Description
This Best Chicken Marsala recipe offers an easy yet elegant dinner option featuring tender chicken breasts sautéed to golden perfection and smothered in a savory Marsala mushroom sauce. The dish is simple to prepare in about 35 minutes, making it perfect for both weeknight meals and special occasions. Optional cream adds richness for those who prefer a luscious sauce, and a sprinkle of fresh parsley adds a pop of color and freshness.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine (dry preferred)
- 3/4 cup chicken broth
- 1/2 cup heavy cream (optional for creamy version)
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking. Season both sides with salt and black pepper. Lightly dredge the chicken in all-purpose flour, shaking off any excess to prevent a gummy coating.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté mushrooms and garlic: Lower the heat to medium, then add unsalted butter to the same skillet. Once melted, add the sliced mushrooms and sauté for 5 to 6 minutes until they are nicely browned. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze with Marsala wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan to incorporate flavor. Allow the wine to simmer for 2 to 3 minutes so it reduces slightly and intensifies in taste.
- Add broth and cream: Stir in the chicken broth and, if desired, the heavy cream to create a richer sauce. Simmer this mixture for about 5 to 6 minutes until the sauce thickens slightly and becomes velvety.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for another 3 to 4 minutes to reheat the chicken and meld the flavors together.
- Garnish and serve: Sprinkle the dish with fresh chopped parsley for a burst of color and fresh aroma. Serve the chicken marsala hot over mashed potatoes, pasta, or rice for a complete, satisfying meal.
Notes
- For a lighter version, omit the heavy cream.
- Use dry Marsala wine for the best flavor balance; sweet Marsala can make the dish too sweet.
- Chicken cutlets work well for even cooking; if using whole breasts, pounding them to uniform thickness is essential.
- This dish pairs perfectly with mashed potatoes, fettuccine, or risotto.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
