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+ servings
Chicken breasts with mushroom sauce, inspired by the classic Chicken Marsala, served on a white plate.
3.34 from 3 votes

Chicken Marsala

It's Chicken Marsala for dinner tonight! This delicious chicken marsala recipe pairs perfectly pan-seared chicken breasts with a creamy marsala wine and mushroom sauce you're going to love.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 13
Carbs 16
Protein 36
Yield 4

Ingredients

Sauce

  • 8- oz. crimini mushrooms sliced
  • 1/2 teaspoon salt
  • 1/2 large white onion minced
  • 4 cloves garlic minced
  • 1/2 cup marsala wine
  • 1 1/4 cups chicken broth separated
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme chopped
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch

Instructions

  • Begin by slicing the chicken breasts lengthwise in half to create 4 cutlets.
  • Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat cleaver, pound the chicken to a ½-inch thickness. Set aside. 
  • Mix chicken breading together in a medium-sized bowl by combining whole wheat flour, granulated garlic, onion powder, dried thyme, and salt. 
  • Dredge the chicken by first rinsing each chicken breast with water and then dredging the chicken through the flour mixture. Make sure the chicken breast is completely covered in the flour mixture. 
  • Next, heat a large skillet over medium/high heat. Add 2 tablespoons of butter. 
  • When butter is melted and fragrant, add the chicken cutlets to the pan. 
  • Sauté each cutlet for 4-5 minutes per side on medium heat, or until golden brown and fully cooked.
  • When the chicken is golden brown on both sides, remove chicken cutlets from the pan. Set aside. 
  • Next, add 2 more tablespoons of butter to the same pan. 
  • When the butter is melted, scrape the bottom of the pan with a spatula releasing brown bits from the bottom of the pan. 
  • Place all of the sliced mushrooms into the pan and sprinkle them with 1/4 teaspoon salt. Toss the mushrooms with the butter. 
  • Sauté the mushrooms over medium heat for 6-8 minutes, only tossing every 2 minutes. Sauté until the mushrooms begin to brown.
  • Add the onion and garlic to the pan and sauté the mixture for 3 more minutes.  
  • Deglaze the pan with the marsala wine. 
  • Then, add the 1 cup chicken broth, balsamic vinegar, and fresh thyme, to the pan and stir everything together. 
  • Turn heat to high heat and bring the broth to a boil. 
  • When the broth is boiling, turn the heat to medium/low and simmer until the liquid reduces by half. This will take around 10-12 minutes. 
  • Drizzle heavy cream into the the pan, whisking the cream into the sauce, and let the mixture simmer for an additional 2 minutes. 
  • Whisk 1/4 cup chicken broth and 1 tablespoon corn starch into a bowl and pour it into the pan. The mixture should thicken within 30 seconds. 
  • Finally, add the chicken cutlets into the pan and carefully spoon mushroom sauce on top of each chicken cutlet. 
  • Let the chicken simmer in the mushroom sauce for 3-5 minutes. 
  • Serve alone or over pasta. 

Tips & Notes

*This recipe was modified on May 14, 2021.

Nutrition Facts

Calories: 334kcal | Carbohydrates: 16g | Protein: 36g | Fat: 13g | Fiber: 3g | Sugar: 3g