Description
This Chicken Marsala recipe features tender chicken breasts cooked in a rich mushroom Marsala wine sauce. It's creamy, comforting, and perfect for both weeknights and special dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 tbsp olive oil (divided)
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.
- Dredge in flour, shaking off the excess.
- Heat 2 tbsp olive oil and 1 tbsp butter in a skillet; sear chicken 4–5 min per side until golden. Remove and set aside.
- Add remaining oil and butter, then sauté mushrooms for 5–6 min until browned.
- Add minced garlic and cook for 1 minute more.
- Pour in Marsala wine, scraping up brown bits, and simmer 2–3 minutes.
- Add chicken broth and optional cream. Simmer 5 minutes until slightly thickened.
- Return chicken to skillet, coat in sauce, and simmer 2–3 more minutes.
- Garnish with chopped parsley and serve hot with your favorite sides.
Notes
- Use dry Marsala wine, not sweet.
- Pound chicken evenly for consistent cooking.
- Serve with mashed potatoes, pasta, or risotto.
- Can substitute chicken thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 465 kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg