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To make this delicious dish, gather these simple ingredients: - 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 3 tablespoons olive oil - 1 cup chicken broth - 1 cup mushrooms, sliced - 2 tablespoons unsalted butter - 1 tablespoon fresh parsley, chopped (for garnish) Now, let’s break down why each ingredient is key to this recipe. The chicken breasts are your main protein. Choose fresh ones for the best taste. The flour helps create a nice crust when you cook the chicken. Garlic powder and onion powder add depth and flavor. Dried thyme gives a warm, earthy note that balances the dish. Salt and black pepper enhance all the flavors, making each bite enjoyable. Olive oil is essential for cooking the chicken evenly and adding richness. Chicken broth adds moisture and flavor to the sauce. Mushrooms bring an umami element that pairs perfectly with the chicken. Butter enriches the sauce, making it silky and smooth. Finally, fresh parsley adds a pop of color and freshness for garnish. For the full recipe, follow each step closely to enjoy this delightful meal. First, you need to coat the chicken. In a shallow dish, mix one cup of flour, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. This will create a simple flour mixture. Dredge each chicken breast in the flour mixture. Make sure both sides are well-coated. Shake off any extra flour. Next, it's time to cook the chicken. Heat three tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet. Cook for five to six minutes on each side. You want them to be golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside. Now, let’s make the mushroom sauce. In the same skillet, add one cup of sliced mushrooms. Sauté them for about three to four minutes. You want them to be softened and browned. This adds great flavor to your dish. After the mushrooms are ready, it's time to deglaze the skillet. Pour in one cup of chicken broth. Use a spatula to scrape the bottom of the skillet. This helps gather all those tasty browned bits. Let it simmer for about five minutes. This allows the broth to reduce a bit, making the sauce rich. Once the sauce is ready, stir in two tablespoons of unsalted butter. This will make the sauce creamy and delicious. After the butter melts, return the chicken to the skillet. Spoon the sauce over the chicken. Cook for an additional two to three minutes. This helps the chicken soak in all that tasty flavor. Now, your Easy Chicken Marsala is almost ready to serve! Don't forget to garnish with some chopped fresh parsley for a pop of color. Enjoy this delightful dish with creamy mashed potatoes or sautéed green beans. For the full recipe, check out the section above! - Ensure chicken is well-coated with flour for a nice crust. - Adjust cooking time based on chicken thickness for even cooking. When you coat your chicken with flour, it helps form a tasty crust. Make sure to cover every part. If your chicken breasts are thick, cook them a little longer. Thin pieces will cook faster, so keep an eye on them. - Pair with creamy mashed potatoes or sautéed green beans for balance. - Garnish with fresh parsley for visual appeal. I love serving Chicken Marsala with creamy mashed potatoes. They absorb the sauce well. Sautéed green beans add a nice crunch and color. Don't forget to sprinkle fresh parsley on top. It makes the dish look even better! - Overcrowding the skillet can lead to uneven cooking. - Not deglazing properly for flavor can result in a dull sauce. If you put too much chicken in the skillet, it won’t brown well. Cook in batches if needed. Also, don’t skip deglazing the skillet. Scraping up those tasty bits adds a lot of flavor to the sauce. {{image_2}} You can make Chicken Marsala in many fun ways. Let's explore some tasty options. You don’t have to stick to one type of mushroom. Try using shiitake or portobello mushrooms. They add a unique flavor. You can also mix in spinach for extra greens. Spinach gives a nice color and boosts the dish's nutrition. Want a richer sauce? Add a splash of cream. This makes the sauce smooth and tasty. If you don’t have Marsala wine, you can use chicken broth instead. It still gives good flavor and works well in the recipe. Chicken is great, but you can change it up. Try using pork or turkey for a different taste. If you prefer a vegetarian meal, use tofu or seitan. These protein options are delicious and still feel hearty. For more ideas and details, check out the Full Recipe. After you enjoy your Easy Chicken Marsala, store the leftovers right away. Let the dish cool down first. Then, place the chicken and sauce in an airtight container. Make sure to seal it tightly. This keeps the flavors fresh. The best containers for storage are glass or BPA-free plastic. They help maintain taste and texture well. When it comes to reheating, you have two main choices: the oven or the microwave. The oven is better for keeping that nice texture. Preheat it to 350°F. Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes or until warm. The microwave is quicker but can make the chicken a bit soggy. If you use the microwave, heat in short bursts. Check often to avoid overcooking. You can freeze Chicken Marsala both before and after cooking. If you freeze it before cooking, place the raw chicken and sauce in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. If you freeze it after cooking, let it cool first. Then, store it in a freezer-safe container. The recommended storage duration is up to three months. Always label the container with the date. This way, you know when to use it for the best taste. Yes, you can make Chicken Marsala ahead of time. To do this, cook the chicken and sauce as directed. Once done, let it cool. Store it in an airtight container in the fridge. This way, the flavors meld together nicely. When you're ready to eat, reheat it on the stove. Add a splash of chicken broth to keep it moist. If you want a non-alcoholic version, you have some great options. You can use grape juice mixed with a bit of vinegar. Another choice is to mix chicken broth with a splash of balsamic vinegar. Both options give a similar depth of flavor without the alcohol. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Cook longer if it’s still pink. In this post, I shared an easy Chicken Marsala recipe. You learned about key ingredients, step-by-step cooking instructions, and tips for success. Remember to coat the chicken well and avoid overcrowding the pan. Consider trying variations with different mushrooms or even swap in pork or turkey. Storing leftovers properly helps maintain flavor. With these insights, you can confidently make a great dish. Enjoy the cooking journey and impress your family with this tasty meal!

Easy Chicken Marsala

Discover the mouthwatering flavors of Savory Chicken Marsala Delight with this simple recipe! In just 30 minutes, you can impress your family with tender chicken breasts smothered in a rich mushroom sauce. Follow our easy steps, and enjoy a restaurant-quality meal at home. Perfect for weekdays or special occasions, this dish pairs beautifully with mashed potatoes or green beans.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil

1 cup chicken broth

1 cup mushrooms, sliced

2 tablespoons unsalted butter

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Begin by preparing the chicken breasts. Place the flour, garlic powder, onion powder, dried thyme, salt, and black pepper in a shallow dish. Mix to combine.

    Dredge each chicken breast in the flour mixture, coating both sides well. Shake off excess flour.

      In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

        In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes, or until they are softened and browned.

          Pour in the chicken broth, scraping the bottom of the skillet to deglaze and gather any browned bits. Simmer for about 5 minutes to allow the broth to reduce slightly.

            Stir in the unsalted butter until melted, creating a rich sauce. Return the chicken breasts to the skillet, spooning the sauce over the top. Let cook for an additional 2-3 minutes.

              Remove from heat and garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the chicken on a plate with a generous spoonful of the mushroom sauce draped over the top. Add a side of creamy mashed potatoes or sautéed green beans for a colorful and appealing plate.