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Classic Chicken Marsala

A cozy and comforting dish featuring chicken breasts cooked in a silky creamy mushroom sauce, perfect for weeknight dinners or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 4 pieces boneless, skinless chicken breasts (about 1½ lbs), pounded to even thickness Alternatively, you can use cutlets.
  • to taste Salt and freshly ground black pepper
  • ½ cup all-purpose flour, for dredging
Cooking Ingredients
  • 3 tablespoons olive oil Divided into two portions.
  • 3 tablespoons unsalted butter Divided into two portions.
  • 8 oz cremini or white mushrooms, sliced
  • 1 small shallot, finely chopped (or ½ small onion)
  • 2 cloves garlic, minced
  • ¾ cup Marsala wine Sweet or dry, depending on preference.
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream (or half-and-half for a lighter finish)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 teaspoon Dijon mustard (optional) For a subtle tang.

Method
 

Preparation
  1. Pat each chicken breast dry and season both sides with salt and pepper.
  2. Place flour on a shallow plate and dredge each breast lightly, shaking off excess.
Cooking the Chicken
  1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  2. Add the chicken and sear until golden, about 3–4 minutes per side. Transfer to a plate and tent with foil.
Sautéing the Mushrooms
  1. Reduce heat to medium and add remaining 1 tablespoon butter and 1 tablespoon olive oil if the pan looks dry.
  2. Add sliced mushrooms and a pinch of salt. Cook until they release their moisture and begin to brown, about 5–7 minutes.
  3. Add shallot and garlic; cook for 30–60 seconds until fragrant.
Building the Sauce
  1. Pour in the Marsala wine to deglaze the pan, scrapping up browned bits with a spoon. Let it simmer for 1–2 minutes.
  2. Add chicken broth and thyme. Bring to a gentle simmer and let reduce slightly for 3–5 minutes.
Making it Creamy
  1. Stir in the heavy cream and Dijon (if using). Adjust salt/pepper to taste.
Finishing
  1. Return chicken to the pan, nestling it into the sauce. Spoon sauce and mushrooms over the breasts and simmer gently until the chicken reaches an internal temperature of 165°F, about 5 minutes.
  2. Garnish with chopped parsley and serve hot.

Notes

For a lighter version, omit the cream and finish with a knob of butter. Serve sauce on the side for picky eaters.