Master this simple Chicken Marsala with tender chicken, mushrooms & rich Marsala wine sauce. Ready in 30 minutes for a perfect weeknight meal.

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs/680g), pounded to ¼-inch thickness

½ cup (60g) all-purpose flour

1 tsp salt

½ tsp black pepper

3 Tbsp olive oil, divided

3 Tbsp butter, divided

1 lb (450g) cremini or button mushrooms, sliced ¼-inch thick

2 cloves garlic, minced

¾ cup (180ml) dry Marsala wine

¾ cup (180ml) chicken broth, low-sodium preferred

2 tsp fresh thyme leaves (or ¾ tsp dried)

2 Tbsp fresh parsley, chopped, for garnish

Place chicken breasts between plastic wrap and pound to ¼-inch thickness. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
Heat 2 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
Add remaining 1 Tbsp olive oil to the pan. Add mushrooms and cook undisturbed for 2-3 minutes, then stir and continue cooking for 3-4 minutes until browned.
Add garlic and cook for 30 seconds until fragrant. Pour in Marsala wine, scraping up browned bits from the pan. Simmer until reduced by half, about 3-4 minutes.
Add chicken broth and thyme, bring to a simmer. Return chicken to the pan and simmer for 5-7 minutes until chicken is cooked through and sauce has slightly thickened.
Add remaining 2 Tbsp butter, swirl into sauce until melted. Garnish with parsley before serving.