Looking for a flavorful and hearty meal to impress your family or guests? Chicken Marsala is a classic Italian dish that is sure to satisfy. This dish features tender, golden-fried chicken cutlets bathed in a rich, savory sauce with sweet Marsala wine, earthy mushrooms, and aromatic garlic. With simple ingredients and easy steps, you can create a mouthwatering Chicken Marsala with everyone asking for seconds. Then, serve it over your favorite pasta for a comforting and delicious dinner that will transport your taste buds straight to Italy.
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What is Chicken Marsala?
Chicken Marsala Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Skinless, boneless chicken breasts: This is the primary protein source for the recipe. Chicken breasts are typically lean and mild in flavor, making them perfect for absorbing the flavors of the sauce.
- All-purpose flour: This is used for dredging chicken cutlets. The flour helps create a crispy coating when the chicken is pan-fried and thickens the sauce.
- Kosher salt: This is used for seasoning the flour and chicken cutlets. Salt helps to enhance the flavors of the other ingredients.
- Ground black pepper: This is used for seasoning the flour and chicken cutlets. Pepper adds a subtle heat and depth of flavor to the dish.
- Cayenne pepper: This is used for seasoning the flour and chicken cutlets. Cayenne adds a spicy kick to the dish.
- Paprika: This is used for seasoning the flour and chicken cutlets. Paprika adds a smoky, sweet flavor and a bright red color to the dish.
- Garlic powder: This is used for seasoning the flour and chicken cutlets. Garlic powder adds a savory, garlicky flavor to the dish.
- Red pepper flakes: This is used to add additional heat and spice to the sauce. Use as much or as little as you prefer.
- Extra-virgin olive oil: This is used for pan-frying the chicken cutlets. Olive oil adds a fruity, grassy flavor to the dish.
- Garlic: This is used in the sauce to add a savory, pungent flavor. The garlic is sliced so that it can be easily removed before serving.
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How to Make Chicken Marsala
Note: The full instructions are provided in the recipe card below.
Place the flour on a shallow platter and season with kosher salt, garlic powder, paprika, cayenne, and black pepper; mix with a fork to distribute evenly. Set aside. Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet until they are about ¼-inch thick. Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once. *(Do this in batches, if necessary). Remove the chicken to a large platter in a single layer to keep it warm. Lower the heat to medium and stir the butter into the drippings in the pan. Then add the mushrooms and garlic, and saute until they are nicely browned and their moisture has evaporated. Pour the Marsala wine into the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer to reduce the sauce slightly—taste and season with kosher salt & red pepper flakes to taste.
Return the chicken marsala to the pan and simmer gently to heat it through, turning over occasionally to ensure they're well-basted in the sauce and the sauce has slightly thickened. Garnish with chopped parsley, if desired, before serving. Serve the chicken marsala over pasta, such as Linguine, fettuccine, bucatini, etc. Enjoy!
Substitutions
- Chicken: If you prefer a different chicken cut, you could use boneless, skinless chicken thighs or chicken tenders instead of chicken breasts. You could also use bone-in chicken but must adjust the cooking time accordingly.
- Flour: If gluten-free, use a gluten-free all-purpose flour blend instead of regular flour. You could also use almond flour or cornmeal for a different texture.
- Mushrooms: If you don't like or have access to crimini, Bella, or porcini mushrooms, you could use white button mushrooms or shiitake mushrooms instead.
- Marsala wine: If you don't have Marsala wine, you could use a dry white wine, such as Chardonnay or Sauvignon Blanc, or a dry red wine, such as Merlot or Cabernet Sauvignon. Keep in mind that this will change the flavor profile of the dish.
- Chicken broth: If you don't have chicken broth, use vegetables or water with a bouillon cube or paste for flavor.
- Butter: If you don't have unsalted butter, you could use salted butter and adjust the amount of added salt in the recipe accordingly.
- Parsley: If you don't like parsley, you could use another fresh herb, such as thyme, oregano, or basil, or omit the garnish altogether.
Variations
- Creamy Chicken Marsala: After sautéing the mushrooms and garlic, add heavy cream to the pan and simmer until the sauce has thickened and is creamy. This will add a rich, velvety texture to the sauce.
- Lemon Chicken Marsala: Add a splash of fresh lemon juice and some lemon zest to the sauce to add a bright, citrusy flavor.
- Chicken Marsala with Prosciutto: Wrap each chicken cutlet with a slice of Prosciutto before dredging in flour and frying. This will add a salty, savory flavor to the chicken.
