Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce.
This comforting recipe is not only quick and easy to prepare but also healthy, making it perfect for busy weeknight dinners or impressing guests on special occasions. With its balance of flavors and delightful aroma, Chicken Marsala is sure to become a favorite in your household. Serve it with a side of pasta or a fresh salad for a complete meal that satisfies both the stomach and the soul.
Serving and Pairing Suggestions
Serve Chicken Marsala hot, garnished with fresh parsley for a touch of color.
Pair it with classic sides like Zucchini Noodles with Pesto, Wild Rice Pilaf, or a crisp Spinach and Pomegranate Salad for a refreshing contrast. A glass of Vanilla Pear Rum Cocktail or a light-bodied red wine complements the dish beautifully.
If you’re looking for something new, consider making a Classic Caesar Salad as a side—it’s a perfect balance to the richness of the chicken and sauce.
Tips and Notes
- For juicier chicken, consider marinating the breasts in a bit of Italian dressing before cooking.
- Mushrooms add depth, so use a mix of cremini and button varieties for extra flavor.
- For a thicker sauce, let it simmer longer to reduce the liquid further.
- Serve over pasta or with crusty bread to soak up the delicious sauce.
- Use a good quality Marsala wine for the best flavor. Avoid cooking wines as they contain added salt.
Chicken Marsala
Equipment
- 1 Skillet
Ingredients
- 4 chicken breasts about 1 pound, boneless, skinless
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
- Add the remaining butter to the skillet. Stir in the mushrooms and cook until they release their juices and start to brown.
- Deglaze the skillet with Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the chicken breasts to the skillet. Simmer gently until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Sprinkle with chopped parsley before serving.
- Serve the Chicken Marsala hot over cooked pasta or with your favorite side dishes.