Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms

ByShadush Sachiska

Chicken Marsala with Mushrooms is a classic Italian-American dish that features tender chicken breasts simmered in a flavorful sauce of Marsala wine and earthy mushrooms. This easy-to-make yet elegant recipe is perfect for weeknight dinners or special occasions. The creamy, slightly sweet Marsala sauce enhances the savory taste of the chicken and mushrooms, creating a harmonious balance of flavors. Pair this dish with pasta, mashed potatoes, or a side of roasted vegetables to complete the meal. With simple ingredients and straightforward preparation, this Chicken Marsala recipe will quickly become a family favorite. Impress guests or enjoy it solo—it’s a winner!

Recipe Tips and Tricks:

  1. Pound chicken evenly for uniform cooking.
  2. Use dry Marsala wine for the best flavor.
  3. Sear chicken over medium-high heat for a golden crust.
  4. Don’t overcrowd the pan; cook in batches if needed.
  5. Add heavy cream for a richer sauce.
  6. Deglaze the pan thoroughly for maximum flavor.
  7. Garnish with fresh parsley for a pop of color.
  8. Serve immediately for the freshest taste.
  9. Reheat gently to avoid overcooking.
  10. Use low-sodium chicken broth to control saltiness.
Chicken Marsala with Mushrooms
Kathie Clane

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms combines tender chicken, earthy mushrooms, and rich Marsala wine for a delightful, classic meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Course: Uncategorized
Cuisine: Italian-American
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
  • ½ cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 lb mushrooms sliced
  • 3 cloves garlic minced
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ¼ cup heavy cream optional
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Season chicken breasts with salt and pepper, then coat lightly with flour.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Cook chicken until golden on both sides (about 4 minutes per side). Remove and set aside.
  4. In the same skillet, sauté mushrooms until softened, about 5 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Pour in Marsala wine and chicken broth, scraping the pan to deglaze. Simmer for 5 minutes.
  7. Stir in heavy cream (if using) and return chicken to the skillet. Simmer until chicken is cooked through and sauce thickens slightly, 5–7 minutes.
  8. Garnish with parsley and serve hot.

Notes

For a gluten-free version, substitute the all-purpose flour with almond or gluten-free flour.

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Until you can read, Chicken and Mushrooms in Creamy Sauce

Shadush Sachiska

I’m Shadush Sachiska, founder of FungiRecipes.com. I share simple, delicious mushroom-focused recipes and cooking tips to help you enjoy wholesome, flavorful meals every day.

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