Classic Chicken Marsala Recipe with Mushrooms

Chicken Marsala is a classic, comforting dish that combines tender, lightly floured chicken with a silky mushroom and Marsala wine sauce. Its warm, savory flavors and comforting texture make it an excellent choice for autumn and winter dinners, holiday meals, or any night you want a restaurant-quality entree at home. This recipe keeps the method straightforward while delivering a rich, balanced sauce that pairs beautifully with pasta, mashed potatoes, or roasted vegetables.

Chicken Marsala Ingredients

• Chicken
  • 4 boneless, skinless chicken breasts (pounded to an even thickness)
  • Salt and pepper, to taste
  • ½ cup all-purpose flour (for dredging)
• Cooking fats
  • 3 tablespoons olive oil (or a mix of olive oil and butter)
  • 2 tablespoons unsalted butter
• Sauce
  • 8 oz mushrooms, sliced (cremini or button)
  • 2 garlic cloves, minced
  • 1 cup dry Marsala wine
  • 1 cup chicken broth
  • Optional: ¼ cup heavy cream for extra richness
• Garnish
  • Fresh chopped parsley

Try my Garlic Pepper Chicken recipe for another quick weeknight favorite.

Instructions

1. Prepare the chicken.
   • Season the pounded chicken breasts on both sides with salt and pepper.
   • Dredge each breast in the flour, tapping off any excess so the coating is light and even.
2. Sear the chicken.
   • Heat the olive oil in a large skillet over medium-high heat until shimmering.
   • Add the chicken and cook 4–5 minutes per side, until golden brown. Work in batches if needed to avoid crowding the pan. Remove the chicken and set aside.
3. Sauté mushrooms and garlic.
   • Reduce heat slightly and add the butter to the same skillet. When melted, add the sliced mushrooms and sauté 3–4 minutes until they release their moisture and begin to brown.
   • Stir in the minced garlic and cook about 30 seconds until fragrant, taking care not to burn it.
4. Deglaze and simmer the sauce.
   • Pour in the Marsala wine and scrape the bottom of the pan to lift any browned bits—this adds deep flavor to the sauce.
   • Allow the wine to reduce for about 2 minutes, then add the chicken broth and bring to a simmer.
   • Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 8–10 minutes, or until the chicken is cooked through and the sauce has reduced and thickened slightly.
   • If you prefer a creamier sauce, stir in the heavy cream at the end and simmer for an additional minute to warm and integrate it.
5. Finish and serve.
   • Taste the sauce and adjust seasoning with salt and pepper if needed.
   • Sprinkle with freshly chopped parsley and serve the Chicken Marsala over pasta, mashed potatoes, or steamed vegetables for a satisfying meal.

Recipe Details

• Prep time: 10 mins
• Cook time: 30 mins
• Servings: 4
• Calories (estimate): 350 kcal per serving

Notes and Tips

These practical tips will help you get the best results when making Chicken Marsala.

• Even thickness: Pound the breasts to an even thickness so they cook uniformly and stay tender.
• Light dredge: A light coating of flour gives a nice sear without creating a heavy crust.
• Don’t overcrowd: Sear the chicken in batches if necessary so each piece browns properly.
• Temperature control: Use medium-high heat for searing and reduce to medium when finishing the sauce to avoid overcooking the chicken.
• Deglaze well: Scrape the fond (browned bits) from the pan after adding Marsala—these bits carry a lot of flavor into the sauce.
• Reduce the wine: Let the Marsala simmer for a couple of minutes before adding broth so the alcohol cooks off and flavors concentrate.
• Finish with cream (optional): Stir in cream at the end to enrich the sauce without making it too heavy; heat only briefly after adding.
• Rest the chicken: Allow cooked chicken to rest a few minutes so juices redistribute and the meat stays moist.

Nutrition (estimated)

The following nutrition values are approximate and intended as a general guide.

• Calories: 350 kcal
• Carbohydrates: 10 g
• Protein: 30 g
• Fat: 18 g
• Fiber: 1 g
• Net carbs: 9 g