Chicken Marsala For One

Enjoy a taste of fine dining at home with this single serving Chicken Marsala recipe. This low-carb take on the classic Italian American dish combines juicy, pan-fried chicken and savory mushrooms enveloped in a rich Marsala wine sauce. It’s a quick, extremely flavorful meal that’s perfect when you’re cooking for one but still crave an elegant dining experience.

Why This Recipe Works

This single-serving Chicken Marsala recipe is designed to provide you with:

• An easy one-pan meal: Everything cooks in one pan for easy cleanup and even though this is a classic restaurant dish, it’s very easy to make at home.
• Low-carb and keto-friendly: If you’re following a low-carb eating plan, our Chicken Marsala recipe is one you’ll enjoy over and over again. This keto version is made without flour or thickeners so although the flavors are the same as you would find in a traditional Chicken Marsala, the consistency of the sauce is a little different. The result is juicy pieces of chicken smothered in a luscious sauce that is well-seasoned and filled with the flavor of Marsala.
• Incredibly delicious: The recipe makes a lovely sauce that is delicious over pasta, rice, or mashed potatoes. It’s a refined dish that feels like a special treat.
• Recipe doubles well: This recipe yields one generous serving of the best Chicken Marsala. If you’d like to make a second serving or simply have leftovers, just double the ingredient amounts.

What Is Chicken Marsala?

Chicken Marsala is an Italian-American dish featuring thinly sliced chicken cooked in a rich and savory mushroom sauce made with Marsala wine, garlic, and sometimes cream. The Marsala wine used in the sauce gives the dish a distinctive sweet, nutty flavor that pairs well with the earthy mushrooms and chicken.

Ingredients

Ingredient Notes

See below for ways to use leftover ingredients.

• Marsala: Marsala is a brandy-fortified wine from Sicily. It is often compared to Madeira or sherry in flavor and adds depth and richness to the sauce. Marsala comes in both sweet and dry varieties. Typically, dry Marsala is best when making Chicken Marsala but since we use so little in our recipe, feel free to substitute one for the other. A good rule of thumb when using Marsala is to remember that sweet Marsala is best for sweet dishes like tiramisu, while dry Marsala is best for savory dishes. I highly recommend purchasing a bottle of Marsala and keeping it in your pantry so you can make this dish again and again. Purchase Marsala at a wine shop and avoid the grocery store Marsala because it is not the real thing.
• Chicken: Use 1 (4 to 5-ounce) boneless, skinless chicken breast or thigh. Chicken Marsala is typically made with chicken that has been pounded into a thin cutlet. There is no pounding of the chicken necessary with our recipe. Simply slice the chicken breast (or thigh) into 1/4-inch pieces.
• Seasonings: Use dried thyme, kosher salt (I use Diamond Crystal brand), and black pepper for flavor.
• Olive oil: I use extra virgin olive oil in this easy Chicken Marsala recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil, but you may use light olive oil instead.
• Butter: Use salted or unsalted butter.
• Mushrooms: Use sliced cremini (button mushrooms) or baby bella mushrooms.
• Onions and garlic: Chopped onions and garlic add so much flavor to this dish. Definitely don’t leave them out.
• Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I always recommend tasting the finished dish and adding extra seasonings and salt if needed.
• Heavy cream: I recommend using heavy cream (double cream) or heavy whipping cream. Both of these ingredients are essentially the same – they both have over 36% milk fat, and the name often depends on the brand. 

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make Chicken Marsala For One

These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

1. Slice the chicken breast into 1/4-inch pieces.
2. In a small bowl, season the chicken with salt and pepper.

3. Heat the oil and butter in a 10-inch skillet over medium-high heat. Place the sliced chicken in the skillet and cook the chicken for 2 to 3 minutes per side, until cooked through. Transfer the chicken to a plate and cover.

4. Melt the remaining butter in the pan. Add the mushrooms, onions, and salt and cook, stirring frequently until the mushrooms begin to soften and brown, about 2 minutes. Add the garlic and cook, stirring frequently for 30 seconds.

5. Pour in the broth, wine, and dried thyme. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until the liquid has reduced by half.

Pro Tip: On my stove, it takes about 5 to 8 minutes for the liquid to reduce. Depending on your stove, it may take a bit longer.

6. Stir in the cream and bring to a simmer, stirring occasionally for 1 minute.

7. Add the chicken back to the pan. Spoon a little of the sauce over the chicken pieces and heat until the chicken is warmed through.

8. Transfer the Chicken Marsala to a bowl or a plate and enjoy hot.

Expert Tips

• Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. Chicken Marsala comes together quickly so it’s a good idea to have everything ready before beginning.
• Thinly slice the chicken. Cut the chicken into 1/4-inch pieces. This will ensure that the chicken will cook quickly.
• To make a traditional Chicken Marsala with a thicker sauce: Lightly dredge the chicken pieces in 1 tablespoon of all-purpose flour before pan-frying as we do in our Tuscan Chicken recipe. The flour will help to thicken the sauce even more.

Perfect Pairings: What To Serve With Chicken Marsala

Even though this Chicken Marsala dish is delightful all on its own, complementing it with the right side can elevate your meal to the next level. Check out these top side dish suggestions to serve alongside your single serving Chicken Marsala for a truly satisfying culinary experience.

• Mashed Potatoes
• White Rice
• Brown Rice
• Buttered Noodles
• Potato Gnocchi
• French Bread
• Butter Swim Biscuits

Ways To Use Leftover Ingredients

Chicken and Rice For One

Chicken Spaghetti For One

Chicken Enchiladas Verde For One

Chicken Chili For One

• Chicken breast: Baked Buffalo Chicken, Chicken Caprese, Chicken Tetrazzini, Chicken Piccata, Chicken Parmesan, Chicken Margherita
• Mushrooms: Mushroom Casserole, Mushroom Pasta, Risotto, Coq au Vin, Pork Stir Fry, Chicken and Rice Casserole
• Onions: Philly Cheesesteak, Potato Salad, Baked Black Bean Tacos, Chili Mac, Vegetable Lasagna, Chickpea Curry
• Garlic: Shrimp Etouffee, Pad Thai, Cowboy Caviar, Hot Spinach Dip, Ratatouille, Stuffed Bell Peppers
• Chicken broth: Split Pea Soup, Tomato Soup, Mediterranean Chicken, Chicken Stew, Chicken and Dumplings, Zuppa Toscana
• Dried thyme: Tortellini Soup, Meatloaf, Irish Stew, Frittata, Tuna Noodle Casserole, Gumbo
• Heavy cream: Cauliflower Casserole, Green Bean Casserole, Pasta with Vodka Sauce, Butter Chicken, Vanilla Ice Cream, Tres Leches Cake
• Marsala wine: Due to the fortifying process, Marsala wine stays good for up to 6 months after opening and although it won’t go bad if it goes past 6 months, it will just start to lose its flavor and fragrance. It is best stored tightly closed in the refrigerator but can remain in a pantry or cabinet if necessary. Marsala is useful for adding depth to sauces and soups, consider using Marsala instead of red wine in French Onion Soup, Coq au Vin, or Beef Stew.