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Classic Chicken Marsala with Creamy Mushroom Sauce

Alright, friends—if you’ve ever dreamed of that rich, velvety sauce that clings to tender chicken, today is your lucky day. I can barely contain my excitement to share this Classic Chicken Marsala recipe because it hits all the right notes: golden chicken cutlets, earthy mushrooms, and a luscious Marsala wine sauce that’s pure magic. The way the sauce thickens just enough, coating every bite, will have you swooning (and maybe licking your plate). Plus, it’s deceptively simple! With a few pantry staples and some simple steps, you’ll have a dish that looks and tastes like you spent hours in the kitchen. Trust me, once you try this, it’ll be your go-to for date nights or cozy dinners at home.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 ½ lbs boneless, skinless chicken breasts (about 3 large breasts)
1 cup all-purpose flour (for dredging)
Salt and freshly ground black pepper, to taste
4 tbsp olive oil or unsalted butter, divided
8 oz cremini or white mushrooms, sliced
½ cup dry Marsala wine
¾ cup chicken broth (low sodium preferred)
¼ cup heavy cream
2 garlic cloves, minced
2 tbsp fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First up, let’s prep our chicken. Place each breast between two sheets of plastic wrap and gently pound them to about ½-inch thickness—this helps them cook evenly and stay super tender. Then, season both sides with salt and pepper. Dredge the chicken lightly in flour, shaking off the excess so you don’t get a thick coating.

Step 2:

Heat 2 tablespoons of olive oil (or butter, your call) in a large skillet over medium-high heat. Once shimmering, add the chicken and cook until golden brown—about 3-4 minutes per side. It’s key not to crowd the pan, so work in batches if needed. When done, transfer chicken to a warm plate and tent with foil.

Step 3:

Lower the heat to medium and add the remaining 2 tablespoons of oil or butter. Toss in the sliced mushrooms and sauté until they release their moisture and become beautifully caramelized—about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4:

Now for the star of the show: pour in the dry Marsala wine. Use a wooden spoon to scrape up all those lovely browned bits stuck to the pan—this is flavor gold! Let the wine reduce by half, simmering gently for about 3-4 minutes.

Step 5:

Add chicken broth and continue simmering for another 5 minutes, letting the sauce thicken slightly. Stir in the heavy cream and let it warm through. Taste and adjust salt and pepper if you need a little more punch.

Step 6:

Return the chicken to the pan, nestling it back into the sauce. Let everything meld together for a final 2 minutes on low heat—this ensures the chicken is heated through and soaking up that creamy, mushroom goodness. Sprinkle with fresh parsley and serve immediately.

Variations & Tips

Use a mix of mushrooms—shiitake, portobello, or oyster—for more depth.
If you don’t have Marsala wine, dry sherry or even a white grape juice with a splash of vinegar works in a pinch.
For a gluten-free version, swap the flour for almond flour or cornstarch.
Don’t skip the step of pounding the chicken—it cooks faster and stays super juicy.
Adding a splash of lemon juice at the end can brighten the sauce beautifully.

How I Like to Serve It

I love pairing Chicken Marsala with buttery mashed potatoes or creamy polenta to soak up every drop of that sauce. For veggies, roasted asparagus or sautéed green beans add a great crisp contrast. This dish is perfect for a weekend dinner or when you want to impress friends without stress.

Notes

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

Closing: This Chicken Marsala is proof that a few simple ingredients, cooked with care, can turn dinner into something truly special every single time.

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