Chicken Marsala with Mushrooms

I wasn't planning to make anything fancy that Tuesday, but the chicken breasts thawing on the counter had other ideas. I had mushrooms that needed using and a memory of a restaurant dish I'd loved but never tried at home. That night, I skipped the wine and used what I had, and somehow it turned out better than I expected.

The first time I served this to my neighbor who doesn't drink, she paused mid-bite and asked what I'd used instead of wine. When I told her white grape juice, she laughed and said she'd been avoiding this dish for years thinking it couldn't be made without Marsala. Now she makes it more often than I do.

Ingredients

• Boneless, skinless chicken breasts: Pounding them to even thickness makes all the difference, they cook through without drying out and the edges don't overcook while the center catches up.
• All-purpose flour: This creates the golden crust that holds onto the sauce, and if you need gluten-free, a good blend works just as well without anyone noticing.
• Olive oil and butter: The combination gives you a higher smoke point from the oil and the nutty flavor from the butter, both matter here.
• Cremini or white mushrooms: Cremini have more flavor, but regular white mushrooms work fine if that's what you have, just let them brown properly.
• Garlic and shallot: The shallot adds a sweeter, more delicate onion flavor than yellow onions would, and the garlic goes in last so it doesn't burn.
• Chicken broth and white grape juice: Together they mimic the savory-sweet balance of Marsala, and low-sodium broth keeps you in control of the salt level.
• Lemon juice and Dijon mustard: These brighten and deepen the sauce in ways that aren't obvious until you taste it, just a little of each does the work.
• Fresh parsley: It's not just garnish, the fresh green flavor cuts through the richness right when you need it.

Instructions

Prep the chicken:

Place each breast between plastic wrap and pound gently until they're about half an inch thick all over. This takes less effort than you'd think and makes the cooking so much more even.

Dredge in seasoned flour:

Mix the flour, salt, and pepper in a shallow bowl, then press each chicken breast into it and shake off the extra. You want a light coating, not a thick crust.

Sear the chicken:

Heat the oil and butter in a large skillet over medium heat until the butter stops foaming, then lay the chicken in without crowding. Cook 4 to 5 minutes per side until golden and just cooked through, then set aside on a plate and cover loosely.

Cook the mushrooms and aromatics:

In the same skillet, add the mushrooms and shallot and let them cook without stirring for a minute or two so they can brown. Stir occasionally until they're soft and caramelized, then add the garlic for just 30 seconds.

Build the sauce:

Pour in the chicken broth and white grape juice, stirring up all the browned bits stuck to the pan, then add the lemon juice and mustard. Bring it to a simmer and let it bubble for a few minutes.

Thicken if desired:

If you want a thicker sauce, mix the cornstarch and water in a small bowl until smooth, stir it in, and simmer for 2 to 3 minutes. I usually skip this step and just let it reduce naturally.

Finish with the chicken:

Nestle the chicken back into the sauce and spoon it over the top, letting everything simmer together for 3 to 4 minutes. The chicken will soak up flavor and the sauce will cling to it beautifully.

Garnish and serve:

Pull the skillet off the heat, scatter fresh parsley over everything, and serve with lemon wedges on the side. The brightness from the lemon and parsley makes the whole dish come alive.

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One Sunday I made this for my parents and my dad, who usually just eats without comment, asked for the recipe halfway through dinner. My mom raised an eyebrow at me across the table because that never happens. He's made it twice since then, and I take that as the highest compliment.

What to Serve Alongside

This sauce is too good to waste, so serve it over something that can soak it up. Mashed potatoes are classic and they turn into something special under all that mushroom richness. I also love it over egg noodles or even just a pile of buttered pasta. A simple arugula salad on the side with lemon vinaigrette cuts through the richness and makes the whole meal feel balanced.

Making It Ahead

You can dredge the chicken and keep it covered in the fridge for a few hours before cooking. The full dish reheats surprisingly well, just add a splash of broth to the sauce and warm everything gently over low heat. The chicken stays tender and the sauce loosens right back up without breaking.

Adjustments and Swaps

If you can't find white grape juice, apple juice works in a pinch, though it's a little sweeter so you might want an extra squeeze of lemon. For dairy-free, swap the butter for more olive oil or a plant-based butter, it won't change the flavor much. You can also use chicken thighs instead of breasts, just adjust the cooking time and expect a richer, more forgiving result.

• Use gluten-free flour if needed, the texture stays just as good.
• Add a splash of cream at the end for an extra silky sauce if you're feeling indulgent.
• Double the mushrooms if you love them, there's no such thing as too many in this dish.

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This dish taught me that you don't need a wine rack to cook something that tastes grown-up and satisfying. Sometimes the simplest swaps unlock recipes you thought were off-limits, and that's a good feeling to carry into the kitchen.

Recipe FAQs

→ Can I use real Marsala wine?

Yes, simply replace the 3/4 cup of white grape juice with 3/4 cup of dry Marsala wine for the traditional flavor.

→ How do I thicken the sauce?

For a thicker consistency, mix the optional cornstarch with water and stir it into the simmering sauce for 2-3 minutes.

→ Is this dish gluten-free?

It can be made gluten-free by substituting the all-purpose flour with a certified gluten-free flour blend for dredging.

→ What side dishes pair best?

This savory chicken pairs excellently with mashed potatoes, egg noodles, or a crisp green salad to complete the meal.

→ Can I use chicken thighs instead?

Boneless, skinless chicken thighs are a great alternative and will remain juicy, though you may need to cook them slightly longer.