Description
A creamy pan sauce, tender sautéed chicken, and the earthy sweetness of mushrooms make this Chicken Marsala a comforting classic. Golden chicken pieces soak up a rich Marsala wine reduction for deep, restaurant-level flavor in under 40 minutes. It’s a one-pan dinner that pairs beautifully with pasta, rice, or potatoes. For another Italian-inspired favorite, try our Chicken Parmesan Pasta Recipe.
Ingredients
- 4 boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
- 1/2 cup all-purpose flour (for dredging, seasoned with salt and pepper)
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (sliced)
- 2 small shallots (finely minced)
- 2 cloves garlic (minced)
- 3/4 cup Marsala wine (dry variety preferred)
- 3/4 cup low-sodium chicken broth
- 1/3 cup heavy cream
- 1 teaspoon fresh thyme leaves (optional)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat and prepare: Pat chicken dry with paper towels. Place seasoned flour in a shallow dish and dredge each piece, shaking off excess.
- Heat oil: In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering (about 1 minute).
- Sear chicken: Add chicken and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Sauté mushrooms: Add remaining olive oil and butter to the skillet. When butter foams, add mushrooms and cook 6–8 minutes until browned and caramelized.
- Add aromatics: Stir in shallots and garlic; cook 1–2 minutes until fragrant and translucent.
- Deglaze with wine: Pour in Marsala wine, scraping browned bits from pan. Simmer 4–5 minutes over medium heat, or until liquid reduces by about half and thickens slightly.
- Add broth and cream: Stir in chicken broth, thyme, and cream. Bring to a gentle simmer and cook for 5 minutes until sauce coats the back of a spoon.
- Return chicken: Place chicken back into the skillet, spoon sauce and mushrooms over top, and simmer 3 minutes until heated through and glossy.
- Check seasoning: Taste sauce and adjust with salt and black pepper as needed for balance.
- Finish and serve: Remove from heat and garnish with fresh parsley. Serve immediately over pasta, rice, or mashed potatoes.
Notes
- You can substitute boneless chicken thighs for breasts for a richer flavor and juicier texture.
- For a non-alcoholic version, replace Marsala wine with a mix of chicken broth and a tablespoon of balsamic vinegar.
- This dish can be prepared a day in advance; store in an airtight container for up to 3 days in the refrigerator.
- To reheat, warm gently in a skillet over medium-low heat for 7–8 minutes; add a splash of broth if sauce thickens too much.
- Serve with buttered noodles, garlic mashed potatoes, or steamed asparagus for a complete meal.
- Freeze individual portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition
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