An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

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Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

355 calories; 16.5 g total fat; 35 mg cholesterol; 539 mg sodium. 19.9 g carbohydrates; 15.7 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2014
Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup wine and 1 cup chicken broth - return chicken to pan and simmer for 45 minutes. PERFECT! Read More
(21)

Most helpful critical review

Rating: 3 stars
02/21/2016
This was okay. Not spectacular just okay Read More
(1)
69 Ratings
  • 5 star values: 39
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/04/2014
Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup wine and 1 cup chicken broth - return chicken to pan and simmer for 45 minutes. PERFECT! Read More
(21)
Rating: 5 stars
02/04/2014
Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup wine and 1 cup chicken broth - return chicken to pan and simmer for 45 minutes. PERFECT! Read More
(21)
Rating: 4 stars
05/03/2012
As I live in Japan I had to substitute some of the ingredients because I couldn't get Marsala wine or the mushrooms. I used "Akadama" which is a sweet red wine and I substituted "shitake" mushrooms for the cremini mushrooms. I gave it 4 stars but my partner who is Japanese would give it 2.5 stars and the reason is that the first few bites are really delicious but after that the flavor is a bit "persistent". (Japanese people in general prefer more delicate flavors...) I would definitely make this again. It was quick and easy! For the pasta I used "fresh" fettucini pasta. Read More
(15)
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Rating: 5 stars
01/03/2013
This was an incredibly easy recipe and tasted great! I added a bit of truffle oil with the mushrooms and needed to season the sauce a bit more with salt and pepper even after seasoning the chicken but it was great! Read More
(12)
Rating: 4 stars
07/17/2013
A wonderful and quick dish just what I was looking for to use some pantry items. I used fresh button mushrooms I had on hand. Served with mashed potatoes. Read More
(11)
Rating: 5 stars
06/21/2017
Very easy and very good. I followed the recipe sort of. Two suggestions I picked up from other reviews were using the fat free cream of chicken soup and the cup chicken broth and cup of Marsala wine and I am glad I did. I did dredge the chicken breast in flour mixed with the ground pepper and tsp. of garlic powder. Doubled the mushrooms using 8 ounces and also used a whole shallot chopped fine instead of the onion. I browned the chicken separately removed and set aside. Then saute'd the shallots some fresh garlic minced and the mushrooms. Added the Marsala chicken broth and chicken soup blended well in the same skillet brought to a light boil turn down to simmer then returned chicken to the skillet. Let it simmer about 5-6 minutes. Perfect! Chicken does not get over cooked this way. Read More
(11)
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Rating: 5 stars
10/10/2012
This recipe was the most flavorful Chicken marsala I have made in a long time.It was so simple without having to dredge the chicken in flour but still able to aquire the taste I wanted.Use fat free cream of mushroom soup for less calories and it was just delicious.I will be making this again for sure. Read More
(10)
Rating: 4 stars
02/19/2015
It would have been too bland but I gussied it up with a pinch of fresh rosemary and parsley and added more salt and pepper. Read More
(4)
Rating: 4 stars
01/12/2017
Recipe calls for too much Marsala I feel it was very overpowering. To fix I added another half a can of cream of mushroom soup and some chicken stock and let it simmer. Next time I intend to half the amount of wine requested. Otherwise very quick and tastey weekday meal!:) Read More
(3)
Rating: 5 stars
04/11/2018
Love the addition of cream of mushroom soup. My change was flouring the chicken before browning. The sauce was very thick so I added beef broth as it cooked and I served it over white rice instead of pasta. My guests loved it and they all asked for the recipe. Thank you! Read More
(3)
Rating: 3 stars
02/21/2016
This was okay. Not spectacular just okay Read More
(1)