Chicken Marsala with Mushrooms (Printable Version)

Tender chicken breasts simmered in a savory mushroom sauce with Italian-inspired flavors.

# What You’ll Need:

→ Chicken

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

→ Cooking & Sauce

05 - 2 tablespoons olive oil (or unsalted butter)
06 - 2 tablespoons unsalted butter (or additional olive oil for dairy-free)
07 - 8 oz cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1/2 cup unsweetened grape juice (white or red)
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (for cornstarch slurry)
15 - 2 tablespoons fresh parsley, chopped (for garnish)

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
02 - Combine flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
04 - Add remaining butter to the skillet. Sauté mushrooms for 5–6 minutes until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.
05 - Pour in chicken broth, grape juice, and balsamic vinegar. Stir in thyme and scrape up browned bits. Bring to a simmer.
06 - Return chicken to skillet, cover, and simmer for 8–10 minutes to meld flavors.
07 - Mix cornstarch and water in a small bowl, then stir into skillet. Simmer 1–2 minutes until sauce thickens.
08 - Sprinkle fresh parsley over chicken before serving. Serve hot alongside mashed potatoes, rice, or pasta.

# Top Tips:

01 -
  • The mushrooms soak up all that savory juice and turn into something almost meaty.
  • You get restaurant-quality flavor without opening a single bottle of alcohol.
  • It comes together in under an hour, even on a weeknight when youre tired.
  • The sauce clings to everything—pasta, rice, even crusty bread.
02 -
  • Do not skip pounding the chicken—uneven thickness means some parts dry out while others stay raw.
  • Let the mushrooms sit still in the pan at first so they brown instead of steam.
  • Scrape the bottom of the skillet when you add the liquid or youll lose all that caramelized flavor.
  • Taste the sauce before serving and add a pinch of salt if it needs it, especially if you used low-sodium broth.
03 -
  • Let the chicken rest on the counter for ten minutes before cooking so it sears instead of steaming.
  • Use a wide skillet so the chicken has room to brown without crowding.
  • Taste the sauce halfway through simmering and adjust the vinegar or salt to your liking.
  • If the sauce tastes too sweet, add another splash of balsamic or a pinch of salt to balance it out.

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