Lemon Herb Chicken Marsala
Looking for a hearty dish that balances savory and refreshing flavors? This Lemon Herb Chicken Marsala is a delightful twist on the classic, with zesty lemon and fragrant herbs elevating every bite. Perfect for a cozy dinner or a special occasion!
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Ingredients for Lemon Herb Chicken Marsala
Chicken breasts are the star here, providing a lean protein base. Pounding them ensures even cooking. Flour gives the chicken a nice crust when cooked. Olive oil is used for sautéing, adding a subtle richness. Marsala wine infuses the dish with a sweet, nutty flavor, while chicken broth adds depth to the sauce. Lemon juice brings freshness and a bit of acidity, perfectly balancing the dish. Capers introduce a briny punch, complementing the lemon and herbs. Parsley adds a fresh, green note that brightens the presentation. Garlic offers a warm, aromatic base, and the oregano and thyme contribute to the savory, herbaceous profile. Finally, salt and pepper enhance all the flavors.
Lemon Herb Chicken Marsala Tips & Tricks
- Pound the chicken to about 1/2 inch thick for even cooking.
- Use fresh lemon juice — it makes a significant difference in flavor.
- If you prefer a thicker sauce, let it reduce a bit longer or add a touch more flour.
- For a non-alcoholic version, substitute the Marsala wine with more chicken broth and a splash of grape juice.
Serving Ideas for Lemon Herb Chicken Marsala
Pair this Lemon Herb Chicken Marsala with creamy mashed potatoes or a simple risotto to soak up the delicious sauce. A side of roasted asparagus or a fresh green salad would also make a perfect accompaniment, keeping the meal balanced and vibrant.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs will work! They might need a bit longer to cook through, so adjust the time as needed.
- What if I don’t have fresh parsley?
- Dried parsley can be used in a pinch, but use it sparingly, as its flavor is more concentrated.
- Is there a substitute for capers?
- Chopped green olives can provide a similar briny flavor, though the dish will taste slightly different.
Lemon Herb Chicken Marsala Recipe Walkthrough
Start by placing your chicken breasts on a cutting board, covering them with plastic wrap, and gently pounding them to an even thickness. This step ensures they cook uniformly. Season both sides with a generous sprinkle of salt, pepper, dried oregano, and dried thyme. Then, dredge each piece in flour, shaking off any excess so the chicken isn't too heavily coated.
In a large skillet, heat up your olive oil over medium-high. Once hot, lay the chicken breasts in the pan. Let them cook undisturbed for about 4 minutes on each side until they're golden brown. Once done, remove the chicken and set aside on a plate.
Using the same skillet, add the minced garlic and sauté it for just a minute. You want it fragrant but not burnt. Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any flavorful browned bits stuck to the pan. Stir in the lemon juice and capers, then let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Return the chicken to the skillet, nestling it into the sauce. Let it cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Before serving, sprinkle with a generous amount of fresh parsley for a pop of color and flavor.
Why This Lemon Herb Chicken Marsala Works
- The bright lemony flavor cuts through the rich Marsala sauce beautifully.
- Quick enough for a weeknight meal but impressive enough for guests.
- The combination of herbs and capers adds an exciting depth of flavor.
- Simple ingredients that pack a punch without breaking the bank.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Step-by-step Instructions
- 1. Pound the chicken breasts to an even thickness.
- 2. Season the chicken with salt, pepper, dried oregano, and dried thyme.
- 3. Dredge the chicken in flour, shaking off the excess.
- 4. Heat olive oil in a large skillet over medium-high heat.
- 5. Cook the chicken for about 4 minutes on each side until golden brown.
- 6. Remove the chicken and set aside.
- 7. In the same skillet, add garlic and sauté for 1 minute.
- 8. Pour in Marsala wine and chicken broth, scraping up any browned bits.
- 9. Stir in lemon juice and capers, and let it simmer for 5 minutes.
- 10. Return the chicken to the skillet and cook for another 5 minutes until cooked through.
- 11. Garnish with fresh parsley before serving.