Chicken Marsala Recipe
Creating a creamy Chicken Marsala Recipe is easier than you might think and involves simple ingredients that come together to form a rich and flavorful dish. This classic Italian-American dinner is a staple in many Italian restaurants, but with this recipe, you can recreate that same luxurious taste at home. You’ll feel like you’re eating at your favorite Italian restaurant, right in the comfort of your own home!
Why This Recipe Works
This easy chicken marsala recipe is foolproof for even the most novice cooks. The combination of tender chicken breasts, rich marsala wine sauce, and a creamy mushroom sauce delivers a dish that is both comforting and elegant. The golden brown sear on the chicken paired with the creamy sauce creates a harmony of textures and flavors that is sure to impress. It’s even a low-carb chicken recipe!
How to Make Chicken Marsala
When you’re ready to make the best chicken marsala recipe, you’ll need to gather your ingredients. Raid the pantry, then do a little shopping to pick up the rest of these ingredients.
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 boneless skinless chicken breasts, cut in half horizontally (about 2 pounds)
- 1/4 cup olive oil, divided
- 1/2 cup small diced onion
- 2 cloves garlic, minced
- 1 pound sliced baby bella mushrooms
- 1 1/2 cups marsala cooking wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 Tablespoons chopped parsley
Step-by-Step Instructions
Start by combining flour, salt, and black pepper in a gallon-sized freezer bag. Add the chicken breasts, seal the bag, and shake to coat evenly.
Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sear the chicken in batches for 2-3 minutes per side until golden brown, then remove.
In the same skillet, add the remaining olive oil, and then the garlic, onion, and mushrooms. Cook for about 3 minutes until the onions are translucent and sautéed mushrooms are tender.
Pour in the dry marsala wine, chicken stock, and heavy cream, stirring well to combine with a wooden spoon.
Return the cooked chicken breasts and any juices to the skillet. Simmer on medium heat until the chicken reaches an internal temperature of 165 F, which should take about 7-10 minutes.
For a thicker, creamy marsala sauce, remove the cooked chicken and simmer the sauce for an additional 5 minutes or until desired consistency is reached.
Garnish the chicken with fresh parsley just before serving this Italian-American classic.
​My Best Tips
- Choosing the Right Chicken: Use thin chicken cutlets for even cooking. If you can’t find them, you can pound the skinless chicken breasts to an even thickness using a meat mallet.
- Marsala Wine Selection: The key ingredient to any chicken marsala is, of course, the Marsala wine. This helps develop rich flavors and creates the best results. Opt for dry Marsala wine over sweet to achieve the classic savory flavor profile. Although it’s a cooking wine, choose one that’s of good quality for a richer marsala wine sauce.
- Mushroom Varieties: While baby bella mushrooms are used in this recipe, white button mushrooms are also a good choice. Make sure to slice them not too thin to maintain a good texture after cooking.
- Achieving Golden Brown Chicken: Don’t overcrowd the chicken in the skillet. Cook in batches if necessary. This ensures each piece gets a nice golden sear and doesn’t just steam.
- Creamy Sauce Consistency: If your sauce isn’t thickening, mix a teaspoon of all-purpose flour with a tablespoon of water and stir it into the sauce. This will help thicken it without altering the flavor.
- Simmering the Sauce: When adding the chicken back into the creamy sauce, make sure to simmer on medium heat rather than high. This will cook the chicken through without causing the dairy to curdle.
- Resting the Chicken: Allow the chicken to rest for a few minutes after cooking. This helps retain the juices within the chicken, keeping it moist and tender.
- Fresh Ingredients: Use fresh garlic and fresh parsley. These ingredients contribute significantly to the flavor profile of the dish.
- Wine Substitute: If Marsala wine is not available, a good substitute is a mixture of 1/4 cup of white wine, two tablespoons of brandy, 1/4 cup of chicken broth, and a teaspoon of brown sugar.
- Chicken Substitute: Don’t have chicken breasts on hand? Try the recipe with chicken thighs.
What to Serve with Chicken Marsala
Chicken marsala pairs beautifully with a variety of sides. For a truly indulgent meal, consider creamy mashed potatoes or buttered pasta. If you’re looking for something lighter, a crisp green salad or steamed vegetables make excellent choices. Don’t forget a piece of crusty bread to soak up the rich sauce!
Where Do You Get Marsala Cooking Wine?
Marsala cooking wine can typically be found in the vinegar and cooking wine section of your grocery store. It’s a key ingredient in this dish, so look for a quality brand to ensure the best flavor. If marsala wine is unavailable, a dry white wine can sometimes be used as a substitute, though the flavor profile will differ.
How to Store Chicken Marsala
Leftover chicken marsala can be stored in an airtight container in the refrigerator for up to three days. Reheat gently over medium heat to maintain the creamy texture of the sauce. If the sauce thickens too much upon cooling, a splash of chicken broth can help to bring it back to the right consistency.
This easy chicken marsala recipe is sure to become a favorite family dinner. Its creamy mushroom sauce and tender chicken breasts make it a comfort food that’s both easy to prepare and super-delicious.
Remember, the rich marsala wine sauce is the good thing that ties all the flavors together, making it a classic dish that you’ll want to make time and time again. Keep this recipe card handy for the next time you crave a taste of Italian food with a rich sauce that’s crazy-easy to make!
More Delicious Recipes
Chicken Marsala Recipe
Ingredients
- 1/4 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 Boneless skinless chicken breasts cut in half horizontally (about 2 pounds)
- 1/4 cup olive oil divided
- 1/2 cup small diced onion
- 2 cloves garlic minced
- 1 pound sliced baby bella mushrooms
- 1 1/2 cups marsala cooking wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 Tablespoons chopped parsley
Instructions
- In a gallon sized freezer bag, mix the flour, salt and black pepper. Add the chicken breasts, then seal the bag and shake to coat.
- Preheat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Working in batches, add 2 of the floured chicken pieces to the skillet.
- Sear chicken breasts for 2-3 minutes on each side until they are golden brown then remove.
- Add the remaining oil to the skillet, then repeat the above step with the other 2 chicken pieces.
- Add the garlic, onion and mushrooms to the pan. Cook for about 3 minutes until the onions are translucent and the mushrooms have softened and have started to release their liquid.
- Add the marsala wine, chicken stock and heavy cream. Stir to combine.
- Add chicken breasts and any accumulated juices back to the pan. Reduce the heat to medium and simmer until cooked through to 165 F. This will take 7-10 minutes.
- If you like a thicker sauce, you can remove the chicken breasts once they are cooked and continue to simmer and reduce the sauce for 5 more minutes or until it is thickened to your liking.
- Top the chicken breasts with fresh parsley just before serving.
