1 Pan Chicken Marsala

I love recipes that are simple to make and have plenty of spices. 🔥

This 1 Pan Chicken Marsala is one of my favorites since it is just as nutritious as it is delicious. Oh, and since it’s a 1 pan meal, the clean-up is super simple. 😋

1 Pan Chicken Marsala

PREP TIME: 20 minutes



  • 2-3 large chicken breasts
  • 1/8th tsp. Black Pepper
  • 1/2 tsp. Pink Himalayan Sea Salt
  • 1 T. minced garlic
  • 1/4 c. finely chopped yellow onion
  • 1.5 T. Butter
  • 1 T. Avocado oil
  • 8 ounces sliced baby Portabella mushrooms
  • 2.5 T. Shallots, Minced
  • 1/4-1/2 c. Marsala Wine (no substitutes here! You can find it at most all grocery stores too)
  • 3/4 c. Chicken Bone Broth
  • 1/2 c. heavy cream
  • Chopped Parsley or Basil, for garnish
  1. First, cut each chicken breast to make them thinner, creating 4 large but less thick chicken breast pieces. Sprinkle breast pieces liberally on all sides with salt and pepper.
  2. Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with oil in it. Once the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes on EACH side, without moving them other than to flip or check that they’re not burning. Remove chicken from the pan, and set aside.
  3. Using the same pan, turn down the heat slightly. Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!). Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid).