Succulent Chicken Marsala
Indulge in the rich, velvety flavors of Succulent Chicken Marsala, a timeless Italian-American favorite that's perfect for weeknight dinners or special occasions. This dish features tender, golden-browned chicken breasts simmered in a luxurious sauce made from dry Marsala wine, earthy cremini mushrooms, and a splash of heavy cream for added decadence. The combination of garlic-infused mushrooms and the savory, slightly sweet Marsala sauce creates an irresistible balance of flavors. Ready in just 40 minutes, it’s a quick yet impressive option for entertaining or cozy family meals. Garnish with fresh parsley and serve alongside pasta, creamy mashed potatoes, or crisp steamed vegetables for an unforgettable dining experience. Perfectly optimized for those searching for "easy chicken Marsala recipe" or "classic chicken Marsala dish," this recipe is your ticket to restaurant-quality results at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 0.75 cups dry Marsala wine
- 0.75 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze it. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 4-5 minutes, allowing the sauce to thicken.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 2-3 minutes to heat the chicken through.
Sprinkle the dish with fresh parsley before serving. Serve hot with your choice of pasta, mashed potatoes, or a side of steamed vegetables.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 141 mg | 11% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2710 mg | 58% | |
*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.
