Chicken Marsala: A Delicious Weeknight Winner
Remember that one time when you needed a dinner that was both impressively delicious and surprisingly easy to make? You needed something that makes your taste buds feel like they’re dining in a fancy Italian restaurant without slaving away in the kitchen all evening. That’s where our Chicken Marsala comes into play. Tender chicken breasts are pan-seared and simmered in a rich Marsala wine sauce with mushrooms and garlic, making this classic Italian-American dish a true crowd-pleaser. Whether you’re feeding your family on a weeknight or impressing guests at a dinner party, this recipe offers a delightful balance of flavors that makes everyone feel like a gourmet chef.
Chicken Marsala is one of those magical dishes that feels special yet is so straightforward that you’ll make it part of your regular rotation. It pairs beautifully with a side of pasta or mashed potatoes, this recipe makes weeknight dinners feel like a celebration.
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Why You’ll Love This Chicken Marsala Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Flavor Explosion: The rich Marsala wine sauce with mushrooms and garlic makes your taste buds sing.
- Impressive Yet Approachable: Even if you’re not a pro in the kitchen, you can make a dish that looks and tastes like it came from a high-end restaurant.
Key Ingredients for Chicken Marsala
1. Chicken breasts
The star of the show; make sure you pound them evenly so they cook uniformly.
2. Marsala wine
This sweet, fortified wine adds a unique depth of flavor to the sauce. Make sure you choose a dry Marsala wine for a more balanced taste.
3. Cremini mushrooms
These add an earthy flavor and juicy texture that complements the savory chicken and rich sauce.
4. Chicken broth
Adds extra depth and helps balance the strong flavors of the Marsala wine.
5. Garlic and parsley fresh
Garlic offers a robust aroma and flavor while fresh parsley lends a touch of color and freshness.
How to Make Chicken Marsala
- Prep the Chicken: Begin by pounding your chicken breasts to an even half-inch thickness so they cook evenly.
- Dredging Station: Coat each breast in a flour mixture seasoned with salt and pepper.
- Sear Away: Heat some olive oil in a large skillet and sear the chicken until golden brown on both sides.
- Mushroom Magic: Remove the chicken and add mushrooms and garlic to the same skillet until they soften.
- Advances in Wonder: Pour in Marsala wine, letting it reduce a bit while you scrape up any browned bits from the bottom of the skillet.
- Add Broth and Butter: Stir in chicken broth and butter until the sauce reaches a simmer.
- Return Chicken to Skillet: Place the chicken back in the skillet and let it simmer in the delightful Marsala mushroom sauce until everything is warmed through.
- Garnish and Serve: Sprinkle fresh parsley on top before serving.
Variations for Chicken Marsala
- Chicken Marsala with White Wine: If you don’t have Marsala wine, a dry white wine like Chardonnay can be used as a substitute, although the flavor profile will be different.
- Add Heavy Cream: For a creamier sauce, add a splash of heavy cream at the end of cooking.
- Herb-Infused: Garnish with fresh thyme or rosemary for an extra layer of flavor.
Looking for a perfect pasta pairing? Try Garlic Parmesan Pasta or a classic Creamy Risotto.
Pairing and Serving Suggestions
- Pasta: Serve Chicken Marsala over a bed of fettuccine or spaghetti to soak up that fantastic sauce.
- Mashed Potatoes: Another perfect pairing is a mound of fluffy mashed potatoes.
- Vegetables: A side of steamed green beans or asparagus makes for a well-rounded meal.
- Wine Pairing: A glass of dry Marsala wine pairs beautifully with the dish itself or a nice Chardonnay works well too.
Check out this Mashed Potato recipe for a creamy and smooth-potato side dish that pairs perfectly with Chicken Marsala.
Avoiding pasta? The sauce also pairs well with a cauliflower mash for a lower-carb option.
Common Mistakes to Avoid
✖ Skipping Wine Reduction: Not reducing the Marsala wine can leave you with a weak sauce. Make sure you let that wine cook down a bit.
✖ Overcooking Chicken: Searing until golden brown doesn’t necessarily mean fully cooked. Make sure your chicken breasts are still tender and juicy inside.
✖ Not Making Enough Sauce: Double the sauce recipe if you like a saucy dish. It makes great leftovers taste fantastic!
Tips and Tricks
✔ Pound That Chicken: Using a meat mallet to pound chicken breasts helps them cook evenly and stay tender.
✔ Quality Marsala Matters: Use a good quality dry Marsala wine for a well-rounded sauce.
✔ Don’t Crowd the Pan: When searing the chicken breasts, make sure there’s enough space in the pan so that they get a nice golden sear.
Final Thoughts
So there you have it! Chicken Marsala fits perfectly into any weeknight dinner plan while still making your meal feel luxurious. It’s a classic Italian-American dish that never fails to impress. Try making it tonight and let us know what you think! Don’t forget to subscribe to our weekly newsletter for more delicious recipe ideas.
Chicken Marsala: A Delicious Weeknight Winner
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch).
- In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook for 3-4 minutes, or until softened. Add minced garlic and cook for another minute until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
- Stir in chicken broth and butter. Bring the sauce to a simmer.
- Return chicken breasts to the skillet and simmer in the sauce for 2-3 minutes, or until heated through.
- Garnish with fresh parsley and serve immediately.
Notes
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- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
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- Freezing: Freeze cooked Chicken Marsala in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
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- Meal Prep: Prep the chicken and mushrooms ahead of time for a faster cooking process on busy nights.
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- Vegetarian Option: For a vegetarian twist, substitute chicken with portobello mushrooms.
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- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend.
🛒 Recommended Kitchen Must-Haves for Making Chicken Marsala
- Meat Tenderizer: Great for pounding your chicken breasts to an even thickness.
- Non-Stick Skillet: A large non-stick skillet makes searing chicken and sautéing mushrooms a breeze.
Chicken Marsala FAQ’s
Can I use a different type of mushroom?
Yes, you can substitute cremini mushrooms with white button mushrooms or even shiitake mushrooms for a different flavor profile.
What if I don’t have Marsala wine?
If you don’t have Marsala wine, a dry white wine such as Chardonnay can be used with a slight alteration in taste. However, the unique flavor of Marsala wine is what makes this dish distinct.
Is Chicken Marsala gluten-free?
The recipe calls for all-purpose flour for dredging. For a gluten-free version, use gluten-free flour.
Can I make Chicken Marsala ahead of time?
Yes, you can make Chicken Marsala ahead of time. However, it’s best served fresh because the chicken may become a bit softer when reheated.
Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free alternative like olive oil or a vegan butter substitute.
Can I make Chicken Marsala in a slow cooker?
While Chicken Marsala is typically made on the stovetop, you could try adapting it for a slow cooker. However, searing the chicken and mushrooms first provides deeper flavor which might be missed if cooked solely in a slow cooker.
Craving more Italian chicken? After trying our Chicken Marsala, explore the deliciousness of our Easy Chicken Parmesan.
