Go Back

Easy Chicken Marsala

Forget those overpriced restaurant versions. This is my go-to for a 30-minute dinner that feels incredibly fancy. It’s got that glossy, wine-soaked sauce, earthy mushrooms, and tender chicken that makes you feel like a chef—even in your pajamas. It's comfort wrapped in elegance, trust me.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 4 boneless, skinless chicken breasts Pound these to 1/2-inch thickness so they cook evenly!
  • 0.5 cup all-purpose flour For that golden crust; shake off the extra.
  • 3 tbsp olive oil For a proper golden sear.
THE SAUCE
  • 3 tbsp unsalted butter Divided; keep some cold for the very end.
  • 8 oz cremini mushrooms Sliced; baby bellas work great here too.
  • 3-5 cloves garlic Mince it fresh, please.
  • 0.75 cup dry Marsala wine Look for 'Dry' on the label, not 'Sweet'.
  • 0.75 cup chicken broth Low sodium gives you more control over the salt.
  • 0.5 cup heavy cream Optional but makes it restaurant-silky.
  • 2 tbsp fresh parsley Roughly chopped for that final pop of color.

Equipment

  • Large skillet
  • Meat Mallet or Heavy Pan

Method
 

  1. Pound the chicken flat and dredge it in seasoned flour. Pat it so it’s just a thin coating. Heat your oil and sear the chicken until it’s toasty brown on both sides. Move it to a plate and cover it with foil.
  2. In the same pan, melt 2 tbsp of butter. Throw in the mushrooms and let them brown. Don't crowd them or they'll steam instead of sear. Toss in the garlic at the last minute.
  3. Pour in the Marsala and scrape the bottom of the pan—that’s the 'fond' or the soul of the sauce. Add the broth and let it simmer until it reduces by half and gets syrupy.
  4. Stir in the cream (if using) and that last cold knob of butter. Swirl it until it’s glossy. This is the secret to a professional texture.
  5. Put the chicken back in for a minute to warm through and soak up the sauce. Garnish with parsley and serve immediately. Don't forget the 'Single Bite' shot if you're taking photos!

Notes

Sofia's Real Tips: 1. Always use dry Marsala; sweet Marsala is for dessert! 2. Finish the sauce with cold butter—it's a restaurant secret for that velvety finish. 3. Zero-waste hack: Use leftover sauce over an omelet the next morning. 4. If the sauce is too thin, just let it simmer another minute; it concentrates the flavor as it thickens.