Chicken Marsala with Mushrooms (Printable)

Tender chicken and mushrooms in a savory Marsala sauce, cooked to perfection with rich, natural flavors.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour or gluten-free substitute

→ Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter or dairy-free margarine

→ Mushrooms & Aromatics

06 - 10 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped

→ Sauce

09 - 3/4 cup low-sodium chicken broth
10 - 1/3 cup unsweetened grape juice or 1/4 cup apple juice plus 2 tablespoons balsamic vinegar
11 - 1 teaspoon alcohol-free Worcestershire sauce
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How-to Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and freshly ground black pepper.
02 - Lightly dredge chicken in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and loosely cover with foil.
04 - Add remaining butter to the skillet. Sauté mushrooms, shallot, and garlic for 4 to 5 minutes until softened and golden.
05 - Pour in chicken broth, grape juice (or apple juice with balsamic vinegar), Worcestershire sauce, and Dijon mustard. Scrape up browned bits from the pan.
06 - Bring to a simmer and cook for 4 to 5 minutes to slightly reduce. Stir in cornstarch mixture and cook for 1 to 2 minutes until sauce thickens.
07 - Return chicken to the skillet, spoon sauce and mushrooms over the top, and simmer for 2 minutes to heat through.
08 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Pointers:

01 -
  • It feels fancy but comes together in 40 minutes flat, which means weeknight dinner can actually taste impressive.
  • The sauce is naturally rich and complex without a single drop of alcohol, so everyone at the table can enjoy it.
  • Tender, golden chicken paired with earthy mushrooms creates that cozy, cared-for feeling in every bite.
02 -
  • Don't skip pounding the chicken to even thickness—it's the difference between chicken cooked through with a tender center versus some pieces dried out while others are still raw.
  • The cornstarch slurry is your friend only if you stir it in at the right moment; add it too early and it breaks down, too late and you've got lumpy sauce instead of silky.
  • Tasting the sauce as you go matters—you can always add a touch more juice for sweetness or a pinch of salt, but you can't take it back.
03 -
  • If you want extra depth, mix cremini with shiitake or oyster mushrooms—the variety in texture and flavor elevates the whole dish without adding complexity.
  • Make sure your Worcestershire sauce is alcohol-free if that matters to you; some brands still contain small amounts, and it's worth checking the label.

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