Easy Chicken Marsala

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5 from 1 vote

An easy recipe for a flavorful chicken meal - Chicken Marsala!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 532kcal

Author: Taylor Ellingson

Ingredients

½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1.5 lb boneless skinless chicken breasts, about 2 large chicken breasts sliced in half horizontally to make four thinner pieces
4 tablespoon butter divided use
1 tablespoon olive oil
8 ounces cremini mushrooms sliced
1 shallot, sliced
3 cloves garlic, minced
¾ cup marsala wine
1 ½ cups chicken broth
¼ cup heavy cream
fresh parsley for topping

Instructions

Prepare the chicken

Slice the chicken breasts in half horizontally or pound them to even thickness. This helps them cook quickly and evenly.
In a shallow bowl, combine the flour, garlic powder, salt, and pepper, stirring to combine.
Dip each chicken breast piece in the flour on each side, shaking to remove excess flour.

Cook the Chicken

In a large skillet, heat 3 tablespoons of butter over medium-high heat.
Once melted, add the chicken breast pieces. Cook for 3-4 minutes on each side, until browned. The pieces do not need to be cooked through. Remove from the skillet and set aside.
Add the remaining tablespoon of butter and the olive oil to the pan over medium-high heat.

Cook the Mushrooms

Add the mushrooms and shallots, season with salt to taste, and cook until they begin to soften and the mushrooms have released their liquid, about 7-8 minutes.
Add the garlic and cook one more minute.
Add the marsala wine and chicken broth, and whisk to combine.

Finish the Chicken

Return the chicken breasts to the pan, tucking them in the sauce. Let the mixture come to a simmer, and cook over medium heat for another 10-12 minutes, until the sauce is thickened and the chicken is cooked through.
Finally, add the heavy cream, stirring it to combine with the rest of the sauce. Cook another minute or two to let the sauce thicken a little more.
Serve the chicken topped with the mushroom marsala sauce, topped with fresh chopped parsley. Enjoy!

Notes

Let the mushrooms really brown - Give the mushrooms time to cook without stirring too often. That deep golden color means more flavor in your sauce.

Don’t overcook the chicken - Once the chicken breasts reach 165°F, they’re done. I always use a meat thermometer when cooking chicken. Overcooking can make them tough and dry.

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