Chicken Marsala with Mushrooms (Printable)

Sautéed chicken breasts with Marsala wine sauce, mushrooms, and fresh parsley for a flavorful main dish.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour (or gluten-free flour blend)

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 10 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 3/4 cup Marsala wine (dry or sweet)
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1/4 cup heavy cream (optional)

→ Garnish

13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - Lemon wedges (optional)

# How to Prepare:

01 - Place chicken breasts between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge each chicken breast in flour, shaking off excess.
03 - In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side, until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
04 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until browned and tender.
05 - Add minced garlic and thyme; cook for 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
07 - Add chicken broth and bring to a gentle simmer. Cook for 3–4 minutes until sauce thickens slightly. Stir in heavy cream if using.
08 - Return chicken (and any accumulated juices) to the skillet. Simmer for 2–3 minutes, spooning sauce over the chicken until heated through. Remove from heat. Sprinkle with chopped parsley and serve immediately, optionally with lemon wedges.

# Expert Advice:

01 -
  • The sauce creates that restaurant quality velvety texture that makes you feel like youre dining out
  • Its one of those dishes that looks impressive but comes together in under 45 minutes
  • The Marsala wine adds such a unique depth that you cant replicate with anything else
02 -
  • Pounding the chicken to even thickness is non negotiable for juicy, tender results
  • Let your pan get properly hot before adding chicken or youll end up with pale, stuck pieces
  • Simmering the Marsala for a few minutes removes the harsh alcohol taste while keeping all the flavor
03 -
  • Room temperature chicken cooks more evenly, so take it out 20 minutes before cooking
  • Don't crowd the pan or the chicken will steam instead of sear, work in batches if needed

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