Marsala Chicken
Elevate your dinner table with this rich and comforting Marsala Chicken recipe, a timeless Italian-American favorite that's perfect for weeknights or special occasions. Tender, golden-seared chicken breasts are nestled in a luxurious sauce made with earthy cremini mushrooms, fragrant garlic, and the sweetly robust notes of dry Marsala wine, balanced with a touch of chicken broth and heavy cream for velvety smoothness. Ready in just 45 minutes, this one-pan dish is as easy to make as it is elegant to serve. Garnished with fresh parsley, it's ideal paired with pasta, creamy mashed potatoes, or crusty bread to mop up every last drop of the luscious sauce. Whether you're hosting or indulging solo, this Marsala Chicken recipe brings restaurant-level flavor straight to your kitchen!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 pieces garlic cloves
- 0.75 cups dry Marsala wine
- 0.75 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides of each breast with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Spread the flour on a plate. Dredge each chicken breast in the flour, shaking off any excess. Set aside.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the cremini mushrooms and sauté for about 5-6 minutes until they release their liquid and turn golden brown.
Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant.
Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and return the chicken breasts to the skillet.
Lower the heat to medium-low and simmer the chicken in the sauce for 10 minutes, occasionally spooning the sauce over the chicken.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Serve hot over pasta, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.4 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1523 mg | 32% | |
*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.
