There’s something truly magical about sitting down to a meal that tastes like it came straight from a fine dining restaurant. Classic Chicken Marsala with Mushrooms is one such dish, combining the rich, slightly sweet flavors of Marsala wine with tender chicken and earthy mushrooms. This recipe is perfect for weeknight dinners or special occasions, offering a simple yet elegant way to impress your family and friends.

Why You’ll Love This Recipe

Chicken Marsala is a timeless dish that never fails to deliver. It’s comforting, flavorful, and surprisingly easy to make at home. With just a few pantry staples and fresh ingredients, you can whip up a meal that feels luxurious without spending hours in the kitchen. Plus, the one-skillet method keeps cleanup to a minimum.

Ingredients for Success

Here’s what you’ll need to make this delectable dish:

Ingredient	Quantity	Notes
Boneless, skinless chicken	4 breasts	Pound to 1/2-inch thickness.
All-purpose flour	1/2 cup	For dredging the chicken.
Salt	1 tsp	Adjust to taste.
Black pepper	1/2 tsp	Adds a mild kick.
Olive oil	3 tbsp	For searing the chicken.
Unsalted butter	2 tbsp	Adds richness to the sauce.
Cremini or white mushrooms	8 oz	Sliced for even cooking.
Garlic cloves, minced	2	Adds depth of flavor.
Dry Marsala wine	1/2 cup	The star ingredient for the sauce.
Chicken broth	1/2 cup	Enhances the sauce’s savory base.
Heavy cream (optional)	1/4 cup	For a richer, creamier sauce.
Fresh thyme leaves	1 tsp	Substitute with 1/2 tsp dried thyme.
Fresh parsley, chopped	2 tbsp	For garnish and added freshness.

Step-by-Step Instructions

1. Prepare the Chicken

• In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the mixture, ensuring they’re evenly coated. Shake off any excess flour.

2. Sear the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Cook the chicken for 4–5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Remove the chicken from the skillet and set it aside on a plate.

3. Cook the Mushrooms

• Lower the heat to medium and melt the butter in the same skillet.
• Add the sliced mushrooms and sauté for 4–5 minutes until they release their moisture and turn golden brown.
• Stir in the minced garlic and cook for another minute until fragrant.

4. Make the Marsala Sauce

• Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. This adds depth to the sauce.
• Let the wine simmer for 2–3 minutes to reduce slightly.
• Add the chicken broth and thyme, stirring to combine. For a creamier sauce, stir in the heavy cream at this stage.
• Simmer for another 2–3 minutes until the sauce thickens slightly.

5. Combine and Serve

• Return the seared chicken to the skillet, spooning the sauce and mushrooms over the top.
• Let the chicken simmer in the sauce for 2–3 minutes to absorb the flavors.
• Garnish with freshly chopped parsley and serve hot.

Tips for the Perfect Chicken Marsala

1. Use High-Quality Marsala Wine

Opt for dry Marsala wine to achieve the dish’s signature flavor. Avoid sweet varieties, as they can overpower the savory elements.

2. Pound the Chicken Evenly

Ensuring the chicken breasts are an even thickness helps them cook evenly and prevents overcooking.

3. Customize the Sauce

• Add a splash of lemon juice for a tangy twist.
• Incorporate fresh spinach for added nutrition and color.
• Use shallots instead of garlic for a milder flavor.

4. Make It Ahead

Chicken Marsala reheats beautifully. Prepare it a day in advance and gently warm it on the stovetop before serving.

Nutritional Information

Nutrient	Per Serving
Calories	400–450
Protein	35g
Carbohydrates	8g
Fats	20g
Fiber	1g
Sodium	600mg

FAQs

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work well in this recipe. Adjust the cooking time as they may take a bit longer.

2. What can I substitute for Marsala wine?

If you don’t have Marsala wine, dry sherry or Madeira are excellent alternatives. For a non-alcoholic version, use chicken broth with a splash of white grape juice.

3. How do I store leftovers?

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the sauce’s texture.

4. Can I freeze Chicken Marsala?

Yes. Allow the dish to cool completely before freezing in an airtight container. Thaw overnight in the fridge and reheat on the stovetop.

5. What sides go well with this dish?

Classic Chicken Marsala pairs beautifully with creamy mashed potatoes, pasta, or steamed vegetables like asparagus or green beans.

6. Can I make this dish dairy-free?

Yes! Replace the butter with olive oil and skip the heavy cream. The sauce will still be flavorful and delicious.

Final Thoughts

Classic Chicken Marsala with Mushrooms is a dish that brings elegance and comfort to your table. It’s easy to prepare, endlessly versatile, and always a crowd-pleaser. With its rich flavors and simple preparation, it’s the perfect recipe for both special occasions and everyday meals.

Try this recipe today and experience the magic of homemade Chicken Marsala!

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