Chicken Marsala with Mushrooms (Print)

Tender chicken breasts in a savory mushroom sauce with balsamic and herbs, perfect for a comforting main course.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Cooking & Sauce

05 - 2 tablespoons olive oil (or unsalted butter)
06 - 2 tablespoons unsalted butter (or more olive oil for dairy-free)
07 - 8 ounces cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1/2 cup unsweetened grape juice (white or red)
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (for cornstarch slurry)
15 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make:

01 - Place chicken breasts between two sheets of plastic wrap and pound gently to an even thickness of about 1/2 inch.
02 - Combine flour, salt, and black pepper in a shallow dish. Coat each chicken breast with the flour mixture, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken breasts 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
04 - Add remaining butter to the skillet. Sauté mushrooms for 5 to 6 minutes until softened and lightly browned. Add garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, grape juice, and balsamic vinegar. Stir in thyme, scraping browned bits from the pan. Bring mixture to a simmer.
06 - Return chicken to the skillet. Cover and simmer for 8 to 10 minutes to meld flavors.
07 - If desired, mix cornstarch and water to form a slurry. Stir into the skillet and simmer 1 to 2 minutes until sauce thickens.
08 - Sprinkle chopped fresh parsley over the dish before serving. Serve hot alongside mashed potatoes, rice, or pasta.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but really takes about forty minutes start to finish.
  • The mushroom sauce is so rich and savory that even picky eaters ask for seconds.
  • You can make it completely dairy-free without losing any of that deep, comforting flavor.
  • Its impressive enough for guests but simple enough for a weeknight when you need something special.
02 -
  • Pounding the chicken to an even thickness is not optional, uneven pieces will cook unevenly and you will end up with dry spots.
  • Do not skip scraping the browned bits from the pan when you add the liquids, thats where all the deep flavor hides.
  • If your sauce looks thin at first, do not panic, it will reduce and thicken as it simmers with the chicken.
  • Let the chicken rest in the sauce for those final minutes, it makes all the difference in tenderness and taste.
03 -
  • Use a hot pan when you add the chicken so it gets that beautiful golden sear without sticking.
  • Taste the sauce before serving and adjust with a pinch of salt, a grind of pepper, or a tiny drizzle of balsamic if it needs more depth.
  • If you are dairy-free, use all olive oil and the dish will still be incredibly rich and satisfying.
  • Fresh parsley is not just for looks, it brightens the whole dish and cuts through the richness in a way dried herbs cannot.

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