Delight in this easy chicken mushroom recipe that blends succulent chicken with earthy mushrooms, shallots and garlic in a rich Marsala wine sauce. Perfect for sharing with loved ones, its vibrant flavors bring a sense of togetherness and celebration to any meal. A culinary delight. Savor every unforgettable, joyous bite.
I’m excited to share my homemade Chicken Marsala recipe that I know you’ll love. This dish is all about creating a delicious balance of flavors.
I start with four boneless, skinless chicken breasts that I season with salt and freshly ground black pepper then dredge lightly in all-purpose flour before pan-frying in olive oil and butter until they are perfectly golden. Meanwhile, I cook sliced mushrooms, a finely chopped shallot and minced garlic in the same pan.
When they’re soft, I pour in Marsala wine and mix in a bit of chicken broth and even a splash of heavy cream if you’re up for extra creaminess. The final touch is a sprinkle of chopped parsley.
It’s one of those easy, 30-minute dishes that looks gourmet without much fuss. The recipe has a video tutorial that makes following along really simple #chickenmarsala #chickenmarsalarecipe #natashaskitchen #chickendinner #chickenrecipes
Why I Like this Recipe
I really love this recipe because it’s super quick to make, which is perfect when I’m in a rush and don’t wanna spend hours in the kitchen. It only takes 30 minutes and still delivers an amazing dish.
I also dig the flavor combo – the savory pan-fried chicken, the earthy mushrooms, and that deep, rich Marsala wine sauce really hit the spot for me. It makes every bite so comforting and satisfying.
Another thing that got me hooked is how the recipe isn’t too fussy. I like that even if I mess up a little or don’t have all the fancy ingredients on hand, it still turns out pretty awesome. I find it really forgiving which makes it fun to experiment with.
Plus, the dish just looks impressive even though it’s really simple. I love showing it off to my friends and family because it tastes as good as it looks and makes me feel like a real chef.
Ingredients
- Chicken breasts is loaded with lean protein that helps build strong muscles.
- Mushrooms adds fiber and vitamins plus bring an earthy flavor to the dish.
- Marsala wine gives a tangy, sweet, complex flavor that really elevates the sauce.
- Olive oil offers healthy fats and help in browning, adding a rich taste.
- Heavy cream is optional but makes the sauce extra creamy and indulgent.
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 1 lb total, halved horizontally if too thick)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (button or cremini work great)
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream (optional for extra creaminess)
- Fresh parsley, chopped (for garnish)
How to Make this
1. Season your chicken breasts with salt and freshly ground black pepper. If the chicken is too thick, slice them horizontally to make them even so they cook better.
2. Lightly dredge each piece in the all-purpose flour, shaking off any extra flour.
3. Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Once the butter is melted and foamy, it’s ready.
4. Add the chicken to the skillet and cook it for about 4 to 5 minutes per side, until they are nicely golden and just cooked through. Remove the chicken and set aside on a plate.
5. In the same pan, add the sliced mushrooms and let them cook for about 3 minutes until they start to brown.
6. Toss in the finely chopped shallot and minced garlic with the mushrooms, and stir them around until the shallots are soft, about 2 minutes.
7. Pour in the Marsala wine and let it simmer for 2 to 3 minutes, stirring and scraping up any tasty bits that have stuck to the pan.
8. Now add the chicken broth and, if you want extra creaminess, the heavy cream. Allow the sauce to simmer for another 3 minutes so it thickens a bit.
9. Return the chicken back to the skillet and spoon some of the sauce over them. Let it all come together over low heat for about 3 to 5 minutes, ensuring the chicken is heated through.
10. Sprinkle chopped fresh parsley on top and serve right away with your favorite side dish. Enjoy!
Equipment Needed
1. A large skillet for searing the chicken and making that tasty sauce
2. A cutting board for chopping mushrooms, shallots, and garlic
3. A chef’s knife for slicing the chicken (if needed) and cutting veggies
4. Measuring cups and spoons for getting the right amounts of flour, olive oil, butter, wine, broth, and cream
5. A spatula or tongs for flipping the chicken and stirring the ingredients in the skillet
6. A plate to set aside the chicken once it’s cooked
FAQ
Homemade Chicken Marsala Recipe Substitutions and Variations
- If you don’t have all-purpose flour for dredging, you can use cornstarch or a gluten-free flour blend instead. They work good enough for coating the chicken.
