This Chicken Marsala recipe features tender chicken breasts seared to golden perfection, then bathed in a luxurious sauce made from earthy mushrooms and flavorful Marsala wine. It’s a warm dish that feels like a big hug.
This Chicken Marsala recipe solves issues related to dryness and lack of flavor in traditional chicken dishes while offering a rich, savory experience.
I remember one busy weeknight, trying to whip up dinner quickly when unexpected guests arrived. I’ve had my share of mishaps with chicken drying out or sauces falling flat, but this method guarantees juicy, flavorful results without the fuss. You won’t have to worry about making a mess with a sauce that separates or chicken that’s not quite cooked right.
This recipe is straightforward and delicious, offering a dependable 40-minute prep and cook time to pull it all together. With common ingredients that you might have on hand, it’s ideal for any home cook wanting to impress without stress.
If you’re interested in another comforting dish that captures similar flavors, check out my Stuffed Mushrooms for a delightful pairing!
Table of contents
Why You Will Love This Recipe
- Rich, Savory Sauce , The combination of Marsala wine and heavy cream creates a deeply flavorful sauce that envelops the chicken and mushrooms, making each bite satisfying and smooth.
- Quick Cooking Time , From prep to plating, this dish can be on the table in around 40 minutes, making it a manageable choice for a weeknight dinner that doesn’t skimp on flavor.
- Appealing Mushroom Flavor , Using baby bella or cremini mushrooms brings a hearty, earthy flavor to the dish, contributing to its overall sweetness and richness without needing additional ingredients.
- Perfect for Any Occasion , Whether it’s a family dinner or entertaining guests, chicken marsala shines as an elegant meal that’s sure to impress anyone at the table.
Chicken Marsala with Mushrooms and Wine Sauce
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Diet: Gluten Free
Description
Delicious Chicken Marsala with tender chicken cutlets, sautéed mushrooms, and a rich Marsala wine sauce.
Ingredients
- 2 large (about 1 pound/450g) boneless skinless chicken breasts
- ¼ cup (30g) cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons (30ml) extra-virgin olive oil
- 2 tablespoons (28g) unsalted butter, divided
- 8 ounces (227g) baby bella or cremini mushrooms, thinly sliced
- ¼ cup (40g) finely chopped shallot
- 4 garlic cloves, minced
- 1 cup (240ml) chicken broth
- ¾ cup (180ml) dry Marsala wine
- ½ cup (120ml) heavy cream
- 2 tablespoons (8g) fresh parsley, finely chopped
Instructions
- Step 1: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. This ensures even cooking and helps avoid dry or undercooked spots.
- Step 2: In a shallow dish or bowl, mix cornstarch, kosher salt, and ground black pepper. Dredge each chicken cutlet in the mixture, coating both sides evenly. Shake off any excess coating before cooking.
- Step 3: Heat the extra-virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side until golden brown and crispy edges form. If the chicken sticks to the pan, add an additional tablespoon of olive oil 2 minutes into cooking.
- Step 4: Remove chicken and set aside. Melt the remaining 1 tablespoon unsalted butter in the same skillet. Add the sliced mushrooms and sauté for about 5 minutes until golden brown and aromatic. If mushrooms are not browning, increase heat slightly 5 minutes into cooking.
- Step 5: Add minced garlic and finely chopped shallots to the mushrooms. Stir and cook for 30 seconds until fragrant, ensuring not to burn the garlic.
- Step 6: Pour in the chicken broth and dry Marsala wine. Scrape the browned bits gently from the skillet bottom to incorporate deep flavors. Bring the mixture to a boil, then reduce to a simmer. Let sauce thicken over 5 to 10 minutes. If the sauce is too thin, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and add to the simmering sauce to thicken.
- Step 7: Add the seared chicken cutlets back into the skillet. Spoon sauce over them and heat through for 2 to 3 minutes, making sure the chicken is fully cooked with an internal temperature of 165°F (74°C).
- Step 8: Sprinkle freshly chopped parsley over the chicken before serving. Serve hot alongside gluten-free pasta or sautéed greens for a complete meal.
Notes
- Room Temperature: Store chicken marsala in an airtight container. Keep at room temperature for up to 2 days, avoiding heat and sunlight exposure.
- Refrigeration: Place in an airtight container and refrigerate at 40°F (4°C) for up to 4 days. Reheat gently to preserve sauce texture.
- Freezing: Transfer to a freezer-safe container or bag and freeze at 0°F (-18°C) for up to 2 months. Defrost overnight in the refrigerator prior to reheating.
- If chicken sticks during searing, add an extra tablespoon of olive oil 2 minutes into cooking to improve the sear.
- To thicken a thin sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into sauce while simmering.
- Raise heat slightly if mushrooms are not browning after 5 minutes to encourage caramelization.
- Check internal temperature of chicken after simmering to confirm it reaches 165°F (74°C) for safe consumption.
