Pan-Seared Chicken with Mushroom Marsala Sauce

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

Juicy chicken breasts pan-seared and served with a rich mushroom Marsala wine sauce, perfect for an elegant weeknight dinner. This italian-inspired chicken ready in about 35 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 370 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.

Prep: 10 min Cook: 25 min Serves 2 Italian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge the chicken in 1/4 cup all-purpose flour, shaking off any excess.
  2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching 165°F internal temperature. Remove chicken and set aside on a plate.
  3. Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the skillet. Add 8 oz sliced cremini mushrooms and sauté for 4-5 minutes until softened and edges are golden.
  4. Step 4: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 3/4 cup dry Marsala wine, scraping the pan to loosen browned bits, and simmer for 3 minutes until reduced by half.
  5. Step 5: Add 1/2 cup chicken broth and simmer the sauce for 5 minutes until it thickens slightly and coats the back of a spoon.
  6. Step 6: Return the chicken breasts to the skillet and spoon the sauce over them. Cook together for 1-2 minutes to reheat. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Mushroom 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-Seared Chicken with Mushroom 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-Seared Chicken 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 with Mushroom Marsala Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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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