Chicken Marsala – If you’re looking for a flavorful and hearty dinner recipe that’s perfect for any occasion, you need to try this delicious Chicken Marsala recipe. It’s an Italian-American classic that features tender chicken breasts cooked in a savory sauce made with Marsala wine, chicken broth, and earthy mushrooms. This dish is so easy to make, but it will taste like you spent hours in the kitchen. Plus, it’s versatile enough to serve for a romantic date night or a family dinner. Trust us, this recipe will quickly become a staple in your household.
I remember the first time I made Chicken Marsala for my husband. He took one bite and exclaimed, “This is amazing! You need to make this again.” From that moment on, it became a regular dish on our dinner menu. We would invite friends and family over and always serve them Chicken Marsala. The aroma of the mushrooms and Marsala wine filled the room, and everyone’s taste buds danced with delight. This dish has become more than just a recipe for us; it’s a way to bring people together and make memories.
Why This Chicken Marsala Recipe is a Must-Try?
- The combination of Marsala wine, chicken broth, and mushrooms creates a rich and flavorful sauce that will take your taste buds on a journey to Italy.
- The chicken breasts are cooked to perfection and have a crispy exterior with a juicy and tender center.
- The recipe uses simple ingredients that are easy to find in any grocery store.
- It’s a versatile recipe that can be served for a romantic dinner or a family meal.
- This Chicken Marsala recipe is the perfect comfort food that will warm your soul on a chilly night.
Ingredients:
- 300 ml (1 1/4 cups) dry Marsala wine
- 300 ml (1 1/4 cups) unsalted chicken broth
- 2 (10-11 oz.) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 40g (1/3 cup) all-purpose flour
- 30g (2 Tbsp.) unsalted butter
- 30ml (2 Tbsp.) olive oil
- 227g (8 oz.) cremini mushrooms, sliced
- 3 garlic cloves, minced (1 Tbsp.)
- 1 tsp minced fresh thyme (or scant 1/2 tsp dried)
- 1 tsp minced fresh oregano (or scant 1/2 tsp dried)
- 1 1/2 tsp cornstarch whisked with 15ml (1 Tbsp.) chicken broth (in a small bowl until well combined)
- 80 ml (1/3 cup) heavy cream
- 1 Tbsp. minced fresh parsley
Directions:
Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
Meanwhile, season both sides of the chicken with salt and pepper. Dredge each side in flour.
Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165°F in center), turning once halfway through, about 10 – 12 minutes.
Transfer chicken to a plate. Tent with foil.
Reduce burner temperature to medium heat. Melt remaining 1 Tbsp. butter with 1 Tbsp. olive oil, add mushrooms.
Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during the last 1 minute of sautéing.
Remove pan from heat then pour in marsala reduction***, thyme, and oregano.
Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
Off heat stir in heavy cream, season sauce with salt and pepper to taste.
Return chicken breasts to the pan, spoon sauce over top.
Sprinkle with parsley and serve immediately.
Notes:
- Make sure to pound the chicken to an even thickness before cooking to ensure that it cooks evenly.
- Use dry marsala wine, not sweet marsala wine, for the best flavor.
- If you don’t have fresh thyme or oregano, you can use dried herbs instead. Just use a little less than the fresh amounts called for in the recipe.
- To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
- This recipe is great served over pasta, mashed potatoes, or with a side of vegetables.
In conclusion, Chicken Marsala is a classic Italian dish that is sure to impress. It’s easy enough to make on a weeknight, but elegant enough to serve for a special occasion. With its tender, juicy chicken, earthy mushrooms, and rich marsala sauce, it’s a flavor combination that’s hard to beat. Whether you’re cooking for your family or entertaining guests, this recipe is a surefire hit that will leave everyone satisfied. So go ahead and give it a try, and enjoy the delicious flavors of Chicken Marsala!
FAQs
What can I use instead of marsala wine?
You can substitute with dry sherry, Madeira wine, or even red wine.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless skinless chicken thighs instead of chicken breasts. Just adjust the cooking time as needed, since chicken thighs may take longer to cook through.
Can I make this recipe ahead of time?
You can make the marsala reduction and sautéed mushrooms ahead of time, but it’s best to cook the chicken and finish the sauce right before serving. Reheat the marsala reduction and mushrooms before proceeding with the recipe.
What should I serve with Chicken Marsala?
Chicken Marsala pairs well with pasta, rice, or mashed potatoes, and a simple green salad or steamed vegetables.
How can I store leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.
Chicken Marsala
Ingredients
- 300 ml 1 1/4 cups dry Marsala wine
- 300 ml 1 1/4 cups unsalted chicken broth
- 2 10-11 oz. boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 40 g 1/3 cup all-purpose flour
- 30 g 2 Tbsp. unsalted butter
- 30 ml 2 Tbsp. olive oil
- 227 g 8 oz. cremini mushrooms, sliced
- 3 garlic cloves minced (1 Tbsp.)
- 1 tsp minced fresh thyme or scant 1/2 tsp dried
- 1 tsp minced fresh oregano or scant 1/2 tsp dried
- 1 1/2 tsp cornstarch whisked with 15ml 1 Tbsp. chicken broth (in a small bowl until well combined)
- 80 ml 1/3 cup heavy cream
- 1 Tbsp. minced fresh parsley
Instructions
- Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
- Meanwhile, season both sides of the chicken with salt and pepper. Dredge each side in flour.
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165°F in center), turning once halfway through, about 10 - 12 minutes.
- Transfer chicken to a plate. Tent with foil.
- Reduce burner temperature to medium heat. Melt remaining 1 Tbsp. butter with 1 Tbsp. olive oil, add mushrooms.
- Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during the last 1 minute of sautéing.
- Remove pan from heat then pour in marsala reduction***, thyme, and oregano.
- Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
- Off heat stir in heavy cream, season sauce with salt and pepper to taste.
- Return chicken breasts to the pan, spoon sauce over top.
- Sprinkle with parsley and serve immediately.
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