Chicken Marsala with green beans is a delicious and elegant dish that combines tender, pan-seared chicken in a rich, savory Marsala wine sauce with the crisp freshness of sautéed green beans. The flavors of the sweet, earthy Marsala wine complement the mild chicken and the bright, tender green beans, making this dish a well-balanced and satisfying meal that is perfect for both casual dinners and special occasions.
The chicken breasts are first pounded thin for a quicker, more even cooking process, ensuring that they remain juicy and tender. After seasoning the chicken with salt and pepper, it is sautéed until golden brown, creating a deliciously crispy exterior. The chicken is then removed from the pan, and the Marsala wine sauce is prepared in the same pan, using the brown bits left behind by the chicken to infuse the sauce with flavor. Mushrooms, which are often included in traditional Chicken Marsala, add an earthy, umami richness to the sauce.
Marsala wine, known for its slightly sweet and robust flavor, is the star of the sauce. It is reduced with a bit of chicken broth and seasoned with garlic, shallots, and fresh herbs to create a silky, flavorful sauce that beautifully coats the chicken. After the sauce is ready, the chicken is returned to the pan, allowing the flavors to meld together as the chicken finishes cooking in the rich sauce.
In this dish, green beans are the perfect accompaniment, providing a crisp, fresh contrast to the richness of the chicken and sauce. The green beans are sautéed with garlic and a touch of olive oil or butter, making them tender yet still vibrant. A light squeeze of lemon juice at the end adds a refreshing burst of acidity that balances the meal perfectly.
Chicken Marsala with green beans is a dish that combines simplicity with sophistication. It’s ideal for a romantic dinner, family meal, or entertaining guests. The balance of savory chicken, earthy Marsala sauce, and fresh green beans makes for a meal that is both comforting and elevated.
Ingredients
- 4 pieces chicken breast halves boneless, skinless
- 1/2 cup all-purpose flour for dredging
- 1/4 cup olive oil
- 1 cup Marsala wine
- 1 cup chicken broth
- 200 grams green beans trimmed and blanched
- 2 tablespoons butter unsalted
- 200 grams mushrooms sliced
- 1 teaspoon garlic minced
- to taste salt and pepper
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden-brown on both sides. Remove and set aside.
- In the same skillet, add butter and sauté mushrooms until browned. Add garlic and cook until fragrant.
- Pour in Marsala wine and chicken broth. Stir and bring to a boil.
- Return chicken to the skillet. Simmer until chicken is cooked through and the sauce has reduced, about 15 minutes.
- Meanwhile, blanch the green beans in boiling water until tender-crisp, then drain.
- Serve the chicken topped with sauce and mushrooms alongside the green beans.
This recipe is amazing! The chicken turned out so tender and the flavor was off the charts. Definitely a keeper!
I struggled with this one. My chicken ended up dry and the sauce just didn’t taste right. Maybe I did something wrong?
I think 1 cup Marsala might be a bit much if your skillet reduces fast. Mine got strong-tasting before the chicken finished. I should’ve lowered the heat.
Green beans? I like peas better… Hahaha! Still, I’ll try it.
Haha, peas are good too! But trust me, green beans will surprise you in this dish. Good luck!
Too salty for me at first—next time I’ll go easy on the salt since the broth probably adds some. Otherwise good sauce.
Really? People actually think this is good? My chicken ended up dry and tasteless. Never again.
Marsala + chicken is always a win. I added a pinch of thyme and it took it over the top. Garlic timing was key—didn’t burn it.
This recipe is absolutely delicious! The chicken turned out so tender and flavorful. Will definitely make this again!
Use more garlic, it makes everything better! Also, isn’t Marsala wine expensive?
I didn’t have Marsala, used white wine instead. It was okay but not the same, right?
Can I use white wine instead? Never had Marsala before. 🤷♂️
Honestly, I don’t get why people rave about this dish. It was just okay for me. Marsala wine too sweet?
I totally get what you mean! The Marsala wine can be hit or miss for sure. I’ve had it both ways, too sweet and just right. Maybe try a different brand next time!
My skillet was too small so everything steamed instead of browning. Lesson learned: don’t crowd the pan. Flavor still there, but the texture wasn’t great.
Took me ages to cook this, but totally worth it! My family loved it! 👍
Yum! I served this with mashed potatoes instead of green beans. It was a hit!
That sounds delicious! Mashed potatoes are such a great twist instead of green beans. I might try that next time!
I dunno, isn’t chicken marsala supposed to be with green beans? Seems odd to change it up like that…
This recipe is so delicious! The chicken turned out perfectly and the sauce had a wonderful flavor. Will definitely make again!
