Description

This Classic Chicken Marsala is a rich, comforting dish that’s ready to impress. Tender chicken breasts are lightly dredged, pan-seared to golden perfection, then simmered in a luscious Marsala wine and mushroom sauce. Ideal for a cozy family dinner or a romantic date night at home, this easy recipe delivers gourmet flavor with simple steps. Whether you’re exploring new dinner ideas or looking for a crowd-pleasing dish for guests, this is the go-to. Pair it with pasta, potatoes, or bread to soak up every drop of that incredible sauce. A perfect choice for weeknight meals, special occasions, or anytime you crave a hearty, delicious classic.

Ingredients

4 boneless, skinless chicken breasts (pounded evenly)

Salt and freshly ground black pepper

1/2 cup all-purpose flour

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

1/4 cup heavy cream (optional)

Fresh parsley, chopped (for garnish)

Instructions

Pat chicken dry and season both sides with salt and pepper.
Dredge chicken in flour and shake off excess.
Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.
Sear chicken on both sides until golden brown (about 4 minutes per side), then set aside.
Add remaining oil and butter to the pan; sauté mushrooms until browned.
Stir in garlic and thyme, cooking until fragrant.
Deglaze the pan with Marsala wine, scraping the bottom.
Add chicken broth and simmer until slightly reduced.
(Optional) Stir in heavy cream for a silkier sauce.
Return chicken to the pan and simmer 5-7 minutes until cooked through.
Garnish with parsley and serve warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner