Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich, flavorful Marsala wine sauce with mushrooms. It’s elegant yet easy enough for a weeknight dinner and pairs beautifully with egg noodles or pasta.

Ingredients

• 8 ounces button mushrooms, stems trimmed and sliced
• 1 medium shallot, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 teaspoons garlic, minced
• 4 boneless skinless chicken breasts
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 cup chicken stock
• 3 teaspoons corn starch
• 2/3 cup dry Marsala wine
• 1 tablespoon parsley, chopped
• Salt and pepper, to taste
• 12 ounces egg noodles, cooked (optional)

Instructions

1. Step 1: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter until sizzling. Add sliced mushrooms, diced shallot, salt, and pepper. Cook 6 to 8 minutes until mushrooms are browned. Stir in minced garlic and cook 1 more minute. Transfer mushrooms to a plate and set aside. Wipe the pan clean with a damp paper towel.
2. Step 2: Pat chicken breasts dry. Slice each breast in half horizontally to create two thinner pieces. Place each between two sheets of plastic wrap and pound to even thickness about 1/4 inch, taking care not to tear.
3. Step 3: On a wide plate, mix flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge chicken pieces in flour mixture, coating all sides.
4. Step 4: Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium heat until sizzling. In batches, cook half the chicken pieces for about 6 minutes per side, or until internal temperature reaches 165°F. Transfer cooked chicken to a plate and tent to keep warm.
5. Step 5: Heat remaining 1 tablespoon olive oil and 1 tablespoon butter until sizzling. Cook remaining chicken pieces similarly until done. Add them to the plate with the first batch.
6. Step 6: In a medium bowl, whisk together chicken stock and cornstarch until smooth. Stir in Marsala wine. Pour mixture into the skillet, scraping any browned bits from the pan.
7. Step 7: Return mushrooms to the pan and cook over medium heat, stirring occasionally, until sauce thickens, about 5 minutes.
8. Step 8: Nestle the cooked chicken into the sauce. Sprinkle with chopped parsley. Serve warm over cooked egg noodles if desired.

Tips & Variations

• For extra flavor, marinate the chicken briefly in Marsala wine before cooking.
• Use cremini or shiitake mushrooms for a deeper, earthier taste.
• Swap Marsala wine with dry white wine if unavailable; the dish will still be delicious.
• Serve with mashed potatoes or polenta instead of noodles for variety.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve moisture, adding a splash of chicken stock if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for Chicken Marsala?

Boneless, skinless chicken breasts are preferred for even cooking and quicker preparation, but you can use bone-in pieces; just increase cooking time and ensure the internal temperature reaches 165°F.

Is Marsala wine necessary for this recipe?

Marsala wine gives the dish its distinctive flavor, but dry white wine or a combination of grape juice and a splash of vinegar can be used as substitutes if Marsala is unavailable.

Chicken Marsala Recipe

---

★★★★★

4.5 from 89 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This classic Chicken Marsala recipe features tender, thinly pounded chicken breasts sautéed and served in a rich, flavorful Marsala wine sauce with sautéed mushrooms and shallots. Cooked to perfection on the stovetop, the dish is elegant yet simple, perfect for a comforting weeknight dinner or a special occasion. Serve over egg noodles or your favorite pasta for a satisfying meal.

---

Ingredients

Scale 1x2x3x

Mushrooms and Sauce

• 8 ounces button mushrooms, stems trimmed and sliced
• 1 medium shallot, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 teaspoons garlic, minced
• 1 cup chicken stock
• 3 teaspoons corn starch
• 2/3 cup dry Marsala wine
• 1 tablespoon parsley, chopped
• Salt and pepper, to taste

Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided

Optional

• 12 ounces egg noodles, cooked

---

Instructions

1. Prepare the Mushrooms: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Heat until sizzling, then add sliced mushrooms, diced shallot, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are nicely browned.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Remove the mushroom mixture from the skillet and transfer to a plate. Set aside.
3. Clean the Pan: Wipe the skillet clean with a damp paper towel to prepare for cooking the chicken.
4. Prepare the Chicken: Pat chicken breasts dry with paper towels. Use a sharp knife to cut each breast in half horizontally, creating two thinner halves. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly about 1/4 inch thick, being careful not to tear the meat.
5. Dredge Chicken: On a flat plate, combine flour, salt, and pepper. Dredge each chicken piece in the flour mixture to coat all sides evenly.
6. Cook Chicken First Batch: Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in the skillet until sizzling. Working in batches, sauté four chicken halves without overcrowding the pan, cooking about 6 minutes per side or until internal temperature reaches 165°F (75°C). Transfer cooked chicken to a plate and tent with foil to keep warm.
7. Cook Chicken Second Batch: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet, heat until sizzling, and cook the remaining chicken halves similarly, ensuring they reach 165°F internal temperature. Transfer to the same plate as before.
8. Make Marsala Sauce: In a medium bowl, whisk together the cornstarch and chicken stock until smooth. Add the Marsala wine and mix well.
9. Combine Sauce and Mushrooms: Pour the Marsala mixture into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Add the sautéed mushrooms back to the pan.
10. Simmer Sauce: Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes.
11. Finish and Serve: Nestle the cooked chicken pieces into the thickened Marsala sauce, sprinkle with chopped parsley. Serve the chicken and sauce over cooked egg noodles if desired.

Notes

• To ensure even cooking, pound the chicken breasts to uniform thickness.
• Do not overcrowd the pan when sautéing the chicken to get a nice sear.
• Use dry Marsala wine for best flavor; sweet Marsala will alter the taste.
• Serving over egg noodles, mashed potatoes, or polenta complements the rich sauce well.
• Ensure chicken reaches an internal temperature of 165°F for safety.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Marsala, Italian chicken recipe, mushroom sauce, Marsala wine chicken, stovetop chicken recipe