This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.
Why you’ll love it
Many restaurants have chicken marsala on their menu, but why not replicate it at home? It’s actually really effortless and quick, so it’s ideal for everything from a dinner party for easy entertaining to a weeknight meal when you’re craving something a little special.
What’s surprising to a lot of people is how few ingredients you need to make homemade chicken marsala. All it involves is a few pantry essentials along with a variety of wine that’s easy to get your hands on, and that’s it!
What is marsala?
Marsala is an Italian fortified wine, which means a spirit has been added to it, in this case brandy. It’s got a kind of nutty, caramelized flavor when used in sauces. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don’t use sweet!
This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.
PREP TIME: 10mins
COOK TIME: 20mins
TOTAL TIME: 30mins
COURSE: Main Course
CUISINE: American
SERVINGS: 4
INGREDIENTS:
▢2 large chicken breasts
▢Salt & pepper to taste
▢1/4 teaspoon garlic powder
▢Flour for dredging
▢1 tablespoon olive oil
▢3 tablespoons butter divided
▢7 ounces cremini mushrooms sliced fairly thin
▢1 large clove garlic minced
▢3/4 cup marsala wine see note
▢1/2 cup heavy/whipping cream
INSTRUCTIONS:
- Cut the chicken breasts in half lengthwise and trim off any remaining fat.
- Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat.
- Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden.
- Take the chicken out of the pan and set aside (it’ll finish cooking in the sauce).
- Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
- Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
- Add the cream to the skillet, and then add the chicken back in.
- Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
- Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).
NOTES:
If you have smaller chicken breasts, there’s no need to cut them in half lengthwise, but you will need to cook them a bit longer.
I recommend using either semi-sweet or dry marsala for this recipe. See blog post for more info.
Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
Leftovers and storage
This chicken will keep in the fridge for 3-4 days in an airtight container.
To reheat, place in a small saucepan over a low heat, stirring occasionally until it’s warmed through.
Tips for success
This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it’s necessary that the pan is nice and hot!
Only turn the heat down if it’s splattering like crazy or you’re using copper or cast iron cookware since they conduct heat much more than the regular stuff most of us use on a daily basis.
Be careful not to overcook it. If you’re in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.
chicken marsala on a plate with mashed potatoes and asparagus
What to serve with it
Chicken marsala is delicious served over pasta. Try my Quick & Easy Garlic Butter Noodles. Also, Garlic Mashed Potatoes or rice are equally tasty with the sauce.
Serving it with this easy asparagus recipe makes a great vegetable pairing.
A slice of crusty bread, garlic bread, or a side salad with this easy Italian dressing would be fantastic as well.
NUTRITIONAL INFO:
Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 26gSaturated Fat: 13gCholesterol: 136mgSodium: 225mgPotassium: 704mgFiber: 1gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 40mgIron: 1mg