Easy Chicken Marsala

Easy Chicken Marsala is a classic Italian-American dish that’s all about tender, golden chicken cutlets bathed in a silky Marsala wine sauce with earthy mushrooms. The flavor combination is luxurious yet comforting, making it a perfect choice for weeknight dinners or special occasions. It comes together in under 30 minutes, but tastes like it’s been simmering all afternoon.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, sliced
• 3/4 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Prep the chicken – Season chicken breasts with salt and pepper on both sides. Dredge in flour, shaking off any excess.
2. Sear until golden – Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
3. Cook the mushrooms – In the same skillet, add sliced mushrooms. Sauté for about 5 minutes, until browned and tender.
4. Deglaze with Marsala – Pour in the Marsala wine, scraping up the browned bits from the skillet. Simmer for 2 minutes to reduce slightly.
5. Build the sauce – Add chicken broth and bring to a gentle simmer. Return chicken to the skillet and cook for another 5 minutes, letting the flavors meld.
6. Garnish & serve – Sprinkle with fresh parsley and serve hot with your favorite sides.

Variation

• Creamy Chicken Marsala – Stir in 1/2 cup heavy cream or half-and-half after adding the chicken broth. This creates a velvety sauce with a richer mouthfeel, perfect for serving over mashed potatoes or pasta.
• Herb-Enhanced Sauce – Add a sprig of fresh thyme or rosemary while simmering the sauce. The herbs subtly infuse the wine and broth with earthy aromatics that complement the mushrooms beautifully.
• Gluten-Free Option – Swap the all-purpose flour for a gluten-free flour blend or cornstarch for dredging. The sauce will still thicken nicely, and you can enjoy all the flavors without the gluten.

Cooking Notes

• Wine Choice Matters – Use a good-quality Marsala wine for the best flavor. Avoid “cooking Marsala” from the supermarket shelf, as it often contains added salt and preservatives.
• Don’t Overcrowd the Pan – Sear the chicken in batches if needed to maintain a golden crust. Overcrowding causes steaming instead of browning.
• Sauce Consistency – If the sauce feels too thin after simmering, keep it on the heat for an extra 2–3 minutes before adding the chicken back in to reduce and intensify the flavors.

Serving Suggestions

• Over Buttery Egg Noodles – The silky Marsala sauce coats each strand, turning a simple pasta side into an indulgent pairing.
• With Creamy Mashed Potatoes – Perfect for soaking up every drop of that savory mushroom-wine sauce.
• Alongside Roasted Vegetables – Roasted carrots, Brussels sprouts, or asparagus add color, texture, and a sweet contrast to the rich sauce.

Tips

• Pound Chicken Evenly – Use a meat mallet or rolling pin to gently pound chicken breasts to an even thickness for faster, uniform cooking.
• Deglaze for Maximum Flavor – When adding the Marsala wine, scrape the pan well to release all the browned bits — that’s where the deep flavor lives.
• Serve Immediately – Chicken Marsala is best enjoyed fresh, while the sauce is hot and glossy, and the chicken is still tender.

Prep Time:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 32 g
• Sodium: 440 mg

Frequently Asked Questions

1. Can I make Chicken Marsala without wine?
   Yes — substitute the Marsala wine with chicken broth and a splash of grape juice or apple juice to mimic some of the sweetness. While it won’t have quite the same depth, it’s still delicious.
2. Can I use chicken thighs instead of breasts?
   Absolutely. Boneless, skinless chicken thighs work wonderfully, staying juicy and tender. Just adjust cooking time as they may need a couple of extra minutes.
3. Can I prepare this dish ahead of time?
   You can cook the chicken and make the sauce in advance, but for the best texture, reheat gently on the stovetop and add a splash of broth or water to loosen the sauce.
4. What mushrooms work best?
   Cremini mushrooms are the classic choice, but baby bella, shiitake, or a mix of wild mushrooms add even more depth of flavor.

Conclusion

Easy Chicken Marsala delivers big restaurant-quality flavor in just 30 minutes. The tender, golden chicken paired with the rich, earthy mushroom sauce makes it a comforting yet elegant meal for any occasion. Serve it with your favorite sides, and you’ve got a dish that will have everyone asking for seconds.

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