If you are searching for a dish that combines rich flavors with comforting tenderness, this Chicken Marsala Recipe will quickly become your new favorite. It invites you into a world of golden chicken breasts bathed in a luscious sauce made from fragrant Marsala wine, earthy mushrooms, and a touch of creamy bliss. This recipe is all about layering simple, fresh ingredients to create a meal that’s elegant and deeply satisfying, giving you that Italian trattoria experience right at your own dinner table.
Ingredients You’ll Need
Getting the ingredients right is the secret to the perfect Chicken Marsala Recipe. Each component plays a vital role: from the chicken that forms the heart of the dish, to the mushrooms that add earthiness, and the Marsala wine that infuses it with a floral, sweet depth. The cream and herbs finish things off for richness and brightness.
- 1½ pounds boneless skinless chicken breasts: Pound to even thickness to ensure quick, even cooking and a tender bite.
- 3 tablespoons all-purpose flour: For a light dusting that creates a delicate crust and helps thicken the sauce.
- Salt: Essential for bringing out all the natural flavors.
- Freshly ground black pepper: Adds a gentle hint of heat and complexity.
- 1 tablespoon olive oil: For searing the chicken with a lovely golden crust.
- 3 tablespoons unsalted butter, divided: Adds luxurious richness to both the chicken and the sauce.
- 1 (8-oz) package pre-sliced bella or button mushrooms: Provide a wonderful umami punch and meaty texture.
- 3 tablespoons finely chopped shallots: Bring a mild onion flavor that melts beautifully into the sauce.
- 2 cloves garlic, minced: For an aromatic background that complements the wine and mushrooms.
- ⅔ cup chicken broth: Adds depth and balances the richness.
- ⅔ cup dry Marsala wine: The star ingredient that infuses the dish with its distinct sweet, nutty flavor.
- ⅔ cup heavy cream: Creates a silky, luscious sauce that clings perfectly to the chicken.
- 2 teaspoons chopped fresh thyme: Offers a subtle herbaceous note that brightens the sauce.
- 2 tablespoons chopped fresh Italian parsley: For a fresh, vibrant finish when serving (optional).
How to Make Chicken Marsala Recipe
Step 1: Prepare and Coat the Chicken
Start by seasoning and flour-dusting the chicken breasts or tenderloins. Using a ziplock bag for this step is a clever trick that evenly coats every piece with minimal mess. This flour layer is crucial—it helps create that irresistible golden sear and also thickens your sauce later.
Step 2: Sear the Chicken to Golden Perfection
Heat a combination of olive oil and butter in a skillet until hot, then add the chicken. Cook it over medium-high heat for about 5 to 6 minutes, turning once to develop a gorgeous golden crust on both sides. A stainless steel pan works best here, ensuring you get that flavorful fond to elevate your sauce. Once done, transfer the chicken to a plate, keeping those juices tucked away for later.
Step 3: Build the Mushroom Marsala Sauce
With the chicken resting, melt the remaining butter in the pan and sauté the mushrooms until they start to brown beautifully. Adding finely chopped shallots and minced garlic next creates a fragrant base that melds superbly with the mushrooms. Season lightly and then pour in the chicken broth, dry Marsala wine, and heavy cream. Don’t forget the fresh thyme, salt, and a touch of pepper. Use a wooden spoon to scrape up every delicious browned bit stuck to the pan—that’s flavor gold! Simmer this mixture gently until it reduces by half, thickens slightly, and takes on a rich, darker hue, about 10 to 15 minutes.
Step 4: Finish Cooking the Chicken in the Sauce
Return the chicken and any accumulated juices to the pan with the sauce. Lower the heat and let everything simmer together until the chicken is warmed through and the sauce thickens a bit more, roughly 2 to 3 minutes. This step ties all the flavors together, creating that classic Chicken Marsala harmony.
How to Serve Chicken Marsala Recipe
Garnishes
A sprinkle of fresh Italian parsley is a simple yet effective way to brighten the dish both visually and flavor-wise. It adds a fresh, herbal note that contrasts beautifully with the richness of the sauce. If you want to be extra fancy, a few thyme leaves can also elevate the presentation.
Side Dishes
This Chicken Marsala Recipe pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up all the luscious sauce. For a lighter balance, serve alongside roasted asparagus or steamed green beans. Simple garlic bread also makes a delicious companion to mop up every last drop.
