Chicken Marsala with Mushrooms (Printable Version)

Tender chicken breasts simmered in a savory mushroom Marsala sauce with aromatic herbs and spices.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ½ cup all-purpose flour (65 grams), for dredging

→ Cooking Fat

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Mushrooms & Aromatics

06 - 10 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped

→ Marsala Sauce Substitute

09 - 1 cup low-sodium chicken broth (240 ml)
10 - ¼ cup unsweetened white grape juice (60 ml)
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon Worcestershire sauce

→ Finishing Touch

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving (optional)

# Step-by-Step:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to ½-inch thickness. Season both sides with salt and freshly ground black pepper.
02 - Dredge each chicken breast in all-purpose flour, shaking off excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook 3–4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium and add remaining 1 tablespoon butter. Add sliced mushrooms and sauté for about 5 minutes until browned. Add shallot and garlic, cooking until fragrant, approximately 1 minute.
05 - Pour in chicken broth, white grape juice, balsamic vinegar, and Worcestershire sauce. Stir well, scraping the pan’s bottom to deglaze. Bring to a simmer and cook until sauce reduces by half, about 8–10 minutes.
06 - Return chicken and any accumulated juices to the pan. Simmer for 2–3 minutes until heated through and coated with sauce.
07 - Sprinkle with chopped fresh parsley and serve with optional lemon wedges.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under 45 minutes on a weeknight.
  • The sauce is silky and deep without a drop of alcohol, so it works for everyone at your table.
  • Pounding the chicken thin means it cooks fast and stays incredibly tender, no dry bites.
02 -
  • Don't overcook the chicken when you first sear it; it finishes cooking in the sauce, so remove it when it's just barely done on the outside.
  • The grape juice and balsamic vinegar are your secret—together they create that sweet-savory complexity that makes people think you spent way more effort than you actually did.
  • Letting the sauce reduce fully is what transforms it from watery to silky; don't rush this step.
03 -
  • If your sauce breaks or looks separated, whisk in a tablespoon of cold butter off the heat and it will come back together silky and smooth.
  • Slice the mushrooms thick enough that they hold their shape but thin enough that they cook through; about ¼-inch is the sweet spot.

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