Chicken Marsala

This classic Italian-American dish features tender chicken breasts in a rich mushroom and Marsala wine sauce. Perfect for weeknight dinners or special occasions, it’s elegant yet simple to prepare.

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Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour
• 3 Tbsp olive oil, or as needed

For the Mushroom Marsala Sauce:

• 1 Tbsp olive oil
• ¼ cup diced shallots
• 1 tsp minced garlic
• 8 oz cremini mushrooms, sliced
• 4 tsp all-purpose flour
• 1 heaping tsp fresh thyme leaves (or ½ tsp dried thyme)
• ¾ cup dry Marsala wine
• ¾ cup low-sodium chicken broth or stock
• 1–2 Tbsp butter
• 1 Tbsp minced Italian flat-leaf parsley, for garnish

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Instructions

1. Prepare the chicken
Pound or slice the chicken breasts to ¼–½-inch thickness. Cut in half or into smaller portion-sized pieces. Season both sides with salt and pepper. Place ½ cup flour in a shallow dish for dredging.

2. Cook the chicken
Heat 3 Tbsp olive oil in a large skillet over medium-high heat. Dredge each chicken piece in flour, shaking off excess, and cook in batches to avoid overcrowding. Cook 3–4 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.

3. Make the Marsala sauce
Add 1 Tbsp olive oil to the skillet over medium heat. Sauté shallots for 1–2 minutes until softened, then add garlic and cook until fragrant. Add mushrooms and cook until softened, a few minutes. Season with thyme, salt, and pepper, then sprinkle 4 tsp flour over the mixture and toss to combine.

4. Add liquids
Pour in the Marsala wine, slightly increasing the heat to bring it to a low boil. Cook for 1–2 minutes to slightly reduce. Add chicken broth, whisking until the sauce is smooth and slightly thickened. Stir in butter until melted.

5. Finish the dish
Return chicken to the skillet and spoon sauce over each piece. Reduce heat to low and simmer for 2–3 minutes to heat through.

6. Serve
Garnish with minced parsley and serve immediately with pasta, rice, or roasted vegetables.

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Why You’ll Love This Recipe

• Tender, juicy chicken in a rich, flavorful sauce.
• Elegant and restaurant-quality but simple enough for weeknights.
• Balanced flavors: earthy mushrooms, aromatic thyme, and sweet Marsala wine.
• Quick cooking time—ready in under 45 minutes.

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Tips

• Even thickness: Pound chicken evenly for uniform cooking.
• Don’t overcrowd the pan: Cook in batches for a nice sear.
• Deglaze the pan: Use wine to lift the flavorful browned bits from the skillet.
• Adjust sauce consistency: Add more broth for a thinner sauce or reduce longer for thicker sauce.

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Variations and Substitutions

• Mushrooms: Use white button, portobello, or a mix of wild mushrooms.
• Wine: Substitute dry sherry or white wine if Marsala is unavailable.
• Dairy-free: Use olive oil instead of butter or a plant-based butter.
• Chicken: Thighs can be used for juicier results.

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FAQs

Can I make this ahead of time?
Yes, cook the chicken and sauce separately. Reheat gently before serving.

What to serve with Chicken Marsala?
Serve with pasta, mashed potatoes, rice, or roasted vegetables.

Can I freeze it?
Yes, freeze cooked chicken and sauce in an airtight container for up to 2 months. Reheat gently.

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Serving and Suggestions

• Spoon extra mushroom sauce over chicken and pasta for a complete meal.
• Garnish with fresh parsley for a pop of color and freshness.
• Pair with a side of garlic bread or a light salad for a full Italian-inspired dinner.