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Chicken Marsala with Mushrooms Recipe

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  • Author: Maria B. Evans

Description

This Chicken Marsala with Mushrooms is a rich and creamy Italian-American classic. Tender pan-seared chicken is smothered in a savory Marsala wine sauce with mushrooms and finished with a touch of butter. Serve over pasta, mashed potatoes, or rice for an elegant yet easy dinner!


Ingredients

Units Scale
  • For the Chicken:
  • 2 large boneless, skinless chicken breasts (cut in half lengthwise)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • For the Marsala Sauce:
  • 8 oz (225g) cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup Marsala wine (use dry Marsala for best flavor)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (optional, for a creamy sauce)
  • 1 teaspoon Worcestershire sauce (optional, for depth)
  • 1 tablespoon butter (for richness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  • 1. Prepare the Chicken
  • Season chicken with salt, pepper, garlic powder, and Italian seasoning.
  • Lightly coat each piece in flour, shaking off the excess.
  • 2. Sear the Chicken
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Sear chicken for 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
  • 3. Cook the Mushrooms
  • In the same pan, add mushrooms and cook for 4-5 minutes until browned.
  • Add garlic and cook for 30 seconds until fragrant.
  • 4. Make the Marsala Sauce
  • Pour in Marsala wine, scraping up any browned bits from the pan.
  • Let it simmer for 2 minutes, then add chicken broth and Worcestershire sauce.
  • Stir in heavy cream (if using) and let simmer for another 3-4 minutes, until slightly thickened.
  • 5. Finish & Serve
  • Return the chicken to the pan and spoon the sauce over the top.
  • Simmer for 2-3 minutes until the chicken is heated through.
  • Stir in butter for extra richness and garnish with fresh parsley.
  • Serve warm over pasta, mashed potatoes, or rice.

Notes

  • No Marsala Wine? Substitute with dry sherry or a mix of white wine + a splash of brandy.
  • Make it Dairy-Free: Omit the heavy cream and extra butter.
  • Storage: Store leftovers in the fridge for up to 3 days and reheat on the stovetop.
  • Nutrition (Per Serving, Approximate)
  • Calories: ~400
  • Protein: ~35g
  • Carbs: ~15g
  • Fat: ~18g
  • Sodium: ~600mg

Nutrition

  • Calories: ~400
  • Sodium: ~600mg
  • Fat: ~18g
  • Protein: ~35g