Chicken Marsala
Updated
Updated
I can’t believe how this recipe for Chicken Marsala turns into a restaurant-quality dinner made at home. With just a handful of ingredients and 30 minutes, the result is a meal you’ll be daydreaming about until you can make it again!
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Easy Chicken Marsala Recipe
If you’ve never had chicken marsala at an Italian restaurant, you are really missing out. Tender, juicy chicken cutlets in a creamy mushroom sauce make this dish truly irresistible. Luckily, I’ve recreated this delicious dish, so it’s super easy to make at home.
Chicken Marsala is a popular Italian-American dish made with chicken cutlets cooked in a flavorful sauce made from Marsala wine. Marsala wine is a fortified wine from Italy and the namesake of this dish. Mushrooms are a common ingredient, and heavy cream is added to make the sauce creamy. It is typically served as a main course and is often accompanied by pasta, rice, or potatoes. If you’re looking for a fantastic meal to wow guests or an easy weeknight dinner the whole family will love, believe me, this is it!
Helpful Tips
- Cut the chicken breast into cutlets. Chicken cutlets are basically just chicken breasts that have been sliced in half to create two thin pieces. This is key to ensuring the chicken cooks properly.
- Avoid overcooking the chicken. Since the chicken is thin, it cooks in just a few minutes. Keep an eye on it and remove it from heat when it’s cooked through to avoid dry or tough chicken.
- Avoid burning the sauce. Make sure that the sauce doesn’t boil and give it a stir or two to prevent burning. Scrape the bottom of the pan when you add the wine to get all the flavor off the bottom.
- Do not substitute the wine. This dish gets its name from the Marsala wine that provides so much of the flavor. If you use something else, it’s not chicken marsala. If you don’t cook with alcohol, this isn’t a good recipe for you. You can try using more chicken stock or some lemon juice in its place, but the flavors will not be as deep and will not be the way the recipe is intended.
Chicken Marsala
Ingredients
- ¼ cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ¼ cup olive oil, divided
- 1½ lbs boneless chicken breast, cut into cutlets
- 8 oz. cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ½ cup chicken stock
- ½ cup heavy cream
- cooked spaghetti, for serving
- chopped fresh parsley, for garnish
Instructions
- Add the flour, salt, pepper, and garlic powder to a large Ziploc bag—shake the bag to combine.
- Cut your chicken in half so you get two thin slices of chicken. Add the chicken to the bag and shake until the chicken is well coated.
- Heat half of the oil in a large nonstick skillet over medium heat. Once shimmering, Add the chicken to the pan and cook until both sides are golden brown, about 2-3 minutes per side.
- Remove the chicken from the pan, and set it aside.
- Add the remaining oil to the pan with the mushrooms. Cook over medium-high heat until golden brown, about 3-5 minutes. Add in the garlic and cook until fragrant, about 20 seconds.
- Deglaze the pan with the wine.
- Stir in the chicken stock and heavy cream. Cook until the sauce has reduced by half.
- Add the cooked chicken back into the pan and warm through, about 2 minutes.
- Serve over cooked spaghetti with some of the mushroom sauce, sprinkled with a bit of fresh chopped parsley.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Marsala Step by Step
Prepare the seasoning: Add ¼ cup all-purpose flour, 1 tsp salt, 1 tsp pepper, and ½ tsp garlic powder to a large Ziploc bag and shake the bag to combine.
Prepare the chicken: Cut your chicken in half so you get two thin slices of chicken. Add the chicken to the bag and shake until the chicken is well coated.
Heat half of the oil in a large skillet over medium heat. Cook the chicken until both sides are golden brown, about 2-3 minutes per side. Set aside.
Prepare the sauce: Add the remaining oil and 8 oz. mushrooms to the pan. Cook until golden brown, then add 2 cloves garlic and cook until fragrant. Deglaze the pan with ½ cup wine. Stir in ½ cup chicken stock and ½ cup heavy cream. Cook until the sauce reduces by half.
Add the chicken. Add the chicken back to the pan with the sauce and mushrooms. Cook until heated through.
Enjoy: Serve over cooked spaghetti with fresh chopped parsley.
How to Store
Store leftover chicken Marsala in an airtight container for up to 3 days. I recommend storing the pasta separately from the chicken and sauce, so that the noodles don’t absorb the liquid.
Reheat in the microwave or on the stovetop.
What to Serve With Chicken Marsala
Chicken Marsala is typically served over noodles with extra sauce spooned over the top. If you’re more of a lover of potatoes, it’s great with mashed potatoes, too. For a more complete meal and to feel like a true restaurant dinner, you can start with a classic side salad or Caesar salad. Feel free to add some breadsticks, too, to soak up all the amazing sauce.
