Pan-Seared Chicken with Garlic Mushroom Marsala Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Seared to golden perfection and served with a rich Marsala wine and garlic mushroom sauce. This Italian-inspired chicken recipe, ready in about 35 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 420 calories and feeds 2, 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry Marsala wine
• 3/4 cup chicken broth
• 1 tsp fresh thyme leaves
• 1 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry, then season 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 and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter is melted and oil shimmers. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through; remove chicken and keep warm.
3. Step 3: Lower heat to medium and add remaining 1 tbsp butter and 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
4. Step 4: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
5. Step 5: Pour in 1/2 cup dry Marsala wine, scraping the browned bits from the pan, and simmer until reduced by half, about 3 minutes.
6. Step 6: Stir in 3/4 cup chicken broth and 1 tsp fresh thyme leaves, simmer gently for 5 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Return the chicken breasts to the pan and spoon sauce over them for 2 minutes to reheat and meld flavors.
8. Step 8: Garnish with 1 tbsp chopped fresh parsley before serving.