Creamy Chicken Marsala Dinner Recipe

Indulge in this Creamy Chicken Marsala dinner recipe! Tender chicken breasts cooked in a rich Marsala wine sauce with mushrooms. Perfect for a cozy and flavorful meal.

Chicken marsala is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.

Chicken Marsala

Marsala sauce is a very rich Italian sauce with an earthy, strong flavor. The earthiness comes from the mushrooms and the wine, key ingredients in this sauce. There is a fresh, bright taste to Marsala sauce from herbs like thyme as well as a subtle sweetness enhanced by sauteed shallots.

What does Chicken Marsala taste like?

FAQs

Can I use a different type of mushroom for this recipe? Yes, you can substitute baby portobello mushrooms with cremini, button, or shiitake mushrooms.
What type of Marsala wine is best for this dish? Use dry Marsala wine for a more savory flavor, but sweet Marsala can be used for a slightly sweeter sauce.
Can I use chicken thighs instead of chicken breasts? Yes, boneless, skinless chicken thighs work well, but cooking times may vary slightly.
Do I need to use fresh herbs, or can I use dried herbs? Fresh herbs provide the best flavor, but dried thyme and parsley can be used in smaller quantities.
Can I prepare this dish ahead of time? Yes, you can prepare the chicken and sauce in advance and reheat them gently before serving.
Is there a non-alcoholic substitute for Marsala wine? You can use chicken broth with a splash of balsamic vinegar or grape juice for a non-alcoholic option.
How can I make the sauce thicker? Allow the sauce to reduce by simmering longer or add a slurry of cornstarch mixed with water.
Can I freeze the leftovers? Yes, freeze the chicken and sauce in an airtight container for up to 3 months. Thaw and reheat gently.
What sides go well with Chicken Marsala? This dish pairs well with pasta, mashed potatoes, or rice, and a side of steamed vegetables.
Can I make this dish dairy-free? Substitute the butter with a dairy-free alternative or omit it for a lighter sauce.
How do I prevent the chicken from becoming dry? Don’t overcook the chicken during the browning stage; it will finish cooking in the sauce.
Can I add cream to the sauce for extra richness? Yes, adding a splash of heavy cream or half-and-half can make the sauce even creamier.
Is it possible to make this recipe gluten-free? Use gluten-free flour for dredging the chicken and ensure your chicken stock is gluten-free.
What can I use instead of chicken stock? Vegetable broth or beef broth can be used as substitutes, though they will slightly alter the flavor.
How can I add more flavor to the dish? Adding a splash of sherry or brandy along with the Marsala wine can deepen the flavor profile.

Watch the video tutorial

Creamy Chicken Marsala Dinner Recipe

Serving: 3-4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Chicken Marsala:

3 boneless, skinless chicken breasts, thinly sliced into cutlets
2 lbs baby portobello mushrooms, sliced or quartered
2 cups Italian imported Marsala wine
2 cups all-purpose flour
3 garlic cloves, thinly sliced
2 shallots, diced
1/2 cup fresh parsley, finely chopped
8 sprigs of fresh thyme
1 cup chicken stock
Salt and pepper to taste
1-2 tablespoons unsalted butter, cold
1/2 cup olive oil

Instructions

Prepare the Chicken:
- Slice the chicken breasts into thin cutlets.
- In a bowl, season flour with salt and pepper.
- Dredge the chicken cutlets in the flour mixture, coating them thoroughly.
Cook the Mushrooms:
- In a large pan over medium-high heat, add some olive oil.
- Add the sliced mushrooms and cook until they start to brown.
- Add the diced shallots and sliced garlic. Cook until fragrant and set aside.
Cook the Chicken:
- In another large, high-rimmed pan, heat olive oil over medium to medium-high heat.
- Brown the chicken cutlets on both sides. Transfer to a plate once browned.
Make the Sauce:
- Turn off the heat and add Marsala wine to the pan.
- Turn the heat back on and cook on high to reduce the wine.
- Add chicken stock and bring to a boil. Add the mushrooms back to the pan.
- Cook until the sauce is reduced by about half.
Finish Cooking the Chicken:
- Return the browned chicken to the pan and reduce the heat to a simmer.
- Continue to cook until the chicken is fully cooked and the sauce thickens.
Thicken the Sauce:
- Once the sauce has thickened, turn off the heat and add cold butter.
- Stir in fresh thyme and chopped parsley. Adjust seasoning to taste.
Serve:
- Serve the chicken marsala with a generous amount of mushrooms and sauce.
- Garnish with additional fresh parsley if desired.

Additional Notes

Mushroom Varieties: Baby portobello mushrooms are recommended, but you can also use cremini or button mushrooms.
Wine Selection: Use a good quality Marsala wine for the best flavor.
Serving Suggestions: Pair with pasta, mashed potatoes, or a side of steamed vegetables.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the chicken.

Nutrition Facts (Per Serving)

Calories: 600
Total Fat: 32g
- Saturated Fat: 10g
Cholesterol: 140mg
Sodium: 720mg
Total Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 5g
Protein: 32g

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