Chicken Marsala with Mushrooms (Printable)

Tender chicken breasts and mushrooms simmered in a rich Marsala-style sauce with garlic and herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Sauce & Vegetables

05 - 2 tablespoons olive oil or unsalted butter
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 1/2 cup unsweetened grape juice
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon dried thyme or 2 teaspoons fresh
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Pound chicken breasts to an even 1/2-inch thickness for uniform cooking.
02 - Combine flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture, shaking off any excess.
03 - Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add mushrooms to the same skillet and cook for 4–5 minutes until browned and tender. Add garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, grape juice, balsamic vinegar, and thyme. Bring to a simmer, scraping up any browned bits from the pan.
06 - Stir in the cornstarch slurry and simmer for 2–3 minutes until the sauce thickens.
07 - Return chicken to the skillet and simmer for 2–3 minutes, spooning sauce over the top. Garnish with chopped parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce develops this gorgeous restaurant quality gloss without any wine shopping needed
  • One pan cleanup means more time enjoying dinner and less time at the sink
02 -
  • Do not skip scraping up the browned bits from the pan after adding the liquid
  • The sauce continues thickening off the heat so do not reduce it too much
03 -
  • Use a cold skillet for the cornstarch mixture so it does not clump
  • Red grape juice gives a closer Marsala flavor than white

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