Chicken Marsala with Mushrooms is a classic Italian-American dish featuring tender chicken breasts, a rich Marsala wine sauce, and earthy mushrooms. This elegant yet approachable recipe is perfect for family dinners, date nights, or even entertaining guests.
Why You’ll Love This Recipe
- Sophisticated flavors: The Marsala wine sauce is both savory and slightly sweet, with deep flavors that feel indulgent.
- Easy to prepare: Despite its fancy appearance, this dish is surprisingly simple to make.
- Customizable: Adjust the mushrooms or add other ingredients like garlic for a personal touch.
- One-pan wonder: Fewer dishes mean less cleanup after your delicious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts, pounded to an even thickness
- All-purpose flour
- Salt and pepper
- Olive oil
- Butter
- Mushrooms (cremini or white button), sliced
- Shallots or onions, finely diced
- Marsala wine (dry or sweet, based on preference)
- Chicken broth
- Fresh parsley, chopped (for garnish)
Directions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge in flour, shaking off any excess.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Sear the chicken until golden brown on both sides. Remove and set aside.
- Sauté the Mushrooms: In the same skillet, add mushrooms and cook until browned. Stir in shallots or onions and cook until softened.
- Make the Sauce: Pour in the Marsala wine, scraping up browned bits from the pan. Add chicken broth and simmer until the sauce reduces slightly.
- Combine: Return the chicken to the skillet, spooning the sauce and mushrooms over it. Simmer until the chicken is fully cooked and flavors meld together.
- Serve: Garnish with fresh parsley and serve hot.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Add garlic: Sauté minced garlic with the mushrooms for extra flavor.
- Make it creamy: Stir in a splash of heavy cream for a velvety sauce.
- Vegetable boost: Add spinach or asparagus for a fresh twist.
- Gluten-free: Use gluten-free flour for dredging the chicken.
- Herbed Marsala: Include rosemary or thyme for added aroma.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of broth or water to keep the sauce smooth. Alternatively, microwave in short intervals until hot.
- Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
FAQs
1. What is Marsala wine, and where can I find it?
Marsala wine is a fortified wine from Italy, available in both dry and sweet varieties. You can find it in most liquor stores or the cooking section of grocery stores.
2. Can I use a substitute for Marsala wine?
Yes, dry sherry, Madeira wine, or a mix of white grape juice and brandy are good substitutes.
3. Do I need to pound the chicken?
Yes, pounding ensures even cooking and a tender texture.
4. What mushrooms work best for this recipe?
Cremini (baby Bella) or white button mushrooms are ideal, but shiitake mushrooms also work well.
5. Is this recipe suitable for meal prep?
Absolutely! Prepare the dish and store it in portions for easy reheating during the week.
6. Can I make this dairy-free?
Substitute the butter with a plant-based alternative or additional olive oil.
7. Should I use sweet or dry Marsala wine?
Both work well; dry Marsala creates a savory flavor, while sweet Marsala adds a touch of richness.
8. Can I make this recipe without alcohol?
For an alcohol-free version, use chicken broth with a splash of balsamic vinegar for a similar depth of flavor.
9. What sides pair best with Chicken Marsala?
Mashed potatoes, pasta, or steamed green beans are excellent complements.
10. Can I make this recipe ahead of time?
Yes, prepare the chicken and sauce, then store separately. Reheat and combine before serving.
Conclusion
Chicken Marsala with Mushrooms is a flavorful, comforting dish that transforms simple ingredients into a restaurant-quality meal. Its rich sauce, tender chicken, and hearty mushrooms create a winning combination that’s sure to impress. Whether it’s for a special occasion or a cozy dinner at home, this recipe is a timeless favorite!
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Chicken Marsala with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets smothered in a rich, velvety sauce made with Marsala wine, earthy mushrooms, and savory aromatics. This easy yet elegant recipe is perfect for family dinners or entertaining guests. Serve it with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Ingredients
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for a creamier sauce)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken:
- In a shallow dish, mix flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
- Cook the mushrooms:
- Lower the heat to medium. Melt the butter in the same skillet.
- Add the mushrooms and sauté for 4–5 minutes until they release their moisture and become golden. Stir in the garlic and cook for another 1 minute until fragrant.
- Make the sauce:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan.
- Simmer for 2–3 minutes to reduce slightly. Add the chicken broth and thyme, stirring to combine.
- If using heavy cream, stir it in at this stage for a richer sauce. Simmer for another 2–3 minutes.
- Combine and serve:
- Return the chicken to the skillet, spooning the sauce and mushrooms over the top.
- Simmer for 2–3 minutes until the chicken is warmed through and coated in the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- Use sweet Marsala wine if you prefer a slightly sweeter sauce.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
- Serve with pasta, rice, or crusty bread to complete the meal.