Tired of spending a fortune for a delicious Italian meal out? Get ready to be absolutely blown away by this quick and easy Chicken Marsala recipe that brings tender, pan-seared chicken breasts smothered in a rich, creamy mushroom pan gravy right to your kitchen table. Forget reservations – your taste buds are about to embark on an unforgettable culinary journey!
Why You’ll Love This Recipe
This isn’t just another chicken dish; it’s an experience! Here’s why this Easy Chicken Marsala will become your new favorite:
- Unforgettable Flavor: A harmonious blend of savory Marsala wine, earthy mushrooms, and a touch of creamy richness creates a sauce that’s pure perfection.
- Speedy Preparation: In just about 35 minutes from start to finish, you can have a gourmet meal on the table, perfect for busy weeknights.
- Simple Ingredients: You likely have most of these staples in your pantry already, making this a go-to recipe.
- Better Than Takeout: Seriously, the depth of flavor in this homemade version will rival (or even surpass!) your favorite Italian restaurant.
- Family Favorite: Prepare for clean plates and requests for seconds! This dish is a guaranteed crowd-pleaser.
Ingredients
Gather these simple ingredients to create your masterpiece. (For precise measurements, refer to the recipe card below!)
- Chicken Breast: Halved and pounded thin for even cooking. Chicken tenders also work well.
- All-Purpose Flour: For that perfect golden crust.
- Garlic Powder: Aromatic boost for the chicken.
- Butter & Oil: The dynamic duo for searing and sautéing.
- Cremini Mushrooms: Sliced for convenience and packed with umami.
- Diced Onion: Adds a subtle sweetness and depth.
- Minced Garlic: Essential for that classic savory aroma.
- Chicken Broth: The flavorful base for your sauce.
- Dry Marsala Wine: The star of the show! (Crucial: use DRY, not sweet Marsala).
- Heavy Cream: Our secret ingredient for an incredibly luscious, velvety sauce.
- Fresh Parsley: For a pop of color and fresh herb flavor.
- Salt & Pepper: To season perfectly.
Step-by-Step Instructions
Creating this culinary delight is easier than you think! Follow these steps for perfect Chicken Marsala every time:
- Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place them between sheets of parchment paper or plastic wrap and pound them to an even, thin thickness (about ½ inch). This ensures quick and even cooking.
- Dredge the Chicken: In a zip-top bag, combine the all-purpose flour, garlic powder, salt, and pepper. Add the pounded chicken breasts, one at a time, and shake to coat evenly. Gently shake off any excess flour and set aside. Discard any remaining flour mixture.
- Sear to Golden Perfection: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once shimmering, add the floured chicken breasts (you might need to do this in batches to avoid overcrowding the pan). Sear for 3-5 minutes per side, or until beautifully golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate to keep warm.
- Sauté the Aromatics: To the same skillet, add the remaining 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms and cook for about 3 minutes until they begin to brown and soften. Then, toss in the diced onion and minced garlic, seasoning with a pinch more salt if desired. Continue cooking for another 3 minutes until the onions are tender and fragrant.
- Craft the Marsala Sauce: Pour in the dry Marsala wine, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits (this is where the magic happens!). Stir in the chicken broth and heavy cream. Reduce the heat to a simmer and let the sauce cook for about 7 minutes, allowing it to reduce slightly and thicken to a luxurious consistency.
- Combine and Garnish: Return the seared chicken breasts to the skillet, along with any juices that have accumulated on the plate. Allow the chicken to warm through in the sauce for a minute or two. Finally, sprinkle generously with freshly chopped parsley before serving immediately.
You Must Know
- Dry Marsala is Key: Always use dry Marsala wine for cooking. Sweet Marsala is for sipping, not for this savory dish!
- Don’t Overcrowd the Pan: Sear chicken in batches if necessary to ensure proper browning and avoid steaming.
- Scrape the Pan: Those browned bits (fond) at the bottom of the skillet are packed with flavor! Don’t let them go to waste – scrape them up when you add the wine.
- Heavy Cream is Optional (But Recommended!): Traditional Marsala sauce often skips the cream, but we find it adds an incredible richness and mouthfeel that elevates this dish to new heights.
Make Ahead and Storage
This recipe is fantastic for meal prepping!
- Prep Ahead: You can pound and flour the chicken breasts a day in advance and store them in the refrigerator. You can also slice your mushrooms and dice your onions.
- Storage: Store the cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat the chicken in the oven or air fryer to maintain its crisp outer texture. Gently warm the sauce on the stovetop. Combine just before serving.
- Freezing: While possible, freezing may slightly alter the texture of the creamy sauce. If freezing, allow to cool completely, then store in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat as directed.
Seasonal Variations
While Chicken Marsala is a year-round classic, you can subtly adapt it:
- Spring: Garnish with fresh spring herbs like chives or tarragon alongside the parsley. Add a handful of blanched asparagus tips to the sauce during the last few minutes of simmering.
- Fall/Winter: Incorporate a pinch of dried thyme or sage with the mushrooms for a deeper, earthier flavor. A splash of good quality balsamic vinegar can also add a richer note.
