Chicken Marsala Recipe
If you are on the hunt for a comforting yet impressive dish, look no further than this Chicken Marsala Recipe. Combining tender, golden chicken breasts with a rich, savory mushroom and Marsala wine sauce, it’s a classic Italian-American favorite that feels like a special occasion meal but comes together with surprisingly simple ingredients. Every bite is packed with deep flavors and just the right hint of sweetness from the wine, making it a guaranteed crowd-pleaser that you will want to make again and again.
Ingredients You’ll Need
Every ingredient in this Chicken Marsala Recipe works in harmony to build layers of flavor, color, and texture. From the earthy mushrooms to the silky butter and the fragrant Marsala wine, each element plays a crucial role in transforming simple chicken into something truly spectacular.
- Chicken breasts: Use boneless, skinless for easy preparation and even cooking.
- Cremini or button mushrooms: These add a meaty texture and an earthy depth that pairs beautifully with the sauce.
- Dry Marsala wine: The star ingredient that brings a subtle sweetness and richness to the dish.
- Low-sodium chicken broth: Keeps the sauce flavorful without overpowering saltiness.
- Olive oil: For searing the chicken to a perfect golden crust.
- Unsalted butter: Adds silkiness and richness to the sauce, making it irresistibly glossy.
- Flour: For dredging the chicken and helping thicken the sauce.
- Salt and pepper: Simple seasonings that enhance every flavor without stealing the show.
How to Make Chicken Marsala Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. Dredging them lightly in flour creates a crusty surface that will help lock in juices and thicken the sauce later on. This foundational step sets the stage for the perfect texture in your finished dish.
Step 2: Sear the Chicken
Heat olive oil and half of your butter in a skillet over medium heat. Once melted and hot, add the chicken breasts and cook each side for about 4 to 5 minutes until the chicken is golden brown and cooked through. This searing step not only adds beautiful color but also layers in a lovely caramelized flavor. After cooking, set the chicken aside to rest.
Step 3: Cook the Mushrooms
Using the same skillet to capture all those delicious browned bits left behind, add your sliced mushrooms. Cook them until they’re nicely browned and have released their moisture — about 5 minutes. These mushrooms build the hearty, earthy backbone of your sauce.
Step 4: Deglaze with Marsala Wine
Pour the Marsala wine into the skillet, scraping up the flavorful bits stuck to the bottom. This is where that gorgeous wine character infuses into the sauce, bringing both sweetness and depth. Let it simmer for a couple of minutes to reduce slightly and concentrate those flavors.
Step 5: Add Broth and Simmer
Next, stir in the low-sodium chicken broth and return the chicken to the pan. Simmering everything together for another 5 minutes not only melds the flavors but finishes cooking the chicken with gentle heat, keeping it tender and juicy.
Step 6: Finish with Butter
Finally, stir in the remaining butter until it melts completely. This step enriches the sauce, giving it a silky, glossy finish that feels luxurious. Now your Chicken Marsala Recipe is ready to serve!
How to Serve Chicken Marsala Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh burst of color and subtle herbaceous note that complements the richness of the sauce perfectly. For an extra touch, a few thin lemon wedges served on the side can brighten up each bite.
Side Dishes
Chicken Marsala pairs wonderfully with creamy mashed potatoes to soak up every drop of that luscious sauce, or over a bed of al dente pasta for an all-in-one meal. Roasted or steamed seasonal vegetables, such as green beans or asparagus, are great for adding a crisp, fresh contrast.
Creative Ways to Present
For a more elegant presentation, try plating each chicken breast atop a small mound of risotto or wild rice, drizzling the mushroom Marsala sauce artistically around the plate. Mini ramekins of extra sauce or a fresh green salad on the side can elevate the experience if you’re hosting dinner guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to maintain moistness and flavor, making it easy to reheat later without sacrificing taste.
Freezing
This dish freezes well if you want to save portions for a later meal. Freeze in a freezer-safe container or heavy-duty freezer bag for up to 2 months, making sure to remove as much air as possible to prevent freezer burn.
Reheating
When it’s time to enjoy your leftovers, gently reheat the Chicken Marsala Recipe in a skillet over low heat or in the microwave at medium power. Add a splash of chicken broth or water if the sauce seems too thick, stirring occasionally to keep everything tender and moist.
FAQs
Can I use different types of mushrooms for Chicken Marsala Recipe?
Absolutely! While cremini or button mushrooms are traditional, shiitake, portobello, or even oyster mushrooms can add interesting flavor variations and textures. Just be sure to slice them evenly for consistent cooking.
Is Marsala wine essential in this recipe?
Marsala wine is key to achieving the signature sweet and earthy flavor of this dish. If you can’t find Marsala, dry sherry or a sweet white wine can be used as substitutes, though it will slightly change the flavor profile.
Can I make this recipe gluten-free?
Yes! Simply use a gluten-free flour or cornstarch for dredging the chicken, and double-check that your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
What cut of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal because they cook quickly and evenly. However, chicken thighs can also work for a juicier result, just adjust cooking time accordingly.
How do I get the chicken perfectly cooked without drying it out?
Cooking the chicken breasts over medium heat until golden, then simmering gently in the sauce helps keep them moist. Don’t overcook during the searing stage; finishing in the sauce allows them to stay tender and juicy.
Final Thoughts
There is something truly special about making and sharing this Chicken Marsala Recipe. It brings together simple ingredients into a dish that feels both comforting and sophisticated. Whether for a weeknight dinner or a celebration, this recipe is a keeper you’ll want to return to time and time again. Go ahead, gather your ingredients, and enjoy the warm, delicious satisfaction of homemade Chicken Marsala!
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Chicken Marsala Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This classic Chicken Marsala recipe features tender, golden-browned chicken breasts simmered in a rich and flavorful Marsala wine sauce with mushrooms. Perfect for an elegant yet easy-to-make dinner, it combines the savory taste of cremini mushrooms with the depth of dry Marsala wine, finished with a glossy buttery sauce.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
Sauce
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Instructions
- Season and dredge chicken: Season the chicken breasts evenly with salt and pepper, then lightly dredge each piece in flour to create a delicate coating that helps achieve a golden crust during cooking.
- Cook chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. The mushrooms will absorb the flavors left behind from cooking the chicken.
- Deglaze with Marsala: Pour in the dry Marsala wine, scraping the bottom of the skillet to lift browned bits. Let the wine simmer for a couple of minutes to reduce slightly and concentrate its flavor.
- Add broth and simmer: Add the low-sodium chicken broth to the skillet, return the chicken breasts to the pan, and simmer everything together for an additional 5 minutes. This allows the chicken to soak up the flavorful sauce while finishing cooking.
- Finish sauce with butter: Stir in the remaining 2 tablespoons of butter until melted and the sauce becomes glossy and smooth. This step enriches the sauce and gives it a luxurious texture.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce on top. Serve warm, ideally with a side like pasta, mashed potatoes, or steamed vegetables.
Notes
- Use dry Marsala wine, not sweet, for the best balance of flavor.
- Dredging the chicken in flour helps create a nicely browned crust and slightly thickens the sauce.
- Adjust seasoning with salt and pepper after cooking if needed.
- Can substitute cremini mushrooms with button mushrooms if preferred.
- For a gluten-free option, use gluten-free flour or cornstarch for dredging.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
