Chicken Marsala with Mushrooms Recipe

Why You’ll Love This Recipe

Chicken Marsala with Mushrooms is a classic Italian-American dish featuring tender chicken breasts in a rich, savory Marsala wine sauce with mushrooms. This restaurant-quality meal is easy to make at home and pairs perfectly with pasta, mashed potatoes, or rice.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salt and black pepper
• All-purpose flour (for dredging)
• Olive oil
• Butter
• Garlic, minced
• Shallots, finely chopped
• Cremini or button mushrooms, sliced
• Marsala wine
• Chicken broth
• Heavy cream (optional, for a richer sauce)
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Chicken: Season chicken breasts with salt and black pepper. Lightly dredge in flour, shaking off excess.
2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
3. Sauté the Mushrooms: In the same skillet, add a little more butter if needed. Sauté mushrooms, shallots, and garlic until softened.
4. Deglaze the Pan: Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes until slightly reduced.
5. Add Broth and Simmer: Stir in chicken broth and bring to a simmer. If using heavy cream, add it now for a creamier sauce.
6. Return Chicken to the Pan: Place chicken back in the skillet, spooning sauce over the top. Let it simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.
7. Garnish and Serve: Sprinkle with fresh parsley and serve warm over pasta, rice, or mashed potatoes.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Creamy Marsala: Add heavy cream for a luscious, velvety sauce.
• Herb Infusion: Stir in fresh thyme or rosemary for extra depth of flavor.
• Low-Carb Option: Serve over cauliflower mash or zucchini noodles.
• Gluten-Free Alternative: Use gluten-free flour for dredging.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze the cooked chicken and sauce for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a skillet over low heat, adding a splash of broth if needed.

FAQs

What is Marsala wine?

Marsala is a fortified Italian wine with a rich, slightly sweet flavor, commonly used in cooking.

Can I use a substitute for Marsala wine?

Yes, a mix of dry white wine and a splash of brandy can work in a pinch.

Do I have to use cream in the sauce?

No, the dish is traditionally made without cream, but adding it creates a richer texture.

What type of mushrooms work best?

Cremini or button mushrooms are ideal, but you can also use shiitake or portobello.

Can I make this dish ahead of time?

Yes, you can prepare it in advance and gently reheat it before serving.

How do I prevent the chicken from drying out?

Avoid overcooking and use a meat thermometer to ensure it reaches 165°F (74°C).

What should I serve with Chicken Marsala?

It pairs well with pasta, rice, mashed potatoes, or crusty bread.

Can I make this dish dairy-free?

Yes, use olive oil instead of butter and skip the cream.

How do I thicken the sauce?

Let it simmer longer, or add a small cornstarch slurry if needed.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more juiciness and flavor to the dish.

Conclusion

Chicken Marsala with Mushrooms is a timeless, flavorful dish that’s easy to make and perfect for any occasion. Whether served over pasta or paired with your favorite side, this rich, savory meal is sure to impress. Try it today for a restaurant-quality dish at home!

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