Chicken Marsala with Mushrooms

The first time I made Chicken Marsala, I was cooking for a dinner party and completely underestimated how much the Marsala wine would perfume my entire apartment. My roommate kept poking her head into the kitchen asking what smelled so incredible, and by the time my guests arrived, the whole place had this warm, inviting aroma that made everyone immediately hungry.

This recipe became my go to for date nights at home after my husband told me it was better than the version we had at our favorite Italian restaurant. Now its our anniversary tradition, and I still smile watching him savor every bite with that extra piece of crusty bread to soak up the sauce.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness is the secret to tender, juicy chicken that cooks evenly
• Salt and pepper: Dont be shy with seasoning since flour needs help building flavor layers
• 1/2 cup all purpose flour: Creates that beautiful golden crust and helps thicken your sauce naturally
• 3 tablespoons olive oil: High smoke point means perfectly golden chicken without burning
• 2 tablespoons unsalted butter: Adds that rich nutty flavor you just cant get from oil alone
• 10 oz cremini or white mushrooms: Slice them thick so they maintain texture in the sauce
• 3 cloves garlic minced: Fresh garlic makes all the difference here
• 3/4 cup Marsala wine: Dry gives a more subtle sweetness while sweet Marsala creates a richer sauce
• 3/4 cup low sodium chicken broth: Low sodium is crucial since the sauce reduces and concentrates
• 1 teaspoon fresh thyme leaves: Earthy and fresh, thyme pairs perfectly with both Marsala and mushrooms
• 1/4 cup heavy cream optional: Makes the sauce luxuriously smooth but the dish is excellent without it
• Fresh flat leaf parsley: Adds brightness and color that cuts through the rich sauce

Instructions

Pound and season the chicken:

Place each chicken breast between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Season generously with salt and pepper on both sides.

Dredge in flour:

Lightly coat each chicken breast in flour, shaking off the excess. You want a thin dusting, not a thick coating.

Sear to golden perfection:

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat. Cook chicken for 4 to 5 minutes per side until golden and cooked through.

Rest the chicken:

Transfer chicken to a plate and cover loosely with foil. Those resting juices will be folded back into the sauce later.

Sauté the mushrooms:

Add the remaining olive oil and butter to the same skillet. Cook sliced mushrooms for 5 to 6 minutes until theyre browned and tender, not steamed.

Build the aromatics:

Stir in minced garlic and fresh thyme. Cook for just 30 seconds until fragrant, taking care not to burn the garlic.

Deglaze with Marsala:

Pour in the Marsala wine and use your spoon to scrape up all those browned bits from the bottom. Simmer for 2 to 3 minutes to let the alcohol cook off.

Create the sauce base:

Add chicken broth and bring to a gentle simmer. Cook for 3 to 4 minutes until slightly thickened. Stir in the heavy cream now if using.

Bring it all together:

Return chicken and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over the chicken until everything is heated through.

Finish with fresh herbs:

Remove from heat and sprinkle with chopped fresh parsley. Serve immediately while the sauce is at its most velvety.

Save

Last winter, I made this for my parents who were visiting from out of town, and my dad actually went quiet for a full minute after his first bite. That's his highest compliment. Now he asks for it every single time they visit, and I've learned to always keep an extra bottle of Marsala in the pantry.

Making It Gluten Free

Use a high quality gluten free flour blend for dredging the chicken. I've found that blends with rice flour and xanthan gum create the closest texture to regular flour and still give you that satisfying crunch when the chicken sears.

Wine Selection Matters

There's a noticeable difference between dry and sweet Marsala in this dish. I typically reach for dry Marsala for a more subtle finish, but if you love that sweeter restaurant style sauce, go for a semi sweet Marsala. Just remember that the sauce will reduce and concentrate, so adjust accordingly.

Side Pairings That Complete the Meal

Creamy mashed potatoes are classic for good reason, but I've also served this over polenta, alongside crusty garlic bread, or even on a bed of buttered egg noodles. The key is having something to soak up every last drop of that incredible sauce.

• Make extra sauce because guests will want seconds
• Use a dry Marsala if you prefer a more subtle sweetness
• Let the chicken rest while you make the sauce for the juiciest results

Save

There's something so satisfying about a dish that feels fancy enough for company but is simple enough for a Tuesday night. This Chicken Marsala has become one of those recipes I can make without even thinking, and I hope it brings the same warmth to your table.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or white mushrooms offer a tender texture and earthy flavor that complement the Marsala sauce well. Wild mushrooms can be used for a more complex taste.

→ Can I make a gluten-free version?

Yes, replace the all-purpose flour with a gluten-free flour blend when dredging the chicken to suit gluten-free dietary needs.

→ Is heavy cream necessary for the sauce?

Heavy cream is optional and adds richness, but the sauce is flavorful and smooth without it for a lighter version.

→ How should the chicken be cooked for best results?

Lightly pounding the chicken breasts to an even thickness ensures even cooking. Sear each side until golden before simmering in the sauce to maintain juiciness.

→ What side dishes pair well with this dish?

Mashed potatoes, polenta, pasta, or crusty bread all work well to soak up the flavorful Marsala sauce.

→ Can I substitute the Marsala wine?

Dry or sweet Marsala wine can be used according to preference, but avoid non-alcoholic substitutes as they alter the flavor significantly.