Whether you have company coming over or you want a restaurant-quality meal on a weeknight, look no further than this chicken marsala recipe. Made with fresh and wholesome ingredients, even my children who dislike mushrooms eat every last bite of this dish!
Best Chicken Marsala Recipe
I’ll admit it…I used to always order chicken marsala when we’d go out to eat. But then I decided to try making it myself and this has to be the best chicken marsala recipe out there. It’s effortless and elegant so when guests come, it’s just what I make. Plus, I always have everything on-hand to make it anytime.
Easy Chicken Marsala Recipe
In the time it takes for you to call for takeout or even go dine in at Carrabba’s, you could be making your own chicken marsala. This recipe is so easy to do that you’ll only wish you knew it sooner. Guests rave about it every time I make it.
Chicken Marsala Ingredients
- Chicken breast – you’ll halve them to make the fillets so they have they lovely thinner texture.
- Butter and olive oil – both fats are the key to making this dish so delish.
- Mushrooms – one of the key ingredients for mushroom marsala sauce. Chicken marsala with mushrooms is an exceptional pairing.
- Dry marsala wine – this gives the marsala wine sauce that amazing flavor.
- Heavy whipping cream – adds a richness and thickness to the marsala cream sauce.
- All-purpose flour – coats your chicken and helps thicken the sauce (can be gluten-free flour too).
- Garlic – one of the best aromatics out there.
- Fresh parsley – adds fresh peppery flavor and a pop of color.
People who love to eat are always my favorite people.
How do you Make Chicken Marsala from Scratch
You’ll first dredge your chicken in a seasoned flour mixture. Then you’ll heat your skillet, fry the chicken until it’s golden on each side, then remove. You’ll use the same pan to brown the mushrooms and make the sauce. When it thickens, you’ll add your chicken back in briefly and finish it off.
Expert Tips and Tricks for the Perfect Chicken Marsala Every Time
- Brown your chicken well. Not only does it lend a more appetizing color, but it also adds more flavor to your marsala sauce.
- Make it gluten-free with gluten-free flour or cornstarch. I hear from lots of home cooks that are gluten-free and simply subbing the all-purpose flour with a gluten-free item will give you this same wonderful flavor without the gluten.
- Taste the sauce before serving. If you feel it needs a little more butter, salt, or pepper, go for it!
- Use fresh parsley. Sure, you could use it from your spice rack, but fresh parsley elevates the flavors so much more.
How to Cook Chicken Marsala
Chicken marsala is cooked on the stovetop. It takes very little time to make this elegant dish, one that can be easily done on a weeknight.
What does marsala sauce taste like?
Marsala sauce is a perfect example of umami flavor. The mushrooms make it earthy while the wine rounds out the taste for a truly savory experience.
What is the best Marsala wine for chicken marsala?
When shopping for marsala wine, you will see different kinds. When it comes to making chicken marsala, use the dry option. The sweet one is best for desserts.
Should I use sweet or dry Marsala for chicken marsala?
When making chicken marsala, always choose dry marsala wine. This is how to get that authentic Italian flavor.
Is there a difference between Marsala wine and marsala cooking wine?
The only difference is that Marsala wine would be something you’d drink while the cooking wine is something you only want to cook with.
Can I use balsamic vinegar instead of marsala wine?
Yes, you can, though it won’t taste as good. A better substitute would be Madeira wine.
How to make marsala sauce?
You’ll melt butter in the same pan you cooked the chicken, brown the mushrooms, and then add the garlic. After that, in goes the wine, chicken, and stock to simmer for about 15 minutes until thickened.
What is chicken marsala sauce made of?
Chicken marsala sauce consists of mushrooms, butter, garlic, dry marsala wine, chicken stock, heavy whipping cream, and fresh chopped parsley.
How do you make chicken marsala sauce thicker?
This recipe uses heavy whipping cream and flour which should thicken the sauce up plenty on its own. You can also add a cornstarch slurry if your sauce is still too watery at the end of the cook time.
What goes well with Chicken Marsala
Rice, noodles, mashed potatoes, roasted brussels sprouts, asparagus, or even spinach are all wonderful things to pair with your chicken marsala. If you’re not doing rice or noodles, serve some fresh bread to sop up that sauce.
What is a good side dish to serve with chicken marsala?
Perhaps one of the best sides for chicken marsala is mashed potatoes. It goes so well with the marsala sauce. You can also serve sauteed green vegetables to add more color to your meal.
What kind of pasta goes with chicken marsala?
Any kind of noodle is a nice match for marsala. It’s so elegant and lovely on a bed of spaghetti, fettucine, or even egg noodles. It is difficult to go wrong with any chicken marsala pasta.
How to Store Chicken Marsala
You need to put that chicken marsala in the fridge rather quickly. I wouldn’t leave it out longer than 2 hours. Put it in an airtight container to conserve the flavors.
How Long Does Chicken Marsala Last?
In your fridge, chicken marsala will be good for up to 3 days. It makes wonderful leftovers, but if you have too much, you should consider freezing it.
Can You Freeze Chicken Marsala?
Yes, of course you can freeze it! I put any leftovers in freezer bags and squeeze out the air. Then I label it and try to use it up within 3 months.
How to Reheat Chicken Marsala?
Thaw it out overnight in the fridge, then you can warm it gently on the stovetop.
Authentic Chicken Marsala Recipe
- 1/2 cup all-purpose flour
- kosher salt (to taste)
- black pepper (to taste)
- 1 1/2 tsp garlic powder
- 2 2 (halved to make 4 fillets)
- 2 tbsp olive oil
- 2 tbsp butter (unsalted)
Chicken Marsala sauce recipe
- 2 tbsp butter
- 8 oz mushrooms (sliced)
- 6 garlic cloves (minced)
- 3/4 cup dry marsala wine
- 1 1/4 cup chicken stock
- 3/4 cup heavy whipping cream
- 2 1/2 tbsp fresh parsley (chopped)
- In a bowl, whisk together the flour, salt, garlic powder and pepper. Dredge each chicken filet in the mixture, shaking off the excess.
- Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium-high heat. Fry the chicken breasts for about 4 minutes per side, or until golden brown. Transfer the chicken breasts to a plate.
- While the chicken rests, melt the remaining butter in the same pan. Add in the mushrooms and brown them, then add in the garlic and saute until fragrant. Add in the Marsala wine and chicken stock and bring to a simmer until the sauce starts to thicken, about 15 minutes.
- Once the sauce has thickened, add in the heavy whipping cream and put the chicken back into the pan. Garnish with the fresh parsley and serve immediately.
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