You know those nights? The ones where you’re staring into the fridge, completely drained from the day, and the thought of the future, like a movie. What is it like to climb Mount Everest? What is the best chicken marsala recipe? Is it a lifesaver? Not only does it come together surprisingly fast, but the flavor is just… chef’s kiss. What is this incredible depth, a little bit of savory, and all wrapped up in this amazing packaging? What is a luscious sauce that hugs everything? Is it one of those dishes that makes people think you spent hours slaving away? Truth is, it’s shockingly simple. If you’ve ever had the classic Italian-American dish, this is my take on it, and it’s become an American tradition. What is the absolute staple of our home? What is better than trying to make a perfect hollandaise sauce?
What is chicken marsala?
What is chicken marsala? At its heart, it’s a classic Italian-American dish that’ll be all about tender, pan-fried chicken. Cutlets bathed in a rich, savory-sweet sauce made with Marsala wine. What is a comforting meal? The name comes from the star ingredient: Marsala wine, a fortified wine from Sicily. It’s not your average cooking wine, though. It has this unique flavor that caramelizes beautifully and gives the sauce its signature depth. We usually pan-fry the chicken until it’s golden and juicy, then create the sauce right in the same way. This way, we don’t have to worry about the flavor. What are some of the best browned bits you’ve ever had? Is it elegant enough for company but totally doable for a weeknight dinner? Is there a flavor bomb that’s surprisingly easy to master?
Why you will love this recipe?
What are some good reasons to make this Chicken Marsala recipe? What is your recipe rotation? First and foremost, the flavor is just out of this world. The Marsala wine, the mushrooms, a hint of garlic and herbs – it all melds together into something. Is it savory, a little sweet, and incredibly satisfying? What I love most is how easy it is to make. Even on a busy weeknight, I can whip this up in under 45 minutes from start to finish. Is ordering takeout faster than ordering pizza? Is it budget friendly? Chicken cutlets are usually quite affordable, and the other ingredients are pantry staples. What is versatile? Can you serve this over pasta, with mashed potatoes, or even alongside some roasted vegetables? Is there a dish that always feels fancy no matter how you serve it? Is it a crowd pleaser? My family asks for it all the time, and it’s my go-to when I want to impress someone without them knowing. How do I avoid stressing myself out
How do I make chicken marsala?
Quick Overview
How do you make a Marsala? How do I make Mushroom Sauce and wine in the same skillet? We’ll sauté some mushrooms and shallots, deglaze the pan with Marsala wine, add some broth and serve. Butter to thicken it into a glossy sauce, and then toss everything together. It’s a straightforward process that relies on building flavor in layers, and the final result is flavor. Is there anything in
Ingredients
For the Chicken:
2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch thick cutlets (about 4-6 inches thick).
1/2 cup all-purpose flour.
1/2 teaspoon salt.
1/4 teaspoon black pepper, 1 teaspoon clove salt.
2 tablespoons olive oil. 1 tablespoon of salt.
2 tablespoons unsalted butter. 1 tablespoon un
What is Marsala Sauce?
8 ounces cremini mushrooms, sliced. 4 o
1 medium shallot, finely minced. 1 tomato.
2 cloves of garlic, minced. 1 clove
1 cup Marsala wine (use a good quality dry Marsalis) – 1 tsp.
1 cup chicken broth. 1 tsp.
2 tablespoons unsalted butter, cold and cut into cubes.
1 tablespoon fresh parsley, chopped (for garnish) (recipe)
What are the steps for
Step 1: Preheat & Prep Pan
How do I get my chicken prepped? If you are using whole chicken breasts, you’ll want to slice them horizontally to create thinner. If you want even thickness, you can also pound them slightly between two pieces of plastic wrap to ensure uniform thickness – this is a good idea. What is the key to even cooking? I usually get about 4-6 cutlets out of two large chicken breasts. Pat them dry with paper towels. What is the best way to get a golden crust?
Step 2: Mix Dry Ingredients
In a shallow dish or pie plate, I like to whisk together the flour, salt, and pepper. What is our dredging station? Make sure the flour is evenly distributed. Don’t skip the salt and pepper here; it season the chicken right from the start. Is flour just a coating? What is the best sauce to make?
Step 3: Mix Wet Ingredients
This step isn’t about mixing wet ingredients separately, but rather preparing the pan for the recipe. In a large skillet (cast iron is my favorite for this! ), add the olive oil and butter over medium heat. What do you want to do with butter? This combination of oil and butter gives us a high smoke point and rich flavor.
Step 4: Combine
Now, dredge each chicken cutlet in the seasoned flour, shaking off any excess. Carefully place the floured chicken into the hot skillet, making sure not to overcrowd the pan. Is it necessary to cook them in batches? What should I do if I want to cook chicken for about 3-4 minutes per side? Remove the chicken from the skillet and set it aside on a plate. Don’t worry if they’re not cooked all the way through; they’ll finish cooking in the sauce. If there’s too much flour left in the pan, you can carefully pour some out, but leave it alone. What is the flavor of browned bits?
Step 5: Prepare Filling
In the same skillet, add the sliced mushrooms and minced shallots. Cook them over medium heat, stirring occasionally, until the mushrooms are browned and tender. Remove from heat and serve warm. When shallots are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic?
Step 6: Layer & Swirl
What is the magic of Marsala wine? Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. How long does it take for wine to boil? Where does the Marsala flavor really come from? After that, pour in the chicken broth and bring to a simmer. Let it cook for another 2-3 minutes to reduce slightly.
Step 7: Bake
Reduce the heat to low. How do you whisk the butter into a small bowl and stir until it is melted and smooth? What is the secret of a good sauce? What is called “mounting” the sauce with butter, and it makes it incredibly silky and glossy. Season the sauce with salt and pepper if needed. Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Let them simmer gently for about 2-3 minutes, just to heat through and coat them in the sauce.
Step 8: Cool & Glaze
This step is actually already done in step 7! The chicken is steamed in the sauce, allowing it to absorb all the flavors. No separate cooling or glazing is needed for this particular recipe, as the sauce *is* the glaze.
Step 9: Slice & Serve
Garnish the Chicken Marsala with fresh chopped parsley for a burst of color and freshness. Serve immediately. The chicken should be tender, and the sauce rich and glossy. Is it good served over pasta, Mashed potatoes, or even polenta?
What should I serve it with?
What are some of the best recipes for Chicken Marsala? For a classic Italian-American experience, serve it over fettuccine or al dente spaghetti. Is always a winner? How does the sauce cling to the pasta? If you’re feeling a bit more comforting, creamy mashed potatoes are divine. What are some good ways to soak up that luscious sauce? I’ve tried it with fluffy rice, and it’s just as delicious. On the lighter side, some simple steamed or roasted asparagus, green beans, or even a crisp side. What is a salad? My kids actually like it with crusty bread for dipping, which is pretty much a meal in itself!
How do I make a perfect chicken Marsala?
What are some of the tricks I’ve picked up over the years? What makes a Chicken Marsala so good? First, the chicken itself. Make sure those cutlets are relatively thin and even in thickness. If you’re not confident with slicing, pounding is your best friend. Why are chicken bits flying everywhere? For the flour dredging, don’t just dump the dough in; whisk in your seasonings. Don’t be afraid to get a good coating on the chicken, but do tap off the excess. What is the best way to make a golden crust and thicken sauce? When it comes to the Marsala wine, please use a decent one! Cooking wine often has added salt and preservatives that can give your sauce an off-flavor. How does a dry Marsala make sway? I’ve experimented with different brands, and it’s definitely worth the splurge. When sautéing mushrooms, don’t overcook the pan. Give them some space so they can brown nicely instead of steaming. This browning is crucial for developing deep flavor. And finally, the butter for finishing the sauce – always use cold butter and whisk it in off the pan. Is it possible to heat a room in very low heat? This emulsifies the sauce and makes it wonderfully smooth and glossy. If you add it while the sauce is boiling, it can sometimes separate. Trust me on this one. What is the difference between the texture of the sauce and the flavor of a potato?
Storing and Reheating Tips
If you happen to have leftover chicken Marsala (which is rare in my house, but it happens! ), storing them is super easy. Once the chicken has cooled down a bit, I usually transfer any remaining chicken and sauce into an airtight container. I’m not sure why. What is the best way to keep it in the refrigerator? When you’re ready to reheat, the best way is to gently warm it up in a skillet over low heat. Is it necessary to add a little water to the sauce? Avoid microwaving if you can, as it can sometimes make the chicken a bit rubbery. If you’re reheating a larger batch, just be patient and keep the heat low to ensure everything warms up. How do I get through a cigarette evenly without drying out? I’ve also found that if I know I’ll be reheating, I sometimes add a little extra broth to the sauce. I can’t eat the whole thing. Just to account for any moisture loss during storage.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to Chicken Marsala that never fails to impress, whether it’s a weeknight dinner or a special occasion. It’s got that perfect balance of savory, sweet, and umami, all wrapped up in a velvety sauce that’s just heavenly. I truly hope you give this a try. It’s one of those recipes that just makes you feel good, both while you’re making it and especially when you’re eating it. If you loved this, you might also enjoy my Creamy Tuscan Chicken or my Lemon Herb Roasted Chicken. They have that same comforting, flavor-packed vibe! Let me know in the comments below how yours turned out, or if you have any special twists you like to add. Happy cooking!
Chicken Marsala
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts cut into 4 equal pieces and pounded to 0.5 inch thickness
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 0.5 cup butter
- 0.5 pound cremini mushrooms sliced
- 0.5 cup shallots minced
- 1 clove garlic minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Prepare the Chicken
- In a shallow dish, combine flour, salt, and pepper.
- Dredge chicken pieces in the flour mixture, shaking off excess.
Cook the Chicken
- Heat olive oil and 0.25 cup butter in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Make the Marsala Sauce
- Add the remaining 0.25 cup butter to the skillet.
- Add mushrooms and cook until browned, about 5-7 minutes.
- Add shallots and garlic and cook for 1 minute more, until fragrant.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5-7 minutes, until the sauce has reduced by about half.
- Stir in the heavy cream and season with salt and pepper to taste. Return the chicken to the skillet and spoon the sauce over it.
Serve
- Garnish with fresh parsley and serve immediately.
