Chicken Marsala Recipe

This Chicken Marsala is the definition of a “wow” meal that’s secretly so easy to pull off! Imagine tender, golden-brown chicken cutlets bathed in a silky, savory mushroom sauce that has just the right hint of sweetness and tang. It’s elegant enough for a Saturday night dinner party but fast enough for a Tuesday evening when you just need a big hug in food form. The way the earthy mushrooms mingle with that glossy, rich sauce is truly unreal—trust me, you’re going to want to soak up every last drop!

Why You’ll Love This Recipe

• Restaurant Quality at Home: You get that sophisticated Italian-bistro flavor without the hefty price tag or having to leave your house.
• The Ultimate Texture: Pounding the chicken ensures it’s incredibly tender and juicy, while the light flour dusting creates a gorgeous golden crust.
• Flavor Harmony: The combination of savory chicken broth, sweet grape juice, and a splash of balsamic creates a deep, complex sauce that tastes like it’s been simmering for hours.
• A Total Crowd-Pleaser: It’s hearty, comforting, and looks beautiful on the plate—definitely a “game-changer” for your dinner rotation.

Ingredients

Gather up these goodies to get started on your new favorite meal:

• Boneless Skinless Chicken Breasts: Our lean protein base; pounding them flat ensures they cook evenly and stay tender.
• All-Purpose Flour: Provides a light coating for the chicken to help it brown and gives the sauce a little extra body.
• Salt and Black Pepper: Essential for seasoning the chicken from the very start.
• Olive Oil and Unsalted Butter: The “dream team” for sautéing; oil handles the heat, while butter adds that rich, nutty flavor.
• Mushrooms: These add a wonderful earthy depth and meaty texture to the sauce.
• Garlic: Because everything is better with a little aromatic punch!
• Chicken Broth: The savory liquid base for our luscious sauce.
• White Grape Juice: Adds a beautiful hint of sweetness that mimics the traditional wine base perfectly.
• Balsamic Vinegar: Just a touch to provide a subtle tang and deepen the color of the sauce.
• Cornstarch and Water: Our secret weapon for creating that thick, glossy, restaurant-style finish.
• Fresh Parsley: A pop of bright color and freshness to finish the dish.

Note: The full list of ingredients with exact measurements can be found right under the article in the recipe card.

How to Make the Recipe

Step 1: Prep the Chicken

Start by placing your chicken breasts between sheets of parchment paper. Give them a light pound to even out the thickness—this is great for stress relief and ensures every bite cooks at the same speed!

Step 2: The Flour Dredge

Whisk together your flour, salt, and pepper in a shallow dish. Lightly coat each piece of chicken, making sure to shake off any extra. We want a delicate veil of flour, not a heavy crust.

Step 3: Sear to Golden Perfection

Heat your oil and butter in a large skillet. Lay the chicken in and let it sizzle for about 4–5 minutes per side. You’re looking for a beautiful golden-brown glow. Once cooked through, set them aside to rest.

Step 4: Sauté the Aromatics

In that same pan (keep all those tasty brown bits!), toss in the mushrooms. Sauté them until they are soft and browned. Add the garlic at the last second so it smells amazing without burning.

Step 5: Deglaze and Simmer

Pour in the chicken broth, grape juice, and balsamic vinegar. Use your spoon to scrape up all those flavorful bits from the bottom of the pan—that’s where the magic is! Let it simmer for about 5 minutes.

Step 6: Thicken and Coat

Whisk your cornstarch and water together, then stir it into the bubbling sauce. Watch as it turns glossy and thick! Slide the chicken back into the pan, letting it simmer for a few more minutes until it’s perfectly coated and hot.

Step 7: Garnish and Enjoy

Sprinkle over that fresh parsley and get ready to serve. It looks—and smells—absolutely divine!

Pro Tips for Making the Recipe

• Don’t Overcrowd the Pan: If your skillet isn’t huge, sear the chicken in batches. This ensures they actually brown instead of steaming!
• Brown the Mushrooms Well: Let the mushrooms sit undisturbed for a minute or two in the pan to get a deep, dark sear. This intensifies the “umami” flavor of the whole dish.
• The “Scrape” is Key: Make sure you really scrape the bottom of the pan when you add the liquids. Those caramelized bits (called fond) contain all the concentrated flavor.

How to Serve

This saucy masterpiece deserves a great partner! Here are a few ways to serve it:

• Over Pasta: Angel hair or linguine is perfect for catching all that extra mushroom sauce.
• With Potatoes: Serve it alongside creamy mashed potatoes or roasted fingerlings for a comforting vibe.
• Low Carb Option: It’s incredible over cauliflower mash or with a side of roasted asparagus.
• Bread is Mandatory: You’ll definitely want some crusty Italian bread to swipe up every last drop of sauce!

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and sauce in an airtight container. It will stay delicious in the fridge for up to 3 days.

Freezing

You can freeze this dish for up to 2 months. Just keep in mind that the mushroom sauce might thin out slightly upon thawing. Thaw it in the fridge overnight before reheating.

Reheating

Gently reheat in a skillet over medium-low heat. If the sauce is too thick, add a tiny splash of chicken broth to loosen it back up to that silky consistency.

FAQs

Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs work beautifully here and are very forgiving. Just keep in mind they may take a minute or two longer to cook through than pounded breasts.

What kind of mushrooms are best for this? Cremini (baby bella) mushrooms are my go-to for their deeper flavor, but simple white button mushrooms work perfectly well too! You can even use a wild mushroom mix if you’re feeling fancy.

Is there a substitute for the white grape juice? If you don’t have grape juice, you can use a bit more chicken broth with a tiny pinch of sugar, or even apple juice in a pinch. The goal is to get that slight fruity sweetness to balance the savory notes.

How do I keep the chicken from getting tough? The key is the initial pounding! Even thickness means the thin ends won’t overcook while you wait for the thick middle to finish. Also, be sure not to boil the chicken aggressively when you return it to the sauce—a gentle simmer is all you need.