Prep the Chicken

I love how this recipe starts off because there’s not much to do in the way of prep—just the chicken. Place your chicken breasts between two pieces of plastic wrap or parchment paper, and use a meat mallet or rolling pin to pound them out to an even thickness. I usually go for about 1/2 inch thick. This helps the chicken cook faster and more evenly. Plus, it makes it more tender when you bite into it.

Once your chicken is ready, season it generously with salt and pepper on both sides. Don’t be shy here. A little seasoning goes a long way, and you want your chicken to be full of flavor.

Dredge the Chicken in Flour

Now, we’re going to take our seasoned chicken and coat it lightly in flour. This helps to create that crispy outer layer while keeping the chicken juicy on the inside. Just place the flour on a plate and gently press each chicken breast into the flour. Make sure it's coated all over, but shake off any excess flour—no need to go overboard.

Brown the Chicken

Heat your olive oil (or butter, if you're feeling extra) in a large skillet over medium-high heat. Once the pan is hot, add your chicken breasts. You’ll want to cook them for about 3-4 minutes per side until they’re golden brown. The chicken doesn’t need to be cooked all the way through yet because we’ll finish it off in the sauce. When they’re done, remove the chicken from the skillet and set it aside.

Pro tip: If you're cooking for a family or a crowd, it’s best to work in batches so the chicken has room to brown properly. You don't want to overcrowd the pan!

Create the Marsala Sauce

This is where the magic happens! In the same skillet, add your sliced mushrooms and sauté them for about 3 minutes until they’re softened and slightly browned. I love mushrooms in this dish because they soak up all that rich flavor from the pan.

Once the mushrooms are ready, pour in the Marsala wine and chicken broth. Stir to scrape up all those flavorful bits stuck to the bottom of the pan (that’s all the flavor!). Bring everything to a simmer and let it cook for about 5 minutes. The sauce will reduce and thicken slightly, creating that silky, flavorful goodness we love about Chicken Marsala.

Bring It All Together

Now, return the chicken to the skillet and spoon some of that amazing sauce over the top. Let the chicken simmer in the sauce for another 5 minutes, or until the chicken is fully cooked through and the sauce has thickened just a bit.

Taste your sauce, and if needed, adjust the seasoning with a pinch of salt and pepper. Once everything is perfect, sprinkle fresh parsley over the dish for a little color and added freshness.

Serve It Up!

Once the chicken is cooked and coated in that wonderful sauce, it’s time to plate it up! I love serving Chicken Marsala with mashed potatoes or a side of pasta. The rich sauce is perfect for spooning over something starchy to really soak up all that flavor. You could even go with a simple green salad on the side to balance things out.

And don’t forget—grab that extra glass of Marsala wine you’ve got hanging around and enjoy a sip while you eat!