Chicken Marsala with Mushrooms is a flavorful and incredibly easy Italian dish to prepare.
Marsala wine — a fortified wine from Sicily — is famous in cooking for its depth and versatility. In this recipe, it gives the chicken a distinctive aroma and exceptional tenderness.
The mushrooms add a rich, earthy flavor and complete this deliciously comforting dish.
Many people think cooking chicken breast always leads to a dry result — but this recipe will prove that wrong! 😄
Best of all, it’s ready in about 30 minutes — quick, simple, and absolutely delicious.
Let’s get cooking — Mangia with Nonna! 🍷🍄🍗
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: Very easy
Servings: 4
Cost: Budget-friendly
Ingredients
14 oz (about 400 g) mushrooms, sliced
14 oz (about 400 g) chicken breast, thinly sliced
4 tablespoons extra-virgin olive oil
1 garlic clove
⅔ cup (about 5 fl oz / 150 ml) Marsala wine
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
All-purpose flour, for dredging
Instructions
Cook the mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the garlic clove and sauté for about 1 minute, just until fragrant.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Remove the garlic and set the mushrooms aside.Prepare the chicken:
Lightly dredge the chicken slices in flour, shaking off the excess.Sear the chicken:
In the same skillet, add a bit more olive oil if needed. Sear the chicken slices on both sides until golden brown, about 2–3 minutes per side.Add Marsala and simmer:
Season with salt and pepper, then pour in the Marsala wine. Let it simmer gently for a few minutes, scraping up any browned bits from the bottom of the pan.
Return the mushrooms to the skillet and cook everything together for another 5–7 minutes, until the sauce thickens slightly. Be careful not to let it dry out too much.Serve:
Sprinkle with freshly chopped parsley and serve hot.Buon appetito! 🍽️
Tips & Tricks
You can use cremini or baby bella mushrooms for deeper flavor.
For an extra creamy version, stir in a tablespoon of butter at the end.
If you prefer a lighter flavor, replace half the Marsala with chicken broth.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 32 g |
| Carbohydrates | 9 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sodium | 220 mg |
CHICKEN MARSALA WITH MUSHROOMS
Notes
Ingredients
- 14 oz (about 400 g) mushrooms, sliced
- 14 oz (about 400 g) chicken breast, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 1 garlic clove
- ⅔ cup (about 5 fl oz / 150 ml) Marsala wine
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
- All-purpose flour, for dredging
Instructions
- Cook the mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the garlic clove and sauté for about 1 minute, just until fragrant.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Remove the garlic and set the mushrooms aside. - Prepare the chicken:
Lightly dredge the chicken slices in flour, shaking off the excess. - Sear the chicken:
In the same skillet, add a bit more olive oil if needed. Sear the chicken slices on both sides until golden brown, about 2–3 minutes per side. - Add Marsala and simmer:
Season with salt and pepper, then pour in the Marsala wine. Let it simmer gently for a few minutes, scraping up any browned bits from the bottom of the pan.
Return the mushrooms to the skillet and cook everything together for another 5–7 minutes, until the sauce thickens slightly. Be careful not to let it dry out too much. - Serve:
Sprinkle with freshly chopped parsley and serve hot. Buon appetito! 🍽️
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