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Easy Chicken Marsala Skillet

Close-up of tender chicken marsala pieces in a rich mushroom sauce, garnished with fresh parsley.
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A quick and elegant chicken skillet with a rich mushroom and Marsala wine sauce, perfect for a weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 pound mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
  4. Add minced garlic and cook for 1 minute more until fragrant.
  5. Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  6. Stir in chicken broth and heavy cream. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
  7. Return the chicken to the skillet. Stir in butter and parsley. Cook until chicken is heated through and the sauce is creamy.
  8. Season with additional salt and pepper if needed.

Notes

  • For a gluten-free option, ensure your chicken broth is gluten-free.
  • If you don’t have Marsala wine, you can substitute with dry sherry or even red wine, though the flavor will be slightly different.
  • Serve this chicken marsala over pasta, mashed potatoes, or with crusty bread to soak up the delicious sauce.

Nutrition

Find it online: https://cutcooktaste.com/chicken-marsala-easy-skillet-recipe/