Chicken Marsala Recipe
If you’ve ever craved comforting elegance on a weeknight, look no further than Chicken Marsala. This Italian-American classic graces your table with golden, tender chicken bathed in a luxurious mushroom and Marsala wine sauce. It strikes that perfect balance between earthy, creamy, and subtly sweet, making it an irresistible dinner that both looks impressive and tastes phenomenal. Whether you’re cooking for family or friends, Chicken Marsala never fails to impress with its simple technique and deeply satisfying flavors.
Ingredients You’ll Need
Gather your ingredients—each one plays a crucial part in making Chicken Marsala sing. From the punchy shallots to the rich Marsala wine, you’ll find everything is essential for taste and texture. Lean on the basics, and you’ll get stellar results every time!
- Chicken breasts or thighs: Sliced and pounded thin, these form the foundation of a quick-cooking, tender main.
- Cooking salt & black pepper: Brings out flavor while ensuring every bite is perfectly seasoned.
- All-purpose flour: Creates a delicate crust on the chicken, helping it brown beautifully and thicken the sauce slightly.
- Olive oil and unsalted butter: The dynamic duo for pan-frying, giving both flavor and that perfect golden color.
- Eschalots/shallots and garlic: These aromatics provide a sweet, savory backbone to the sauce.
- White mushrooms: Sliced just right for a juicy, earthy bite that soaks up all the wonderful sauce.
- Dry Marsala wine: The namesake ingredient infuses the dish with depth and a signature sweet-woody accent.
- Chicken stock/broth: Rounds out the sauce and balances the wine’s sweetness.
- Heavy cream: Adds silkiness, giving the final sauce its irresistible texture.
- Fresh parsley: For optional garnish, a little fresh green goes a long way in brightening up the finished plate.
How to Make Chicken Marsala
Step 1: Prepare the Chicken
Start by slicing each chicken breast in half horizontally, creating two thin cutlets. If you’re using thighs, feel free to swap them in for a little extra richness. Lay the pieces between plastic or inside a freezer bag, then gently pound them out to about 1 cm thick with a meat mallet or rolling pin. This keeps your Chicken Marsala tender and ensures it cooks evenly without drying out.
Step 2: Season and Dredge
Sprinkle both sides of the chicken with half the salt and pepper, then lightly dust with flour. Turn the pieces and repeat on the other side with the remaining seasonings and flour. Don’t forget to shake off any excess flour—this step creates a lovely, delicate crust once seared.
Step 3: Sear the Chicken
In a large non-stick pan over medium-high heat, add half the butter and olive oil. Once the butter is bubbly and foaming, add the chicken in batches if needed. Cook for about 3–4 minutes on one side until golden and crispy, then flip and cook the other side for 2 minutes. Set the cooked chicken aside on a plate while you move on to your sauce.
Step 4: Sauté Aromatics
Using the same pan, add the rest of your butter and olive oil. Once melted, toss in the shallots and garlic. Let them sizzle for about a minute, releasing their wonderful aroma and creating a savory base for your Chicken Marsala sauce.
Step 5: Cook the Mushrooms
Stir in the sliced mushrooms, spread them out in the pan, and let them cook, stirring regularly, for about 3 minutes. The mushrooms should turn golden and start to release their juices—this is where the depth of flavor begins to build.
Step 6: Add Marsala and Reduce
Pour in the Marsala wine, then turn up the heat to high. Let it bubble away for about 3 minutes, reducing by half. This step concentrates the wine’s flavor and cooks off any harsh alcohol, leaving you with a mellow, deeply fragrant sauce.
Step 7: Finish the Sauce
Add the chicken stock, heavy cream, the remaining salt, and pepper. Give it a good stir and lower the heat to a gentle simmer. Cook for another 3–5 minutes, allowing the sauce to thicken and take on that classic creamy consistency that makes Chicken Marsala so craveable.
Step 8: Return Chicken to the Pan
Nestle the chicken cutlets back into the sauce, spooning some goodness over the top. Let them warm through for about 30 seconds, soaking up all the flavors before serving.
Step 9: Plate and Garnish
Take your Chicken Marsala off the stove and shower with chopped parsley. Now it’s ready for that glorious final moment at the table—and for plenty of oohs and aahs!
