Easy Weeknight Chicken Marsala
This Easy Chicken Marsala is a quick weeknight dinner made with pan-seared chicken breasts simmered in a rich mushroom and Marsala wine sauce. It’s savory, comforting, and ready in just 30 minutes—perfect for busy nights when you still want something special.
Ingredients
- 2 large boneless skinless chicken breasts, sliced in half horizontally
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini or baby bella mushrooms sliced (optional)
- 2 cloves garlic minced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream optional, for a slightly creamy version
- Fresh parsley for garnish
Instructions
- Slice each chicken breast in half horizontally to make thinner cutlets. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
- In the same skillet, add another tablespoon of butter and minced shallots (and the sliced mushrooms). Cook for 5–7 minutes, stirring occasionally, until golden and tender. Add garlic and sauté for 1 minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the chicken broth and optional heavy cream. Let the sauce simmer for 5–7 minutes, or until slightly thickened.
- Place the chicken back into the skillet and spoon the sauce and mushrooms over the top. Simmer for 2–3 minutes until everything is heated through.
- Garnish with chopped fresh parsley and serve immediately. Chicken Marsala is delicious over mashed potatoes, rice, or buttered noodles.