Chicken Marsala Recipe

Pound and season

Place the chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or heavy skillet, gently pound to an even thickness of about 1/2 inch (this ensures even cooking). Pat dry with paper towels.

Dredge

In a shallow plate, combine the all-purpose flour, kosher salt, black pepper, and garlic powder. Lightly dredge the pounded chicken in the flour mixture, shaking off excess. Set aside on a plate.

Sear

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot, add the chicken. Cook until golden brown, about 3 minutes per side (depending on thickness), until an instant-read thermometer registers 160-165°F (71-74°C). Transfer the chicken to a warm plate and tent with foil to rest while you make the sauce.

Cook mushrooms and aromatics

Lower heat to medium. If needed, add up to 1 teaspoon olive oil to the same skillet. Add the sliced mushrooms and cook without stirring for 2 minutes to get color, then stir and cook another 2–3 minutes until browned and most moisture has evaporated. Add the minced shallot and garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze with Marsala

Pour in the 1/4 cup Marsala wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, approximately 1–2 minutes of simmering.

Build the sauce

Add the 1/4 cup chicken stock to the pan and stir, bringing the mixture to a gentle simmer. Let it reduce slightly, about 2 minutes. Stir in the heavy cream (1 tablespoon) if using, and simmer for another 1 minute to slightly thicken. Taste and adjust seasoning.

Finish sauce and return chicken

Return the rested chicken to the skillet, spooning the sauce and mushrooms over the top. Cook together for 1 minute to rewarm and let the flavors marry. Check internal temperature again if desired.

Season and garnish

Stir in the chopped parsley and the optional 1/2 teaspoon lemon juice. Season to taste with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spoon sauce over the chicken and serve immediately.