There’s a certain comfort that envelops you when the rich aroma of Chicken Marsala fills your kitchen. The sizzle of tender chicken mingling with earthy mushrooms and a creamy sauce creates an inviting atmosphere, perfect for any weeknight dinner or special gathering. I first discovered this delightful dish during a cozy family dinner on a chilly evening, and now it has become a staple in my home.
What I love about this Creamy Chicken Marsala is how effortlessly elegant it is, yet it comes together in just under an hour. Whether you’re looking for a meal to impress guests or craving a comforting dish after a busy day, this recipe checks all the boxes. The combination of savory flavors and creamy richness will have your taste buds dancing, and you won’t believe it was made in a single skillet! Grab your apron, and let’s dive into this deliciously comforting Italian-American classic that is sure to win over everyone at your dinner table.
Why is Chicken Marsala so special?
Comforting, Warm Flavors: This dish wraps you in a cozy embrace with its rich, creamy sauce and earthy mushrooms, perfect for chilly nights.
Quick and Easy: Ready in under an hour, making it an ideal choice for busy weeknights without sacrificing quality.
One-Skillet Wonder: Fewer dishes to wash means you can enjoy your meal without the hassle of cleanup.
Crowd-Pleasing: Whether hosting friends or cooking for family, this Chicken Marsala is sure to impress with its elegant presentation and robust flavors.
Versatile Ingredients: Swap in chicken thighs or experiment with gluten-free flour for a meal that suits your dietary preferences.
Perfect Pairings: Serve it over buttered linguine or creamy polenta to soak up every drop of that delicious sauce!
Chicken Marsala Ingredients
• Elevate your cooking with these essential ingredients!
For the Chicken
- All-purpose flour – Ideal for dredging the chicken for a crispy texture; gluten-free flour is a great substitute.
- Boneless skinless chicken breasts – The main protein, ensure they are pounded to 1/4-inch thickness for even cooking.
- Kosher salt – Essential for seasoning; sea salt is an acceptable alternative.
- Freshly ground black pepper – Elevates flavor; no substitutes recommended.
- Olive oil – Perfect for frying the chicken; canola or avocado oil can be used instead.
- Unsalted butter – Adds richness to the sauce; margarine can be used as a substitute, but flavors will differ.
For the Sauce
- Cremini or white mushrooms – They add depth to the sauce; portobello can be used for a meatier option.
- Shallots – Provide a sweet onion flavor; yellow onions can work in a pinch.
- Garlic – Enhances the sauce’s aroma; substitute garlic powder if needed, but fresh is always better.
- Dry Marsala wine – The star of the sauce; other options include port, sherry, or Pinot Noir. For a non-alcoholic version, mix chicken broth with soy sauce or balsamic vinegar.
- Chicken broth – Adds moisture and richness; use homemade or low-sodium store-bought for best results.
- Heavy cream – Contributes to the dish’s creaminess; substitute half-and-half or whole milk for a lighter sauce, but expect a thinner consistency.
- Fresh thyme (optional) – Introduces aromatic notes; you can swap it with dried thyme or omit if unavailable.
For Garnish
- Chopped fresh parsley – Adds vibrant freshness; can be substituted with chives or basil if desired.
With these carefully selected ingredients, your Chicken Marsala will surely become a family favorite! Enjoy the warmth of Italian-American cuisine as you savor every bite.
How to Make Chicken Marsala
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Prepare the Chicken: Begin by slicing the boneless chicken breasts in half lengthwise, then pound them to 1/4-inch thickness for even cooking. This ensures tenderness as they fry.
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Season the Flour: In a shallow dish, mix the all-purpose flour with kosher salt and freshly ground black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess to keep it light and crispy.
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Fry the Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Fry the chicken pieces for about 3-4 minutes on each side until they are golden brown. Remove them from the skillet and keep warm.
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Sauté the Mushrooms: In the same skillet, add the remaining butter, then add the cremini or white mushrooms. Sauté until the mushrooms are browned and have released their juices, approximately 4-5 minutes.
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Add Aromatics: Toss in the chopped shallots and minced garlic, cooking until they soften and become fragrant, about 2 minutes.
