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Easy Chicken Marsala

Tender chicken breasts cooked in a rich, slightly sweet Marsala wine sauce with sautéed mushrooms.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt and black pepper to taste
  • 0.5 cup all-purpose flour for dredging
Cooking Base
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
Mushrooms & Aromatics
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 shallot finely chopped, optional
Sauce
  • 0.75 cup Marsala wine
  • 0.75 cup chicken broth
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
Garnish
  • 1 tbsp fresh parsley chopped

Equipment

  • Skillet
  • Mixing bowls
  • Tongs
  • Wooden spoon

Method
 

  1. Pat chicken breasts dry, season with salt and pepper, and dredge in flour.
  2. Heat 2 tbsp olive oil and 2 tbsp butter in a skillet, sear chicken 3–4 minutes per side, remove and set aside.
  3. Sauté mushrooms in skillet until golden, add garlic and shallot, cook 1 minute.
  4. Deglaze skillet with Marsala wine, reduce 3–4 minutes.
  5. Add chicken broth and thyme, return chicken to skillet, simmer 5 minutes.
  6. Remove from heat, swirl in 1 tbsp butter, garnish with parsley, serve.

Notes

Store leftovers in airtight container in fridge up to 3 days. Reheat gently.