Pan-Seared Chicken Breast with Mushroom Marsala Sauce

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

Juicy chicken breasts pan-seared and topped with a rich mushroom and Marsala wine sauce for an elegant yet simple dinner. This italian-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless skinless chicken breasts dry, then season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each breast in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 8 oz sliced cremini mushrooms and sauté for 4-5 minutes until browned.
  4. Step 4: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 3/4 cup dry Marsala wine and 1/2 cup chicken broth, scraping the bottom of the pan to release browned bits.
  5. Step 5: Simmer sauce for 5-7 minutes until reduced by half and slightly thickened. Stir in 1 tsp fresh thyme leaves.
  6. Step 6: Return chicken breasts to the skillet, spoon sauce over them, and cook for 1-2 more minutes to reheat. Serve immediately with sauce spooned on top.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Mushroom Marsala Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Breast with Mushroom Marsala Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Mushroom 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-Seared Chicken Breast with Mushroom 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-Seared Chicken Breast with Mushroom Marsala 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.

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