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If you’re searching for a savory and impressive chicken dish that’s simple enough for a busy weeknight, Chicken Marsala is the answer! This classic Italian-American recipe features tender chicken breasts sautéed until golden, smothered in a rich mushroom and Marsala wine sauce, finished with a splash of cream and fresh herbs. It’s delicious served over pasta, rice, mashed potatoes, or even polenta an all-around star for the family table.
Table of Contents
Why You’ll Love Chicken Marsala
- Quick: Ready in about 30 minutes.
- Restaurant-Quality: The flavorful Marsala wine delivers a gourmet touch.
- Versatile: Use your air fryer, oven, or skillet see equipment recommendations below.
- Perfect for Meal Prep: Holds up beautifully for next-day leftovers.
Ingredients You’ll Need
| Ingredient | Amount & Notes |
|---|---|
| Chicken breasts (boneless, skinless) | 1½ lbs, pounded ¼-in thick |
| All-purpose flour | 3 tbsp |
| Salt | To taste |
| Fresh ground black pepper | To taste |
| Olive oil | 1 tbsp |
| Unsalted butter | 3 tbsp, divided |
| Pre-sliced bella/button mushrooms | 8 oz (1 package) |
| Shallots | 3 tbsp, finely chopped (from 1 medium) |
| Garlic | 2 cloves, minced |
| Chicken broth | ⅔ cup |
| Dry Marsala wine | ⅔ cup |
| Heavy cream | ⅔ cup |
| Fresh thyme | 2 tsp, chopped |
| Italian parsley | 2 tbsp, chopped (for serving, optional) |
Recommended Equipment
- Frying pans: For perfect browning and sautéing
- Cutting board: Protect your countertops
- Chef’s knives: For easy slicing and chopping
- Measuring cups and spoons set: Accuracy matters!
- Mixing bowls: Dredge and prep ingredients with ease
- Kitchen utensils: Flip, stir, and serve
- Air fryer: For a lighter crispy option
Step-by-Step Instructions
- Add flour, ¾ tsp salt, and ¼ tsp pepper to a ziplock bag. Add chicken, seal, and shake to coat.
- Heat olive oil and 2 tbsp butter in a large frying pan or air fryer on medium-high. Place chicken in, shaking off extra flour, and brown both sides (about 5–6 minutes total). Remove chicken and set aside.
- Melt the remaining 1 tbsp butter in the pan. Add mushrooms, stirring until browned (3–4 min). Add shallots, garlic, and a sprinkle of salt; cook 1–2 min more.
- Pour in broth, Marsala wine, heavy cream, thyme, salt, and pepper. Scrape up any brown bits. Bring to a boil, then reduce to a gentle boil until sauce reduces by half and thickens (10–15 min).
- Return chicken and any juices to the pan. Lower heat, simmer 2–3 min to heat through and blend flavors.
- Sprinkle with chopped parsley and serve warm ideal over mashed potatoes, with a crisp salad, or pasta.
Helpful Tips
- Pound chicken breasts evenly for faster, uniform cooking.
- Use a stainless-steel frying pan for better browning.
- Substitute cremini mushrooms for more flavor if available.
- If fresh thyme is hard to find, dried works in a pinch (1 tsp).
- Don’t overcook the chicken when it’s just firm, it’s done!
Frequently Asked Questions
Can I make Chicken Marsala ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
What if I don’t have Marsala wine?
Use dry sherry or a sweet white wine as a substitute for Marsala.
Is there a dairy-free version?
Omit the cream or use a dairy-free alternative; the sauce will still be delicious!
Can I use an air fryer or oven instead of a pan?
Yes, both work great finish the sauce in a frying pan and pour over air-fried or oven-baked chicken.
Conclusion
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PrintEasy Chicken Marsala Recipe
Classic Chicken Marsala with golden-browned chicken in a creamy mushroom Marsala sauce—perfect for weeknights or special dinners.
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop or Air Fryer
- Cuisine: Italian-American
Ingredients
1½ pounds boneless skinless chicken breasts, pounded ¼-in thick
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer chicken to a plate and set aside.
3. Melt the remaining tablespoon of butter in the pan. Add mushrooms and cook until they begin to brown, 3 to 4 minutes. Add shallots, garlic, and ¼ teaspoon salt; cook 1 to 2 minutes more. Add broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper; scrape any brown bits from the pan into the liquid. Bring to a boil, reduce heat and gently boil uncovered until reduced by half, 10-15 minutes.
4. Return chicken and any accumulated juices to the pan. Reduce heat to low, simmer until warmed through and sauce thickens, 2-3 minutes.
5. Sprinkle with parsley and serve.
Notes
Great with mashed potatoes or pasta.
Finish with fresh parsley.
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