Chicken Marsala with Mushrooms

The smell of Marsala sauce simmering on the stove still takes me back to my tiny apartment kitchen, where I learned that fancy restaurant flavors could actually happen at home. I was terrified of using wine in cooking back then, so discovering grape juice and balsamic could create that same rich depth was nothing short of a revelation. Now this is the dish I turn to when I want something that tastes special but only takes about 40 minutes from start to finish.

My husband still talks about the first time I made this for date night at home. I was so nervous about the sauce not thickening properly that I kept checking it every 30 seconds. When it finally coated the back of a spoon like the recipes said it should, I may have done an actual victory dance in the kitchen.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to an even thickness ensures they cook evenly and stay tender
• 1/2 cup all-purpose flour: This creates that golden crust and helps thicken the sauce later
• 1/2 teaspoon salt: Essential for bringing out all the flavors
• 1/4 teaspoon black pepper: Freshly ground gives the best result
• 2 tablespoons olive oil: Use unsalted butter if you want extra richness
• 8 oz cremini or white mushrooms: Cremini have more flavor but white work perfectly fine
• 2 cloves garlic: Minced fresh adds that aromatic base
• 1 cup low-sodium chicken broth: Low sodium lets you control the salt level
• 1/2 cup unsweetened grape juice: Red or white both work beautifully as the Marsala substitute
• 1 tablespoon balsamic vinegar: This adds the complexity that Marsala wine usually provides
• 1 teaspoon dried thyme: Use double the amount if you have fresh thyme
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water: This slurry is what transforms the sauce into something velvety
• 2 tablespoons chopped fresh parsley: Adds a bright finish and pop of color

Instructions

Pound the chicken:

Place each breast between plastic wrap and gently pound to an even 1/2 inch thickness, working from the center outward.

Dredge the chicken:

Mix flour, salt, and pepper in a shallow bowl, then coat each chicken piece and shake off any excess flour.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat and cook chicken 4 to 5 minutes per side until golden and cooked through.

Rest the meat:

Transfer chicken to a plate and cover loosely with foil while you make the sauce.

Cook the mushrooms:

Add mushrooms to the same skillet and cook 4 to 5 minutes until browned and tender.

Add the garlic:

Sauté minced garlic for 1 minute until fragrant, being careful not to burn it.

Build the sauce base:

Pour in chicken broth, grape juice, balsamic vinegar, and thyme, then bring to a simmer while scraping up the browned bits.

Thicken the sauce:

Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the sauce coats the back of a spoon.

Combine everything:

Return chicken to the skillet and simmer for 2 to 3 minutes, spooning sauce over the top.

Finish and serve:

Garnish with chopped parsley and serve immediately while everything is hot.

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This recipe became our go-to for anniversary dinners at home. There is something about that rich, glossy sauce that makes even a Tuesday night feel like a special occasion worth celebrating.

Making It Creamier

Stir in 2 tablespoons of heavy cream or coconut cream at the very end for a luxurious twist. I discovered this accidentally when I wanted to use up some leftover cream, and now half the time I make it this way.

Serving Suggestions

Mashed potatoes are classic because they soak up that incredible sauce. But I have also served this over buttered noodles, steamed rice, or even roasted vegetables when I want something lighter.

Make It Your Own

Sometimes I swap the grape juice for apple juice when I want a slightly sweeter, lighter flavor profile. It is not traditional but my family actually prefers it that way now.

• Use gluten-free flour to make this dish gluten-free
• Add a splash of cream at the end for extra richness
• Substitute fresh thyme for dried if you have it on hand

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I hope this recipe finds its way into your regular rotation. There is something deeply satisfying about making a dish that tastes like it came from a restaurant right in your own kitchen.

Questions & Answers

→ What makes this Marsala-style sauce alcohol-free?

The sauce combines grape juice with balsamic vinegar to replicate the sweet and depth of traditional Marsala wine without any alcohol. The grape juice provides fruitiness while balsamic adds tangy complexity.

→ Can I make this dish gluten-free?

Absolutely. Simply substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken. Ensure your chicken broth and other ingredients are certified gluten-free as well.

→ What should I serve with chicken Marsala?

This dish pairs beautifully with mashed potatoes, egg noodles, or steamed rice to soak up the flavorful sauce. Roasted vegetables or a simple green salad make excellent sides to complete the meal.

→ How do I get the sauce to the right consistency?

The cornstarch slurry mixed with cold water helps thicken the sauce naturally. Simmer for 2-3 minutes after adding it, and the sauce will coat the back of a spoon perfectly.

→ Can I use different types of mushrooms?

Yes, cremini and white mushrooms work wonderfully, but you can also use shiitake for more umami or button mushrooms for a milder taste. Slice them evenly so they cook uniformly.

→ How should I store leftovers?

Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if the sauce needs loosening.