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  • Writer's pictureCassidy Kmetz

One Pan Chicken Marsala

Updated: Aug 13, 2023


  • 2 large boneless skinless chicken breasts (8 ounces each)

  • 1/4 cup plus 1 tsp GF all purpose flour

  • 2 teaspoons olive oil

  • 1/2 garlic clove, minced

  • 6 oz mushrooms

  • 1/3 cup Marsala wine

  • 1/2 cup low sodium broth

  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 200°F

  2. Slice the chicken breasts in half horizontally to make 4 cutlets

  3. Put the flour in a shallow bowl and dip the chicken pieces in the flour, reserving 1 teaspoon remaining flour to use later

  4. Heat a large nonstick skillet over medium-high heat and add 1/2 teaspoon of the olive oil to the pan

  5. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side

  6. Transfer to a baking dish and place in the oven to keep warm

  7. Add the remaining 1 teaspoon olive oil to the skillet with the garlic and cook until golden, about 2 minutes

  8. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes

  9. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring for about 30 seconds

  10. Add the Marsala wine, chicken broth, and parsley and cook until thickened, about 2 minutes

  11. Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes

  12. Enjoy!

Nutrition Facts

Servings: 4

Calories: 280

Fat: 8.8g

Carbohydrates: 11.6g

Protein: 36.2g

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