Serving Suggestions
Chicken Marsala is incredibly versatile! While traditionally served with pasta, don’t limit yourself:
- Classic Pasta: Angel hair or fettuccine are perfect for soaking up all that incredible sauce.
- Creamy Mashed Potatoes: A comforting pairing that’s always a winner.
- Garlic Parmesan Rice: Adds another layer of savory goodness.
- Roasted Vegetables:
- Sautéed Zucchini: Light and fresh.
- Parmesan Roasted Green Beans: A simple yet elegant side.
- Brussels Sprouts with Bacon and Onions: For a hearty, flavorful complement.
- Brown Sugar Glazed Carrots: A touch of sweetness to balance the savory.
- Crusty Bread: Essential for mopping up every last drop of that delectable sauce!
No-Bake Alternative
While this recipe is cooked on the stovetop, it’s already a quick cooking method! There isn’t a true “no-bake” equivalent for traditional Chicken Marsala, as searing and simmering are essential to its flavor.
Pro Tips
- Pound Evenly: This is crucial for consistent cooking and tender chicken.
- Don’t Overcook Chicken: Overcooked chicken breasts will be dry and tough. Cook until just cooked through.
- Taste and Adjust: Always taste your sauce before serving and adjust seasonings (salt, pepper) as needed.
- High-Quality Marsala: While you don’t need a top-shelf bottle, a decent quality dry Marsala wine will make a noticeable difference in the sauce.
- Pre-sliced Mushrooms: A fantastic time-saver for busy cooks!
Frequently Asked Questions
Q: What is the difference between Chicken Piccata and Chicken Marsala? A: Both dishes feature pan-seared, flour-dredged chicken breasts. However, their sauces are distinctly different. Chicken Piccata boasts a bright, lemony sauce with briny capers, while Chicken Marsala features a rich, savory, and slightly caramelized sauce made with Marsala wine, mushrooms, and onions.
Q: Which Marsala wine is best for cooking? A: Always opt for a dry Marsala wine for cooking savory dishes like Chicken Marsala. Sweet Marsala is typically used for desserts or as a dessert wine. Dry Marsala, being a fortified wine, also has a long shelf life once opened, so you can keep a bottle on hand for future culinary adventures.
Q: Can I make this recipe without alcohol? A: While it won’t technically be “Chicken Marsala” without the wine, you can create a similar savory profile. Here are some non-alcoholic substitutes for Marsala wine: * ½ cup red grape juice + 3 tablespoons balsamic vinegar * ½ cup chicken broth + 3 tablespoons balsamic vinegar
Q: Can I use chicken tenders instead of breasts? A: Yes, absolutely! Chicken tenders are a great alternative and may cook even faster due to their smaller size. Adjust cooking times accordingly.
Q: Why do you add heavy cream to your Marsala sauce? A: While not always traditional, we find that a touch of heavy cream beautifully cuts through the richness of the Marsala wine and adds an incredibly smooth, velvety mouthfeel to the sauce. It makes the dish even more luxurious!
Q: How do I store leftover Chicken Marsala? A: Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat chicken gently in the oven or air fryer and warm the sauce on the stovetop for best results.
Don’t wait any longer! Get ready to impress yourself and your loved ones with this incredible Quick and Easy Chicken Marsala. It’s a recipe you’ll come back to again and again. Enjoy!
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Experience Restaurant-Quality Chicken Marsala at Home!
This Quick and Easy Chicken Marsala Recipe features tender, pan-seared chicken breasts smothered in a rich, creamy, and flavorful mushroom pan gravy. It’s a classic Italian-American dish that’s simple enough for a weeknight but impressive enough for company.
Ingredients
- 2 large chicken breasts, cut in half horizontally to form 4 pieces
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 8 oz cremini mushrooms, sliced
- ¼ cup diced onion
- 2 tsp minced garlic
- ⅔ cup dry Marsala Wine
- ¾ cup chicken broth
- ⅔ cup heavy cream
- 2 tbsp parsley, chopped
Instructions
- Prepare the Chicken: Cover the halved chicken breasts with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness (about ½ inch).
- Dredge the Chicken: Add the flour, ½ tsp salt, garlic powder, and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in the flour mixture, then shake off any excess flour and set aside. Discard any remaining flour.
- Sear to Golden Perfection: Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm.
- Sauté the Aromatics: To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned, about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes.
- Craft the Marsala Sauce: Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it’s reduced slightly and thickened, about 7 minutes.
- Combine and Garnish: Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley and enjoy right away.
Notes
- Use a dry Marsala Wine for this recipe, NOT sweet.
- Pounding the chicken to an even thickness ensures quick and efficient cooking.
- Don’t overcrowd the pan when searing the chicken; cook in batches if necessary.
- The heavy cream is optional but adds a wonderful richness and mouthfeel to the sauce.
- For a non-alcoholic version, substitute Marsala wine with ½ cup red grape juice + 3 tbsp balsamic vinegar OR ½ cup chicken broth + 3 tbsp balsamic vinegar.
