This Easy One Pan Chicken Marsala is lighter version of Olive Garden’s-the savory flavor of seasoned chicken breasts coated in a homemade marsala wine sauce, packed with fresh sliced mushrooms makes this dish irresistibly delicious!

Makes 4 servings

If you’ve been following me for a while, you may know by now how obsessed I am with one pot/pan meals! One pot meals are easy to pull together, and they cut down on washing up.  They really are a game changer, when comes to busy weekdays or weekends!

I created this Lightened Up Chicken Marsala recipe many years ago but instead of making it in one pan, I baked the chicken in the oven and then added the cooked chicken to the skillet after baking it. It’s pretty much the same recipe but this NEW recipe is NOW made in just one pan-making it a WHOLE lot easier to make with much LESS clean up!

This Easy One Pan Chicken Marsala is one of those recipes that can be made in less than 30 minutes and tastes like you’ve been slaying away in the kitchen for hours!

What is Chicken Marsala?

Chicken marsala is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a chicken dish of golden pan-fried chicken cutlets tossed with fresh mushrooms in a Marsala wine sauce. This is one of Olive Garden’s most popular dishes!

What ingredients do I need to make this Easy One Pan Chicken Marsala?

• Skinless, boneless chicken breasts-thinly sliced
• Land O’ Lakes light butter made with canola oil-divided
• All purpose flour– You can use gluten-free flour for a gluten-free option.
• Kosher salt
• Black pepper
• Mushrooms– sliced
• 2 garlic cloves– minced
• Marsala cooking wine
• Low sodium chicken broth
• Cornstarch-to help thicken the sauce
• Fat free half and half
• Fresh thyme-finely chopped
• Fresh parsley– finely chopped

What are some easy side dishes I can serve with this?

• Loaded Mashed Cauliflower 
• Roasted Baby Potatoes
• Glazed Carrots
• Scalloped Potatoes

How do I make this Easy One Pan Chicken Marsala?

In a shallow bowl combine flour, salt, and black pepper. Stir until well incorporated.
Dredge each chicken breast with the seasoned flour mixture. Repeat until all four chicken breasts are coated, and save any leftover flour for sauce.

In a large nonstick skillet melt one tablespoon of butter in the pan
Place the flour-dusted chicken in the skillet, shaking off any excess flour.
Cook chicken until the chicken is golden, about 5 to 6 minutes.

Transfer the chicken to a plate and set aside.
Add remaining tablespoon of light butter to the same skillet and add mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. 

Add garlic and cook for 1 to 2 minutes more. Add chicken broth, Marsala, fat free half and half, thyme, parsley, and cornstarch.

Whisk until cornstarch has dissolved.

Using a rubber spatula to scrape any brown bits from the pan into the liquid. 

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darker in color, about 10 to 15 minutes.

Add the chicken back to the pan.

Reduce the heat and cover.

Simmer for 5 minutes or until chicken is warmed through and the sauce thickens.

Garnish with fresh thyme, parsley or rosemary.

Serve warm with your favorite side dish.

Store leftovers in an airtight container in the fridge for 5-7 days.

Ingredients:

• 4 (4 oz.) skinless, boneless thinly sliced chicken breasts 
• 2 Tbsp Land O’ Lakes light butter made with canola oil, divided
• 1/4 cup all purpose flour, you can use gluten-free if needed
• 1/2 tsp Kosher salt
• 1/4 tsp black pepper
• 8 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup Marsala cooking wine
• 1/2 cup low sodium chicken broth
• 1 Tbsp cornstarch
• 1/2 cup fat free half and half
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped

Directions:

1. In a shallow bowl combine flour, salt, and black pepper. Stir until well incorporated.
2. Dredge each chicken breast with the seasoned flour mixture. Repeat until all four chicken breasts are coated.
3. In a large skillet melt one tablespoon of butter in the pan
4. Place the flour-dusted chicken in the skillet, shaking off any excess flour.
5. Cook chicken until the chicken is golden, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
6. Add remaining tablespoon of light butter to the same skillet and add mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. 
7. Add garlic and cook for 1 to 2 minutes more. Add chicken broth, Marsala cooking wine, fat free half and half, thyme, parsley, and cornstarch.
8. Whisk until cornstarch has dissolved. Then using a rubber spatula to scrape any brown bits from the pan into the liquid. 
9. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darker in color, about 10 to 15 minutes.
10. Add the chicken back to the pan. Reduce the heat and cover. Simmer for 5 minutes or until chicken is warmed through and the sauce thickens.
11. Garnish with fresh thyme, parsley or rosemary. Store leftovers in an airtight container in the fridge for 5-7 days.

Makes 4 (1 chicken breast with 1/4 cup sauce) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.