Chicken Marsala Recipe

Golden, pan-seared chicken meets a silky mushroom Marsala sauce in this Italian-American classic. Each bite offers a rich harmony of earthy mushrooms, fragrant shallots, and a splash of sweet wine that feels elegant yet approachable for any night of the week.

The tender chicken cutlets develop a crisp, golden crust before gently simmering in a creamy Marsala reduction. As the sauce thickens, it infuses every piece with deep, savory flavor that balances the subtle sweetness of the wine.

Perfect for a cozy family dinner or an impressive dinner-party entrée, Chicken Marsala pairs beautifully with mashed potatoes, pasta, or crusty bread to capture every drop of sauce. Simple techniques create a dish that tastes like a restaurant favorite made right at home.

Chicken Marsala Ingredients

• Chicken Breasts – The tender centerpiece, providing a juicy, golden-crusted canvas that soaks up the rich Marsala sauce.
• Marsala Wine – Adds a warm, slightly sweet depth that defines the dish’s signature flavor.
• Mushrooms – Earthy and savory, they balance the wine’s sweetness and enrich the sauce with a meaty texture.
• Shallots & Garlic – Fragrant aromatics that build layers of subtle sweetness and sharp, savory notes.
• Heavy Cream – Creates a silky, luxurious finish that ties every flavor together into a velvety sauce.

Recipe Tips

1. Achieve Perfectly Golden Chicken
For an irresistible crust, pat the chicken dry before dredging it in the cornstarch mixture. Moisture prevents browning, so a quick blot with paper towels ensures that the oil and butter can create a crisp, golden surface. Sear over medium-high heat to lock in juices without overcooking the interior.

2. Balance the Marsala Flavor
Use a dry or semi-dry Marsala wine for the best depth and subtle sweetness. If you prefer a lighter sauce, add a splash of extra chicken broth during the simmer. Taste as you go—this allows you to fine-tune the balance of sweetness and savory richness to match your preference.

3. Keep the Sauce Silky
Heavy cream brings velvety texture, but over-reducing can thicken it too much. Simmer gently and stir frequently to prevent separation. If the sauce becomes too thick, whisk in a small amount of warm broth until it reaches a smooth, spoon-coating consistency.

What to Serve with Chicken Marsala

Pair this dish with creamy mashed potatoes to soak up every drop of the mushroom-wine sauce. Buttered egg noodles are another comforting option, offering a tender base that complements the rich flavors. For a lighter touch, serve with crisp roasted asparagus or a fresh green salad, adding brightness and contrast to the creamy, savory chicken. Each pairing enhances the elegant yet homestyle character of this classic Italian-American entrée.

FAQ

Q: Can I substitute the Marsala wine?
A: Yes. Dry sherry or a mix of white wine and a splash of brandy can mimic the flavor, though Marsala gives the most authentic taste.

Q: How do I store leftovers?
A: Cool completely, then refrigerate in an airtight container for up to four days or freeze for up to three months. Reheat gently to maintain the sauce’s creaminess.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs provide extra juiciness and work beautifully with the rich sauce—just adjust the searing time slightly.

Q: Is the dish safe for children?
A: Yes. The alcohol cooks off during the simmering process, leaving behind only the sweet, savory depth of flavor.

Chicken marsala

This classic Chicken Marsala offers tender, golden-crusted chicken cutlets gently simmered in a velvety mushroom and Marsala wine sauce. Perfect for an elegant dinner, it balances rich, savory flavors with a subtle sweetness that will impress any guest.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Chicken
• 2 large boneless skinless chicken breasts
• ¼ cup cornstarch or all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• For the Sauce
• 8 ounces baby bella or cremini mushrooms thinly sliced
• ¼ cup finely diced shallot about 1 large shallot
• 4 garlic cloves minced
• 2 tablespoons unsalted butter
• 1 cup chicken broth
• ¾ cup Marsala wine
• ½ cup heavy cream
• 2 tablespoons finely chopped fresh parsley

Method

 

1. Prepare the Chicken
2. Slice each chicken breast horizontally to create four thin cutlets. Combine the cornstarch, salt, and pepper in a shallow dish. Dredge each cutlet in the mixture, ensuring an even coating on both sides.
3. Sear the Chicken
4. In a large skillet, warm the olive oil and butter over medium-high heat. Sear the chicken for 3 to 4 minutes per side until a crisp, golden crust forms. The chicken need not be fully cooked through at this stage. Transfer the pieces to a plate and set aside.
5. Cook the Mushrooms
6. Add the remaining butter to the skillet. Sauté the sliced mushrooms for 2 to 3 minutes, stirring occasionally, until lightly browned. Incorporate the garlic and shallot, cooking for an additional 30 seconds until fragrant.
7. Create the Sauce
8. Pour in the chicken broth, Marsala wine, and heavy cream to deglaze the pan, scraping up any browned bits. Stir to combine, bring to a boil, then reduce to a gentle simmer. Allow the sauce to thicken and reduce by half, approximately 10 to 15 minutes.

Notes

Return the chicken to the skillet, spooning the sauce over each piece. Simmer for 2 to 3 minutes, or until the chicken is heated through and fully cooked. Garnish with the chopped parsley before serving.