Cheesecake Factory Chicken Marsala is a delicious Italian-inspired recipe that features chicken breast cooked in a flavorful marsala wine sauce with mushrooms and garlic.
This classic dish is easy to make with just a few simple ingredients, and it’s sure to be a hit at any dinner table. The combination of savory chicken, sweet marsala wine, and earthy mushrooms makes this a truly satisfying meal that will leave everyone satisfied.
In this article, we’ll provide you with an easy-to-follow recipe for Cheesecake Factory Chicken Marsala as well as answer some of the most commonly asked questions about this dish.
What Is Cheesecake Factory Chicken Marsala?
Cheesecake Factory Chicken Marsala is a popular Italian-American dish consisting of chicken breast cooked in marsala wine sauce with mushrooms and garlic.
This classic recipe has its origins in the city of Marsala, Sicily which is where marsala wine was first produced. The flavorful combination of sweet marsala wine, savory chicken, and earthy mushrooms makes this dish a delicious, satisfying meal.
Where Did I First Try Cheesecake factory chicken marsala?
I first tried this Chicken Marsala at the Cheesecake Factory restaurant near my house. It was one of those nights when nothing else on the menu sounded appetizing, so I decided to take a chance and try this dish that I had heard so much about. I had no idea what to expect, but it turned out to be one of the best meals I’ve ever had.
The chicken was perfectly cooked and juicy, while the marsala sauce had a deep and rich flavor that complemented the chicken perfectly.
The mushrooms added an earthy component to the dish while the garlic added just enough of a kick to keep things interesting. All in all, it was an absolutely delicious meal.
Since then, I’ve cooked this dish dozens of times at home and it always turns out great. The recipe is fairly simple and can be made with just a few common ingredients.
So if you’re looking for an easy-to-make yet delicious dinner option, look no further than Cheesecake Factory Chicken Marsala.
This dish is sure to be a hit at any dinner table, whether you’re cooking for family or friends.
You can also checkout the following appetizer Recipe :
Ingredients
Chicken Breast: Chicken breast is the main protein in this dish. It should be cut into thin cutlets or pounded flat before being dredged and cooked.
Salt: Salt is used to enhance the flavor of the chicken.
All-Purpose Flour: All-purpose flour is used for dredging the chicken before cooking. This helps create a crispy outer layer when it is sautéed.
Black Pepper: Black pepper adds a little spicy kick to the dish and helps to balance out the flavors.
Olive Oil: Olive oil is used for cooking the chicken in a pan or skillet. This type of oil has a high smoke point, so it can be heated at high temperatures without burning.
Unsalted Butter: Unsalted butter is used for cooking the mushrooms and garlic cloves in the sauce. This type of butter has a mild flavor that won’t overpower the other ingredients.
Brown Button Mushrooms: Button mushrooms are an essential part of this dish and should be halved or sliced if they are very large.
Onion Powder: Onion powder adds a subtle onion flavor to the dish and helps to balance out the flavors.
Garlic Cloves: Garlic cloves should be minced before being added to the sauce. This helps to release their flavor and aroma into the dish.
Dry Marsala Wine: A dry Marsala wine is used for the sauce. This type of wine has a sweet, nutty flavor that pairs well with the mushrooms and garlic.
Chicken Stock: Reduced-sodium chicken stock is used to thin out the sauce and gives it more depth of flavor.
Heavy Whipping Cream: Heavy whipping cream is used for thickening the sauce and giving it a rich, creamy texture.
For Garnish:
Parsley: Finely chopped parsley adds color and freshness to the dish and helps to balance out the flavors.
Directions
Step 1
Start off by slicing 8 ounces of brown mushrooms into thick slices and keeping them aside. Mince two large garlic cloves and finely chop 2 tablespoons of fresh parsley, reserving some to garnish later. Cut each chicken breast in half lengthwise so you have 4 equal cutlets.
