Lemon Marsala Chicken Breasts
Infuse your weeknight dinners with elegance and flavor with this Lemon Marsala Chicken Breasts recipe, a quick and easy dish that feels restaurant-worthy! Tender, golden-brown chicken breasts are lightly dredged in a seasoned flour mixture, then simmered in a rich and aromatic sauce made with dry Marsala wine, chicken broth, fresh lemon juice, and zesty lemon zest. The savory flavors are perfectly balanced with optional capers for a tangy pop and finished with a silky touch of butter. This one-pan dish is ready in just 40 minutes and garnished with vibrant parsley for a fresh finish. Perfectly paired with creamy mashed potatoes, fluffy rice, or crisp sautéed vegetables, this citrusy and savory chicken recipe is a delightful choice for any occasion.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.75 cups dry Marsala wine
- 0.5 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers, rinsed and drained (optional)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch.
In a shallow dish, mix the flour, salt, and black pepper.
Dredge each chicken breast in the seasoned flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat until the butter melts and starts to bubble.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly.
Stir in the lemon juice, lemon zest, and capers (if using).
Add the remaining tablespoon of butter to the skillet and stir to incorporate, creating a silky sauce.
Return the chicken breasts to the skillet and spoon the sauce over them. Let simmer for 2-3 minutes to heat the chicken through.
Garnish with fresh parsley and serve immediately. This dish pairs beautifully with mashed potatoes, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.7 g | ||
| Protein | 225.0 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2285 mg | 49% | |
*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.
