There’s a sound that lives in my memory—the soft hiss of butter hitting a hot pan right before you drop in a piece of floured chicken breast. That was the soundtrack to my mother’s kitchen on Sunday nights when she made Chicken Marsala. The windows would fog up slightly from the steam, and she’d shoo everyone away from the stove like a territorial dragon guarding her treasure.
I remember standing on tiptoe, trying to peek into the skillet, watching the sauce darken into something glossy and elegant. It smelled like comfort dressed up for a dinner party—mushrooms, garlic, Marsala wine. She never measured anything. “You’ll know it’s right when it smells right,” she’d say. That has since become my entire cooking philosophy (and my excuse when I forget to measure salt).
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min | 25 min | 40 min | 4 | Intermediate |
Why You’ll Love This Recipe
- It feels fancy but comes together in one pan.
- The sauce tastes like something from a cozy Italian trattoria.
- The mushrooms soak up every bit of flavor (like tiny sponges of joy).
- Leftovers are even better the next day.
Grab These (Ingredients)
For the Chicken:
- 2 large chicken breasts, halved lengthwise and pounded thin
- 1/2 cup flour (for dredging)
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 2 tbsp butter
For the Sauce:
- 1 cup cremini or button mushrooms, sliced (don’t crowd them—they hate that)
- 2 cloves garlic, minced
- 3/4 cup Marsala wine (I use Florio Sweet Marsala, but dry works too)
- 3/4 cup chicken broth
- 1/4 cup heavy cream (optional but oh, so worth it)
- 1 tbsp unsalted butter (for finishing)
- Fresh parsley, chopped, for garnish
Let’s Make It
Start by dredging the chicken in flour seasoned with salt and pepper. Don’t skip this—it gives the sauce something to cling to later. Heat olive oil and butter in a large skillet over medium-high heat. When the butter foams and sizzles, lay in the chicken. The sound should be a crisp whisper, not a scream. Brown both sides, about 3–4 minutes each, until golden. Transfer to a plate.
Now, add the mushrooms. Don’t rush this part. Let them sit until they get that deep, golden-brown edge. They’ll release their liquid, then reabsorb it—like a little miracle of flavor concentration. Add garlic and sauté briefly (30 seconds, no more, or it’ll burn faster than my first attempt at caramel).
Pour in the Marsala wine. The pan will hiss and sigh, and you’ll feel like you just stepped into a restaurant kitchen. Scrape up the browned bits—those are the flavor gold mines. Stir in chicken broth and let it simmer down until slightly reduced and rich-smelling.
Now, if you’re feeling indulgent (and honestly, you should), stir in the cream. Taste the sauce. It should be silky, earthy, with a sweet note from the wine. Slide the chicken back in, spoon the sauce over it, and simmer gently for a few minutes until everything thickens and the chicken feels like it belongs there—like old friends reunited at the table.
To finish, swirl in that final tablespoon of butter. It gives the sauce that glossy, restaurant-level finish. Garnish with parsley, step back, and admire your handiwork. You just made comfort food that wears a tuxedo.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~490 kcal |
| Protein | 36g |
| Carbs | 14g |
| Fat | 29g |
| Fiber | 1g |
| Sugar | 3g |
Note: Estimates, because I measure with my heart, not a calculator.
Variations & Add-Ins
- Mushroom overload: Add a mix of shiitake and oyster mushrooms for deeper flavor.
- Lighter version: Skip the cream, use extra broth, and squeeze in lemon juice for brightness.
- Extra decadent: Stir in a spoonful of mascarpone or Parmesan at the end.
Serving Ideas
I love it over creamy mashed potatoes or buttery noodles, but honestly, it’s divine with crusty bread—the kind that lets you mop up every drop of sauce. My husband prefers it with polenta (he calls it “fancy grits,” which I try not to take personally).
Storage & Reheating
Let it cool before storing in an airtight container for up to 3 days. To reheat, warm gently in a pan with a splash of broth or cream—just enough to loosen the sauce. Avoid microwaving; it dulls the texture.
My Two Cents (Pro Tip)
Use real Marsala wine—not cooking wine from the grocery aisle. The flavor difference is night and day. And don’t rush the mushrooms; they’re the unsung heroes here.
You Asked, I’m Answering
Q: Can I make this gluten-free?
A: Absolutely. Use cornstarch or rice flour for dredging—it works beautifully.
Q: Can I use chicken thighs?
A: Yes, and they’ll be juicier. Just adjust the cook time slightly since they’re thicker.
Q: Can I skip the cream?
A: Sure—but don’t. The cream softens the wine’s sharpness and makes everything taste expensive.