Easy Chicken Marsala
Elevate your weeknight dinner game with this Easy Chicken Marsala recipe that combines tender, pan-seared chicken breasts with a rich and savory mushroom Marsala wine sauce. Ready in just 30 minutes, this restaurant-quality dish is perfect for busy evenings or entertaining guests. The earthy cremini mushrooms and fragrant garlic pair beautifully with the sweet, nutty notes of dry Marsala wine, while a touch of butter adds velvety richness to the sauce. Serve this classic Italian-American dish over pasta, creamy mashed potatoes, or alongside roasted vegetables for a complete and satisfying meal. Perfect for fans of quick, flavorful, and elegant chicken recipes!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini or white mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.75 cups Dry Marsala wine
- 0.75 cups Chicken broth
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Stir in the mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and stir to combine. Simmer for another 3-4 minutes until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over them. Cook for 2 minutes to reheat the chicken and meld the flavors.
Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.0 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
