Easy Chicken Marsala Recipe

4.67 from 12 votes

Get ready for an Italian feast in just 30 minutes with our Easy Chicken Marsala. It’s a simple yet exquisite blend of bright red peppers and the boldness of Marsala wine, simple and sensational.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: European

Diet: Dairy Free

Servings:

Calories: 304kcal

Author: Linda

Ingredients

2 large boneless skinless chicken breasts
1 tsp salt
1/2 teaspoon freshly ground pepper
1/4 cup all-purpose flour
3 tablespoons extra virgin olive oil divided
1 medium yellow onion sliced
1 red bell pepper sliced
3 cloves garlic peeled and minced
1 cup Marsala wine
1/2 cup water
parsley or fresh thyme for garnish optional

Instructions

Butterfly the chicken breasts into two pieces by slicing them in half horizontally (holding your knife blade parallel to your cutting board). Season the four thin breast pieces with salt and pepper. Dredge them lightly in flour.
Heat two tablespoons of oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set them aside.
Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Sauté for 3 minutes. Add the garlic and cook for another 30 seconds.
Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and reduce the heat to medium. Cook for 6-8 minutes, until the chicken is cooked through. Garnish with parsley or fresh thyme if desired.

Notes

Store this Homemade Chicken Marsala in an airtight container in the refrigerator; it will stay good for up to 3-4 days. To freeze it, store it in a freezer-safe container, it will last for about 2-3 months.

To reheat, thaw overnight in the fridge if frozen, then warm it gently in a pan over medium heat until heated through.

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