Easy Marsala Chicken
Experience the perfect blend of comfort and sophistication with this Easy Marsala Chicken recipe, a weeknight dinner that feels like dining out. Tender, lightly breaded chicken breasts are pan-seared to golden perfection and nestled in a velvety sauce made with earthy cremini mushrooms, aromatic garlic, rich Marsala wine, and a touch of cream. This quick and flavor-packed dish is ready in just 35 minutes, making it ideal for busy evenings while still delivering restaurant-quality taste. Garnished with fresh parsley and easily paired with mashed potatoes, pasta, or roasted vegetables, this one-pan wonder promises to elevate your meal with minimal effort. Perfect for those searching for an easy chicken marsala recipe that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces (sliced) Cremini mushrooms
- 2 cloves (minced) Garlic
- 0.75 cup Dry Marsala wine
- 0.5 cup Chicken broth (low sodium)
- 0.25 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are browned and tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the Marsala wine and bring it to a simmer, scraping the bottom of the pan to deglaze. Cook for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet. Simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the cooked chicken to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to warm the chicken through.
Garnish with chopped parsley and serve hot. This dish pairs beautifully with mashed potatoes, pasta, or a side of steamed vegetables.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 19.1 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1401 mg | 30% | |
*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.
