Chicken Marsala Recipe

The classic chicken marsala is a flavorful dish made by pan-frying chicken and then cooking it in a rich marsala wine sauce. The sauce, which also incorporates mushrooms, garlic and cream, gives the chicken a deliciously rich and creamy taste. This recipe is perfect for a special dinner at home.

Chicken Marsala Recipe

The key ingredient in this recipe is the Marsala wine. Marsala is a fortified wine from Italy that has a unique sweet flavor. It's commonly used in cooking to create rich, caramelized sauces. If you don't have marsala wine at home, you can find it in the wine section of most supermarkets.

Ingredients for Classic Chicken Marsala

All-purpose flour: This is used to coat the chicken and helps to create a crispy exterior when pan-fried.

Chicken breasts: The star of the dish. They are pan-fried and then simmered in the marsala sauce.

Olive oil and unsalted butter: These are used for frying the chicken and for sautéing the mushrooms and garlic.

Brown mushrooms: They add a nice earthy flavor to the marsala sauce.

Garlic: Garlic adds a pungent, savory flavor to the dish.

Marsala wine: This adds a rich, sweet and slightly smoky flavor to the sauce.

Chicken broth: It provides the base for the marsala sauce.

Heavy cream: This is stirred into the sauce to make it creamy.

Parsley: Used as a garnish, it adds a fresh flavor and a pop of color.

One reader, Arthur Alcorn says:

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This classic chicken marsala recipe is a game-changer! The chicken is tender and juicy, and the marsala sauce is rich and flavorful. It's the perfect dish for a special dinner or a cozy night in. I highly recommend trying it out – you won't be disappointed!

Arthur Alcorn

Techniques Required for Making Classic Chicken Marsala

How to dredge the chicken: Coat the chicken in the flour mixture, ensuring it is evenly covered and shaking off any excess.

How to fry the chicken: Cook the chicken in a pan with oil and butter over medium-high heat until golden brown on both sides.

How to cook the mushrooms: Sauté the mushrooms in the pan, scraping away any leftover chicken bits until they are browned.

How to make the marsala sauce: Simmer the marsala wine and broth until reduced by half, then add the cream and cook until the sauce thickens.

How to garnish and serve: Sprinkle the dish with chopped parsley and serve immediately, optionally over cooked pasta, rice, potatoes, cauliflower rice, or zucchini noodles.

How To Make Chicken Marsala

Serve restaurant-quality chicken marsala at your weekend dinner to impress your family. Tender chicken breasts in flavorful mushroom sauce.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

For The Chicken:

  • ½cupall-purpose flour
  • 1tspkosher salt
  • 1tspgarlic powder
  • ½tspblack peppercracked
  • 2largechicken breastsboneless, skinless, halved horizontally to make 4 fillets
  • 2tbspolive oildivided
  • 4tbspunsalted butterdivided

For The Marsala Sauce:

  • 1tbspunsalted butteras needed
  • 8ozbrown mushroomsor Cremini, sliced
  • 5garlic clovesminced
  • ¾cupdry Marsala wine
  • cupschicken brothlow-sodium, or stock
  • ¾: 5px”>2tbspparsleyfresh chopped

Instructions

  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering.

  3. Fry 2 of the chicken breasts for about 3 to 4 minutes per side until golden brown on both sides. Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.

  4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 2 to 3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

  5. Add the garlic and cook for about 1 minute until fragrant.

  6. Pour in the Marsala and the broth and simmer for about 10 to 15 minutes until reduced by half and starting to thicken.

  7. Pour in the cream and return the chicken back into the sauce. Cook for about 3 minutes until the sauce thickens. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Nutrition

  • Calories: 670.77kcal
  • Fat: 48.88g
  • Saturated Fat: 23.51g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 18.04g
  • Polyunsaturated Fat: 4.26g
  • Carbohydrates: 21.62g
  • Fiber: 1.06g
  • Sugar: 3.88g
  • Protein: 29.15g
  • Cholesterol: 171.15mg
  • Sodium: 673.32mg
  • Calcium: 75.55mg
  • Potassium: 710.06mg
  • Iron: 2.40mg
  • Vitamin A: 339.77µg
  • Vitamin C: 4.12mg

Essential Technique Tip for Perfect Chicken Marsala

When preparing your chicken marsala, it's important to properly dredge your chicken in the flour mixture. This not only helps to give the chicken a nice, crispy exterior, but it also helps to thicken the sauce later on. Make sure to shake off any excess flour before frying to avoid a clumpy or overly thick coating. Additionally, when reducing the marsala and broth, keep a close eye on the sauce. It should reduce by half and start to thicken, but be careful not to let it reduce too much or your sauce will be too concentrated and salty. Lastly, remember to add the chicken back into the sauce just long enough to heat it through. Overcooking can lead to a tough and dry chicken.

