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Chicken Marsala with Mushrooms

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Chicken Marsala with Mushrooms is a classic Italian-American dish featuring tender chicken cutlets and sautéed mushrooms in a rich Marsala wine sauce. This easy recipe delivers restaurant-quality flavor in under 40 minutes, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (for dredging; substitute gluten-free flour if needed)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup Marsala wine (sweet or dry)
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)
  • 1 tablespoon heavy cream (optional, for creamier sauce)
  • 1/2 cup grated parmesan cheese (optional, for extra umami)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thickness.
  2. Pat chicken dry with paper towels and season both sides with salt and pepper.
  3. Dredge each chicken breast lightly in flour, shaking off excess, and set aside.
  4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  5. Add chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
  6. Add remaining olive oil and butter to the skillet. Add sliced mushrooms and cook for about 5 minutes until soft and browned.
  7. Add minced garlic and thyme, stirring for 30 seconds until fragrant.
  8. Pour in Marsala wine and scrape up browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
  9. Add chicken broth and stir well. Optional: Stir in heavy cream or parmesan cheese.
  10. Simmer sauce for 5-6 minutes until slightly thickened and glossy.
  11. Return chicken and any juices to the skillet. Spoon sauce and mushrooms over chicken and simmer for 2-3 minutes to meld flavors.
  12. Taste and adjust seasoning as needed. Sprinkle with parsley and serve hot.

Notes

For gluten-free, use almond or rice flour for dredging. For dairy-free, substitute butter with olive oil and omit cream/parmesan. Pound chicken evenly for best texture. Don’t overcrowd the pan; brown chicken in batches. Let mushrooms caramelize for deeper flavor. Taste and adjust seasoning, especially with different Marsala wines. Sauce can be thickened by simmering longer or thinned with extra broth. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: chicken marsala, mushrooms, wine sauce, Italian, easy dinner, comfort food, gluten-free option, dairy-free option, skillet chicken, weeknight meal

Find it online: https://bitematrix.com/chicken-marsala-with-mushrooms-easy-recipe-for-perfect-wine-sauce/