Chicken Marsala Recipe
Chicken Marsala – A Restaurant-Worthy Dish at Home
Golden, pan-fried chicken cutlets in a rich Marsala wine sauce with tender mushrooms… sounds like something from a fine dining restaurant, right? But with this easy Chicken Marsala recipe, you can create this classic Italian-American dish in just 45 minutes!
This recipe is perfect for weeknight dinners, date nights, or when you want to impress without spending hours in the kitchen. The combination of juicy chicken, earthy mushrooms, and a creamy, flavorful Marsala wine sauce makes every bite a delight. Plus, it requires just one pan, minimal prep, and simple ingredients you likely already have at home. Serve it with creamy mashed potatoes, garlic butter green beans, or even pasta for a complete meal.
For those who love easy, comforting meals, this dish pairs beautifully alongside an Easy American Goulash recipe.
Why You’ll Love Chicken Marsala
Chicken Marsala is beloved for its rich flavors and elegant presentation, but it’s surprisingly simple to make. By pan-searing chicken and letting the sauce reduce to perfection, you get a restaurant-quality dish without the stress. The Marsala wine adds depth and sweetness, while a touch of cream creates a silky sauce that clings to each tender cutlet. The addition of mushrooms gives the dish a hearty, earthy flavor that complements the chicken beautifully.
This recipe is also versatile: you can swap chicken breasts with tenderloins, use different mushrooms, or adjust the creaminess of the sauce to suit your taste. If you love easy, flavorful chicken recipes, Baked Caesar Chicken is another simple option that delivers creamy, garlicky goodness with minimal effort.
Chicken Marsala Recipe
Notes
- 1½ lbs boneless, skinless chicken breasts, pounded to ¼-inch thickness (or chicken tenderloins)
- 3 tbsp all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 8 oz pre-sliced bella or button mushrooms
- 3 tbsp finely chopped shallots (about 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 tsp chopped fresh thyme
- 2 tbsp chopped fresh Italian parsley (optional, for garnish)
- In a ziplock bag, combine the flour, ¾ tsp salt, and ¼ tsp black pepper.
- Add the chicken, seal the bag, and shake to coat evenly. This helps the chicken develop a golden crust when pan-fried.
- Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Stainless steel pans are ideal for browning, but nonstick works fine too.
- Shake off excess flour and place the chicken in the pan.
- Cook for 5–6 minutes, flipping once, until golden and cooked through. Transfer to a plate and set aside.
- Melt the remaining tablespoon of butter in the same pan.
- Add mushrooms and cook for 3–4 minutes until they start to brown.
- Stir in shallots, garlic, and ¼ tsp salt. Cook for another 1–2 minutes until fragrant.
- Pour in chicken broth, Marsala wine, and heavy cream.
- Add thyme, ¼ tsp salt, and ⅛ tsp black pepper.
- Scrape up any browned bits from the bottom of the pan; they add incredible flavor.
- Bring to a boil, then reduce heat to medium and simmer uncovered for 10–15 minutes until the sauce reduces by about half and thickens slightly.
- Return the chicken and any accumulated juices to the pan.
- Reduce heat to low and simmer for 2–3 minutes until warmed through and the sauce thickens slightly more.
- Garnish with chopped parsley, if desired, and serve immediately.
- Pair Chicken Marsala with creamy mashed potatoes to soak up the luscious sauce.
- Serve alongside garlic butter green beans or sautéed spinach for a balanced meal.
- Try with a side of buttered egg noodles or crusty bread for extra comfort.
- Even Chicken Thickness: Pounding the chicken ensures it cooks evenly and stays juicy.
- Marsala Wine: Use dry Marsala wine for an authentic taste. Sweet Marsala can make the sauce overly sugary.
- Mushrooms: Mix types of mushrooms for depth shiitake, cremini, or portobello work beautifully.
- Sauce Consistency: If the sauce is too thin, simmer a few extra minutes; if too thick, add a splash of chicken broth.
- Make Ahead: Cook the chicken and sauce separately, then reheat and combine just before serving.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and remain tender. Just adjust cooking time to ensure they’re fully cooked.
2. What if I don’t have Marsala wine?
Substitute dry sherry or a combination of white wine and a splash of brandy for a similar flavor profile.
3. Can I make this gluten-free?
Absolutely! Use gluten-free flour for dredging the chicken. Ensure any broth used is also gluten-free.
4. How do I prevent overcooking the chicken?
Remove the chicken from the pan once it reaches an internal temperature of 165°F (74°C). It will finish cooking slightly in the sauce.
5. Can I freeze Chicken Marsala?
Yes! Store in airtight containers and freeze for up to 2 months. Reheat gently over low heat to prevent sauce separation.
Conclusion
This Chicken Marsala recipe is a perfect balance of rich flavors, tender chicken, and savory mushrooms in a silky wine sauce. Quick to make yet restaurant-worthy, it’s a recipe that elevates weeknight dinners, impresses guests, and satisfies cravings for Italian comfort food. With minimal prep and easy ingredients, you can enjoy a gourmet meal at home any night of the week.
