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Chicken Marsala, showing tender chicken covered in a rich, velvety Marsala wine sauce with sliced cremini mushrooms.

Chicken Marsala: A Delicious Weeknight Winner

Bellina Groschen
Tender chicken breasts are pan-seared and simmered in a rich Marsala wine sauce with mushrooms and herbs. This classic Italian-American dish is a crowd-pleaser, perfect for a weeknight dinner, and surprisingly easy to make at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian-American, Italian
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch).
  • In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture, shaking off any excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Add mushrooms to the skillet and cook for 3-4 minutes, or until softened. Add minced garlic and cook for another minute until fragrant.
  • Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
  • Stir in chicken broth and butter. Bring the sauce to a simmer.
  • Return chicken breasts to the skillet and simmer in the sauce for 2-3 minutes, or until heated through.
  • Garnish with fresh parsley and serve immediately.

Notes

    • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
    • Freezing: Freeze cooked Chicken Marsala in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
    • Meal Prep: Prep the chicken and mushrooms ahead of time for a faster cooking process on busy nights.
    • Vegetarian Option: For a vegetarian twist, substitute chicken with portobello mushrooms.
    • Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend.
 
Calorie estimates may vary based on serving size and specific ingredients.
Keyword Chicken Recipes, Weeknight Dinner, chicken marsala, chicken recipe, marsala wine sauce, mushroom sauce, easy chicken dinner, Italian chicken recipe, weeknight dinner recipe