- Chicken Marsala with Artichokes: Add a can of drained and chopped artichoke hearts to the pan after sautéing the mushrooms and garlic. This will add a tangy, slightly sweet flavor and a tender texture.
- Mushroom-less Chicken Marsala: If you don't like mushrooms or don't have them on hand, you can omit them from the recipe and still have a delicious Chicken Marsala. You could substitute with diced onions or bell peppers for added flavor and texture.
- Spicy Chicken Marsala: Increase the amount of cayenne pepper and red pepper flakes in the recipe for a spicier version of Chicken Marsala. You could add some diced jalapeños or red pepper for an extra kick.
- Grilled Chicken Marsala: Instead of pan-frying the chicken cutlets, grill them until cooked and add them to the sauce to simmer and absorb the flavors. This will add a smoky, charred flavor to the dish.
How to Serve
- Over pasta: The traditional way to serve Chicken Marsala is over pasta, such as linguine, fettuccine, or bucatini. The pasta can be tossed with sauce and topped with chicken and additional sauce. Garnish with chopped parsley and grated Parmesan cheese.
- With mashed potatoes: Another option is to serve the Chicken Marsala with mashed potatoes. The creamy potatoes will help to soak up the flavorful sauce and provide a comforting and hearty side dish.
- With roasted vegetables: For a lighter and healthier option, you could serve the Chicken Marsala with roasted vegetables, such as broccoli, carrots, or Brussels sprouts. The vegetables can be roasted with olive oil, salt, and pepper and seasoned to taste.
- With a green salad: To balance out the dish's richness, you could serve the Chicken Marsala with a simple green salad dressed with a light vinaigrette. The salad can include mixed greens, tomatoes, cucumbers, and any other vegetables you like.
- With crusty bread: Another option is to serve the Chicken Marsala with some crusty bread to soak up the sauce. The bread can be toasted or warmed and served with chicken and sauce.
How to Store & Re-Heat
To store: Leftover Chicken Marsala, transfer it to an airtight container and refrigerate for 3-4 days. When reheating, you have several options. You can reheat Chicken Marsala on the stovetop by transferring it to a saucepan and heating it over medium-low heat until heated, stirring occasionally.
To reheat: Alternatively, you can reheat it in the microwave by transferring it to a microwave-safe dish, covering it loosely with a lid or wrap, and microwave on high for 1-2 minutes, stirring halfway through. Another option is to reheat it in the oven by transferring it to an oven-safe dish, covering it with foil, and baking it at 350°F (175°C) for 15-20 minutes or until heated.
Regardless of your chosen method, be sure to reheat the chicken thoroughly to an internal temperature of at least 165°F (74°C) to ensure it's safe to eat. Avoid overcooking the chicken, as it can become dry and tough.
Make-Ahead
Preparing Chicken Marsala can be a great time-saving strategy, especially if you cook for a large group or want a hassle-free dinner during the week. To make it ahead, you can prepare the chicken cutlets and the seasoned flour and store them separately in the refrigerator for up to 24 hours. You can also sauté the mushrooms and garlic and store them in an airtight container in the fridge for up to 24 hours. Then, when you are ready to cook, follow the recipe as written, starting by dredging the chicken cutlets in the seasoned flour and frying them in the pan.
By taking these steps, you can cut prep time and streamline the cooking process. Just remember to store the ingredients properly and follow food safety guidelines. Finally, to keep leftover Chicken Marsala, transfer it to an airtight container, refrigerate it for 3-4 days, and reheat it using one of the methods outlined in the previous answer.
How to Freeze
Chicken Marsala can be frozen and reheated for future meals, making it an excellent option for meal prep or for making ahead for busy weeknights. To freeze Chicken Marsala, let it cool completely to room temperature before transferring it to a freezer-safe container with an airtight lid or a heavy-duty freezer bag. Label the container or bag with the date and the dish's name, and freeze it for 2-3 months. To thaw the Chicken Marsala, transfer it from the freezer to the refrigerator and let it thaw overnight, or place the frozen dish in a bowl of cold water for a few hours.
Once thawed, reheat the Chicken Marsala using one of the methods outlined in the previous answers. Be sure to reheat it thoroughly to an internal temperature of at least 165°F (74°C) before serving. Remember that freezing and thawing can affect the texture of the chicken, but Chicken Marsala generally freezes well and can be a convenient and delicious meal option.
