If you’re craving a dish that’s both comforting and elegant without a ton of fuss, you’re going to love this Easy Chicken Marsala with Mushrooms Recipe. I absolutely adore how the tender chicken breasts soak up the rich, slightly sweet Marsala wine sauce, and paired with earthy mushrooms—it feels like you’re dining out at a fancy Italian restaurant without leaving your kitchen. Stick with me here, because I’m sharing all my tips and tricks to make sure your dinner comes out perfectly every time.
Why You’ll Love This Recipe
- Super Simple Ingredients: You only need pantry staples plus fresh mushrooms and chicken, making it easy to throw together any night.
- Restaurant Flavor at Home: This sauce tastes like something you’d order at a trattoria, but it’s ready in under 30 minutes.
- Juicy & Tender Chicken: The secret is a quick sear and then simmering in that luscious Marsala sauce for a perfectly moist result.
- Versatile & Crowd Pleaser: I’ve served this at family dinners and date nights – it always impresses.
Ingredients You’ll Need
Each ingredient in this Easy Chicken Marsala with Mushrooms Recipe works harmoniously to build layers of flavor. From the flour coating that gives a lovely crust, to the Marsala wine that adds depth, these components are easy to find and pack a punch. Here’s a quick look at what you’ll want to have on hand.
- Chicken breasts: Slicing them in half horizontally makes them cook evenly and faster—trust me, this step is a game changer.
- Egg: Helps the flour and seasoning stick perfectly to the chicken for a crisp exterior.
- Flour: Thickens the sauce a bit and creates that desirable golden crust.
- Seasonings (Salt, pepper, paprika, garlic salt): They add balanced seasoning right in the coating, so every bite sings.
- Olive oil: Gives a nice sear on the chicken without burning.
- Butter: Adds richness and helps soften onions, elevating the sauce flavor.
- Brown onion: Sweetness from the onion complements the earthy mushrooms beautifully.
- Garlic: A little goes a long way for that aromatic lift.
- Mushrooms: I love mixing chestnut and button mushrooms for variety—they soak up the sauce so well.
- Dry Marsala wine: The star of the sauce—adds a slightly sweet, nutty flavor that’s iconic.
- Chicken stock: Builds savory body in the sauce and keeps everything moist.
- Double/heavy cream: Just a touch to make the sauce silky and luscious.
- Fresh parsley: Brightens the dish with a little herbaceous freshness at the end.
Variations
I love that this Easy Chicken Marsala with Mushrooms Recipe is super adaptable. Over the years, I’ve tried a few tweaks depending on what’s in my fridge or dietary needs, and it always turns out delicious. Feel free to experiment to find your favorite version!
- No-Alcohol Version: When I wanted a family-friendly dinner, I swapped Marsala wine for extra chicken stock and a splash of grape juice, which still gave a sweet depth.
- Different Mushrooms: Sometimes I like adding shiitake or cremini mushrooms for a stronger earthy flavor.
- Cream-Free Option: For a lighter sauce, just skip the cream or substitute with coconut milk; it’s surprisingly good.
- Spicy Kick: Adding a pinch of red pepper flakes during cooking gives a nice heat balance.
- Herb Boost: Try adding thyme or rosemary to the sauce for extra aroma and complexity.
How to Make Easy Chicken Marsala with Mushrooms Recipe
Step 1: Prep Your Chicken for Quick, Even Cooking
Begin by slicing each large chicken breast horizontally, so you end up with four fillets that cook evenly and stay juicy. Whisk an egg lightly in a shallow bowl; this will help the flour mixture stick. In another shallow bowl, combine the flour with salt, pepper, paprika, and garlic salt—this seasoned coating is key to that irresistible golden crust. Dip each chicken piece first in the egg, then dredge in the flour mixture, shaking off any excess so it’s not clumpy. This layering helps seal in moisture and gives texture to your dish.
