Chicken Marsala Mushrooms Parsley

The smell of Marsala wine hitting a hot skillet still takes me back to my first apartment kitchen, where I attempted this dish on a Tuesday night just to prove I could cook something beyond pasta. I was terrified of using wine in cooking, worried I would somehow ruin everything, but that first whiff of caramelized sweetness made me an instant convert. Now it is the recipe I turn to when I want to make dinner feel like an occasion without actually spending hours at the stove.

I once made this for my grandmother, who spent her entire life cooking Italian food without ever writing down a single recipe. She watched me measure everything with actual measuring spoons and laughed, saying real cooks just know by feel. When she tasted that Marsala sauce though, she nodded approvingly and asked for the recipe, which might be the highest compliment I have ever received in the kitchen.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook at the same speed
• 1/2 teaspoon each salt and pepper: Season generously since this is your main flavor base
• 1/2 cup all-purpose flour: Creates that golden crust and helps thicken the sauce later
• 3 tablespoons olive oil: High heat requires oil that will not burn
• 2 tablespoons unsalted butter: Adds richness and helps with browning
• 10 oz cremini or white mushrooms: They soak up all that wine flavor and become meaty and tender
• 3 cloves garlic minced: Add it when the mushrooms are done so it does not burn
• 3/4 cup Marsala wine: Dry or sweet works depending on your preference
• 3/4 cup low-sodium chicken broth: Balances the intensity of the wine
• 1 teaspoon fresh thyme leaves: Earthy and aromatic, it ties everything together
• 1/4 cup heavy cream: Optional but makes the sauce velvety and luxurious
• 1/4 cup fresh flat-leaf parsley chopped: Brightens up the rich sauce

Instructions

Prep the chicken:

Pound each breast between plastic wrap to an even 1/2 inch thickness and season both sides with salt and pepper

Dredge:

Coat each piece in flour, shaking off any excess so you do not end up with a gummy coating

Sear the chicken:

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat and cook chicken 4 to 5 minutes per side until golden

Rest the meat:

Transfer chicken to a plate and cover loosely with foil while you make the sauce

Cook the mushrooms:

Add remaining oil and butter to the skillet, then sauté sliced mushrooms 5 to 6 minutes until browned

Add aromatics:

Stir in garlic and thyme and cook just 30 seconds until fragrant

Deglaze the pan:

Pour in Marsala wine and scrape up all those browned bits from the bottom, then simmer 2 to 3 minutes

Build the sauce:

Add chicken broth and simmer 3 to 4 minutes until slightly thickened, then stir in cream if using

Finish together:

Return chicken to the skillet and simmer 2 to 3 minutes, spooning sauce over the meat

Serve:

Remove from heat, sprinkle with parsley, and bring the whole skillet to the table

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There is something deeply satisfying about making a dish that looks and tastes impressive but actually comes together in under an hour. I have served this to dinner guests who swore I spent half the day cooking, and I always smile and let them believe it.

Choosing Your Marsala Wine

I used to stand in the wine aisle completely confused by dry versus sweet Marsala, so here is what I have learned. Dry Marsala gives you a more savory sauce that pairs beautifully with the earthy mushrooms, while sweet Marsala creates that caramelized almost dessert-like quality. Most grocery stores carry both, and either works, so grab whichever appeals to your taste buds.

The Art of Dredging

The secret to that restaurant-quality coating is shaking off excess flour before the chicken hits the pan. I used to keep the flour on heavy, thinking more was better, but ended up with a thick paste instead of a delicate crust. Now I shake each piece gently over the bowl and the difference is remarkable.

Serving Suggestions

This sauce is practically begging to be soaked up by something starchy and comforting. Mashed potatoes are classic, but creamy polenta or buttered egg noodles work just as well. If you are feeling extra indulgent, serve it alongside crusty garlic bread for dipping.

• The sauce reheats beautifully so do not worry about leftovers
• A simple green salad with vinaigrette cuts through the richness
• Lemon wedges on the side add brightness if you want a fresh finish

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I hope this recipe becomes one of those keepers you turn to again and again, just like it has in my kitchen.

Recipe FAQs

→ What type of mushrooms work best with Marsala?

Cremini or white mushrooms are ideal for their earthy flavor and tender texture when sautéed, complementing the rich Marsala sauce perfectly.

→ Can I make this dish gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend for dredging the chicken to keep the dish safe for gluten-sensitive diets.

→ Is heavy cream necessary in the sauce?

Heavy cream is optional and adds richness, but the dish remains flavorful and smooth without it if you prefer a lighter sauce.

→ What sides pair well with this dish?

Mashed potatoes, polenta, pasta, or crusty bread are excellent choices to accompany and soak up the savory Marsala sauce.

→ How can I enhance the mushroom flavor?

Try mixing cremini mushrooms with wild mushrooms for a deeper, more complex earthy flavor in the sauce.