Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts in a rich, flavorful mushroom and Marsala wine sauce. This easy recipe delivers restaurant-quality results right in your own kitchen.

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

1. 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.
2. Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes on each side, or until golden brown and cooked to an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
3. 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.
4. Step 4: Stir in the minced shallot and garlic, cooking for another 1 to 2 minutes until fragrant.
5. Step 5: Pour in the chicken broth, Marsala wine, and heavy cream. Add the chopped fresh thyme along with a pinch of salt and pepper.
6. Step 6: Bring the sauce to a boil, then reduce heat to a simmer. Let it cook for 10 to 15 minutes until the sauce has reduced by about half and thickened.
7. Step 7: Return the chicken to the skillet and simmer for an additional 2 to 3 minutes until heated through.
8. Step 8: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream or omit it entirely to enhance the wine flavor.
• Try using cremini mushrooms for a deeper, earthier taste compared to button mushrooms.
• Pound the chicken evenly for quick, uniform cooking.
• If Marsala wine is unavailable, dry sherry can be used as a substitute.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to prevent the sauce from separating, or microwave in short intervals, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless, skinless chicken breasts are best for quick, even cooking and an easier dredging process, but bone-in chicken thighs can be used; adjust cooking time accordingly and ensure the chicken is cooked through.

Is Marsala wine necessary for authentic flavor?

Marsala wine adds a distinctive, sweet and savory depth to the sauce, but in a pinch, dry sherry or a dry white wine can be substituted without drastically changing the dish.

Chicken Marsala Recipe

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Chicken Marsala is a classic Italian-American dish featuring tender, seasoned chicken breasts sautéed to golden perfection and served with a rich, flavorful Marsala wine and mushroom sauce. This elegant yet accessible meal combines savory mushrooms, aromatic shallots, garlic, and fresh thyme in a creamy sauce that perfectly complements the juicy chicken, making it an ideal dinner for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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
• Salt and freshly ground black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Dredge chicken: Season the chicken breasts generously with salt and freshly ground black pepper. Dredge each piece in all-purpose flour, ensuring they are evenly coated. Shake off any excess flour to prevent clumping during cooking.
2. Sear chicken: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once hot, add the floured chicken breasts and sear them for about 3 to 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 to rest.
3. Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they begin to brown and release their moisture. Add the minced shallot and garlic, cooking for an additional 1 to 2 minutes until fragrant and softened.
4. Simmer sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Stir in the chopped fresh thyme along with a pinch of salt and freshly ground black pepper. Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to cook gently for 10 to 15 minutes, stirring occasionally, until it reduces by about half and thickens to a creamy consistency.
5. Finish dish: Return the seared chicken breasts to the skillet with the Marsala sauce. Simmer for an additional 2 to 3 minutes to allow the chicken to heat through and absorb some of the sauce flavors. Garnish the dish with freshly chopped parsley before serving.

Notes

• For best results, pound the chicken breasts to an even thickness of 1/4 inch to ensure even cooking.
• You can use button mushrooms or cremini mushrooms depending on preference.
• If Marsala wine is unavailable, a dry white wine or mushroom broth can be a substitute, though it will alter the authentic flavor.
• Make sure to cook the chicken to an internal temperature of 165°F for safety and juiciness.
• This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.

Keywords: Chicken Marsala, Italian Chicken Recipe, Marsala Wine Sauce, Sautéed Chicken, Mushroom Sauce, Easy Chicken Dinner