Chicken Marsala has always been my go-to comfort meal. I remember watching my grandmother make it, the aroma of Marsala wine filling the kitchen, a memory etched in my heart. She taught me the secret to tender chicken and a rich, flavorful sauce. My version adds a touch of creaminess for extra indulgence. If you are looking for easy cheesy garlic Chicken Marsala for a weeknight dinner, you’re in the right place. Let’s get cooking.
Why You’ll Love It
Let me tell you why this Chicken Marsala recipe is about to become your new favorite. It’s more than just a meal; it’s an experience! This dish hits all the right notes—savory, creamy, and just a little bit earthy. And trust me, you don’t have to spend hours in the kitchen. This mushroom chicken is ready in under 40 minutes, making it perfect for those hectic weeknights when you need something comforting and delicious, fast! It’s classic Italian-American comfort food at its finest, impressive enough for guests but simple enough for a regular family dinner. Plus, you can totally customize it with your favorite sides. Here’s what makes it so special:
- Rich, savory flavor pairs perfectly with creamy, earthy notes.
- Ready in under 40 minutes, ideal for busy weeknights.
- Classic Italian-American comfort food at its finest.
- Impressive enough for guests, simple enough for family.
- Customizable with your favorite sides like mashed potatoes or pasta.
- Uses simple ingredients you can easily find.
- Freezable for meal prepping and enjoying later.
Ingredients for Chicken Marsala
Alright, let’s gather our ingredients! This homemade chicken dessert is so easy to make and uses simple ingredients. Here’s everything you’ll need to whip up this incredible Italian chicken dish. Don’t skimp on quality here—it makes a difference! I always say, happy ingredients, happy cooking. And you’ll love how each item plays its part in creating a symphony of flavors. Here’s the breakdown:
- 2 large chicken breasts (300g/10oz each), halved horizontally (or 4 boneless thighs): Provides the protein base. Ensure they are boneless and skinless.
- ½ tsp cooking/kosher salt: Enhances the overall flavor of the dish.
- ½ tsp black pepper: Adds a subtle spice and depth. Freshly ground is recommended.
- ¼ cup plain/all-purpose flour: Used for lightly coating the chicken, aiding in browning and thickening the sauce.
- 2 tbsp olive oil: Used for sautéing, adding richness and flavor.
- 2 tbsp (30g) unsalted butter: Contributes to the richness and flavor of the sauce.
- 2 eschalots (or ½ small onion), finely chopped: Offers a mild, sweet onion flavor.
- 1 garlic clove, minced: Adds a pungent, aromatic note.
- 2 cups white mushrooms, sliced: Provides an earthy, umami flavor. Use cremini for a deeper taste.
- 1 cup dry Marsala wine: The key ingredient, imparting a unique sweet and nutty flavor to the sauce.
- ½ cup low-sodium chicken broth: Adds moisture and enhances the savory flavor of the sauce.
- ½ cup heavy/thickened cream (or evaporated milk for lighter version): Creates a creamy, luxurious sauce.
- ¼ tsp salt: Adjust seasoning as needed.
- ⅛ tsp black pepper: Adjust seasoning as needed.
- 1 tbsp chopped parsley (optional, for garnish): Adds a fresh, vibrant finish.
How to Make Chicken Marsala
Okay, gather ’round, because I’m about to walk you through making the most amazing Chicken Marsala you’ve ever tasted! Trust me, it’s easier than you think. Just follow these simple steps, and you’ll be enjoying this classic dish in no time. The key is to take your time and savor each step—it’s all about building those layers of flavor. Get ready for a culinary adventure that’ll transport you straight to Italy! Here’s how we do it:
- Step 1: Prepare the Chicken: Slice each chicken breast in half horizontally. Pound to even thickness (1 cm / 0.4″). Season with salt and pepper. Lightly coat with flour, shaking off excess. This ensures even cooking and a tender result.
- Step 2: Pan-Fry the Chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. The butter should melt and the oil shimmer. Cook chicken for 3–4 minutes on one side until golden and crispy, then 2 minutes on the other. Remove and set aside. The chicken should have a beautiful golden-brown crust.
