Savory Herb Chicken Marsala

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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If you’re on the hunt for a dish that’s both comforting and elegant, look no further than Savory Herb Chicken Marsala. This recipe combines tender chicken with earthy mushrooms and a rich Marsala wine sauce that’ll make your taste buds sing. Perfect for a cozy dinner or impressing guests!

Ingredients for Savory Herb Chicken Marsala

Chicken breasts provide a lean, protein-rich base that absorbs the flavors of the sauce beautifully. Salt and black pepper are essential for seasoning, enhancing the natural flavors. The all-purpose flour helps create a golden crust when the chicken is seared. Olive oil is used for its high smoke point and subtle flavor, while a touch of butter adds richness. Cremini mushrooms bring an earthy depth to the dish, and garlic adds a fragrant punch. The Marsala wine is the star of the sauce, offering a sweet and nutty flavor. Chicken broth adds moisture and depth, while parsley and thyme infuse the dish with fresh, herbal notes. Finally, heavy cream gives the sauce a luxurious, silky finish.

Tips & Tricks

  • For a thicker sauce, let it simmer a bit longer before adding the chicken back in.
  • Don’t rush the browning process — a good sear on the chicken adds flavor.
  • If you don’t have Marsala wine, a dry sherry or Madeira can be a substitute.

Serving Suggestions

This dish pairs beautifully with creamy mashed potatoes or a simple risotto to soak up the delicious sauce. A side of sautéed green beans or a fresh salad with a light vinaigrette would complement the richness nicely.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well and add extra juiciness to the dish.
What if I don’t have fresh herbs?
Dried herbs can be used, but reduce the amount by half since they’re more concentrated.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Reheat gently on the stove to avoid overcooking.

Savory Herb Chicken Marsala Recipe Walkthrough

Start by seasoning your chicken breasts with salt and pepper. Dredge them in flour, making sure to shake off the excess. This thin coating will help give the chicken a nice golden crust.

Heat your olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook them until they’re golden brown on both sides, which should take about 6 minutes per side. Once done, remove them from the skillet and set them aside.

In the same skillet, melt the butter, then add your sliced mushrooms. Sauté these until they’re golden brown, which usually takes about 4 minutes. Add the minced garlic and cook for another minute, just until it’s fragrant.

Now, pour in the Marsala wine and chicken broth. Scrape up any browned bits from the bottom of the skillet. This is where a lot of the flavor comes from. Bring this mixture to a simmer and let it reduce by half, which should take around 10 minutes.

Once reduced, stir in your parsley, thyme, and heavy cream. Add the chicken back into the skillet, making sure each piece is covered in the sauce. Let it cook until the sauce has thickened and the chicken is cooked through, about another 5 minutes.

Serve the chicken hot, drizzled generously with the mushroom Marsala sauce. Enjoy!

Why You'll Love This Recipe

  • Quick and easy — comes together in under an hour.
  • Rich, complex flavors from the Marsala wine sauce.
  • Family-friendly and perfect for entertaining.
  • Simple ingredients that are likely already in your pantry.

Ingredients

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp ground black pepper
1 cup all-purpose flour
4 tbsp olive oil
1 tbsp butter
2 cups cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
2 tbsp fresh parsley, chopped
1 tsp dried thyme
1/2 cup heavy cream

Step-by-step Instructions

Step 1: Season the chicken breasts with salt and pepper and then dredge in flour, shaking off excess.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 6 minutes per side. Remove chicken and set aside.
Step 3: In the same skillet, add butter and sliced mushrooms. Sauté until mushrooms are golden brown, about 4 minutes.
Step 4: Add minced garlic to the mushrooms and cook for an additional 1 minute.
Step 5: Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and let reduce by half, about 10 minutes.
Step 6: Stir in parsley, thyme, and heavy cream. Return the chicken to the skillet and cook until the sauce thickens and the chicken is cooked through, about 5 minutes.
Step 7: Serve the chicken hot, drizzled with the mushroom Marsala sauce.

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