chicken in marsala mushroom sauce

chicken in marsala mushroom sauce

This classic chicken in marsala mushroom sauce is my new favorite way to cook chicken breast. Boneless, skinless chicken breast is packed full of lean protein but it can often be dry and tasteless. However, when prepped properly and cooked in a flavorful sauce, chicken breast is the perfect weeknight protein of choice!

chicken in marsala mushroom sauce

This sauce combines some of my very favorite flavors, including meaty Cremini mushrooms, fresh garlic, and thyme. I brighten the sauce with a squeeze of fresh lemon juice and parsley added at the very end to preserve their brightness. My recipe calls for three pounds of chicken breast because we love to have leftovers on hand for quick weeknight meals. Serve this chicken in marsala mushroom sauce with wide egg noodles, or as we like to enjoy it, with mashed or roasted cauliflower.

I’m so excited to add this recipe to my weeknight arsenal and I hope you enjoy it as much as we do! If you get a chance to try this recipe, be sure to add a comment and let me know how it goes.

Other chicken breast recipes we love:

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chicken in marsala mushroom sauce

chicken in marsala mushroom sauce

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  • Author: Sepideh Campos


  • 3 pounds boneless, skinless chicken breast
  • Kosher salt
  • Fresh cracked black pepper
  • ¼ cup all purpose flour
  • 6 tablespoons olive oil
  • ½ yellow onion, minced 
  • 16 ounces Cremini mushrooms, sliced
  • 8 cloves garlic, minced
  • 1 teaspoon dried thyme 
  • 1 cup dry Marsala wine
  • 2 cups low sodium chicken broth 
  • Juice of 1 lemon
  • 1 tablespoon unsalted butter
  • ¼ cup fresh parsley, chopped 
  • Serve with mashed potatoes, mashed cauliflower, or wide egg noodles 


  1. Cut each chicken breast in half horizontally. Cut each of the halved chicken pieces into 2 or 3 sections to get relatively even sized pieces of chicken. If any piece of meat is particularly thick, pound it with a mallet between two sheets of plastic wrap.   
  2. Use 2 teaspoons of kosher salt and fresh ground black pepper to season both sides of the chicken pieces.
  3. Set the salted chicken aside at room temperature for up to 10 minutes while you mince the onions and garlic and slice the mushrooms. 
  4. After the salted chicken has been sitting for 10 minutes, spread the flour in a shallow dish and use tongs to dredge each piece of chicken in the flour. 
  5. Place the dredged chicken on a wire rack set inside a rimmed baking dish until you’ve dredged all of the chicken pieces. 
  6. Heat 2 tablespoons of the olive oil in a large, shallow dutch oven (or large saucepan) over medium heat. 
  7. Once the oil is hot, place some of the chicken in the pan in a single layer. Cook the chicken until lightly browned, 3-4 minutes per side. 
  8. Transfer the browned chicken back to the wire rack. 
  9. Add half of the remaining oil to the now empty pan and follow the same steps to brown the remainder of the chicken pieces. 
  10. Transfer all of the browned chicken to the wire rack. 
  11. Add the remainder of the oil to the pan. 
  12. Tip the minced onion into the pan along with ½ teaspoon kosher salt. Cook the onion over medium heat until it releases moisture and becomes translucent, 3-4 minutes. Use a wooden spoon to scrape up any browned bits of chicken and flour stuck to the pan. You can also deglaze the pan with a splash of water to dislodge any browned food from the pan. 
  13. Add the mushrooms and ½ teaspoon kosher salt to the pan, increase the heat to medium-high. 
  14. Cook the mushrooms, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid from the mushrooms evaporates and the mushrooms brown, 8-10 minutes. 
  15. Add the garlic and thyme to the mushrooms and cook until fragrant, 1-2 minutes. 
  16. Add the marsala and chicken broth to the pan, bring to a simmer and reduce the heat to medium low. 
  17. Nestle the browned chicken back into the mushroom and marsala sauce and simmer uncovered, occasionally stirring and scraping the bottom of the pan, until the chicken is fully cooked and the sauce has slightly thickened, 20-30 minutes. 
  18. Turn off the heat, add the fresh lemon juice, and tablespoon of butter to the pan. Stir to combine. Taste and add more salt and pepper if necessary. 
  19. Top the chicken and sauce with fresh parsley and serve hot with your accompaniment of choice.
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