- Step 3: Make the Sauce: In the same pan, add remaining olive oil and butter. Sauté eschalots and garlic for 1 minute until fragrant. Add mushrooms and cook for 3–4 minutes until softened and slightly browned, releasing their earthy aroma.
- Step 4: Reduce the Marsala: Pour in Marsala wine and simmer on high for 3 minutes or until reduced by half to cook off the alcohol. The sauce will thicken slightly and the alcohol smell will dissipate.
- Step 5: Finish the Sauce: Add chicken broth, cream, ¼ tsp salt, and ⅛ tsp black pepper. Lower the heat and simmer 3–5 minutes until the sauce thickens to a creamy consistency, coating the back of a spoon.
- Step 6: Warm the Chicken: Return the chicken to the pan and simmer for 1 minute to reheat. Spoon sauce over to coat.
- Step 7: Serve: Serve hot over mashed potatoes, pasta, polenta, or crusty bread. Garnish with parsley if desired. Enjoy the rich flavors and tender chicken.
Pro Tips for the Best Chicken Marsala
Want to take your chicken in marsala sauce to the next level? Of course, you do! I’ve got a few tricks up my sleeve that’ll make your Italian chicken absolutely divine. These aren’t just steps; they’re secrets I’ve learned over years of making this dish. Trust me, these little tweaks make a HUGE difference. This is how you’ll get that restaurant-quality flavor right in your own kitchen!
What’s the secret to perfect Chicken Marsala?
Use high-quality Marsala wine. The better the wine, the better the sauce’s flavor. Opt for a dry Marsala for a more complex, less sweet taste. Trust me on this one, don’t skimp!
Can I make Chicken Marsala ahead of time?
Yes, you can prepare the sauce ahead of time. Store it separately from the chicken in the refrigerator for up to 2 days. Reheat the sauce and then add the cooked chicken just before serving to prevent it from drying out. This is a total lifesaver for busy weeknights!
How do I avoid common mistakes with Chicken Marsala?
Avoid overcrowding the pan when frying the chicken. Cook in batches to ensure even browning. Also, don’t overcook the chicken, as it can become dry. I always use a meat thermometer to make sure it’s perfect every time.
Best Ways to Serve Chicken Marsala
Okay, you’ve made this incredible Chicken Marsala, now how do you serve it up right? Trust me, presentation is key! I always say, we eat with our eyes first, right? This dish is just begging to be served over something that can soak up all that amazing sauce. For me, nothing beats a generous pile of creamy mashed potatoes. The richness of the potatoes with the savory mushroom chicken is just *chef’s kiss*. Buttered pasta, polenta, or even some crusty bread are awesome options too. And don’t forget a side! A simple green salad or some roasted veggies like asparagus or broccoli brightens everything up. Whether it’s a cozy family night or a fancy dinner party, this dish is always a hit!
Nutrition Facts for Chicken Marsala
Alright, let’s talk numbers! Here’s a quick rundown of what you’re getting in each serving of this delicious Chicken Marsala. Of course, it’s all just an estimate, but it gives you a good idea. I always think it’s good to know what you’re eating, even when it tastes this good! So, dig in and enjoy, knowing you’ve got the deets:
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 150mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 8g
- Protein: 35g
This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
How to Store and Reheat Chicken Marsala
So, you’ve got leftovers of this amazing Chicken Marsala? Lucky you! Here’s how to store and reheat it so it tastes just as good as the first time. Trust me, nobody wants tough, dry chicken, am I right? Here’s what I always do: First things first, let it cool down a bit. Then, pop it into an airtight container—I swear by these glass ones! If you’re planning on eating it within 3 days, the fridge is your best bet. But if you want to keep it longer, freezing is the way to go. Just thaw it overnight in the fridge, and when you’re ready to reheat, gently warm it in a skillet over low heat. A splash of chicken broth or Marsala wine can work miracles to bring back that saucy goodness. And please, for the love of good food, skip the microwave—it’s a recipe for rubbery chicken!
Frequently Asked Questions About Chicken Marsala
Got questions about making the perfect Chicken Marsala? Don’t worry, I’ve got answers! I’ve made this dish so many times, I’ve heard it all. Here are some of the most common questions I get, along with my tried-and-true advice to help you nail this recipe every single time. Let’s get those questions answered!
Can I use a different type of wine for Chicken Marsala?
