Pan Roasted Chicken Breasts with Marsala
Indulge in the rich and comforting flavors of Pan Roasted Chicken Breasts with Marsala, a restaurant-worthy dish that's surprisingly simple to make at home. Perfectly seared chicken breasts are simmered in a luscious, velvety Marsala wine sauce infused with garlic, shallots, and a touch of heavy cream for extra decadence. This recipe balances savory and subtly sweet notes, enhanced by the optional garnish of fresh thyme for an aromatic finish. With a fast prep time of just 15 minutes and a cook time of 25 minutes, it’s an elegant yet approachable meal, ideal for dinner parties or a special family dinner. Serve this versatile main dish with creamy mashed potatoes, fluffy rice, or crisp steamed vegetables to soak up every drop of the flavorful sauce. Whether it's a weeknight treat or an impressive centerpiece for entertaining, this Marsala chicken recipe is a guaranteed crowd-pleaser.
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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 olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots (minced)
- 2 pieces garlic cloves (minced)
- 0.75 cup dry Marsala wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Lightly dredge the chicken breasts in flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and loosen any browned bits. Simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and heavy cream to the skillet, stirring to combine.
Return the chicken breasts to the skillet, spooning some sauce over the top. Cover the skillet and let the chicken cook for 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Sprinkle with fresh thyme sprigs for garnish (optional) and serve hot with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.5 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2109 mg | 45% | |
*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.