Step 2: Sear the Chicken Until Golden
Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking. Place the chicken fillets carefully—avoid overcrowding, or use two pans if needed. Cook each side for about 3-4 minutes until they develop a beautiful golden-brown color. You’re aiming for that crust which locks in juices, so resist the urge to move them too much. Once golden, transfer the chicken to a plate and tent loosely with foil. Don’t worry if they’re not completely cooked through yet—that happens in the sauce.
Step 3: Build the Flavorful Sauce
In the same pan, add the butter and let it melt over medium heat. Toss in the sliced onion and cook for 3-4 minutes until it begins to soften and turn translucent. Then add the minced garlic and mushrooms, stirring occasionally so the mushrooms brown lightly without steaming. This step brings out fantastic earthy, sweet flavors. Next, pour in the Marsala wine and crank the heat up to bring it to a boil. Let it simmer for 5 minutes to reduce slightly—this concentrates the wine’s sweetness and aroma.
Step 4: Simmer Chicken in Wine & Stock
Return the chicken fillets to the pan nestling them into the sauce. Pour in the chicken stock, bring everything back to a boil, then reduce to a simmer. Let it cook gently for another 5 minutes, allowing the chicken to finish cooking and absorb those delicious flavors. The sauce will thicken slightly thanks to the flour coating, making every bite silky and flavorful.
Step 5: Stir in Cream and Finish with Parsley
Turn off the heat and stir in the double cream for a velvety finish that isn’t too heavy. Sprinkle fresh chopped parsley over the top—this fresh pop of green and a hint of herbiness really lifts the whole dish. Now it’s ready to serve!
Pro Tips for Making Easy Chicken Marsala with Mushrooms Recipe
- Slice Chicken Evenly: I learned that slicing the breasts in half horizontally means faster, more even cooking and tender results every time.
- Don’t Skip Browning: That golden crust isn’t just pretty—it locks in moisture and adds flavor.
- Use a Good Marsala Wine: Not all Marsala wines are the same—choose a dry or semi-dry bottle for balance, and avoid anything labeled cooking wine.
- Simmer Gently: Keep the heat low when simmering chicken in the sauce to prevent it from drying out.
How to Serve Easy Chicken Marsala with Mushrooms Recipe
Garnishes
I always top this dish with a generous sprinkle of fresh parsley—it adds the perfect fresh note and brightens the dish. Sometimes I add a few thin lemon wedges on the side for guests to squeeze over if they want an extra zing, which pairs beautifully with the creamy Marsala sauce.
Side Dishes
For sides, mashed potatoes are my go-to because they soak up the delicious sauce like a dream. I also love serving it with simple steamed green veggies, like broccoli or green beans, for a balanced plate. Garlic Parmesan roasted asparagus is another favorite that brings a little crunch and freshness.
Creative Ways to Present
If I’m plating this for a special occasion, I like to arrange the chicken neatly on warm serving plates, spoon the sauce and mushrooms artistically over the top, then garnish with a small sprig of parsley and a dusting of freshly ground pepper. Serving it family-style in a rustic cast iron skillet always feels cozy and inviting, especially on chilly evenings.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely before transferring them into airtight containers. Stored in the fridge, they stay good for 3 to 4 days. The sauce thickens overnight, so sometimes I add a splash of chicken stock or water when reheating to loosen it up.
Freezing
This recipe freezes well! I portion it into freezer-safe containers and it keeps for up to 3 months. When freezing, I recommend holding off on adding the fresh parsley, and saving that fresh touch until after reheating.
Reheating
The best way to reheat is gently on the stove over low heat; stirring occasionally keeps the chicken moist and the sauce silky. Microwaving works in a pinch but be sure to cover and add a splash of stock or water to prevent drying.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs have more fat, so they stay juicy and flavorful. Just adjust cooking time slightly, as thighs may take a bit longer to cook through. Be sure to slice them evenly for consistent cooking.
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What can I substitute if I don’t have Marsala wine?
