Chicken Marsala with Mushrooms

This chicken Marsala is a fantastic weeknight dinner that feels special without a lot of fuss. The combination of tender chicken and rich mushroom sauce with a splash of Marsala wine creates a comforting dish that often goes straight onto our table when I want something quick but impressive.

I found this recipe after craving restaurant-style chicken Marsala and it quickly became one of my go-to meals when I need something flavorful that doesn&t demand too much time or technique.

Ingredients

• All-purpose flour: is the base for coating the chicken and helps create a light crust that holds the sauce
• Salt and fresh ground pepper: enhance the natural flavors and create balance fresh black pepper really lifts the dish
• Dried oregano: adds a subtle herbaceous note if possible, use a fresh jar to maximize aroma
• Skinless boneless chicken breasts: give you tender meat that cooks quickly pounding them thin ensures even cooking
• Butter and olive oil: together give the best flavor combination with the right fat content for sautéing
• Sliced mushrooms: bring earthiness and texture look for firm, fresh mushrooms without bruising or spots
• Marsala wine: provides the signature sweet and nutty undertones that make this dish special choose a good quality dry Marsala for best results

Instructions

Build The Flour Coating:

In a shallow dish combine the flour with salt fresh ground pepper and dried oregano mixing until well incorporated. This mixture is essential for the chicken's crispy coating and flavor boost.

Coat The Chicken:

Dredge each chicken breast thoroughly in the flour mixture pressing lightly to adhere. This not only flavors the meat but also prepares it for the sauce to thicken.

Heat Butter And Oil:

In a large skillet over medium heat melt butter and add olive oil. This combo elevates flavor and helps the chicken brown evenly without burning.

Brown The Chicken:

Place the coated chicken pieces into the hot skillet cooking for 2 minutes on one side until lightly golden. This step locks in juices and starts the caramelization.

Add Mushrooms And Flip Chicken:

Turn the chicken over gently then add the sliced mushrooms to the skillet. The mushrooms will cook and absorb the flavors as the chicken finishes.

Pour Marsala Wine And Cover:

Pour in the Marsala wine to deglaze the pan then cover the skillet. Let everything simmer gently for about 10 minutes, turning the chicken once during cooking. This ensures the chicken cooks through and the sauce thickens beautifully.

Finish And Serve:

Once the chicken is no longer pink and juices run clear, remove from heat. Serve immediately ensuring you spoon the mushroom sauce over the chicken for full flavor.

I love the way the Marsala wine adds a slightly sweet richness that cuts through the savoriness of the mushrooms and chicken. One memorable family dinner was when I first made this dish for a few close friends and it became an instant favorite with everyone asking for seconds.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat or microwave to avoid drying out the chicken. The sauce actually improves in flavor after resting overnight.

Ingredient Swaps

You can substitute cremini or white button mushrooms if you don&t have the usual baby bellas. For a different protein, try thin pork chops or turkey cutlets prepared similarly. If Marsala wine is not available, a dry sherry or a mix of white grape juice with a splash of vinegar can mimic the flavor profile.

Serving Ideas

Serve chicken Marsala over creamy mashed potatoes, buttered egg noodles or polenta to soak up the luscious sauce. A simple side of steamed green beans or a crisp green salad provides balance and fresh texture.

This simple yet delicious Chicken Marsala is sure to impress your loved ones and bring warmth to your dinner table.

Frequently Asked Recipe Questions

→ What type of wine is Marsala and how does it affect flavor?

Marsala is a fortified Italian wine with a sweet and slightly nutty profile. It enriches the sauce by adding depth and a mild sweetness that enhances the earthy mushrooms and tender chicken.

→ Why pound the chicken breasts thin before cooking?

Pounding chicken breasts to an even thickness helps them cook quickly and uniformly, ensuring tenderness and preventing dryness while achieving a nice golden crust.

→ Can I substitute mushrooms with other vegetables?

Yes, mushrooms provide a meaty texture and earthiness, but alternatives like bell peppers or zucchini can be used if preferred, though the flavor profile will vary.

→ How do butter and olive oil work together in cooking?

Butter adds rich flavor and a creamy texture, while olive oil raises the smoke point, helping to cook the chicken evenly without burning.

→ Is it necessary to coat the chicken in flour before cooking?

Coating in flour creates a light crust that helps seal in juices and provides a slightly thickened base for the wine sauce to cling to.