Easy Chicken Marsala Recipe

Okay, buckle up buttercups, because I’m about to share my Easy Chicken Marsala Recipe — and trust me, it’s a LIFESAVER. This isn’t some fancy chef thing; it’s real-life, weeknight dinner gold. Tender chicken, bathed in a rich, savory mushroom sauce… it’s like a warm hug on a plate. And you should try it because, well, why NOT? It’s easier than ordering takeout, and ten times tastier.

My hubby, bless his heart, is not the most adventurous eater. But THIS? He DEVOURS it. I swear, the first time I made it, he practically licked the plate clean. Now, it’s in our regular rotation, like, at least twice a month. One time, I accidentally used a sweet marsala instead of dry (oops!), and he still didn’t complain. He just said, “Honey, this is… interesting.” Bless his heart. Now I double check.

Why You’ll Love This Easy Chicken Marsala Recipe

• It’s faster than ordering pizza, and probably healthier (ish).
• The sauce is so good, you’ll want to drink it straight from the pan (don’t judge me, you’ll think about it).
• It makes you feel like a fancy chef, even if you’re just wearing your pajamas and haven’t showered in two days (no judgement).
• Kid-approved! (Okay, maybe not ALL kids, but mine will eat it, and that’s a win in my book.)

How to Make It

Alright, here’s the lowdown. First, you gotta flatten those chicken breasts. I usually just put them between some plastic wrap and whack ’em with a rolling pin – great stress relief, BTW. Then, dredge them in flour. Don’t skip this, it helps the sauce cling, ya know?

Next, melt some butter (duh) and olive oil in a pan – don’t burn the butter! Brown the chicken on both sides. It doesn’t have to be cooked through, just golden and pretty. Take them out and set them aside.

Now, for the good stuff: toss in some sliced mushrooms (I like cremini, but whatever you have is fine) and cook them until they’re soft and browned. Then, add some garlic and cook until it smells amazing, like, really amazing.

Pour in the Marsala wine (the good stuff!) and let it simmer for a bit to cook off the alcohol. Then, stir in some chicken broth and let it reduce slightly. Add the chicken back to the pan, simmer until it’s cooked through, and BAM! Sprinkle with parsley if you’re feeling fancy, or just dig in. You’re done!

Ingredient Notes

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• Chicken Breasts: Pound those puppies thin! Seriously, it makes a huge difference in cooking time and how tender they get. If you skip this step, you’ll be chewing forever.
• All-Purpose Flour: Don’t even THINK about using self-rising flour unless you want puffy, weird chicken. Just regular ol’ all-purpose is the way to go.
• Butter: I use salted, because I’m a rebel. But unsalted is fine too, just add a pinch of salt to the sauce. Don’t even THINK about skipping it. Adds the perfect richness.
• Olive Oil: Adds a little extra somethin’ somethin’ to the browning process. I once tried using only butter and it burned. Learn from my mistakes, people!
• Mushrooms: I like cremini, but button mushrooms work in a pinch. Honestly, I’ve even used those sad, pre-sliced mushrooms from the grocery store when I was desperate. Don’t judge.
• Garlic: Fresh is best, always. Unless you’re REALLY lazy, then the jarred stuff is fine. I won’t tell.
• Marsala Wine: DRY Marsala. I repeat, DRY. I learned this the hard way. Sweet Marsala = weirdly sweet Chicken Marsala. Not good.
• Chicken Broth: Low sodium is your friend, unless you like your food super salty. I usually just use whatever I have on hand. Sometimes it’s even bouillon cubes mixed with water. Don’t tell anyone.
• Fresh Parsley: Optional, but it makes it look pretty. Plus, it adds a little freshness. If you skip it, no biggie. I often do.

Recipe Steps:

1. Pound chicken breasts to 1/4-inch thickness.
2. Dredge chicken in flour.
3. Melt butter and olive oil in a skillet over medium-high heat.
4. Brown chicken on both sides and set aside.
5. Sauté mushrooms until softened.
6. Add garlic and cook until fragrant.
7. Deglaze the pan with Marsala wine and simmer.
8. Stir in chicken broth and reduce slightly.
9. Return chicken to the skillet and simmer until cooked through.

What to Serve It With

Mashed potatoes are a classic! They soak up all that delicious sauce. Rice is great too, or even pasta. Honestly, I’ve been known to just eat it straight from the pan with a spoon. No shame.

Tips & Mistakes

• Don’t overcrowd the pan when you’re browning the chicken. Work in batches if you need to.
• Make sure your pan is hot enough before you add the chicken. You want a good sear, not just steaming.
• Don’t overcook the chicken! It will be dry and sad.
• Taste the sauce and adjust the seasoning as needed. Salt and pepper are your friends!
• If the sauce is too thin, whisk in a little cornstarch slurry (cornstarch mixed with cold water).
• I once forgot to add the garlic. Don’t be like me.

Storage Tips

Leftovers will keep in the fridge for 3-4 days. Just store them in an airtight container. Honestly, I think it tastes even better the next day, because the flavors have had time to meld. I’ve been known to eat it cold, straight from the fridge, for breakfast. Don’t judge. It’s delicious.

Variations and Substitutions

• No Marsala wine? You can use dry sherry or Madeira in a pinch. Or even chicken broth with a splash of balsamic vinegar. It won’t be exactly the same, but it’ll still be good.
• Don’t like mushrooms? (Gasp!) You can leave them out, but the sauce won’t be as flavorful. Maybe try adding some chopped onions or shallots instead.
• For a creamier sauce, stir in a dollop of heavy cream or crème fraîche at the end. I’ve done this when I was feeling extra fancy.
• I once tried adding a little Dijon mustard to the sauce. It was… interesting. I wouldn’t necessarily recommend it, but hey, live and learn!
• I’ve totally skipped the parsley when I didn’t have any.

Frequently Asked Questions

Easy Chicken Marsala Recipe

This easy Chicken Marsala recipe combines chicken breasts with a creamy mushroom Marsala wine sauce for a delicious and elegant dinner.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces chicken breast halves skinless and boneless
• ▢ 1 cup all-purpose flour for coating
• ▢ 3 tablespoons olive oil extra virgin
• ▢ 2 tablespoons unsalted butter
• ▢ 8 ounces mushrooms sliced
• ▢ 3 cloves garlic minced
• ▢ 0.5 cup Marsala wine
• ▢ 0.5 cup chicken broth low sodium
• ▢ 0.5 cup heavy cream optional for a creamier sauce
• ▢ 1 teaspoon salt or to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 tablespoons parsley chopped, for garnish

Instructions

Preparation Steps

• Pound the chicken breasts to an even thickness and season with salt and pepper.
• Dredge the chicken breasts in the flour, shaking off excess.
• Heat olive oil over medium-high heat in a large skillet and cook the chicken breasts until golden brown on both sides. Remove and set aside.
• In the same skillet, add butter and sliced mushrooms. Cook until mushrooms are browned and tender.
• Add minced garlic and cook for an additional minute until fragrant.
• Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Allow to simmer for 3-4 minutes.
• Stir in the heavy cream and return the chicken to the skillet. Simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened.
• Garnish with chopped parsley and serve hot.

Notes

This dish pairs well with pasta or mashed potatoes.