I created a delicious Chicken Marsala With Mushrooms dish that is sure to catch your interest. I start with tender, pounded chicken breasts lightly dusted in flour and finish with earthy mushrooms, garlic, and a vibrant Marsala wine sauce. Every ingredient plays its part in making this dish a treat to behold.

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Ever since I discovered this Chicken Marsala recipe I knew I had to share it. I love how easy it is to make and that it’s totally loaded with flavor.

I start with 4 skinless, boneless chicken breasts, pounded thin so they cook evenly, then I dredge them in 1/2 cup all-purpose flour seasoned with salt and freshly ground pepper. I heat up 3 tablespoons olive oil with 2 tablespoons unsalted butter and sear the chicken to get a nice golden crust.

Then, I add sliced 8 oz mushrooms and 2 minced garlic cloves, letting them sizzle before I splash in 1 cup Marsala wine and 1 cup chicken broth. I sometimes stir in 1/4 cup heavy cream for extra richness.

Every time I make this dish, I garnish it with chopped fresh parsley and think about all my favorite Chicken Marsala recipes and how simple yet delicious it turns out. Enjoy this flavor bomb as a perfect weeknight treat!

Why I Like this Recipe

I really like this recipe because it gives me a fun mix of flavors that makes me feel like I’m eating something fancy even though it’s really simple to put together.

I also like how the sauce turns out so rich and full of taste, and that the mushrooms and wine add a cool depth that makes every bite seem special.

I enjoy making this dish because it feels like I’m doing a mini cooking adventure in my own kitchen while still keeping it straightforward, even if I mess up the flour a bit sometimes.

Plus, serving it up with a sprinkle of parsley makes it look extra appealing, like I’m serving restaurant-quality food without too much hassle.

Ingredients

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Chicken breasts: They is an excellent lean protein, perfect as the main hearty ingredient.
Mushrooms: Offers vitamins and fiber while addin a rich umami taste to the dish.
Marsala wine: Brings a tangy, slightly sweet depth to the overall flavour profile.
Chicken broth: Helps blend flavors and keeps the chicken nice and juicy during cookin.
Heavy cream: Optional but makes the sauce extra rich and velvety smooth when added.
Olive oil and butter: Together, they creates a mouthwatering base for a perfect sauce.
Garlic: Gives a sharp aroma and a mild spicy kick that liven up the recipe.
Fresh parsley: Acts as a bright finishing touch that adds freshness to every bite.

Ingredient Quantities

4 skinless, boneless chicken breasts (pounded thin)

Salt and freshly ground pepper, to taste

1/2 cup all-purpose flour, for dredging

3 tablespoons olive oil

2 tablespoons unsalted butter

8 oz mushrooms (cremini or white button), sliced

2 cloves garlic, minced

1 cup Marsala wine

1 cup chicken broth

1/4 cup heavy cream (optional for extra richness)

Fresh parsley, chopped (for garnish)

How to Make this

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1. Season the chicken breasts with salt and freshly ground pepper, then dredge each piece lightly in the all-purpose flour.

2. Heat the olive oil in a large skillet over medium-high heat and add the chicken. Cook until each side is nicely browned, about 3 to 4 minutes per side, then remove and set aside.

3. In the same skillet, melt the unsalted butter. Toss in the sliced mushrooms and sauté them until they are soft and starting to brown, around 5 minutes.

4. Add the minced garlic to the mushrooms and cook for about a minute, just until it becomes fragrant.

5. Pour in the Marsala wine and let it simmer. Allow some of the alcohol to cook off and the liquid to reduce slightly.

6. Add the chicken broth to the pan, then return the chicken to the skillet. Bring everything to a gentle boil.

7. Reduce the heat and let it simmer for about 10 to 15 minutes. The sauce will thicken and the chicken should be fully cooked.

8. If you want extra richness, stir in the heavy cream now and let the sauce simmer for another minute or so.

9. Taste the sauce and adjust the seasoning with extra salt and pepper if needed.

10. Serve the chicken warm, spooning plenty of that tasty mushroom Marsala sauce over the top and sprinkling with fresh chopped parsley. Enjoy!

Equipment Needed

1. A large skillet for browning the chicken and making the sauce – its even heat helps cook the meat properly while giving a nice sear.
2. Tongs to flip the chicken breasts safely without breaking them during frying.
3. A shallow dish or plate to dredge the chicken in all-purpose flour; it makes coating easier and more consistent.
4. A sharp knife to slice the mushrooms and mince the garlic, letting you prepare the ingredients with precision.
5. A cutting board to keep your prep area clean and protect your countertop while chopping.
6. Measuring cups and spoons so you can accurately pour the olive oil, Marsala wine, chicken broth, and heavy cream ensuring the right balance of flavors.
7. A spoon or spatula to stir the mushrooms and garlic, which helps blend the sauce and prevents any burning.
8. A separate plate to rest the chicken after cooking so it locks in the juices before serving.

