Chicken Marsala over White Rice | Easy Classic Dinner Recipe
Make chicken Marsala over white rice with a rich mushroom wine sauce. An easy, flavorful dinner perfect for weeknights or special occasions!
Equipment
- Large skillet
- Cutting board and knife
- Meat mallet (for pounding chicken)
- Measuring Cups and Spoons
- Saucepan (for rice)
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup all‑purpose flour (for dredging)
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup Marsala wine (sweet or dry)
- 1 cup chicken broth
- ½ cup heavy cream (optional, for richness)
- Salt and pepper to taste
- 2 cups cooked white rice
- Fresh parsley for garnish
Instructions
- Prepare Chicken: Pound chicken breasts thin. Season with salt and pepper, then dredge lightly in flour.
- Sear Chicken: Heat olive oil and butter in skillet. Cook chicken until golden on both sides. Remove and set aside.
- Cook Mushrooms & Aromatics: Add mushrooms, garlic, and shallot to skillet. Sauté until tender.
- Deglaze Pan: Pour Marsala wine into skillet, scraping up browned bits.
- Simmer Sauce: Add chicken broth and cream (if using). Simmer until slightly thickened.
- Return Chicken: Place chicken back in skillet, coating with sauce. Simmer gently until cooked through.
- Prepare Rice: Cook rice separately until fluffy.
- Serve: Spoon rice onto plates, top with chicken and sauce. Garnish with parsley.
- Expert Tip: Slice chicken against the grain for maximum tenderness.
Notes
- Use high‑quality Marsala wine for authentic flavor.
- Sweet Marsala yields a richer sauce; dry Marsala adds depth.
- For a lighter version, omit cream and use extra broth.
- Store leftovers in fridge up to 3 days; reheat gently with broth.
- Rice absorbs the sauce beautifully, but pasta or mashed potatoes are great alternatives.