Chicken Marsala Recipe

Chicken Marsala is a beloved Italian-American classic that never fails to impress with its golden chicken cutlets, savory mushrooms, and a silky Marsala wine sauce. It’s the kind of dish that looks (and tastes!) restaurant-worthy, but comes together easily right in your kitchen, making weeknights feel a little extra special.

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Ingredients You’ll Need

The beauty of Chicken Marsala is how a handful of simple pantry staples transform into something elegant and deeply satisfying. Each ingredient plays a starring role in building layers of flavor, so don’t skip the little details!

• Boneless, Skinless Chicken Breasts or Tenderloins: Pounded thin, they cook up juicy and tender—and soak up all the saucy goodness.
• All-Purpose Flour: A quick dusting gives the chicken its signature golden crust and helps thicken the sauce later.
• Salt & Freshly Ground Black Pepper: The right seasoning at the start ensures every bite is flavorful.
• Olive Oil: Adds richness and helps achieve that perfect browning on the chicken.
• Unsalted Butter: Essential for both sautéing and building a lush, silky sauce.
• Sliced Bella or Button Mushrooms: These soak up all the Marsala and provide hearty texture and earthy flavor.
• Shallots: Finely chopped, they add a gentle sweetness and subtle depth to the sauce.
• Garlic: A little goes a long way for aromatic intensity (don’t be shy!).
• Chicken Broth: Builds the foundation of the sauce and intensifies the umami notes.
• Dry Marsala Wine: The star of the show—its unique flavor creates Chicken Marsala’s signature taste.
• Heavy Cream: Swirled in at the end for that dreamy, velvety finish.
• Fresh Thyme: Just a sprinkle brightens up the whole dish.
• Fresh Italian Parsley (optional): For a burst of color and herby freshness at serving time.

Variations

One of the best things about Chicken Marsala is how easily you can make it your own. Whether you’re working around what’s in your fridge, lightening things up, or cooking for dietary needs, these simple twists keep the dish feeling fresh and fun.

• Swap the Protein: Try boneless pork chops or turkey cutlets in place of chicken for a tasty spin on tradition.
• Go Dairy-Free: Use full-fat coconut milk or a favorite plant-based cream to create a luscious, nondairy sauce.
• Add Extra Veggies: Stir in a handful of baby spinach right at the end or toss in peas for a punch of color and nutrition.
• Gluten-Free Option: Substitute your favorite gluten-free flour blend for dredging the chicken—it works beautifully.

How to Make Chicken Marsala

Step 1: Prepare and Dredge the Chicken

If your chicken breasts are large, slice them in half horizontally, then pound to an even ¼-inch thickness. Add flour, salt, and pepper to a ziplock bag, toss in the chicken, seal, and shake until the fillets are evenly coated—this makes for an ultra-light, golden crust.

Step 2: Brown the Chicken

Heat the olive oil and two tablespoons of butter in a skillet over medium-high heat. Shake off excess flour and lay the chicken in the pan; cook until golden on both sides and just cooked through (about 5-6 minutes total). Transfer to a plate—don’t worry about keeping it piping hot; it will finish in the sauce.

Step 3: Sauté Mushrooms and Aromatics

Melt the last tablespoon of butter in the same pan, then add the mushrooms. Sauté until they begin to brown, soaking up all that flavor, before adding the shallots, garlic, and a little more salt. Let everything mingle for just a minute or two.

Step 4: Deglaze and Build the Sauce

Add chicken broth, Marsala wine, heavy cream, thyme, and a pinch more salt and pepper. Use a wooden spoon to gently scrape up any browned bits on the bottom—they’re flavor gold. Let the mix bubble away, uncovered, until it reduces by about half and thickens ever so slightly (about 10-15 minutes).

Step 5: Simmer Chicken in Sauce

Nestle the browned chicken (and any accumulated juices) back into the pan. Reduce the heat and simmer gently for another few minutes, just until the sauce cloaks the chicken and everything is warmed through. This is where Chicken Marsala really comes together!

Step 6: Garnish and Serve

Off the heat, sprinkle with a generous handful of chopped fresh parsley if you like. Serve hot and enjoy the applause—you’ve just made a Chicken Marsala masterpiece.

How to Serve Chicken Marsala

Garnishes

A shower of fresh chopped Italian parsley isn’t just for looks—it brightens up the rich sauce and brings a burst of freshness. A few extra sprigs of thyme or a light grate of lemon zest can also add a lovely aromatic finish if you’re feeling fancy.

Side Dishes

Chicken Marsala absolutely sings when served over fluffy mashed potatoes, buttery egg noodles, or even a bed of creamy polenta. For a lighter pairing, offer steamed green beans or crisp asparagus—anything to soak up that luscious sauce.

Creative Ways to Present

Try arranging the chicken atop a swirl of mashed potatoes, spooning mushrooms decoratively, and drizzling the sauce table-side for a restaurant-worthy touch. Or, slice chicken cutlets into thick strips and nestle them in shallow bowls for a cozy, bistro-style vibe.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chicken Marsala in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making leftovers even more delicious for lunch or a quick dinner the next day.

Freezing

The creamy sauce can be frozen, but for best texture, freeze just the chicken and mushrooms with the Marsala sauce before adding the cream. When you’re ready to eat, thaw, rewarm gently, and then stir in the cream at the end for a just-made feel.

Reheating

Warm Chicken Marsala over low heat on the stovetop, adding a splash of broth or cream if the sauce has thickened too much. Microwave works too—use medium power and brief intervals to keep everything tender and juicy.

FAQs

Final Thoughts

If you’ve never made Chicken Marsala at home, you’re in for a true treat—this is the kind of recipe that turns a simple dinner into a celebration. Give it a try and let your kitchen fill with incredible aromas (and happy eaters) tonight!

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