Easy Chicken Marsala Recipe

chicken Marsala

The sweet flavor of our easy Chicken Marsala will make you drool for more.

It's one of our family favorites and especially kids love it. Don't worry about the alcohol, because during the cooking, it will evaporate.

This easy chicken crepes recipe with marsala wine sauce is one of our quick and easy dinner ideas. Using boneless chicken tenders, you can have this show-stopping main dish on the table in just 45 minutes.

And you still have enough time to prepare a side dish, dessert or even do the laundry during these 45 minutes.


  • 2 pounds of boneless breast chicken tenders (about 16 pieces)
  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 2 garlic cloves, minced
  • 3 cups fresh mushrooms, sliced
  • 2 shallots, diced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1½ cups Marsala wine
  • 1½ cups chicken broth (divided)
  • 1 tablespoon of cornstarch
  • 1 tsp of salt
  • ½ tsp of black pepper
  • 8 Basic Crepes
  • fresh parsley for decoration

How to Make the easy chicken Marsala:

Melt olive oil and butter in a large skillet over medium high heat. Sauté chicken tenders until golden brown (about 5 minutes on each side).

Remove chicken from pan and set aside. In the same pan, sauté mushrooms and shallots until the mushrooms are caramelized and shallots are translucent.

Add garlic and thyme, stir to combine, and cook for an additional minute. Add salt and black pepper.

Deglaze the pan with the wine and one cup of chicken broth. Combine the remaining ½ cup of broth with the cornstarch in a small bowl. Add to pan and bring to a boil.

Reduce heat to low and simmer until sauce thickens, about two minutes. Add chicken back to pan and cover. Cook for 15 minutes longer, stirring occasionally.

Meanwhile, if you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Assemble crepes: Lay first crepe on the serving dish. Put two chicken tenders inside the crepe, along with 2 tablespoons of mushrooms and sauce. Roll up and drizzle with one tablespoon of sauce. Repeat with remaining crepes. Garnish with fresh parsley and serve immediately.

Yield: 8 servings (1 crepe roll each) or 4 servings (2 crepe rolls each).

Side Note:

The recipe calls for fresh thyme, parsley and garlic, but you can also used dried herbs and spices. If you do, use slightly more, because they tend to lose some of their flavor during the drying process.

If you don't have a garden, this Aerogarden

is a great way to grow your own fresh kitchen herbs.

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