Description

This Chicken Marsala with Mushrooms is a restaurant-quality dish made right at home. Juicy chicken breasts are pan-seared and simmered in a savory Marsala wine sauce loaded with tender mushrooms. It’s rich, flavorful, and comes together in under 40 minutes!

Ingredients

2 boneless, skinless chicken breasts (sliced into 4 cutlets)
1/2 cup all-purpose flour (for dredging)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
8 oz mushrooms (cremini or white), sliced
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup chicken broth (low-sodium)
1/4 cup heavy cream (optional, for a creamier sauce)
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Prep the Chicken: Pound chicken cutlets to even thickness if needed. Season both sides with salt and pepper.
Dredge in Flour: Lightly coat each piece in flour, shaking off excess.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden brown and cooked through. Remove from pan and set aside.
Cook the Mushrooms: In the same skillet, melt butter. Add mushrooms and sauté for 5–6 minutes until browned and softened.
Add Garlic: Stir in garlic and cook for 1 minute, just until fragrant.
Deglaze with Marsala: Pour in Marsala wine and scrape up any brown bits from the bottom of the pan. Simmer for 3–4 minutes.
Add Broth & Cream: Stir in chicken broth and (optional) heavy cream. Simmer for 5–7 minutes until sauce reduces slightly.
Finish the Dish: Return chicken to the skillet and spoon sauce over top. Simmer for 3–5 minutes until chicken is heated through and sauce thickens.

Garnish & Serve: Sprinkle with chopped parsley. Serve over pasta, mashed potatoes, or rice.

Notes

Dry Marsala wine gives the best flavor. Avoid the sweet variety.
For a dairy-free version, skip the butter and cream.

Add a splash more broth if the sauce reduces too much.