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Chicken Marsala Recipe

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★★★★★

4.5 from 76 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, seasoned chicken breasts sautéed to golden perfection and served with a rich, flavorful Marsala wine and mushroom sauce. This elegant yet accessible meal combines savory mushrooms, aromatic shallots, garlic, and fresh thyme in a creamy sauce that perfectly complements the juicy chicken, making it an ideal dinner for any occasion.

Ingredients

Scale

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 4 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (divided)

Sauce

  • 8 ounces sliced mushrooms (button or cremini)
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 2/3 cup chicken broth
  • 2/3 cup dry Marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons chopped fresh thyme
  • Salt and freshly ground black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Dredge chicken: Season the chicken breasts generously with salt and freshly ground black pepper. Dredge each piece in all-purpose flour, ensuring they are evenly coated. Shake off any excess flour to prevent clumping during cooking.
  2. Sear chicken: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once hot, add the floured chicken breasts and sear them for about 3 to 4 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside to rest.
  3. Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they begin to brown and release their moisture. Add the minced shallot and garlic, cooking for an additional 1 to 2 minutes until fragrant and softened.
  4. Simmer sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Stir in the chopped fresh thyme along with a pinch of salt and freshly ground black pepper. Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to cook gently for 10 to 15 minutes, stirring occasionally, until it reduces by about half and thickens to a creamy consistency.
  5. Finish dish: Return the seared chicken breasts to the skillet with the Marsala sauce. Simmer for an additional 2 to 3 minutes to allow the chicken to heat through and absorb some of the sauce flavors. Garnish the dish with freshly chopped parsley before serving.

Notes

  • For best results, pound the chicken breasts to an even thickness of 1/4 inch to ensure even cooking.
  • You can use button mushrooms or cremini mushrooms depending on preference.
  • If Marsala wine is unavailable, a dry white wine or mushroom broth can be a substitute, though it will alter the authentic flavor.
  • Make sure to cook the chicken to an internal temperature of 165°F for safety and juiciness.
  • This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.

Keywords: Chicken Marsala, Italian Chicken Recipe, Marsala Wine Sauce, Sautéed Chicken, Mushroom Sauce, Easy Chicken Dinner

Find it online: https://kitchenbyclara.com/chicken-marsala-recipe/