Chicken Marsala
Ready in under an hour, this Chicken Marsala Recipe brings tender chicken, earthy mushrooms, and a silky marsala wine sauce right to your skillet—easy, flavorful, and downright delicious.
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each, pounded to ½″ thickness
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini or button mushrooms sliced (cremini for deeper flavor)
- 3 cloves garlic minced (fresh is best)
- 1/2 cup dry marsala wine (look for Pellegrino or Florio brands)
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons heavy cream or whole-milk Greek yogurt for extra richness
- Lemon wedges for serving
Instructions
- In a shallow dish, whisk flour, salt, and pepper. Dredge each chicken breast, shaking off excess flour. This thin flour layer helps the sauce thicken naturally.
- Warm a large skillet over medium-high heat. Add butter and olive oil until shimmering. Use a heavy skillet or cast-iron pan for even browning.
- Sear chicken breasts 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil. Don’t overcrowd the pan—cook in two batches if needed.
- Reduce heat to medium. Add mushrooms and a pinch of salt; cook 4 minutes, stirring, until they release their moisture and begin to brown.
- Stir in minced garlic and cook 30 seconds until fragrant—watch closely so it doesn’t burn.
- Pour in marsala wine and scrape up any browned bits from the pan bottom; these bits are flavor gold. Simmer 2 minutes to let alcohol cook off.
- Stir in chicken broth (and cream or yogurt if using). Bring to a gentle simmer, then return chicken to the pan. Spoon sauce and mushrooms over each breast.
- Simmer 3–5 minutes, spooning sauce over chicken, until sauce thickens slightly and chicken reaches 165°F.
- Sprinkle chopped parsley over the top. Squeeze a lemon wedge for a bright finish—trust me, it’s a game-changer.
Notes
Tips: Choose mushrooms that feel firm and free of spots. Pat chicken dry before coating to help the flour adhere. For creaminess without the calories, stir in Greek yogurt off the heat.
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