Dinner

Killer Chicken Marsala in 3 Simple Steps

Name: Killer Chicken Marsala in 3 Simple Steps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 8 ounces cremini mushrooms, sliced; 1 shallot, finely chopped; 2 cloves garlic, minced; 3/4 cup dry Marsala wine; 3/4 cup chicken broth; 2 tablespoons fresh parsley, chopped

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Okay, so you *know* how sometimes you just crave something cozy, comforting, and totally restaurant-worthy, but you don’t want to, you know, *go* to a restaurant? That’s exactly where my go-to Chicken Marsala comes in! This isn’t some fussy, complicated recipe. It’s the kind of dish that feels fancy but is secretly super easy. I first learned to make this years ago from a little Italian cookbook I found at a garage sale, and honestly, it’s been a weeknight hero ever since. It hits all the right notes – tender chicken, earthy mushrooms, and that gorgeously rich, slightly sweet Marsala sauce. Trust me, once you make this Chicken Marsala, you’ll wonder why you ever ordered it out!

Why You’ll Love This Chicken Marsala

Honestly, there are so many reasons this Chicken Marsala is a winner in my book, and I think you’ll feel the same way! Here are just a few of my favorites:

It’s FAST: Seriously, from start to finish, you can have this on the table in under an hour. Perfect for those busy weeknights when you still want something delicious.
It’s EASY: We’re talking simple steps, nothing complicated here. If you can pan-fry chicken and make a basic sauce, you’ve got this!
It’s LOADED with Flavor: That Marsala wine and mushroom sauce? Pure magic. It’s savory, a little sweet, and totally coats the tender chicken beautifully.
It’s a CLASSIC Comfort Dish: There’s a reason Chicken Marsala is so popular. It just feels good to eat, warming you up from the inside out.

Give it a try, and I bet you’ll add it to your regular rotation!

Essential Ingredients for Perfect Chicken Marsala

Alright, let’s talk about what you need to make this Chicken Marsala sing! It’s mostly stuff you probably have or can easily grab at the store. But using good quality ingredients really does make a difference here, especially with that Marsala wine!

1 1/2 pounds boneless, skinless chicken breasts: We’re going to slice these thin, so they cook fast and soak up all that yummy sauce.
1/2 cup all-purpose flour: Just a little bit for dredging the chicken – it helps get that lovely golden crust and thickens the sauce.
1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning, but essential for flavor!
3 tablespoons olive oil and 3 tablespoons unsalted butter: A mix is best for getting that perfect sear on the chicken and building the sauce base.
8 ounces cremini mushrooms, sliced: These are my favorite for this dish – they have a great earthy flavor.
1 shallot, finely chopped: Adds a subtle sweetness and oniony flavor without overpowering things.
2 cloves garlic, minced: Because what’s a savory sauce without garlic?
3/4 cup dry Marsala wine: This is KEY! Make sure it’s *dry*, not sweet. It gives the sauce its signature flavor.
3/4 cup chicken broth: Adds volume and helps create that luscious sauce consistency.
2 tablespoons fresh parsley, chopped: For a little burst of freshness right at the end!

See? Nothing too crazy, right? Just simple, flavorful things coming together.

Step-by-Step Guide: How to Make Chicken Marsala

Okay, time to get cooking! This is where the magic happens, and honestly, it’s pretty straightforward. Just follow along, and you’ll have delicious Chicken Marsala in no time. We’ll break it down into a few easy parts.

Preparing the Chicken for Chicken Marsala

First things first, let’s get that chicken ready! Take your boneless, skinless chicken breasts and slice them horizontally. You want them to be pretty thin, maybe about half an inch thick. This helps them cook quickly and evenly, and they’ll be super tender. Next, grab a shallow dish – a pie plate works great! Put your flour, salt, and pepper in there and give it a quick whisk to combine. Now, take each chicken cutlet and dredge it in the flour mixture. Make sure it’s coated on both sides, but give it a good shake to get rid of any extra flour. Too much flour can make your sauce gummy, and nobody wants that!

Cooking the Chicken Marsala Sauce

Now for the star of the show: the sauce! Heat up your large skillet over medium-high heat. Add your olive oil and just one tablespoon of the butter. Once that butter is melted and bubbly, add your floured chicken cutlets to the skillet. Be careful not to overcrowd the pan – you might need to do this in batches. Cook them for about 3-4 minutes on each side. You’re looking for a beautiful golden-brown color and for the chicken to be cooked all the way through. Take the cooked chicken out of the skillet and set it aside on a plate for a minute. Don’t worry about those little brown bits stuck to the bottom – that’s flavor! Add the rest of your butter (the other 2 tablespoons) to the hot skillet. Toss in your sliced mushrooms and let them cook for about 5-7 minutes. They’ll release some liquid and start to soften and turn golden. Next, add your chopped shallot and minced garlic. Cook for just about a minute, stirring, until they smell amazing. Pour in that dry Marsala wine! Scrape up all those yummy brown bits from the bottom of the pan – that’s called deglazing, and it adds so much depth to the sauce. Let it bubble away and simmer for about 5 minutes, letting the wine reduce down a bit.

