Chicken Marsala with Mushrooms is a classic Italian-American dish known for its tender chicken breasts, earthy mushrooms, and rich, flavorful Marsala wine sauce. This dish is elegant enough for a special dinner yet simple enough for a weeknight meal. The combination of lightly pan-fried chicken, caramelized mushrooms, and a silky wine-based sauce makes it a comforting and sophisticated dish. Chicken Marsala is a perfect example of how simple ingredients can create extraordinary flavors with minimal effort.
The magic of this recipe lies in the sauce. The Marsala wine adds a subtle sweetness and depth that complements the chicken and mushrooms perfectly, while a touch of butter or cream enriches the sauce for a luxurious finish. Paired with pasta, mashed potatoes, or rice, Chicken Marsala with Mushrooms becomes a hearty and satisfying meal.
Why I Love This Recipe
I love this recipe because it is both comforting and elegant. The chicken remains juicy and tender while the mushrooms and sauce create a rich, flavorful accompaniment. It’s one of those recipes that feels restaurant-quality but is surprisingly easy to prepare at home. Every bite is a perfect balance of savory, slightly sweet, and earthy flavors that never fail to impress.
Why This Is a Must-Try Dish
This dish is a must-try because it transforms a few simple ingredients into a restaurant-worthy meal. The combination of Marsala wine, mushrooms, and tender chicken creates a rich and flavorful experience. It’s perfect for dinner parties, family meals, or when you want a comforting and sophisticated dish. Once you try it, Chicken Marsala becomes a go-to recipe for special yet easy meals.
Preparation Time, Cooking Time and Nutrition
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 400 calories per serving
Course: Main Course
Cuisine: Italian-American
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 3 tablespoons olive oil or butter
- 2 cups mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- ¾ cup Marsala wine
- ½ cup chicken broth
- 2 tablespoons heavy cream (optional, for extra richness)
- 2 tablespoons chopped fresh parsley, for garnish
Cooking Directions
The chicken is lightly dredged and pan-fried until golden, mushrooms are sautéed, and a rich Marsala wine sauce is created by deglazing the pan and simmering with broth. The result is a tender, flavorful chicken dish coated in a silky, aromatic sauce.
Step-by-Step Preparation Method
Step 1: Season chicken breasts with salt and black pepper. Dredge lightly in flour, shaking off excess.
Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until golden and cooked through. Remove chicken from the pan and set aside.
Step 3: In the same pan, add sliced mushrooms. Sauté for 5–6 minutes until golden brown. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Pour in Marsala wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes.
Step 5: Add chicken broth and simmer for 5 minutes until slightly reduced. Stir in heavy cream if using, and cook for an additional 2 minutes.
Step 6: Return chicken to the pan and coat with the sauce. Heat through for 2 minutes.
Step 7: Garnish with fresh parsley and serve hot.
How to Serve Chicken Marsala with Mushrooms
Serve immediately for best flavor. This dish pairs beautifully with mashed potatoes, pasta, rice, or roasted vegetables. Spoon extra Marsala sauce over the side dish for a complete, flavorful meal.
Recipe Tips
- Pound chicken breasts to even thickness for uniform cooking.
- Do not overcrowd the pan when cooking chicken or mushrooms to ensure proper browning.
- Use a good-quality Marsala wine for the best flavor.
- Simmer the sauce gently to avoid burning the wine or cream.
Variations of Chicken Marsala with Mushrooms
Creamy Chicken Marsala: Add extra cream to make the sauce richer and more indulgent.
Vegetable Chicken Marsala: Add onions, bell peppers, or spinach to the mushroom mixture for more vegetables.
Herb-Infused Marsala: Add fresh thyme or rosemary to the sauce for a fragrant twist.
Pasta Chicken Marsala: Serve chicken and sauce over fettuccine or linguine for a hearty pasta dish.
Gluten-Free Version: Use cornstarch instead of flour for dredging and ensure the wine is gluten-free.
Freezing and Storage Time
Refrigerator: Store cooked Chicken Marsala in an airtight container for up to 3 days.
Freezer: Freeze without cream for up to 2 months. Thaw overnight before reheating.
Reheating: Reheat gently in a skillet over low-medium heat to avoid toughening the chicken or curdling the sauce.
Special Equipment Needed
- Large skillet or sauté pan
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
Conclusion
Chicken Marsala with Mushrooms is a classic, flavorful, and elegant dish that is surprisingly easy to make at home. Tender chicken, earthy mushrooms, and a rich Marsala wine sauce create a comforting and sophisticated meal. Perfect for special occasions, family dinners, or a cozy weeknight, this recipe delivers restaurant-quality results with minimal effort.
Chicken Marsala with Mushrooms
Chicken Marsala with Mushrooms is a classic Italian-American dish known for its tender chicken breasts, earthy mushrooms, and rich, flavorful Marsala wine sauce. This dish is elegant enough for a special dinner yet simple enough for a weeknight meal.
Ingredients
Instructions
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Step 1: Season chicken breasts with salt and black pepper. Dredge lightly in flour, shaking off excess.
-
Step 2: Heat olive oil or butter in a large skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until golden and cooked through. Remove chicken from the pan and set aside.
-
Step 3: In the same pan, add sliced mushrooms. Sauté for 5–6 minutes until golden brown. Add minced garlic and cook for 30 seconds until fragrant.
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Step 4: Pour in Marsala wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes.
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Step 5: Add chicken broth and simmer for 5 minutes until slightly reduced. Stir in heavy cream if using, and cook for an additional 2 minutes.
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Step 6: Return chicken to the pan and coat with the sauce. Heat through for 2 minutes.
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Step 7: Garnish with fresh parsley and serve hot.
