Skillet Chicken Marsala
Skillet Chicken Marsala is a modern take on the classic Italian-American dish, featuring tender chicken breasts, savory mushrooms, and a silky Marsala wine sauce, all cooked in one pan for a streamlined and delicious meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 10 oz cremini mushrooms, sliced
- 1 large shallot, finely minced
- 3 cloves garlic, minced or pressed
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1 teaspoon fresh thyme, leaves stripped from the stem
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken by pounding it to an even thickness and seasoning with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- Sear the chicken in a skillet with olive oil and butter until golden brown, then set aside.
- Sauté the mushrooms in the same skillet until browned, then add shallots, garlic, and thyme.
- Deglaze the pan with Marsala wine, scraping up brown bits, and reduce by half.
- Add chicken broth and simmer until slightly thickened.
- Return the chicken to the skillet, spoon sauce over it, and heat through.
- Garnish with parsley and serve immediately.
Notes
Pound chicken to an even thickness for even cooking. Be patient with mushrooms for better flavor. Use dry Marsala wine for best results. Adjust sauce thickness with broth if needed.