Name: Classic Chicken Marsala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick; 3 tablespoons all-purpose flour; ¾ teaspoon salt, plus more to taste; ¼ teaspoon freshly ground black pepper; 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; 1 (8-ounce) package pre-sliced bella or button mushrooms; 3 tablespoons finely chopped shallots (from 1 medium shallot); 2 cloves garlic, minced; ⅔ cup chicken broth; ⅔ cup dry Marsala wine; ⅔ cup heavy cream; 2 teaspoons chopped fresh thyme; 2 tablespoons chopped fresh Italian parsley (optional)

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Introduction

Classic Chicken Marsala is a rich and comforting Italian-American dish featuring tender chicken breasts cooked in a savory mushroom and Marsala wine sauce. This recipe balances creamy, earthy flavors perfect for a special dinner or a cozy weeknight meal.

This dish shows three pieces of cooked chicken breast on a white plate, covered with a creamy brown mushroom sauce. The chicken is golden brown with a slightly crispy texture. On top and around the chicken are sliced mushrooms, cooked to a soft dark brown color. The sauce looks smooth and thick, pooling a little on the plate. Small green herb pieces, likely parsley, are sprinkled over everything, adding a fresh touch. There is a silver fork resting behind the chicken. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
3 tablespoons all-purpose flour
¾ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-ounce) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots (from 1 medium shallot)
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley (for garnish, optional)

Instructions

Step 1: In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag, and shake to coat evenly.
Step 2: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Shake off excess flour and add chicken to the pan. Cook for 5 to 6 minutes, turning once, until golden and just cooked through. Transfer chicken to a plate and set aside.
Step 3: Melt remaining 1 tablespoon butter in the same pan. Add mushrooms and cook for 3 to 4 minutes, stirring often.
Step 4: Stir in shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes until fragrant.
Step 5: Pour in chicken broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Scrape up any brown bits from the pan. Bring to a gentle boil and cook uncovered for 10 to 15 minutes, until the sauce reduces by half and thickens slightly.
Step 6: Return the chicken and juices to the pan. Reduce heat to low and simmer for 2 to 3 minutes, until the sauce thickens slightly more.
Step 7: Garnish with chopped parsley, if using, and serve hot.

Tips & Variations

For a lighter version, substitute half the heavy cream with additional chicken broth.
Try adding a splash of lemon juice to brighten the flavors just before serving.
If fresh thyme isn’t available, 1 teaspoon dried thyme works well.
Use cremini mushrooms for a deeper, earthier taste.
Serve over mashed potatoes, polenta, or egg noodles to soak up the delicious sauce.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from curdling. Avoid microwaving at high power to keep the sauce smooth.

How to Serve

A black cast iron pan holds four golden brown chicken breasts, each topped with several thin, light brown mushroom slices. The pan is filled with more mushroom slices and a light brown sauce with small bits of parsley scattered on top. Fresh green parsley is placed around the edge of the pan for decoration. The pan sits on a white marbled surface with a white cloth that has small black stripes underneath the pan's handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, boneless skinless chicken thighs can be used for a juicier result. Adjust cooking time to ensure they are cooked through.

Is Marsala wine necessary for this recipe?

Marsala wine provides the dish’s characteristic flavor, but if unavailable, dry sherry or a dry white wine are good substitutes.