- Instead of olive oil, try using canola or vegetable oil. They won’t change the flavour too much.
- If unsalted butter isn’t available, salted butter can work fine – just reduce the extra salt in the recipe a bit.
- Don’t have Marsala wine? Dry sherry or even Madeira wine can be used though its taste might be a little different.
- For extra creaminess, if heavy cream isn’t on hand, substitute with half and half or evaporated milk. It won’t be quite as rich but still tasty.
Pro Tips
1. When you’re cutting the chicken, if its thick, try slicing it horizontally so it cooks even. This little hack really keeps it juicy and makes sure it doesn’t dry out in the pan.
2. Don’t overdo the flour when dredging the chicken. A light dusting is enough to give you that nice golden crust and it wont leave a floury taste in your dish.
3. Make sure the butter and oil in the pan is at the right heat. If its too hot the butter might burn so keep an eye on it and lower the heat a bit if needed.
4. When you add the Marsala wine, give it enough time to simmer so you get all those tasty bits scrapped up from the pan. They add a lot of flavor to the sauce, so dont rush this step.
5. If you’re using heavy cream for extra creaminess, add it just after the wine and broth have simmered a little. This will help thicken the sauce without making it too runny.
Homemade Chicken Marsala Recipe
Delight in this easy chicken mushroom recipe that blends succulent chicken with earthy mushrooms, shallots and garlic in a rich Marsala wine sauce. Perfect for sharing with loved ones, its vibrant flavors bring a sense of togetherness and celebration to any meal. A culinary delight. Savor every unforgettable, joyous bite.
4
servings
500
kcal
Equipment: 1. A large skillet for searing the chicken and making that tasty sauce
2. A cutting board for chopping mushrooms, shallots, and garlic
3. A chef’s knife for slicing the chicken (if needed) and cutting veggies
4. Measuring cups and spoons for getting the right amounts of flour, olive oil, butter, wine, broth, and cream
5. A spatula or tongs for flipping the chicken and stirring the ingredients in the skillet
6. A plate to set aside the chicken once it’s cooked
Ingredients
-
4 boneless, skinless chicken breasts (about 1 lb total, halved horizontally if too thick)
-
Salt and freshly ground black pepper to taste
-
1/2 cup all-purpose flour for dredging
-
3 tablespoons olive oil
-
3 tablespoons unsalted butter
-
8 ounces mushrooms, sliced (button or cremini work great)
-
1 shallot, finely chopped
-
2 garlic cloves, minced
-
3/4 cup Marsala wine
-
1 cup chicken broth
-
1/4 cup heavy cream (optional for extra creaminess)
-
Fresh parsley, chopped (for garnish)
Directions
- Season your chicken breasts with salt and freshly ground black pepper. If the chicken is too thick, slice them horizontally to make them even so they cook better.
- Lightly dredge each piece in the all-purpose flour, shaking off any extra flour.
- Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Once the butter is melted and foamy, it's ready.
- Add the chicken to the skillet and cook it for about 4 to 5 minutes per side, until they are nicely golden and just cooked through. Remove the chicken and set aside on a plate.
- In the same pan, add the sliced mushrooms and let them cook for about 3 minutes until they start to brown.
- Toss in the finely chopped shallot and minced garlic with the mushrooms, and stir them around until the shallots are soft, about 2 minutes.
- Pour in the Marsala wine and let it simmer for 2 to 3 minutes, stirring and scraping up any tasty bits that have stuck to the pan.
- Now add the chicken broth and, if you want extra creaminess, the heavy cream. Allow the sauce to simmer for another 3 minutes so it thickens a bit.
- Return the chicken back to the skillet and spoon some of the sauce over them. Let it all come together over low heat for about 3 to 5 minutes, ensuring the chicken is heated through.
- Sprinkle chopped fresh parsley on top and serve right away with your favorite side dish. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 14g
- Cholesterol: 125mg
- Sodium: 600mg
- Potassium: 450mg
- Carbohydrates: 15g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 400IU
- Vitamin C: 4mg
- Calcium: 30mg
- Iron: 2mg
