Easy Skillet Chicken Marsala
Transform dinner into an elegant affair with this Easy Skillet Chicken Marsala, a classic Italian-American dish made refreshingly simple. Tender chicken breasts are dredged in a perfectly seasoned flour mixture and pan-seared to golden perfection before being nestled in a rich, velvety sauce made with cremini mushrooms, dry Marsala wine, chicken broth, and a splash of heavy cream. This one-skillet wonder comes together in just 40 minutes, making it ideal for busy weeknights or an impressive date-night dinner. Serve it with pasta, creamy mashed potatoes, or crusty bread to savor every last drop of the flavorful sauce. Perfect for home cooks looking for a quick, restaurant-quality meal!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece shallot, finely chopped
- 2 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 0.75 cups dry Marsala wine
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to about 1/2-inch thickness for even cooking.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add two chicken breasts at a time and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a plate and repeat with the remaining chicken, adding more olive oil and butter if needed.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the chopped shallot and cook for about 2 minutes, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Add the cremini mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
Pour in the dry Marsala wine and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, bringing the sauce to a simmer. Allow the sauce to cook for 3-4 minutes, thickening slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to warm through.
Garnish with fresh parsley (optional) and serve immediately. Enjoy your Easy Skillet Chicken Marsala with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 21.7 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1245 mg | 26% | |
*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.
