Delicious Chicken Marsala Recipe
This Chicken Marsala dish will truly have you savoring every bite! With just one pan and ready in under 45 minutes, it’s an Italian-American classic that works wonderfully for busy weeknights yet is impressive enough for dinner parties.
Who doesn’t love a comforting chicken dinner? This Chicken Marsala recipe stands out above any restaurant version you might find. If you’re looking for more delightful chicken breast recipes to broaden your cooking repertoire, I highly recommend trying my Blackened Chicken Breasts, Chorizo Stuffed Chicken Breasts, and Sheet Pan Chicken with Batata Harra.
The Best Chicken Marsala Recipe!
Have you ever craved that fantastic Chicken Marsala you order at Italian restaurants? Well, I can confidently say that this homemade version is even better!
Thinly sliced chicken cutlets are expertly cooked and drenched in a rich Marsala wine sauce with aromatic, buttery mushrooms. The best part? You can prepare this culinary delight in less than 45 minutes, and since it’s all made in one pan, cleanup is a breeze!
Why splurge at a restaurant when you can easily create this delightful dish at home?
What You Will Learn:
- How to prepare Chicken Marsala from scratch
- Tips for the perfect wine sauce
- Variations and substitutions to suit your pantry
What is Chicken Marsala?
Chicken Marsala is a beloved Italian-American dish featuring chicken and mushrooms bathed in a glossy Marsala wine sauce, offering a delightful balance of savory and slightly sweet flavors.
Is Chicken Marsala Italian?
Origins of Chicken Marsala are a bit murky. It’s not something you would commonly encounter on menus in Italy, as some suggest it was created by English immigrants in Sicily during the 19th century seeking to spice up their chicken dishes. However, Chicken Marsala is more accurately a classic Italian-American adaptation of various scaloppine preparations.
Ingredients
To whip up this delicious Chicken Marsala, you’ll need:
- Chicken: I recommend using Open Nature® Air Chilled Boneless Skinless Chicken Breasts, though boneless, skinless chicken thighs also work great!
- Mushrooms: Freshly sliced cremini or baby bella mushrooms. You can purchase them pre-sliced or do it yourself — your choice!
- Shallots: The sweet, delicate flavor of shallots shines in this recipe, but onions can suffice in a pinch.
- Garlic: You can never go wrong with garlic!
- Marsala Wine: A fortified wine from Sicily, available in sweet and dry varieties. For this recipe, the dry variety is the way to go.
- Chicken Broth: Whether homemade or high-quality store-bought, use it to build rich flavor.
- Cream: For that extra touch of creaminess, opt for heavy cream, as lighter creams might curdle.
- Flour: Needed for dredging the chicken cutlets and contributing to the sauce’s thickness.
- Butter: Ideal for cooking mushrooms and enhancing the sauce at the end.
- Olive Oil: Essential for cooking your chicken and sautéing other ingredients.
- Salt and Pepper: Remember to season as you go for optimal flavor throughout the dish!
What Cut of Chicken is Best for Chicken Marsala?
The traditional choice for Chicken Marsala is thin chicken cutlets. If not available in stores, you can easily create your own by slicing and pounding chicken breasts to ensure even cooking. Indeed, I often prefer to make my own to achieve uniformity in size.
Which Type of Mushrooms Should I Use?
Choose mushrooms that retain their shape in the sauce; my favorite are cremini (also called baby bella). However, feel free to experiment with other varieties like portobello, shiitake, or white mushrooms.
Can I Make Chicken Marsala Without Wine?
While the Marsala wine is essential to the dish’s unique flavor, you could substitute it with the same amount of chicken broth if preferred. However, it wouldn’t technically be Chicken Marsala anymore, but it will still be a tasty chicken dish! 😉
How to Make Chicken Marsala
This recipe is impressively easy, and here’s a step-by-step guide for creating the best Chicken Marsala you’ve ever tasted!
Step 1: Prepare the Chicken.
- Slice each chicken breast in half. Place one half in a ziplock bag, seal it, and pound it thin with a meat hammer or rolling pin. Repeat with remaining halves.
- Once all cutlets are ready, place them in a large ziplock bag, season with salt and pepper, seal, and massage to combine the seasoning. Add the flour, seal again, and shake until evenly coated.
Step 2: Cook the Chicken.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken cutlets until golden brown on both sides, about 3 minutes per side. Once cooked, remove the chicken and set aside on a plate.
Step 3: Make the Sauce.
- Sauté shallots and garlic until soft and fragrant, then add butter and mushrooms. Cook until mushrooms are tender, and season with salt and pepper.
- Pour in the Marsala wine and deglaze the pan by scraping up the browned bits. Cook until the wine reduces by half, about 2-3 minutes.
- Stir in the chicken broth and cook until thickened. If the sauce remains thin, you can combine a tablespoon of flour with broth and add it to the skillet.
- Add cream, remaining butter, and parsley, stirring until blended and flavorful. Reintroduce the chicken to the skillet, making sure each piece is coated and warmed through.
Tips for Perfection:
- Pound the chicken evenly to ensure faster and more uniform cooking.
- Dredging promotes a silky texture while thickening the sauce, so don’t skip this step!
What to Serve with Chicken Marsala?
This rich dish pairs beautifully with starchy sides like rice, mashed potatoes, or buttered capellini (angel hair pasta) to soak up that amazing sauce. And, of course, crusty bread is a must!
Frequently Asked Questions
- Can I make chicken Marsala ahead of time?
- This dish is best fresh due to its thin fillets. That said, you can prepare it up to two days ahead but hold off on adding cream until serving to prevent curdling.
- How long can leftovers keep?
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- How do I reheat chicken Marsala?
- Reheat gently on medium-low heat in a skillet. If the sauce seems too thick, add a splash of broth or cream to loosen it.
- Can I freeze chicken Marsala?
- This dish doesn’t freeze well due to the cream. If you need to freeze it, omit the cream and add it after reheating.
