Chicken Marsala with Mushrooms (A Delicious & Easy )

Why You’ll Love This Recipe

This Chicken Marsala with Mushrooms is the ultimate comfort food—succulent chicken breasts are lightly coated in flour and pan-seared until golden brown, then simmered in a flavorful Marsala wine sauce with sautéed mushrooms and shallots. The optional splash of heavy cream adds extra richness, making the sauce velvety and irresistible. The dish is quick to prepare, making it perfect for busy weeknights, and it’s sure to impress your family or guests. It’s a perfect balance of savory, sweet, and earthy flavors, and it pairs wonderfully with mashed potatoes, pasta, or a fresh salad.

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1/2 cup all-purpose flour (for dredging)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter, divided (2 tablespoons for cooking chicken, 2 tablespoons for the sauce)
• 1 pound cremini or button mushrooms, sliced
• 2 medium shallots, finely minced
• 4 cloves garlic, minced
• 1 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional, for extra richness)
• 2 tablespoons fresh parsley, chopped, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, ensuring both sides are lightly coated. Shake off any excess flour.
2. Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts. Cook for about 4-5 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for about 5-6 minutes until they begin to soften and release their moisture. Add the minced shallots and garlic, cooking for another 2 minutes until fragrant.
4. Deglaze with Marsala Wine: Pour in the Marsala wine, scraping the bottom of the pan to release any flavorful bits stuck to the skillet. Bring the wine to a simmer and cook for about 3-4 minutes, allowing it to reduce slightly.
5. Add Chicken Broth and Cream: Stir in the chicken broth and bring the sauce to a simmer. If you’re using heavy cream, add it now and cook for an additional 2-3 minutes until the sauce thickens slightly.
6. Return the Chicken: Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Simmer for another 5 minutes to let the flavors meld and the chicken soak in the sauce.
7. Garnish and Serve: Sprinkle fresh parsley over the chicken and serve immediately. Enjoy with mashed potatoes, pasta, or a side salad.

Servings and Timing

• Servings: 4
• Total Time: 30 minutes

Variations

• Add Veggies: Feel free to add other vegetables like spinach or peas for extra color and flavor.
• Make it Lighter: Skip the heavy cream to keep the sauce lighter, though it will be less rich. You can also substitute it with a splash of milk or use a dairy-free cream alternative.
• Different Mushrooms: While cremini or button mushrooms work best for this dish, you can experiment with other varieties like shiitake or portobello for a different flavor profile.
• Herbs: For a twist, you can add fresh thyme or rosemary to the sauce for added depth.

Storage/Reheating

• Storage: Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the chicken and sauce in a skillet over low heat until heated through. You can also microwave the dish, though reheating on the stove will help maintain the sauce’s creamy texture.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative. They’re more flavorful and juicy, and they’ll cook similarly. Just be sure to adjust the cooking time as needed.

2. Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the sauce ahead of time and store it in the fridge. Reheat the sauce and then add the chicken just before serving.

3. Can I freeze Chicken Marsala?

Freezing is not recommended due to the sauce’s creamy texture, which can change upon thawing. However, you can freeze the cooked chicken and sauce separately and reheat them on the stove.

4. What can I serve with Chicken Marsala?

This dish pairs beautifully with mashed potatoes, pasta, rice, or a side of roasted vegetables or salad.

5. Is this recipe spicy?

No, this recipe is not spicy. However, if you prefer some heat, you can add a pinch of red pepper flakes to the sauce.

6. Can I use store-bought chicken broth?

Yes, store-bought chicken broth works just fine. For a richer flavor, you can use homemade broth or low-sodium broth to control the salt content.

7. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check with a meat thermometer to ensure it’s cooked through.

8. Can I make this dish gluten-free?

Yes, you can make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend for dredging the chicken.

9. How can I make this dish dairy-free?

For a dairy-free version, substitute the butter with olive oil and the heavy cream with coconut cream or another dairy-free cream alternative.

Conclusion

Chicken Marsala with Mushrooms is a comforting, flavorful dish that’s simple enough to make on a weeknight but impressive enough for special occasions. The tender chicken, earthy mushrooms, and rich Marsala wine sauce come together beautifully for a dish that’s both hearty and elegant. Whether you’re cooking for family or guests, this easy recipe is sure to become a favorite.

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