Time-Saving Tips for Preparing Chicken Marsala

Prep ahead: Chop vegetables, measure ingredients, and prepare the chicken in advance to streamline the cooking process.

Multi-task: While the sauce is simmering, start cooking the pasta or side dish to save time and have everything ready at once.

One-pan wonder: Use the same pan for cooking the chicken and making the sauce to minimize clean-up and save time.

Substitute Ingredients For Chicken Marsala Recipe

  • All-purpose flour – Substitute with gluten-free flour: This substitution is suitable for those with gluten sensitivities or allergies. It will also work for those following a gluten-free diet.

  • Kosher salt – Substitute with sea salt: Sea salt can be used as a 1:1 replacement for kosher salt. It provides a similar flavor and can be easily incorporated into the recipe.

  • Garlic powder – Substitute with minced fresh garlic: Fresh garlic will provide a more intense and aromatic flavor compared to garlic powder. Use approximately 3 cloves of minced garlic for every 1 teaspoon of garlic powder.

  • Black pepper – Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a slightly different flavor profile but still adding the desired heat and depth to the dish.

  • Chicken breasts – Substitute with pork tenderloin: Pork tenderloin can be used as a substitute for chicken breasts, offering a similar lean protein option with a slightly different flavor and texture.

  • Olive oil – Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a mild flavor and high smoke point, making it suitable for sautéing and cooking at higher temperatures.

  • Unsalted butter – Substitute with ghee: Ghee, or clarified butter, can be used as a substitute for unsalted butter, providing a rich and nutty flavor while being suitable for lactose-intolerant individuals.

  • Brown mushrooms – Substitute with cremini mushrooms: Cremini mushrooms can be used as a substitute for brown mushrooms, offering a similar earthy flavor and texture to complement the dish.

  • Dry marsala wine – Substitute with Madeira wine: Madeira wine can be used as a substitute for dry marsala wine, providing a similar depth of flavor and sweetness to enhance the sauce.

  • Chicken broth – Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a flavorful base for the sauce while accommodating vegetarian or vegan dietary preferences.

  • Heavy cream – Substitute with coconut cream: Coconut cream can be used as a substitute for heavy cream, offering a rich and creamy texture with a hint of coconut flavor, suitable for dairy-free or vegan alternatives.

  • Parsley – Substitute with chives: Chives can be used as a substitute for parsley, providing a mild onion flavor and vibrant green color to garnish the dish.

Best Way to Present Classic Chicken Marsala

  1. Elevate the plating: When presenting the Chicken Marsala, focus on creating an elegant and refined plating. Use clean lines and minimalistic design to showcase the dish's sophistication.

  2. Incorporate color contrast: Introduce vibrant elements to the plate to create visual interest. Consider adding a pop of color with fresh herbs or a garnish of microgreens to complement the rich tones of the Chicken Marsala.

  3. Utilize negative space: Embrace the concept of negative space to allow the dish to breathe. Arrange the components thoughtfully, leaving ample space between each element to enhance the overall visual appeal.

  4. Employ precision in sauce application: When drizzling the Marsala sauce, exercise precision and finesse. Use a delicate hand to create intricate patterns, adding a touch of artistry to the presentation.

  5. Opt for sophisticated dinnerware: Select elegant, high-quality dinnerware to serve the Chicken Marsala. Choose plates that complement the dish's colors and textures, enhancing the overall dining experience.

  6. Highlight the main components: Showcase the star of the dish, the Chicken Marsala, as the focal point of the presentation. Arrange the chicken and mushrooms strategically to draw attention to their exquisite flavors and textures.

  7. Emphasize symmetry and balance: Strive for symmetrical plating to create a sense of harmony. Balance the elements of the dish meticulously, ensuring a visually appealing and well-composed presentation.

