Chicken Marsala Recipe
Introduction
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts in a rich, savory Marsala wine sauce with mushrooms. Its creamy texture and deep flavors make it a perfect meal for both weeknight dinners and special occasions.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
- 8 ounces sliced mushrooms (button or cremini)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 1/2 teaspoons chopped fresh thyme
- Fresh parsley (chopped, for garnish)
Instructions
- Step 1: Season the chicken breasts with salt and freshly ground black pepper. Dredge each piece in all-purpose flour, shaking off any excess flour.
- Step 2: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken breasts for about 3 to 4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 3 to 4 minutes until they start to brown. Stir in the minced shallot and garlic, cooking for another 1 to 2 minutes until fragrant.
- Step 4: Pour in the chicken broth, dry Marsala wine, and heavy cream. Add the chopped fresh thyme along with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the sauce has reduced by about half, approximately 10 to 15 minutes.
- Step 5: Return the chicken breasts to the skillet and simmer for an additional 2 to 3 minutes to heat through and allow the flavors to meld. Garnish with chopped fresh parsley before serving.
Tips & Variations
- For a lighter sauce, omit the heavy cream or substitute with half-and-half.
- If Marsala wine is unavailable, dry sherry or a dry white wine can be used as a substitute.
- To tenderize the chicken evenly, pound the breasts to uniform thickness before cooking.
- Add a splash of lemon juice at the end for a fresh, bright finish.
Storage
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to avoid overcooking the chicken. This dish is best enjoyed fresh but retains good flavor when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will add extra moisture and flavor. Adjust cooking time to ensure they are cooked through and tender.
Is Marsala wine necessary for this recipe?
Marsala wine is traditional and provides the dish’s distinctive flavor. If you can’t find it, dry sherry or a dry white wine are good substitutes that still deliver great taste.
PrintChicken Marsala Recipe
A classic Italian-American dish featuring tender chicken breasts sautéed to golden perfection and served with a rich, creamy Marsala wine and mushroom sauce. This Chicken Marsala recipe balances savory flavors with a touch of sweetness from the Marsala wine, making it an elegant yet approachable meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
Sauce
- 8 ounces sliced mushrooms (button or cremini)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 1/2 teaspoons chopped fresh thyme
- Fresh parsley (chopped for garnish)
Instructions
- Dredge chicken: Season the chicken breasts with salt and freshly ground black pepper. Coat each piece evenly with all-purpose flour, shaking off any excess to avoid clumping.
- Sear chicken: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side, until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook for 3-4 minutes until they begin to brown. Stir in the minced shallot and garlic and sauté for another 1-2 minutes until fragrant.
- Simmer sauce: Pour in chicken broth, dry Marsala wine, and heavy cream. Stir in freshly chopped thyme along with a pinch of salt and black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer. Let the sauce cook for 10-15 minutes, allowing it to reduce by about half and thicken slightly.
- Finish dish: Return the seared chicken breasts to the skillet with the reduced sauce. Simmer together for an additional 2-3 minutes to heat the chicken through and meld flavors. Garnish with chopped fresh parsley before serving.
Notes
- To ensure even cooking, pound chicken breasts to uniform thickness before seasoning.
- Dry Marsala wine adds authentic flavor, but a dry white wine can be substituted if unavailable.
- Use a meat thermometer to confirm chicken reaches 165°F for safe consumption.
- For a lighter version, omit the heavy cream or substitute with half-and-half.
- Serve with mashed potatoes, pasta, or crusty bread to complement the creamy sauce.
Keywords: Chicken Marsala, Marsala chicken, Italian chicken recipe, creamy mushroom sauce, sautéed chicken, easy dinner recipes
