Chicken marsala makes a favorite, comforting recipe. Made with chicken, mushrooms, marsala and chicken stock, this classic chicken marsala recipe is full of flavor!
I just learned recently that chicken marsala is one of my brother-in-law’s favorite meals. And since we’ve missed the home football games that his high school football team have had this year for one reason or another, I knew just what to make for him to help celebrate their big win and as a way of letting him know that we were cheering him on even if we hadn’t been there.
I always start by slicing my chicken breasts in half lengthwise since it not only cuts down on the cooking time for those big ol chicken breasts, but it also makes the portions just about right! You can take the extra step that traditional chicken marsala recipes call for of pounding the chicken if you like. It makes for a tender piece of chicken, but I believe that mine has been pretty tender without that step. It also saves a bit of time. If you have frustrations of the day to work through though, just toss some of the chicken into a zip top freezer bag or between two pieces of parchment. Then, grab your rolling pin and pound away until the chicken is about 1/4″ or so. Then, just carry on with the recipe as listed.
I love to serve chicken marsala over pasta, cooked rice, smashed potatoes, or even a pile of green beans. Hey, don’t knock it til you try it! Ha!
Here’s my Chicken Marsala recipe. I hope your family loves it as much as mine does. It makes a great celebratory meal!
Chicken Marsala Recipe
- 4 boneless, skinless chicken breasts sliced in half lengthwise to make 8 piece about 1/4-inch thick
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup olive oil
- 1/4 cup butter
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- Mix flour, salt, pepper, and thyme in a shallow baking dish. Add chicken pieces one or two at a time to the flour mixture.
- Add olive oil and butter to a large skillet over medium heat. Once butter has melted, begin adding floured chicken to the skillet and cook until browned on one side and turn over to brown lightly on the other side, about 3-5 minutes per side. Remove chicken pieces from the skillet with long tongs and place onto a plate. Continue the process until all chicken has been cooked.
- Add mushrooms and garlic to the skillet and cook until the mushrooms become slightly browned and begin to become tender. Add marsala, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and add back cooked chicken. Reduce heat and allow to simmer for about 12-15 minutes.