Chicken Marsala Recipe
What makes Chicken Marsala truly shine is its balance of simplicity and elegance. Whether you're an experienced home chef or a beginner, this recipe is easy to follow and yields results that will leave everyone at the table asking for seconds. Plus, it pairs beautifully with everything from mashed potatoes to pasta or a side of roasted vegetables.
Equipment
- Large skillet
- Tongs
- Meat mallet
- Mixing Bowl
- Cutting Board and Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1 ½ lbs)
- ½ cup all-purpose flour for dredging
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Marsala Sauce:
- 8 oz cremini or button mushrooms sliced
- 3 cloves garlic minced
- ¾ cup dry Marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream optional, for a creamier sauce
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Lay the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness (about ½ inch thick).
- In a mixing bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Step 2: Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet in a single layer and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
Step 3: Cook the Mushrooms
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they’re softened and golden.
- Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
Step 4: Make the Marsala Sauce
- Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
- Let the wine simmer for 2-3 minutes to reduce slightly. Add the chicken broth and bring the mixture to a gentle boil.
- If you prefer a creamier sauce, stir in the heavy cream at this point. Season with salt and pepper to taste.
Step 5: Combine and Serve
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to reheat.
- Garnish with fresh parsley and serve warm. Pair with your favorite side dishes, such as mashed potatoes, pasta, or sautéed green beans.
Notes
Nutritional Value (Approximate per serving)
- Calories: 400-450 kcal
- Protein: 30-35g
- Fat: 20-25g
- Saturated Fat: 8-10g
- Carbohydrates: 15-20g
- Dietary Fiber: 2g
- Sugar: 4-6g (from the Marsala wine)
- Cholesterol: 90-100mg
- Sodium: 600-700mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.