Chicken Marsala with Mushrooms and Garlic Butter Sauce

For the Sauce / Garnish (if applicable):

• Optional: 1/4 cup heavy cream for a richer, creamier sauce
• Fresh lemon wedges for a bright squeeze at the end

How I Make It

Step 1:

Pat the chicken dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Dredge each piece in the 1/2 cup flour, shaking off excess. Heat a large skillet over medium-high heat and add 2 tbsp olive oil plus 1 tbsp butter. When the fat shimmers and the pan gives a satisfying sizzle, lay the chicken in in a single layer. You want that loud hiss — it means crust.

Step 2:

Sear the chicken until it develops golden edges, about 3–4 minutes per side. Flip once and don’t fuss with it; let it form a crust. Transfer chicken to a plate and tent loosely with foil. Tip: if the chicken browns too fast, lower to medium so it cooks through without burning the flour.

Step 3:

In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the sliced mushrooms and cook, stirring occasionally, until they turn deep brown and release their juices — about 5–6 minutes. Toss in the minced garlic and cook 30 seconds until fragrant; the kitchen will smell heavenly — that toasty garlic note paired with mushrooms is everything.

Step 4:

Pour in the 3/4 cup Marsala wine to deglaze the pan, scraping up the browned bits. Let it simmer and reduce by about half, about 2–3 minutes. Add the 3/4 cup chicken broth and bring to a gentle simmer. Return the chicken to the skillet, spoon sauce over the pieces, and simmer 4–5 minutes until the chicken reaches 165°F or feels firm and juicy. If you want a thicker sauce, whisk in the cornstarch slurry and simmer another minute until glossy.

Step 5:

Finish with 1–2 tbsp butter whisked in off the heat for a silky sheen. Taste and adjust seasoning. Garnish with chopped parsley and a squeeze of lemon if you like a little brightness. Serve immediately over mashed potatoes, buttered noodles, or creamy polenta so that the sauce can soak in.

Pro Tips

• Use a meat mallet to get even thickness so the chicken cooks evenly — nobody likes overdone edges and a raw middle.
• If you don’t have Marsala, use a dry white wine plus a splash of balsamic for complexity.
• Don’t overcrowd the pan when searing; do chicken in batches if your skillet isn’t big enough for a single layer.
• For an ultra-silky sauce, always finish with a cold pat of butter and swirl it in off the heat.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Turkey cutlets: slightly leaner but cook the same way; watch timing.
• Marsala wine ↔ Dry white wine + 1 tsp sugar or a splash of balsamic — flavor shifts to slightly tangy sweet.
• Heavy cream ↔ Greek yogurt (thinned with a splash of milk) for creaminess with less fat.
• Dairy-free option: swap butter for extra olive oil and finish with a touch more broth for gloss; use gluten-free flour for dredging.

Variations & Tips

• Spicy Marsala: add a pinch of red pepper flakes with the garlic.
• Kid-friendly: omit wine, use extra chicken broth and a splash of grape juice for sweetness.
• Vegetarian twist: use thick tofu or seared cauliflower steaks instead of chicken; cook the same way and use veggie broth.
• Melt-in-your-mouth: add a few slices of prosciutto to the pan with the mushrooms for a salty boost.
• Herby: stir in 1 tbsp chopped thyme or rosemary with the mushrooms for an earthy note.
• Creative twist: fold in sun-dried tomatoes for a sweet-tart punch against the mushrooms.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the chicken and make the sauce, then cool and store separately in the fridge up to 2 days. Reheat gently on the stove and add a splash of broth if the sauce tightens up. For best texture, reheat in a skillet over medium-low until warmed through.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in batches to avoid overcrowding. Doubling the sauce ingredients works fine but taste and adjust seasoning as you go.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges, clear juices, and a firm center. Best check with an instant-read thermometer — the internal temp should reach 165°F.

What if I don’t have ingredient X?

No Marsala? Use a dry white wine plus a pinch of sugar or a splash of balsamic. No mushrooms? Double the onions or add sliced bell peppers for texture.

How I Like to Serve It

I love serving this over creamy mashed potatoes so each forkful gets sauce and a little mushroom. It also pairs beautifully with buttered egg noodles or a simple lemon-parsley rice. For drinks, a glass of the same wine you used in the sauce keeps things cozy. This dish shines at weeknight dinners but looks fancy enough for casual dinner parties.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over medium-low.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.