Pan-Seared Chicken with Creamy Mushroom Marsala Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy pan-seared chicken breasts topped with a rich mushroom and Marsala wine sauce, perfect for a comforting dinner. This italian-inspired chicken ready in about 30 minutes blends salt, black pepper, all-purpose flour 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 480 calories and feeds 2, 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

• 2 (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic cloves, minced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Lightly dredge the chicken in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tablespoons 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 temperature 165°F). Remove chicken and keep warm.
3. Step 3: Reduce heat to medium, add 2 tablespoons unsalted butter to the skillet. Once melted, add 8 ounces sliced cremini mushrooms and sauté for 5 minutes until browned.
4. Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Pour in 1/2 cup dry Marsala wine and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer for 3 minutes until sauce reduces slightly.
6. Step 6: Stir in 1/4 cup heavy cream and cook for 2 more minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Return chicken to the pan, spoon sauce over it, and cook for another minute to reheat. Garnish with 2 tablespoons chopped fresh parsley before serving.