Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish known for its tender chicken breasts simmered in a rich, flavorful Marsala wine sauce with mushrooms. This recipe is perfect for a comforting weeknight dinner or a special occasion meal that comes together quickly and tastes impressive.

Ingredients

• 4 small boneless skinless chicken breasts (5 to 6 oz each)
• ½ cup all-purpose flour
• 4 tablespoons olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup chicken stock (or chicken broth)
• 2 tablespoons butter
• ¼ teaspoon dried thyme leaves (or 1 teaspoon fresh thyme)
• 1 small shallot (diced, or onion)
• 8 ounces mushrooms (white or brown, sliced)
• 1 ½ tablespoons all-purpose flour
• ½ cup dry Marsala wine
• 2 tablespoons chopped fresh parsley (or chives for garnish)

Instructions

1. Step 1: Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound them to about ¼-inch thick. Season both sides with salt and pepper, then dredge each piece in the ½ cup of flour, shaking off any excess.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches, about 3 to 4 minutes per side, until they are golden and cooked through. Transfer the cooked chicken to a plate and set aside.
3. Step 3: In the same pan, add the butter, thyme, and diced shallot. Cook over medium heat until the shallot is tender and fragrant, about 3 minutes.
4. Step 4: Add the sliced mushrooms to the pan and cook until they release their juices and become soft, about 5 minutes.
5. Step 5: Stir in 1 ½ tablespoons of flour and cook for 1 minute to form a roux that will thicken the sauce.
6. Step 6: Pour in the Marsala wine and chicken stock. Simmer the sauce until it thickens and becomes bubbly, about 3 minutes.
7. Step 7: Return the cooked chicken breasts to the pan, spoon the sauce over them, and simmer for another 2 to 3 minutes until heated through.
8. Step 8: Garnish with chopped fresh parsley or chives. Serve the Chicken Marsala over pasta or your favorite side.

Tips & Variations

• For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour for dredging and thickening the sauce.
• White mushrooms provide a milder flavor, while cremini or baby bella mushrooms add earthiness; choose based on your preference.
• If you prefer a richer sauce, stir in an extra tablespoon of butter at the end just before serving.
• Use fresh thyme if possible, but dried thyme works well too—just remember fresh herbs have a stronger flavor.
• Serve over creamy mashed potatoes or polenta as an alternative to pasta for a comforting meal.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the chicken from drying out. Avoid microwaving at high heat to keep the sauce smooth and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken breasts?

Yes, thinly sliced pork cutlets or turkey cutlets can be used as a substitute. Cooking times may vary slightly, so adjust accordingly to ensure the meat is cooked through but not dry.

What if I can’t find Marsala wine?

If Marsala wine is unavailable, dry sherry or a dry white wine can be a good substitute. Avoid sweet wines, as they will alter the intended flavor of the sauce.

Chicken Marsala Recipe

Print Recipe

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4.5 from 130 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, thinly pounded chicken breasts cooked in a rich, savory Marsala wine sauce with mushrooms and shallots. This recipe delivers a perfect balance of flavors with a creamy, slightly sweet sauce that pairs beautifully with pasta or mashed potatoes, making it an elegant yet easy-to-make dinner option.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 small boneless skinless chicken breasts (5 to 6 oz each)
• ½ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons olive oil

Sauce

• 2 tablespoons butter
• ¼ teaspoon dried thyme leaves (or 1 teaspoon fresh thyme)
• 1 small shallot, diced (or onion)
• 8 ounces mushrooms (white or brown), sliced
• 1 ½ tablespoons all-purpose flour
• ½ cup dry Marsala wine
• ¾ cup chicken stock (or chicken broth)
• 2 tablespoons chopped fresh parsley (or chives for garnish)

Instructions

1. Prepare the chicken: Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or rolling pin to pound them to ¼-inch thickness. Season both sides with salt and pepper, then dredge the chicken in ½ cup of all-purpose flour, coating evenly.
2. Cook the chicken: Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches for 3 to 4 minutes on each side until they are cooked through and golden brown. Remove the chicken from the pan and set aside on a plate.
3. Make the sauce – cook aromatics: In the same skillet, add 2 tablespoons of butter, thyme, and diced shallot. Cook over medium heat until the shallots are tender, about 3 minutes, stirring occasionally to blend flavors.
4. Add mushrooms and thicken: Add the sliced mushrooms to the pan and cook until they release their juices and become tender, approximately 5 minutes. Stir in 1 ½ tablespoons of flour and cook for an additional minute to eliminate the raw flour taste.
5. Deglaze and simmer: Pour in ½ cup of dry Marsala wine and ¾ cup of chicken stock. Bring the mixture to a simmer and cook until the sauce thickens and becomes bubbly, about 3 minutes.
6. Combine chicken and sauce: Return the cooked chicken breasts to the skillet with the sauce and simmer for 2 to 3 minutes until the chicken is heated through and well coated in the sauce.
7. Garnish and serve: Sprinkle the chopped fresh parsley or chives over the dish and serve immediately, ideally over cooked pasta, mashed potatoes, or your preferred side.

Notes

• You can substitute shallots with finely chopped onions if unavailable.
• For gluten-free options, use gluten-free flour for dredging and thickening.
• Use dry Marsala wine for authentic flavor; sweet Marsala can alter the dish’s taste.
• Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Marsala, Marsala wine chicken, mushroom chicken recipe, Italian chicken dish, skillet chicken sauce, easy dinner recipes