Name: Chicken Marsala Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs); 1/2 tsp cooking salt / kosher salt; 1/2 tsp black pepper; 1/4 cup plain/all-purpose flour; 2 tbsp extra virgin olive oil; 2 tbsp (30g) unsalted butter; 2 eschalots (shallots), peeled and cut into 1cm (1/3″) squares; 1 garlic clove, finely minced; 2 cups white mushrooms, sliced 0.5cm (1/5″) thick; 1 cup dry Marsala wine; 1/2 cup low sodium chicken stock/broth; 1/2 cup thickened / heavy cream; 1/4 tsp cooking salt / kosher salt; 1/8 tsp black pepper; 1 tbsp finely chopped parsley (optional, for garnish)

Introduction

Chicken Marsala is a classic Italian-American dish known for its rich, creamy mushroom and Marsala wine sauce. Tender chicken breasts cooked to golden perfection swim in a luscious sauce that’s both comforting and elegant. Perfect for a weekday dinner or special occasion, it pairs beautifully with mashed potatoes, pasta, or crusty bread.

The image shows four golden brown chicken breasts cooking in a black pan, each piece topped with a creamy beige mushroom sauce that has sliced mushrooms and small green herb sprinkles on top. The chicken has a slightly crispy texture with a shiny coating from the sauce. The sauce is thick and spread evenly over the chicken and around the pan, creating a rich, smooth look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)

1/2 tsp cooking salt / kosher salt

1/2 tsp black pepper

1/4 cup plain/all-purpose flour

2 tbsp extra virgin olive oil

2 tbsp / 30g unsalted butter

2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares

1 garlic clove, finely minced

2 cups white mushrooms, sliced 0.5cm / 1/5″ thick

1 cup dry Marsala wine

1/2 cup chicken stock/broth, low sodium

1/2 cup thickened / heavy cream

1/4 tsp cooking salt / kosher salt

1/8 tsp black pepper

1 tbsp finely chopped parsley (optional, for garnish)

Instructions

Step 1: Pound the chicken breasts by cutting each in half to form thin steaks. Cover with a freezer bag or parchment and gently pound to 1 cm / 0.4″ thickness using a meat mallet or rolling pin. This tenderizes the chicken and ensures even cooking.

Step 2: Dust the chicken with half the salt, pepper, and flour. Lightly rub the flour onto the surface, then turn and repeat with the remaining salt, pepper, and flour. Shake off any excess flour just before cooking.

Step 3: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. Once the butter is melted and foamy, place the chicken pieces in the pan. Cook for 3 to 4 minutes until golden and crispy, then flip and cook the other side for 2 minutes. Remove chicken onto a plate.

Step 4: In the same pan, add the remaining butter and olive oil. Once melted, add the eschalots and garlic and cook for 1 minute until fragrant.

Step 5: Add the sliced mushrooms and cook for 3 minutes, stirring regularly until softened.

Step 6: Pour in the Marsala wine. Turn up heat to high and boil for about 3 minutes until the wine reduces by half.

Step 7: Add the chicken stock, heavy cream, salt, and pepper. Stir well, then reduce heat to a gentle simmer. Cook for 3 to 5 minutes, allowing the sauce to thicken to a creamy consistency without becoming too thick.

Step 8: Nestle the cooked chicken back into the sauce and let it rewarm for 30 seconds.

Step 9: Remove from heat. Sprinkle with chopped parsley if desired, and serve over mashed potatoes, rice, small pasta, polenta, or with crusty bread for soaking up the sauce.

Tips & Variations

For extra tenderness, let the chicken rest for a few minutes after pounding before coating with flour.

You can substitute chicken breasts with thighs for a juicier, richer flavor.

If Marsala wine is unavailable, a dry white wine or a mix of white grape juice and a splash of vinegar can be used as a substitute.

Omit the cream for a lighter sauce or replace it with sour cream for a tangier twist.

Add fresh thyme or rosemary to the sauce for additional herbal aroma.

FAQs

Can I prepare Chicken Marsala in advance?

Yes, you can prepare the sauce and cooked chicken separately ahead of time. Reheat gently together before serving to keep the chicken moist and the sauce flavorful.

What can I serve with Chicken Marsala?

This dish pairs wonderfully with mashed potatoes, rice, small pasta shapes, polenta, or crusty bread, all excellent for soaking up the delicious sauce.