If you’re out of Marsala, you can substitute with a dry sherry, Madeira, or even a mix of white grape juice and brandy for a similar sweet, nutty flavor. For an alcohol-free option, extra chicken stock with a splash of balsamic vinegar or grape juice works well too.
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Can this recipe be made dairy-free?
Yes! Simply skip the butter and use olive oil instead. Substitute the heavy cream with coconut cream or a dairy-free cream alternative to keep that luscious texture without dairy.
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How do I avoid a soggy mushroom sauce?
Make sure to cook the mushrooms until their moisture evaporates and they start browning before adding the liquid. This step concentrates their flavor and prevents a watery sauce.
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Is it okay to use frozen mushrooms if fresh aren’t available?
You can, but frozen mushrooms release more water and can make the sauce runnier. If using frozen, thaw and drain them thoroughly before cooking, and cook them a bit longer to evaporate excess moisture.
Final Thoughts
This Easy Chicken Marsala with Mushrooms Recipe has become one of my absolute favorites, not just because it tastes incredible, but because it’s so approachable to make. I used to get intimidated by wine sauces until I tried this—the technique is straightforward and the results are impressive. I can’t wait for you to try it and see how it becomes your weeknight go-to or a meal you bring out when you want to wow family and friends. Serve it up, relax, and enjoy that perfect plate of comfort and elegance that you made yourself!
Print
Easy Chicken Marsala with Mushrooms Recipe
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This Chicken Marsala recipe features juicy pan-fried chicken breasts in a rich and flavorful Marsala wine sauce with mushrooms, onions, garlic, and a touch of cream. It’s an easy yet elegant dish that pairs wonderfully with mashed potatoes and green vegetables, perfect for a comforting dinner.
Ingredients
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
- 3 tbsp olive oil
- 1 tbsp unsalted butter
Vegetables and Sauce
- 1 brown onion (peeled and sliced)
- 3 cloves garlic (peeled and minced)
- 250 g (8 oz) mushrooms (sliced, a mixture of chestnut and button mushrooms preferred)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare Chicken Fillets: Slice the chicken breasts horizontally into four thin fillets to ensure even cooking and tender texture.
- Set Up Coatings: Lightly whisk the egg in a shallow bowl. In another shallow bowl, mix the flour with salt, pepper, paprika, and garlic salt to create the dredging mixture.
- Coat the Chicken: Dip each chicken fillet first into the whisked egg, then dredge thoroughly in the seasoned flour mixture to coat evenly.
- Fry Chicken: Heat olive oil in a large frying pan or skillet over medium-high heat. Fry the coated chicken fillets for several minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
- Cook Vegetables: Add butter to the same pan and reduce heat to medium. Sauté the sliced onion for 3-4 minutes until soft. Then add the minced garlic and sliced mushrooms, cooking for approximately 5 minutes until mushrooms are lightly browned, stirring occasionally.
- Add Marsala Wine: Pour the dry Marsala wine into the pan, bring to a boil, then simmer for 5 minutes to reduce and develop flavor.
- Simmer Chicken in Sauce: Return the fried chicken fillets to the pan. Pour in the chicken stock, bring to boil, then simmer everything together for another 5 minutes to allow the flavors to meld.
- Finish with Cream: Stir in the double/heavy cream to enrich the sauce, then remove the pan from heat.
- Serve: Plate the chicken topped with the mushroom Marsala sauce and sprinkle with fresh chopped parsley. Serve best alongside mashed potatoes and steamed green vegetables.
Notes
- The sauce’s richness can be balanced by adjusting the cream quantity or omitting it for a lighter version.
- For a non-alcoholic version, replace Marsala wine with additional chicken stock and a splash of white grape juice or a mixture of grape juice and vinegar for acidity.
- Use a mix of mushrooms for more depth of flavor; chestnut mushrooms add nuttiness alongside button mushrooms.
- Ensure chicken breasts are pounded or sliced to even thickness for consistent cooking.
- To keep chicken juicy, avoid overcooking and maintain medium-high heat during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
