Easy Chicken Marsala
If you love mushrooms, then you’ve got to try this easy chicken marsala recipe. It comes together in under 40 minutes and tastes amazing. Made from a few simple ingredients, you’re going to fall in love with this dish.
When you want something healthy and nourishing, this recipe is the answer. The tender chicken tastes amazing with the meaty mushrooms and simple sauce. Enjoy this dish with a side of al dente pasta. For a lighter option, you can serve it with a side salad too.
Ingredients in Chicken Marsala
Smart Chicken – For this recipe, I used one pound of Smart Chicken’s chicken breasts. Be sure to butterfly them in half so you end up with four thin cutlets.
Breading – Combine AP flour, salt, and black pepper in a small bowl. Coat the cutlets in the flour mixture making sure they are covered. Any extra flour mixture can be added to the pan. It helps thicken the sauce.
Olive Oil / Butter – You will need both olive oil and butter for this recipe.
Seasonings – You can use simple salt and black pepper for this recipe.
Shallots – Be sure to peel and dice the shallots.
Garlic – Be sure to mince the garlic. Two to three cloves will do.
Mushrooms – For this recipe, I used baby bella mushrooms. They came in an eight-ounce package, pre-sliced. Be sure to wash and dry the mushrooms before adding them to the pan.
Mushroom Chicken Broth – For this recipe, I used Smart Chicken’s mushroom chicken bone broth. It works perfectly with the mushrooms and marsala wine sauce.
Marsala Wine – Be sure to use dry marsala cooking wine.
Thyme – You can add two to three sprigs of fresh thyme to the sauce.
How to Make Chicken Marsala
Butterfly your chicken breasts so you have four cutlets.
Grab a plate and combine the AP flour, salt, and black pepper.
Dust the cutlets in the flour mixture making sure they’re well coated.
Heat a pan over medium heat and add olive oil plus one tablespoon butter.
Add the breaded chicken cutlets to the pan and cook them for 4-5 minutes per side. Remove the chicken from the pan.
In the same pan, add the remaining butter and mushrooms. Sauté the mushrooms for a few minutes. Season with salt and pepper.
Next, add the diced shallots, minced garlic, and fresh thyme. Stir well.
Once the mushrooms begin to brown and the shallots are translucent, deglaze the pan with the marsala wine. Simmer for 2-3 minutes until the wine reduces.
Next, add the mushroom chicken bone broth. Be sure to scrape up any crispy pieces from the bottom of the pan.
Nestle the chicken back into the sauce. Make sure it is cooked through. You’ll want the internal temp to reach 165 degrees Fahrenheit to ensure doneness.
Remove the thyme. Serve hot.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes?
Easy Chicken Marsala
Ingredients
- 1 lb. chicken breasts, butterflied
- 2 tablespoons AP flour
- ¼ teaspoon salt, plus extra to season mushrooms
- ⅛ teaspoon black pepper, plus extra to season mushrooms
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, washed and dried
- ¼ cup shallots, diced small
- 1 tablespoon garlic, minced, about 2-3 cloves
- ¼ cup mushroom chicken bone broth
- ¼ cup dry marsala cooking wine
- 2-3 sprigs fresh thyme
Equipment
- 1 large saute pan
Instructions
- Butterfly your chicken breasts so you have four thin cutlets.
- Grab a plate and combine the AP flour, salt, and black pepper.
- Dust the cutlets in the flour mixture making sure they’re well coated.
- Heat a pan over medium heat and add the olive oil plus one tablespoon butter.
- Add the breaded chicken cutlets to the pan and cook them for 4-5 minutes per side. Remove the chicken from the pan.
- In the same pan, add the remaining tablespoon of butter and mushrooms. Sauté the mushrooms for a few minutes. Season with salt and pepper.
- Next, add the diced shallots, minced garlic, and fresh thyme. Stir well.
- Once the mushrooms begin to brown and the shallots are translucent, deglaze the pan with the marsala wine. Simmer for 2-3 minute to reduce the wine.
- Next, add the mushroom chicken bone broth. Be sure to scrape up any crispy pieces from the bottom of the pan.
- Nestle the chicken back into the sauce. Make sure it is cooked through. You’ll want the internal temp to reach 165 degrees Fahrenheit to ensure doneness.
- Remove the thyme. Serve hot.
2 Comments on “Easy Chicken Marsala”
I just made this for dinner tonight and I had to get on here to say make this right now! I can’t wait for my leftovers tomorrow.
This recipe is FAB! I am a mushroom lover and man this didn’t disappoint. It’s better than most Chicken Marsala I’ve had at restaurants!!