Chicken Marsala with Mushrooms

This Chicken Marsala is a comforting dinner that brings a touch of elegance to your weeknight table. The combination of savory mushrooms, rich Marsala wine, and creamy sauce makes it feel special without being complicated. It’s perfect for those evenings when you want something hearty but straightforward.

I first made this after craving Italian flavors but not wanting to fuss over a complicated recipe. It quickly became a favorite for casual dinners and special occasions alike.

Ingredients

• 4 boneless skinless chicken breasts: Choose firm and plump breasts for juicy results
• 2 tablespoons olive oil: Adds a fruity base and helps brown the chicken evenly
• 2 tablespoons unsalted butter: Provides a rich golden base and helps sauté mushrooms beautifully
• 8 ounces cremini or button mushrooms: Sliced to bring a deep earthy flavor and meaty texture
• 3 cloves garlic: Minced fresh garlic gives aromatic warmth without overpowering
• 1 cup dry Marsala wine: The star ingredient that gives the sauce a sweet nutty flavor choose a dry variety for balance
• 1 cup low sodium chicken broth: Keeps the sauce light and flavorful without excess salt
• Half a cup heavy cream: Adds silkiness and rounds out the sauce with luscious richness
• Salt and pepper to taste: Essential for seasoning chicken and sauce bringing all flavors together
• Fresh parsley: Chopped for a fresh bright finish and a pop of color on the plate

Instructions

Build the Flavor Base:

In a large skillet heat olive oil and butter over medium heat. Once the butter is melted and starting to foam add the sliced mushrooms. Sauté for about 5 minutes until they have released their moisture and are deep golden brown. This step intensifies the mushroom flavor and lays the foundation for the sauce.

Add Garlic for Aroma:

Stir in the minced garlic and cook for an additional minute. Keep stirring to avoid burning the garlic since it cooks quickly. This step infuses the oil and mushrooms with a subtle garlicky fragrance.

Cook the Chicken:

Push the mushrooms to one side of the pan. Add the chicken breasts seasoned with salt and pepper. Cook without moving them for 6 to 7 minutes per side until they develop a golden crust and reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. This ensures tender juicy chicken with a lovely sear.

Deglaze with Marsala Wine:

Pour in the Marsala wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the skillet. Let the wine simmer for 3 to 4 minutes until it has reduced by half concentrating its sweet nutty character.

Bring in Broth and Cream:

Add the chicken broth and stir to combine. Then pour in the heavy cream and whisk gently while simmering for about 5 minutes. The sauce will thicken and become creamy while melding the flavors together. Taste and adjust salt and pepper if necessary.

Serve:

Transfer the chicken to serving plates spoon the silky mushroom Marsala sauce over the top and garnish with fresh chopped parsley. This dish is excellent served with pasta or mashed potatoes to soak up the sauce.

My favorite part of this dish is the Marsala wine itself I love how it elevates simple ingredients into something complex and memorable. This wasn’t a dish my family knew growing up but now it’s a staple whenever I want to impress without extra fuss.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to prevent the sauce from breaking by adding a splash of broth or cream if needed.

Ingredient swaps

If you don’t have Marsala wine use dry sherry or a dry white wine for a similar flavor profile. For mushrooms feel free to experiment with cremini, baby bella or even shiitake for a deeper earthiness.

Serving ideas

Serve over creamy mashed potatoes, buttered egg noodles or a simple risotto. A crisp green salad on the side balances the richness of the dish beautifully.

This Chicken Marsala delivers a perfect balance of flavor and ease, making it a go-to for weeknight dinners or special gatherings.

Frequently Asked Recipe Questions

→ What type of mushrooms work best in this dish?

Cremini or button mushrooms bring a mild, earthy flavor and firm texture that complements the chicken and sauce well.

→ How do you achieve a golden crust on the chicken breasts?

Pat the chicken dry before seasoning, then cook over medium heat in olive oil and butter without moving it too soon to form a golden crust.

→ Can I substitute Marsala wine with another ingredient?

Dry sherry or a dry white wine can be used as alternatives, providing a slightly different but pleasant flavor profile.

→ Why is it important to deglaze the pan?

Deglazing lifts browned bits from the pan, infusing the sauce with deep, rich flavors essential to the dish’s character.

→ How do you thicken the sauce without altering its flavor?

Simmering the sauce with heavy cream allows gradual thickening while maintaining a smooth, balanced taste.