Description
This easy Chicken Marsala recipe features golden pan-seared chicken breasts simmered in a rich, savory mushroom and Marsala wine sauce. Ready in about 40 minutes, it’s a comforting one-skillet dinner that tastes like a restaurant favorite made right at home.
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/3 cup all-purpose flour
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter, divided
8 ounces mushrooms, sliced
2 cloves garlic, minced
3/4 cup dry Marsala wine
1 cup chicken broth
1/4 cup heavy cream (optional)
Fresh parsley, chopped, for garnish
Instructions
1. Pound chicken breasts to an even 1/4-inch thickness. Season with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Remove and set aside.
3. Add remaining butter and mushrooms to the skillet. Cook 5-6 minutes until browned. Add garlic and cook 1 minute more.
4. Pour in Marsala wine, scraping up browned bits. Simmer 2-3 minutes. Add chicken broth and bring to a gentle simmer.
5. Return chicken to the skillet. Simmer uncovered 6-8 minutes until chicken reaches 165°F internally and sauce thickens. Stir in cream during the last 2 minutes, if using.
6. Garnish with parsley and serve warm.
Notes
Use dry Marsala wine, not sweet, for the best savory flavor.
Heavy cream is optional and can be left out for a lighter version.
For a lighter version, use extra chicken broth in place of cream.
Leftovers keep in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg