Chicken Marsala With Mushrooms
This Chicken Marsala With Mushrooms is SO EASY! Tender chicken breasts in a savory mushroom and Marsala wine sauce packed with bold, comforting flavor.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 8 ounces mushrooms sliced (cremini or white button mushrooms work well)
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 cup fresh parsley chopped
Instructions
Step 1: Prep the Chicken
- Start by patting your chicken breasts dry with paper towels. This helps the flour coating stick better and ensures a nice golden crust. In a shallow dish, combine the all-purpose flour with salt, black pepper, garlic powder, and dried basil. Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 2: Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Step 3: Cook the Mushrooms
- In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Step 4: Build the Sauce
- Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly and thicken.
Step 5: Combine and Finish
- Return the chicken breasts to the skillet, spooning some of the mushroom sauce over the top. Let everything cook together for another 2-3 minutes, so the flavors meld. Just before serving, sprinkle fresh chopped parsley over the dish for a burst of color and freshness.
Equipment
- Large Skillet or Sauté Pan
- Shallow dish or bowl
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
- Serving platter or plates
Notes
- Pat chicken dry before dredging to help the flour coating stick and create a crispy crust.
- Don’t overcrowd the pan when cooking mushrooms to ensure they brown and don’t steam.
- Leftovers store well in the fridge for up to 3 days; reheat gently with added broth if sauce thickens.
