Chicken Marsala Recipe
Slow roasted bone in chicken breast on a bed of linguine topped with a sweet and creamy marsala sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roasting the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts skin-side down for about 5-7 minutes until golden brown, then flip and sear the other side for another 5 minutes. Transfer the skillet to the oven and roast for 25-30 minutes until the chicken is cooked through.
- 2
- 3
Making the Marsala Sauce
In the same skillet used for the chicken, add butter and minced garlic over medium heat. Sauté for 1-2 minutes until fragrant. Add the sliced mushrooms and cook until they are tender. Pour in the Marsala wine and let it simmer for about 5 minutes until it reduces by half. Stir in the heavy cream and cook for an additional 2-3 minutes until thickened. Season with salt and pepper to taste.
- 4
Combining Everything
Once the chicken is done roasting, remove it from the oven and let it rest for a few minutes. On a serving plate, create a bed of linguine, place the roasted chicken on top, and generously spoon the Marsala sauce and mushrooms over the chicken. Garnish with chopped fresh parsley.
