Description
This easy Chicken Marsala features tender pan-seared chicken simmered in a rich mushroom, shallot, and creamy Marsala sauce. A restaurant-quality dinner made in one pan and ready in under an hour.
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
- 3 tablespoons all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces 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 Italian parsley (optional)
Instructions
- Pound chicken breasts to an even ¼-inch thickness. Season both sides with salt and pepper.
- Lightly coat the chicken in flour, shaking off any excess.
- Heat the olive oil and 1 tablespoon butter in a large skillet. Sear the chicken 3–4 minutes per side until golden. Remove and set aside.
- Add another tablespoon of butter to the skillet. Cook mushrooms until browned, about 5–6 minutes.
- Stir in shallots, cooking 1–2 minutes. Add garlic and cook 30 seconds more.
- Pour in the Marsala wine, scraping the browned bits from the pan. Simmer 2–3 minutes.
- Add chicken broth and simmer again. Stir in heavy cream and thyme. Simmer until slightly thickened.
- Return chicken to the skillet, spoon sauce over top, and simmer 4–5 minutes.
- Garnish with parsley and serve.
Notes
- Pound the chicken evenly to ensure tender, consistent cooking.
- Don’t overcrowd the mushrooms—they brown best with space.
- Use dry Marsala wine for the classic flavor.
- For a lighter sauce, reduce or omit the cream.
- Add extra broth if the sauce thickens too much while simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes