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Chicken Marsala Recipe for Two

This Chicken Marsala recipe for two delivers a restaurant-quality meal right at home, featuring juicy chicken, tender mushrooms, and a rich Marsala sauce. Perfect for an intimate dinner, this easy and flavorful dish balances savory sautéed chicken with a smooth, buttery sauce.
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Total Time 55 minutes
Course Main Dish
Cuisine Italian-American
Servings 2

Equipment

  • 10-inch skillet
  • Shallow dish
  • Aluminum foil

Ingredients
  

  • ¼ cup plus ½ teaspoon all-purpose flour divided
  • 2 boneless, skinless chicken breasts (6–8 ounces each), trimmed and pounded to an even thickness
  • ¼ teaspoon table salt
  • ⅛ teaspoon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter chilled, divided
  • 4 ounces white mushrooms trimmed and sliced thin
  • 1 small onion chopped coarse
  • 1 garlic clove minced
  • ½ cup sweet Marsala
  • ¼ cup chicken broth
  • 1 tablespoon minced fresh parsley

Instructions
 

  • Prepare the Chicken: Pour ¼ cup of flour into a shallow dish. Dry the chicken breasts thoroughly with paper towels. Season both sides with salt and pepper. Coat each chicken breast lightly in the flour, shaking off the excess.
  • Cook the Chicken: Heat the vegetable oil in a 10-inch skillet over medium-high heat until it just begins to smoke. Place the floured chicken in the skillet and cook until deeply golden on the first side, about 6 to 8 minutes. Flip the chicken, lower the heat to medium, and cook for another 6 to 8 minutes until the internal temperature reaches 160°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
  • Make the Mushroom Mixture: In the now-empty skillet, melt 1 tablespoon of the chilled butter over medium heat. Add the mushrooms and chopped onion, cooking until they release their moisture and start to brown, around 5 to 7 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant. Move the mushroom mixture to a bowl.
  • Build the Sauce and Finish: Sprinkle the remaining ½ teaspoon of flour into the empty skillet and cook over medium heat for about 1 minute. Gradually whisk in the sweet Marsala and chicken broth, scraping up any browned bits and smoothing out lumps. Let the sauce simmer until it thickens slightly, about 5 minutes. Return the chicken and any juices to the skillet and simmer until everything is heated through, about 1 minute.
    Remove the skillet from heat, stir in the mushroom mixture, the remaining 2 tablespoons of butter, and fresh parsley. Taste and adjust seasoning with additional salt and pepper if necessary. Spoon the sauce generously over the chicken to serve.

Notes

  • Use sweet Marsala wine for a deeper and smoother sauce; avoid dry Marsala for best results.
  • Make sure not to overcook the chicken to maintain juiciness.
  • Chilling the butter helps create a silkier sauce when finishing.
Keyword easy chicken marsala for two, homemade chicken marsala for two, quick Italian chicken dinner, recipes for two, romantic chicken recipes for two, simple chicken marsala recipe
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