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Chicken Marsala

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A cozy skillet dinner featuring tender chicken in a glossy mushroom and Marsala wine sauce, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 small boneless, skinless chicken breasts (or 2 large, halved and pounded thin)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 12 ounces cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 small shallot, minced (optional)
  • 3/4 cup dry Marsala wine (not sweet)
  • 3/4 cup low-sodium chicken broth
  • 1–2 teaspoons fresh lemon juice (optional, to brighten)
  • 2 tablespoons heavy cream (optional, for a silkier sauce)
  • Fresh parsley or thyme, chopped, for garnish

Instructions

  1. Pound the chicken to an even 1/2-inch thickness. Pat dry. Season both sides with salt and pepper. Dredge lightly in flour, shaking off the excess.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and foamy.
  3. Sear the chicken in a single layer, 3–4 minutes per side, until golden and just cooked through (165°F). Transfer to a plate and tent with foil.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Add mushrooms and a pinch of salt. Cook over medium-high heat, stirring only now and then, until browned and their liquid cooks off, about 6–8 minutes.
  5. Stir in garlic and shallot. Cook 30–60 seconds until fragrant. Pour in the dry Marsala wine. Scrape up browned bits. Let it bubble 1–2 minutes to reduce slightly.
  6. Add chicken broth. Reduce heat to medium and simmer 5–7 minutes, stirring, until the sauce thickens enough to coat a spoon. Stir in the remaining 1 tablespoon butter, lemon juice, and cream if using. Taste and season with salt and pepper.
  7. Return chicken and any juices to the pan. Simmer 1–2 minutes to warm through. Garnish with parsley or thyme. Serve hot with mashed potatoes, pasta, or rice.

Notes

For a creamy version, stir in heavy cream at the end. Can be adapted for gluten-free and dairy-free diets.

Nutrition

Find it online: https://recipesunfolded.com/chicken-marsala/

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