Golden pan-seared chicken breasts swimming in a rich, velvety Marsala wine sauce, dotted with tender mushrooms and kissed with herbs. That’s the heart of this Classic Chicken Marsala — a restaurant-worthy Italian-American staple you can easily recreate at home. It strikes the perfect harmony between elegant and comforting, making it just as suited for a dinner party as it is for a quiet weeknight meal.
The sauce is what makes this dish sing. Earthy mushrooms soak up the fortified wine and broth, creating layers of depth and flavor that coat the chicken beautifully. Whether you pair it with buttery mashed potatoes, al dente pasta, or a crusty loaf of bread, Chicken Marsala delivers flavor in every bite.
Ingredients for this Classic Chicken Marsala Recipe
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- 1/4 cup heavy cream (optional for a creamier sauce)
- Fresh chopped parsley, for garnish
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. Dredge each piece in flour, shaking off the excess. This gives the chicken a light crust that will help thicken the sauce later.
Step 2: Sear the Chicken
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the chicken and sear until golden brown on each side, about 4 minutes per side. Transfer the cooked chicken to a plate and cover loosely with foil.
Step 3: Sauté the Mushrooms
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Toss in the sliced mushrooms and cook until they’re browned and have released their moisture, about 6-8 minutes. Stir in the minced garlic and thyme and cook for another minute until fragrant.
Step 4: Deglaze and Simmer
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, then add the chicken broth. Allow the sauce to reduce slightly, about 5 minutes. If using, stir in the heavy cream for a richer, silkier sauce.
Step 5: Finish the Dish
Return the chicken to the skillet, nestling it into the sauce. Let it simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened to your liking. Taste and adjust seasoning if needed.
Step 6: Serve
Garnish with freshly chopped parsley and serve hot over pasta, mashed potatoes, or crusty bread to soak up the luscious sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and tend to be more forgiving when cooking.
What if I can’t find Marsala wine?
Dry sherry or Madeira are good substitutes, but the unique flavor of Marsala is what gives the dish its signature taste.
Is heavy cream necessary?
Not at all. The classic version doesn’t use it, but adding cream creates a luscious texture that many enjoy.
Can I make this dish ahead of time?
Absolutely. It reheats well, so you can make it a day in advance. Just store the chicken and sauce separately for best results.
What should I serve with Chicken Marsala?
Mashed potatoes, pasta, polenta, or even steamed rice all make excellent companions for soaking up the sauce.
How do I thicken the sauce more?
If the sauce feels too thin, let it simmer uncovered a few extra minutes or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
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