Chicken Marsala Recipe

If you’re searching for a meal that is both elegant and soul-satisfying, Chicken Marsala is the answer. This classic Italian-American dish features perfectly tender chicken breasts, bathed in a savory mushroom and Marsala wine sauce that feels fancy enough for a special night but easy enough for a comforting weeknight dinner. With its luscious, creamy sauce and earthy mushrooms, Chicken Marsala is bound to become a cherished recipe in your kitchen repertoire—one bite and you’ll wonder why you didn’t make it sooner!

Ingredients You’ll Need

The beauty of Chicken Marsala lies in how just a handful of simple ingredients come together to create such multi-dimensional flavor. Each element in this dish plays a crucial role, from the rich wine to the aromatic garlic, giving you restaurant-quality results without fuss.

• Chicken Breasts: Use large, skinless, boneless breasts for easy slicing and even cooking—pounding them thin ensures juicy, tender results.
• Salt and Freshly Ground Pepper: Essential for seasoning every layer of the dish and drawing out the flavors of the key ingredients.
• All-Purpose Flour: A quick dredge adds subtle crispiness and helps the sauce cling beautifully to each cutlet.
• Olive Oil: Gives a golden color and a subtle fruity base—add more as needed to keep things sizzling.
• Butter: Divided between sautéing and finishing, it brings luscious richness to the sauce and adds shine.
• Cremini Mushrooms: Their earthy flavor and meaty texture soak up the Marsala sauce like a dream.
• Shallot: Finely chopped for a gentle oniony bite without overpowering the sauce.
• Garlic: Minced fresh for aromatic warmth that pairs beautifully with the wine and mushrooms.
• Dry Marsala Wine: The star attraction—with nutty, deep notes that define a true Chicken Marsala.
• Chicken Broth: Adds depth and helps the sauce simmer into a velvety consistency.
• Heavy Cream: Swirled in at the end for sweet, silky richness and body.
• Chopped Parsley: A burst of fresh, colorful flavor right at the finish line.

How to Make Chicken Marsala

Step 1: Prepare and Pound the Chicken

Start by slicing each chicken breast horizontally to create even, thin cutlets—this ensures quick, even cooking. Take a moment to gently pound the cutlets between sheets of plastic or inside a zip-top bag; you’re aiming for about 1/4 inch thickness. The thinner the cutlet, the more flavor it soaks up and the more tender it becomes!

Step 2: Season and Flour the Cutlets

Place the prepared cutlets into a large zipper bag and thoroughly season them with salt and freshly cracked pepper, massaging everything to coat. Sprinkle in the flour and give it another good shake and massage. Every bit of chicken gets a thin, even dusting, setting the stage for glorious browning later.

Step 3: Sear the Chicken

Heat a slick of olive oil in your largest skillet until hot and shimmering. Working in batches if needed, shake excess flour from the cutlets and brown them—about 3 minutes per side—until golden and cooked through. Set them aside on a plate while you build your sauce.

Step 4: Sauté the Aromatics and Mushrooms

If your pan seems dry, add a little more oil, then toss in the chopped shallot and garlic. Sauté until they smell irresistible and look translucent. Next, melt in a pat of butter and add the sliced cremini mushrooms. Stir often, allowing the mushrooms to soften, brown and release their savory juices. Season with a pinch of salt and pepper to amplify those earthy notes.

Step 5: Deglaze with Marsala Wine

Now for the magic: pour in the Marsala wine and use a wooden spoon to scrape up all those caramelized bits from the bottom of the pan. Let it simmer until reduced by half—this step deepens the flavor and infuses the sauce with that signature Chicken Marsala warmth.

Step 6: Build the Sauce

Pour in the chicken broth and bring everything to a gentle boil. Allow the sauce to thicken slightly, intensifying each flavor component. Then, swirl in heavy cream, fresh parsley, and the remaining butter for a glossy finish. Give it a taste, adjusting salt and pepper as you see fit—at this point, you’ll know you’re in for something special.

Step 7: Finish and Serve

Return the chicken cutlets (and any accumulated juices) to the skillet. Swirl them in the bubbling sauce, letting everything warm through and fully embrace that creamy, mushroom-packed Marsala goodness. Plate immediately—or, if you’re like me, sneak a little taste straight from the pan!

How to Serve Chicken Marsala

Garnishes

Fresh chopped parsley is a classic finishing touch that adds vibrant color and a pop of flavor. For an extra flourish, try a light dusting of grated Parmesan or a small squeeze of lemon over the top—both can wake up the richness beautifully.

Side Dishes

Chicken Marsala shines brightest alongside buttery mashed potatoes, simple al dente pasta, or a mound of fluffy rice to soak up every drop of that dreamy sauce. Roasted vegetables or crisp green beans are great lighter sides—anything that welcomes the sauce to the party!

Creative Ways to Present

If you’re entertaining, serve Chicken Marsala atop a slice of toasted sourdough for a rustic, Italian-style “open-faced” twist. Or, portion it into small ramekins with a skewer of mushrooms for bite-sized appetizers at a cocktail party. This dish isn’t just delicious—it’s versatile and elegant in any setting.

Make Ahead and Storage

Storing Leftovers

Let the Chicken Marsala cool to room temperature, then transfer leftovers into an airtight container. Stored properly in the fridge, it keeps wonderfully for three to four days, making it a weekday lunch hero or next-day dinner treat.

Freezing

You can freeze Chicken Marsala, though the sauce may separate slightly upon thawing due to the cream. Store in a freezer-safe container for up to a month. Thaw overnight in the fridge for the best texture and flavor.

Reheating

To reheat, gently warm the Chicken Marsala in a skillet over medium-low heat, adding a splash of broth or cream to bring the sauce back to life. Stir well and be patient—this helps avoid overcooking the chicken and keeps the sauce silky.

FAQs

What type of Marsala wine should I use for Chicken Marsala?

For Chicken Marsala, always go for dry Marsala wine instead of sweet. The dry version lends an earthy, slightly savory flavor without overpowering the dish’s delicate balance.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully and offer extra tenderness and flavor. Just flatten them slightly so they cook evenly and soak up all that tasty sauce.

Can I make Chicken Marsala without cream?

Yes! While cream makes the sauce lush and silky, you can skip it for a lighter version—just increase the amount of chicken broth. The sauce will be a bit thinner but still flavorful and satisfying.

What mushrooms are best for Chicken Marsala?

Cremini mushrooms are ideal; they have a rich, earthy taste and perfect texture. However, white button or even sliced portobellos work as tasty substitutes if that’s what you have on hand.

Is Chicken Marsala gluten-free?

As written, it isn’t, but you can make it gluten-free by swapping the flour for your favorite gluten-free blend or even a little cornstarch. The results are just as delicious and crowd-pleasing!

Final Thoughts

If you’re craving something both comforting and just a little bit decadent, Chicken Marsala delivers in every bite. It’s a dish that never fails to impress but is easy enough to enjoy any day of the week. Don’t wait for an occasion—treat yourself and your loved ones to a homemade Chicken Marsala soon; your kitchen will smell incredible, and your tastebuds will thank you!

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