Description
This perfect date night chicken marsala recipe is ready in 30 minutes flat, with no fancy ingredients. The mushrooms get silky, the sauce turns velvety, and the chicken stays tender instead of tough.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the Chicken: Place each chicken breast on a cutting board and cover with plastic wrap or parchment paper. Pound to 1/2-inch thickness. Season both sides with salt and pepper.
- Set Up Dredging Station: In a shallow dish, whisk together flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Dredge each chicken piece in the flour mixture, coating both sides evenly. Shake off excess.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Swirl until butter melts and foams. Place chicken in pan without crowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 160°F. Transfer to a plate and tent with foil.
- Cook the Mushrooms: Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan. Add sliced mushrooms and cook undisturbed for 2 minutes. Stir and cook another 2-3 minutes until golden. Add minced garlic and cook 30 seconds until fragrant.
- Build the Sauce: Pour in marsala wine and scrape up browned bits from pan. Let simmer 1-2 minutes until reduced slightly. Add chicken broth and bring to a gentle simmer. Stir in heavy cream and cook 1 minute until sauce thickens enough to coat the back of a spoon.
- Combine and Finish: Return chicken to pan, nestling into sauce. Spoon mushrooms and sauce over top. Simmer 1-2 minutes until flavors meld. Sauce should be glossy and smooth.
- Garnish and Serve: Sprinkle fresh parsley over top. Serve immediately.
Notes
Don’t skip pounding the chicken for even cooking. Pat chicken dry before dredging. Let pan get hot enough for a sizzle but not so hot that butter burns. Don’t move chicken too early; it releases naturally when ready. Use real dry marsala wine for best flavor. Make extra sauce if desired. Start side dish before cooking chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 485
- Sodium: 720
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 42
Keywords: chicken marsala, date night dinner, 30-minute meal, easy chicken recipe, Italian dinner, mushroom sauce