Chicken Marsala Recipe

If you love classic Italian-American comfort food, you’re about to fall head over heels for this creamy, dreamy Chicken Marsala. Tender chicken cutlets, golden and crisp, are nestled in a luscious mushroom-Marsala sauce – every bite feels like a warm hug, and it’s so much easier to pull together than you might think!

Ingredients You’ll Need

The beauty of Chicken Marsala lies in its straightforward, humble ingredients — each one pulls its weight to create bold, complex flavors and a gorgeous creamy finish. Here’s what you’ll need and why each is so important:

• Boneless, skinless chicken breasts (or tenderloins): Pounded thin for quick, even cooking and that melt-in-your-mouth texture.
• All-purpose flour: A light dusting ensures the chicken develops a beautiful golden crust and helps thicken the sauce.
• Salt & freshly ground black pepper: Season generously! These basics heighten every flavor in the dish.
• Olive oil: For browning the chicken — extra-virgin or regular works perfectly here.
• Unsalted butter: Layered in for flavor; some for sautéing, a bit more for the savory mushroom sauce.
• Sliced Bella or button mushrooms: Marsala’s best partner, adding earthiness and soaking up all the saucy goodness.
• Shallots: Finely chopped for mild sweetness and depth, mingling seamlessly into the sauce.
• Garlic: Just two cloves give the sauce gentle aromatic warmth.
• Chicken broth: Balances the richness and creates a silky base.
• Dry Marsala wine: The signature! Marsala infuses the sauce with nutty, slightly sweet notes you simply can’t skip for true Chicken Marsala flair.
• Heavy cream: Adds the luscious, restaurant-style creaminess that ties everything together.
• Fresh thyme: A sprinkle of herbs for bright, fresh flavor.
• Fresh Italian parsley (optional): For a pop of color and herby finish when serving.

Variations

Chicken Marsala is endlessly versatile — don’t be afraid to get creative or make tweaks for your own kitchen! Whether you want a lighter twist or need to accommodate dietary choices, here are a few ideas to inspire you.

• Gluten-Free Chicken Marsala: Swap the flour for a gluten-free blend or fine rice flour; it works beautifully for dredging and thickening.
• Extra Creamy Version: Stir in a splash more cream at the end for an even richer, silkier sauce that clings luxuriously to each bite.
• Go Mushroom-Crazy: Double the mushrooms or mix in a few wild varieties (like cremini or shiitake) for deeper flavor and a meatier feel.
• Lighter Option: Use half-and-half instead of heavy cream and reduce the butter — you’ll still get fantastic flavor with a lighter touch.
• Low-Carb Style: Serve over sautéed spinach or spiralized zucchini for a lighter, carb-conscious meal.

How to Make Chicken Marsala

Step 1: Prep and Dredge the Chicken

Start by pounding your chicken breasts or tenderloins to an even ¼-inch thickness — this guarantees they’ll cook evenly and stay juicy. Toss the chicken in a zip-top bag with flour, salt, and pepper, then shake until each piece is perfectly coated (a fun kitchen hack to keep your hands clean and get every nook covered).

Step 2: Sauté the Chicken Cutlets

Heat olive oil and a couple tablespoons of butter in a large skillet over medium-high heat; once shimmering, add the flour-dusted chicken. Cook just until it’s golden on both sides and barely cooked through — about 5 to 6 minutes total. Don’t rush this step; that caramelized crust means big flavor!

Step 3: Make the Marsala Mushroom Sauce

Melt the last tablespoon of butter into the pan and add your mushrooms. Sauté until they start to brown, then toss in the shallots, garlic, and bit more salt. When the pan smells amazing and the mushrooms are golden, pour in the chicken broth, Marsala wine, heavy cream, and sprinkle in the fresh thyme. Use a wooden spoon to get every tasty browned bit off the skillet bottom—those are precious flavor nuggets!

Step 4: Reduce and Finish the Sauce

Let the sauce bubble briskly (uncovered) until it reduces by half and turns a deep, rich color. You’re aiming for a glossy, thin cream sauce – be patient; it thickens all of a sudden at the end. Taste for seasoning, then nestle your chicken back into the pan along with any juices, and simmer just a few minutes more until warmed through and lightly thickened.

Step 5: Serve & Savor

Sprinkle with a handful of fresh parsley for a restaurant-style finish. Serve straight from the skillet, spooning loads of that irresistible sauce over the chicken and, if you’re like me, saving a little extra for mopping up with bread or potatoes!

How to Serve Chicken Marsala

Garnishes

A generous sprinkle of fresh Italian parsley brings a burst of green and herbal freshness that livens up each plate of Chicken Marsala. If you adore a lemony kick, a few curls of lemon zest or a light drizzle of quality olive oil before serving also add sparkle and shine!

Side Dishes

Chicken Marsala is famously wonderful served over creamy mashed potatoes, buttered noodles, or simple risotto — all soak up that incredible sauce. A side of garlicky green beans or a crisp arugula salad balances richness and rounds out the meal perfectly.

Creative Ways to Present

For a dinner party twist, plate Chicken Marsala on a bed of polenta with mushrooms and sauce generously spooned over the top, or serve in shallow bowls for hearty, rustic vibes. Fancy things up with microgreens and edible flowers, or serve family-style straight from the skillet at the table—it’s guaranteed to earn “oohs” and “aahs!”

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it chills, but the flavors meld together and only get more delicious overnight.

Freezing

Freeze cooled portions in a freezer-safe container for up to 2 months. For the best results, freeze the chicken and sauce together, but know that creamy sauces might separate slightly when thawed (a quick whisk during reheating helps bring it back together).

Reheating

Warm Chicken Marsala gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. Stir occasionally to ensure everything heats through evenly and stays silky smooth.

FAQs

Final Thoughts

Chicken Marsala is the kind of recipe you’ll want to add to your weeknight rotation—and bring out for special occasions, too! Trust me, once you taste that silky mushroom sauce and juicy chicken, you’ll be eager to make it again and again. Grab your skillet and give it a try—I can’t wait to hear how much you love it!

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