Description
This classic Chicken Marsala recipe features tender, pan-fried chicken breasts smothered in a rich, savory Marsala wine sauce with mushrooms. It’s a perfect dish for a special dinner or a comforting weeknight meal that’s ready in just under 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, melt the remaining butter and sauté the mushrooms for 3-4 minutes until softened.
- Pour in the Marsala wine and chicken broth, scraping up any brown bits from the pan. Stir in thyme and simmer for 5-7 minutes, allowing the sauce to reduce slightly.
- Return the chicken to the skillet and simmer for an additional 2-3 minutes, letting the chicken soak in the sauce.
- Garnish with fresh parsley and serve immediately, with mashed potatoes or pasta on the side.
Notes
- For a deeper flavor, use dry Marsala wine.
- You can substitute the chicken breasts with chicken thighs for a richer, juicier result.
- Serve with a side of roasted vegetables or a simple salad for a well-rounded meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes