Description
Chicken Marsala brings classic Italian-American comfort straight to your dinner table with tender chicken and rich mushroom sauce. Simmered in sweet Marsala wine, this restaurant-quality dish comes together easily in one skillet for a weeknight meal that feels special.
Ingredients
Scale
Main Ingredients:
- 2 boneless skinless chicken breasts
- 8 ounces sliced cremini, shiitake, or mixed wild mushrooms
- ½ cup dry Marsala wine
Supporting Ingredients:
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons softened unsalted butter
- ½ cup chicken broth
Flavor Enhancers:
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon sherry vinegar or red wine vinegar
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley
Instructions
- Pound 2 chicken breasts to ¼-inch thickness using a meat mallet. Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper across both sides. Dust chicken evenly with ¼ cup all-purpose flour, ensuring complete coverage.
- Warm 1 tablespoon extra-virgin olive oil in a 12-inch skillet over medium-high heat at 375°F. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate.
- Add remaining 1 tablespoon olive oil to the skillet. Sauté 1 finely chopped shallot and 3 minced garlic cloves for 2 minutes until fragrant. Incorporate 8 ounces sliced mushrooms and cook for 4-5 minutes until they release moisture.
- Pour ½ cup Marsala wine into the skillet. Add 1 tablespoon sherry vinegar and ½ cup chicken broth. Scrape browned bits from pan bottom and simmer sauce for 3-4 minutes until reduced by one-third.
- Return chicken to skillet, nestling pieces into sauce. Reduce heat to medium-low and cook for 2-3 minutes. Swirl in 2 tablespoons softened butter and 2 teaspoons fresh thyme. Coat chicken thoroughly with pan sauce before serving.
Notes
- Pounding the chicken evenly helps it cook quickly and uniformly, preventing dry or undercooked spots.
- Use a heavy-bottomed skillet for the best heat distribution and gorgeous golden-brown crust on the chicken.
- Choose a good-quality Marsala wine for deeper, richer flavor – dry Marsala works best for this savory dish.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch when dredging the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg