Chicken Marsala

I first made chicken Marsala on a rainy evening when I wanted to try something a little more elegant than my usual weeknight dishes and I had a bottle of Marsala wine in the pantry that I’d picked up on a whim so I thought why not give it a go. As the chicken browned and the mushrooms sizzled in the pan, I could tell this was going to be something special and the moment that rich, velvety sauce came together, I knew I’d found a new favorite.

Chicken Marsala has since become one of my signature dishes because it’s surprisingly simple yet delivers a restaurant-quality experience every time and the blend of savory mushrooms and slightly sweet Marsala wine sauce creates a flavor that feels both comforting and refined. It’s perfect for date nights, dinner parties, or anytime I want to serve something impressive without the stress.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Boneless chicken breasts – Thinly sliced or pounded for quick, even cooking.
• Cremini or button mushrooms – Their earthiness pairs beautifully with the wine sauce.
• Marsala wine – The key ingredient that adds sweetness and depth.
• Chicken broth – Helps build the body of the sauce.
• Flour – Used to lightly coat the chicken and thicken the sauce slightly.
• Butter – Adds richness and gloss to the final dish.
• Olive oil – For searing the chicken to a golden finish.
• Garlic – Gives a gentle aromatic backdrop to the sauce.
• Salt and pepper – Essential for seasoning every step.
• Fresh parsley – For a fresh, vibrant finish.

Tools You’ll Need

• Skillet – A wide pan gives you space to sear and simmer without crowding.
• Meat mallet – Useful for pounding chicken to even thickness.
• Tongs – To flip and move the chicken without breaking it.
• Measuring cups and spoons – For precise sauce proportions.
• Cutting board and sharp knife – To prep your mushrooms and herbs.
• Whisk or spoon – For blending the sauce together smoothly.

Instructions

Step 1:

I begin by placing the chicken breasts between sheets of parchment paper and gently pounding them to about 1/2 inch thickness so they cook quickly and evenly.

Step 2:

Next, I season the chicken with salt and pepper then I lightly dredge each piece in flour, shaking off any excess.

Step 3:

In a large skillet over medium-high heat, I heat olive oil and butter and then sear the chicken for 3-4 minutes per side until golden brown and cooked through then I remove it to a plate.

Step 4:

In the same pan, I add a bit more butter and toss in the sliced mushrooms and a pinch of salt and cook them until they’re browned and have released their moisture.

Step 5:

I stir in minced garlic and sauté for about 30 seconds just until fragrant then I pour in the Marsala wine, scraping the bottom of the pan to release all the flavorful bits.

Step 6:

I let the wine simmer for a couple of minutes before adding the chicken broth and I continue to cook until the sauce is reduced and slightly thickened.

Step 7:

I return the chicken to the pan, spoon the sauce and mushrooms over the top, and let everything simmer together for another 2 minutes to blend the flavors.

Step 8:

Before serving, I garnish the chicken Marsala with freshly chopped parsley for a burst of color and freshness.

Tips

I always make sure to use dry Marsala wine for a more balanced flavor and if you want a creamier twist, a splash of heavy cream added to the sauce at the end creates a luscious finish. You can also add a bit of Dijon mustard for an extra flavor layer that complements the mushrooms beautifully.

Ways to Serve

Chicken Marsala is fantastic served over mashed potatoes, pasta, or even creamy polenta so the sauce has something to soak into and I often serve it with a side of green beans or asparagus for a well-rounded meal.

Frequently Asked Questions

Can I make chicken Marsala without wine?

Yes, though Marsala is the signature flavor here, you can substitute with chicken broth plus a splash of grape juice or balsamic vinegar for depth.

What’s the best wine for chicken Marsala?

Dry Marsala wine is ideal for a savory balance but sweet Marsala can be used if you prefer a richer, sweeter flavor.

Can I make chicken Marsala ahead of time?

Absolutely! Just reheat gently in a covered skillet with a splash of broth to keep the sauce smooth and the chicken tender.

See You in the Kitchen

I hope you’ll give this chicken Marsala a try because it’s one of those dishes that feels special every time you serve it and the flavors are deeply satisfying and sure to impress. Let me know how it turns out for you and don’t forget to save this recipe for your next cozy dinner or elegant evening in.

Happy Cooking!

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