Creative Ways to Present
For a contemporary twist, try plating the chicken over a bed of creamy polenta or wild rice pilaf. You can also turn this into an elegant family-style meal by serving it in a large skillet right at the table, inviting everyone to dive in together. Adding a drizzle of extra Marsala reduction or a sprinkle of toasted pine nuts can add unexpected luxury.
Make Ahead and Storage
Storing Leftovers
Chicken Marsala keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen after resting, making leftovers just as tempting as fresh servings.
Freezing
If you want to freeze this dish, place cooled Chicken Marsala in a freezer-safe container. It will keep nicely for up to 2 months. When freezing, avoid adding fresh parsley, as it can lose texture and color upon thawing.
Reheating
Reheat gently over low heat in a skillet or microwave to prevent the sauce from separating. Adding a splash of chicken broth or cream while reheating can help maintain that luscious consistency. Stir occasionally to warm evenly and preserve that silky texture you love.
FAQs
Can I use chicken thighs instead of breasts for this Chicken Marsala Recipe?
Absolutely! Boneless, skinless chicken thighs can be used for a juicier, more flavorful alternative. Just be sure to adjust cooking times slightly to ensure they are cooked through but still tender.
What type of Marsala wine should I buy?
Look for a good-quality dry Marsala wine, as the dry variety suits this recipe best by lending a subtle sweetness and complexity without overpowering the sauce.
Is it okay to use a nonstick pan?
Yes, but keep in mind that stainless steel pans will give you a better brown crust and richer fond, which are key to building the sauce’s fantastic flavor.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a dairy-free margarine or oil, and use a coconut cream or cashew cream instead of heavy cream. The sauce will still be delicious, with a slightly different but complementary flavor.
How do I get the sauce to thicken properly?
The sauce thickens as it gently simmers and reduces. Be patient during this stage and avoid rushing with high heat. The flour coating on the chicken also helps create the perfect consistency once combined with the cream and broth.
Final Thoughts
This Chicken Marsala Recipe is one of those timeless dishes that feels like a warm hug in food form. Its rich flavors, combined with straightforward preparation, make it perfect for both weeknight dinners and special occasions. I promise once you try it, you’ll want to keep it in your regular rotation. So go ahead, grab those simple ingredients, and enjoy creating a classic with a taste that’s truly unforgettable.
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Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish featuring tender, lightly floured chicken breasts sautéed to a golden brown and served in a rich, flavorful Marsala wine and mushroom cream sauce. This elegant yet approachable recipe combines earthy mushrooms, aromatic shallots, and fresh herbs to create a savory sauce that perfectly complements the juicy chicken, making it an ideal meal for both weeknight dinners and special occasions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Chicken and Coating
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick, or chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
Cooking Fats and Oil
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
Sauce Components
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Prepare the Chicken Coating: Place the flour, ¾ teaspoon salt, and ¼ teaspoon black pepper into a ziplock bag. Add the chicken breasts or tenderloins to the bag. Seal tightly and shake vigorously to coat the chicken evenly with the seasoned flour. Set aside.
- Sauté the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan. Shake off any excess flour from the chicken and place it in the hot skillet. Cook the chicken for about 5 to 6 minutes total, turning once, until it is golden brown and just cooked through. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms and Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook, stirring frequently, for 3 to 4 minutes until they begin to brown. Add the chopped shallots, minced garlic, and ¼ teaspoon salt; sauté for another 1 to 2 minutes until fragrant.
- Make the Marsala Sauce: Pour in the chicken broth, Marsala wine, and heavy cream. Add the chopped fresh thyme along with ¼ teaspoon salt and ⅛ teaspoon pepper. Use a wooden spoon to scrape the browned bits from the pan into the sauce. Bring the mixture to a boil, then reduce to medium heat and simmer uncovered for 10 to 15 minutes, letting the sauce reduce by about half and thicken slightly. The sauce should remain somewhat thin and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, including any juices that accumulated on the plate. Reduce heat to low and simmer gently for 2 to 3 minutes until the chicken is warmed through and the sauce thickens further.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the dish if desired, and serve immediately for a rich and indulgent meal.
Notes
- For best results, pound the chicken breasts evenly to about ¼ inch thickness to ensure quick and even cooking.
- Using a stainless steel skillet is preferred for better browning; however, nonstick pans can be used though they won’t produce the same color or crust.
- Dry Marsala wine is essential for authentic flavor; avoid sweet Marsala for this recipe.
- Make sure not to overcook the chicken during the initial sauté to keep it tender and juicy in the final dish.
- This dish pairs wonderfully with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
