Chicken Marsala with Mushrooms (Print)
Tender chicken and savory mushrooms cooked in a rich, flavorful Marsala-style sauce for a comforting meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Sauce & Vegetables
05 - 2 tablespoons olive oil (or unsalted butter)
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 1/2 cup unsweetened grape juice (red or white)
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon dried thyme (or 2 teaspoons fresh)
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
13 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
02 - In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
03 - Heat olive oil (or butter) in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
04 - In the same skillet, add mushrooms and cook for 4–5 minutes until browned and tender. Add garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, grape juice, balsamic vinegar, and thyme. Bring to a simmer, scraping up any browned bits from the pan.
06 - Stir in the cornstarch slurry and simmer for 2–3 minutes, until the sauce thickens.
07 - Return the chicken to the skillet and simmer for 2–3 minutes, spooning sauce over the top.
08 - Garnish with chopped parsley and serve immediately.
# Expert Tips:
01 -
- The grape juice and balsamic trick creates that signature Marsala depth without any wine
- Everything happens in one skillet so cleanup is practically nonexistent
02 -
- Crowding the pan when searing chicken will steam instead of brown so work in batches if needed
- The sauce looks thin at first but thickens dramatically once the cornstarch hits the hot liquid
03 -
- Use room temperature chicken for more even cooking and better browning
- Let the mushrooms really brown and caramelize before adding garlic or they will steam