Chicken Marsala Mushrooms Parsley

The first time I made Chicken Marsala, I accidentally grabbed sweet Marsala instead of dry, and my husband took one bite and said, Did you put dessert in the main course? We laughed about it all through dinner, but honestly, even the wrong wine made those tender chicken breasts and that rich, mushroom-heavy sauce taste like something from a tiny restaurant in Little Italy.

Last winter, my sister came over after a terrible day at work, and I made this while she sat at my counter complaining about her boss. By the time I slid that golden chicken onto her plate, she had stopped mid-sentence and just inhaled deeply, saying, Okay, everything is better now. Food has this way of doing that, you know?

Ingredients

• 4 boneless skinless chicken breasts: Pounding them thin not only helps them cook evenly but also makes each bite impossibly tender
• Salt and freshly ground black pepper: Dont be shy with the seasoning since the flour coating needs flavor too
• 1/3 cup all-purpose flour: This creates that golden crust and helps thicken the sauce naturally
• 3 tablespoons olive oil: Use a light olive oil so it does not compete with the Marsala
• 2 tablespoons unsalted butter: Adding this with the oil gives the mushrooms that restaurant-style browning
• 10 oz cremini or white mushrooms: Cremini have a slightly deeper flavor, but regular white mushrooms work perfectly fine
• 3 cloves garlic: Minced fresh beats anything pre-minced in a jar
• 3/4 cup dry Marsala wine: This is non-negotiable for the real deal, though sweet Marsala works in a pinch
• 3/4 cup low-sodium chicken broth: Low-sodium lets you control the salt level
• 2 tablespoons heavy cream: Optional but makes the sauce silkier and more luxurious
• 1/4 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly, and fresh herbs make all the difference
• Lemon wedges: A squeeze brightens everything and cuts through the richness

Instructions

Pound and season the chicken:

Place each chicken breast between plastic wrap and use a meat mallet or heavy pan to pound to about 1/2 inch thick. Season generously with salt and pepper, then dredge in flour, shaking off any excess.

Sear the chicken:

Heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.

Caramelize the mushrooms:

Add remaining oil and butter to the skillet. Toss in mushrooms and cook 5 to 6 minutes, stirring occasionally, until browned and most of their liquid has evaporated.

Add the garlic:

Stir in minced garlic and sauté for about 30 seconds until fragrant but not browned.

Deglaze with Marsala:

Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Simmer 2 to 3 minutes to reduce slightly.

Build the sauce:

Add chicken broth and return the chicken along with any accumulated juices to the skillet. Simmer 7 to 8 minutes, turning once, until sauce thickens.

Finish with cream:

Stir in heavy cream if using and simmer for 1 minute more.

Garnish and serve:

Sprinkle with fresh parsley and serve immediately, with lemon wedges on the side.

Save

My dad, who swears he does not like fancy food, asked for thirds when I made this for Sunday dinner. Now he requests it every time he visits, and I have learned that the simplest ingredients, treated with a little care, can become something people remember.

Getting the Right Texture

Pounding the chicken evenly is the secret to that melt-in-your-mouth texture. If the pieces are uneven thickness, the thin parts will dry out before the thick parts cook through.

Making It Gluten Free

A 1-to-1 gluten-free flour blend works beautifully for dredging. The sauce might not thicken quite as much, but an extra minute of simmering usually does the trick.

Wine Substitutions and Serving Ideas

Dry sherry can step in if you cannot find Marsala wine. Serve over mashed potatoes, pasta, or with crusty bread to catch every drop of that sauce.

• Leftovers reheat beautifully in the microwave
• The sauce actually tastes better the next day
• Freeze the chicken without the sauce for up to 3 months

Save

Sometimes the best recipes are the ones that make your kitchen smell like a restaurant and your people feel loved. Thats what this dish does for me.

Recipe FAQs

→ What type of mushrooms work best?

Cremini or white mushrooms provide a deep, earthy flavor that complements the sauce nicely.

→ Can I make this dish gluten-free?

Yes, substituting regular flour with gluten-free flour for dredging keeps the dish suitable for gluten-free diets.

→ Is it necessary to use Marsala wine?

Marsala adds unique sweetness and depth, but dry sherry serves as a good alternative if unavailable.

→ How to achieve a creamy sauce?

Incorporate heavy cream towards the end of cooking to create a richer, smoother sauce texture.

→ What sides pair well with this dish?

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

→ Can this recipe be dairy-free?

Omitting butter and heavy cream makes the dish dairy-free while maintaining flavor.