Stovetop Chicken Marsala with Mushrooms
Tender chicken breasts sautéed and simmered in a rich Marsala wine and mushroom sauce for a classic Italian-inspired meal. This italian-inspired chicken ready in about 35 minutes pairs salt, black pepper, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 pieces, about 6 oz each boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic cloves, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Pound 4 boneless skinless chicken breasts to 1/2-inch thickness, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Dredge each breast in 1/2 cup all-purpose flour, shaking off excess.
- Step 3: Heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
- Step 4: Add chicken breasts and cook for 4 minutes per side until golden brown and cooked through; transfer to plate.
- Step 5: In the same skillet, add 8 oz sliced cremini mushrooms and 2 minced garlic cloves; sauté for 5 minutes until mushrooms brown and garlic is fragrant.
- Step 6: Pour in 3/4 cup Marsala wine and 3/4 cup chicken broth, scraping up browned bits; simmer for 6-7 minutes until sauce reduces and thickens slightly.
- Step 7: Return chicken to the skillet and coat with sauce; cook an additional 2 minutes to warm through.
- Step 8: Sprinkle 2 tbsp chopped fresh parsley over the dish and serve.
Frequently asked questions
How long does Stovetop Chicken Marsala with Mushrooms take to make?
Total time is about 35 minutes (15 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 Stovetop Chicken Marsala with Mushrooms?
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 Stovetop Chicken Marsala with Mushrooms?
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 Stovetop Chicken Marsala with Mushrooms 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 Stovetop Chicken Marsala with Mushrooms?
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.
