This easy chicken marsala is wonderfully simple and tasty.
It gets a subtle sweetness from the Marsala wine, but it’s still quite savory and delicious. I’m always amazed at just how flavorful the simple ingredients are and how quickly this meal comes together.
And what’s not to love about a delicious, seasoned, and well-browned chicken breast smothered in savory juices along with yellow onions and sliced mushrooms?
You’ll get no complaints from me on that. Nope. None.
This recipe is a no-fail dinner that’s easy, healthy, and super delicious any night of the week.
I recommend using marsala wine for this easy chicken marsala recipe, though dry red would also work.
Or, if you’re looking to cook this without any alcohol, you could substitute with more chicken broth. You won’t get quite the same depth of flavor or sweetness from the chicken broth, but it will still be pretty darn tasty.
The flavor really comes from seasoning the chicken well and making sure to brown it very well. You don’t want to overcook or burn it, but you do want to pay attention to making sure the outside is nice and golden-brown to get the most flavor in the chicken and the marsala sauce.
- 4 boneless, skinless chicken breasts
- 1/2 cup chickpea flour
- 1 tsp sea salt
- 1 tsp ground black pepper plus more to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/4 cup olive oil plus more as needed
- 1 large yellow onion diced
- 25 cremini mushrooms sliced into thick slices
- 2 cloves garlic minced
- 1 cup Marsala wine
- 1 cup low sodium chicken broth
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly using a mallet of rolling pin until approximately approximately 1/4-inch thick. Once flattened, season both sides with the sea salt and ground black pepper.
In a shallow bowl, combine the chickpea flour, salt, pepper and dried herbs.
Heat the oil on medium-high in a large skillet. Dredge the chicken in the seasoned chickpea flour, shaking off the excess.
Saute the chicken for approximately 4-6 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.
Add the onion to the drippings in the pan and sauté until sweating, about 5 minutes. Next, add the mushrooms and garlic and sauté until the mushrooms are nicely browned and the moisture has evaporated, about 6-8 minutes.
Pour the Marsala wine in the pan and bring to a boil.
Cook until the liquid has reduced, approximately 6-8 minutes. Add the chicken stock and simmer for 5 minutes, allowing the liquid to reduce again.
Return the chicken to the pan, cooking 2-3 more minutes while the chicken heats through.
Season with salt and pepper to taste, if necessary.
This post was last updated on August 17, 2015 to include new images and recipe enhancements.