Chicken Marsala Recipe
Want to impress people without actually trying too hard? Chicken Marsala is the answer. Juicy pan-fried chicken meets a rich, buttery mushroom sauce with just the right kick of Marsala wine. It’s fancy enough for date night but easy enough for a weeknight dinner. No, you don’t need culinary training—just a skillet, some mushrooms, and a little patience. The flavors are bold, the process is simple, and the result? Pure magic. Serve it with pasta, mashed potatoes, or straight from the pan with a fork. No judgment. Now, let’s turn your kitchen into an Italian restaurant (minus the overpriced bill).
Chicken Marsala Recipe
Pan-seared chicken, simmered in a rich Marsala wine and mushroom sauce. Perfect for an easy yet restaurant-worthy dinner.
Ingredients
- 2 large boneless skinless chicken breasts (sliced in half lengthwise)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- ¾ cup Marsala wine the star of the show
- ½ cup chicken broth
- ½ cup heavy cream optional but recommended
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prep the Chicken: Slice the chicken breasts in half to create four thin cutlets. Pound them slightly if you need extra stress relief.
- Coat the Chicken: Mix flour, salt, black pepper, and garlic powder in a shallow dish. Dredge each cutlet in the mixture.
- Sear to Perfection: Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden.
- Remove and Rest: Transfer the chicken to a plate. Try not to eat it yet.
- Sauté the Mushrooms: Add more butter to the same pan. Cook the mushrooms for 5 minutes until browned. Stir in garlic and cook for another minute.
- Deglaze with Marsala: Pour in the Marsala wine and let it simmer for 2–3 minutes until slightly reduced. Enjoy the heavenly aroma.
- Build the Sauce: Stir in chicken broth, cream (if using), and thyme. Simmer for 5 minutes until thickened.
- Reunite the Chicken: Return the chicken to the pan, coat in sauce, and let it simmer for 3 more minutes.
- Garnish & Serve: Sprinkle with fresh parsley and serve with pasta, potatoes, or straight from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: ~420
- Total Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 25%
- Iron: 15%
- Potassium: 20%
- Calcium: 8%
- Vitamin D: 10%
Extra Tips for Maximum Flavor
- Use dry Marsala wine. Sweet Marsala will make it taste like dessert (not in a good way).
- Don’t rush the mushrooms. Let them brown properly for max flavor.
- Deglaze like a pro. Scrape up those brown bits in the pan—they hold all the flavor.
- Cream is optional but highly recommended. You know you want it.
- Make extra sauce. Because there’s never enough sauce.
