Chicken Marsala
This Chicken Marsala is a perfect blend of tender chicken, earthy mushrooms, and a luscious Marsala wine sauce. As an easy Chicken Marsala recipe, it delivers rich, comforting flavors while remaining nutritious and quick to prepare.
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the pounded chicken, seal the bag, and shake to coat evenly. Set aside.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter melts and bubbles, place the chicken in the skillet. Cook for 5-6 minutes, turning once, until golden brown and barely cooked through. Transfer to a plate.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the pan. Add mushrooms and cook for 3-4 minutes, stirring frequently, until browned.
- Stir in shallots and garlic with ¼ teaspoon of salt. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Use a wooden spoon to scrape any browned bits off the skillet bottom. Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes until the sauce reduces by half.
- Return the chicken to the skillet, along with any juices on the plate. Reduce the heat to low and simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Sprinkle with fresh parsley if desired, and serve warm. Pair with sautéed greens or cauliflower rice for a lighter meal.