Chicken Marsala with Mushrooms (Printable Version)

Tender chicken in Marsala wine sauce with mushrooms and fresh parsley, offering rich, comforting flavors.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour for GF option)

→ Sauté & Sauce

04 - 3 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 10 oz cremini or white mushrooms sliced
07 - 3 cloves garlic minced
08 - 3/4 cup dry Marsala wine
09 - 3/4 cup low-sodium chicken broth
10 - 2 tablespoons heavy cream (optional for creamier sauce)

→ Garnish

11 - 1/4 cup fresh flat-leaf parsley chopped
12 - Lemon wedges for serving (optional)

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper then dredge in flour shaking off excess.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent with foil.
03 - Add remaining 1 tablespoon olive oil and butter to the skillet. Add mushrooms and cook 5–6 minutes stirring occasionally until browned and their liquid has evaporated.
04 - Add garlic and sauté for 30 seconds until fragrant.
05 - Pour in Marsala wine scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
06 - Add chicken broth and return chicken breasts with any juices to the skillet. Simmer 7–8 minutes turning chicken once until sauce has thickened slightly.
07 - Stir in heavy cream if using and simmer for 1 minute.
08 - Remove from heat. Sprinkle with chopped parsley and serve immediately with lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • It transforms ordinary chicken into something dinner party worthy without the stress
02 -
  • Do not rush the mushrooms they need time to brown and release their liquid
  • Let the Marsala reduce slightly before adding the broth for deeper flavor
03 -
  • Use a dry Marsala not sweet for the best balance of flavors
  • Do not overcrowd the pan when searing or the chicken will steam instead of brown

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