:

    In the same pan sauté the prosciutto and then add mushrooms, cook until browned.

    Prosciutto and mushrooms in a skillet.
    Add prosciutto and then mushrooms to a skillet.

    Step 3:

    Add wine to the pan and when it starts to boil, add chicken broth and simmer. Then add some butter and place the chicken back into the pan so that the flavors soak in.  Serve over egg noodles, pasta, rice or potatoes. 

    Butter added to a skillet of mushrooms, prosciutto and marsala wine.
    Cook it down and add butter to the sauce.

    Pro tip: Be careful not to cook the chicken too long. When it’s pounded thin, it only needs to cook a couple of minutes. If you cook it too long, it will get tough.

    Easy Chicken Marsala Recipe Notes

    • It is an easy swap to buy chicken tenderloins so you have smaller pieces.
    • You can use any type of mushrooms.
    • This recipe works great in a cast iron skillet.
    • Wait to salt the dish for flavor until the end because the prosciutto adds quite a bit of salty flavor.
    A serving of chicken marsala in a skillet.

    This is a great recipe to make when you are short of time.

    What do you serve with Chicken Marsala and Mushrooms

    • Easy yeast rolls
    • The Best mashed potatoes
    • Oven roasted potatoes
    • Cucumber salad
    • Bacon flavored green beans
    • Peach flavored cole slaw

    What is traditionally served with Chicken Marsala?

    Chicken Marsala is traditionally served over pasta, but rice is also a great choice. All you need is a simple salad or roasted asparagus to go along with this flavorful dish. Of course, I won’t say no to a yeast roll!

    Chicken Marsala Easy FAQs

    What is marsala wine?

    Marsala wine is a sweet fortified wine from grapes grown only in Sicily and then fortified with Brandy.  Since it’s a fortified wine, it will last a long time after being opened. Some say up to three years before the flavors start to fade.  Just keep it in a cool dark place. 

    What is prosciutto?

    Prosciutto is made from the hind quarter or ham of the pig. It is slow cured for at least 400 days and up to three years. Since it’s air dried while it cures, you can eat it as is without cooking it.  We cook it in this recipe to bring out the flavor.  For more information on how prosciutto is cured, check out the Parma website.

    How are bacon and pancetta different from prosciutto?

    Bacon and pancetta are raw and must be cooked before eating. They are both from the pork belly and are cured but the curing process is different.  Bacon is cured and smoked while pancetta is just cured.  They are not air dried so the meat is raw.  Bacon and pancetta can be used interchangeable, with the difference being in whether you want a smoked or unsmoked flavor.  Prosciutto has a very different flavor and does not have to be cooked.

    How to thicken Marsala Sauce

    To thicken a Marsala wine sauce, add flour to the pan with the onions and mushrooms and then slowly add broth until it thickens. While the sauce has a little cream, that is more for richness and does not thicken it.

    Should pork tenderloin be cooked fast or slow?

    A pork tenderloin cooks pretty quickly, it can get tough if cooked slowly so the general rule is to cook it quickly. By browning this on a higher temperature it seals in the juices and keeps it tender.

    What else can you make with marsala wine?

    You can make our favorite which is chicken meatballs with a Marsala sauce
    Try making a mushroom and marsala sauce to serve over a juicy steak
    It’s also delicious in a creamy sauce for pork.

    More EASY weeknight chicken recipes to try

    • A skillet of lemon chicken with potatoes only uses one pan and bakes in the oven
    • Add some lemons and capers for a classic Italian lemon piccata
    • Throw just a few ingredients together for queso chicken
    • Cook chicken with balsamic vinegar and tomatoes and top with mozzarella cheese

    More recipes with Prosciutto

    • Use some to top an appetizer like these mini croque monsieur for some extra flavor
    • Add some crisped prosciutto to a pasta and scallop dish
    • Wrap chicken in prosciutto and top with pesto
    • For breakfast, line muffin cups with prosciutto and fill with an egg mixture
    • Mini appetizers on a platter
      Mini Croque Monsieur
    • A bowl of Pasta with Crisped Prosciutto, Asparagus and Scallops
      Pasta with Prosciutto and Scallops
    • A black platter of prosciutto wrapped chicken over noodles
      Prosciutto Wrapped Chicken with Creamy Pesto
    • Egg cups wrapped in prosciutto on a black rack
      Prosciutto Egg Cups

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A plate of chicken marsala over egg noodles.

    Chicken Marsala Recipe (Easy)

    Author: Barbara Curry
    Can't decide what to make for dinner, try this easy chicken marsala with prosciutto that features mushrooms and marsala wine. A flavor filled sauce makes this the BEST week night dinner you can make in just 30 minutes.
    4.60 from 5 votes
    Print Pin
    PREP: 15 minutes
    COOK: 15 minutes
    Servings: 6

    Ingredients
     

    • 4 skinless boneless chicken breasts
    • buttermilk
    • flour
    • salt and pepper
    • ½ teaspoon dried oregano
    • olive oil
    • 4 ounces prosciutto thinly sliced and chopped
    • 8 ounces crimini mushrooms thinly sliced
    • 2 cloves garlic minced
    • ½ cup marsala wine
    • ½ cup chicken stock
    • 2 tablespoons butter
    • parsley
    Prevent your screen from going dark

    Instructions
     

    • Marinate the chicken in buttermilk for 30 minutes or overnight. Rinse and pat dry with a paper towel.
    • Pound chicken breasts with a meat mallet until about ¼ inch thick or cut chicken breasts in half with a knife so that they are ¼ inch thin. Season with salt, pepper and oregano. Place flour in a shallow dish and dredge chicken pieces.
    • Heat about 3 tablespoons of olive oil over medium-high heat in a large skillet. When hot, add chicken beasts, shaking off any excess flour. Cook for about 3 minutes on each side, turning once when golden brown and meat thermometer reads 155º, it will cook a little more at the end. Remove to a plate.
    • Lower heat to medium and add prosciutto cooking for about 1 minute. Add mushrooms and saute until browned, about 5-8 minutes. Add garlic and cook an additional minute. Season with salt and pepper.
    • Pour in wine and scrape up the brown bits, let it come to a boil. Then add chicken stock and simmer until slightly reduced. Stir in butter and return chicken to the pan. Simmer for about 1 minute to heat the chicken.
    Barbara’s Tips + Notes
    • You can use chicken tenderloins or full chicken breasts, just make sure they are pounded thin.
    • You can use any sort of mushrooms you enjoy for this recipe.
    • Wait to salt the dish for flavor until the end because the prosciutto adds a salty taste to the dish.
    • Soaking in buttermilk will keep the chicken tender. 30 minutes is long enough but you can also soak them overnight.

    Nutrition

    Calories: 247kcal | Carbohydrates: 6g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 279mg | Potassium: 525mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    ChickenStovetopButtermilk
    « Leftover Mashed Potato Rolls
    30 Minute Bacon-Wrapped Mini Potatoes  »

    Reader Interactions

    Comments

    1. Natalie says

      June 11, 2018 at 6:46 pm

      This chicken marsala tastes fantastic and makes for great leftovers!

      Reply
    2. Mary says

      December 25, 2018 at 7:04 pm

      We made this for Christmas Eve dinner yesterday. It was fantastic, especially with the prosciutto and mushrooms! I’m so glad you posted this. It’s a keeper!

      Reply
      • Barbara Curry says

        December 27, 2018 at 11:25 am

        Mary,
        I love it when I find a recipe I can make over and over again. So glad this made it to your Christmas Eve Dinner menu!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    252 shares