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Chicken Marsala Recipe

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4.8 from 25 reviews

Classic Chicken Marsala features tender chicken breasts cooked in a savory Marsala wine and mushroom sauce, creating a rich, flavorful Italian-inspired dish perfect for dinner.

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil

Sauce

  • 4 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off the excess flour evenly to coat.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 5 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and set aside.
  3. Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until mushrooms are browned and tender.
  4. Make the Sauce: Pour Marsala wine and chicken broth into the skillet, scraping the pan's bottom to deglaze and lift any browned bits. Bring to a simmer and cook for 5 minutes until sauce is slightly thickened. Stir in the butter until fully melted and incorporated.
  5. Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the sauce generously over the top. Garnish with freshly chopped parsley. Serve warm alongside pasta or mashed potatoes.

Notes

  • For extra flavor, marinate chicken in Marsala wine for 30 minutes before cooking.
  • If Marsala wine is unavailable, dry sherry can be used as a substitute.
  • Use gluten-free flour to make the dish gluten free.
  • Ensure the skillet is hot before adding the chicken to achieve a nice golden crust.
  • Leftover sauce pairs well with rice or steamed vegetables.