Chicken Marsala Mushrooms Parsley

The first time I made Chicken Marsala, I was skeptical about how much flavor could come from just wine and mushrooms. One bite of that velvety, earthy sauce changed my mind forever.

I made this for my inlaws last month and my fatherinlaw actually put down his fork, looked at me, and said 'This is the best thing you have ever made.' High praise indeed.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them thin ensures even cooking and lets that flour coating get beautifully crispy
• Salt and freshly ground black pepper: Do not skimp here, the seasoning is what makes every layer sing
• 1/3 cup all-purpose flour: This creates the golden crust and helps thicken that gorgeous sauce, use gluten-free flour if needed
• 3 tablespoons olive oil: Split between batches, this gives the chicken that perfect sear
• 2 tablespoons unsalted butter: Butter makes everything better, especially when it emulsifies into the sauce
• 10 oz cremini or white mushrooms: Cremini have more flavor than button mushrooms and get these gorgeous brown edges
• 3 cloves garlic: Minced fresh, nothing compares to that aromatic hit
• 3/4 cup dry Marsala wine: The star of the show, look for a decent quality bottle, you can taste the difference
• 3/4 cup low-sodium chicken broth: Low-sodium lets you control the salt level perfectly
• 2 tablespoons heavy cream: Optional but transforms the sauce into something silky and luxurious
• 1/4 cup fresh flat-leaf parsley: Bright, fresh contrast to all that rich savory goodness

Instructions

Pound and season the chicken:

Place each breast between plastic wrap and use a meat mallet or heavy pan to pound to even thickness, about 1/2 inch thick. Season generously with salt and pepper, then dredge in flour, shaking off any excess.

Sear the chicken to golden perfection:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Add chicken and cook 3-4 minutes per side until deeply golden and cooked through. Transfer to a plate and tent with foil to rest.

Caramelize the mushrooms:

Add the remaining olive oil and butter to the same skillet. Toss in mushrooms and cook 5-6 minutes, stirring occasionally, until they are golden brown and have released all their liquid.

Build the aromatic base:

Stir in the garlic and cook just 30 seconds until fragrant, watching carefully so it does not burn.

De-glaze and develop the sauce:

Pour in the Marsala wine, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let it bubble for 2-3 minutes to reduce slightly.

Simmer and thicken:

Add the chicken broth and return the chicken breasts along with any accumulated juices to the skillet. Simmer for 7-8 minutes, turning once, until the sauce has thickened enough to coat a spoon.

Finish with cream and garnish:

Stir in the heavy cream if using and simmer for just 1 minute. Remove from heat and sprinkle with fresh parsley before serving.

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This dish has become my go-to when I want to make someone feel special without spending the entire day in the kitchen.

The Art of Sauce Making

Learning to deglaze a pan properly changed everything for me. Those browned bits stuck to the bottom after searing chicken are pure gold, they contain all the concentrated flavor that makes a restaurant sauce taste so incredible. Pouring in the wine and listening to that satisfying sizzle while scraping up every bit of flavor has become one of my favorite kitchen moments.

Marsala Magic

Not all Marsala wines are created equal, and I learned this the hard way after grabbing a cheap bottle that turned my sauce bitter. Look for a dry Marsala from the wine aisle, not the cooking wine section. The difference in quality is astounding and worth the few extra dollars. An open bottle keeps for months in the pantry, so you will be ready for Marsala cravings anytime.

Perfecting the Chicken

The secret to restaurant tender chicken is pounding it to an even thickness before cooking. This ensures every piece cooks at the same rate, so you do not end up with dry edges while waiting for the center to finish. I use a heavy skillet to pound if I cannot find my mallet, and it works perfectly. The flour coating does double duty, creating that crispy exterior while helping to naturally thicken the sauce later.

• Let the chicken rest for a few minutes after searing, this keeps it juicy
• Use tongs to flip the chicken, piercing it releases precious juices
• Always finish with fresh herbs, dried parsley just does not compare

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There is something deeply satisfying about a dish that looks impressive but comes from such simple ingredients. This Chicken Marsala is proof that comfort food can be elegant too.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or white mushrooms are ideal as they provide a firm texture and earthy flavor that complements the Marsala sauce perfectly.

→ Can I use a substitute for Marsala wine?

Dry sherry is a good alternative that offers similar richness and depth to the sauce if Marsala wine is unavailable.

→ How can I make this dish gluten-free?

Use gluten-free flour for dredging the chicken to ensure the dish remains safe for gluten-sensitive diets.

→ Is heavy cream necessary in the sauce?

Heavy cream is optional and adds a creamier texture; omitting it will yield a lighter, more traditional Marsala sauce.

→ What sides pair well with this flavorful plate?

Mashed potatoes, pasta, or crusty bread are perfect choices to soak up the rich Marsala sauce and complete the meal.

→ How do I keep the chicken tender and juicy?

Gently pounding the chicken to even thickness and cooking it just until golden helps maintain tenderness and moisture.