If you’re craving a dish that’s impressively delicious yet surprisingly easy, you’ve got to try this Chicken Marsala with Mushrooms Recipe. I absolutely love how this recipe balances tender chicken with a luscious mushroom and Marsala wine sauce—it’s become one of my go-to weeknight meals and a crowd-pleaser whenever friends come over. Trust me, once you make it, you’ll see why this classic Italian-American dish has such a devoted following!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these in your pantry already, making dinner prep a breeze.
- Rich, Comforting Flavors: The Marsala wine transforms everyday chicken into a flavorful, restaurant-quality meal.
- Quick to Make: From start to finish, it’s ready in about 30 minutes—perfect for busy evenings.
- Versatile Dish: Great for casual family dinners or special occasions alike.
Ingredients You’ll Need
Every ingredient in this Chicken Marsala with Mushrooms Recipe works together perfectly—simple, fresh, and flavorful. I always recommend grabbing good-quality cremini mushrooms and authentic Marsala wine to really bring the sauce to life.
- Chicken breasts: Cutting them thin helps them cook evenly and stay juicy.
- Salt & pepper: Basic but essential for seasoning just right.
- Garlic powder: Adds subtle depth—don’t skip it!
- Flour: For dredging to give the chicken that beautiful golden crust.
- Olive oil: Use extra virgin if you can; it adds flavor and a perfect sear.
- Butter: Divided use brings richness—one part for cooking chicken, the rest for mushrooms and sauce.
- Cremini mushrooms: Their earthy taste balances out the sweetness of Marsala wine.
- Marsala wine: The star ingredient—choose a dry Marsala for the best savory flavor.
- Chicken broth: Adds body and ensures your sauce isn’t too strong or boozy.
- Mozzarella cheese: Melts beautifully, making the dish extra comforting.
- Scallions: Fresh, vibrant garnish to brighten every bite.
Variations
I love that this Chicken Marsala with Mushrooms Recipe is so adaptable. Whether you’re aiming for a lighter version or want to add some extra veggies, you can easily tailor it to your tastes and dietary needs.
- Vegetarian version: Swap chicken for thick slices of eggplant or portobello mushrooms—I’ve done this and the flavors are just as indulgent.
- Gluten-free option: Use almond or chickpea flour for dredging the chicken instead of regular flour.
- Add fresh herbs: Toss in some thyme or parsley for a fresh pop of flavor that brightens the sauce.
- Cheese swap: Use fontina or provolone instead of mozzarella for a different melty texture and taste.
How to Make Chicken Marsala with Mushrooms Recipe
Step 1: Prep and Season the Chicken
Start by slicing the chicken breasts in half lengthwise so you get four thinner cutlets. This helps them cook quickly and stay tender. I sprinkle each piece generously with salt, pepper, and garlic powder—this little step brings layers of flavor. Then, dredge each cutlet in flour. Trust me, this simple coating gives the chicken a crisp, golden exterior that’s impossible to resist.
Step 2: Sear the Chicken
Heat olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. The trick I learned is waiting until the pan is really hot before adding the chicken—it ensures a beautiful golden crust. Cook each side for 4-5 minutes until browned, then transfer to a plate. Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
Step 3: Cook the Mushrooms
Add the remaining butter to the pan and let it melt. Toss in the sliced cremini mushrooms and sauté, stirring occasionally. This step takes about 5-6 minutes, and the mushrooms should come out caramelized and packed with flavor. I love how sautéed mushrooms soak up all those buttery, garlicky pan flavors.
Step 4: Make the Marsala Sauce
Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Let it bubble for about a minute, which cooks off the alcohol and thickens the sauce just enough to coat the chicken beautifully. Already your kitchen smells amazing, right?
Step 5: Bring it all Together
Return the chicken cutlets to the pan, nestling them into the sauce and mushrooms. Spoon some sauce over the top, then let everything cook together for another minute to meld the flavors. I always concentrate the mozzarella cheese on the chicken itself before sprinkling chopped scallions on top for a fresh, vibrant finish.
Step 6: Bake Until Melty and Golden
Pop the skillet into a 400°F oven for about 7 minutes until the cheese is melted and bubbly. If you want that perfect golden-brown crust on top, I love broiling it for a couple of minutes at the end—just keep a close eye so it doesn’t burn. Then serve immediately and get ready for compliments!
Pro Tips for Making Chicken Marsala with Mushrooms Recipe
- Don’t Skip the Flour Coating: It creates that signature crispy edge that holds up well under the sauce.
- Use an Ovenproof Skillet: It saves you from dirtying extra pans and helps finish the dish perfectly.
- Control Your Heat: Sear chicken on medium-high for color but reduce if things brown too fast; mushrooms like gentle sautéing.
- Watch the Broil Step Closely: Cheese browns quickly—stay nearby to avoid a bitter burnt taste.
How to Serve Chicken Marsala with Mushrooms Recipe
Garnishes
I love adding a handful of freshly chopped scallions right at the end—it brightens the dish better than any dried herb. Sometimes, I also sprinkle a bit of fresh parsley or a squeeze of lemon juice for an added zing that cuts through the richness.
