Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts in a savory-sweet mushroom and Marsala wine sauce. This recipe delivers restaurant-quality flavor at home with minimal ingredients and effort, perfect for weeknight dinners or special occasions.
Ingredients
- 8 ounces baby bella, cremini, or white button mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium), butterflied or pounded to 1/4-inch thickness
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 2/3 cup dry Marsala wine
- 2/3 cup low-sodium chicken broth
- Finely chopped fresh parsley, for garnish (optional)
Directions
- Preheat a large skillet over medium-high heat.
- Dredge the seasoned chicken in flour, shaking off excess.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in the skillet. Sear half the chicken until golden, 3–5 minutes per side. Remove to a plate. Repeat with remaining chicken, adding the rest of butter and oil.
- Melt 1 tablespoon butter in the same skillet. Sauté mushrooms until tender and browned, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in Marsala wine, chicken broth, and remaining salt. Scrape up any browned bits from the skillet. Simmer for 1–2 minutes.
- Return chicken and any juices to the pan. Cook until sauce thickens slightly and chicken is cooked through, about 4–5 minutes.
- Remove from heat, stir in remaining butter until melted. Garnish with parsley and serve immediately.
Preparation Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4–6
- Yield: 4–6 chicken portions