What kind of Marsala wine should I use?

. Dry Marsala is best for a savory, rich sauce. . Sweet Marsala works if you prefer a slightly sweeter taste.

Can I make Chicken Marsala without wine?

Yes! Substitute chicken broth + 1 tablespoon balsamic vinegar for a similar depth of flavor.

How do I thicken the Marsala sauce?

. Let it simmer longer to reduce naturally . Mix 1 teaspoon cornstarch with 1 tablespoon water and stir in.

Can I make this recipe ahead of time?

Yes! Store in the fridge for up to 3 days and reheat gently over low heat.

What protein can I use instead of chicken?

. Veal – A classic alternative. . Mushrooms – For a vegetarian option. . Tofu – Works great for a vegan Marsala.

The Best Chicken Marsala Recipe – Easy & Flavorful Dish

Description

Chicken Marsala is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a rich, savory Marsala wine sauce with mushrooms. This dish is known for its deep, slightly sweet, and earthy flavor, making it a restaurant-quality meal that’s easy to prepare at home. Serve it with mashed potatoes, pasta, or roasted vegetables for a delicious and comforting meal.

Ingredients

Scale

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
8 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine (dry or sweet)
3/4 cup chicken broth
1/2 cup heavy cream (optional, for a creamy sauce)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
Dredge in Flour: In a shallow dish, dredge each chicken breast in flour, shaking off the excess.
Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side until golden brown. Remove and set aside.
Sauté the Mushrooms: In the same skillet, melt another tablespoon of butter and add the sliced mushrooms. Cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Deglaze with Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Make the Sauce: Add the chicken broth, thyme, and heavy cream (if using). Stir and let the sauce simmer for 5 minutes until slightly thickened.
Return the Chicken: Place the seared chicken back into the skillet, spooning the sauce over the top. Let it simmer for another 5 minutes until the chicken is cooked through and the sauce is rich and flavorful.
Finish and Serve: Stir in the remaining tablespoon of butter for extra richness. Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian-American