Description
This Classic Chicken Marsala recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful mushroom and Marsala wine sauce. Ready in just 40 minutes, it’s an elegant yet easy dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce & Vegetables
- 8 ounces mushrooms (cremini or white button), sliced
- 2 garlic cloves, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ¼ cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ½-inch thick for even cooking. Season both sides generously with salt and black pepper.
- Dredge the chicken: Coat each chicken breast in all-purpose flour, shaking off any excess to avoid a gummy texture when frying.
- Sear the chicken: Heat olive oil and butter together in a large skillet over medium-high heat until hot and shimmering. Add the chicken breasts and cook for 4 to 5 minutes on each side until they develop a beautiful golden-brown crust. Remove the chicken to a plate and set aside.
- Cook the mushrooms: If needed, add a little more olive oil or butter to the skillet. Sauté the sliced mushrooms over medium heat for about 6 to 8 minutes until they are nicely browned and have released their moisture. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Deglaze the pan: Pour the dry Marsala wine into the skillet to deglaze, scraping up all the flavorful browned bits stuck to the bottom. Allow the wine to simmer and reduce slightly for 2 to 3 minutes.
- Add broth and simmer: Stir in the chicken broth and bring the mixture to a gentle simmer. Return the seared chicken breasts to the skillet and let everything cook together for about 10 minutes until the chicken is cooked through and the sauce thickens slightly.
- Optional cream finish: For a richer, creamier sauce, stir in the heavy cream and simmer for an additional 2 minutes, allowing the sauce to meld beautifully.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken marsala and serve each portion hot with your choice of sides such as pasta, mashed potatoes, or steamed vegetables.
Notes
- Pound chicken evenly to ensure quick and uniform cooking.
- Use dry Marsala wine for authentic flavor; sweet Marsala will alter taste balance.
- Heavy cream is optional but adds a luxurious texture to the sauce.
- Preferably use fresh mushrooms for best taste but canned mushrooms can be substituted in a pinch.
- Serve immediately for optimal flavor and texture.
