Description
A timeless Italian-American dish, this Classic Chicken Marsala features tender, golden chicken paired with a rich, slightly sweet Marsala wine sauce, earthy mushrooms, and fresh herbs. Perfect for a special dinner or an elevated weeknight meal, this recipe delivers gourmet flavor with minimal effort.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
For the Sauce:
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for a richer sauce)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- In a shallow dish, combine the flour, salt, and pepper.
- Dredge the chicken breasts in the flour mixture, shaking off excess.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside on a plate.
- Cook the Mushrooms:
- Lower the heat to medium and melt the butter in the same skillet.
- Add the mushrooms and sauté for 4–5 minutes until they release their moisture and become golden brown.
- Stir in the minced garlic and cook for another minute until fragrant.
- Make the Marsala Sauce:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan.
- 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 2–3 minutes until the sauce thickens slightly.
- Combine and Serve:
- Return the 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.
Notes
- Wine Substitutes: Use dry sherry or Madeira wine if Marsala isn’t available. For a non-alcoholic version, substitute with chicken broth and a splash of white grape juice.
- Dairy-Free Option: Replace butter with olive oil and skip the heavy cream for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the sauce’s texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Skillet Cooking
- Cuisine: Italian-American