Easy Chicken Marsala
A comforting and elegant dish featuring tender pan-seared chicken in a rich mushroom-and-cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup flour for dredging
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 8 ounces mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth Use low-sodium for reduced sodium option
- 1 cup heavy cream Substitutes: half-and-half or full-fat coconut milk for dairy-free
For Serving
- Fresh parsley for garnish
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper. Dredge each breast in the flour, shaking off excess.
Searing the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
Sautéing the Mushrooms
- In the same skillet, add the sliced mushrooms and sauté until they’re browned and have released their juices.
Deglazing and Reducing
- Pour in the Marsala wine and chicken broth, scraping up the browned bits from the pan. Bring the mixture to a boil and let it reduce for a few minutes.
Adding Cream and Chicken
- Stir in the heavy cream, then return the seared chicken to the skillet, nestling it into the sauce.
Simmering
- Simmer for an additional 10 minutes or until the chicken is cooked through (internal temperature ~165°F / 74°C). Garnish with fresh parsley and serve.
Notes
This dish is adaptable; you can tweak ingredients to suit your preferences. It pairs beautifully with pasta, potatoes, or crusty bread. For a creamy finish, whisk in a little butter before serving.