Chicken Marsala with Mushrooms (Printable)

Tender chicken cooked in a savory mushroom sauce with garlic, thyme, and balsamic vinegar.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 1 teaspoon salt
04 - ½ 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 option
07 - 8 oz cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - ½ 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)

# How-to Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of approximately ½ inch.
02 - Combine flour, salt, and black pepper in a shallow dish. Coat each chicken breast in the mixture, shaking off any excess flour.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
04 - Add remaining butter to the skillet. Sauté mushrooms for 5 to 6 minutes until softened and lightly browned. Stir in minced garlic and cook for 30 seconds until aromatic.
05 - Pour in chicken broth, grape juice, and balsamic vinegar. Add thyme and scrape browned bits from the pan. Bring mixture to a simmer.
06 - Return chicken to skillet, cover, and simmer gently for 8 to 10 minutes to blend flavors.
07 - For a thicker consistency, whisk cornstarch with water until smooth and stir into skillet. Simmer for 1 to 2 minutes until sauce thickens.
08 - Sprinkle chopped fresh parsley over the dish. Serve hot alongside mashed potatoes, rice, or pasta.

# Expert Pointers:

01 -
  • It delivers all the depth of a fancy Italian restaurant without a drop of wine.
  • The chicken stays tender and juicy, never dry or rubbery.
  • Everyone at the table can enjoy it, no substitutions needed.
02 -
  • Pounding the chicken to an even thickness is non-negotiable, it's the only way to avoid dry edges and raw centers.
  • Let the mushrooms sit undisturbed for the first minute or two so they actually brown instead of steaming in their own moisture.
  • Don't skip scraping the pan when you add the liquids, those browned bits are pure flavor.
03 -
  • Use a meat thermometer to check for 165 degrees if you're nervous about doneness, but don't overcook or the chicken will dry out.
  • If the sauce tastes too sweet, add another splash of balsamic or a squeeze of lemon juice to bring it back into balance.
  • Make the sauce ahead and reheat it gently, then sear the chicken fresh for an easy weeknight dinner that feels special.

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