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Deglaze the Pan: Pour in the dry Marsala wine, scraping up any flavorful bits stuck to the bottom of the pan. Let simmer for 5 minutes to allow the flavors to meld and reduce slightly.
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Make the Sauce: Stir in the chicken broth and heavy cream. Allow the mixture to simmer until the sauce thickens slightly, about 3-4 minutes.
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Combine Chicken and Sauce: Return the chicken to the skillet and cook until heated through and well-coated in the creamy, luscious sauce, about 3-5 minutes.
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Garnish and Serve: Sprinkle with chopped fresh parsley for brightness and serve immediately, perhaps over buttered linguine or creamy polenta.
Optional: For a touch of elegance, drizzle a few drops of truffle oil before serving.
Exact quantities are listed in the recipe card below.
Chicken Marsala Variations
Feel free to explore delightful twists on this creamy classic with these easy variations that elevate your Chicken Marsala experience!
- Chicken Thighs: Swap chicken breasts for thighs for a juicier bite. Just adjust the cooking time for tender perfection.
- Gluten-Free: Use gluten-free flour to dredge the chicken, ensuring everyone can enjoy this comforting dish without worry.
- Creamy Spin: For an indulgent version, add a splash of white wine in addition to Marsala for extra depth of flavor.
- Mushroom Medley: Mix different types of mushrooms like shiitake or oyster to elevate the earthy tones in the sauce.
- Herb Infusion: Toss in fresh rosemary or sage for a fragrant herbal touch that complements the richness beautifully.
- Spicy Kick: Sprinkling a bit of red pepper flakes in the sauce adds a delightful heat that balances the creaminess.
- Vegetarian Version: Substitute chicken with seared eggplant or tofu for a heartwarming plant-based adaptation that’ll impress.
- Zesty Citrus: Brighten the dish with a squeeze of fresh lemon juice just before serving, enhancing flavors and adding a refreshing finish.
With these variations, you’ll never run out of ways to enjoy Chicken Marsala while keeping it exciting and personal!
Expert Tips for Chicken Marsala
• Thin Chicken Breasts: Ensure to slice and pound boneless chicken breasts to 1/4-inch thickness for quick, even cooking and tenderness.
• Proper Flour Dredging: Dredge chicken in seasoned flour lightly to avoid clumping, which can result in a soggy crust when frying.
• Mushroom Selection: Choose fresh cremini or white mushrooms for the best flavor; avoid canned mushrooms as they lack the essential depth of flavor.
• Deglazing Essential: Don’t skip deglazing the pan with Marsala wine! It helps lift the flavorful bits, enriching your sauce significantly.
• Serve Hot: For the best experience, serve your Chicken Marsala immediately after cooking to enjoy the creamy sauce at its peak.
How to Store and Freeze Chicken Marsala
Fridge: Store leftover Chicken Marsala in an airtight container for up to 4 days. This way, you can savor that rich, creamy flavor later!
Freezer: Freeze Chicken Marsala in an airtight container for up to 3 months. To preserve texture, avoid freezing with the sauce; it’s best to separate the chicken and sauce before freezing.
Reheating: For optimal results, reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to revive the sauce’s creaminess.
Tip: Remember, the sauce may thicken upon refrigeration, so if you’re reheating, stir well to reconstitute it. Enjoy your comforting Chicken Marsala again soon!
Make Ahead Options
These Creamy Chicken Marsala preparations are perfect for busy weeknights! You can season and prepare the chicken up to 24 hours in advance—simply pound and dredge the chicken cutlets, then refrigerate them in an airtight container. The mushroom and sauce mixture can also be made ahead and stored in the fridge for up to 3 days. To maintain the quality, ensure the sauce is cooled completely before refrigerating; reheating gently will preserve its creamy texture. When you’re ready to serve, simply fry the chicken and then add the prepared sauce, allowing everything to meld together beautifully. This way, you’ll enjoy a rich, comforting Chicken Marsala with minimal effort!
What to Serve with Creamy Chicken Marsala?
Enjoying a delightful Chicken Marsala is like stepping into a cozy Italian bistro; let’s create a full meal experience to complement its rich, creamy goodness.
