Chicken Marsala with Mushrooms

This chicken marsala with mushrooms recipe brings restaurant quality flavor straight into your kitchen with only 35 minutes from start to finish. If you are searching for an easy chicken marsala that feels special but fits a busy schedule, this one pot classic delivers juicy pan seared chicken and a rich mushroom sauce everyone loves. With quick 10 minute prep and just 25 minutes cook time, it is perfect for weeknights or even small celebrations.

I first made this chicken marsala with mushrooms for a cozy date night when craving my favorite Italian restaurant dish. The first time using baby bella mushrooms, I was amazed by the hearty depth they brought to the savory marsala sauce. Now it is a family requested meal for those times we want extra comforting flavors without lots of fuss or a pile of dirty dishes.

Gather Your Ingredients

• Boneless, skinless chicken breasts: Pound these thin for faster cooking and extra tenderness; quality matters here for juiciness—chicken thighs work well too if preferred
• All purpose flour: For dredging and thickening, a gluten free 1 to 1 flour blend works for gluten free needs
• Kosher salt and freshly cracked black pepper: Season the flour and chicken evenly for the best flavor in each bite
• Extra virgin olive oil: Adds fruity, rich notes and helps attain perfect browning on the chicken without burning
• Salted butter: Creates a velvety sauce texture; substitute vegan butter for dairy free requirements without sacrificing mouthfeel
• White mushrooms or baby bella mushrooms: Sliced thin for hearty, earthy flavor and quick sautéing; use the freshest mushrooms for a robust taste
• Chicken broth: Use low sodium for better seasoning control and cleaner flavor—vegetable broth is a suitable swap
• Non alcoholic marsala substitute: Blend chicken broth, balsamic vinegar, and grape or apple juice to mimic classic marsala flavor if you do not have wine
• Cornstarch and cold water: Optional, for thickening; mix well before adding to avoid lumps and ensure a glossy, smooth sauce
• Fresh chopped parsley: Sprinkle as a vibrant garnish at the end for a bright and fresh finish

How to Make Chicken Marsala with Mushrooms

Prepare the Chicken for Dredging:

Pound chicken breasts to an even thinness using a meat mallet or rolling pin for fast and even cooking. Coat each fillet in a shallow dish of all purpose flour mixed with salt and pepper, making sure every surface is covered. Shake off any extra flour for a crisp crust that helps the marsala sauce stick.

Sear Chicken Breasts for Golden Color:

Heat olive oil and half of the butter in a large skillet over medium heat until shimmering, which takes about 2 minutes. Lay the coated chicken breasts in the pan without crowding and sear for 4 to 5 minutes per side, turning once, until golden and cooked through to 165°F. Move the chicken to a warm plate so it stays juicy.

Sauté the Mushrooms for Earthy Flavor:

Add the rest of the butter to the skillet and toss in sliced mushrooms. Stir while scraping up flavorful browned bits for 5 to 7 minutes, or until mushrooms are soft and golden. The aroma should be nutty and deep, signaling they are ready for sauce building.

Deglaze the Pan and Make the Marsala Sauce:

Pour in chicken broth and your non alcoholic marsala mixture (or real Marsala wine if using) and gently stir to lift all browned pieces from the bottom. Simmer for 5 minutes so the flavors intensify and the sauce slightly reduces to coat chicken later.

Thicken the Sauce if Desired:

Mix cornstarch and cold water together, then pour into the skillet while whisking constantly. Let simmer for 2 to 3 minutes as the sauce becomes creamy and clings to a spoon, giving the classic texture of a restaurant chicken marsala.

Finish with Chicken in the Sauce:

Return the cooked chicken and any accumulated juices to the skillet. Spoon mushrooms and marsala sauce generously over each piece. Simmer together for 2 to 3 more minutes, just until the flavors meld and everything is piping hot, but avoid overcooking the chicken.

Serve and Garnish:

Place the chicken onto plates, drape with mushroom marsala sauce, and sprinkle chopped parsley over the top. Enjoy with mashed potatoes, rice, or pasta for a true Italian inspired feast.

The first time I swapped in baby bella mushrooms for regular white, the earthy richness took the dish to a whole new level and my family asked for seconds. Now, this marsala is one of our favorite cold weather comfort meals and a go to for special requests when everyone wants classic Italian taste with minimal effort. Even picky eaters finish their plates thanks to the creamy and savory mushroom sauce.

Smart Swaps and Variations

If you run out of chicken breast, boneless chicken thighs stay just as tender and absorb the marsala sauce beautifully. For gluten free options, use a 1 to 1 flour blend and confirm your broth is certified gluten free. Make it fully dairy free by skipping the butter and using a bit more olive oil with no compromise on richness. For vegetarians, thick slices of portobello or pressed tofu can be dredged and cooked using the same method for a hearty plant based variation.

How to Store and Reheat Chicken Marsala with Mushrooms

Refrigerate any leftover chicken marsala with mushrooms in a quality airtight container for up to 4 days. Always reheat gently in a skillet over low heat, adding a splash of broth if the sauce thickens too much after chilling. To freeze, let chicken and sauce cool completely, portion into freezer containers, and freeze for up to 3 months. Defrost overnight in the fridge and warm until hot before serving, stirring in a little extra chicken broth to restore the original sauciness.

What to Serve with Chicken Marsala with Mushrooms

This chicken marsala is delicious alongside creamy mashed potatoes, buttered egg noodles, or simple fluffy rice to catch every bit of the velvety mushroom sauce. For an Italian inspired dinner, serve with a crisp arugula salad dressed with lemon vinaigrette or fresh garlic bread. Light sides like green beans, asparagus, or even sautéed spinach balance the rich marsala sauce for a well rounded plate.

Nutritional Benefits

Chicken marsala with mushrooms delivers balanced nutrition with a high protein content to satisfy your hunger and keep you full. Lean chicken provides muscle building amino acids, while mushrooms add antioxidants and B vitamins. Adapt the dish to gluten free or dairy free diets easily by swapping flour and butter, making this comfort food classic fit almost any dietary need. Each serving has around 500 calories, 25 grams protein, and healthy fats mainly from olive oil.

Recipe Success Tips

If your marsala sauce is too thin after simmering, stir in a cornstarch slurry and cook for a few extra minutes until the consistency is just right. To prevent dry chicken, always bring it back to the skillet only at the end and let it simmer briefly in the sauce. If you happen to be out of mushrooms, caramelized shallots or a handful of sun dried tomatoes can add depth and sweetness to the dish so you never miss out on big flavor.

This chicken marsala with mushrooms is the answer for anyone wanting a restaurant favorite at home on any night of the week. Enjoy the comfort of rich mushroom sauce and juicy chicken with your favorite sides and let it become a regular on your family table.

Common Questions About This Recipe

→ Can I use a different cut of chicken?

Yes, thighs work well and bring extra juiciness. Adjust cooking time to ensure doneness.

→ What can I serve with this dish?

Mashed potatoes, pasta, or rice all pair beautifully with the savory sauce and mushrooms.

→ Is there a substitute for Marsala wine?

Try a mix of chicken broth, balsamic vinegar, and grape or apple juice for a similar flavor depth.

→ Can I make it ahead?

Yes, reheat gently on the stove to maintain juicy chicken and a smooth sauce.

→ How do I thicken the sauce?

Use a cornstarch slurry (cornstarch mixed with cold water) stirred in at the end and simmer briefly.