Okay, so you’re fresh out of Marsala? Don’t panic! While Marsala is the traditional choice and gives that authentic flavor, you *can* substitute with a dry sherry or Madeira wine. Just keep in mind, the flavor profile will be slightly different – but still delicious! And please, promise me you’ll avoid using cooking wine. Trust me, it’s got too much salt and artificial junk.
How do I prevent the chicken from becoming dry?
Ugh, dry chicken is the worst, right? Here’s the deal: pound that chicken to an even thickness so it cooks evenly. And listen, a meat thermometer is your best friend! You want an internal temperature of 165°F (74°C). If you accidentally overcook it (we’ve all been there!), don’t sweat it. Just add a little extra sauce when reheating, and nobody will ever know!
Can I make Chicken Marsala gluten-free?
Absolutely! Just swap out the regular all-purpose flour with a gluten-free flour blend. Easy peasy! Oh, and double-check that your chicken broth is gluten-free too. Some brands sneak gluten in there, so always read the label. With those simple swaps, you can totally enjoy this classic dish without any gluten worries!
Variations of Chicken Marsala You Can Try
Okay, so you’ve mastered the classic Chicken Marsala? Awesome! Now, let’s get a little adventurous, shall we? I love playing around with recipes and putting my own spin on things, and this dish is just begging for some fun variations. Whether you’re looking to make it vegan, gluten-free, or just want to switch up the flavors, I’ve got you covered. Here are a few of my favorite twists on this classic mushroom chicken. Get ready to impress!
- Vegan Marsala: Substitute the chicken with thick slices of portobello mushrooms and use vegetable broth and plant-based cream. You won’t believe how delicious and hearty this version is!
- Gluten-Free Marsala: Use a gluten-free flour blend for coating the chicken and ensure all other ingredients are gluten-free. It’s an easy swap that lets everyone enjoy this amazing dish.
- Creamy Lemon Marsala: Add a tablespoon of lemon juice and a pinch of lemon zest to the sauce for a bright, citrusy twist. Trust me, it’s a total game-changer!
- Spicy Marsala: Add a pinch of red pepper flakes to the sauce for a touch of heat. It’s unexpected, but oh-so-good!
Disgustingly Delicious 39-Minute Chicken Marsala Secret
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Chicken Marsala is a classic Italian-American dish featuring pan-fried chicken cutlets in a rich Marsala wine sauce with mushrooms. Enjoy this flavorful and comforting meal.
Ingredients
- 2 large chicken breasts (300g/10oz each), halved horizontally (or 4 boneless thighs)
- ½ tsp cooking/kosher salt
- ½ tsp black pepper
- ¼ cup plain/all-purpose flour
- 2 tbsp olive oil
- 2 tbsp (30g) unsalted butter
- 2 eschalots (or ½ small onion), finely chopped
- 1 garlic clove, minced
- 2 cups white mushrooms, sliced
- 1 cup dry Marsala wine
- ½ cup low-sodium chicken broth
- ½ cup heavy/thickened cream (or evaporated milk for lighter version)
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally. Pound to even thickness (1 cm / 0.4″). Season with salt and pepper. Lightly coat with flour, shaking off excess.
- Pan-Fry the Chicken: Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Cook chicken for 3–4 minutes on one side until golden and crispy, then 2 minutes on the other. Remove and set aside.
- Make the Sauce: In the same pan, add remaining oil and butter. Sauté eschalots and garlic for 1 minute. Add mushrooms and cook for 3–4 minutes until softened.
- Reduce the Marsala: Pour in Marsala wine and simmer on high for 3 minutes or until reduced by half to cook off the alcohol.
- Finish the Sauce: Add chicken broth, cream, salt, and pepper. Lower the heat and simmer 3–5 minutes until the sauce thickens to a creamy consistency.
- Warm the Chicken: Return the chicken to the pan and simmer for 1 minute to reheat. Spoon sauce over to coat.
- Serve: Serve hot over mashed potatoes, pasta, polenta, or crusty bread. Garnish with parsley if desired.
Notes
- For a lighter version, use evaporated milk instead of heavy cream.
- Serve over your favorite starch or bread.
- Garnish with fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken marsala, chicken recipe, marsala sauce, italian chicken, mushroom chicken
