Description
This Best Chicken Marsala recipe features tender, golden-seared chicken breasts simmered in a rich, flavorful Marsala wine and mushroom sauce. Enhanced with garlic, shallots, fresh herbs, and a touch of cream, this classic Italian-American dish is perfect served over creamy polenta, mashed potatoes, or roasted spaghetti squash for an elegant yet comforting meal.
Ingredients
Scale
Chicken and Coating
- 1/4 cup flour (or substitute gluten-free flour)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 pounds boneless, skinless chicken breasts
Sauce and Sauté
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more as needed
- 1 lb mushrooms (cremini, portobello, shiitake, button), sliced
- 1 large shallot, finely diced (or substitute 1/2 a red onion)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano or thyme (or both)
- Salt and pepper, to taste
- 1 cup chicken broth
- 3/4 cup dry Marsala wine
- 1/2 cup heavy cream (or half and half)
- Flat-leaf parsley, for garnish
Instructions
- Prepare the flour coating: In a bowl, mix the flour, salt, and pepper together or place these ingredients in a large zip-lock bag for easier coating.
- Prepare the chicken: Cut each chicken breast in half horizontally so pieces are no thicker than 1/2 inch. Optionally, pound the chicken to ensure even thickness, then cut in half.
- Sear the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet (preferably cast iron) over medium-high heat. Dredge each chicken piece in the flour mixture, shaking off excess, then carefully place in the hot skillet. Sear each side for about 3 minutes until golden brown. Do not fully cook; just create a nice crust. Remove chicken and set aside.
- Sauté the vegetables: Reduce heat to medium. Add 1 more tablespoon olive oil and butter to the skillet. Add mushrooms and sauté for 5-6 minutes until they release their liquid and start to brown slightly. Add shallots, garlic, fresh herbs, and season with a generous pinch of salt and pepper. Continue cooking until fragrant.
- Deglaze and simmer sauce: Pour in chicken broth, dry Marsala wine, and heavy cream while scraping up browned bits from the pan. Simmer gently uncovered over medium-low heat for 12-15 minutes. The sauce should thicken enough to coat the back of a spoon but remain pourable.
- Adjust seasoning and finish sauce: Taste the sauce and add an additional pinch of salt and pepper as needed. For extra richness, add more cream; for a thinner sauce, add more broth.
- Cook chicken in sauce: Nestle the seared chicken pieces back into the Marsala sauce. Simmer for another 5 minutes or until the chicken is cooked through and tender.
- Garnish and serve: Sprinkle chopped flat-leaf parsley over the top and serve the Chicken Marsala over creamy polenta, mashed potatoes, mashed cauliflower, or roasted spaghetti squash.
Notes
- For a gluten-free option, substitute regular flour with gluten-free flour for dredging the chicken.
- Using a cast iron skillet helps achieve a better sear on the chicken for more flavor.
- Adjust the consistency of the sauce with extra broth or cream as desired.
- Fresh herbs like oregano and thyme can be used alone or combined to enhance flavor complexity.
- This dish pairs beautifully with creamy sides like polenta or mashed potatoes but can also be served over roasted vegetables for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
