Welcome to Restaurant Recipes Dinners, where we bring the elegance of fine dining into your home kitchen. Today, we're sharing our signature Chicken Marsala—a dish that has graced the menus of Italian trattorias for decades. With a silky, savory mushroom sauce and tender chicken breasts, this recipe is surprisingly simple to execute.
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The secret lies in using a good quality dry Marsala wine and letting the sauce reduce to concentrate its flavors. Our step-by-step guide ensures you achieve that restaurant-quality finish, complete with a glossy, velvety sauce that clings beautifully to every bite.
Whether you're cooking for a romantic date night or impressing dinner guests, this Chicken Marsala delivers on taste and presentation. Pair it with buttery egg noodles or creamy polenta to soak up every last drop of the luscious sauce.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken breasts
Pound to even thickness for uniform cooking. You can substitute with chicken thighs for more juiciness, just adjust cooking time.
1/2 cup (60g) all-purpose flour
For dredging. Use gluten-free flour blend if needed, or almond flour for a low-carb option.
1 tsp salt
Adjust to taste. Use kosher salt for better control.
1/2 tsp black pepper
Freshly ground recommended for best flavor.
3 tbsp olive oil
Extra virgin for flavor, but can use any neutral oil. For a richer taste, use butter instead.
8 oz (225g) cremini mushrooms, sliced
Baby bella mushrooms work best. Substitute with white button mushrooms or a mix of wild mushrooms for variety.
3 cloves garlic, minced
Fresh garlic is essential. Pre-minced works in a pinch, but reduce to 1 tsp.
1 cup (240ml) dry Marsala wine
Use authentic Sicilian Marsala. If unavailable, substitute with a dry sherry or a mix of white wine and a splash of brandy.
1 cup (240ml) chicken broth
Low-sodium preferred. Homemade or store-bought both work.
2 tbsp unsalted butter
Adds richness and shine. Can use olive oil for dairy-free.
2 tbsp fresh parsley, chopped
For garnish. Dried parsley can be used, but fresh is much better.
Tips & Tricks
- Pound the chicken to an even 1/2-inch thickness so it cooks evenly and quickly.
- Don't overcrowd the pan when searing; work in batches to get a nice golden crust.
- Let the sauce simmer gently after adding the wine to reduce properly and thicken.
Pro Tips
Step-by-Step Instructions
1. Prepare the Chicken
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch (1.25 cm) thickness. Season both sides with salt and pepper. Dredge in flour, shaking off excess.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer (work in batches if needed) and cook until golden brown and internal temperature reaches 165°F (74°C), about 4-5 minutes per side. Transfer to a plate.
3. Sauté Mushrooms and Garlic
In the same skillet, add mushrooms and cook over medium-high heat (350°F/175°C) until they release their liquid and start to brown, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Deglaze with Marsala
Pour in Marsala wine and bring to a boil, scraping up any browned bits from the bottom. Let it reduce by half, about 3-4 minutes.
5. Add Broth and Simmer
Add chicken broth and return to a simmer. Cook for 5 minutes until the sauce slightly thickens.
6. Finish with Butter
Reduce heat to low and stir in butter until melted and the sauce is glossy. Season with additional salt and pepper if needed.
7. Return Chicken to Pan
Place the chicken back into the skillet, spooning sauce over the top. Simmer gently for 2-3 minutes to reheat and coat the chicken.
8. Garnish and Serve
Sprinkle with fresh parsley and serve immediately over pasta, polenta, or with crusty bread.
Delicious Variations
Mushroom Lover's
Add an extra 4 oz of mixed wild mushrooms like shiitake and oyster for an earthy flavor.
Creamy Marsala
Stir in 1/4 cup heavy cream at the end for a richer, creamier sauce.
Chicken Thigh Version
Use boneless, skinless thighs; increase cooking time to 6-7 minutes per side.
How to Store Restaurant Recipes Dinners
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce.
Frequently Asked Questions
Q: What is the best Marsala wine to use for chicken Marsala?
The best Marsala wine to use is a dry Marsala (like Superiore or Vergine) for savory dishes. Sweet Marsala is reserved for desserts. If you can't find dry Marsala, a dry sherry is an excellent substitute.
Q: Can I make chicken Marsala ahead of time?
Yes, you can make chicken Marsala ahead of time. Prepare the dish fully, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to keep the sauce moist.
Q: What should I serve with chicken Marsala?
Chicken Marsala pairs well with buttered egg noodles, mashed potatoes, creamy polenta, or a side of sautéed spinach. Crusty bread is also perfect for soaking up the delicious sauce.
Q: How do I thicken the Marsala sauce?
If your sauce is too thin, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce. Cook for an additional minute until thickened.
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs are more forgiving and juicy. Adjust cooking time to 6-7 minutes per side or until the internal temperature reaches 175°F (80°C) for optimal tenderness.
I hope you enjoy this Restaurant Recipes Dinners Chicken Marsala as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media with #RestaurantRecipesDinners!
Restaurant Recipes Dinners
Restaurant Recipes Dinners: Savor juicy chicken in a rich mushroom Marsala sauce, ready in 45 minutes for a special weeknight meal.
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken breasts
- 1/2 cup (60g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 8 oz (225g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (240ml) dry Marsala wine
- 1 cup (240ml) chicken broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
📋 Instructions
- 1Prepare the Chicken — Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch (1.25 cm) thickness. Season both sides with salt and pepper. Dredge in flour, shaking off excess.
- 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer (work in batches if needed) and cook until golden brown and internal temperature reaches 165°F (74°C), about 4-5 minutes per side. Transfer to a plate.
- 3Sauté Mushrooms and Garlic — In the same skillet, add mushrooms and cook over medium-high heat (350°F/175°C) until they release their liquid and start to brown, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- 4Deglaze with Marsala — Pour in Marsala wine and bring to a boil, scraping up any browned bits from the bottom. Let it reduce by half, about 3-4 minutes.
- 5Add Broth and Simmer — Add chicken broth and return to a simmer. Cook for 5 minutes until the sauce slightly thickens.
- 6Finish with Butter — Reduce heat to low and stir in butter until melted and the sauce is glossy. Season with additional salt and pepper if needed.
- 7Return Chicken to Pan — Place the chicken back into the skillet, spooning sauce over the top. Simmer gently for 2-3 minutes to reheat and coat the chicken.
- 8Garnish and Serve — Sprinkle with fresh parsley and serve immediately over pasta, polenta, or with crusty bread.
