Chicken Marsala with Mushrooms is a classic Italian-American dish that combines tender chicken breasts with a rich, flavorful Marsala wine sauce. Infused with the earthy goodness of mushrooms, this recipe delivers a sophisticated meal that’s surprisingly easy to prepare at home.
Why You’ll Love This Recipe
- Elegant yet easy: Perfect for weeknight dinners or special occasions.
- Rich flavors: Marsala wine, mushrooms, and butter create a luscious sauce.
- Quick prep: Ready in under an hour, ideal for busy schedules.
- Customizable: Easy to adapt with additional ingredients like garlic or cream.
- Pairs well: Serve with pasta, mashed potatoes, or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts
- All-purpose flour
- Olive oil
- Butter
- Shallots or onions
- Garlic
- Mushrooms
- Marsala wine
- Chicken broth
- Salt and pepper
- Fresh parsley (optional for garnish)
Directions
- Prepare the chicken: Slice chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper, then dredge lightly in flour.
- Cook the chicken: Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 3–4 minutes per side until golden. Remove from the skillet and set aside.
- Sauté the mushrooms: Add more butter to the skillet and cook the mushrooms until golden brown. Stir in shallots and garlic, cooking until fragrant.
- Deglaze the pan: Pour in the Marsala wine and chicken broth, scraping up any browned bits. Simmer for a few minutes to reduce the sauce slightly.
- Combine and finish: Return the chicken to the skillet and let it simmer in the sauce for 5–7 minutes, until the chicken is cooked through and the sauce thickens.
- Serve: Garnish with parsley and serve hot over your choice of sides.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Marsala: Add a splash of heavy cream to the sauce for a richer texture.
- Herbaceous flair: Incorporate thyme or rosemary for added depth.
- Vegetarian option: Swap chicken for tofu or seitan and use vegetable broth.
- Gluten-free: Use gluten-free flour to coat the chicken.
- Low-carb: Serve with steamed vegetables or cauliflower rice.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat or in the microwave to avoid overcooking the chicken. Add a splash of water or broth to maintain the sauce’s consistency.
- Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What is Marsala wine, and where can I find it?
Marsala wine is a fortified wine from Sicily, available in dry or sweet varieties. Look for it in the wine section of your local grocery store.
2. Can I use a substitute for Marsala wine?
Yes, you can use sherry or a combination of white wine and brandy as a substitute.
3. How do I make the sauce thicker?
To thicken the sauce, simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
4. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work well and add extra flavor.
5. What mushrooms are best for this recipe?
Cremini or button mushrooms are ideal, but you can also use shiitake or portobello.
6. Is this recipe kid-friendly?
Yes, the alcohol in the Marsala wine cooks off, leaving only the flavor behind, making it suitable for children.
7. Can I prepare this dish in advance?
Yes, you can cook the chicken and sauce separately, then combine and reheat before serving.
8. What sides pair best with Chicken Marsala?
Mashed potatoes, pasta, rice, or roasted vegetables complement the dish beautifully.
9. Can I make this recipe dairy-free?
Yes, substitute the butter with olive oil or a dairy-free butter alternative.
10. How can I add more vegetables to the dish?
Add spinach, zucchini, or asparagus during the final simmer for extra nutrients and color.
Conclusion
Chicken Marsala with Mushrooms is a timeless recipe that’s both comforting and elegant. With its quick prep and versatility, it’s sure to become a favorite in your meal rotation. Pair it with your favorite sides, and enjoy a restaurant-quality dish right at home!
Print
Chicken Marsala with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: Italian American
- Diet: Gluten Free
Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts and savory mushrooms simmered in a rich Marsala wine sauce. It’s a flavorful and elegant meal that’s surprisingly simple to prepare at home.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Dredge the chicken in the flour, shaking off any excess.
- Sear the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Ensure the chicken is cooked through.
- Transfer the cooked chicken to a plate and set aside.
- Prepare the Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, approximately 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Pour in the Marsala wine, stirring to scrape up any browned bits from the bottom of the skillet.
- Let the wine simmer until it reduces by half, about 2-3 minutes.
- Add the chicken broth and heavy cream, stirring to combine.
- Allow the sauce to simmer until it thickens slightly, approximately 5 minutes.
- Combine and Serve:
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Let the chicken simmer in the sauce for about 2 minutes to warm through and meld the flavors.
- Garnish with chopped fresh parsley before serving.
Notes
- For a creamier sauce, you can increase the amount of heavy cream to 1/2 cup.
- If you prefer a non-alcoholic version, substitute the Marsala wine with a mixture of grape juice and balsamic vinegar.
- This dish pairs wonderfully with pasta, mashed potatoes, or a side of steamed vegetables.
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