If chicken marsala is on the menu tonight, you’re in for a treat! This recipe transports the restaurant vibe straight to your table.
This Italian dish combines juicy chicken with a rich and tasty marsala wine sauce. It’s as mouthwatering as it sounds.
And though it appears gourmet, making it at home is surprisingly simple.
Read on to learn how to make a delicious chicken marsala without any fuss!
Easy Chicken Marsala Recipe
Chicken marsala is a mouthwatering dish of seared chicken drenched in a rich, mushroom-infused marsala wine sauce.
It’s a classic dish that brings a touch of Italian flair straight to your plate.
The chicken is juicy, and the mushrooms add a nice earthy taste. The deep, flavorful sauce is the real star, though.
This recipe doesn’t need much to shine, but a side of mashed potatoes works wonders. Or, keep it light with a crisp salad.
Either way, you’re in for a comforting meal that hits all the right notes.
Bring some Italian goodness to your dinner table with this classic dish.
Ingredients
Here are the ingredients you need to create this mouthwatering chicken dinner.
- Chicken Breast – Grab two large ones and cut them in half. If they’re on the thicker side, you might want to give them a good pounding to even them out.
- Marsala Wine – The star of the show! This wine transforms the dish, giving it a rich, complex flavor.
- Flour, Salt, and Pepper – Use this blend to dredge your chicken, giving it a tasty, seasoned crust.
- Olive Oil and Butter – You need these for cooking. The olive oil brings its own flavor and helps keep the butter from burning.
- Baby Bella Mushrooms – They add a rich, earthy depth to your sauce.
- Shallot – This little guy brings a mild oniony sweetness.
- Fresh Thyme – It adds a wonderful, herby background note.
- Garlic Cloves – Garlic is the aromatic superstar here.
- Heavy Cream and Chicken Broth – These liquids come together to create a creamy, flavorful sauce.
- Dijon Mustard – It adds a subtle tang and complexity to the sauce.
How to Make Chicken Marsala
Making chicken marsala is a breeze. And with these easy steps, you’ll master it in no time.
1. Coat the chicken. Mix some flour, salt, and pepper in a bowl. Coat each chicken breast evenly with this mixture. This gives your chicken a lovely seasoned crust.
2. Brown the chicken. Heat the olive oil in a large skillet over a medium flame. Place your coated chicken in the skillet and let it brown nicely on both sides.
This should take around 3-4 minutes per side.
Once they’re perfectly browned, take them out of the skillet and set them aside for a moment.
3. Cook the mushrooms and aromatics. Add the butter to the skillet. Wait for it to bubble up, then throw in the mushrooms. Let them cook until they’re nice and brown, which should take about 5-6 minutes.
Now, add the shallots and thyme. Give them about 2 minutes to get acquainted with the mushrooms.
Follow up with the garlic, cooking just until it’s aromatic.
4. Deglaze and reduce. Time for the marsala wine! Pour it into the skillet, and be sure to scrape up all the tasty brown bits stuck at the bottom. Let it cook and reduce it by half.
5. Add the liquids and cook. Next, pour in the heavy cream, chicken broth, and Dijon mustard. Stir everything until it’s well combined.
Let it simmer and thicken for about 10 minutes.
6. Finish with the chicken. Bring the chicken back into the skillet, letting it cook in the sauce for another 5-6 minutes.
7. Serve and enjoy!
Tips for the Best Chicken Marsala
Here are my top tips to ensure your chicken marsala turns out perfectly every time.
- Even out your chicken cutlets. Pound your chicken to even thickness so they’ll cook evenly.
- Fresh is best. Opt for fresh, full-fat cream, and steer clear of “half & half” or light creams. They’ll curdle when mixed with wine.
- Take its temperature. To ensure your chicken is cooked perfectly, use an instant-read thermometer. Stop cooking once the internal temperature hits 165˚F.
- Go dry with the marsala. Select a dry marsala wine to capture the best savory flavor in your dish.
- Switch up your wine. If you can’t find marsala, use Madeira wine or add more broth. You can also replace it with white grape juice, vanilla extract, or sherry vinegar.
- Mushrooms are crucial. While you can omit them, mushrooms add significant flavor to chicken marsala. However, you can caramelize some onions as a flavorful alternative. This swap helps maintain the dish’s rich and savory profile.
What to Serve with Chicken Marsala
Chicken marsala is a winner on its own, but it shines even brighter with the right accompaniments. So let’s talk sides!
- Mashed Potatoes. They’re like a fluffy cloud that pairs perfectly with the rich and savory Chicken Marsala.
- Rice. It soaks up the sauce just right and adds a nice texture contrast.
- Buttered Noodles. They add an extra layer of comfort to your meal.
- Garlic Bread. Trust me, you want that golden, buttery crunch to mop up all the delicious sauce.
- Side Salad. Something fresh and crisp can balance the dish and add a pop of color to your plate.
How to Make Ahead
Chicken marsala tastes even better the next day, so it’s a good idea to make it ahead of time Here’s how you nail it:
1. Once cooked, let the chicken marsala cool to room temperature. Transfer it into an airtight container. Refrigerate it for up to 5 days.
2. When you’re ready to eat, reheat it on the stovetop. Keep it on low heat until warmed through.
Tip: Reheat your chicken marsala low and slow to avoid overcooking the chicken or separating the sauce.
How to Store
If you’re lucky enough to have chicken marsala leftovers, here’s how to store them properly.
Place the leftovers into an air-tight container and refrigerate them for up to 5 days.
You’ll love how the dish’s flavors get even better over time!
Chicken Marsala
Course: Main CourseCuisine: Italian4
servings10
minutes20
minutes448
kcalThis is the best chicken marsala recipe you’ll ever have! The thin cutlets are drenched in a delicious marsala wine and mushroom sauce for a meal fit for a king.
Ingredients
2 large chicken breasts, halved
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons olive oil
1/4 cup butter
8 ounces baby bella mushrooms, sliced
1 shallot, diced
2 teaspoons fresh thyme, chopped
2 garlic cloves, minced
1/2 cup marsala
3/4 cup heavy cream
3/4 cup cup chicken broth
1 teaspoon Dijon mustard
Instructions
- Coat the chicken breast with flour, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides, about 3-4 minutes per side.
- Remove the chicken from the skillet and add the butter. Once the butter starts bubbling, add the mushrooms. Cook them until brown, about 5-6 minutes.
- Add the shallots and thyme into the skillet. Cook them for 2 more minutes. Then, add the garlic and cook it until fragrant.
- Deglaze the skillet with the marsala wine, scraping the brown bits from the bottom of the skillet. Cook until it’s reduced by half.
- Pour in the heavy cream, chicken broth, and Dijon mustard. Stir until combined. Cook it for 10 minutes or until the mixture thickens.
- Add the chicken back to the skillet and cook for 5-6 more minutes.
- Serve and enjoy!
Notes
- If you prefer, you can opt to pound the chicken breasts to a thinner consistency rather than slicing them in half lengthwise. Both methods allow for even cooking and helps the chicken absorb the flavors better.
