Spring Chicken Marsala with Peas is the kind of dinner that feels both special and easygoing. It’s a light twist on the classic, with a silky Marsala sauce, tender chicken, and sweet pops of peas. Everything cooks in one pan, so cleanup is simple and stress-free.
The flavors are gentle and balanced—just enough richness to feel comforting, with plenty of freshness to keep it bright. If you’re craving something satisfying without being heavy, this is the perfect weeknight win.
Why This Recipe Works
This version keeps the spirit of Chicken Marsala but leans into spring. We use sweet peas for freshness and color, and a little lemon to sharpen the sauce at the end. Lightly dredging the chicken in flour helps it sear beautifully and gives the sauce body without extra cream. Marsala wine brings mellow sweetness and depth, while chicken stock rounds it out and keeps it from tasting sugary.
It’s balanced, bright, and comforting—everything you want in a one-pan meal.
Shopping List
- Boneless, skinless chicken cutlets (about 1.5 pounds), or breasts sliced thin
- All-purpose flour for dredging (about 1/2 cup)
- Kosher salt and black pepper
- Olive oil (2–3 tablespoons)
- Unsalted butter (2 tablespoons)
- Shallot (1 large), finely chopped
- Garlic (2 cloves), minced
- Cremini or button mushrooms (8 ounces), sliced
- Dry Marsala wine (3/4 cup)
- Low-sodium chicken stock (3/4 cup)
- Fresh or frozen peas (1 to 1 1/2 cups)
- Fresh thyme or parsley (a few sprigs), chopped
- Lemon (1), for zest and juice
- Optional: Heavy cream (2–3 tablespoons) for a richer finish
Step-by-Step Instructions
- Prep the chicken. Pat the cutlets dry. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
You want a whisper of flour, not a heavy coat.
- Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add half the chicken in a single layer.
- Sear the chicken. Cook 3–4 minutes per side until golden and just cooked through.
Transfer to a plate. Repeat with a little more oil if needed and the remaining chicken. Keep the plate warm.
- Soften aromatics. Reduce heat to medium.
Add a splash of oil if the pan is dry. Stir in shallot with a pinch of salt. Cook 1–2 minutes until translucent.
Add garlic and cook 30 seconds until fragrant.
- Cook the mushrooms. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release liquid and turn golden at the edges, about 6–8 minutes. Don’t rush this step—color equals flavor.
- Deglaze with Marsala. Pour in the Marsala wine.
Scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly and cook off the boozy edge.
- Add stock and thicken. Stir in chicken stock. Simmer 3–5 minutes until the sauce looks glossy and lightly thickened.
If using cream, add it now and simmer 1 minute more.
- Add the peas. Stir in peas and cook 2–3 minutes, just until bright and tender. Taste the sauce and adjust salt and pepper.
- Finish the sauce. Add the remaining 1 tablespoon butter for sheen, a few thyme leaves or chopped parsley, and a squeeze of lemon juice. A little lemon zest boosts the spring vibe.
The sauce should taste balanced—savory, lightly sweet, and fresh.
- Return the chicken. Nestle the chicken and any juices into the sauce. Simmer 1–2 minutes to rewarm and coat. Serve right from the pan.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of stock or water.
Avoid boiling to keep the chicken tender.
- Freeze: You can freeze for up to 2 months, though the sauce may separate slightly when thawed. Thaw overnight in the fridge and reheat gently.
- Leftover tips: Slice the chicken and toss with hot buttered noodles or spoon over mashed potatoes for a quick second meal.
Why This Is Good for You
This dish balances protein, fiber, and micronutrients without feeling heavy. Chicken provides lean protein to keep you full and satisfied. Peas bring fiber, vitamins A and C, and a touch of plant protein. Mushrooms add B vitamins and savory depth, so you don’t need loads of cream or butter for flavor.
Using olive oil instead of only butter keeps the fats on the lighter side. A little lemon lifts the flavors without extra salt.
It’s comfort food with a fresher edge—good for busy nights and kinder to your energy levels.
What Not to Do
- Don’t overcrowd the pan. The chicken will steam and turn pale. Work in batches for a golden crust.
- Don’t skip reducing the Marsala. You need that quick simmer to tame the alcohol and concentrate flavor.
- Don’t overcook the peas. They should stay bright and slightly crisp, not dull and mushy.
- Don’t drown the chicken in flour. A light dusting is enough to thicken the sauce and keep the crust delicate.
- Don’t forget to taste. Adjust salt, pepper, and lemon at the end. The right balance makes the dish sing.
Variations You Can Try
- Herby spring version: Add chopped tarragon or chives with the parsley for a floral lift.
- Mushroom medley: Mix cremini with shiitake or oyster mushrooms for deeper flavor.
- Creamy finish: Stir in 2–3 tablespoons of heavy cream at the end for a more luxurious sauce.
- Greens upgrade: Fold in a handful of baby spinach or arugula with the peas for extra color and nutrients.
- Gluten-free: Use cornstarch or a gluten-free flour blend for dredging, and confirm your stock is GF.
- No alcohol: Skip the Marsala and use extra stock plus a teaspoon of balsamic vinegar for depth.
- Citrus twist: Finish with lemon zest and a splash of white wine instead of Marsala for a brighter profile.
FAQ
What kind of Marsala should I use?
Use dry Marsala for savory dishes.
Sweet Marsala can make the sauce too sugary. If dry is all you can find, you can dial back the lemon slightly to keep the sauce balanced.
Can I make this with chicken thighs?
Yes. Use boneless, skinless thighs, patted dry and trimmed.
Sear a bit longer—about 5–6 minutes per side—until cooked through. The sauce and timing stay the same.
Do I need to use mushrooms?
No, but they add a lot of flavor. If you skip them, consider adding extra shallot and a knob of butter, or a splash of soy sauce or Worcestershire for depth.
Can I make it dairy-free?
Use all olive oil instead of butter and skip the cream.
The sauce will still be glossy thanks to the flour and reduction. A teaspoon of Dijon can add body if you want more richness.
What should I serve it with?
It’s great over buttered egg noodles, mashed potatoes, polenta, or simple rice. A crisp green salad or roasted asparagus on the side keeps the plate fresh.
How do I prevent rubbery chicken?
Don’t overcook it during the sear, and reheat gently when returning it to the sauce.
Thin cutlets cook fast—pull them as soon as they’re just done and let the sauce do the rest.
Can I use frozen peas?
Absolutely. Add them straight from the freezer in the last few minutes. They’ll warm through quickly and stay sweet.
Wrapping Up
Spring Chicken Marsala with Peas is weeknight-easy and dinner-party worthy.
It’s a one-pan meal with tender chicken, a silky mushroom-Marsala sauce, and bright, sweet peas. The flavors are balanced, the steps are simple, and the result tastes like you fussed more than you did. Keep it in your rotation and change it up with herbs, greens, or a touch of cream.
It’s the kind of recipe you’ll come back to whenever you want something cozy, fresh, and reliable.