Tips for Making The Best Chicken Marsala
- Use good-quality ingredients: Make sure you use fresh and high-quality chicken, mushrooms, wine, and broth. These ingredients will impact the flavor and texture of the dish.
- Pound the chicken: Pound the chicken to an even thickness of about ¼ inch with a meat mallet. This ensures even cooking and tenderizes the meat.
- Season the flour well: The seasoned flour adds flavor and helps to create a crispy coating on the chicken. Be sure to mix the flour with the spices and season it well.
- Fry the chicken in batches: Frying it in batches will ensure it browns evenly and stays crispy.
- Don't overcook the chicken: Overcooking it will make it dry and tough. Cook the chicken until cooked through, then remove it from the pan.
- Use the same pan for the sauce: Use the same pan where you fried the chicken to make the sauce. This will allow the sauce to pick up any browned bits of flavor from the chicken.
- Simmer the sauce: Simmer to thicken it slightly and allow the flavors to meld together. Taste and adjust the seasoning as needed.
- Garnish with parsley: Chopped parsley adds color and freshness to the dish. Be sure to garnish the Chicken Marsala with some chopped parsley before serving.
FAQ
What is the best wine to use in Chicken Marsala?
Marsala wine is the traditional wine used in Chicken Marsala. However, if you can't find Marsala wine, you can use a dry sherry or a white wine like Pinot Grigio.
Can I use bone-in chicken for Chicken Marsala?
You can use bone-in chicken for Chicken Marsala, but you may need to adjust the cooking time to ensure that the chicken =is fully cooked.
My chicken cutlets are not crispy. What did I do wrong?
To achieve crispy chicken cutlets, make sure the oil in the skillet is hot enough before adding the chicken. Also, ensure you've evenly coated the chicken in the seasoned flour, and don't overcrowd the pan. Fry in batches if needed. Use a meat thermometer to check the internal temperature, which should be 165°F (74°C) for chicken.
Why is the Marsala sauce too thin?
If the sauce is too thin, you can simmer it for a bit longer to allow it to reduce and thicken. If you'd like it thicker, you can create a slurry by mixing water and cornstarch and adding it to the sauce. Be cautious not to add too much at once; you can always add more if needed.
My mushrooms are not browned properly. How can I improve this?
To brown mushrooms effectively, ensure the skillet is hot and the mushrooms are in a single layer without overcrowding. Don't stir them too frequently; allow them to sear and develop color. Adding a pinch of salt can also help draw out moisture, aiding in browning.
The sauce tastes too strong of Marsala wine. What can I do to balance the flavors?
If the Marsala flavor is too strong, you can balance it by adding more chicken stock and simmering the sauce longer to mellow the wine flavor. Taste as you go and adjust the seasoning accordingly.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs will provide a slightly different texture and flavor but will work well in this dish.
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Recipe
Easy Chicken Marsala
Ingredients
- 4 skinless , boneless chicken breasts
- ⅔ cup all-purpose flour for dredging
- ½ teaspoon Kosher salt for dredging
- ½ teaspoon ground black pepper for dredging
- ⅛ teaspoon cayenne pepper , for dredging
- ½ teaspoon paprika , for dredging
- ¼ teaspoon garlic powder for dredging
- Red pepper flakes , to taste
- ¼ cup extra-virgin olive oil
- 1 cloves garlic , sliced
- 1 (8 ounces) crimini, Bella, or porcini mushrooms, ¼-inch-thick sliced
- ¾ cup sweet Marsala wine
- 1- ¼ cup Knorr Chicken Broth
- 3 tablespoon unsalted butter
- ¼ cup chopped flat-leaf parsley
Instructions
- Place the flour on a shallow platter and season with kosher salt, garlic powder, paprika, cayenne, and black pepper; mix with a fork to distribute evenly. Set aside.
- Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet until they are about ¼-inch thick.
- Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
- Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once. *(Do this in batches, if necessary). Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and stir the butter to the drippings in the pan. Then add the mushrooms and garlic, and saute until they are nicely browned, and their moisture has evaporated.
- Pour the Marsala wine into the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer to reduce the sauce slightly—taste and season with kosher salt & red pepper flakes to taste.
- Return the chicken marsala to the pan and simmer gently to heat the chicken marsala through, turning over occasionally to make sure they're well-basted in the sauce, and the sauce has slightly thickened.
- Garnish with chopped parsley, if desired, before serving. Serve the chicken marsala over pasta, such as Linguine, fettuccine, bucatini, etc. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.