Name: Most Delicious Chicken Marsala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; ½ cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 tablespoons unsalted butter; 8 oz cremini or white mushrooms, sliced; 3 cloves garlic, minced; ¾ cup dry Marsala wine; ¾ cup low-sodium chicken broth; ⅓ cup heavy cream; 2 tablespoons chopped fresh parsley (plus more for garnish)

Hey y'all! If you're on the hunt for the most delicious Chicken Marsala recipe, you've come to the right place. This creamy, savory Italian-American classic is bursting with flavor, pairing juicy sautéed Chicken breasts with a decadent mushroom Marsala wine sauce. It’s perfect for both cozy family nights or impressing guests at a dinner party. Grab your skillet, and let's get cooking!

Why You'll Love This

Fast and Easy: Ready in just 35 minutes—weeknight dinner made special!
Restaurant-Quality Sauce: Creamy, glossy Marsala sauce you’ll want to lick off your plate!
One-Pan Dish: Minimal cleanup with maximum flavor.
Customizable: Adaptable to gluten-free or low-carb diets.
Crowd Pleaser: Universally loved by adults and kids alike!

Ingredients

4 boneless, skinless Chicken breasts
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
¾ cup dry Marsala wine
¾ cup low-sodium chicken broth
⅓ cup heavy cream
2 tablespoons chopped fresh parsley (plus more for garnish)

Directions

1. Prep and Pound the Chicken

Place the chicken breasts between two pieces of plastic wrap and pound to an even ½-inch thickness for even cooking.

2. Season and Dredge

In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

3. Brown the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover loosely with foil.

4. Sauté the Mushrooms

Add butter to the same skillet, then add sliced mushrooms. Sauté for 5 minutes, stirring occasionally, until mushrooms are browned and tender.

5. Add Garlic and Deglaze

Add minced garlic and sauté for 30 seconds until fragrant. Pour in the Marsala wine, scraping up brown bits from the skillet's bottom. Simmer for 2-3 minutes to reduce slightly.

6. Create the Sauce

Add chicken broth and heavy cream, stirring well. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens.

7. Return Chicken and Finish

Return the chicken breasts (with any juices) to the skillet. Spoon sauce over the top and simmer gently for 3-4 minutes, until heated through. Sprinkle with chopped parsley before serving.

Notes

Use dry Marsala wine for the best flavor; sweet Marsala can make the sauce overly sweet.
Pounding the chicken ensures quicker, even cooking and juicy results.
If the sauce becomes too thick, add a splash of chicken broth to loosen it.

Variations

Gluten-Free: Substitute flour with gluten-free all-purpose flour mix.
Marsala Chicken Thighs: Use boneless, skinless thighs for a richer flavor.
Dairy-Free: Omit cream and use full-fat coconut milk instead.

Required Equipment

Large skillet (12-inch recommended)
Meat mallet (for pounding chicken)
Plastic wrap or parchment paper
Shallow bowl
Measuring cups and spoons

Storage Instructions

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave until just heated through. The sauce may thicken when refrigerated—add a splash of chicken broth to loosen as needed. Freezing is not recommended as the creamy sauce can separate.

Pairings & Serving Recommendations

Serve over hot buttered noodles, mashed potatoes, or creamy polenta.
Pair with steamed green beans, roasted asparagus, or a crisp green salad.
Enjoy with crusty bread to soak up that delicious sauce!

Pro Tips

Let the Marsala wine simmer for a couple of minutes to cook off the alcohol and deepen the flavor.
Don’t overcrowd the pan when browning chicken—work in batches if needed for the best sear.
Always rest the chicken briefly before serving to keep it extra juicy.

FAQ

Can I substitute another wine for Marsala?

You can use dry sherry or a dry white wine, but Marsala's unique flavor is key for authenticity.

Is heavy cream necessary?

It's recommended for richness, but you can use half-and-half or omit it for a lighter sauce.

Can I make Chicken Marsala ahead?

Yes, prepare up to step 6 and refrigerate. When ready to serve, reheat gently and finish as directed.