I can’t enough of this this crispy chicken with mushrooms, all swimming in a rich marsala sauce that is just chef’s kiss. I like to make the sauce a little creamy–it really elevates this dish to the next level!
What’s in this Easy Chicken Marsala Recipe?
Chicken: Use boneless, skinless chicken breasts, cut into thin strips. Marsala: Use a dry marsala wine for the signature sauce. Marsala is a fortified wine–madeira is the best substitute. Mushrooms: Use button, cremini, or another white mushroom. Flour: Use all-purpose flour to the dredge the chicken. This creates a crisp coating for pan-frying. Shallots + Garlic: These add earthiness to the dish. Chicken Broth: This is the base of the sauce, to create the right consistency. Heavy Cream: Adding a bit of heavy cream at the end creates a silky finish to the marsala sauce.
Variations to Try
Marsala chicken and mushrooms can be spiced up in so many ways. Try adding a squeeze of lemon juice to the sauce for a burst of flavor, or add some caramelized onions to enhance the sweetness. For a fresher taste, sauteé some spinach and sun-dried tomatoes in oil, then add it to the chicken before making the sauce.
How to Store and Reheat
Chicken marsala can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet set over medium-low heat until warmed through.
Notes and Tips
To prevent the sauce from curdling, do not boil it after adding the Marsala wine and heavy cream. Keep the heat at a gentle simmer, stirring occasionally. Additionally, you can temper the cream by gradually adding a small amount of the hot sauce to the cream to bring it to a similar temperature before adding it to the pan.
How to Make Chicken Marsala Step by Step
Pat the Chicken Dry: Pat 1 pound of boneless, skinless chicken breasts dry. Make the Flour Mixture: In a shallow bowl mix together ¼ cup of all-purpose flour, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper. Dredge the Chicken: Dredge the chicken in the flour mixture to coat. Heat the Butter: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Cook the Chicken: Add the chicken to the skillet, and brown on each side for 3-4 minutes, then set aside. Add More Butter: Reduce the heat of the skillet to medium. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Sauté the Shallot: Add 1 tablespoon of finely chopped shallot, and sauté for 1-2 minutes. Add the Mushrooms: Add 2 cloves of minced garlic and 8 ounces of sliced white mushrooms, and sauté 1-2 minutes. Add the Chicken: Add the chicken back to the skillet. Pour in the Wine: Pour in ⅔ cup of dry marsala wine and ⅔ cup of low-sodium chicken broth. Bring to a rolling boil and then reduce the heat to low. Simmer the Sauce: Add ¼ cup of heavy cream, then simmer for about 10 minutes. Garnish with parsley and serve over plain white or brown rice.
title: “Chicken Marsala Recipe” ShowToc: true date: “2024-11-22” author: “Felix Gunn”
Easy Chicken Marsala Recipe
Fancy food doesn’t get much easier than this chicken marsala, this is a serious dish that is a real crowd pleaser. Perfectly creamy with umami flavors from the mushrooms and hints of smokey and sweet from the marsala wine and pancetta, this is a delicious dinner that’s not shy in the flavor department!
How to make at Home
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What is marsala?
Marsala is a fortified Italian wine that is often used in cooking or enjoyed as an aperitif. It comes in both dry and sweet varieties and dry is best to use for this chicken dish. If you can’t get marsala wine, madeira is the best substitution, or you can use another fortified wine like port. In a pinch, you can use regular white wine, though it will loose some of it’s complexity.
Can you make this with chicken thighs?
You can make this chicken marsala with chicken thighs if you have them, though I much prefer the flavor and texture of breasts as they really let the delicious sauce be the star of the show. If you use thighs, they will take a few minutes longer to cook through.
What do you serve it with?
This chicken marsala recipe is great to serve over pasta, rice or mashed potatoes. I especially like to serve it with angel hair pasta. Serve with a veggie side dish too if you like, sauteed asparagus and roasted broccoli both work great. This chicken marsala is sure to impress! Simple to make, but the results are quite literally mouthwatering! I just know you are going to love this one!
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