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