Recipe
There’s something magical about Chicken Marsala—the way the rich, savory sauce clings to tender chicken, the deep umami of mushrooms, and that sweet, wine-kissed finish that makes every bite irresistible.
This isn’t just another weeknight dinner; it’s a restaurant-worthy dish you can whip up at home with minimal fuss. The secret? A splash of good Marsala wine (don’t skip it!) and a quick sear to lock in those juices, creating a dish that’s luxuriously silky yet surprisingly simple.
Picture golden-brown chicken smothered in a glossy, garlicky sauce with earthy mushrooms—each forkful is pure comfort. Trust me, once you try this version, you’ll never go back to takeout. Let’s get cooking!
Ingredients
To create the perfect Chicken Marsala, start with high-quality ingredients that guarantee rich flavor and tender texture. The key lies in balancing the savory, sweet, and earthy notes, so each component plays a crucial role. Here’s what you’ll need:
- Chicken breasts (thinly sliced or pounded): Opt for boneless, skinless breasts and slice them into cutlets. Pounding them guarantees even cooking and tender meat.
- Marsala wine (dry or sweet): Dry Marsala is traditional for its balanced, nutty flavor, but sweet Marsala works if you prefer a richer, sweeter sauce. Avoid cooking Marsala—it lacks depth.
- Flour (all-purpose): For dredging the chicken, which creates a golden crust and helps thicken the sauce.
- Olive oil and butter: A combination of both adds richness and helps achieve that perfect sear.
- Mushrooms (cremini or button): Cremini mushrooms offer a deeper flavor, but button mushrooms work well too. Slice them evenly for consistent cooking.
- Shallot or onion: Shallots provide a subtle sweetness, but yellow onions are a great alternative.
- Garlic (fresh): Minced garlic adds a punch of savory depth—don’t skip it!
- Chicken broth (low-sodium): Use low-sodium to control the saltiness of the dish.
- Heavy cream (optional): For a creamier sauce, though it’s not traditional.
- Salt and black pepper: Essential for seasoning the chicken and sauce.
- Fresh parsley (optional): A sprinkle at the end adds a bright, fresh finish.
Pro Tips:
- Mushrooms: Sauté them until golden brown to release their earthy flavor, which is key to the sauce.
- Marsala Wine: Use a decent-quality wine you’d actually drink—it makes all the difference.
- Chicken Broth: If you don’t have broth, water with a pinch of salt works in a pinch.
- Parsley: While optional, it’s a little win that elevates the dish visually and flavor-wise.
How to Make the Best Creamy Mushroom Marsala Sauce
Dredge the chicken in flour, shaking off any excess. The flour will help create a golden crust and thicken the sauce later.
Heat olive oil in a large skillet over medium-high heat. Adding oil before the chicken prevents sticking and guarantees even browning.
Sear the chicken for about 3-4 minutes per side until golden brown. Avoid moving the chicken too much to let it develop a nice crust.
Remove the chicken and set it aside on a plate. This prevents overcooking while you prepare the sauce.
Sauté the mushrooms in the same skillet until they release their moisture and turn golden. This adds depth of flavor to the sauce.
Deglaze the pan with Marsala wine, scraping up any browned bits. These bits are packed with flavor and will enhance the sauce.
Add chicken broth and cream, stirring to combine. Simmer until the sauce thickens slightly, about 5 minutes.
Return the chicken to the skillet, coating it with the sauce. Let it simmer for another 2-3 minutes to confirm the chicken is fully cooked and flavorful.
Garnish with fresh parsley for a pop of color and freshness. Serve immediately with your choice of sides.
Nutrition
Here’s a breakdown of the nutrition information for one serving of Chicken Marsala, based on a standard recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 85mg |
| Sodium | 480mg |
| Total Carbohydrate | 18g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 35g |
Chef Tips
Though Chicken Marsala seems simple, a few tricks can elevate it from good to great. I always use a mix of butter and olive oil for richer flavor and better browning.
Don’t skimp on seasoning the chicken—salt and pepper make a difference.
Let the Marsala wine reduce until syrupy for depth.
Finish with fresh parsley; it brightens the dish instantly.
Frequently Asked Questions
Can I Use a Different Type of Wine Instead of Marsala?
I can use a different wine if I don’t have Marsala. Dry white wine works well, or I might try sherry or Madeira for a similar flavor. Just remember, the taste will change slightly, so I’ll adjust seasoning as needed.
Is This Recipe Suitable for a Gluten-Free Diet?
This recipe isn’t gluten-free as-is since it uses flour. I’d swap it for gluten-free flour or cornstarch to coat the chicken and thicken the sauce. Also, I’d check the Marsala wine for gluten ingredients.
How Long Can I Store Leftover Chicken Marsala?
I’d store leftover chicken marsala in an airtight container for up to 3-4 days in the fridge. If I freeze it, it’ll last 2-3 months, but the texture might change a bit when I reheat it.
Can I Make This Recipe in an Instant Pot?
Yes, I can make this in an Instant Pot! I’ll sear the chicken first, then cook everything with Marsala wine and broth under pressure. It’s quicker, and I’ll still get that rich, flavorful sauce I love.
What Side Dishes Pair Best With Chicken Marsala?
I’d serve creamy mashed potatoes or buttery pasta to soak up the marsala sauce. A crisp green salad or roasted asparagus adds freshness. Garlic bread’s perfect for scooping up every last bit—trust me, you’ll love it.
