Here’s a classic Chicken Marsala recipe 🍄🍗—tender chicken in a rich mushroom and Marsala wine sauce.
Chicken Marsala
Ingredients (Serves 3–4)
For the chicken:
- 2–3 boneless, skinless chicken breasts, pounded to even thickness
- Salt & pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2–3 tbsp olive oil or butter
For the sauce:
- 2 cups sliced mushrooms (cremini or white)
- 2–3 cloves garlic, minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tbsp butter
- 1 tsp fresh thyme (optional)
- Salt & pepper, to taste
- Optional: chopped parsley for garnish
Instructions
1. Prepare chicken
- Season chicken with salt and pepper.
- Dredge lightly in flour, shaking off excess.
2. Cook chicken
- Heat olive oil or butter in a large skillet over medium-high heat.
- Cook chicken 3–4 minutes per side, until golden and cooked through. Remove and set aside.
3. Make the sauce
- In the same skillet, add mushrooms and sauté 4–5 minutes until browned.
- Add garlic and cook 1 minute until fragrant.
- Pour in Marsala wine and chicken broth, scraping up browned bits.
- Simmer 5–7 minutes until sauce slightly thickens.
- Stir in butter and adjust seasoning with salt and pepper.
4. Combine
- Return chicken to the skillet and coat with sauce. Heat 1–2 minutes.
5. Serve
- Garnish with parsley if desired.
- Serve with mashed potatoes, pasta, or rice.
Tips
- Use room temperature chicken for even cooking.
- For a creamier sauce, add ¼ cup heavy cream at the end.
- Don’t overcrowd the pan when cooking chicken; do it in batches if needed.
If you want, I can also give a one-pan Chicken Marsala with mushrooms and pasta version for a quick, all-in-one meal.
Do you want me to share that?
