Description
This Best Chicken Marsala recipe is a classic Italian-American dish featuring tender, seared chicken breasts in a rich and flavorful Marsala wine sauce with sautéed mushrooms and garlic. Perfect for a comforting yet elegant dinner ready in just 40 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Sauce & Vegetables
- 8 oz fresh cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Season the chicken breasts evenly with salt and black pepper to enhance their flavor before cooking.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 5 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and minced garlic. Sauté them for about 8 minutes until the mushrooms are tender and the garlic is fragrant.
- Add Liquids and Simmer: Pour in the dry Marsala wine and low-sodium chicken broth into the skillet with the mushrooms and garlic. Scrape the bottom of the skillet to loosen any browned bits, then let the mixture simmer for 5 minutes until the sauce slightly thickens.
- Return Chicken to Sauce: Place the seared chicken breasts back into the skillet, spooning some sauce over the top. Allow the chicken to simmer in the sauce for a few more minutes so it absorbs the flavors.
- Garnish and Serve: Transfer the chicken to serving plates, drizzle extra sauce on top, and garnish with freshly chopped parsley. Serve immediately.
Notes
- For best results, use dry Marsala wine to avoid a too sweet flavor.
- You can substitute cremini mushrooms with button mushrooms if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Serve with mashed potatoes or pasta to complement the rich sauce.
