This Sheet Pan chicken Marsala recipe offers a stress-free way to enjoy a classic Italian-American dish with minimal cleanup.
Chicken breasts are baked alongside mushrooms in a savory Marsala wine sauce infused with fresh herbs for a flavor-packed meal.
Perfect for busy weeknights, this recipe ensures juicy chicken and tender mushrooms with a luscious sauce all cooked together on a single pan.
Why You’ll Love This Recipe
- Cooking on a single sheet pan minimizes cleanup without sacrificing flavor or texture.
- Using Marsala wine adds depth and sweetness to the sauce, complementing the earthy mushrooms and tender chicken.
- Fresh herbs brighten the rich sauce and provide a fresh aroma to balance the dish.
- Baking ensures chicken breasts stay juicy, reaching a safe internal temperature of 165°F (74°C).
Sheet Pan Chicken Marsala with Mushrooms and Fresh Herbs
A simple, delicious sheet pan recipe for Chicken Marsala featuring tender chicken breasts, mushrooms, Marsala wine sauce, and fresh herbs.
- Prep time
- 10 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g)
- 1 tablespoon olive oil
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) Marsala wine
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken and mushrooms Preheat the oven to 400°F (200°C). Pat chicken breasts dry and season both sides with salt and pepper. In a large bowl, toss the sliced mushrooms with olive oil, salt, and pepper.
- Arrange on sheet pan and roast Place the chicken breasts on a large rimmed sheet pan. Scatter the mushrooms around the chicken. Roast in the preheated oven for 20 minutes until chicken reaches an internal temperature of 165°F (74°C) and mushrooms are tender.
- Make Marsala sauce Meanwhile, in a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in Marsala wine and chicken broth. Simmer for 5-7 minutes until the sauce thickens slightly. Stir in garlic, parsley, and thyme. Season with salt and pepper to taste.
- Combine and serve Remove chicken and mushrooms from the oven. Spoon the Marsala sauce over the chicken and mushrooms. Let rest for 5 minutes before serving.
Helpful Tips
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- If Marsala wine is unavailable, dry sherry can be a substitute.
- For best flavor, use fresh herbs rather than dried.
- Serve with mashed potatoes, pasta, or steamed vegetables to complete the meal.
- This recipe contains dairy and sulfites from the wine.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet over medium heat or microwave until hot throughout (165°F / 74°C).
Do not freeze leftovers with the sauce as texture may change.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. Adjust cooking time to reach an internal temperature of 165°F (74°C), typically about 25-30 minutes.
Is Marsala wine necessary for the sauce?
Marsala wine is traditional and gives a distinctive flavor, but dry sherry can be a substitute in a pinch.
Can I prepare this recipe ahead of time?
You can prepare the sauce in advance and store it separately in the refrigerator for up to 2 days. Assemble and bake just before serving.
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