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Chicken marsala with mushrooms, cherry tomatoes, parsley, and glossy Marsala wine sauce

Chicken Marsala with Mushrooms and Cherry Tomatoes

Chicken marsala with mushrooms is a creamy, savory skillet dinner featuring tender chicken, a rich Marsala wine sauce, and fresh tomato contrast. It is a comforting choice for a polished weeknight meal or a special dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 342
Ingredients Method Notes

Ingredients
  

Marsala Mushroom Sauce
  • 16 oz / 455 g fresh crimini mushrooms, sliced
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt (more to taste)
Chicken and Coating
  • 1 1/2 – 2 lbs. boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 1 teaspoon all purpose seasoning + a pinch of salt and pepper
Topping
  • 1-2 cups cherry tomatoes
  • fresh parsley

Method
 

Preparation
  1. Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the sliced mushrooms and cook for 8-10 minutes until browned.
  2. Stir in the garlic and Marsala wine. Simmer gently, stirring occasionally, for 15-20 minutes to reduce the wine. Add the cornstarch mixture, cream, and salt, then continue until the sauce begins to thicken slightly.
  3. Pound the chicken breasts to about 1 inch thick for even cooking. Cut into smaller single-serving pieces if needed.
  4. Mix the flour, all purpose seasoning, salt, and pepper in a shallow bowl. Coat the chicken pieces in the flour mixture and remove any excess coating.
Cooking
  1. Heat the remaining 2 tablespoons butter and olive oil in a large skillet over medium high heat. Cook the coated chicken for a few minutes on each side until browned and cooked through.
  2. Add the sauce and mushrooms to the skillet with the chicken. Place the tomatoes on top and simmer until they soften.
  3. Finish with fresh parsley and serve.

Notes

Pounding the chicken breasts to an even thickness helps the pieces cook more evenly.