Description
Double the dish, double the deliciousness! This scaled-up version of Chicken Marsala brings you even more tender chicken, golden mushrooms, and a rich, tangy-sweet balsamic glaze — perfect for feeding a crowd or stocking up for leftovers. No cream, no fuss, all flavor.
Ingredients
2.5 lbs boneless skinless chicken breasts (cut in half if large)
Kosher salt and black pepper, to taste
2 tbsp olive oil
4 cups sliced mushrooms (cremini or button)
6–8 garlic cloves, minced
2 tbsp cornstarch
6 tbsp aged balsamic vinegar
2 heaping tbsp honey (or up to 4 tbsp if you prefer sweeter)
2 cups chicken broth
Optional: Fresh parsley or splash of Marsala wine for extra flair
Instructions
Season chicken with salt and pepper.
Heat olive oil in a large skillet (or two if needed). Sear chicken in batches, 4–5 minutes per side, until golden and cooked through. Remove and set aside.
Sauté mushrooms until soft, then stir in garlic for 1 minute.
Whisk cornstarch into the broth, then add to pan with balsamic and honey. Simmer until glossy and slightly thickened.
Return chicken to sauce and cook for 2–3 minutes to coat and warm through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310/ Serving
- Fat: 12g/ Serving
- Carbohydrates: 15g/ Serving
- Protein: 30g/ Serving