Chicken Marsala Recipe

If you’re craving a rich, comforting dish that’s restaurant-worthy yet easy enough to make at home, Chicken Marsala is your answer. This classic Italian-American recipe features pan-fried chicken breasts, golden brown and juicy, all topped with a velvety mushroom and Marsala wine sauce. The combination of tender chicken, sautéed mushrooms, and creamy sauce is absolutely mouthwatering. It’s a crowd-pleasing dish that’s perfect for family dinners, date nights, or impressing guests at your next dinner party.

Why You’ll Love This Chicken Marsala Recipe

• Restaurant-quality at home: You don’t need to go out to enjoy this Italian favorite.
• Quick and easy: Ready in just 30 minutes, this dish is perfect for busy weeknights.
• Flawlessly balanced: The savory chicken and mushrooms, complemented by the slightly sweet and rich Marsala wine sauce, create a perfect flavor harmony.
• Customizable: You can adjust the seasonings and ingredients to suit your taste preferences.
• A crowd favorite: Whether for a cozy dinner or a special occasion, Chicken Marsala is sure to impress.

Ingredients Breakdown

This recipe serves 4 people, making it ideal for a family meal or a small gathering.

For the Chicken:

• 1 1/4 lbs chicken breast (about 2 large breasts) 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

For the Sauce:

• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 8 oz brown button mushrooms, halved or thickly sliced if very large
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 3/4 cup dry Marsala wine (not sweet)
• 3/4 cup chicken stock, reduced-sodium
• 1/2 cup heavy whipping cream
• 2 Tbsp parsley, finely chopped (for garnish)

Tools & Equipment Needed

• Meat mallet or rolling pin for pounding the chicken
• Large skillet (non-reactive, heavy-bottomed is ideal)
• Instant-read thermometer (for checking chicken doneness)
• Tongs or spatula for flipping chicken
• Cutting board and knife for preparing vegetables and chicken
• Plastic wrap for pounding chicken

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by cutting the chicken breasts in half lengthwise to create 4 even cutlets. Lay them between plastic wrap and pound them to about 1/3 inch thickness. This ensures the chicken cooks evenly. Season both sides with salt and pepper, then dredge each piece in flour, shaking off any excess. Set the prepared chicken aside.

Step 2: Sear the Chicken

Heat a large skillet over medium heat. Add olive oil and butter to the pan. Once the butter has melted and the oil is hot, add the dredged chicken. Sauté the chicken for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (check with an instant-read thermometer). Remove the chicken from the skillet and set aside, covering it loosely with foil to keep it warm.

Step 3: Sauté the Mushrooms and Aromatics

In the same skillet, add more oil if needed, then add the mushrooms. Sauté the mushrooms for 5 minutes until they release their moisture and become golden brown. Stir in the onion powder and garlic, cooking for another 30 seconds until fragrant.

Step 4: Prepare the Marsala Sauce

Add Marsala wine to the skillet, scraping up any browned bits from the bottom of the pan. Increase the heat and cook the wine until it reduces by about half (this should take about 4-5 minutes). Once the wine has reduced, add chicken stock and continue stirring. Then, slowly pour in heavy cream, stirring constantly. Reduce the heat and simmer for another 4-5 minutes until the sauce thickens slightly. Season the sauce with a bit of salt to taste.

Step 5: Reintroduce the Chicken

Return the chicken to the pan, spooning some of the sauce and mushrooms over the top. Sprinkle the chicken with chopped parsley for a fresh flavor kick. Allow the chicken to warm through for about 2 minutes, making sure the sauce thickens to your desired consistency. The sauce will continue to thicken as it cools, so be mindful of how much you reduce it.

Step 6: Serve and Garnish

Once everything is cooked and heated through, plate the chicken and spoon the mushroom Marsala sauce over the top. Garnish with freshly chopped parsley and serve immediately.

Pro Tips for Perfect Chicken Marsala

• Pound the chicken to an even thickness. This helps it cook evenly and ensures a tender result.
• Use dry Marsala wine (not sweet) for the best balance of flavors.
• Avoid overcrowding the skillet when cooking the chicken. Cook in batches if necessary.
• Simmer the sauce until it’s thickened to your preference. Keep in mind it will thicken slightly as it cools.
• Add a little more butter for a richer, creamier sauce, if desired.

Flavor Profile & Pairings

This Chicken Marsala recipe is a perfect blend of savory, umami-rich mushrooms, and slightly sweet, earthy Marsala wine, all complemented by the creaminess of heavy cream. The herbaceous parsley brightens up the dish, balancing the richness of the sauce.

Pairing suggestions:

• Side dishes: Creamy mashed potatoes, buttery roasted vegetables, or a simple side salad with a light vinaigrette.
• Wine pairing: A dry white wine like Chardonnay or a light red like Pinot Noir would complement the flavors of the chicken and sauce beautifully.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	449 kcal
Fat	25 g
Saturated Fat	11 g
Cholesterol	140 mg
Sodium	538 mg
Potassium	817 mg
Carbohydrates	12 g
Fiber	1 g
Sugar	2 g
Protein	35 g
Vitamin A	736 IU
Vitamin C	6 mg
Calcium	36 mg
Iron	2 mg

Make-Ahead & Meal Prep Tips

Chicken Marsala can be a fantastic make-ahead meal for busy nights or dinner parties. Here’s how you can prepare it in advance:

• Chicken: You can pound and season the chicken in advance. Simply refrigerate until ready to cook.
• Sauce: The Marsala sauce can be prepared ahead of time and stored in the fridge for up to 3 days. Reheat gently before serving.
• Meal prep: Keep the chicken, sauce, and sides separate if you plan to store leftovers. When ready to serve, simply reheat the components and assemble.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes! Bone-in or boneless chicken thighs work well for this recipe. They’ll be even more tender due to the higher fat content.

Q: Can I make this recipe without Marsala wine?
A: If you don’t have Marsala wine, you can substitute it with a dry sherry or white wine. Just keep in mind the flavor profile will be slightly different.

Q: Is this recipe gluten-free?
A: This recipe contains flour for dredging, so it’s not naturally gluten-free. You can substitute the all-purpose flour with gluten-free flour for a gluten-free option.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating.

Conclusion

Chicken Marsala is a timeless classic that combines savory chicken, earthy mushrooms, and a rich Marsala wine sauce to create a dish that’s both comforting and indulgent. This easy-to-follow recipe brings the flavors of a high-end restaurant right into your own home in just 30 minutes. Whether it’s a special weeknight dinner or a celebratory meal, Chicken Marsala is sure to be a hit with everyone at the table. Enjoy every bite of this restaurant-quality meal, and don’t forget to share the recipe with friends and family!

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