My Chicken Marsala recipe is next level good, boos! My trick to making this recipe not only tender but fast is to thinly slice the chicken so it cooks up tender quickly. I dust with a little flour, sear them then smother in a sauce with mushrooms, shallots, garlic, and plenty of Marsala wine.
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How to Make this Chicken Marsala Recipe
Dredge and Sear the Chicken
Step 1: Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them. Season with salt and a pinch of black pepper.
Step 2: Place flour in a zip-top bag. Lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the remaining flour to use later.
Step 3: Heat a large nonstick skillet over medium-high heat. Add butter and olive oil to the pan and swirl the pan until the butter has melted. Add the chicken to the hot skillet. Cook until slightly golden on both sides. Remove the chicken from the pan and set aside on a clean plate.
Cook the Mushrooms, Make the Sauce and Finish Dish
Step 4: Add the remaining butter and olive oil to the skillet. Add the garlic and shallots. Cook until soft and golden.
Step 5: Add the mushrooms, and season with salt and a pinch of black pepper. Cook, stirring occasionally, until golden.
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Step 6: Sprinkle in the reserved teaspoon of flour. Cook, stirring occasionally. Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Simmer the sauce, stirring occasionally, until it thickens slightly. Stir in the remaining butter until melted and incorporated.
Step 7: Return the chicken to the skillet with the mushrooms. Reduce heat to low, cover with a lid, and simmer gently to allow the flavors to meld. Serve the chicken and mushrooms over the prepared pasta, then garnish with fresh parsley, and enjoy!
Chicken Marsala Recipe
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Ingredients
- 4 chicken breast cutlets boneless and skinless, about 4 ounces each
- Kosher salt
- Freshly ground black pepper
- 1/3 cup all-purpose flour plus 1 teaspoon, divided
- 2 tablespoons unsalted butter divided
- 3 teaspoons extra virgin olive oil divided
- 3 garlic cloves peeled and finely minced
- 1/3 cup shallots finely chopped
- 12 ounces sliced cremini mushrooms
- 1/2 tsp onion powder
- 1/3 cup Marsala wine
- 1/2 cup chicken stock
- 8 ounces fettucine or linguine, prepared according to package directions and kept warm
- 2 tablespoons fresh Italian parsley finely chopped
Instructions
- Gently pat the chicken cutlets dry with paper towels. If they are too thick, slide the chicken between two pieces of parchment and pound with a rolling pin until evenly then remove parchment. Next, season generously with salt and pepper on both sides.
- Place the 1/3 cup flour in a zip-top bag, then add the chicken and shake to coat the cutlets completely. Remove the floured chicken from the bag, shaking off any excess flour and set cutlets aside on a piece of parchment paper.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter and 2 teaspoons of olive oil to the pan and swirl to melt the butter.
- Add the chicken to the hot skillet and cook until nicely browned, about 3 minutes per side. Remove the chicken from the pan and set aside on a clean plate.
- Add the remaining 1 teaspoon olive oil to the skillet and add the shallots and garlic. Sauté for about 30 seconds, until it’s fragrant.
- Add the mushrooms to the skillet, and season with salt, pepper, and onion powder. Cook, stirring occasionally, until golden brown, about 6-8 minutes.
- Sprinkle the remaining 1 teaspoon of flour over the mushrooms, and cook, stirring constantly, for about 30 seconds.
- Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer the sauce, stirring occasionally, until it thickens slightly, about 2 minutes.
- Stir in the remaining 1 tablespoon of butter until melted and incorporated.
- Return the chicken to the skillet with the mushrooms.
- Reduce heat to low, cover with a lid, and simmer gently for 4-5 minutes to allow the flavors to meld.
- Serve the chicken and mushrooms over the prepared pasta, then garnish with fresh parsley, and enjoy.
Video
Notes
How to Store Chicken Marsala
- Fridge: Allow it to cool to room temp, then transfer it to an airtight container and refrigerate for up to 3-4 days.
- Reheating: Gently warm it on the stove over low heat, adding a splash of Marsala wine or chicken broth if needed to keep the chicken moist and the sauce from reducing too much. Avoid microwaving if possible to maintain the best texture of the chicken and sauce.
- Freezer: Let it cool completely, then store it in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw it overnight in the fridge before reheating low and slow on the stovetop.
Nutrition
Recipe Tips
- Get the butcher to slice and pound your chicken breasts. Or handle it yourself with a rolling pin between parchment paper if you like them extra thin.
- Pat the chicken dry first. It helps the flour stick better and gives you that perfect golden sear for the best chicken Marsala.
- Cook the mushrooms in batches if you need to. Crowding the pan traps steam, making the mushrooms soggy and bland.
- Use dry Marsala wine ONLY, boos. Sweet Marsala is for desserts.
- Serve immediately after cooking. Chicken Marsala tastes best when the chicken is juicy and the sauce is on point.
Recipe Help
Marsala is what gives this easy chicken marsala recipe its signature flavor, boos! But if you don’t have it, you can use Madeira wine. And if you’re cooking for kids or just want it wine-free, use extra chicken broth and let it simmer down.
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Hi, me again! i make this about once a month and when i have guests. Best Chicken Marsala ever!
Awe, thanks doll!