Chicken Marsala
A classic Italian-American skillet dinner featuring golden, pan-seared chicken in a silky mushroom and wine sauce, perfect for weeknights or dinner parties.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each) Pound or halve for even cooking.
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced Shiitake or porcini can be used.
- 3 cloves garlic, minced
- 1 cup dry Marsala wine Look for 'dry' not sweet.
- 1 cup low-sodium chicken broth
- ½ cup heavy cream For lighter sauce, you can use half-and-half.
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat; add olive oil and butter until the butter foams.
Cooking
- Add sliced mushrooms and sauté until browned and liquid has mostly evaporated, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Push mushrooms to one side, add chicken breasts to the cleared space, and cook until golden, about 6–7 minutes per side.
- Remove chicken to a plate and tent loosely with foil.
- Pour in the Marsala wine to deglaze the skillet, scraping up the browned bits. Simmer until reduced by half, about 3–4 minutes.
- Stir in chicken broth and whisk in heavy cream. Simmer gently until the sauce thickens slightly, about 4–5 minutes.
- Return chicken to the skillet and spoon the sauce over it. Simmer for 1–2 minutes to rewarm.
Serving
- Garnish with chopped fresh parsley and serve immediately over pasta, mashed potatoes, or rice.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. For freezing, store chicken and sauce in a freezer-safe container for up to 2 months. Reheat gently.