Name: Chicken Marsala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breasts (about 3 medium breasts); 3 tablespoons olive oil (more as needed); 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons butter; 1 cup sliced mushrooms; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 tablespoon all-purpose flour; 1/2 cup Marsala wine; 3/4 cup chicken broth; 1/2 cup heavy cream

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Introduction

Chicken Marsala is a classic Italian-American dish known for its tender chicken breasts cooked in a rich mushroom and Marsala wine sauce. This flavorful and comforting meal is perfect for weeknight dinners or special occasions.

A white pan with a light wood handle holds golden brown chicken breasts covered in creamy sauce with visible sautéed mushroom slices and sprinkled bright green parsley, the sauce has a smooth, slightly thick texture with a warm light yellow color. Around the pan, a small white dish with cooked brown mushroom slices sits on a white marbled surface, next to two golden forks and a colorful spoon on the right side, fresh green parsley sprigs dot the scene. To the top right, a white plate filled with vibrant green steamed broccoli and brown sausages is visible, while a wooden cutting board with a yellow onion, garlic cloves, and more parsley fills the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (about 3 medium breasts)
3 tablespoons olive oil (more as needed)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 cup sliced mushrooms
1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup Marsala wine
3/4 cup chicken broth (or chicken stock)
1/2 cup heavy cream

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create thin pieces. Pound each piece to about ¼ inch thick.
Step 2: Heat olive oil over medium-high heat in a large deep skillet.
Step 3: On a plate, whisk together 1/4 cup flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
Step 4: Cook the chicken pieces in the hot oil without overcrowding the pan. Cook 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
Step 5: In the same skillet, melt butter. Add mushrooms and diced onion, cooking for about 3 minutes until softened.
Step 6: Stir in 1 tablespoon flour and minced garlic. Cook for 1 minute, scraping the bottom of the pan to release browned bits.
Step 7: Whisk in the Marsala wine and simmer for 1 minute. Add chicken broth and heavy cream.
Step 8: Bring the sauce to a low boil, then reduce heat and simmer for 8 to 10 minutes until thickened and rich in color, stirring and deglazing the pan occasionally.
Step 9: Return the chicken to the skillet and heat through in the sauce for a few minutes. Serve warm.

Tips & Variations

For a gluten-free version, use gluten-free flour to coat the chicken and thicken the sauce.
Substitute dry white wine if Marsala is unavailable, though the flavor will vary slightly.
Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the chicken. The sauce may thicken after refrigeration; add a splash of broth or cream when reheating if needed.

How to Serve

A white plate holds a meal with three main parts: on the left, bright green broccoli with a natural texture; in the middle, two golden brown chicken breasts covered with a creamy light brown mushroom sauce, with sliced brown mushrooms scattered on top and some fresh green herbs sprinkled over; on the right, a large scoop of fluffy white mashed potatoes, topped with black pepper and bits of green herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken is best for even cooking and easy coating, but you can use bone-in pieces if you adjust the cooking time accordingly, ensuring the chicken is cooked through before finishing with the sauce.

What if I don’t have Marsala wine?

If you don’t have Marsala wine, a dry white wine or a mixture of grape juice and a splash of vinegar can be used as a substitute, though the flavor will be somewhat different.