Really? Marsala wine? It’s too sweet. I prefer a more savory flavor.
Honestly… pretty mid. Mine reduced too fast and the sauce got thick like gravy. Maybe my heat was too high.
Chicken good. Sauce amazing. All done in less than an hour! 10/10 would recommend.
Wow, just wow. 10 out of 5! This is going into the recipe book for sure!
Really solid flavor combo. I used chicken thighs instead of breasts and cooked a little longer—still turned out great.
I had to wing it—didn’t have Marsala, so I used cooking sherry (yeah, I know). It still came out tasty and the family ate it all, so I’m calling it a win.
This recipe is fantastic! The chicken was so juicy and the sauce was to die for.
Yummy! But I used chicken thighs instead. Still worked!
That’s awesome! Chicken thighs are so juicy, glad it worked out for you!
Is chicken marsala supposed to be this greasy? I followed the recipe but it turned out pretty oily.
5 stars for sure! I made it with extra garlic, and it was amazing!
Made this tonight—so cozy and restaurant-y. The sauce reduced perfectly and the mushrooms really carried the flavor. I used dry Marsala and it still tasted great.
I used chicken thighs instead of breasts and it stayed a bit more forgiving. Sauce was good, but I added extra mushrooms because… why not? (Also I ran out of garlic so I used garlic powder—still okay.)
Quick and simple, plus my kids ate their veggies! Win-win!
That’s awesome! My kids loved it too, especially with the green beans!
This recipe is a game changer! The Marsala sauce is to die for. Will definitely make again!
I don’t get the hype. The Marsala was way too sweet for my taste. Just not my thing I guess. 🤷♂️
I tried it too! The sauce was amazing, but mine was a bit too salty. Maybe just watch the salt next time? 🤔
This was so delicious! The flavors melded together perfectly. The Marsala sauce is out of this world!
Decent recipe, but I wish it said how thick to reduce the sauce. I simmered longer than 15 min and it finally got right. Chicken stayed juicy though.
Not bad, but I think I added too much flour or something. It was kinda gunky.
I don’t really like mushrooms, can I skip them? Will it still taste good?
Too many steps! I just want to cook and eat, not do a whole science experiment. But it tasted fine I guess.
I totally understand! Sometimes it feels like cooking is more work than it’s worth. But hey, at least it turned out tasty, right? I’ll try to simplify my next recipe!
Science experiment? C’mon, cooking is all about having fun! Just think of it as a little adventure in the kitchen. But glad you liked the taste!
So delicious! I made this for my family, and they loved it. The Marsala wine really adds a nice flavor. Will definitely make again!
I’m so glad to hear that! The Marsala wine really does make a difference, doesn’t it? Your family must’ve really enjoyed it! 😊
Mine didn’t brown as well; maybe my pan wasn’t hot enough. Still tasty, just lighter color on the chicken.
It was okay, but my chicken came out kinda dry. Also, how do I know when the Marsala wine is enough? Any tips?
Yum! I made this for my family and they loved it! The green beans were a nice touch. Thanks for sharing!
Yummy! I added some parsley on top for color. Simple and delicious!
Easy to make, but I don’t think it was worth the fuss. Just ok.
Made this tonight—so good. The Marsala sauce turned out silky and the mushrooms were perfect. I blanched the green beans a bit longer than usual and they still held up. Will definitely cook again!
Love hearing that! Your tweaks on the green beans are reassuring—tender-crisp is the sweet spot. Thanks for sharing 😊
This recipe was a disaster for me! The chicken turned out dry and the sauce was too acidic. Not sure I’ll try it again.
Perfect dish for a date night! I added some extra garlic because I LOVE garlic. 🧄💖
Too complicated for me! I just wanted something quick for dinner. Sorry, not for me.
Not gonna lie, the prep was more work than I expected (flour dredge, sauté, simmer…). But it was worth it. Next time I’ll make extra sauce.
I don’t know, it just didn’t taste right to me. Maybe it was the wine? I didn’t use Marsala because I couldn’t find it.
Pssh, it’s just chicken! How bad could it really be? Maybe you just overcooked it? More butter fixes everything.
I think using a different wine could really change the flavor! Have you tried a dry white instead? Also, Marsala adds a unique taste you might miss.
Tasted great! But I accidentally dropped my flour bag on the floor, so I had to use cornstarch instead lol.
This was bad… chicken was dry and the sauce was kinda bland. Never again.
I’m sorry to hear that! Chicken can be tricky to cook. Maybe try marinating it before cooking next time? It helps with moisture!
