Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce
Tender pan-seared chicken breasts simmered in a rich Marsala wine sauce with sautéed mushrooms for a classic Italian dinner. This italian-inspired chicken ready in about 30 minutes blends all-purpose flour, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz, sliced cremini mushrooms
- 2 cloves garlic cloves, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Place 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish and mix. Dredge 4 boneless skinless chicken breasts in the flour mixture, shaking off excess.
- Step 2: Heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
- Step 3: Add chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil.
- Step 4: In the same skillet add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 5: Pour in 3/4 cup dry Marsala wine and 3/4 cup chicken broth, scraping up any browned bits from the pan. Simmer for 5-7 minutes until sauce reduces and thickens slightly.
- Step 6: Return chicken to the skillet and spoon sauce over top. Simmer for 2 minutes to reheat.
- Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish and serve immediately with your choice of sides.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Chicken Marsala with Mushrooms and Marsala Wine Sauce?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
