Chicken Marsala: A Classic Italian Dish Full of Flavor

There’s something undeniably comforting about a beautifully prepared Chicken Marsala. Imagine tender chicken breasts, pan-seared to perfection, smothered in a rich, creamy mushroom and Marsala wine sauce. It’s a dish that feels fancy enough for a dinner party but is simple enough to whip up on a weeknight.

If you’ve ever wanted to recreate restaurant-quality Chicken Marsala at home, now’s your chance. With this recipe, you’ll master the art of this Italian-American classic while learning some helpful tips and tricks along the way.

Why You’ll Love Chicken Marsala

• Rich and Creamy Sauce: The Marsala wine and cream blend together to create a sauce that’s velvety and full of flavor.
• Tender, Juicy Chicken: Butterflying and pounding the chicken ensures it cooks evenly and stays moist.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a special celebration, this dish never fails to impress.
• Easy to Make: While it looks and tastes fancy, Chicken Marsala is surprisingly simple to prepare.
• Customizable: You can easily tweak the recipe to suit your taste or dietary preferences.

Ingredients for Chicken Marsala

Here’s a complete list of the ingredients you’ll need for this recipe.

Main Ingredients

Ingredient	Quantity	Purpose
Dry Marsala wine	1¼ cups	Key ingredient for the rich, sweet flavor
Unsalted chicken broth	1¼ cups + 1 tbsp	Enhances the sauce and balances the wine
Boneless, skinless chicken breasts	2 (10–11 oz each)	The protein centerpiece of the dish
All-purpose flour	⅓ cup	For dredging the chicken to create a light crust
Cremini mushrooms	8 oz, sliced	Adds earthy, umami flavor
Garlic cloves (minced)	3 (1 tbsp)	Infuses the sauce with a robust aroma
Heavy cream	⅓ cup	Creates a creamy, velvety texture
Olive oil	2 tbsp	Used for cooking the chicken and mushrooms
Unsalted butter	2 tbsp	Adds richness and flavor
Cornstarch	1½ tsp	Thickens the sauce
Fresh thyme (minced)	1 tsp	Adds fresh herbal notes
Fresh oregano (minced)	1 tsp	Complements the thyme with warm, earthy flavor
Kosher salt	To taste	Enhances all the flavors
Freshly ground black pepper	To taste	Adds subtle heat
Fresh parsley (minced)	1 tbsp	Garnish for a pop of color and freshness

Tools You’ll Need

• Medium saucepan
• Large 12-inch skillet
• Meat mallet or rolling pin (for pounding chicken)
• Small bowl (for cornstarch slurry)
• Tongs or spatula

How to Make Chicken Marsala

Step 1: Reduce the Marsala Wine

1. Combine 1¼ cups of Marsala wine and 1¼ cups of chicken broth in a medium saucepan.
2. Heat over medium-high heat and bring to a boil. Reduce the heat to medium and let it simmer until reduced to 1 cup, about 15 minutes. This intensifies the flavors of the wine.

Step 2: Prep the Chicken

1. Butterfly each chicken breast by slicing it in half horizontally. This creates four thin pieces.
2. Place the chicken pieces between two sheets of plastic wrap or parchment paper and pound them to an even thickness using a meat mallet or rolling pin.
3. Season both sides of the chicken generously with salt and black pepper.
4. Dredge each piece of chicken in ⅓ cup of all-purpose flour, ensuring both sides are lightly coated. Shake off any excess flour.

Step 3: Sear the Chicken

1. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chicken to the skillet and sear until golden brown and cooked through, about 10–12 minutes, flipping halfway through. (The internal temperature should reach 165°F.)
3. Transfer the chicken to a plate and tent it with foil to keep it warm.

Step 4: Cook the Mushrooms

1. Lower the heat to medium and add the remaining 1 tbsp of butter and 1 tbsp of olive oil to the skillet.
2. Add the 8 oz of sliced cremini mushrooms to the skillet.
3. Sauté for about 8 minutes, tossing occasionally, until the mushrooms are golden brown and have released their moisture.
4. Add the minced garlic during the last minute of cooking for an aromatic boost.

Step 5: Build the Sauce

1. Remove the skillet from the heat and pour in the reduced Marsala wine and chicken broth.
2. Stir in the minced thyme and oregano.
3. Return the skillet to medium heat and bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor!

Step 6: Thicken the Sauce

1. In a small bowl, whisk together 1½ tsp of cornstarch and 1 tbsp of chicken broth until smooth.
2. Stir the cornstarch mixture into the sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens.

Step 7: Finish the Sauce

1. Turn off the heat and stir in the ⅓ cup of heavy cream.
2. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.

Step 8: Combine and Serve

1. Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken warm through for about 2 minutes.
2. Garnish with minced fresh parsley and serve immediately.

Serving Suggestions for Chicken Marsala

1. Over Pasta

• Serve the chicken and sauce over fettuccine, spaghetti, or angel hair pasta.

2. With Mashed Potatoes

• Creamy mashed potatoes are perfect for soaking up the flavorful Marsala sauce.

3. Paired with Vegetables

• Serve alongside roasted asparagus, sautéed spinach, or steamed green beans for a lighter option.

4. With Crusty Bread

• Use a crusty baguette to mop up every last bit of the sauce.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~450
Protein	36g
Carbohydrates	14g
Fat	22g
Fiber	1g
Sodium	~580mg

Creative Variations for Chicken Marsala

1. Creamy Mushroom Chicken Marsala

• Double the heavy cream for an even richer, creamier sauce.

2. Vegetarian Marsala

• Replace the chicken with portobello mushrooms or tofu for a vegetarian version.

3. Gluten-Free Chicken Marsala

• Use gluten-free all-purpose flour for dredging.

4. Dairy-Free Marsala

• Substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.

5. Spicy Chicken Marsala

• Add a pinch of red pepper flakes to the sauce for a touch of heat.

FAQs About Chicken Marsala

1. What is Marsala wine?

Marsala is a fortified wine from Sicily. It has a sweet, nutty flavor that’s perfect for cooking. You can find it in most grocery stores near the wine section.

2. Can I use a different wine?

If you don’t have Marsala, substitute it with Madeira wine or sherry. For a non-alcoholic option, use chicken broth and a splash of grape juice.

3. Can I make this dish ahead of time?

Yes! Prepare the chicken and sauce separately, then combine and reheat just before serving.

4. Can I freeze Chicken Marsala?

While it’s best enjoyed fresh, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.

5. How do I prevent the chicken from drying out?

Pounding the chicken to an even thickness ensures it cooks evenly and stays tender. Also, avoid overcooking.

6. What’s the difference between sweet and dry Marsala wine?

Dry Marsala is best for savory dishes like Chicken Marsala, while sweet Marsala is typically used in desserts.

Conclusion: Master the Art of Chicken Marsala

Making Chicken Marsala at home is easier than you think. With tender chicken, a rich Marsala wine sauce, and earthy mushrooms, this dish is a surefire way to impress your family or dinner guests.

So why wait? Grab your skillet, gather your ingredients, and start cooking this flavorful Italian classic today.

Print