Chicken Marsala Recipe
If you’re ready to impress with a classic Italian-American favorite, this Chicken Marsala should be at the very top of your must-cook list! Picture juicy, golden chicken cutlets nestled in a rich, velvety sauce brimming with earthy cremini mushrooms, a kiss of Marsala wine, and a swirl of cream that ties it all together. This dish is all about bold flavor, warm comfort, and a delightful home-cooked elegance that never fails to win hearts—whether you’re new to the kitchen or a seasoned cook.
Ingredients You’ll Need
The ingredients for Chicken Marsala are surprisingly straightforward, and that’s part of its magic. Each one plays a critical role in building layers of flavor and creating the silky sauce that makes this dish irresistible. Here’s what you’ll need and why:
- Open Nature® Air Chilled Skinless Boneless Chicken Breasts: These stay juicy and tender, perfect for cutlets that sear to golden perfection.
- Salt and freshly ground pepper: Essential seasonings to bring out the chicken’s natural flavor and balance the rich sauce.
- All-purpose flour: Adds a delicate crust to the chicken and helps thicken the Marsala sauce.
- Olive oil: For searing the chicken and sautéing the aromatics, lending a subtle fruitiness.
- Butter: Adds creamy depth and that luscious, glossy finish to the sauce.
- Cremini mushrooms: Bring woodsy, earthy richness that infuses the sauce with a lovely savory note.
- Shallot: More delicate than onion, shallots gently boost the sauce’s sweetness.
- Garlic: Packs in aromatic punch and rounds out the overall taste.
- Dry Marsala wine: The signature ingredient for Chicken Marsala, it’s what gives the sauce its unmistakable flavor profile.
- O Organics® Chicken Broth: Adds body and enhances the savory notes in the sauce.
- Heavy cream: Just a touch will transform the Marsala sauce into a silky, elegant blanket for your chicken.
- Chopped parsley: Fresh, herbaceous, and bright—a lovely color and flavor contrast in the finished dish.
How to Make Chicken Marsala
Step 1: Prepare the Chicken Cutlets
On a sturdy cutting board, carefully slice your chicken breasts horizontally to create two even pieces from each breast. Each cutlet should be around a quarter-inch thick once you’ve gently pounded them—this helps them cook quickly and evenly, keeping them juicy and melt-in-your-mouth tender.
Step 2: Season and Dredge the Chicken
After pounding, transfer all the cutlets to a zip-top bag. Add salt and freshly cracked pepper, seal, and gently massage to season. Add in your flour and massage again until every surface is thoroughly coated. This little bit of flour gives each piece a light crust while ensuring your Chicken Marsala sauce will cling beautifully to the chicken.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high. Shake off any excess flour and lay each cutlet in the hot oil. Let them sizzle for about 3 minutes per side—don’t overcrowd the pan. Aim for a gorgeous golden-brown color, then transfer to a plate and keep warm. This quick sear locks in juiciness and gives your Chicken Marsala that classic look and taste.
Step 4: Sauté the Aromatics
If the skillet seems a bit dry, add a splash more olive oil. Toss in the finely chopped shallot and minced garlic. Gently stir for a couple of minutes, just until they soften and release their incredible aroma.
Step 5: Cook the Mushrooms
Add a pat of butter. Once it melts, introduce those lovely cremini mushrooms to the skillet. Cook, stirring frequently, until they release their juices and take on a golden color—season with another pinchy of salt and pepper to amplify their flavor.
Step 6: Deglaze with Marsala Wine
Pour in the Marsala wine, scraping up all the savory brown bits stuck to the pan’s bottom (these are flavor gold!). Simmer until the wine reduces by half—this intensifies the dish’s signature taste and aroma.
Step 7: Build the Sauce
Pour in the chicken broth and bring everything to a gentle boil. Let it bubble for a few minutes until the sauce begins to thicken—a wonderful sign that those flavors are concentrating just right for your Chicken Marsala.
Step 8: Finish with Cream and Parsley
Reduce the heat to low. Swirl in the heavy cream, a handful of chopped parsley, and the remaining butter. Give your sauce a taste and adjust the seasoning if needed. The creaminess, herby freshness, and touch of gloss make this sauce irresistible.