- Enhance flavor depth by adding a splash of Marsala wine during the last minute of cooking.
- Reheat gently over low heat on the stovetop to avoid separation of sauce and maintain its creamy texture.
- Serve with gluten-free pasta or cauliflower rice for a gluten-free meal.
- Add roasted asparagus or a simple arugula salad for freshness and crunch.
- Top with a drizzle of balsamic glaze for tanginess or sprinkle grated cheese for extra richness.
- Leftovers can be used to make a chicken marsala quiche or wrapped in gluten-free tortillas for a new dish.
- Substitute yellow onion for shallots if unavailable.
- For dairy-free version, replace heavy cream with coconut cream (note coconut flavor will be noticeable).
- Use avocado oil instead of olive oil for searing if preferred.
- Try other mushroom varieties such as portobello or shiitake for different earthy flavors.
- Choose boneless, skinless chicken breasts with minimal fat for best texture and cleaner bite.
- Select firm, smooth baby bella or cremini mushrooms without dark spots for ideal flavor and texture.
- Use dry, good-quality Marsala wine rather than cooking wine to avoid excessive saltiness.
- Unsalted butter allows better flavor control and richness in the sauce.
- Use whole fresh garlic cloves for aromatic flavor and to avoid burning during sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Chicken breasts: Go for boneless, skinless chicken breasts for easy cooking and a lovely texture. Avoid those with excessive fat for a cleaner bite.
- Marsala wine: Use a good quality dry Marsala wine to enhance the dish’s flavor depth. Avoid cooking wines; they’re often too salty and lack character.
- Cremini mushrooms: Choose firm, fresh cremini mushrooms for a rich, earthy flavor. Look for ones that are smooth without any dark spots.
- Butter: I suggest unsalted butter, as it allows better control over seasoning. Plus, it adds a luxurious richness to the sauce.
- Garlic: Fresh garlic is key! Use whole cloves, as minced can burn too quickly in the pan. It adds a fragrant kick that’s irresistible.
- Chicken breasts: Go for boneless, skinless chicken breasts for easy cooking and a lovely texture. Avoid those with excessive fat for a cleaner bite.
- Marsala wine: Use a good quality dry Marsala wine to enhance the dish’s flavor depth. Avoid cooking wines; they’re often too salty and lack character.
- Cremini mushrooms: Choose firm, fresh cremini mushrooms for a rich, earthy flavor. Look for ones that are smooth without any dark spots.
- Butter: I suggest unsalted butter, as it allows better control over seasoning. Plus, it adds a luxurious richness to the sauce.
- Garlic: Fresh garlic is key! Use whole cloves, as minced can burn too quickly in the pan. It adds a fragrant kick that’s irresistible.
Recipe Tips
- If the chicken sticks to the pan, make sure to add an extra tablespoon of olive oil 2 minutes into cooking for a better sear.
- When the sauce appears too thin, whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during simmering to thicken it.
- If your mushrooms aren’t browning, increase the heat slightly 5 minutes into cooking to achieve a more caramelized effect.
- For undercooked chicken, check the internal temperature after 5 minutes of simmering; it should reach 165°F to ensure safety.
- If the flavor lacks depth, add a splash of Marsala wine to the sauce during the last minute of cooking to intensify its richness.
Serving Suggestions
Serve chicken marsala with cauliflower rice or gluten-free pasta to keep the meal satisfying. Roast asparagus or prepare a simple arugula salad for extra crunch and freshness.
Add to a sautéed vegetable medley or a skillet dish featuring spinach and garlic. Use leftovers to make a chicken marsala quiche or wrap in gluten-free tortillas for a new meal.
Top chicken marsala with fresh parsley for color and brightness. A drizzle of balsamic glaze can add a tangy finish, while a sprinkle of cheese enhances the overall richness.
Recipe variations
- You can use boneless skinless chicken breasts, cut into 4 thin cutlets for even cooking and quicker preparation of this Italian dish.
- Add 1 teaspoon kosher salt and ½ teaspoon ground black pepper to the ¼ cup cornstarch mixture for coating the chicken before searing.
- Either baby bella or cremini mushrooms work well; both bring earthy flavors, but you can substitute with white mushrooms if preferred in this sauce.
- If using more servings, double the ingredients and cook the chicken in batches, adding extra oil and butter as needed to maintain sautéing temperature.
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How to Store?
To keep your Chicken Marsala with Mushrooms and Wine Sauce fresh and delicious, follow these storage tips:
Room Temperature: Place chicken marsala in an airtight container. Keep at room temperature for up to 2 days, avoiding exposure to heat and sunlight.
Refrigeration: Store in an airtight container in the refrigerator. Maintain at 40°F (4°C) for up to 4 days. Reheat gently to preserve sauce texture.
Freezing: Transfer to a freezer-safe container or bag. Freeze at 0°F (-18°C) for up to 2 months. Defrost overnight in refrigerator before reheating.
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