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This classic Chicken Marsala brings restaurant flavor right to your kitchen without any fuss. The rich mushroom sauce, creamy finish, and golden chicken are perfect for a cozy family dinner or impressing guests. With just one pan and simple steps, you can whip up a meal that tastes like it took much longer than it actually did.
Chicken Marsala won my husband over on our third date and now it is his special request for birthdays. It always brings back memories of that night every time I cook it.
Ingredients
- Chicken breasts: provide juicy tenderness so look for ones that are plump and fresh
- All purpose flour: creates a light golden crust that helps the sauce cling to the chicken
- Salt and pepper: bring out the best in every bite so choose coarse kosher salt and freshly ground black pepper for extra flavor
- Garlic powder: adds subtle warmth making the dish feel cozy
- Olive oil and butter: combine for perfectly seared chicken with extra richness
- Cremini mushrooms: give earthy depth and keep their shape in the sauce use firm mushrooms for best texture
- Onion and garlic: create the flavorful aromatic base choose onions that feel heavy for their size and avoid any sprouting garlic
- Marsala wine: supplies the signature nutty sweetness always use a dry bottle for cooking
- Chicken broth: builds the sauce body low sodium broth lets you control the seasoning
- Heavy cream: makes the sauce velvety and indulgent pick a quality cream with short ingredient list
- Chopped parsley: sprinkles brightness at the end and livens everything up
Instructions
- Prepare the Chicken:
- Place chicken breast halves on a cutting board and cover with parchment or plastic wrap. Using a rolling pin or meat mallet pound the pieces until evenly thin so they cook quickly and stay tender.
- Dredge the Chicken:
- Combine flour salt garlic powder and pepper in a zip bag. Shake the chicken pieces inside until fully coated then tap to remove excess flour for a crisp non-gummy crust.
- Sear the Chicken:
- Heat olive oil and one tablespoon butter in a large skillet over medium high. When hot add chicken pieces and cook three to five minutes on each side until golden and cooked through. Set them aside on a plate keeping them warm.
- Sauté Mushrooms and Aromatics:
- Add remaining butter to the same skillet. Toss in sliced mushrooms and cook for about three minutes until browned and fragrant. Add diced onion and minced garlic seasoning with a pinch of salt. Sauté until onion softens for another three minutes.
- Deglaze and Build the Sauce:
- Pour in Marsala wine using a wooden spoon to scrape up any golden bits stuck to the pan bottom. Let the wine bubble for thirty seconds before stirring in chicken broth and heavy cream. Lower the heat let the sauce simmer and reduce for about seven minutes until thickened and glossy.
- Finish and Serve:
- Return cooked chicken and juices to the pan. Gently spoon sauce over top and simmer just until warmed through. Scatter chopped parsley for freshness and serve at once so every bite is luscious and hot.
Marsala wine instantly elevates a weeknight meal. I always smile when my son sneaks the first taste of sauce straight from the pan. The mushrooms and wine work magic together creating a taste that feels like home.
Storage Tips
Once cooled keep leftovers in an airtight container in the refrigerator. Chicken Marsala stays good for about three days. The sauce may thicken in the fridge so add a splash of broth or cream when reheating to keep everything silky.
Ingredient Substitutions
If you do not have Marsala wine substitute with dry sherry or even a dry white wine but the flavor will shift a bit. White button mushrooms can stand in for cremini in a pinch. If out of heavy cream try using half and half but finish with a pat of butter for richness.
Serving Suggestions
Serve Chicken Marsala over buttered noodles mashed potatoes or steamed rice so the sauce can be soaked up. Roasted asparagus or garlicky green beans are wonderful alongside. A slice of crusty bread is perfect for mopping up every drop.
Cultural and Historical Context
Chicken Marsala is an Italian-American favorite inspired by Sicilian flavors. Marsala wine comes from Sicily’s western coast and was prized for centuries in festive dishes. Italian immigrants brought the recipe to America where cooks added cream for the luxurious finish we love today.
Seasonal Adaptations
Use fresh herbs like basil or thyme in spring for extra lift
Add a handful of baby spinach near the end for color and vitamins
In autumn try tossing roasted butternut squash chunks into the sauce for a sweet earthy note
Success Stories
One of my friends made this for her parents’ anniversary and they declared it better than their favorite restaurant version. This recipe is my frequent answer when I want homemade comfort food that truly tastes special.
Freezer Meal Conversion
Cook and cool the chicken marsala completely. Store flat in freezer safe bags or boxes with sauce covering the chicken fully. Thaw overnight in the fridge before gently reheating in a skillet with a splash of broth or cream to revive the sauce.
This classic is proof you do not have to go out for a restaurant-worthy chicken dish. Every bite is creamy savory and satisfying—perfect for making memories at home.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts sliced in half for even thickness ensure quick cooking and tenderness.
- → Can another wine substitute for Marsala?
Dry sherry or a dry white wine can substitute, though the signature flavor comes from true Marsala wine.
- → How do I make the sauce thick and creamy?
Allow the sauce to simmer gently after adding cream and broth, letting it reduce for a velvety texture.
- → Is it possible to make this ahead of time?
Yes, it can be reheated gently. Add a splash of broth or cream if the sauce thickens too much on standing.
- → What sides pair well?
Pasta, mashed potatoes, or crusty bread complement the flavors and help soak up the luscious sauce.