Decadent Chicken Marsala Recipe: A Restaurant-Quality Dish at Home
Chicken Marsala is a decadent Italian-American classic featuring tender chicken cutlets in a rich, savory Marsala wine sauce with mushrooms. This restaurant-quality dish is surprisingly easy to make at home and perfect for both weeknight dinners and special occasions.
Equipment
- Large skillet
- Mixing spoon
- Knife
- Cutting board
- Measuring cups
- Meat mallet or rolling pin
Ingredients
- 4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
- ½ cup all-purpose flour for dredging
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 ounces cremini or button mushrooms sliced
- 2 cloves garlic minced
- 1 cup Marsala wine dry or sweet
- 1 cup chicken broth
- ½ cup heavy cream optional, for creamy sauce
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Pat chicken breasts dry. In a shallow dish, combine flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add sliced mushrooms and cook 4–5 minutes until golden. Add minced garlic and cook 1–2 minutes until fragrant.
- Pour in Marsala wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth and heavy cream (if using). Simmer 5–7 minutes until sauce thickens slightly.
- Return chicken to skillet, spoon sauce over top, and simmer 2–3 minutes to meld flavors.
- Garnish with fresh parsley and serve hot with your favorite sides.
Notes
For a creamier sauce, add heavy cream. Substitute gluten-free flour for a gluten-free version. Use portobello mushrooms or tofu for a vegetarian Marsala. Serve with pasta, mashed potatoes, or roasted vegetables.
