Chicken Marsala with Mushrooms

The first time I made Chicken Marsala without wine, my husband actually liked it more than the restaurant version. He kept asking what made the sauce so rich and layered. That grape juice and balsamic trick creates this beautiful depth that nobody believes is alcohol-free.

I served this at my sisters house last month when she was recovering from surgery. Her kids who claim to hate mushrooms went back for seconds. Something about how the mushrooms get all golden and savory in that pan makes even skeptics convert.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them thin makes such a difference for even cooking and tender texture
• 1/2 cup all purpose flour: This creates that perfect golden crust and helps thicken the sauce later
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other flavors shine
• 2 tablespoons olive oil: Use butter instead if you want that extra richness
• 8 oz cremini or white mushrooms sliced: Brown them really well for maximum flavor
• 2 cloves garlic minced: Add it when the mushrooms are almost done so it does not burn
• 1 cup low sodium chicken broth: Low sodium is crucial since the sauce reduces down
• 1/2 cup unsweetened grape juice: Red grape juice gives a closer Marsala flavor but white works beautifully too
• 1 tablespoon balsamic vinegar: This adds that complex tangy note that wine usually provides
• 1 teaspoon dried thyme: Fresh thyme is lovely but dried works perfectly here
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water: Mix this right before adding or it will settle
• 2 tablespoons chopped fresh parsley: Adds such a pretty finishing touch and fresh pop

Instructions

Pound the chicken:

Place each breast between plastic wrap and use a meat mallet or heavy skillet to pound to even 1/2 inch thickness. Listen for that satisfying thwack sound.

Season and dredge:

Whisk flour salt and pepper in a shallow bowl. Press each chicken piece into the flour shake off excess and set aside on a plate.

Sear to golden perfection:

Heat oil in a large skillet over medium high heat until shimmering. Cook chicken 4 to 5 minutes per side until deep golden and cooked through. Transfer to a plate and cover loosely with foil.

Brown the mushrooms:

In the same pan add mushrooms and cook 4 to 5 minutes. Let them get really brown and almost crispy in spots. Stir in garlic for just 1 minute until fragrant.

Build the sauce base:

Pour in chicken broth grape juice balsamic and thyme. Bring to a simmer while scraping up all those flavorful browned bits from the bottom of the pan.

Thicken to glossy perfection:

Stir in the cornstarch slurry and simmer 2 to 3 minutes. The sauce should coat the back of a spoon beautifully.

Bring it all together:

Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes until everything is heated through and coated.

Finish and serve:

Sprinkle with fresh parsley and serve right away while the sauce is still glossy and hot.

Save

This dish has become my go to for dinner parties because it feels so fancy but comes together in under an hour. My friend Maria asked for the recipe three times before she believed it was that simple.

Making It Your Own

Sometimes I add a splash of heavy cream at the end for an even silkier sauce. Coconut cream works beautifully too and keeps it dairy free while adding this lovely subtle sweetness.

Perfect Pairings

Mashed potatoes are classic because they soak up all that incredible sauce. But buttered egg noodles or steamed rice work just as well for a simpler weeknight version.

Make Ahead Magic

You can pound and dredge the chicken up to a day ahead. Store it between parchment paper in the fridge.

• Make the sauce base ahead and reheat gently before serving
• Leftovers actually taste better the next day as flavors meld
• Freeze cooked chicken in sauce for up to 3 months

Save

There is something so satisfying about making a dish that tastes like it came from a professional kitchen. Pour yourself a glass of grape juice and enjoy the process.

Recipe FAQs

→ What kind of mushrooms work best?

Cremini or white mushrooms are ideal for their firm texture and earthy flavor, which complement the sauce well.

→ Can I make the sauce dairy-free?

Yes, using olive oil instead of butter keeps the sauce dairy-free without sacrificing richness.

→ Is grape juice important in the sauce?

Grape juice adds a subtle sweetness and depth; you can substitute with apple juice for a milder flavor.

→ How do I ensure the chicken stays tender?

Pound the breasts to even thickness and cook them just until golden to retain juiciness.

→ What sides pair well with this dish?

Mashed potatoes, pasta, or steamed rice all make excellent companions to soak up the flavorful sauce.