Honestly, I thought chicken marsala was only in restaurants. Can’t believe I made it at home!
That’s awesome! Chicken Marsala is a fave of mine. So glad you tried it at home!
Good recipe but my mushrooms were slimy. Maybe they were old? Anyone else have this problem?
Like, I saw a video on Facebook that said you could replace the wine with grape juice? Anyone tried that? Asking for a friend…
Looks good, but I don’t even know where to find Marsala wine. Can I use grape juice instead? Just curious.
Why not just go for a trip to the liquor store? Marsala wine isn’t that hard to find. It’s essential for this chicken dish, trust me.
Grape juice is too sweet for this dish! Marsala wine adds a unique flavor that grape juice won’t replicate. You can try a different wine or even a bit of vinegar, but it won’t be the same.
I had to substitute the wine because I didn’t have any. It still turned out fine but not Marsala-like at all. 😂
I followed the recipe, but my chicken turned out dry. Maybe I overcooked it?
Delish!! 🍗👌
This was bland until I added more salt. Also, I think 1 cup Marsala is too much for my taste—felt strong. I’d cut it down next time.
Too much wine for my taste. Next time I’ll reduce it a bit. But chicken was still good.
Why use Marsala wine? Just use any wine, makes no diff. 😂
Marsala wine gives a unique flavor to the dish! It’s not just any wine. Don’t underestimate it! 😉
Easiest chicken recipe ever! My kids loved it. Plus, I served it with a side of mashed potatoes for extra yum!
Absolutely delicious! The flavors are just amazing. My family loved it!
Can you use red wine instead of Marsala? I’m not a fan of sweet wines. Help would be nice!
This is one of those recipes that sounds fancy but is actually straightforward. I love that it’s all in one pan. Would absolutely make again for guests.
Totally agree—this one feels “restaurant-y” but it’s actually easy. The all-in-one skillet + Marsala sauce is such a winner. I made it once and already planned to repeat it for friends.
I tried this and it was good, but mine didn’t really reduce enough after 15 min? I’m not sure if my heat was too low or if the wine brand was different. Still tasted great though—just a thinner sauce than expected.
I don’t get why you blanch the beans separately—seems like extra steps. I threw mine into the sauce at the end and it turned out fine.
I hear you—if the beans are already tender, it can feel like busywork. I blanche separately mostly for even texture and to knock out that raw/green edge, but I’m glad yours worked just tossing them in. What kind of beans did you use?
Uh… I’m not convinced it’ll be “fine” every time. If you add them at the end, they might not cook through, or they’ll go mushy while the sauce reduces. Blanching is like 3 minutes so why skip it? Just my opinion.
This was delicious! My family loved it and asked for seconds. Will definitely make again!
This is my go-to chicken recipe! Super easy and always a hit at dinner parties.
Too complicated! Just chicken and rice is easier! 😩
Chicken and rice is okay but this is way better! Don’t knock it till you try it! 😜
I get that it’s complicated, but once you try it, you’ll love it! It’s worth the little extra effort! 😊
Not bad! But I think 200g mushrooms is a lot—my skillet felt crowded and it took forever to brown them.
Totally get it—200g can feel like a lot depending on your pan size. I usually do it in a thinner layer and give them time; overcrowding definitely steams them instead of browning. Next time you could sauté in batches or use a wider skillet.
Not gonna lie, I was skeptical about cooking the chicken in flour then dumping wine/broth in. But it works—golden crust + savory sauce. Great weeknight meal.
Good dish but my sizzles went away. lol I think I cooked it too long, oops!
Does it have to be chicken breast? Can I use thighs? I’ve got thighs at home.
Yeah, thighs would work fine! They’ll probably add more flavor too. Go for it!
Not bad, but my sauce didn’t reduce as much as I expected after 15 minutes. I think I had the heat too low. Chicken was still juicy though, so I’m giving it a fair chance.
Super easy and quick! I added a bit of cream to the sauce and it was divine. Thanks for sharing this one!
Really? Cream? I thought it was meant to be a healthier dish. Not sure about that addition.
I love that you added cream! Makes everything better 😋. I will try that next time for sure!
This was a flop in my house. Kids wouldn’t eat it. Gonna stick to spaghetti. ⭐⭐
I’m sorry it didn’t work out for you! My kids loved it when I made it. Maybe try adding some cheese next time? 🧀
My chicken was burnt on the outside and raw on the inside. I don’t get how you cook it for only 15 mins. That doesn’t sound right to me.
No way I’m making this for the kids. They won’t eat mushrooms! 🥴
Sounds fancy but it’s pretty simple! I mean, who doesn’t like chicken and mushrooms right?
