Save to Pinterest This dish highlights tender chicken breasts gently simmered in a rich Marsala wine sauce, accented with sautéed mushrooms and fresh parsley. The chicken is seasoned and dredged in flour, then pan-cooked to golden perfection before being combined with a savory sauce that blends garlic, thyme, and a splash of cream. The result is a harmonious balance of earthy mushrooms and aromatic herbs, delivering a satisfying meal suitable for elegant weeknights or special occasions. Optional lemon wedges add brightness that perfectly complements the deep, savory flavors.
The first time I attempted Chicken Marsala, I accidentally bought sweet Marsala wine instead of dry, turning what should have been a savory dinner into something that tasted suspiciously like dessert. My husband, being the saint he is, ate every bite and even asked for seconds, but I learned my lesson about reading wine labels carefully. Now this dish has become our go-to anniversary dinner, perfect for those nights when we want something elegant but do not want to leave the house.
Last winter my sister came over for dinner, skeptical that a weeknight meal could taste restaurant quality. I watched her face light up when she took that first bite, the rich sauce coating the tender chicken perfectly. She asked for the recipe before she even finished her plate.
Ingredients
- Chicken breasts: Pounding them to even thickness ensures they cook uniformly and stay tender
- Flour: Creates a light coating that helps thicken the sauce while the chicken browns beautifully
- Marsala wine: Dry Marsala gives that classic nutty flavor without making the sauce too sweet
- Mushrooms: They release umami rich juices that meld perfectly with the wine and broth
- Heavy cream: Optional, but adds a luxurious velvety texture that makes this dish feel special
Instructions
- Prep the chicken:
- Pound the breasts between plastic wrap until they are an even half inch thickness, then season generously with salt and pepper on both sides
- Dredge and sear:
- Coat each piece in flour, shake off the excess, then cook in hot olive oil and butter until golden brown, about 5 minutes per side
- Sauté the mushrooms:
- Add more oil and butter to the same pan, cook sliced mushrooms until they are deeply browned and tender
- Build the sauce:
- Add garlic and thyme, pour in Marsala while scraping up the browned bits, then add broth and let everything simmer until slightly thickened
- Finish together:
- Return chicken to the pan, spoon sauce over the top, and let everything heat through for a couple minutes before garnishing with parsley
Save to Pinterest This recipe has become my answer to everything from birthdays to bad days at work. Something about that rich Marsala sauce makes even a regular Tuesday feel like a celebration worth savoring.
Choosing The Right Marsala Wine
I spent years confused in the wine aisle until a bartender explained that dry Marsala is meant for cooking while sweet Marsala belongs in desserts. Look for bottles labeled fine or superiore, and avoid those cooking wine versions near the vinegar.
Getting The Perfect Sear
The secret to that gorgeous golden crust is patience. Let the chicken develop a deep sear before trying to flip it, and give the pan enough space so the pieces do not steam each other.
Serving Suggestions That Work
Mashed potatoes are the classic choice for soaking up every drop of that incredible sauce, but creamy polenta works just as well. I have also served this over buttered noodles or alongside crusty bread for dipping.
- Make a double batch of sauce because everyone will want extra
- Keep a lemon wedge handy to brighten the rich flavors if needed
- Pair with a simple green salad to balance the indulgence
Save to Pinterest There is something deeply satisfying about making a restaurant quality dish in your own kitchen. Pour yourself a glass of wine and enjoy the process.
Recipe FAQs
- → What type of mushrooms work best for this dish?
-
Cremini or white mushrooms are ideal for their texture and flavor, but wild mushrooms can also be used to add complexity.
- → Can I use a gluten-free flour for dredging?
-
Yes, a gluten-free flour blend works well to maintain the coating while keeping the dish suitable for gluten-sensitive diets.
- → What wine pairs well with the chicken and Marsala sauce?
-
Dry Italian white wines or light reds like Pinot Noir complement the flavors without overpowering the dish.
- → How do I prevent the chicken from drying out during cooking?
-
Pounding the chicken breasts to an even thickness and cooking over medium-high heat for a few minutes per side ensures juicy, tender results.
- → Is the heavy cream in the sauce necessary?
-
The cream adds richness and a smoother texture but can be omitted for a lighter sauce without sacrificing flavor.
