Golden pan-seared chicken, earthy mushrooms and silky cream sauce are served over buttery noodles for this surprisingly simple restaurant-worthy chicken marsala dinner.

Some nights call for a little extra. Chicken marsala has all the elegance of a special-occasion meal, but it comes together in just 30 minutes using one pan. Serve it over a pile of buttery noodles to soak up every last drop of the rich mushroom wine sauce.

Ingredients for Chicken Marsala

  • 1¼ lb boneless, skinless chicken breasts (about 2 large)
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz brown mushrooms, halved or sliced if large
  • ½ tsp onion powder
  • 2 garlic cloves, minced
  • ¾ cup dry marsala wine
  • ¾ cup reduced-sodium chicken broth
  • ½ cup heavy cream
  • 2 tbsp finely chopped fresh parsley

Directions for Chicken Marsala

  1. Place chicken between two pieces of plastic wrap and pound to an even ⅓-inch thickness. Season both sides with the salt and pepper, then lightly coat each piece in flour, shaking off any excess.
  2. In a large heavy-bottomed skillet over medium, heat olive oil and butter. Add chicken and cook for 3 to 4 min per side, until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
  3. In the same skillet, add mushrooms, adding a little more oil if the pan looks dry. Cook for about 5 min, stirring occasionally, until mushrooms release their moisture and begin to brown. Stir in onion powder and garlic and cook for 30 sec, until fragrant.
  4. Pour in marsala wine, scraping up any browned bits from the bottom of the pan. Increase the heat and cook for 4 to 5 min, until wine has reduced by about half.
  5. Stir in chicken broth and slowly pour in cream. Reduce the heat to a gentle simmer and cook for 4 to 5 min, until sauce has thickened slightly. Taste and adjust the seasoning as needed.
  6. Return chicken to the skillet and spoon sauce over top. Simmer for 1 to 2 min, until heated through and the sauce reaches your desired consistency. Sprinkle with parsley before serving.

This recipe for Chicken Marsala is from NatashasKitchen.com.