Why You’ll Love This Recipe

Chicken Marsala is the perfect combination of tender chicken and a deliciously rich sauce. The Marsala wine brings depth and sweetness to the sauce, while the earthy mushrooms add an extra layer of flavor. This dish is both comforting and sophisticated, making it perfect for a romantic dinner, a family meal, or entertaining guests. It’s also relatively simple to make, requiring just a few ingredients, and it pairs wonderfully with pasta, mashed potatoes, or steamed vegetables.

Ingredients

For the chicken:

  • 4 boneless, skinless chicken breasts (pounded to an even thickness)

  • Salt and pepper to taste

  • 1/2 cup all-purpose flour (for dredging)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

For the Marsala sauce:

  • 8 oz cremini or white mushrooms (sliced)

  • 3/4 cup Marsala wine (dry or sweet, depending on preference)

  • 1/2 cup chicken broth

  • 1/4 cup heavy cream (optional for a creamier sauce)

  • 2 cloves garlic (minced)

  • 1 tablespoon fresh parsley (chopped, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken:

  1. Season both sides of the chicken breasts with salt and pepper.

  2. Dredge the chicken breasts lightly in the flour, shaking off any excess flour.

2. Cook the chicken:

  1. In a large skillet, heat the olive oil over medium-high heat.

  2. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

  3. Remove the chicken from the skillet and set it aside on a plate. Cover with foil to keep warm.

3. Make the Marsala sauce:

  1. In the same skillet, add the butter and melt over medium heat.

  2. Add the sliced mushrooms and sauté for 4-5 minutes until they become soft and browned.

  3. Add the minced garlic and cook for another 30 seconds until fragrant.

  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes to allow  to cook off and the sauce to reduce slightly.

  5. Add the chicken broth and simmer for another 5-7 minutes until the sauce thickens. If you’d like a creamier sauce, stir in the heavy cream and simmer for an additional 2 minutes.

4. Combine and serve:

  1. Return the cooked chicken breasts to the skillet and spoon some of the sauce and mushrooms over the top. Let the chicken simmer in the sauce for an additional 2-3 minutes to reheat and absorb the flavors.

  2. Garnish with fresh chopped parsley and serve immediately.

Servings and Timing

  • Servings: 4 servings

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • Chicken thighs: You can substitute boneless, skinless chicken thighs for chicken breasts. Thighs are more flavorful and slightly juicier.

  • Vegetarian version: Replace the chicken with portobello mushrooms or another meaty mushroom variety for a vegetarian version.

  • Herb version: Add fresh thyme or rosemary to the sauce for a more herbaceous flavor.

  • Gluten-free version: Use gluten-free flour for dredging the chicken to make this recipe gluten-free.

Storage/Reheating

  • Storage: Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to help loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring in between.

FAQs

1. Can I use a different type of wine?

Marsala wine is the traditional choice for this dish, but you can substitute it with a dry sherry or white wine if you don’t have Marsala wine available. The flavor will be slightly different but still delicious.

2. Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat the sauce before adding the chicken when you’re ready to serve.

3. Can I make this dish without mushrooms?

While mushrooms are a key component of Chicken Marsala, you can omit them if you’re not a fan. You could also add other vegetables, like spinach or artichokes, for a different texture and flavor.

4. Can I make the sauce spicier?

If you enjoy a bit of heat, you can add a pinch of red pepper flakes to the sauce for a subtle kick.

5. Can I serve Chicken Marsala with something other than pasta?

Yes, Chicken Marsala pairs wonderfully with mashed potatoes, rice, or roasted vegetables like asparagus or broccoli. You can also serve it with a fresh salad for a lighter meal.

6. Can I use a slow cooker for this recipe?

While this recipe is quick on the stovetop, you could adapt it for the slow cooker by searing the chicken and then cooking it with the sauce in the slow cooker on low for 3-4 hours. You may need to thicken the sauce after slow cooking by simmering it on the stovetop.

7. How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. Alternatively, the chicken should be golden brown on the outside and no longer pink inside.

8. Can I freeze Chicken Marsala?

While Chicken Marsala can be frozen, the texture of the sauce may change slightly upon reheating. If freezing, store the chicken and sauce separately in airtight containers and use within 2-3 months. Thaw overnight in the fridge before reheating.

9. Can I use boneless, skinless chicken breasts without pounding them?

You can skip the pounding, but pounding the chicken ensures an even thickness for quicker cooking and a tender result. If you don’t want to pound the chicken, just be sure to adjust the cooking time slightly.

10. How can I make this dish more flavorful?

For an extra flavor boost, consider marinating the chicken for 30 minutes in a mixture of olive oil, garlic, and herbs before cooking. You can also add a splash of lemon juice at the end of cooking for added freshness.

Conclusion

Chicken Marsala is a comforting and flavorful dish that’s sure to impress anyone at the dinner table. The tender chicken, rich Marsala wine sauce, and earthy mushrooms come together in a way that’s both simple and indulgent. With minimal prep time and just a few ingredients, this recipe is perfect for a weeknight meal or a special occasion. Whether you serve it with pasta, rice, or roasted vegetables, Chicken Marsala is sure to be a crowd-pleaser!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Marsala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Pan-Fried
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

Chicken Marsala is a delicious Italian-American dish made with tender pan-fried chicken breasts in a rich, savory Marsala wine sauce. Featuring earthy mushrooms, garlic, and a hint of cream, this elegant dish is perfect for weeknight dinners or special occasions. It’s simple to prepare yet full of flavor, making it a perfect addition to your recipe repertoire.

Ingredients

For the chicken:

  • 4 boneless, skinless chicken breasts (pounded to an even thickness)

  • Salt and pepper to taste

  • 1/2 cup all-purpose flour (for dredging)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

For the Marsala sauce:

  • 8 oz cremini or white mushrooms (sliced)

  • 3/4 cup Marsala wine (dry or sweet, depending on preference)

  • 1/2 cup chicken broth

  • 1/4 cup heavy cream (optional for a creamier sauce)

  • 2 cloves garlic (minced)

  • 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

  • Prepare the chicken:

    • Season both sides of the chicken breasts with salt and pepper.

    • Dredge the chicken breasts lightly in flour, shaking off any excess.

  • Cook the chicken:

    • Heat olive oil in a large skillet over medium-high heat.

    • Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

    • Remove the chicken and set aside on a plate. Cover with foil to keep warm.

  • Make the Marsala sauce:

    • In the same skillet, melt butter over medium heat.

    • Add sliced mushrooms and sauté for 4-5 minutes until soft and browned.

    • Add minced garlic and cook for 30 seconds until fragrant.

    • Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes.

    • Add chicken broth and simmer for 5-7 minutes until the sauce thickens. For a creamier sauce, stir in heavy cream and simmer for another 2 minutes.

  • Combine and serve:

    • Return the chicken breasts to the skillet and spoon sauce and mushrooms over the top. Simmer for 2-3 minutes to heat the chicken and let it absorb the flavors.

    • Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, substitute chicken thighs for chicken breasts.ou can use portobello mushrooms for a more earthy flavor, or skip mushrooms altogether for a different texture.To make it spicier, add a pinch of red pepper flakes to the sauce.For a gluten-free version, use gluten-free flour to dredge the chicken.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star