Chicken Marsala is one of those rare dishes that feels like a restaurant experience without the restaurant kitchen effort. It’s a surprisingly quick and easy process—all in one skillet!— that’s kind of ideal on a night that’s super busy but still needs a super dose of flavor.
Chicken breasts get a quick coat and sear … then a silky mushroom sauce (accented with Marsala, of course) adds a dose of creamy richness. Serve it over pasta, potatoes, or rice. Chef’s kiss!
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Reprinted with permission from Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi © 2023. Published by Union Square & Co. Photography © Andrew Bui.
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1 1/2 pounds boneless, skinless chicken breasts, pounded thin
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 cup all-purpose flour
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3 to 4 tablespoons extra-virgin olive oil
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1 medium shallot, minced
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8 ounces cremini mushrooms, sliced
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1/3 cup Marsala wine
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1/4 cup chicken broth
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4 tablespoons (1/2 stick) unsalted butter
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Chopped fresh parsley, for serving
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Prepare the chicken:
Pat the chicken dry with paper towels and season on both sides with salt and pepper. Place the flour in a shallow bowl and dredge half of the chicken in the flour, shaking off any excess.
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Cook the chicken:
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. When the oil is shimmering, arrange the dredged chicken in the skillet, working in batches as needed, and fry until the flour is golden brown, about 4 minutes per side. Transfer to a platter.
Dredge the remaining chicken, heat 1 more tablespoon of oil in the skillet, and fry the dredged chicken. Transfer to the platter.
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Cook the mushrooms:
If the skillet is dry, add another tablespoon of olive oil. Add the shallot and cook, using a wooden spoon to scrape up the browned bits from the bottom, until softened, about 2 minutes. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes more. Season with salt and pepper.
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Make the sauce and serve:
Pour in the Marsala and chicken broth. Simmer until the liquid is reduced by half, about 3 minutes. Remove the skillet from the heat and add the butter. Stir as the butter melts to create a smooth, creamy sauce.
Pour the sauce over the chicken, garnish with parsley, and serve.
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| Nutrition Facts (per serving) | |
|---|---|
| 656 | Calories |
| 32g | Fat |
| 32g | Carbs |
| 58g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 656 |
| % Daily Value* | |
| Total Fat 32g | 40% |
| Saturated Fat 11g | 54% |
| Cholesterol 175mg | 58% |
| Sodium 387mg | 17% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Protein 58g | |
| Vitamin C 3mg | 15% |
| Calcium 59mg | 5% |
| Iron 4mg | 22% |
| Potassium 832mg | 18% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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