Side Dishes
This Chicken Marsala pairs beautifully with creamy mashed potatoes or buttery mashed cauliflower if you want a lighter option. I also like serving it over cooked pasta or alongside garlic-roasted green beans for a complete meal. Whenever I’m in a rustic mood, crusty bread is a must for soaking up that heavenly sauce.
Creative Ways to Present
For dinner parties, I’ve plated this on wide pasta nests, topped with extra mushrooms and a sprinkle of parmesan. It’s a beautiful, rustic presentation that feels special but doesn’t add any extra fuss. Sometimes I serve it family-style right in the skillet for a cozy, inviting vibe.
Make Ahead and Storage
Storing Leftovers
I keep leftovers airtight in the fridge for up to 3 days. The sauce actually helps keep the chicken moist, so it reheats beautifully—you won’t be dealing with dry chicken here!
Freezing
I’ve frozen this recipe a couple of times. Just make sure it’s completely cooled before freezing in a sealed container. When thawed, the texture stays pretty good, though I prefer fresh if I can help it.
Reheating
To reheat, I gently warm leftover chicken Marsala in a pan over low heat, adding a splash of broth to loosen the sauce if needed. Microwaving is fine in a pinch but careful not to overcook or the chicken can get rubbery.
FAQs
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Can I use chicken thighs instead of breasts in this Chicken Marsala with Mushrooms Recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully—they’re naturally more tender and juicy. Just adjust cooking time slightly since thighs can take a bit longer to cook through than breasts.
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What type of Marsala wine should I buy?
For this recipe, I recommend using dry Marsala wine rather than sweet to keep the sauce savory and balanced. You’ll usually find both on the shelf, so check the label—dry is often labeled “secco” or “secco secco.”
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Can I make this recipe dairy-free?
Yes! To make this Chicken Marsala with Mushrooms Recipe dairy-free, simply substitute butter with a high-quality olive oil or dairy-free margarine and skip the mozzarella cheese topping or use a dairy-free cheese alternative.
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What wine can I serve with Chicken Marsala?
A medium-bodied white wine like Chardonnay pairs wonderfully alongside Chicken Marsala, complementing the richness of the sauce without overpowering the flavors. If you prefer red, a light Pinot Noir works well too.
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Is this recipe suitable for weeknight dinners?
Definitely! One of the best things about this Chicken Marsala with Mushrooms Recipe is how quick it is to prepare, making it perfect for a delicious, hearty weeknight dinner without spending hours in the kitchen.
Final Thoughts
This Chicken Marsala with Mushrooms Recipe is one of those meals that feels special but doesn’t require a culinary degree or tons of fuss. I remember when I first made this, my family was so impressed they asked me to make it every week! It’s comforting, flavorful, and truly satisfying. So next time you want something that’s easy, elegant, and just downright delicious, give this recipe a try—you’ll be so glad you did.
Print
Chicken Marsala with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Lombardy is a classic Italian-American dish featuring tender chicken cutlets sautéed with savory cremini mushrooms in a rich Marsala wine sauce, topped with melted mozzarella and scallions. This recipe offers a delightful balance of flavors and textures, perfect for an elegant yet simple dinner.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- Flour, for dredging
Cooking Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 7 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/4 cup chicken broth
Toppings
- 1 cup shredded mozzarella cheese
- 2 scallions, chopped
Instructions
- Prepare the Chicken: Preheat the oven to 400°F. Slice the chicken breasts lengthwise to create four thin cutlets. Season all sides of the chicken with salt, pepper, and garlic powder. Dredge each piece in flour, shaking off the excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in an oven-proof skillet over medium-high heat. Once hot, add the chicken cutlets and cook 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet. After it melts, add the sliced cremini mushrooms. Cook them, stirring occasionally, until they are nicely browned and fragrant, about 5-6 minutes.
- Deglaze the Pan: Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Allow the mixture to bubble and reduce slightly for about one minute, scraping the bottom of the skillet to release any browned bits.
- Return Chicken to the Pan: Place the chicken cutlets back into the skillet. Spoon some of the mushroom and Marsala sauce over each piece. Let them cook together for approximately one more minute to meld flavors.
- Add Cheese and Scallions: Remove the skillet from the heat. Generously sprinkle shredded mozzarella over the chicken, focusing on covering each piece well. Then, scatter chopped scallions on top of the cheese.
- Bake Until Melted: Transfer the skillet to the preheated oven and bake for 7 minutes to melt the cheese. For a browned and bubbly topping, optionally broil the dish for an additional few minutes. Serve immediately for best flavor.
Notes
- Using an oven-proof skillet is essential to transfer directly from stovetop to oven.
- For a deeper mushroom flavor, cremini mushrooms are recommended, but button mushrooms can be substituted.
- If Marsala wine is not available, a dry white wine or fortified wine can be used as a substitute.
- To reduce fat, you can use less butter or substitute with a lighter oil, though it may affect flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with sauce and toppings)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
