Chicken Marsala is pure comfort on a plate, tender, golden chicken breasts nestled in a rich Marsala wine sauce with caramelized mushrooms. It’s just as delicious over egg noodles or linguine as it is with creamy mashed potatoes or fluffy rice, so you can serve it any way you love! If you love flavorful chicken recipes but want something a little faster, try our Chili Lime Chicken instead!
The Magic of Chicken Marsala
The first time we tried Chicken Marsala, it was served over homemade egg noodles, and it was instantly devoured. The combination of tender chicken, earthy mushrooms, and that luscious, slightly sweet Marsala sauce was unforgettable. Over the years, we’ve seen it served in various ways, and honestly, that sauce is so good, you could drizzle it over just about anything! A bed of mashed potatoes happens to be a favorite of ours. One of the best parts? The way the mushrooms caramelize just enough to bring out their natural sweetness, enhancing the entire dish.
What is Marsala Wine?
Marsala wine originates from Sicily and is well-known for its role in cooking, particularly in rich, caramelized sauces. For this recipe, opt for dry Marsala wine, which is more versatile than sweet Marsala. If you only have room for one bottle in your kitchen, go with the dry variety. If you can’t find Marsala wine, Madeira wine makes an excellent substitute.
Perfectly Sautéed Mushrooms
The key to deep, rich flavor in Chicken Marsala starts with properly sautéed mushrooms. Whether you use button mushrooms or another variety, slice them thinly before cooking. Heat a combination of olive oil and butter in a skillet over medium heat, then add the mushrooms, shallots, salt, and pepper. Let them cook until they develop a deep golden brown color, this step adds incredible depth to the sauce. Finally, toss in some minced garlic for an extra layer of flavor before setting the mushrooms aside.
How to Prepare the Chicken
To ensure even cooking, slice four chicken breasts in half horizontally to create thinner cutlets. Then, pound each piece to about ¼-inch thickness using a meat mallet (or the bottom of a heavy pan if you don’t have one). This step helps the chicken cook evenly and absorb all the delicious flavors from the sauce.
Breading and Cooking the Chicken
For a crispy, golden exterior, dredge each chicken cutlet in a simple mixture of flour, salt, and pepper. Then, using the same skillet from the mushrooms, cook the chicken in a bit of butter and olive oil over medium heat. Sauté each piece until golden brown and cooked through, about 6 minutes per side, or until the internal temperature reaches 165°F. Keep the cooked chicken warm while preparing the sauce.
Making the Marsala Sauce
Now for the best part, the sauce! In a bowl, whisk together cornstarch and chicken stock, then mix in the Marsala wine. Pour the mixture into the skillet, scraping up any browned bits from the pan for extra flavor. Return the mushrooms to the pan and let the sauce simmer until it thickens, about 5 minutes. Finally, nestle the cooked chicken back into the skillet, coating it in the rich, velvety sauce.
Serving and Storing Chicken Marsala
Chicken Marsala is best enjoyed fresh, served over homemade egg noodles, linguine, mashed potatoes, or even garlic parmesan rice. Garnish with fresh parsley for a pop of color and freshness.
Storage Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of chicken stock if needed to loosen the sauce.
- Freeze: While possible, freezing may slightly alter the texture of the sauce. If freezing, store in an airtight container for up to 2 months and thaw overnight before reheating.
Chicken Marsala is a timeless dish that brings restaurant-quality flavor to your home kitchen. Whether serving it for a special occasion or a cozy weeknight meal, it’s always a crowd-pleaser. Enjoy!
Chicken Marsala
Ingredients
Mushrooms
- 8 ounces button mushrooms, stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons garlic, minced
Chicken
- 4 large boneless skinless chicken breasts
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup chicken stock
- 3 teaspoons cornstarch
- ⅔ cup dry Marsala wine
- 1 tablespoon fresh parsley, chopped
- kosher salt and freshly ground black pepper, to taste
- 12 ounces egg noodles, cooked (optional)
Instructions
Mushrooms
- In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
- Add mushrooms and shallot. Season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Stir in garlic and cook for 1 more minute.
- Transfer mushrooms to a plate and set aside. Wipe the skillet clean with a damp paper towel.
Chicken
- Pat chicken breasts dry with paper towels. Use a sharp knife to cut each breast in half horizontally to create two thinner pieces.
- Place each piece of chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ¼ inch.
- On a wide, flat plate, mix together flour, kosher salt, and black pepper. Dredge each chicken piece in the flour mixture, coating all sides.
- In the same skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter until sizzling.
- Working in batches, add four chicken pieces to the skillet. Cook for about 6 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer cooked chicken to a plate and loosely cover with foil to keep warm.
- Add the remaining olive oil and butter to the skillet and cook the remaining chicken pieces the same way. Transfer to the same plate.
Sauce and Assembly
- In a medium bowl, whisk together chicken stock and cornstarch until smooth. Stir in the Marsala wine.
- Pour the Marsala mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the cooked mushrooms back to the skillet. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Nestle the cooked chicken into the pan, spooning some sauce over the top. Sprinkle with fresh parsley.
- Serve over cooked egg noodles if desired.
This recipe is adapted from Iamhomesteader’s Chicken Marsala.
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