This chicken Marsala skillet comes together quickly with just a few ingredients. It’s a handy go-to for when you want something a bit more comforting but don’t want to fuss with complicated steps.
The Story Behind This Recipe
I first made chicken Marsala years ago when I was craving something saucy but didn’t want to order takeout. It’s one of those dishes that feels elegant but is honestly pretty straightforward once you get the hang of it.
Using sliced mushrooms and a splash of Marsala wine creates a nice depth of flavor without needing a long list of ingredients. The chicken gets a quick sear to keep it juicy, then finishes cooking in the sauce, which thickens just enough to coat the pieces.
I usually serve this with a side of mashed potatoes or simple pasta to soak up the sauce. It’s a dinner that comes together in under 30 minutes, which is always a win when the evening’s already full. Plus, everyone at the table seems to appreciate that little savory luxury without it feeling over the top.
As I’ve made this dish more often, I’ve learned to keep the mushrooms well-seasoned and to let the wine reduce just right so the sauce isn’t too thin. Also, don’t skimp on browning the chicken—it’s key for good flavor and texture. It’s the kind of meal I reach for when I want something homey that still feels a bit special.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Pound chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Step 2. Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off excess.
- Step 3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
- Step 4. Lower heat to medium and add mushrooms to the same skillet. Cook until they release moisture and start to brown, about 5 minutes.
- Step 5. Add garlic and cook for 30 seconds until fragrant.
- Step 6. Pour in Marsala wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Step 7. Let the sauce simmer and reduce by about half, around 5-7 minutes.
- Step 8. Return chicken to the skillet and coat with the sauce. Cook for another 3-4 minutes until chicken is cooked through.
- Step 9. Stir in butter until melted and sauce is glossy.
- Step 10. Garnish with parsley and serve.
Tips for Success
- Pounding the chicken breasts even thickness helps them cook evenly.
- Don’t skip dredging the chicken in flour—it helps develop a nice crust and thickens the sauce slightly.
- Use good-quality Marsala wine for best flavor; avoid cooking wines with added salt.
- Let the sauce reduce properly; it should thicken enough to coat the back of a spoon.
- You can use a mix of mushrooms for more earthiness if you like.
Variations & Substitutions
- Swap chicken breasts for thin-cut pork chops for a slightly different but similar dish.
- Add a splash of cream at the end for a richer, creamier sauce.
- Toss in some fresh thyme or rosemary with the mushrooms for extra herbal notes.
- Serve over egg noodles, mashed potatoes, or polenta depending on preference.