  8. Add a touch of edible elegance: Consider incorporating edible flowers or delicate herb sprigs to add a touch of elegance to the plating. These elements can elevate the visual appeal and provide a subtle hint of floral fragrance.

Essential Tools for Making Chicken Marsala

  • Cutting board: A flat, sturdy surface for cutting and preparing ingredients.
  • Chef's knife: A versatile, all-purpose knife for chopping, slicing, and dicing.
  • Saute pan or skillet: Used for frying, searing, and making sauces like the Marsala sauce.
  • Tongs: Essential for flipping and handling the chicken breasts while cooking.
  • Measuring cups and spoons: For accurately measuring ingredients like flour, wine, and broth.
  • Whisk: To mix and blend ingredients, especially for the Marsala sauce.
  • Spatula: For flipping and transferring the chicken breasts.
  • Garlic press: If you prefer using a press to mince the garlic cloves.
  • Pot: For cooking pasta, rice, or other side dishes to serve with the chicken Marsala.
  • Colander: To drain cooked pasta or vegetables.
  • Grater: For grating cheese to garnish the dish.
  • Oven mitts: To handle hot pans and dishes safely.
  • Plates and serving dishes: For presenting and serving the finished chicken Marsala.

How To Store and Freeze Classic Chicken Marsala

  • Let the chicken marsala cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
  • To freeze, transfer the cooled chicken marsala to a freezer-safe container or zip-top bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and freeze for up to 2-3 months.
  • When ready to reheat, thaw the chicken marsala overnight in the refrigerator. Reheat gently in a covered skillet or saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to thin the sauce if it has thickened too much during storage.
  • If you plan to freeze the chicken marsala, it's best to slightly undercook the chicken initially. This will help prevent the chicken from becoming overcooked and dry when reheated.
  • To maintain the best texture of the mushrooms and chicken, avoid freezing the dish for too long. Prolonged freezing can cause the mushrooms to become soggy and the chicken to lose its tender texture.
  • If you have leftover pasta, rice, or potatoes that you served with the chicken marsala, store them separately in airtight containers in the refrigerator. Reheat them separately and serve with the reheated chicken marsala.

How To Reheat Leftover Chicken Marsala

  • The best way to reheat leftover chicken marsala is in a skillet on the stovetop. This method allows you to control the heat and ensure that the chicken and sauce are heated through evenly without drying out or becoming overcooked.
  • To start, place the leftover chicken marsala in a skillet over medium-low heat. If the sauce has thickened up considerably in the refrigerator, you may need to add a splash of chicken broth or water to help loosen it up.
  • Gently stir the chicken and sauce occasionally as it reheats, making sure to scrape up any bits that may have stuck to the bottom of the skillet. Continue heating until the chicken is warmed through and the sauce is bubbling, which should take about 5-7 minutes depending on the amount of leftovers you're reheating.
  • If you find that the sauce is becoming too thick or dry during the reheating process, you can add a little more broth or water as needed to help maintain the desired consistency. Just be careful not to add too much liquid, as this can dilute the flavor of the dish.
  • Another option for reheating leftover chicken marsala is in the microwave, although this method may not yield quite as good of results as the stovetop. To microwave, place the leftovers in a microwave-safe dish and cover with a damp paper towel to help prevent the chicken from drying out.
  • Microwave the chicken marsala in 30-second intervals, stirring in between each interval, until it is heated through. This may take anywhere from 1-3 minutes total, depending on the strength of your microwave and the amount of leftovers you're reheating.
  • Regardless of which method you choose, be sure to reheat the chicken marsala until it is steaming hot all the way through before serving. This will help ensure that any potential bacteria that may have grown during storage are killed off, making the leftovers safe to eat.
  • Once reheated, you can serve the leftover chicken marsala over freshly cooked pasta, rice, or potatoes, just as you would with the original dish. A sprinkle of fresh parsley on top can help brighten up the flavors and make the leftovers feel a little more special.

Random Fact About Chicken Marsala

The classic chicken marsala recipe is a popular Italian-American dish that features tender chicken breasts cooked in a savory mushroom and marsala wine sauce. This dish is often served with a side of pasta, rice, or potatoes, making it a versatile and satisfying meal. The combination of flavors from the garlic, mushrooms, and marsala wine creates a rich and delicious sauce that perfectly complements the tender chicken. It's a favorite choice for those looking to enjoy a comforting and flavorful meal. Whether prepared for a special occasion or a weeknight dinner, this classic chicken marsala recipe is sure to impress with its delightful taste and aroma.

