Chicken Marsala with Mushrooms Recipe

If you’re looking for a dish that feels like a cozy Italian restaurant dinner but is totally doable at home, this Chicken Marsala with Mushrooms Recipe is going to be your new favorite. I absolutely love how the tender chicken soaks up the rich, slightly sweet Marsala wine sauce, paired with those earthy mushrooms—it’s just pure comfort on a plate. Stick around because I’m sharing tips that will help you nail this recipe perfectly, even if you’re cooking it for the first time!

this Recipe

Ingredients You’ll Need

The magic of this Chicken Marsala with Mushrooms Recipe lies in the balance of simple yet flavorful ingredients. When shopping, look for fresh mushrooms and good-quality Marsala wine—it makes all the difference in the sauce.

• Chicken breasts: Slice them thin for quick cooking and to soak up more sauce.
• Egg: Helps the flour mixture stick nicely to the chicken, creating a light crust.
• All-purpose flour: For dredging and thickening the sauce slightly.
• Salt and black pepper: Essential for seasoning; freshly ground pepper adds a lovely kick.
• Paprika and garlic salt: A touch of warmth and depth in the coating.
• Olive oil and unsalted butter: The perfect combo for frying and flavor.
• Brown onion: Adds a mild sweetness and depth when sautéed.
• Garlic cloves: Minced fresh for that punch of aroma and taste.
• Mushrooms (chestnut and button): Using a mix gives a great texture and earthy flavor.
• Dry Marsala wine: The signature ingredient for that rich, slightly sweet sauce.
• Chicken stock: Adds body and savory depth to the sauce.
• Double/heavy cream: Just a splash to round out the sauce with creaminess.
• Fresh parsley: Brightens the dish and adds a fresh finishing touch.

Variations

I love making this recipe just as it is, but there’s plenty of room to tweak it based on what you have or your preferences—because cooking should totally be your playground!

• Vegetarian Version: Swap the chicken for thick slices of eggplant or seitan; the sauce is the star here and works beautifully over mushrooms alone.
• Non-alcoholic Marsala Sauce: I’ve substituted chicken broth with a splash of grape juice and a little vinegar when I didn’t have Marsala on hand—the sauce still had great depth.
• Use Different Mushrooms: Try cremini, shiitake, or porcini for different textures and flavors.
• Spicy Marsala: Add a pinch of red chili flakes into the sauce if you like a gentle heat, which my family surprisingly loves.

How to Make Chicken Marsala with Mushrooms Recipe

Step 1: Prepare and Dredge the Chicken

First, slice your chicken breasts horizontally so you get nice thin fillets—this helps them cook quickly and soak up the sauce better. Lightly whisk the egg in a shallow bowl, and in another, mix your flour, salt, pepper, paprika, and garlic salt. Dip each piece of chicken into the egg, then dredge it in the flour mixture to coat evenly. This little flour coating creates that lovely golden crust without overpowering the chicken’s tenderness.

Step 2: Brown the Chicken

Heat the olive oil over medium-high heat in a large skillet. When it’s hot, add the chicken pieces and fry them for about 3-4 minutes per side until they’re golden and cooked through. Don’t crowd the pan to ensure even browning! Once cooked, remove the chicken and set it aside on a plate—you’ll finish cooking it in the sauce later.

Step 3: Build the Marsala Mushroom Sauce

Reduce the heat to medium and add the butter to the same pan. Once melted, toss in the sliced onions and cook for 3-4 minutes until softened. Next, add your minced garlic and mushrooms, stirring occasionally for about 5 minutes until the mushrooms turn a beautiful golden brown. This step is where a lot of the flavor develops, so take your time and don’t rush it!

Step 4: Deglaze and Simmer

Pour in the dry Marsala wine and crank up the heat to bring it to a boil. Let it simmer and reduce for about 5 minutes—that concentrates the flavors and changes that wine into a luscious sauce base. Then, add the chicken stock and return the chicken pieces to the pan. Simmer everything together for another 5 minutes so the chicken can soak up all that goodness.

Step 5: Finish With Cream and Parsley

Reduce the heat to low and stir in the double cream. Give everything a gentle stir and turn off the heat. The cream brings richness without making the sauce too heavy. Finish by sprinkling fresh chopped parsley over the top—it adds a fresh pop of color and flavor that’s just irresistible. Serve immediately, ideally with mashed potatoes or green veggies to balance all that savory goodness.

How to Serve Chicken Marsala with Mushrooms Recipe

Garnishes

I always finish with a generous sprinkle of fresh parsley. It adds a lovely brightness and pop of green, which really balances the creamy sauce. Sometimes, I like to add a little lemon zest or a squeeze of fresh lemon juice if I’m feeling fancy—it adds a subtle zing that lifts the dish beautifully.

Side Dishes

Mashed potatoes are my go-to because they soak up every drop of that amazing sauce. But you could also serve this over creamy polenta or garlic buttered noodles. Steamed green beans, sautéed spinach, or roasted asparagus are perfect green sides that add freshness and crunch.

Creative Ways to Present

For special occasions, I like to plate the chicken over a bed of mashed potatoes and spoon the mushrooms and sauce artistically around it. Adding a sprig of fresh thyme or rosemary can make it look restaurant-worthy. Serving it in shallow bowls with a drizzle of extra cream and parsley gives it a rustic, comforting vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken holds up well and the sauce actually tastes even better the next day as the flavors meld. Just be sure to let it cool completely before refrigerating.

Freezing

Freezing Chicken Marsala with Mushrooms Recipe works great! I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of chicken stock or water helps loosen the sauce if it has thickened too much. Avoid microwaving if you can, as the chicken can dry out; slow, gentle warming keeps it juicy.

FAQs

Final Thoughts

This Chicken Marsala with Mushrooms Recipe has become one of my kitchen staples because it’s reliably delicious and never fails to impress at the dinner table. Every time I make it, I’m reminded how such simple ingredients can come together to create something truly comforting and special. Give it a try—I promise you’ll love how easy and rewarding it is to whip up this classic Italian favorite at home. Let me know how yours turns out!

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