Description
This Best Chicken Marsala recipe features tender, pan-seared chicken breasts simmered in a rich, flavorful sauce made with Marsala wine, mushrooms, garlic, and fresh herbs. The dish is finished with a creamy touch and is perfect served over creamy polenta, mashed potatoes, mashed cauliflower, or roasted spaghetti squash for a comforting Italian-inspired meal.
Ingredients
Scale
For the Chicken
- 1/4 cup flour (or substitute gluten-free flour)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 pounds chicken breasts, boneless & skinless
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more as needed
For the Sauce
- 1 lb mushrooms (cremini, portobello, shiitake, button), sliced
- 1 large shallot, finely diced (or substitute 1/2 a red onion)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano or thyme (or both)
- Salt and pepper to taste
- 1 cup chicken broth
- 3/4 cup dry Marsala wine
- 1/2 cup heavy cream (or half and half)
- Flat-leaf parsley for garnishing
Instructions
- Prepare the Coating: Mix the flour, salt, and pepper in a bowl or large zip lock bag to coat the chicken evenly. This will create a light crust when searing.
- Prep the Chicken: Cut the chicken breasts in half widthwise so each piece is no thicker than 1/2 inch. Alternatively, pound the chicken down to under 1/2 inch thick before cutting to ensure even cooking and tenderness.
- Sear the Chicken: Heat olive oil and butter in an extra-large skillet (cast iron is ideal) over medium-high heat. Dredge each chicken piece in the flour mixture, shaking off excess. Place them carefully in the hot skillet and sear each side for about 3 minutes, until golden brown but not fully cooked. Remove and set aside.
- Sauté Vegetables: Lower heat to medium, add an additional tablespoon of olive oil and butter to the pan. Add sliced mushrooms and sauté for 5-6 minutes until they release their juices and begin to brown. Stir in diced shallots, minced garlic, chopped oregano and/or thyme, seasoning with a generous pinch of salt and pepper. Continue sautéing until the mushrooms are nicely browned.
- Deglaze and Simmer Sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream, scraping up any browned bits from the pan bottom. Let the sauce simmer uncovered over medium to medium-low heat for 12-15 minutes until it thickens slightly and the flavors concentrate. The sauce should coat the back of a spoon but remain pourable.
- Adjust Seasoning: Taste the sauce and add more salt and pepper to your liking—about another five-finger pinch each. If desired, add additional cream for richness or more broth for a thinner consistency.
- Finish Cooking Chicken: Nestle the seared chicken pieces back into the Marsala sauce, cover partially, and simmer for another 5 minutes or until the chicken is cooked through and tender.
- Serve: Garnish with freshly chopped flat-leaf parsley. Serve the Chicken Marsala hot over creamy polenta, mashed potatoes, mashed cauliflower, or roasted spaghetti squash for a delicious and elegant meal.
Notes
- Using a mix of mushroom varieties adds depth of flavor and texture.
- For gluten-free, substitute regular flour with gluten-free flour for the coating.
- Do not overcook the chicken during searing; it will finish cooking in the sauce.
- If Marsala wine is unavailable, dry sherry can be a substitute, though the flavor will differ.
- The sauce can be adjusted for thickness by altering the amount of broth and cream added.
- Chicken thighs can be used instead of breasts but may require longer cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
