This easy recipe for Marsala Mushroom Chicken Bites combines juicy chicken with tender mushrooms simmered in a silky and rich marsala sauce. It’s a simple one skillet dinner that’s ready in about twenty minutes, perfect for hectic weeknights.

❤️ Why You’ll Love This Marsala Mushroom Chicken Bites Recipe

• Tender bites of chicken
• Simmered in a marsala mushrooms sauce
• Flavorful one skillet meal
• Quick and easy, perfect for busy weeknights

If you like the flavor of marsala chicken but don’t want to deal with large cutlets or a drawn-out cooking process, this version keeps things moving. Cutting the chicken into small pieces changes how this dish cooks and how the sauce develops. The flavors are just as rich but it’s quicker and easier for busy weeknights.

What I like most is how naturally the flavors come together. The chicken is sautéed in sun-dried tomato oil, then set aside while the mushrooms and onions cook in the same pan. Once they soften, the wine and broth are added and reduced into a silky sauce. The chicken goes back in at the end to finish cooking and get coated along with the mushrooms.

If you love this chicken marsala recipe, you should also try my Creamy Chicken Marsala and my Instant Pot Chicken Marsala.

🛒 Ingredients for Marsala Mushroom Chicken Bites

• Chicken breast: Cut into bite sized pieces so it cooks quickly and stays juicy.
• Baby bella mushrooms: Add deep, savory flavor and hold their texture in the sauce.
• Yellow onion: Brings a mild sweetness that balances the marsala wine.
• Marsala wine: Gives the sauce its signature flavor and depth as it reduces.
• Chicken broth: Adds body to the sauce while keeping it smooth and balanced.
• Sun-dried tomatoes in oil: Both the tomatoes and the oil are used, adding rich flavor throughout the dish.
• Garlic: Adds classic savory flavor without overpowering the sauce.
• Butter: Helps soften the sauce and bring everything together at the end.
• Fresh parsley: Adds a fresh finish and a little color before serving.
• Dried basil: Adds gentle herb flavor that complements the sauce.
• Dried oregano: Brings warmth and depth without competing with the wine.
• Salt: Enhances all the flavors and keeps everything well seasoned.
• Ground black pepper: Adds mild heat and balances the richness of the sauce.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large skillet
• Meat thermometer

🔪 How to Make Marsala Mushroom Chicken Bites

Cut your chicken into bite size pieces, then season with dried basil, oregano, salt and ground black pepper.

Heat a large skillet to medium and add in the sun-dried tomato oil and the chicken.

Sauté for a few minutes, making sure all sides are seared, but not cooked through.  They will finish cooking in the sauce.

Remove the chicken and set it aside, then add in the butter, yellow onions and mushrooms.

Sauté until tender, then add in the garlic and sauté for another 20 seconds, making sure not to brown it or it will become bitter.

Pour in the marsala wine to deglaze the pan, scraping up any brown bits of flavor.  Allow the wine to reduce by half, then pour in the chicken broth.

Stir in the sun-dried tomatoes and seared chicken.

Continue simmering until the chicken reaches an internal temperature of at least 165°F, when checked with a meat thermometer. 

Top with the fresh parsley and serve.

☑️ Storage Instruction

Fridge: Store leftover chicken and mushrooms in the sauce in an airtight container for up to four days.

Freezer: Freeze fully cooled chicken and sauce for up to two months. Thaw overnight before reheating.

🍴 What to Serve with Chicken Marsala Bites

These chicken bites are great served with just about any side dish or even a salad to make it a complete low carb meal. These are some of my favorite pairings:

• Green Beans Almondine
• Cheesy Mashed Cauliflower
• Sautéed Spinach with Pancetta
• Parmesan Garlic Spaghetti Squash
• Cheesy Roasted Asparagus with Crispy Prosciutto

💡 Tips

• Cut the chicken into evenly sized pieces so everything cooks at the same pace.
• Let the skillet fully heat before adding the chicken to get a quick sear.
• Do not crowd the pan or the chicken will steam instead of browning.
• Stir the mushrooms occasionally but let them sit long enough to soften properly.
• Add the garlic last and keep it moving so it stays fragrant, not bitter.
• Let the marsala wine reduce by half so the sauce has depth and body.

🔄 Substitutions and Additions

• Cream: Add a splash of heavy cream at the end for a creamier marsala sauce.

• Spinach: Stir in fresh spinach during the last minute for a simple veggie boost.

• Mushrooms: Swap baby bella mushrooms for sliced cremini or white mushrooms.

• Chicken: Use boneless chicken thighs if you prefer darker, richer meat.

• Heat: Add a pinch of red pepper flakes for gentle heat.

• Thyme: Replace parsley with fresh thyme for a slightly earthier herb.

Why Did My Sauce Turn Out Thin?

The wine may not have reduced long enough. Let it simmer until slightly thick before adding the broth.

Can I Make This Dish Ahead of Time?

Sure. The flavors hold up well and reheat nicely for quick lunches or dinners.

What Pan Works Best for This Recipe?

A large skillet with a wide surface helps the sauce reduce evenly.

How Do I Keep the Chicken from Drying Out?

Sear briefly, then let it finish cooking gently in the sauce.

Can I Use Cooking Wine Instead of Marsala?

Marsala gives the best flavor, but a dry sherry can work in a pinch. You can even skip the wine and replace it with more broth.

🍽️ More Easy Chicken Recipes

• Lemon Chicken
• Tuscan Chicken
• Chicken Francese
• Creamy Dijon Chicken
• French Onion Chicken