Chicken Marsala
Comfort food done right: easy Chicken Marsala with mushrooms, creamy sauce, and mashed potato magic.
Ingredients
- 2 chicken breast tenderized
- 16 oz crimini mushrooms sliced
- 1/4 cup flour for dredging
- 1 tsp garlic powder
- 2 tbsp butter
- 1 shallot finely chopped
- 3 cloves garlic minced
- 3 sprigs fresh thyme chopped
- 1 cup chicken broth
- 1/2 cup marsala wine
- 1/4 cup heavy cream
- salt and pepper to taste
- mashed potatoes for serving
- fresh parsley, chopped for garnish
Instructions
- Prep the chicken: Pat the chicken breasts dry and season both sides with garlic powder, salt, and pepper. Dredge lightly in flour, shaking off any excess.
- Sear the chicken: Heat 1 tbsp butter in a large skillet over medium heat. Add chicken and cook 3–4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
- Cook the mushrooms & shallot: In the same pan, add the remaining butter. Toss in the sliced mushrooms and cook until browned, about 5 minutes. Add the shallot, garlic and thyme, cooking for another 1–2 minutes until fragrant.
- Make the sauce: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. Add the chicken broth and stir, then finish with the heavy cream. Let the sauce thicken for 2–3 minutes. Taste and adjust seasoning with salt and pepper.
- Combine & serve: Return the chicken to the pan, spooning the sauce and mushrooms over the top. Serve hot over a bed of creamy mashed potatoes, letting the sauce soak in.
Notes
Tips & Tricks
- For extra flavor, sear the chicken in olive oil + butter combo.
- Let the sauce reduce slowly to concentrate the flavors.
- Slice mushrooms thin for faster cooking and maximum sauce absorption.
- Can easily double for more servings — just use a bigger pan!