The velvety Marsala wine sauce enriched with cream and sautéed mushrooms wraps every tender piece of chicken in bold, savory flavor. This recipe combines the rustic warmth of Italian comfort food with a touch of elegance, perfect for weeknights or romantic dinners.
Whether served over pasta, mashed potatoes, or crusty bread, Chicken Marsala brings restaurant-quality taste to your kitchen. With its rich aroma and balanced taste, it’s an unforgettable dish that’s both timeless and approachable. Even beginner cooks can master this one-pan wonder with ease.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 8 oz cremini or baby bella mushrooms, sliced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Directions:
- Pound chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off the excess.
- In a large skillet over medium heat, heat 2 tablespoons olive oil and 2 tablespoons butter. Cook chicken until golden brown on both sides and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same pan, add the remaining 2 tablespoons olive oil and sauté mushrooms until they release their juices and become golden, about 5–6 minutes.
- Pour in Marsala wine and deglaze the pan, scraping up any browned bits. Let simmer for 2 minutes.
- Add chicken broth and bring to a simmer. Stir in heavy cream and 2 tablespoons butter, cooking until sauce thickens slightly, about 5 minutes.
- Return chicken to the pan and simmer for another 5 minutes, spooning sauce over the top.
- Garnish with fresh parsley and serve hot over pasta, rice, or mashed potatoes.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 465 kcal | Servings: 4 servings