Chicken Marsala

Course: Main Course

Prep Time: 10

Cook Time: 30

Servings:

Calories: 350kcal

Author: Angela Coleby

Enjoy this homemade Chicken Marsala—a restaurant-quality dish that pairs tender chicken with a savory, wine-infused mushroom sauce for a delightful meal at home!

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Ingredients

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

Instructions

Prep the Chicken:
Season the chicken breasts with salt and pepper.
Dredge each breast in flour, shaking off any excess.
Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for about 4–5 minutes per side until they’re golden brown. Remove the chicken from the skillet and set aside.
Sauté Mushrooms & Garlic:
In the same skillet, add the butter and sliced mushrooms. Sauté for about 3–4 minutes until the mushrooms are softened and lightly browned.
Stir in the minced garlic and cook for another 30 seconds.
Deglaze & Simmer:
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan.
Allow the wine to simmer for 2 minutes, then add the chicken broth.
Bring the mixture to a simmer, then return the chicken breasts to the skillet.
Let the chicken simmer in the sauce for about 8–10 minutes, or until cooked through and the sauce has slightly thickened.
If using, stir in the heavy cream at the end to add extra richness and simmer for an additional minute.
Garnish & Serve:
Sprinkle freshly chopped parsley over the dish.
Serve the Chicken Marsala over a bed of pasta, mashed potatoes, or alongside steamed vegetables.

Notes

Here are some helpful tips for making Chicken Marsala:

Even Chicken Thickness: Pound the chicken breasts to a uniform thickness so they cook evenly and remain tender.
Proper Dredging: Ensure the chicken is lightly coated in flour to get a nice sear without being overly crusty.
Temperature Control: Use medium-high heat for searing to achieve a golden-brown crust without overcooking the interior.
Avoid Crowding the Pan: Cook the chicken in batches if necessary, ensuring the pieces have enough space to sear properly.
Deglazing: After sautéing the mushrooms and garlic, thoroughly scrape the pan to incorporate all those flavorful browned bits into the sauce.
Simmering the Sauce: Allow the Marsala wine to simmer and reduce slightly before adding the broth, which helps intensify the flavor.
Finishing Touch: If you’re adding heavy cream, stir it in during the last minute of simmering to enrich the sauce without overcooking the cream.
Resting Time: Let the chicken rest briefly after cooking so the juices redistribute, ensuring moist and flavorful meat.

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