Chicken Marsala – Easy Cheesecake Factory  Copycat

This Chicken Marsala is a fast, one-pan version of the Cheesecake Factory classic — pan-seared chicken, buttery mushrooms, and a silky Marsala wine sauce. It’s cozy, easy to make on a weeknight, and feels fancy without being fussy.

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Quick Summary

• Prep time: 10 minutes
• Cook time: 20 minutes
• Flavor: Earthy, buttery, and wine-kissed
• Great for: Weeknight resets, date nights, leftover lunches

Why I Like This Recipe

Didn’t plan on cooking, but this happened anyway. Just had chicken, mushrooms, and Marsala wine I forgot I bought. Threw it all in a pan and somehow it came out tasting like it belonged in a restaurant. Crispy edges, buttery sauce, a little parsley on top like I tried. And it only used one pan. Can’t complain.

Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• All-purpose flour (for dredging)
• Kosher salt & black pepper
• ¼ cup extra virgin olive oil
• 4 oz prosciutto, thinly sliced (optional)
• 8 oz porcini mushrooms, halved
• ½ cup dry Marsala wine
• ½ cup chicken stock
• 2 tbsp unsalted butter
• ¼ cup chopped flat-leaf parsley

How To Make Chicken Marsala

1. Pound the chicken: Use a zip bag or parchment paper and flatten the chicken to about ¼-inch. Season with salt and pepper. Dredge in flour — light coating only.
2. Sear the chicken: Heat olive oil in a skillet over medium-high. Cook chicken 4–5 mins per side until golden. Set aside.
3. Cook mushrooms + prosciutto: Same pan. Crisp prosciutto for 1 minute if using. Add mushrooms, cook until golden and softened (about 6–7 mins). Set aside.
4. Deglaze and make the sauce: Pour Marsala into the pan. Let it sizzle, then add chicken stock. Simmer for a minute, then stir in butter and let it melt slowly.
5. Bring it together: Add chicken back in. Spoon sauce over it. Top with mushrooms, prosciutto, and parsley. Let it warm together for 1–2 mins. Done.

Tips for Success

• Use dry Marsala wine. Sweet or “cooking” Marsala won’t taste right.
• Let the mushrooms brown fully — don’t stir too soon.
• That flour coating matters — it makes the sauce cling to the chicken.
• Don’t skip resting the chicken in the sauce — it helps the flavors blend.

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Let it cool, then freeze the chicken + sauce together for up to 2 months.
• Reheat: Stovetop is best. Use low heat and a splash of broth to bring it back to life.

Frequently Asked Questions

• Can I skip the wine?
  You can use broth only, but the Marsala gives it that signature flavor.
• What kind of mushrooms work best?
  Porcini or baby bellas are ideal, but white mushrooms are fine too.
• Is prosciutto required?
  Nope. It adds flavor but it’s optional. You can leave it out.
• Do I need to pound the chicken?
  Yes. It helps it cook evenly and stay juicy.
• Can I serve this with pasta or mashed potatoes?
  Absolutely. Both work great with this sauce.

Common Mistakes and How to Dodge Them

• Using sweet Marsala or cooking wine: Big mistake — the sauce ends up overly sweet or flat. Dry Marsala only.
• Skipping the flour coating: That thin layer helps the sauce stick and gives the chicken a little crisp.
• Overcrowding the pan: Too much chicken at once = steamed, not seared. Work in batches.
• Undercooked mushrooms: Let them sit and brown properly. Don’t stir every 5 seconds.
• Not tasting the sauce before serving: The salt and wine might need adjusting — give it a quick taste first.

Nutrition Facts (Per Serving)

• Calories: 380 kcal
• Total Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 570mg
• Potassium: 640mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 37g

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