Chicken Marsala Recipe
A classic Italian-American dish featuring tender chicken breasts sautéed to golden perfection and served with a rich, creamy Marsala wine and mushroom sauce. This Chicken Marsala recipe balances savory flavors with a touch of sweetness from the Marsala wine, making it an elegant yet approachable meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
Sauce
- 8 ounces sliced mushrooms (button or cremini)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 1/2 teaspoons chopped fresh thyme
- Fresh parsley (chopped for garnish)
Instructions
- Dredge chicken: Season the chicken breasts with salt and freshly ground black pepper. Coat each piece evenly with all-purpose flour, shaking off any excess to avoid clumping.
- Sear chicken: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side, until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook for 3-4 minutes until they begin to brown. Stir in the minced shallot and garlic and sauté for another 1-2 minutes until fragrant.
- Simmer sauce: Pour in chicken broth, dry Marsala wine, and heavy cream. Stir in freshly chopped thyme along with a pinch of salt and black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer. Let the sauce cook for 10-15 minutes, allowing it to reduce by about half and thicken slightly.
- Finish dish: Return the seared chicken breasts to the skillet with the reduced sauce. Simmer together for an additional 2-3 minutes to heat the chicken through and meld flavors. Garnish with chopped fresh parsley before serving.
Notes
- To ensure even cooking, pound chicken breasts to uniform thickness before seasoning.
- Dry Marsala wine adds authentic flavor, but a dry white wine can be substituted if unavailable.
- Use a meat thermometer to confirm chicken reaches 165°F for safe consumption.
- For a lighter version, omit the heavy cream or substitute with half-and-half.
- Serve with mashed potatoes, pasta, or crusty bread to complement the creamy sauce.
Keywords: Chicken Marsala, Marsala chicken, Italian chicken recipe, creamy mushroom sauce, sautéed chicken, easy dinner recipes
Find it online: https://flavorsbymaya.com/chicken-marsala-recipe/
