Chicken Marsala
Servings: 2 | Time: 30 minutes
Why Make Chicken Marsala?
Chicken Marsala is one of those timeless dishes that feels both comforting and a little indulgent. It’s a beautiful marriage of tender pan-seared chicken and a rich, silky sauce made with earthy mushrooms and sweet Marsala wine. The magic is in its balance—savory, slightly sweet, deeply flavorful, yet surprisingly simple to make at home.
What makes Chicken Marsala worth making isn’t just its restaurant-worthy flavor; it’s the way it brings elegance to everyday ingredients. It’s perfect for a cozy weeknight dinner, yet impressive enough to serve to guests. Plus, it all comes together in one pan—meaning less cleanup and more time to enjoy what really matters: a good meal, shared.
Whether you’re revisiting a classic or making it for the first time, Chicken Marsala is a reminder that great food doesn’t need to be complicated—it just needs to be made with care.
Directions
Season the halved chicken breasts with salt.
Add butter to a large sauté pan and melt on high heat.
Add chicken breasts presentation side down to the pan.
Sear until brown, about 3 to 4 minutes, turn and sear the other side.
Remove the chicken from the pan and set in a pan.
Add olive oil to the pan and mushrooms, spread them all over the pan and let brown on medium heat for 6-8 minutes.
Turn the mushrooms.
Add the shallots and garlic to the pan and sauté with the mushrooms.
Turn the fire off and add the Marsala wine to the pan, turn the fire back on and reduce by half.
Add the cream and chicken to the pan and simmer until the chicken is cooked through and cream is reduced, about 8 minutes.
Add parsley to the pan and stir in.
Place the chicken on a plate and cover with mushrooms and sauce.
Ingredients
2 chicken breasts, halved
¼ teaspoon salt
2 tablespoons butter
2 cups mushrooms
1 shallot thinly sliced
1 garlic sliced
2 tablespoons olive oil
1 ½ cup marsala wine (decrease by ½ cup for a lighter flavor)
½ cup cream
¼ cup chopped flat leaf parsley
