If chicken marsala is on the menu tonight, you’re in for a treat! This recipe transports the restaurant vibe straight to your table.
This Italian dish combines juicy chicken with a rich and tasty marsala wine sauce. It’s as mouthwatering as it sounds.
Easy Chicken Marsala Recipe
Chicken marsala is a mouthwatering dish of seared chicken drenched in a rich, mushroom-infused marsala wine sauce.
It’s a classic dish that brings a touch of Italian flair straight to your plate.
The chicken is juicy, and the mushrooms add a nice earthy taste. The deep, flavorful sauce is the real star, though.
This recipe doesn’t need much to shine, but a side of mashed potatoes works wonders. Or, keep it light with a crisp salad.
Either way, you’re in for a comforting meal that hits all the right notes.
Bring some Italian goodness to your dinner table with this classic dish.
Ingredients
Here are the ingredients you need to create this mouthwatering chicken dinner.
Chicken Breast – Grab two large ones and cut them in half. If they’re on the thicker side, you might want to give them a good pounding to even them out.
Marsala Wine – The star of the show! This wine transforms the dish, giving it a rich, complex flavor.
Flour, Salt, and Pepper – Use this blend to dredge your chicken, giving it a tasty, seasoned crust.
Olive Oil and Butter – You need these for cooking. The olive oil brings its own flavor and helps keep the butter from burning.
Baby Bella Mushrooms – They add a rich, earthy depth to your sauce.
Shallot – This little guy brings a mild oniony sweetness.
Fresh Thyme – It adds a wonderful, herby background note.
Garlic Cloves – Garlic is the aromatic superstar here.
Heavy Cream and Chicken Broth – These liquids come together to create a creamy, flavorful sauce.
Dijon Mustard – It adds a subtle tang and complexity to the sauce.
How to Make Chicken Marsala
Making chicken marsala is a breeze. And with these easy steps, you’ll master it in no time.
1. Coat the chicken. Mix some flour, salt, and pepper in a bowl. Coat each chicken breast evenly with this mixture. This gives your chicken a lovely seasoned crust.
2. Brown the chicken. Heat the olive oil in a large skillet over a medium flame. Place your coated chicken in the skillet and let it brown nicely on both sides.
This should take around 3-4 minutes per side.
Once they’re perfectly browned, take them out of the skillet and set them aside for a moment.
3. Cook the mushrooms and aromatics. Add the butter to the skillet. Wait for it to bubble up, then throw in the mushrooms. Let them cook until they’re nice and brown, which should take about 5-6 minutes.
Now, add the shallots and thyme. Give them about 2 minutes to get acquainted with the mushrooms.
Follow up with the garlic, cooking just until it’s aromatic.
4. Deglaze and reduce. Time for the marsala wine! Pour it into the skillet, and be sure to scrape up all the tasty brown bits stuck at the bottom. Let it cook and reduce it by half.
5. Add the liquids and cook. Next, pour in the heavy cream, chicken broth, and Dijon mustard. Stir everything until it’s well combined.
Let it simmer and thicken for about 10 minutes.
6. Finish with the chicken. Bring the chicken back into the skillet, letting it cook in the sauce for another 5-6 minutes.
7. Serve and enjoy!
