Experience the rich and savory flavors of Chicken Marsala, a classic Italian-American dish that’s both elegant and easy to prepare. Tender chicken breasts are lightly coated in flour and pan-fried to golden perfection before being simmered in a delicious Marsala wine and mushroom sauce. The Marsala wine adds a sweet and slightly nutty depth to the dish, perfectly complementing the earthy mushrooms and creating a mouthwatering sauce that coats each piece of chicken. Garnished with fresh parsley, this dish is ideal for a weeknight dinner or a special occasion, ready to impress in just 35 minutes. Serve it with a side of pasta, mashed potatoes, or a simple green salad for a complete meal that’s sure to delight.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare Chicken: On a cutting board, use a meat mallet or rolling pin to pound the chicken breasts to an even thickness (about 1/2 inch thick). Season both sides with salt and pepper.
- Coat Chicken: Dredge the chicken breasts in flour, shaking off any excess.
- Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender.
- Deglaze Pan: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce slightly.
- Add Broth: Add the chicken broth and cook for another 2-3 minutes, allowing the sauce to thicken.
- Finish Sauce: Stir in the butter until melted and well combined. Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes to heat through.
- Serve: Garnish with fresh parsley and serve immediately.
Best & Easy Chicken Marsala Recipe
Equipment
- Tools:
- Cutting board
- Knife
- Meat mallet or rolling pin
- Large skillet
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Small bowl
Ingredients
- Ingredients:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 8 ounces cremini or white mushrooms sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped
Instructions
- Instructions:
- Prepare Chicken: On a cutting board, use a meat mallet or rolling pin to pound the chicken breasts to an even thickness (about 1/2 inch thick). Season both sides with salt and pepper.
- Coat Chicken: Dredge the chicken breasts in flour, shaking off any excess.
- Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender.
- Deglaze Pan: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce slightly.
- Add Broth: Add the chicken broth and cook for another 2-3 minutes, allowing the sauce to thicken.
- Finish Sauce: Stir in the butter until melted and well combined. Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes to heat through.
- Serve: Garnish with fresh parsley and serve immediately.
Helpful Tips:
Thicker Sauce: If you prefer a thicker sauce, let it simmer a bit longer before adding the chicken back to the skillet.
Even Cooking: Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
Browned Bits: Scrape up the browned bits from the skillet when deglazing with Marsala wine for extra flavor.
Wine Choice: Use a good quality Marsala wine for the best flavor. Sweet Marsala is typically preferred for this dish.
