Pan-Roasted Chicken with Wild Mushroom and Marsala Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked to golden perfection and served with a rich Marsala wine and wild mushroom sauce. This french-inspired chicken ready in about 35 minutes blends olive oil, unsalted butter, sliced cremini mushrooms 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 350 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.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 skinless boneless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
  3. Step 3: Lower heat to medium, add 2 tbsp unsalted butter, then sauté 2 finely chopped shallots and 8 oz sliced cremini mushrooms for 4-5 minutes until softened and fragrant.
  4. Step 4: Pour in 1/2 cup Marsala wine to deglaze the pan, scraping up browned bits, and simmer for 2 minutes to reduce slightly.
  5. Step 5: Add 1 cup chicken broth and 1 tsp fresh thyme leaves, simmer the sauce for 5-7 minutes until it thickens and coats the back of a spoon.
  6. Step 6: Return the chicken to the pan, spoon sauce over, and cook for 2 minutes more to meld flavors.
  7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.

Frequently asked questions

How long does Pan-Roasted Chicken with Wild Mushroom and Marsala Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Chicken with Wild Mushroom and Marsala 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 Pan-Roasted Chicken with Wild Mushroom and Marsala 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 Pan-Roasted Chicken with Wild Mushroom and Marsala 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 Pan-Roasted Chicken with Wild Mushroom and Marsala Sauce?

French 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.

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