Skillet Chicken Marsala
Indulge in the rich, savory flavors of Skillet Chicken Marsala, a timeless Italian-American classic that's perfect for weeknight dinners or special occasions. This one-pan recipe features tender, golden-brown chicken breasts simmered in a luscious sauce made from Marsala wine, earthy mushrooms, garlic, and a touch of cream for the ultimate comfort food experience. Ready in just 40 minutes, this dish effortlessly combines simplicity and sophistication, making it an ideal choice for busy cooks looking to impress. Garnished with fresh parsley and served alongside creamy mashed potatoes, pasta, or crusty bread, this Skillet Chicken Marsala is a surefire crowd-pleaser that will elevate your dinner table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms (sliced)
- 2 cloves garlic (minced)
- 0.75 cup Marsala wine
- 0.75 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch.
Season the chicken with salt and black pepper on both sides.
Place the flour on a shallow plate or bowl. Dredge each chicken breast in the flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are golden and their liquid has evaporated.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine.
Bring the sauce to a simmer and return the chicken breasts to the skillet.
Cook for 5 minutes, spooning the sauce over the chicken, until the sauce thickens slightly and the chicken is heated through.
Garnish with chopped parsley and serve warm. Pair with mashed potatoes, pasta, or your favorite side dish.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 26.7 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3012 mg | 64% | |
*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.
