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 |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 19.5 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 141 mg | 11% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2960 mg | 63% | |
*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.
