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Easy Chicken Marsala Recipe

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★★★★★

5 from 56 reviews

This Easy Chicken Marsala recipe features tender chicken breasts cooked in a savory sauce made with Marsala wine, mushrooms, garlic, and cream. Perfectly seared chicken is smothered in a rich, flavorful sauce that’s simple to prepare, making it a fantastic weeknight dinner option that tastes like a restaurant favorite.

Ingredients

Scale

Chicken

  • 2 large chicken breasts (cut in half horizontally to form 4 pieces)
  • ¼ cup all purpose flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 3 tbsp butter (divided)

Sauce

  • 8 oz cremini mushrooms (sliced)
  • ¼ cup diced onion
  • 2 tsp minced garlic
  • ⅔ cup dry Marsala Wine
  • ¾ cup chicken broth
  • ⅔ cup heavy cream
  • 2 tbsp parsley (chopped)

Instructions

  1. Prepare the Chicken: Place the halved chicken breasts between a sheet of parchment paper or plastic wrap on a cutting board. Pound them with a heavy rolling pin or meat mallet until they are evenly thin to ensure quick, even cooking.
  2. Coat the Chicken: In a zip-close bag, combine the flour, ½ teaspoon salt, garlic powder, and pepper. Add each chicken piece to the bag one at a time, shaking to coat thoroughly. Remove and shake off excess flour. Discard any leftover flour mixture.
  3. Sear the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot, add the chicken breasts and sear for 3 to 5 minutes per side until golden brown and cooked through. Depending on skillet size, cook in batches to avoid overcrowding. Remove chicken and keep warm.
  4. Cook the Vegetables: Using the same skillet, add the remaining 2 tablespoons butter over medium heat. Add the sliced mushrooms and cook until browned, about 3 minutes. Then add diced onions and minced garlic. Season with additional salt to taste and cook until onions are tender, another 3 minutes.
  5. Make the Marsala Sauce: Pour in the dry Marsala wine and scrape the bottom of the pan to release any browned bits. Add the chicken broth and heavy cream, stirring to combine. Reduce heat to a simmer and let the sauce reduce and thicken slightly, about 7 minutes.
  6. Finish and Serve: Return the seared chicken breasts and any accumulated juices to the skillet with the sauce. Warm through on low heat. Sprinkle with freshly chopped parsley before serving. Enjoy immediately for best flavor.

Notes

  • To get evenly cooked chicken, pounding the breasts to an even thickness is crucial.
  • If you prefer a thicker sauce, continue simmering until desired consistency is reached.
  • Substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
  • Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend for dredging.

Keywords: Chicken Marsala, Easy Chicken Marsala, Italian Chicken Recipe, Marsala Wine Chicken, Creamy Chicken Recipe, One Pan Chicken Marsala

Find it online: https://www.sanacooks.com/easy-chicken-marsala-recipe/