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A plate of classic Chicken Marsala with mushrooms and a rich sauce.

Best way to grow: Chicken Marsala in 5 Steps

This chicken marsala recipe is a delicious and easy-to-make dish that delivers rich, savory flavors in just five simple steps. Perfect for a weeknight meal or a special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped

Equipment

  • Meat mallet
  • Large skillet
  • Tongs
  • Measuring cups/spoons

Method
 

Preparation
  1. Pound the chicken breasts to an even thickness and season them with salt and pepper.
  2. Dredge the seasoned chicken breasts in flour, ensuring they are evenly coated.
Cooking the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sautéing Mushrooms
  1. In the same skillet, add the sliced mushrooms and sauté for 5-7 minutes until they are tender and have released their moisture. Remove the mushrooms and set aside with the chicken.
Marsala Sauce
  1. Pour Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add the chicken broth and bring to a simmer, reducing slightly for 2-3 minutes. Stir in the butter until melted and the sauce slightly thickens.
Finishing the Dish
  1. Return the cooked chicken and mushrooms to the skillet, coating them in the Marsala sauce. Garnish with fresh parsley before serving warm.

Notes

For extra flavor, use good quality Marsala wine. If you don't have a meat mallet, a rolling pin or the bottom of a heavy pan can work to pound the chicken.