Is Making Chicken Marsala at Home Cost-Effective?

This chicken marsala recipe is quite cost-effective for a household. The key ingredients like chicken, mushrooms, and garlic are budget-friendly. The use of dry marsala wine and heavy cream may slightly increase the cost, but these ingredients are versatile and can be used in various other recipes. The approximate cost for a household of 4 people would be around $20-$25. Considering the rich and flavorful outcome, this recipe is definitely worth the investment. Overall Verdict: 9/10

Is Chicken Marsala Healthy or Unhealthy?

The classic chicken marsala recipe, while undeniably delicious, does have some aspects that could be considered less than healthy. Here's a breakdown:

  • The chicken is dredged in flour and then fried in a mixture of oil and butter, which adds a significant amount of fat and calories to the dish.
  • The sauce, while flavorful, is made with heavy cream and more butter, further increasing the fat content.
  • The recipe doesn't include any vegetables, which are an important part of a balanced meal.

However, there are also some positive aspects to consider:

  • Chicken is a lean protein source, which is important for maintaining muscle mass and keeping you feeling full and satisfied.
  • Mushrooms are a nutritious addition, providing fiber, vitamins, and minerals.
  • The recipe uses garlic, which has been shown to have various health benefits, including boosting the immune system and reducing inflammation.

To make this recipe healthier, here are a few suggestions:

  • Instead of dredging the chicken in flour and frying it, try grilling or baking the chicken instead. This will reduce the amount of fat and calories in the dish.
  • Use a lower-fat alternative to heavy cream, such as half-and-half or evaporated milk. You could also try using Greek yogurt for a protein boost and tangier flavor.
  • Increase the amount of mushrooms in the recipe, and consider adding other vegetables like spinach or bell peppers to boost the nutrient content.
  • Serve the chicken marsala over a bed of whole-grain pasta, brown rice, or quinoa instead of white pasta or potatoes. This will add fiber and other important nutrients to the meal.
  • Reduce the amount of butter used in the recipe, or replace some of it with heart-healthy olive oil.

Editor's Thoughts on This Classic Chicken Marsala Recipe

The classic chicken marsala recipe you provided is a timeless favorite. The combination of tender chicken, earthy mushrooms, and rich marsala sauce creates a harmonious and comforting dish. The method of dredging the chicken in seasoned flour and then pan-frying it ensures a crispy exterior and juicy interior. The addition of garlic and parsley enhances the flavors, while the creamy marsala sauce ties everything together beautifully. This recipe is a wonderful choice for a special dinner or a cozy family meal.

Why trust this Chicken Marsala Recipe:

This classic chicken marsala recipe is a timeless favorite, promising a rich and flavorful experience. The combination of tender chicken breasts and earthy brown mushrooms creates a harmonious blend of textures and flavors. The addition of dry marsala wine and chicken broth infuses the dish with depth, while the velvety heavy cream adds a luxurious touch. With a balanced mix of garlic and parsley, this recipe offers a symphony of aromas and tastes. Trust in the tradition and elegance of this dish to elevate your dining experience.

Share your thoughts and experiences with making Recipe Sharing Chicken Marsala in the forum. We'd love to hear your tips, tricks, and any variations you've tried with this classic dish!
FAQ:
What can I use as a substitute for Marsala wine?
You can substitute Marsala wine with a mixture of white wine and a small amount of brandy or sherry. This will provide a similar depth of flavor to the dish.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Just adjust the cooking time as thighs may require a few extra minutes to cook through.
Can I make this dish ahead of time?
While the dish is best served fresh, you can prepare the components ahead of time and assemble them just before serving. The sauce can be made in advance and reheated when needed.
What can I serve with chicken Marsala?
Chicken Marsala pairs well with a variety of sides such as mashed potatoes, rice, or pasta. You can also serve it with roasted vegetables or a simple green salad.
Can I use dried parsley instead of fresh?
While fresh parsley is preferred for its vibrant flavor and color, you can use dried parsley as a substitute. Just use it sparingly, as dried herbs are more potent than fresh ones.

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