This Chicken Marsala Recipe is an easy and classic recipe, which is made with dry Marsala wine and baby bella mushrooms. It’s the perfect weeknight dinner, ready in about 30 minutes.
Jump to RecipeChicken Marsala Recipe Ingredients Recipe
- ¼ cup cake flour (or just AP, no stress)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ cup oil
- 4 oz butter (divided)
- 2½ lbs boneless, skinless chicken breasts
- 1 cup sliced mushrooms (baby bella or white work)
- 1 medium onion, sliced thin (optional but yum)
- ½ cup dry Marsala wine
How To Make Chicken Marsala Recipe
- Prepare the Chicken: If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. Place them between two pieces of plastic wrap and pound them to an even ¼-inch thickness. This ensures they cook quickly and evenly.
- Make the Dredge: In a shallow dish, whisk together the flour, salt, black pepper, and dried oregano.
- Dredge the Chicken: Coat each chicken cutlet lightly in the flour mixture, shaking off any excess.
- Sear the Chicken: In a large skillet over medium-high heat, heat the oil and 2 oz (half) of the butter. Once the butter is melted and foaming, add the chicken cutlets in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Cook Aromatics: In the same skillet, add the sliced mushrooms and the sliced onion (if using). Cook, stirring frequently, for 5-7 minutes, until the mushrooms have released their liquid and are beautifully browned, and the onions are soft.
- Deglaze and Make Sauce: Pour the dry Marsala wine into the hot pan. Use a wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pan. Let the wine bubble and reduce by about half, which should take 2-3 minutes.
- Finish the Sauce: Reduce the heat to low. Add the remaining 2 oz of butter to the pan and swirl it continuously until it melts, creating a smooth, glossy sauce. Do not let it boil.
- Serve: Return the chicken to the pan and let it warm through for one minute. Serve the chicken immediately, spooning the mushroom and Marsala sauce over the top.
Recipe Tips
- Why pound the chicken thin? Pounding the chicken to an even ¼-inch thickness is the most important step. It tenderizes the meat and ensures it cooks in just a few minutes, preventing it from drying out.
- What is dredging? Dredging the chicken in seasoned flour gives it a beautiful golden crust and, more importantly, the flour left in the pan helps to slightly thicken the Marsala sauce.
- How do I get the best flavor? Don’t skip scraping the bottom of the pan when you add the wine! All those browned bits from the chicken and mushrooms are packed with flavor and form the base of your sauce.
- How do I make the sauce glossy? The trick is to add the remaining 2 oz of cold butter at the very end, off the heat or on very low heat. Swirling the butter as it melts emulsifies it into the sauce, making it rich and glossy instead of oily.
What To Serve With Chicken Marsala Recipe
This dish has a rich sauce that is perfect for pairing with:
- Creamy Mashed Potatoes
- Angel Hair Pasta or Fettuccine
- Roasted Asparagus
- Steamed Green Beans
- Crusty bread (for soaking up the extra sauce)
How To Store Chicken Marsala Recipe
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if the sauce is too thick. You can also microwave, but the skillet method is better for the chicken’s texture. Freeze: Freezing is not ideal as the butter-based sauce may separate when thawed, but it is possible. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Chicken Marsala Recipe Nutrition Facts
(Per serving, assuming 2.5 lbs makes 6 servings)
- Calories: 475 kcal
- Total Fat: 30g
- Saturated Fat: 11g
- Cholesterol: 145mg
- Sodium: 380mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Dry Marsala is used for savory dishes like this, providing a nutty, complex flavor. Sweet Marsala is typically used for desserts. If you only have sweet Marsala, it will still work, but the dish will be noticeably sweeter.
The best substitute is dry Madeira wine. In a pinch, you could use a dry sherry or even a dry white wine with a splash of brandy. For a non-alcoholic version, use an equal amount of beef or mushroom broth with 1-2 teaspoons of balsamic vinegar.
This classic-style sauce is meant to be lighter (au jus) rather than thick and gravy-like. The flour from dredging should thicken it slightly. If you still want it thicker, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk that into the simmering sauce.
Chicken Marsala Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings10
minutes20
minutes475
kcalClassic, pan-seared chicken cutlets in a rich and savory sauce of Marsala wine, mushrooms, and butter.
Ingredients
¼ cup flour
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
¼ cup oil
4 oz butter (divided)
2½ lbs boneless, skinless chicken breasts (pounded thin)
1 cup sliced mushrooms
1 medium onion, sliced thin (optional)
½ cup dry Marsala wine
Directions
- Pound chicken breasts to an even ¼-inch thickness.
- Combine flour, salt, pepper, and oregano in a shallow dish. Lightly dredge the chicken cutlets.
- Heat oil and 2 oz of butter in a large skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown. Remove chicken from the pan.
- Add mushrooms and onions to the same pan. Sauté for 5-7 minutes until browned.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Let the wine reduce by half.
- Lower heat and swirl in the remaining 2 oz of butter until melted and glossy.
- Return chicken to the pan to warm through, then serve immediately with the sauce spooned over top.
Notes
- Pounding the chicken is the key to making it tender and quick-cooking.
- Use cold butter at the end and swirl (don’t boil) to get a creamy, emulsified sauce.
- Scrape the browned bits (fond) from the bottom of the pan for maximum flavor.
