Chicken Marsala

A comforting and elegant Italian-American dish featuring tender chicken cutlets in a savory-sweet mushroom sauce, perfect for weeknight dinners or special occasions.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Course

Cuisine Italian-American

Servings 4 servings

Calories 420 kcal

Ingredients

For the Base

4 pieces boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging) Can be substituted with gluten-free flour blend.

For Cooking

2 tablespoons olive oil
2 tablespoons unsalted butter Can use plant-based margarine for dairy-free.

For the Sauce

8 ounces fresh mushrooms, sliced
3/4 cup Marsala wine For a non-alcoholic option, substitute with chicken broth mixed with balsamic vinegar.
1/2 cup chicken broth Low-sodium chicken broth can be used.

For Serving

1 tablespoon chopped fresh parsley (for garnish)

Instructions

Preparation

Season the chicken breasts with salt and pepper on both sides, then dredge lightly in the flour, shaking off any excess.

Cooking Chicken

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes per side. Remove from skillet and set aside.

Sautéing Mushrooms

Add remaining butter and sliced mushrooms to the skillet. Cook until browned, about 5 minutes.

Deglazing and Reducing

Pour in the Marsala wine and chicken broth, scraping up any browned bits. Bring to a boil and let reduce by half.

Finishing the Dish

Return the chicken to the skillet, coating it in the sauce, and simmer for another 3–5 minutes until heated through.

Garnishing and Serving

Garnish with chopped parsley before serving. Enjoy with pasta or crusty bread.

Notes

For best texture, serve immediately and refrigerate leftovers properly. Can be scaled up for larger servings easily.

Keyword Chicken Marsala, Comfort Food, Easy Dinner, Pasta, Weeknight Meal