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Chicken Marsala – Classic Italian Recipes for Dinner

Alright, I have to confess: Chicken Marsala is one of those dishes that instantly makes my kitchen smell like a little Italian trattoria—rich, cozy, with that deep caramelized mushroom aroma that sneaks into every corner. From the moment the chicken hits the pan and the Marsala wine glazes those tender pieces, I’m already daydreaming about dinner. If you’ve never made it before, you’re in for a total treat—it’s surprisingly easy and tastes way fancier than it looks. Plus, I’ll share my favorite little tricks to get that silky sauce just right. Trust me, once you get this on your weeknight rotation, it’s going to feel like a mini celebration every time.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup all-purpose flour (for dredging)
Salt and freshly ground black pepper, to taste
4 tablespoons olive oil
4 tablespoons unsalted butter
8 ounces cremini or white mushrooms, sliced
3/4 cup Marsala wine (sweet or dry, depending on your preference)
1 cup chicken broth
2 tablespoons fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Start by pounding your chicken breasts to an even thickness, around 1/2 inch. This helps them cook evenly and stay juicy. Season both sides with salt and pepper, then dredge each piece lightly in the flour, shaking off any excess. The flour is key here—it creates that beautiful golden crust and helps the sauce thicken later on.

Step 2:

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and shimmering, add the chicken. Cook until golden brown on each side, about 4 minutes per side. Don’t overcrowd the pan, or the chicken will steam instead of sear. Once browned, transfer to a plate and tent with foil to keep warm.

Step 3:

To the same pan, add the remaining olive oil and butter. Toss in the mushrooms and sauté until they’re browned and have released their moisture—about 5-6 minutes. You’ll notice their edges take on a lovely caramel color and a deep, earthy aroma takes over the kitchen. That step really builds flavor.

Step 4:

Pour in the Marsala wine and let it cook down for about 2 minutes, scraping up any browned bits on the bottom of the pan (that’s pure gold flavor!). Then, pour in the chicken broth and bring the sauce to a gentle simmer.

Step 5:

Return the chicken to the skillet, spooning some sauce and mushrooms over the top. Simmer everything together for another 5-7 minutes until the chicken is fully cooked through—165°F internal temperature—and the sauce has thickened to a silky finish.

Step 6:

Turn off the heat, sprinkle chopped fresh parsley over the dish, and serve immediately. That vibrant green is such a nice contrast to the rich, golden sauce!

Variations & Tips

Substitute cremini mushrooms with shiitake or portobello for a deeper, meatier flavor.
If you prefer a creamier sauce, swirl in 1/4 cup of heavy cream at the end of cooking.
Use dry Marsala to keep the dish less sweet; sweet Marsala offers a richer, sweeter finish.
Try swapping chicken breasts for thin-cut chicken thighs—they stay extra juicy and flavorful.
For gluten-free, dredge chicken in cornstarch instead of flour.
Make extra sauce and simmer mushrooms separately for more intense mushroom flavor.

How I Like to Serve It

Chicken Marsala always pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up every bit of that luscious sauce. For a fresh, light contrast, a crisp green salad or roasted asparagus works wonders. When I’m feeling seasonal, some garlic sautéed spinach adds just the right touch of earthiness.

Notes

Store leftovers covered in the fridge for up to 3 days. Reheat gently on the stove to keep the sauce silky.
You can prepare the sauce a day ahead and reheat it with freshly cooked chicken for a quicker dinner.

Closing: This Chicken Marsala recipe is one of those dependable kitchen winners—simple enough for weeknights but special enough to impress guests, and the flavor always hits the spot.