Cheesecake Factory Chicken Marsala

This easy Chicken Marsala, inspired by Cheesecake Factory, is full of rich flavors! Juicy chicken is cooked in a creamy Marsala wine sauce with mushrooms and prosciutto, making it a perfect meal for a special dinner at home. Serve it with mashed potatoes or pasta for a complete meal!

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Ingredients Needed:

• 4 boneless, skinless chicken breasts (approximately 1 ½ pounds)
• All-purpose flour, for dredging
• Freshly ground black pepper, to taste
• Kosher salt, to taste
• ¼ cup extra virgin olive oil (adjustable)
• 4 ounces prosciutto, thinly sliced (optional)
• 8 ounces porcini mushrooms, stemmed and halved
• ½ cup Marsala wine (adjustable)
• ½ cup chicken stock
• 2 tablespoons unsalted butter
• ¼ cup chopped flat-leaf parsley

How To Make Chicken Marsala?

1. Pound the Chicken: Place chicken breasts in a plastic bag and pound them to ¼ inch thick.
2. Season the Flour: Mix flour with salt and black pepper in a shallow bowl.
3. Heat the Oil: Warm olive oil in a large skillet over medium-high heat.
4. Dredge and Cook Chicken: Coat chicken in the flour mixture, shaking off extra. Fry each piece for about 5 minutes per side until golden brown. Set aside.
5. Cook Prosciutto and Mushrooms: If using, fry prosciutto for 1 minute. Add mushrooms and cook until browned. Remove and season with salt and pepper.
6. Make the Marsala Sauce: Pour Marsala wine into the pan and let it boil for 10–20 seconds. Add chicken stock and simmer for 1 minute. Stir in butter to thicken the sauce.
7. Simmer the Chicken: Return the chicken to the pan and let it cook for 90 seconds to soak up the flavors.
8. Serve: Place chicken on a plate, top with mushrooms and prosciutto, and drizzle with the Marsala sauce. Sprinkle with parsley and enjoy!

Recipe Tips:

• Pound the Chicken Evenly: Make sure all chicken pieces are the same thickness (about ¼ inch). This helps them cook evenly and stay tender.
• Don’t Skip the Flour Coating: Lightly coating the chicken in flour gives it a crispy texture and helps the sauce stick better. Shake off extra flour so it doesn’t get too thick.
• Use High-Quality Marsala Wine: Choose a good-quality Marsala wine (not a sweet or cooking version) for the best flavor. A dry Marsala works best for this dish.
• Sauté Mushrooms Until Golden: Cook the mushrooms until all the liquid is gone and they turn golden brown. This brings out their deep, rich flavor.
• Let the Sauce Thicken: Simmer the sauce for a minute after adding butter. This makes it creamy and coats the chicken perfectly instead of being too thin.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Marsala cool to room temperature. Then, store it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Once cooled, place the Chicken Marsala in a freezer-safe container or bag. Freeze for up to 2 months.
• Reheat: Heat a pan over medium-low heat and add the Chicken Marsala with a splash of chicken stock or water. Cook for a few minutes, stirring occasionally, until the chicken and sauce are hot.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 100mg
• Sodium: 580mg
• Potassium: 600mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 38g