Zesty Lemon Chicken Marsala

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
1 Review

If you’re in the mood for a dish that’s both comforting and vibrant, look no further than this Zesty Lemon Chicken Marsala. This recipe combines the rich, earthy flavors of Marsala wine with a bright, citrusy twist, making it a standout for both weeknight dinners and special occasions.

Ingredients for Zesty Lemon Chicken Marsala

Chicken breasts: These are the star of the dish. Pounding them to an even thickness ensures they cook evenly.

All-purpose flour: Provides a light coating that helps the chicken brown beautifully and adds a bit of texture.

Olive oil and butter: The combination of these fats enhances the flavor and provides a golden crust on the chicken.

Marsala wine: This sweet wine imparts depth and richness, complementing the lemon’s acidity perfectly.

Lemon juice and zest: Freshens up the dish with a bright, zesty kick that balances the sweet wine.

Mushrooms and garlic: Add earthiness and umami, rounding out the dish with savory notes.

Capers: These little flavor bombs bring a briny contrast that plays well with the other ingredients.

Fresh parsley: A sprinkle of this at the end adds a pop of color and a fresh, herby finish.

Tips & Tricks

  • For extra tenderness, you can marinate the chicken in lemon juice and olive oil for a couple of hours before cooking.
  • Use fresh lemon juice and zest for the best flavor — it makes a noticeable difference.
  • If your sauce isn’t thickening, let it simmer uncovered for a few more minutes.
  • Make sure not to overcrowd the pan when browning the chicken; this helps achieve that perfect golden crust.

Serving Suggestions

This Zesty Lemon Chicken Marsala pairs beautifully with a side of creamy mashed potatoes or a simple garlic-infused rice. For a lighter option, serve it alongside a crisp, mixed greens salad with a lemon vinaigrette. A glass of the same Marsala wine used in cooking completes the meal nicely.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time slightly as thighs might take a bit longer to cook through.
Can I make this dish ahead of time?
Yes, you can make it a day in advance and gently reheat it before serving. It actually gives the flavors more time to meld together.
Is there a non-alcoholic substitute for Marsala wine?
You can use a mix of white grape juice and a splash of balsamic vinegar to mimic the sweetness and acidity of Marsala wine.

Zesty Lemon Chicken Marsala Recipe Walkthrough

First, grab your chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness. This not only helps them cook evenly but also tenderizes them.

Next, mix the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, ensuring they’re well-coated but shake off the excess. This coating will help the chicken get that beautiful golden crust.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, add the chicken breasts. Cook them for about 4 minutes on each side until they’re golden brown. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, toss in the sliced mushrooms and minced garlic. Sauté them for about 5 minutes until the mushrooms are golden and have absorbed those lovely chicken flavors left in the pan.

Pour in the Marsala wine, chicken stock, lemon juice, and lemon zest. Stir everything together and bring it to a simmer. The aroma will be irresistible at this point!

Return the chicken to the skillet, reducing the heat to medium-low. Cover the pan and let it cook for another 10 minutes, ensuring the chicken is thoroughly cooked.

Finally, stir in the capers and sprinkle with fresh parsley right before serving for that fresh finish.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy evenings.
  • The lemon zest adds a fresh, unexpected flavor twist.
  • Uses simple ingredients that you probably already have at home.
  • One-pan recipe, meaning minimal cleanup.
  • Elegant enough to impress guests yet simple enough for family meals.

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup butter
1 cup Marsala wine
1 cup chicken stock
2 tbsp lemon juice
1 tbsp lemon zest
8 oz button mushrooms, sliced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1/4 cup capers, rinsed and drained

Step-by-step Instructions

1. Pound the chicken breasts to an even thickness using a meat mallet.
2. In a shallow dish, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
4. In the same skillet, add mushrooms and garlic. Sauté until mushrooms are golden, approximately 5 minutes.
5. Pour in Marsala wine, chicken stock, lemon juice, and lemon zest. Stir and bring to a simmer.
6. Return the chicken to the skillet, reduce heat to medium-low, and cover. Cook for an additional 10 minutes, or until chicken is cooked through.
7. Stir in capers and garnish with fresh parsley before serving.

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