Chicken Marsala with Mushrooms (Printable)

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

# What You 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 more olive oil for dairy-free)
07 - 8 ounces 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)

# How-To:

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

# Expert Advice:

01 -
  • The sauce is velvety and deep without a single drop of alcohol, so everyone at the table can enjoy it.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
02 -
  • Do not skip pounding the chicken, uneven breasts cook unevenly and you will end up with dry edges and raw centers.
  • Let the mushrooms sit undisturbed for a minute or two before stirring, they need time to brown and release their flavor.
03 -
  • Use a meat thermometer to check that the chicken reaches 165°F internally, it takes the guesswork out and prevents overcooking.
  • Deglaze the pan thoroughly when you add the liquids, those browned bits are pure flavor and should not be left behind.

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