How to Serve Chicken Marsala
Garnishes
A sprinkling of fresh parsley brings just enough color and brightness to offset the richness of Chicken Marsala. If you want to get even fancier, try a touch of freshly cracked black pepper or a few delicate lemon zest curls for a fresh twist.
Side Dishes
This dish practically begs for something starchy to soak up its glorious sauce. Creamy mashed potatoes, fluffy rice, pillowy polenta, or even warm, crusty bread work wonders alongside Chicken Marsala, turning dinner into a feast. For balance, add simply roasted green beans or a crisp salad on the side.
Creative Ways to Present
If you’re hosting or just in the mood to impress, serve Chicken Marsala family-style on a big platter surrounded by colorful roasted veggies. Or, portion it onto individual plates over a bed of mashed potatoes, letting the sauce puddle around for a restaurant-worthy finish. For an extra flourish, top with a swirl of extra cream or a scattering of microgreens.
Make Ahead and Storage
Storing Leftovers
Chicken Marsala keeps beautifully in the fridge. Transfer any leftovers (with plenty of sauce!) to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a next-day meal that’s just as delicious.
Freezing
You can freeze Chicken Marsala for up to 2 months, though the sauce might separate slightly upon thawing due to the cream. For best results, let it cool completely, then freeze in single-serve portions. When you’re ready, thaw overnight in the fridge for easy reheating.
Reheating
To bring leftovers back to their saucy, delicious best, gently rewarm Chicken Marsala in a covered pan over low heat. Add a splash of chicken stock or cream if needed to restore the sauce’s silky texture, and stir occasionally until evenly heated through.
FAQs
Can I make Chicken Marsala without wine?
If you want an alcohol-free option, swap the Marsala wine for extra chicken stock plus a splash of grape juice and a dash of balsamic vinegar for depth. The flavor won’t be identical, but you’ll still get a rich, savory sauce.
What’s the difference between sweet and dry Marsala wine?
Dry Marsala is the classic choice for Chicken Marsala, lending a subtle sweetness balanced by nutty notes. Sweet Marsala will make the dish richer and a bit heavier, so if you only have that on hand, reduce the amount slightly to taste.
Can I use other mushrooms?
Absolutely! While standard white mushrooms are classic, feel free to mix in cremini, shiitake, or even a few wild mushrooms for a more robust, earthy flavor in your Chicken Marsala.
What if I don’t have shallots?
No shallots? Use half a small yellow onion finely diced instead. You’ll still get that gentle sweetness and complexity that’s key to the sauce’s base.
How do I make this dairy-free?
To make Chicken Marsala without dairy, use all olive oil instead of butter and swap the heavy cream for your favorite unsweetened non-dairy creamer or coconut cream—just note the flavor will change slightly but remains delicious.
Final Thoughts
If you’ve been searching for a dinner that’s both comforting and just a bit fancy, Chicken Marsala absolutely delivers. The simple ingredients come together to create something magical—just the kind of meal you’ll want to share again and again. Give this recipe a try, and don’t be surprised when everyone around the table asks for seconds (and the recipe)!
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Chicken Marsala Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A classic and flavorful recipe for Chicken Marsala, featuring tender chicken escalopes in a rich and creamy marsala sauce with mushrooms. This dish is perfect for a cozy dinner at home or a special occasion.
Ingredients
Chicken escalopes:
- 2 large chicken breasts, cut in half horizontally
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 cup flour (plain/all-purpose)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Creamy marsala sauce:
- 2 eschalots (shallots), peeled and cut into squares
- 1 garlic clove, finely minced
- 2 cups white mushrooms, sliced
- 1 cup dry marsala wine
- 1/2 cup chicken stock/broth (low sodium)
- 1/2 cup thickened/heavy cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 tbsp finely chopped parsley, for garnish
Instructions
- Chicken escalopes: Pound chicken breasts, dust with salt, pepper, and flour. Cook until golden and crispy.
- Creamy marsala sauce: Sauté aromatics, cook mushrooms, reduce marsala, thicken sauce. Rewarm chicken in the sauce.
- Serve: Sprinkle with parsley and serve over mashed potatoes, rice, pasta, or bread.
Notes
- Tenderize the chicken by pounding it to an even thickness.
- Eschalots are also known as shallots.
- Choose a good quality dry marsala wine for best flavor.
- Adjust the sauce thickness to your preference by simmering longer for a thicker consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 125mg
Keywords: Chicken Marsala, Marsala Sauce, Italian Chicken Recipe
