The Best Chicken Marsala Recipe
A few years ago, I wanted to cook something that felt a little fancier than my usual weeknight dinners but didn’t require hours in the kitchen. That’s when I came across Chicken Marsala. With its creamy, rich mushroom sauce and tender chicken, it was love at first bite.Over time, I’ve made this recipe my own by simplifying the steps and balancing the flavors just right. It’s now my go-to dish for special dinners at home or when I want to treat my family to something delicious and comforting.
Equipment
- Large Skillet
- Tongs
- Measuring Cups and Spoons
- Whisk
- Cutting board and knife
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream (optional)
- Fresh parsley (for garnish)
Instructions
- Pound the chicken breasts to an even thickness.
- In a shallow dish, mix flour, salt, and pepper. Dredge the chicken in the flour, shaking off the excess.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
- Add the mushrooms to the same skillet and cook for 5 minutes until browned.
- Stir in the garlic and cook for another minute.
- Pour in the Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Cook for 5–7 minutes, letting the sauce reduce slightly.
- Stir in the heavy cream (if using) and return the chicken to the skillet.
- Simmer for 3–4 minutes, spooning the sauce over the chicken until fully coated and heated through.
- Garnish with fresh parsley and serve hot with your choice of sides.