Finishing Your Chicken Marsala

Almost there! Pour in your chicken broth and bring it back to a simmer. Let it cook for another 5 to 10 minutes. You want the sauce to thicken up nicely. It won’t be super thick like gravy, but it should coat the back of a spoon. Once the sauce is looking good, carefully slide your cooked chicken cutlets back into the skillet. Let them simmer in the sauce for just a minute or two. This helps them warm back up and soaks them in all that delicious Marsala flavor. Finally, sprinkle with fresh chopped parsley right before serving. And that’s it! You’ve made Chicken Marsala!

Tips for Success with Chicken Marsala

Okay, so you’ve got the steps down, but here are a few little tricks I’ve learned over the years that really take this Chicken Marsala from good to *amazing*. Trust me on these!

Use DRY Marsala! Seriously, this isn’t a dessert, so you absolutely need dry Marsala wine. Sweet Marsala will make your sauce cloyingly sweet, and it just won’t be the same classic flavor. Check the label!
Don’t Crowd the Pan! This is a big one. If you put too many chicken cutlets in the skillet at once, they’ll steam instead of sear. You want a nice golden crust for flavor and texture, so cook them in batches if you need to.
Let the Sauce Reduce: Don’t rush the simmering step after adding the Marsala and broth. Giving the sauce time to bubble and thicken concentrates the flavors and makes it richer.

Follow these simple tips, and your Chicken Marsala will be restaurant-quality every time!

Delicious Variations for Chicken Marsala

One of the fun things about cooking is playing around with recipes, right? While this classic Chicken Marsala is perfect as is, sometimes you might want to mix things up a bit. Here are a couple of easy ways to tweak it:

Make it Creamy: If you like a richer sauce, stir in a splash of heavy cream (maybe a quarter cup or so) right at the end, after the chicken is back in the skillet. It makes the sauce extra luxurious.
Add More Veggies: Feel free to toss in other quick-cooking vegetables with the mushrooms! Sliced bell peppers, spinach (add it towards the end!), or even some asparagus would be lovely.

Just have fun with it and make it your own!

Serving Suggestions for Chicken Marsala

So, you’ve got this gorgeous Chicken Marsala simmering away, smelling absolutely divine. Now, what do you put it with? Honestly, the possibilities are pretty endless, but here are some of my favorite ways to serve it up:

Over Pasta: This is a classic for a reason! The sauce coats the noodles perfectly. Fettuccine or linguine are great choices.
With Rice: A simple bed of white or brown rice is fantastic for soaking up all that delicious Marsala sauce.
Mashed Potatoes: Creamy mashed potatoes are pure comfort food with this dish.
Roasted Vegetables: If you want something lighter, a side of roasted broccoli, green beans, or asparagus works beautifully.

Pick your favorite, or try a different one each time you make it!

Frequently Asked Questions About Chicken Marsala

Okay, I know sometimes when you’re trying a new recipe, a few questions pop into your head. Totally normal! Here are answers to some common things people ask about making Chicken Marsala:

Can I Substitute Sweet Marsala in Chicken Marsala?

Okay, this is a BIG one! Please, for the love of delicious savory food, **use dry Marsala wine** for this Chicken Marsala recipe. Sweet Marsala is a totally different thing, and it will make your sauce sugary and syrupy, which is not what we’re going for here. Dry Marsala gives you that classic, slightly nutty, savory flavor that defines Chicken Marsala. So, double-check that bottle!

What Kind of Mushrooms Work Best in Chicken Marsala?

My absolute favorite for this dish are cremini mushrooms (sometimes called baby bella). They have a nice earthy flavor and hold their shape well. But honestly, you can totally use other mushrooms! Regular white button mushrooms work just fine, or if you want to get a little fancier, shiitake mushrooms add a deeper, almost smoky flavor. Just make sure they’re fresh and sliced!

Estimated Nutritional Information

Okay, so if you’re keeping an eye on things, here’s a general idea of the nutritional breakdown for a serving of this Chicken Marsala. Just a heads-up though, these are *estimates*! The actual numbers can totally change depending on the exact ingredients and brands you use. So, think of this as a ballpark figure, not a precise measurement!

Tell Me About Your Chicken Marsala!

Alright, so you’ve made it! You’ve whipped up this delicious Chicken Marsala, and now I want to hear all about it! Did you love it? Did you try any variations? Pop down in the comments below and let me know how it turned out for you. Sharing our kitchen wins (and even the little oops moments!) is part of the fun!