Step 9: Return the Chicken to the Pan
Slide the chicken cutlets back into the skillet, spooning some sauce across each one to coat. Let them warm gently—just a couple of minutes so they soak up those gorgeous flavors without overcooking.
Step 10: Serve and Savor!
Your Chicken Marsala is ready! Serve those saucy cutlets hot alongside rice, mashed potatoes, or your favorite pasta—don’t forget plenty of that incredible Marsala sauce.
How to Serve Chicken Marsala
Garnishes
A flutter of freshly chopped parsley brings a pop of green and a lovely fresh flavor to each plate. You might also try a twist of lemon zest or a light shower of grated Parmesan for extra flair right before serving.
Side Dishes
Chicken Marsala is rich and savory, so it shines next to classic sides like pillowy mashed potatoes, buttered noodles, or a scoop of fluffy rice—something to mop up all that glorious sauce. Roasted or steamed green beans or asparagus make perfect veggie partners, balancing out the dish’s richness.
Creative Ways to Present
Turn your Chicken Marsala into a dinner-party showstopper by serving the chicken sliced over a big bed of garlic mashed potatoes, or arrange the cutlets family-style on a platter with the mushrooms and sauce poured over the top. Individual ramekins with a nest of buttery pasta and a ladle of sauce also make a stunning and personal presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Marsala cool to room temperature before storing. Arrange the chicken pieces and mushrooms in an airtight container, cover with any sauce, and refrigerate. It will stay fresh and tasty for up to 3 days, making meal prep a breeze.
Freezing
You can freeze Chicken Marsala for up to two months. For best results, place the cooked chicken and mushroom sauce in a sealed freezer-safe container. Thaw overnight in the refrigerator when you’re craving a quick gourmet dinner.
Reheating
To gently reheat and preserve all those silky textures, warm your Chicken Marsala in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid the microwave if you can—it can make the chicken tough and the sauce less luscious.
FAQs
What type of Marsala wine should I use?
For authentic Chicken Marsala flavor, use a dry Marsala wine. Sweet Marsala can make the sauce cloying, so dry is the way to keep the balance just right.
Can I make Chicken Marsala ahead of time?
Absolutely! You can prepare the cutlets and sauce ahead; just reheat gently before serving. It’s a great make-ahead dish if you have guests or want an easy weeknight dinner.
Is there a substitute for Marsala wine?
If you can’t find Marsala wine, try a 50/50 mix of dry sherry and white wine in a pinch. The flavor won’t be identical, but it’ll still be delicious!
Can I use a different mushroom variety?
Yes—while cremini mushrooms give that savory earthiness, sliced button mushrooms, baby bellas, or even a mix of wild mushrooms all work beautifully in Chicken Marsala.
Are there lighter options for the cream?
If you want to lighten the dish, you can swap the heavy cream for half-and-half or even whole milk, though the sauce will be a little less rich and velvety.
Final Thoughts
There’s something truly special about serving up homemade Chicken Marsala, and I hope you’ll give it a try in your own kitchen! The magic is in the combination of simple ingredients and big, unforgettable flavors. I can’t wait for you to taste just how comforting and impressive this dish can be—go ahead and treat yourself or your favorites to this classic tonight!
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Chicken Marsala Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and flavorful Chicken Marsala, a classic Italian-American dish featuring tender chicken cutlets in a luscious Marsala wine sauce with earthy mushrooms.
Ingredients
Chicken Cutlets:
- 2 large Open Nature® Air Chilled Skinless Boneless Chicken Breasts (about 1.5 pounds)
- Salt and freshly ground pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil (plus more if needed)
Marsala Sauce:
- 3 tablespoons butter (divided)
- 10 ounces Cremini mushrooms (sliced)
- 1 large Shallot (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry Marsala wine
- 1 cup O Organics® Chicken Broth
- 1/2 cup heavy cream
- 1/3 cup chopped parsley
Instructions
- Prepare the Chicken Cutlets: Pound chicken breasts into cutlets, season and coat with flour.
- Cook the Chicken: Sauté cutlets until golden brown and cooked through.
- Make the Marsala Sauce: Sauté shallots, garlic, mushrooms, deglaze with Marsala wine, and simmer with broth and cream.
- Combine and Serve: Reintroduce chicken to the sauce, warm through, and serve with preferred sides.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg
Keywords: Chicken Marsala, Italian-American, Chicken Recipe, Marsala Wine Sauce
