Easy Chicken Marsala for a Restaurant-Worthy Dinner at Home
h, Chicken Marsala—the dish that makes you feel like you’re dining in a cozy Italian bistro, sipping wine, and chatting about life. But did you know this classic dish wasn’t actually created in Italy? Nope! It’s an American invention, stemming from Marsala, a fortified wine produced in Sicily. The dish was brought to the States by Italian immigrants who wanted to add a little extra flavor to their chicken. Now, it’s a favorite on restaurant menus everywhere, and I’m here to show you how to make it right at home. Trust me, your tastebuds will thank you. Let’s dive in, shall we?
- Prep Time: 10
- Rest Time: 5
- Cook Time: 20
- Total Time: 35
- Yield: 4 1x
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup Marsala wine (don’t skimp on this—it’s the star!)
1 cup chicken broth
1/2 cup heavy cream
1 cup sliced mushrooms (button or cremini, whichever you prefer)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
-
Prep the Chicken:
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they’re about 1/2 inch thick. Don’t get too crazy—just enough to ensure even cooking. Season both sides with salt and pepper. -
Dredge the Chicken:
Coat the chicken in flour, shaking off any excess. This gives it that nice golden crispiness when it hits the pan. -
Brown the Chicken:
Heat the olive oil and butter in a large skillet over medium-high heat. Once it’s hot and bubbly (but not smoking), add the chicken breasts. Brown each side for about 3-4 minutes, until golden and crispy. Then remove the chicken from the pan and set it aside. -
Make the Sauce:
In the same skillet, add the garlic and mushrooms. Cook for about 2-3 minutes, until the mushrooms soften and get a little color. Then, pour in the Marsala wine, scraping up all those yummy browned bits stuck to the pan. Let it simmer for 2 minutes. -
Add the Broth and Cream:
Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer and thicken for another 3-4 minutes. Taste it—season with a little salt and pepper if needed. -
Bring it All Together:
Return the chicken to the pan, nestling it into that saucy goodness. Let it simmer for about 5 more minutes until the chicken is fully cooked through and coated in the creamy sauce. -
Serve:
Plate the chicken and pour that luscious sauce over the top. Garnish with fresh parsley for a pop of color and flavor.
Notes
ips, Garnish, and Pairings
Tip: If you want to make it even more indulgent, add a splash more cream or a dollop of parmesan cheese in the sauce. I won’t tell anyone.
Tip: Don’t skip the Marsala wine—it gives the dish its signature flavor. You can find it at most grocery stores or wine shops!
Garnish Suggestions: Fresh parsley is your friend here. It’ll add a beautiful color contrast and a little herbal freshness to the richness of the dish.
Pairing Suggestions:
Side Dish: Serve it with creamy mashed potatoes, buttery noodles, or even a light salad to balance out the richness of the sauce.
Drink: A chilled Chardonnay or a glass of the same Marsala wine will complement the flavors perfectly.
There you have it! A Chicken Marsala recipe that brings restaurant vibes to your own kitchen. Serve it up with your favorite sides, pour yourself a glass of wine, and pretend you’re on an Italian vacation (even if it’s just for the night). Enjoy, bestie!
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 4
- Calories: 380
- Fat: 20
- Carbohydrates: 10
- Protein: 38