Chicken Marsala Recipe

This is a straightforward homemade version of Luby’s Cafeteria Chicken Marsala — golden chicken, cozy mushroom wine sauce, and creamy dreamy vibes. Quick enough for weeknights but boujee enough to impress your mom.

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Quick Summary

• Prep time: 5 mins
• Cook time: 25 mins
• Flavor: savory, buttery, a lil boozy
• Great for: impressing guests, self-care dinners, eating in silence

Why I Like This Recipe

Okay. I’ve had this in those classic cafeteria trays and honestly? Didn’t expect it to slap this hard. Tried making it at home one night, just… because, and now it’s become one of my weird little comfort recipes. Mushrooms + Marsala = magical. The sauce kinda hugs everything it touches. It’s warm. It’s nostalgic. I crave it at the most random times.

Ingredients

• 3 tbsp olive oil
• 4 (6 oz) boneless, skinless chicken breasts
• 1 cup fresh mushrooms, sliced
• ¼ cup chopped green onion
• ⅓ cup Marsala wine
• Salt and pepper (vibes-based amounts)
• ⅓ cup heavy cream
• ⅛ cup milk

How To Make Chicken Marsala

1. Heat the olive oil in a big pan over medium. Like, big enough to let the chicken lay flat.
2. Sauté the chicken until cooked — should be golden, not pale and sad. About 15–20 mins.
3. Throw in mushrooms and green onion. Let them get soft, maybe a little browned.
4. Pour in the Marsala wine and let it bubble up — a full boil, not a baby simmer.
5. Boil for 2–4 mins. Add salt and pepper to taste.
6. Stir in the cream and milk. Simmer till the sauce thickens just enough to cling to a spoon. Like velvet.

Tips for Success

• Don’t rush the chicken. You want golden.
• Use fresh mushrooms — canned is not the vibe.
• Let that wine boil or it’ll taste weirdly sweet.
• Cream goes last — don’t boil it or it splits.
• Sauce too thin? Let it simmer a bit longer.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed container. Sauce gets even better overnight.
• Freezer: You can freeze it, but the cream might act up. Thaw gently.
• Reheat: Low and slow — stove is best. If microwaving, cover it and stir halfway.

FAQs

Common Mistakes and How to Dodge Them

• Pale chicken → didn’t cook long enough. Fix: Medium heat, don’t move it too much.
• Sauce broke → cream added too early. Fix: Simmer wine first, then add dairy.
• Bland sauce → forgot the salt. Fix: Season as you go. Taste. Adjust.
• Rubbery chicken → overcooked. Fix: Pull off heat once juices run clear.
• Too much wine flavor → didn’t let it boil. Fix: Always reduce the wine before cream.

Nutrition Facts (Per Serving)

• Calories: ~360 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 110 mg
• Sodium: ~190 mg
• Potassium: ~500 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: <1 g
• Sugars: 2 g
• Protein: 32 g