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Chicken Marsala
krista
January 15, 2026
Chicken Marsala is a beloved Italian-American dish featuring juicy chicken breasts, sautéed until golden and topped with a luscious Marsala wine sauce. The sauce brings together earthy mushrooms and a hint of sweetness from the wine, creating a seductive contrast against the savory, browned chicken. This dish not only pleases the palate but also satisfies the eyes with its rich, inviting colors.
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Ingredients:
Adjust Servings
| 4pieces boneless, skinless chicken breasts | |
| 1/2cup all-purpose flour for dredging | |
| 1teaspoon salt | |
| 1/2teaspoon black pepper | |
| 2tablespoons olive oil | |
| 2tablespoons butter | |
| 8ounces mushrooms, sliced | |
| 3/4cup Marsala wine dry or sweet, depending on preference | |
| 1/2cup chicken broth | |
| 1teaspoon dried thyme | |
| 2tablespoons fresh parsley, chopped for garnish |
Directions
1.
Prepare the Chicken
Using a meat mallet, pound the chicken breasts to an even thickness for quick and even cooking.
Mark as complete
2.
Dredge the Chicken
Season the flour with salt and pepper, then dredge each chicken breast in the mixture, shaking off any excess.
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3.
Sauté the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side.
Remove the chicken from the skillet and set aside.
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4.
Cook the Mushrooms
In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
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5.
Add the Sauces
Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the pan. Add thyme and stir well.
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6.
Simmer the Sauce
Return the chicken to the skillet, cover, and simmer for about 10 minutes until the chicken is cooked through and the sauce thickens slightly.
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7.
Serve the Dish
Plate the chicken and spoon sauce and mushrooms over the top. Garnish with fresh parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chicken Marsala can be made ahead and reheated gently in a skillet.
Substitute with chicken thighs for a different flavor and tenderness.
Serve over pasta or with crusty bread to soak up the sauce.
