Chicken Marsala is a creamy and flavorful Italian-American dish made with chicken breasts, mushrooms, and Marsala wine. It’s cooked in a rich, savoury sauce that blends sweet and earthy flavours. This recipe is loved for its simplicity, quick preparation, and restaurant-quality taste that you can enjoy at home. Whether you’re cooking for a family dinner or a special occasion, Chicken Marsala always hits the spot.
Traditionally served with pasta or mashed potatoes, Chicken Marsala is perfect when you want something comforting yet elegant. It combines tender chicken, caramelised mushrooms, and a touch of wine for a rich, buttery finish. Easy to make in under 30 minutes, this classic recipe is ideal for beginners and home chefs alike. Try it once, and it might become a go-to favourite in your kitchen!
Why You’ll Love This Chicken Marsala Recipe
- Easy Yet Impressive: Chicken Marsala is surprisingly simple to make but tastes like a fancy restaurant dish. It’s excellent for both weeknight dinners and special occasions with family or guests.
- Rich, Creamy Flavour: The creamy mushroom Marsala sauce is packed with deep flavour. It blends sweet wine, garlic, and savoury herbs for a comforting taste you’ll crave again and again.
- Tender Chicken Perfection: The chicken is seared until golden, then simmered until juicy and tender. This technique locks in flavour and keeps every bite moist and delicious.
- Great with Anything: This Chicken Marsala pairs perfectly with mashed potatoes, pasta, or rice. It’s a versatile main dish that complements nearly any side you enjoy.
Ingredient Notes for a Chicken Marsala Recipe
This Chicken Marsala recipe is flavorful, creamy, and rich in Italian-American tradition. Here’s a breakdown of each ingredient you’ll need for this dish, explained simply for quick understanding:
• Chicken Breasts: Boneless, skinless chicken breasts are best. Pound them thin so they cook evenly and quickly. They stay juicy and tender in the Marsala sauce.
• All-Purpose Flour: Lightly coat the chicken with flour before cooking. It helps create a golden crust and thickens the sauce slightly.
• Salt and Black Pepper: Season the chicken before frying. Salt boosts flavour, and black pepper adds a little warmth and depth.
• Olive Oil: Used to sear the chicken in the pan. Olive oil adds a mild fruity flavour and helps brown the meat evenly.
• Unsalted Butter: Butter adds richness and a smooth texture to the Marsala sauce. Unsalted lets you control the salt level better.
• White Mushrooms: Sliced mushrooms add an earthy flavour and texture. They soak up the sauce and balance the richness with a savoury bite.
• Garlic: Minced garlic adds bold flavour and aroma. It enhances the sauce and complements the wine and mushrooms.
• Shallot: Shallots offer a sweet, delicate onion flavour that blends smoothly into the creamy wine sauce.
• Marsala Wine: This is the star ingredient. Marsala wine gives the dish its name and signature sweet, nutty, and rich flavour.
• Chicken Broth: Combines with the wine to build the sauce. It adds depth and balances the sweetness of Marsala.
• Heavy Cream: Cream turns the sauce into a velvety, rich mixture. It makes the dish luxurious and comforting.
• Fresh Parsley: Chopped parsley adds a pop of freshness and colour. It lightens the dish just before serving.
Pre-preparation of Chicken Marsala
Before we jump into the full recipe, a little pre-prep can make your cooking smoother:
- Slice your mushrooms: Use fresh cremini or white mushrooms. Avoid canned ones—they lack flavour and texture.
- Pound the chicken: Thin chicken cooks faster and more evenly.
- Dredge in flour: Lightly coat each piece in flour. This adds a golden crust and helps thicken the sauce later.
- Chop garlic and shallots: Pre-chop to avoid rushing during the sauce-making step.
How to Make Chicken Marsala Recipe
Ingredients
Here’s what you’ll need to gather for the ultimate Chicken Marsala:
For the Chicken:
- 2 large boneless skinless chicken breasts (halved horizontally)
- ½ cup all-purpose flour (for dredging)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Sauce:
- 8 oz cremini or white mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 small shallot (minced)
- ¾ cup Marsala wine (dry preferred)
- ½ cup chicken broth (low sodium)
- ½ cup heavy cream
- 1 tbsp fresh parsley (chopped for garnish)
Instructions
Let’s cook! This takes just about 25–30 minutes total.
- Dredge the chicken: Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- Sear the chicken: Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden. Remove and set aside.
- Sauté mushrooms and garlic: Add remaining butter and oil. Sauté mushrooms for 5–6 minutes until browned. Toss in the garlic and cook for 1 minute.
- Deglaze with Marsala wine: Pour in Marsala and scrape up the browned bits. Let it simmer 2–3 minutes.
- Add broth and cream: Stir in chicken broth and heavy cream. Simmer for 5–7 minutes until slightly thickened.
- Return chicken to pan: Nestle chicken into the sauce. Simmer another 5 minutes or until the internal temperature reaches 165°F.
- Garnish and serve: Sprinkle with chopped parsley. Serve hot over mashed potatoes, rice, or pasta.
Chicken Marsala Recipe Variations
Looking to switch it up? Try these tasty variations:
- Creamy Chicken Marsala:
- Add 1/2 cup heavy cream or even sour cream for a more decadent, velvety sauce.
- Garlic Spin:
- Add 2 cloves of minced garlic with the mushrooms for a bolder flavour.
- Low-Carb Version:
- Use almond flour instead of regular flour and skip the cream for a keto-friendly option.
- Gluten-Free Option:
- Substitute regular flour with a gluten-free blend or cornstarch.
- Vegetarian Marsala:
- Swap chicken for portobello mushrooms or tofu for a meat-free version.
How to Serve Chicken Marsala Recipe
Chicken Marsala pairs well with:
- Mashed Potatoes: The sauce soaks in perfectly.
- Pasta: Fettuccine, spaghetti, or linguine are great choices.
- Steamed Rice: A simple base that balances the bold flavour.
- Cauliflower Rice: A light, low-carb pairing.
- Crusty Bread: For dipping into the creamy sauce.
Storage Options
Here’s how to store and reheat your Chicken Marsala leftovers:
- Refrigerator:
- Store in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave in 1-minute intervals.
- Freezer:
- Let it cool completely. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tips:
- Add a splash of broth or cream when reheating to keep the sauce smooth. Avoid overcooking to keep the chicken tender.
FAQs About Chicken Marsala Recipe
Can I make Chicken Marsala without wine?
Yes, you can use chicken broth or grape juice as a substitute. It won’t taste the same, but it still tastes good.
Is Chicken Marsala spicy?
No, Chicken Marsala is not spicy. It has a mild, creamy mushroom sauce.
What can I serve with Chicken Marsala?
It goes well with mashed potatoes, pasta, or rice. Steamed veggies or salad make great sides too.
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs. Just make sure they are cooked thoroughly and stay tender.