Totally agree! This dish seems like a restaurant-quality meal but isn’t intimidating to make at all. Can’t wait to try it!
Good dish, but green beans are overrated, right? I used broccoli instead and it was still nice.
I totally get that! Broccoli can be tasty with chicken marsala too. Just remember, green beans add a nice crunch! 🍽️
Nah, green beans are great! You missed out on the best part. Broccoli? What? 😒
I added some extra spices and it turned out great! Gonna make it again.
Delicious! I swapped the green beans for broccoli and it was still perfect.
The instructions are clear, but I had to add a splash more broth near the end because my sauce got too thick. Tasted amazing though.
Glad you nailed it! I do the same thing—those reductions can get fast near the end. Your “splash more broth” fix makes total sense. 😄
Huh, I followed it and mine thickened too, but I just added water and it still turned out kinda bland. Next time I’ll use more broth like you said. Also, 15 minutes simmer feels long for thin chicken—maybe that’s why.
Chicken Marsala is actually Italian, but why green beans? Not traditional!
So easy. Yum!
I don’t know why people love Marsala—tastes kinda like wine… but I guess it works here. Sauce was okay and chicken was crispy. I’d use less wine next time.
Made this tonight—so comforting. The Marsala sauce turned glossy and rich, and the green beans were a perfect little snap. I didn’t have mushrooms exact same kind, still worked great.
I was skeptical about using Marsala wine, but it made the dish really special! Just make sure not to overcook the chicken!
Just like my grandma used to make, except she never used green beans. Very nostalgic for me!
This recipe is fantastic! The Marsala sauce is rich and so flavorful. My family loved it!
I’m not really a cook, but I made this and it was so simple! Thanks for sharing!
It was okay. I thought it would be more flavorful… maybe I used too much chicken broth?
Yummy! 🙂 The mushrooms were a great touch! Thanks for sharing this.
Not bad, but I expected more flavor. The chicken was a bit dry. ⭐⭐⭐
Do you really need to dredge the chicken? I skipped that step and it was just as good. 🤷♂️
I think the dredging is super important for flavor. If you skip it, how would the sauce stick? 🤔
Honestly, dredging just makes it a bit more crunchy but I guess it’s not necessary if you’re okay with how it turned out! 😄
Made this tonight and it came out really restaurant-y. The sauce reduced beautifully and the mushrooms tasted rich. I used a slightly sweet Marsala and it was perfect—definitely adding this to my rotation.
I followed it exactly and it was bland… like, not terrible, just needs more seasoning. Salt/pepper “to taste” is vague—use enough salt or it won’t pop.
This recipe is a game changer! I made it for dinner and my family loved it. The flavors were amazing!
Made this tonight and it was restaurant-level. The Marsala sauce reduced perfectly and the mushrooms gave it so much depth.
The instructions say blanch green beans, but I forgot and just tossed them in at the end. Somehow they were still crunchy? Maybe my pan was hotter than expected. Tasted good regardless.
I wasn’t sure about the combination of chicken and Marsala wine, but it surprisingly works. Just a bit too much garlic for my taste.
Chicken Marsala? More like chicken mar-suck! I couldn’t even taste the wine. Disappointing.
So easy! Just follow the steps and you are golden. Dinner was ready in no time!
I found it too salty. Maybe I added too much salt? Can’t say it was a hit for me.
Salt ain’t the only thing, you might’ve messed up somewhere else too. Can’t blame the recipe!
I totally get it! Cooking can be tricky with salt levels. Next time, maybe try a pinch and taste as you go?
Not bad, but I think red wine would have tasted better than Marsala. Just my opinion.
I get your point, but Marsala gives it that unique flavor. 😋
Made this for my mom’s birthday. She wasn’t too impressed but I thought it was nice. 😅
Not bad! The flavor combo is classic. I added extra garlic because I’m like that and it was great.
I’m skeptical about 1 cup Marsala—felt like it would be too boozy, but nope. Good balance once it simmers down.
I was also worried about the Marsala being too boozy, but the simmer really mellowed it out. This turned out restaurant-level good.
Boring. I expected something different. Just chicken and beans… 🙄
I had some doubts, but it turned out way better than I expected. Will make again for sure!
Chicken Marsala is the best thing ever. I add extra mushrooms! Yum! ⭐⭐⭐⭐⭐
I love this recipe! It’s a classic and always impresses my guests. ⭐⭐⭐⭐⭐
I don’t know… looks too complicated for me. Why do you need so many steps just for chicken?
This looks amazing! Can’t wait to try it out at my dinner party. Thanks for sharing!