There’s something truly magical about a perfectly cooked Chicken Marsala. I love how the tender chicken breasts become so moist and flavorful, coated in a rich, savory sauce. This classic Italian-American dish truly shines with its simple yet elegant combination of mushrooms and Marsala wine.
It’s a recipe I often turn to on busy weeknights because it comes together so fast. Plus, this dish always impresses guests with its restaurant-quality taste, making it a family favorite for any occasion.
Why I Love This Recipe
Oh, this Chicken Marsala recipe is an absolute winner in my kitchen! I adore how it’s on the table in under an hour, making it perfect for those busy weeknights. The flavor is just divine—rich, savory, and oh-so-comforting!
- Quick & Easy: Seriously, it’s super fast to whip up.
- Impressive Flavor: Tastes like something from a fancy restaurant.
- Versatile: Great for family dinners or when guests visit.
Chicken Marsala Ingredients
The magic of Chicken Marsala truly lies in its simple, elegant ingredient list. Together, these components create a dish that’s both comforting and sophisticated. You’ll be amazed at how these pantry staples transform into something so delicious.
- Chicken Breasts: The star of our show, pounded to an even thickness for perfect, quick cooking.
- All-Purpose Flour: This creates a lovely, light coating that helps the chicken brown beautifully. Plus, it thickens our sauce just a tad.
- Salt & Pepper: Our essential flavor boosters!
- Olive Oil & Butter: The dynamic duo that gets our pan nice and hot for searing and sautéing. Butter adds that touch of richness.
- Mushrooms: Cremini or button mushrooms lend an earthy depth that’s simply irresistible.
- Garlic: Just a hint of garlic adds amazing fragrance and flavor.
- Marsala Wine: This is our key ingredient! It brings a unique, nutty sweetness and complexity to the sauce.
- Chicken Broth: It adds body and savory depth to our delightful Marsala sauce.
- Heavy Cream (Optional): For those of you who love a richer, creamier sauce, a splash of cream makes it divinely decadent.
- Fresh Parsley: A pop of green freshness to garnish and brighten everything up at the end.
Substitutions and Tips
Need to make a quick swap? Dry Marsala wine is fantastic for a savory punch, but if you only have sweet, go for it! It’ll add a lovely subtle sweetness. If you’re watching calories, you can skip the heavy cream; the sauce will still be delicious. For consistent cooking, always pound your chicken to an even half-inch thickness. This little trick ensures no dry or undercooked pieces. Remember, all the exact measurements are waiting for you in the printable recipe card!
Kitchen Tools You’ll Need
Whipping up this easy Chicken Marsala is a breeze with just a few essential tools. Don’t worry if you don’t have everything; I’ll offer simple alternatives.
- Large Skillet: For searing and sauce making. A good non-stick or cast-iron skillet works wonders.
- Shallow Dish: For flouring the chicken. A pie plate is perfect.
- Tongs: To safely handle the chicken.
- Whisk or Spoon: For stirring everything together.
How to Make Chicken Marsala
Making this classic Chicken Marsala at home is so rewarding. I’ll walk you through each step. You’ll have a delicious, restaurant-worthy meal on your table before you know it.
Preparing the Chicken
First, grab your chicken breasts. Pat them completely dry with paper towels. This step is crucial for a good sear. Next, find a shallow dish. Mix the flour, salt, and pepper in it. Dredge each chicken breast in this mixture. Shake off any extra flour. This coating helps the chicken get beautifully golden brown.
Searing the Chicken
Now, let’s heat up your skillet. Add the olive oil and heat it over medium-high heat. Once it’s shimmering, place half the chicken in the pan. Cook them for about 3 to 4 minutes on each side. You’re looking for a lovely golden-brown color. Make sure the chicken is cooked through. Remove the chicken from the skillet and set it aside on a plate. Repeat this with the remaining chicken, adding more olive oil if needed.
Building the Marsala Sauce
Turn the heat down to medium. Add the butter to the same skillet. Let it melt. Toss in the sliced mushrooms. Cook them, stirring often, until they’re soft and nicely browned. This usually takes about 5 to 7 minutes. Then, add the minced garlic. Cook for just one minute more until you can smell its wonderful aroma. Pour in the Marsala wine. Use a spoon to scrape up all those tasty browned bits from the pan bottom. Let this simmer for 2 to 3 minutes. This helps the wine reduce a bit. Now, stir in the chicken broth. Bring it to a simmer. Let it cook for 5 to 7 minutes. The sauce should thicken slightly. If you like a creamier sauce, now’s the time to stir in the heavy cream. Heat it through gently, but don’t let it boil.
Finishing the Dish
Finally, return the seared chicken breasts to the skillet. Spoon the delicious Marsala sauce over them. Let everything simmer for just 1 to 2 minutes. This reheats the chicken nicely. It also lets the flavors meld together beautifully. Garnish with fresh chopped parsley. Serve this incredible Chicken Marsala right away!
How to Store Chicken Marsala
Leftover Chicken Marsala stores beautifully! Let it cool completely. Then, place it in an airtight container. It will keep well in the refrigerator for about 3 to 4 days. Freezing isn’t ideal, as the sauce can separate. Reheat gently on the stovetop or in the microwave.
Tips for Success
- Pound Evenly: Ensure chicken breasts are pounded to 1/2-inch thickness for uniform cooking. This prevents dry or undercooked spots.
- Don’t Crowd the Pan: Sear chicken in batches. Overcrowding lowers the pan temperature, steaming the chicken instead of searing it.
- Scrape Browned Bits: Those little browned bits at the bottom of the pan are pure flavor gold! Deglaze with Marsala wine to lift them into the sauce.
- Taste and Adjust: Always taste your sauce before serving. A little extra salt or pepper can make a big difference.
Serving Suggestions
Chicken Marsala is so versatile! Here are a few ideas to complete your meal:
- Serve over creamy mashed potatoes or delicate angel hair pasta to soak up that amazing sauce.
- A side of roasted asparagus or a simple green salad adds a lovely fresh contrast.
- Enjoy with a glass of medium-bodied red wine, like a Chianti, or a crisp white like Pinot Grigio.
Chicken Marsala
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A classic Italian-American dish featuring tender chicken breasts pan-fried and served in a rich, savory Marsala wine and mushroom sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2–3 cloves garlic, minced
- 1/2 cup Marsala wine (dry or sweet, dry preferred for savory dishes)
- 1 cup chicken broth
- 1/2 cup heavy cream (optional, for a creamier sauce)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Pat chicken breasts dry. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
- In a large skillet, heat olive oil over medium-high heat. Add half of the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside. Repeat with remaining chicken if necessary, adding more oil if needed.
- Reduce heat to medium. Add butter to the skillet. Add sliced mushrooms and cook, stirring occasionally, until softened and browned, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the chicken broth. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly. If using, stir in the heavy cream and heat through.
- Return the cooked chicken to the skillet, spooning sauce over it to coat. Simmer for 1-2 minutes to heat the chicken through.
- Garnish with fresh parsley and serve immediately, perhaps with pasta or mashed potatoes.
Notes
- Dry Marsala wine is generally preferred for a more savory flavor profile, while sweet Marsala can add a touch of sweetness.
- For a lighter sauce, omit the heavy cream.
- Ensure chicken is pounded to an even thickness for consistent cooking.
