Easy Chicken Marsala Recipe

Pan-seared chicken and mushrooms in a creamy Marsala sauce.

Course Main Dish

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 458kcal

Cost $10-$12

2 pounds chicken breasts boneless and skinless
All-purpose flour for coating
Olive oil (about ¼ cup)
12 ounces cremini mushrooms sliced
2 shallots minced
4 garlic cloves minced
¼ teaspoon dried thyme
1½ cups dry Marsala wine
1 cup chicken stock or broth (or 1 teaspoon chicken base or bouillon dissolved in 1 cup of hot water)
½ cup cream
Salt and pepper
Fresh parsley (optional)

Slice chicken breasts into thin cutlets. Trim excess fat or chewy parts, then pound to about ½ inch thick.
Season with salt and pepper, then lightly coat with flour.
Heat olive oil in a large pan over medium-high heat. Sear chicken for about 2 minutes per side, or until lightly browned. Transfer to a plate.
In the same pan, brown the mushrooms. Season with salt and pepper.
Add shallots, garlic, and thyme. Cook for about a minute.
Add Marsala wine and scrape up the browned bits from the pan. Simmer until reduced by about half.
Add chicken stock and simmer for about 5 minutes.
Return the chicken to the pan and add the cream.
Stir the sauce and spoon it over the chicken. Simmer for about a minute, or until heated through. Turn off the heat. Garnish with parsley, if you like.

Chicken: Use chicken breasts or boneless chicken thighs.
Mushrooms: Use cremini, baby bella, white button, shiitake, portobello, porcini, or a mix.
Dry Marsala wine: Gives the sauce a slightly sweet, nutty flavor. Dry Madeira or dark sherry can also work.
Cream: Use heavy cream, light cream, or half-and-half. Higher-fat cream is less likely to curdle.