- Buttered Linguine: The perfect vehicle for that creamy Marsala sauce, each strand picks up flavors beautifully and offers a satisfying chew.
- Creamy Polenta: Its smooth texture pairs beautifully with the dish, making it an elegant alternative that’s equally comforting.
- Garlic Bread: Warm, crusty slices are ideal for mopping up sauce, giving diners every opportunity to indulge in those rich flavors.
- Roasted Asparagus: This bright, fresh vegetable adds a lovely crunch and slight bitterness, balancing the richness of the Marsala sauce.
- Caesar Salad: Crisp romaine and tangy dressing offer a refreshing contrast, enhancing the meal’s overall dynamism with each bite.
- Sautéed Spinach: Lightly sautéed with garlic, this side brings a vibrant green element that complements the dish’s flavors while adding nutrients.
- Chardonnay: An oaked white wine echoes the dish’s creamy tones and enhances the meal—perfect for an elegant dining experience.
- Tiramisu: To finish on a sweet note, this classic Italian dessert’s coffee and mascarpone layers will pleasantly cleanse the palate after the savory main.
Creamy Chicken Marsala with Mushrooms Recipe FAQs
What kind of chicken should I use for Chicken Marsala?
For the best results, boneless skinless chicken breasts are recommended. I often pound them to 1/4-inch thickness for even cooking and to keep them tender and juicy. Alternatively, chicken thighs can be used for a richer flavor, but be mindful to adjust the cooking time slightly as thighs may take a bit longer to cook through.
How should I store leftover Chicken Marsala?
Absolutely! Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 4 days. If you notice that the sauce has thickened, just add a splash of chicken broth or cream when reheating to bring it back to that luscious consistency.
Can I freeze Chicken Marsala?
Yes, you can! To freeze Chicken Marsala, I recommend separating the chicken from the sauce to preserve the best texture. Place each in airtight containers and freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator before reheating gently in a skillet.
What should I do if my sauce is too thick?
No problem at all! If your sauce turns out thick, simply add a splash of chicken broth or heavy cream and stir until you reach your desired consistency. Make sure to warm it gently on the stove to avoid curdling the cream.
Are there any dietary substitutions I can make for this recipe?
Very much so! If you have dietary restrictions, you can use gluten-free flour for dredging, and choose substitute ingredients like margarine for butter or almond milk for heavy cream. For those avoiding alcohol, substitute dry Marsala wine with a mix of chicken broth and a splash of soy sauce or balsamic vinegar for a similar flavor profile.
How can I ensure my Chicken Marsala turns out perfectly?
To ensure a perfect dish, start with fresh ingredients and pay close attention while cooking. Slicing the chicken thinly, as mentioned, helps it cook quickly and soak up all that flavorful sauce. Also, don’t rush the deglazing step—you want to scrape up all that browning from the pan to build the sauce’s depth.
Creamy Chicken Marsala with Mushrooms for Cozy Nights
Ingredients
Equipment
Method
- Prepare the Chicken: Begin by slicing the boneless chicken breasts in half lengthwise, then pound them to 1/4-inch thickness for even cooking.
- Season the Flour: Mix the all-purpose flour with kosher salt and freshly ground black pepper in a shallow dish. Dredge chicken in the flour mixture.
- Fry the Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet. Fry chicken pieces for about 3-4 minutes on each side until golden brown.
- Sauté the Mushrooms: In the same skillet, add the remaining butter and cremini or white mushrooms. Sauté until browned, about 4-5 minutes.
- Add Aromatics: Add the chopped shallots and minced garlic, cooking until they soften and become fragrant, about 2 minutes.
- Deglaze the Pan: Pour in the dry Marsala wine, scraping any flavorful bits off the bottom of the pan, and let simmer for 5 minutes.
- Make the Sauce: Stir in chicken broth and heavy cream, simmering until sauce thickens slightly, about 3-4 minutes.
- Combine Chicken and Sauce: Return the chicken to the skillet and cook until heated through and well-coated in the sauce, about 3-5 minutes.
- Garnish and Serve: Sprinkle with chopped parsley and serve immediately over buttered linguine or creamy polenta.