Learn how to make the best Chicken Marsala recipe that’s rich, creamy, and perfect for a quick Italian dinner! This easy-to-follow recipe features tender chicken in a flavorful Marsala wine sauce with mushrooms, ready in just 30 minutes. Ideal for weeknight meals or a fancy dinner party, it’s a restaurant-quality dish you can make at home.
Ingredients
- 1 1/4 lbs chicken breast (2 large) or chicken tenders
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine (not sweet)
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped
Instructions
- Prepare the Chicken:
- Cut chicken breasts in half lengthwise to create 4 even cutlets. Place between plastic wrap and pound to an even thickness of about 1/3 inch.
- Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Dredge in flour, shaking off the excess, and set aside.
- Cook the Chicken:
- Heat a large, non-reactive, heavy-bottomed skillet over medium heat. Add olive oil and butter.
- Once the oil and butter are hot, cook the dredged chicken for 3-4 minutes per side, or until golden and the internal temperature reaches 165°F. Remove the chicken, tent with foil, and set aside.
- Cook the Mushrooms:
- If needed, add more oil to the skillet. Add mushrooms and sauté for about 5 minutes, or until the liquid evaporates and mushrooms are golden brown.
- Stir in onion powder and garlic, cooking for an additional 30 seconds until fragrant.
- Make the Sauce:
- Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Increase heat and cook until the wine reduces by half (4-5 minutes).
- Stir in the chicken stock and slowly add the heavy cream while stirring. Reduce the heat to a simmer and let the sauce thicken for 4-5 minutes. Season with 1/4 tsp salt or adjust to taste.
- Combine and Serve:
- Return the chicken to the skillet and sprinkle with chopped parsley. Spoon the sauce over the chicken.
- Simmer for 2 minutes until the chicken is heated through and the sauce reaches your desired consistency. Remember, the sauce will thicken further as it cools.
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of Marsala wine and cream creates a luxurious sauce.
- Quick and Easy: Ready in about 30 minutes, making it perfect for weeknights.
- Versatile: Pairs beautifully with pasta, rice, or roasted vegetables.
- Restaurant-Quality: Bring the flavors of a fine Italian restaurant to your kitchen.
Tips
- Pounding Chicken: Ensure even cooking by pounding the chicken to a consistent thickness.
- Choosing Marsala Wine: Use dry Marsala for the best flavor; sweet Marsala will alter the taste.
- Thickening Sauce: If the sauce is too thin, simmer it a bit longer. For extra thickness, mix 1 tsp of cornstarch with 1 Tbsp of water and stir it into the sauce.
- Freshness: Use fresh parsley for the best flavor and presentation.
Variations and Substitutions
- Protein Options: Substitute chicken with pork chops, turkey cutlets, or even tofu for a vegetarian option.
- Dairy-Free: Use coconut cream or cashew cream instead of heavy whipping cream.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
- Mushroom Variety: Swap button mushrooms for cremini or shiitake for a deeper flavor.
FAQs
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the chicken and sauce in advance. Store separately and reheat gently on the stovetop.
Q: What can I use if I don’t have Marsala wine? A: Substitute with dry sherry or a mix of white wine and a splash of brandy for a similar flavor.
Q: Can I freeze Chicken Marsala? A: While the chicken freezes well, the cream-based sauce may separate. Freeze without the sauce and make the sauce fresh when serving.
Serving Suggestions
- Serve over fettuccine, mashed potatoes, or polenta to soak up the sauce.
- Pair with a crisp green salad or roasted asparagus for a balanced meal.
- Offer warm, crusty bread to enjoy every drop of the sauce.
Chicken Marsala Recipe
4
servings10
minutes20
minutesIngredients
1 1/4 lbs chicken breast (2 large) or chicken tenders
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/4 cup all-purpose flour, for dredging
2 Tbsp olive oil
1 Tbsp unsalted butter
8 oz brown button mushrooms, halved or thickly sliced if large
1/2 tsp onion powder
2 garlic cloves, minced
3/4 cup dry Marsala wine (not sweet)
3/4 cup reduced-sodium chicken stock
1/2 cup heavy whipping cream
2 Tbsp parsley, finely chopped
Directions
- Prepare the Chicken:
- Cut chicken breasts in half lengthwise to create 4 even cutlets. Place between plastic wrap and pound to an even thickness of about 1/3 inch.
- Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Dredge in flour, shaking off the excess, and set aside.
- Cook the Chicken:
- Heat a large, non-reactive, heavy-bottomed skillet over medium heat. Add olive oil and butter.
- Once the oil and butter are hot, cook the dredged chicken for 3-4 minutes per side, or until golden and the internal temperature reaches 165°F. Remove the chicken, tent with foil, and set aside.
- Cook the Mushrooms:
- If needed, add more oil to the skillet. Add mushrooms and sauté for about 5 minutes, or until the liquid evaporates and mushrooms are golden brown.
- Stir in onion powder and garlic, cooking for an additional 30 seconds until fragrant.
- Make the Sauce:
- Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Increase heat and cook until the wine reduces by half (4-5 minutes).
- Stir in the chicken stock and slowly add the heavy cream while stirring. Reduce the heat to a simmer and let the sauce thicken for 4-5 minutes. Season with 1/4 tsp salt or adjust to taste.
- Combine and Serve:
- Return the chicken to the skillet and sprinkle with chopped parsley. Spoon the sauce over the chicken.
- Simmer for 2 minutes until the chicken is heated through and the sauce reaches your desired consistency. Remember, the sauce will thicken further as it cools.
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