Chicken Marsala: Quick & Delicious
If you're looking for a mouthwatering chicken dish that combines the richness of Italian flavors with the simplicity of a weeknight dinner, then this is the recipe for you!
Chicken Marsala is one of the most sought-after dishes served in restaurants and this recipe is “wicked easy” to make right in your own kitchen, which will tantalize your taste buds and impress your family or guests! With just a handful of ingredients and a few simple steps, you can whip up this classic Italian favorite in no time!
Prepare the chicken breasts: Start by placing the chicken breasts between sheets of plastic wrap (or in a Ziploc bag) and then use the flat side of a meat mallet or rolling pin to pound and flatten the chicken breasts to an even thickness of about 1/4 inch. This will help them cook more evenly and tenderize them.
Dredge the chicken: Dredge each chicken breast in the seasoned flour mixture, shaking off any excess. This will create a light coating that helps to thicken the Marsala sauce later.
Sear the chicken: In a large skillet, heat butter and olive oil over medium-high heat. Add the chicken breasts and cook until they turn golden brown.
Keep warm: Once the chicken breasts have been seared to a golden brown, remove them from the skillet and place into a warm 200*F oven to keep warm.
Sauté the mushrooms and garlic: In the same skillet, sauté the sliced mushrooms until they become tender and lightly browned. Add the minced garlic and cook until fragrant, about 1 minute more.
Deglaze the pan: Pour the Marsala wine into the skillet and stir, scraping the bottom to release any browned bits. Let the wine simmer for a minute or two to cook off the alcohol.
Create the sauce: Add the chicken broth to the skillet and bring the mixture to a simmer. Allow it to cook and the flavors to meld together.
Return the chicken to the sauce: After stirring in the heavy cream, carefully place the seared chicken breasts back into the pan. Cook until the chicken is fully cooked and the sauce has thickened.
Garnish and Serve: Sprinkle the Chicken Marsala with chopped fresh parsley for a burst of color and extra flavor. Then transfer it to a serving platter or individual plates and pair it with your choice of pasta, rice, or mashed potatoes, and a side of steamed vegetables for a complete meal.
With this easy-to-follow recipe, you can bring the authentic flavors of Italian cuisine right into your home. The combination of tender chicken, earthy mushrooms, and the velvety Marsala wine sauce creates a truly delightful dish that will impress your family or dinner guests!
Chicken Marsala
Chicken Marsala is one of the most sought-after dishes served in restaurants and this recipe is super-fast and “wicked easy” that you can make right in your own kitchen! With just a handful of ingredients and a few simple steps, you can whip up this classic Italian favorite in no time that is sure to impress your family and friends!
Ingredients
- 4 each Chicken Breasts, boneless & skinless
- To taste Salt & Pepper
- ½ cup Flour, for dredging
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Butter, divided
- 2 tbsp Olive Oil
- 8 ounces Mushrooms, sliced (Cremini, brown, button, etc.)
- 4 each Garlic Cloves, minced
- 1 cup Marsala wine, dry
- 1 cup Chicken Broth or Stock
- ¼ cup Heavy Cream
- 2 tbsp Fresh Parsley, chopped
- 1 tsp Fresh Lemon Juice (Optional, if needed)
Instructions
- Prepare the chicken breasts: Start by placing the chicken breasts between sheets of plastic wrap (or in a Ziploc bag) and then use the flat side of a meat mallet or rolling pin to pound and flatten the chicken breasts to an even thickness of about 1/4 inch. This will help them cook more evenly and tenderize them. Season both sides with salt and pepper. If the breasts are too large, you can cut each in half and serve two pieces per portion.
- Dredge the chicken: Combine the flour with both the garlic and onion powders in a shallow bowl and mix well. Dredge each chicken breast in the flour mixture, shaking off any excess. This will create a light coating that helps to thicken the sauce later.
- Sear the chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts to the skillet in batches and cook for about 3-4 minutes on each side until they turn golden brown. Be sure not to overcrowd the pan. Remove the chicken from the skillet and place into a warm 200*F oven to keep warm.
- Sauté the mushrooms and garlic: In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 3 to 5 minutes until they become tender and lightly browned, scraping up any of the leftover chicken bits off the bottom of the pan. Add the minced garlic and cook until fragrant, about 1 minute.
- Deglaze the skillet: Pour the Marsala wine into the skillet and stir, scraping the bottom to release any browned bits. Let the wine simmer for a minute or two to cook off the alcohol.
- Create the sauce: Add the chicken broth to the skillet and bring the mixture to a simmer. Allow it to cook for about 5 minutes, allowing the flavors to meld together. Then, stir in the heavy cream, mixing well to combine. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly.
- Return the chicken to the skillet: Carefully place the seared chicken breasts back into the skillet, nestling them into the sauce and mushrooms. Cook for another 5 minutes or until the chicken is fully cooked through and the sauce has thickened to your desired consistency. Taste and season with salt and pepper if needed. You can also add in the option squeeze of fresh lemon juice if desires, as the acid often helps add complexity to the sauce.
- Garnish and Serve: Transfer the Chicken Marsala to a serving platter or individual plates. Sprinkle with chopped fresh parsley for a burst of color and extra flavor. Pair it with your choice of pasta, rice, or mashed potatoes, and a side of steamed vegetables for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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