Chicken Marsala

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
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Chicken Marsala is an elegant Italian-American dish that's perfect for a cozy family dinner or special occasion. This recipe combines tender chicken breasts with a rich, savory Marsala sauce, making it a delightful and satisfying meal. It's simple enough for a weeknight but impressive enough to wow your guests.

Ingredients for Chicken Marsala

Chicken breasts: The star of the dish, providing a lean and tender protein base.

Salt and freshly ground black pepper: Essential for seasoning and enhancing the chicken's natural flavors.

All-purpose flour: Coats the chicken for a light crust and helps thicken the sauce.

Olive oil and butter: A combination that ensures rich flavor and proper cooking of the chicken and mushrooms.

Cremini mushrooms: Add depth and earthiness to the sauce, complementing the wine.

Garlic: Brings a fragrant, savory note that ties all ingredients together.

Marsala wine: A sweet, fortified wine that forms the base of the sauce and lends a unique flavor.

Chicken broth: Adds volume to the sauce and enhances the chicken's taste.

Heavy cream: Provides a creamy finish, balancing the wine's acidity.

Fresh parsley: A bright garnish that adds color and freshness to the dish.

Tips & Tricks

  • Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
  • For a thicker sauce, let it simmer a bit longer, or add a cornstarch slurry.
  • Substitute dry Marsala for a less sweet version of the dish.

Serving Suggestions

This Chicken Marsala pairs wonderfully with creamy mashed potatoes or a side of buttery pasta. A crisp green salad or steamed asparagus would also complement the rich flavors nicely. A crusty baguette is perfect for mopping up any extra sauce on your plate.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will offer a slightly richer flavor and remain moist.
What if I don't have Marsala wine?
You can substitute with a mixture of dry white wine and brandy for a similar taste.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.

Chicken Marsala Recipe Walkthrough

Start by seasoning your chicken breasts with salt and pepper. Give them a good dredge in flour, making sure to shake off any excess. This creates a nice coating that will help the sauce stick later on.

Heat up the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the chicken. Cook each side for 5-6 minutes until they're golden brown and cooked through. Remove the chicken and set it aside for now.

In the same skillet, toss in the cremini mushrooms. Let them cook until they release their moisture and start to turn golden brown, which should take about 5 minutes. Add the garlic and continue cooking for another minute until you can really smell its aroma.

Pour in the Marsala wine, bringing it to a boil. Use a wooden spoon to scrape up any tasty browned bits from the bottom of the skillet — these add tons of flavor to the sauce.

Next, add the chicken broth and let the mixture simmer for about 10 minutes. This will reduce the sauce slightly, concentrating its flavors.

Stir in the heavy cream and return the chicken breasts to the skillet. Let them cook in the sauce for another 3-4 minutes, until heated through and the sauce has thickened a bit.

Finish by garnishing with chopped parsley right before serving for a pop of color and freshness.

Why You'll Love This Recipe

  • Quick to prepare, ready in under an hour.
  • Uses straightforward ingredients you likely have on hand.
  • Rich, flavorful sauce that elevates the dish.
  • Perfect for impressing guests with minimal effort.

Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine
1 cup chicken broth
1/4 cup heavy cream
1 tablespoon chopped fresh parsley

Step-by-step Instructions

1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the skillet.
6. Add the chicken broth and simmer for 10 minutes to reduce the sauce slightly.
7. Stir in the heavy cream and return the chicken breasts to the skillet. Cook for an additional 3-4 minutes until the chicken is heated through and the sauce thickens slightly.
8. Garnish with chopped parsley and serve hot.

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