Best Chicken Marsala Recipe
Chicken Marsala holds a special place in my heart. It’s one of those dishes that feels fancy enough for a special occasion but is surprisingly simple to make on a weeknight. Every time I whip this up, I’m reminded of my first trip to an Italian restaurant where I fell in love with the rich, velvety sauce and tender chicken.
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I promise, once you try this recipe, it’s going to become one of your go-to meals. The combination of savory chicken, sweet Marsala wine, and earthy mushrooms is a match made in culinary heaven. Whether you’re making dinner for your family or hosting a cozy gathering, this dish is guaranteed to impress. And the best part? You don’t need any special skills—just a love for good food and a little patience. Let’s dive in and make some magic in the kitchen!
Ingredients
Here’s everything you’ll need for this delightful Chicken Marsala. I’ve also included tips for substitutions to make it work with what you have.
| Ingredient | Notes/Substitutions |
|---|---|
| 4 boneless, skinless chicken breasts | You can also use chicken thighs for a richer flavor. |
| 1 cup all-purpose flour | For dredging. Substitute gluten-free flour if needed. |
| 1 tsp salt | Season to taste. |
| 1 tsp black pepper | Freshly ground is best. |
| 2 tbsp olive oil | For searing the chicken. |
| 3 tbsp unsalted butter | Adds richness to the sauce. |
| 8 oz cremini mushrooms, sliced | Baby Bella mushrooms are a great alternative. |
| 3/4 cup Marsala wine | Use sweet or dry Marsala wine based on your preference. |
| 3/4 cup chicken broth | Low-sodium broth helps control the saltiness. |
| 1/4 cup heavy cream | Optional, for a creamier sauce. |
| Chopped fresh parsley | For garnish. |
Cooking Steps :
Why I Love This Dish
Chicken Marsala is such a versatile recipe. It’s elegant enough for date night yet comforting enough for a Sunday family dinner. The wine and mushrooms create a depth of flavor that feels indulgent, and the tender chicken absorbs every bit of the rich sauce. Plus, it pairs perfectly with almost anything—mashed potatoes, pasta, or even a simple salad.
What You’ll Need
Here’s a quick list of tools to make this recipe a breeze:
- A large skillet for cooking the chicken and sauce.
- A meat mallet or rolling pin to flatten the chicken.
- A whisk to ensure a smooth sauce.
- Tongs for easy flipping.
- A platter to keep the chicken warm while you make the sauce.
Step-by-Step Guide
- Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch).
- In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
- Sear the Chicken
- Heat olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and cover to keep warm.
- Sauté the Mushrooms
- In the same skillet, melt 1 tablespoon of butter.
- Add the mushrooms and cook for 5-6 minutes until they’re golden and tender.
- Deglaze the Pan
- Pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Simmer for 2 minutes to let the alcohol cook off.
- Add the Chicken Broth
- Stir in the chicken broth and bring the sauce to a gentle boil. Let it reduce slightly, about 3-5 minutes.
- Finish the Sauce
- Lower the heat and stir in the remaining butter and optional heavy cream for a richer sauce.
- Return the Chicken
- Add the chicken back to the skillet, spooning the sauce over each piece. Let it simmer for 5 minutes so the chicken absorbs the flavors.
- Taste and Adjust
- Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
- Garnish and Serve
- Sprinkle with fresh parsley and serve immediately.
Tips for Perfect Results
- For evenly cooked chicken, ensure all breasts are the same thickness before cooking.
- No Marsala wine? Use sherry or a mix of white wine with a splash of brandy as a substitute.
- Want more sauce? Double the sauce ingredients—it’s so good, you’ll want extra for dipping bread!
Serving Suggestions and Sides
Chicken Marsala pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or roasted vegetables. I also love serving it with a side of crusty bread to soak up all that delicious sauce.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to revive the sauce.
FAQ Section
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add even more flavor to the dish.
What if I don’t have Marsala wine?
Sherry or white wine with a touch of brandy works as a great substitute.
Can I make this dairy-free?
Yes, skip the butter and cream. Use a dairy-free margarine and coconut cream for a similar effect.
How do I thicken the sauce?
Let it simmer a bit longer, or whisk in a teaspoon of cornstarch dissolved in water for a thicker consistency.
Can I make it ahead of time?
Yes! Make the chicken and sauce, then store them separately. Reheat together when you’re ready to serve.
Conclusion
This Chicken Marsala recipe is truly a gem. It’s easy to make, full of rich, satisfying flavors, and perfect for any occasion. Whether you’re impressing guests or treating yourself to a special dinner, this dish never disappoints.
I can’t wait for you to try it and make it your own. Let me know how it turns out—what sides you paired it with or if you tried any fun twists. From my kitchen to yours, happy cooking and boon appetite!