FAQ

Q: Can I use any type of Marsala wine for this recipe?

A: Yeah, you can use the Marsala wine you got for cooking. Just try not to use super cheap wine 'cause that may mess with the flavor.

Q: What if I dont have heavy cream?

A: No worries if you dont have it. The heavy cream is just for extra richness and its totally optional.

Q: Can I substitute the mushrooms?

A: Sure thing, you can use whichever mushrooms you have. Cremini or white button mushrooms both work pretty awesome.

Q: How do I make sure the chicken cooks evenly?

A: Make sure to pound the chicken breasts until they’re thin and even. This helps them cook uniformly and keeps them from drying out.

Q: Is there any trick to getting a perfect sauce?

A: Yup, once all the ingredients are in, let the sauce simmer just long enough to blend all the flavors, but don’t overdo it or it could get too thick.

Easy Chicken Marsala Recipe Substitutions and Variations

If you don’t have Marsala wine, you can use dry sherry or Madeira with a pinch of sugar to get the slight sweetness.
If chicken broth isn’t available, a veggie broth or water with a bouillon cube works just fine.
Instead of unsalted butter you could use a bit more olive oil to fry the chicken.
If you want to skip heavy cream, try using half-and-half, though it might make the sauce a bit lighter.

Pro Tips

1. One thing that can help is to make sure you dont shove too many pieces in the pan at once. If you overcrowd it, the chicken and mushrooms will steam instead of getting a nice brown and that flavor really suffers.

2. Let the Marsala wine simmer a bit longer so the alcohol cooks off completely. This makes the sauce taste richer and more concentrated, plus it helps bring out the mushroom flavors better.

3. When adding in the chicken broth, take care to keep the heat low so that the sauce doesn’t start boiling too hard. A gentle simmer helps it thicken nicely without breaking the flavors.

4. If you use the heavy cream, add it slowly near the end and stir well. This little trick gives the sauce a lush, creamy texture that really makes the dish pop.

Easy Chicken Marsala Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A large skillet for browning the chicken and making the sauce – its even heat helps cook the meat properly while giving a nice sear.
2. Tongs to flip the chicken breasts safely without breaking them during frying.
3. A shallow dish or plate to dredge the chicken in all-purpose flour; it makes coating easier and more consistent.
4. A sharp knife to slice the mushrooms and mince the garlic, letting you prepare the ingredients with precision.
5. A cutting board to keep your prep area clean and protect your countertop while chopping.
6. Measuring cups and spoons so you can accurately pour the olive oil, Marsala wine, chicken broth, and heavy cream ensuring the right balance of flavors.
7. A spoon or spatula to stir the mushrooms and garlic, which helps blend the sauce and prevents any burning.
8. A separate plate to rest the chicken after cooking so it locks in the juices before serving.

Ingredients

4 skinless, boneless chicken breasts (pounded thin)
Salt and freshly ground pepper, to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
2 tablespoons unsalted butter
8 oz mushrooms (cremini or white button), sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/4 cup heavy cream (optional for extra richness)
Fresh parsley, chopped (for garnish)

Directions

Season the chicken breasts with salt and freshly ground pepper, then dredge each piece lightly in the all-purpose flour.
Heat the olive oil in a large skillet over medium-high heat and add the chicken. Cook until each side is nicely browned, about 3 to 4 minutes per side, then remove and set aside.
In the same skillet, melt the unsalted butter. Toss in the sliced mushrooms and sauté them until they are soft and starting to brown, around 5 minutes.
Add the minced garlic to the mushrooms and cook for about a minute, just until it becomes fragrant.
Pour in the Marsala wine and let it simmer. Allow some of the alcohol to cook off and the liquid to reduce slightly.
Add the chicken broth to the pan, then return the chicken to the skillet. Bring everything to a gentle boil.
Reduce the heat and let it simmer for about 10 to 15 minutes. The sauce will thicken and the chicken should be fully cooked.
If you want extra richness, stir in the heavy cream now and let the sauce simmer for another minute or so.
Taste the sauce and adjust the seasoning with extra salt and pepper if needed.
Serve the chicken warm, spooning plenty of that tasty mushroom Marsala sauce over the top and sprinkling with fresh chopped parsley. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.