Why You’ll Love This Recipe
Chicken Marsala combines juicy chicken with a luscious mushroom and wine sauce that’s both earthy and slightly sweet. It’s quick to make, requiring just a handful of ingredients, and delivers restaurant-quality flavor at home. Serve it over pasta, mashed potatoes, or sautéed greens for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (pounded thin)
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All-purpose flour (for dredging)
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Olive oil or butter
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Mushrooms (cremini or button, sliced)
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Garlic (minced)
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Marsala wine
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Chicken broth
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Fresh parsley (chopped, for garnish)
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Salt and pepper
Directions
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Season chicken breasts with salt and pepper, then dredge lightly in flour, shaking off excess.
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Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken breasts until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove from skillet and keep warm.
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In the same skillet, add mushrooms and sauté until browned and softened. Add minced garlic and cook for another minute until fragrant.
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Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan. Simmer until the sauce reduces and thickens slightly, about 5-7 minutes.
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Return chicken to the skillet and coat with the sauce. Cook for another 2 minutes to heat through.
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Garnish with chopped parsley and serve immediately.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
Variations
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Add shallots or onions for extra flavor in the sauce.
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Use a mix of wild mushrooms for a richer, earthier taste.
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Substitute Marsala wine with dry sherry or white wine if unavailable.
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Finish the sauce with a splash of heavy cream for a creamier texture.
Storage/Reheating
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain sauce consistency and prevent overcooking the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay moist.
What if I don’t have Marsala wine?
Dry sherry, white wine, or grape juice with a splash of vinegar can be substitutes.
How do I keep the chicken tender?
Pounding chicken evenly and avoiding overcooking ensures tenderness.
Can I make this recipe gluten-free?
Use gluten-free flour or cornstarch for dredging.
Is this dish dairy-free?
Yes, it contains no dairy unless you add cream.
Can I prepare the sauce ahead of time?
Yes, make the sauce in advance and reheat before adding cooked chicken.
What sides pair well with Chicken Marsala?
Pasta, mashed potatoes, or roasted vegetables complement the dish well.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months; thaw before reheating.
How do I thicken the sauce?
Simmer longer or add a cornstarch slurry to achieve desired thickness.
Can I add herbs to the sauce?
Fresh thyme or rosemary add great flavor to the sauce.
Conclusion
Chicken Marsala is a flavorful, elegant dish that’s surprisingly easy to prepare at home. With tender chicken and a savory mushroom and wine sauce, it’s a comforting meal that’s perfect for both weeknight dinners and special occasions. This classic recipe brings Italian restaurant flavors right to your table with minimal effort.
Chicken Marsala
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets sautéed in a rich, savory Marsala wine and mushroom sauce. This quick and elegant meal delivers restaurant-quality flavors with minimal ingredients, perfect for weeknight dinners or special occasions.
Ingredients
-
Boneless, skinless chicken breasts (pounded thin)
-
All-purpose flour (for dredging)
-
Olive oil or butter
-
Mushrooms (cremini or button, sliced)
-
Garlic (minced)
-
Marsala wine
-
Chicken broth
-
Fresh parsley (chopped, for garnish)
- Salt and pepper
Instructions
-
Season chicken breasts with salt and pepper, then dredge lightly in flour, shaking off excess.
-
Heat olive oil or butter in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and keep warm.
-
In the same skillet, sauté mushrooms until browned and softened. Add garlic and cook until fragrant, about 1 minute.
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Pour in Marsala wine and chicken broth, scraping browned bits. Simmer until sauce reduces and thickens slightly, about 5-7 minutes.
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Return chicken to the skillet and coat with sauce. Heat for 2 more minutes.
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Garnish with parsley and serve immediately.
Notes
Add shallots or onions for extra flavor.Use wild mushrooms for a deeper flavor.Substitute Marsala with dry sherry or white wine.Add a splash of heavy cream for a richer sauce.