Step 2
Next, place the chicken between plastic wrap and gently pound or hammer until the cutlets are about 1/3″ thick. Now season each side of the chicken with a mixture of 1/2 teaspoon salt and 1/4 teaspoon pepper, then lightly dredge them in some flour.
Step 3
Now it’s time to heat up a large, heavy-bottomed pan over medium heat and add butter and olive oil.
Once the butter and olive oil are hot, add the chicken to the pan and cook until both sides turn golden brown and it’s cooked through (approximately 3-4 minutes per side).
If needed, add more oil to the pan along with the mushrooms and sauté until all of the excess liquid has evaporated and they’ve turned golden brown.
Step 4
Then add the onion powder and garlic cloves, stirring for an additional 30 seconds until fragrant. Pour in the Marsala wine, continuing to stir while cooking until most of the liquids have reduced (about 4-5 minutes).
Step 5
Next, slowly stream in the chicken stock and heavy cream, reducing the heat to a simmer so it can thicken (an additional 4-5 minutes). Taste the sauce and season with more salt if needed.
Step 6
Return the cooked chicken to the pan, then sprinkle on some freshly chopped parsley. Spoon the delicious creamy Marsala sauce overtop and cook until everything is heated through and the sauce has thickened to your liking!
Cooking Tips
• Make sure the chicken cutlets are pounded thin so that they cook evenly.
• Always use reduced-sodium chicken stock to avoid a dish that is overly salty.
• If you don’t have marsala wine, you can substitute with white wine or sherry.
• For an even richer sauce, use full-fat whipping cream instead of heavy whipping cream.
• If you find the sauce too thick, add a splash of chicken stock or water to thin it out.
What Ingredients Can I Replace or Substitute While Making It?
• If you don’t have all-purpose flour, you can substitute with almond flour or gluten-free flour.
• To keep the dish lighter, use olive oil spray instead of olive oil for cooking the chicken.
• You can also use ghee (clarified butter) instead of unsalted butter for cooking the mushrooms and garlic.
• If you don’t have marsala wine, you can substitute with white wine or sherry.
• If you don’t have heavy whipping cream, use half-and-half instead.
• To keep it dairy-free, use coconut milk instead of cream.
• To make it vegan, use vegetable stock instead of chicken stock.
• If you don’t have parsley, use fresh thyme or oregano as an alternative.
Cheesecake Factory Chicken Marsala Recipe
Equipment
- wooden spoon
- Tung
- knife
- Measuring Cup
- Measuring spoons
- Serving plate
- large skillet
Ingredients
- 1 1/4 lbs chicken breast
- 1/2 tsp of SaltSalt or to taste
- 1/4 cup of all-purpose flour for dredging
- 1/4 tsp of black pepper or to taste
- 2 tbsp of olive oil
- 1 tbsp of unsalted butter
- 8 oz brown button mushrooms halved or sliced if very large
- 1/2 tsp of onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine
- 3/4 cup chicken stock reduced-sodium
- 1/2 cup heavy whipping cream
For Garnish:
- 2 tbsp parsley finely chopped
Instructions
- Start off by slicing 8 ounces of brown mushrooms into thick slices and keeping them aside. Mince two large garlic cloves and finely chop 2 tablespoons of fresh parsley, reserving some to garnish later. Cut each chicken breast in half lengthwise so you have 4 equal cutlets.
- Next, place the chicken between plastic wrap and gently pound or hammer until the cutlets are about 1/3″ thick. Now season each side of the chicken with a mixture of 1/2 teaspoon salt and 1/4 teaspoon pepper, then lightly dredge them in some flour.
- Now it’s time to heat up a large, heavy-bottomed pan over medium heat and add butter and olive oil. Once the butter and olive oil are hot, add the chicken to the pan and cook until both sides turn golden brown and it’s cooked through (approximately 3-4 minutes per side). If needed, add more oil to the pan along with the mushrooms and sauté until all of the excess liquid has evaporated and they’ve turned golden brown.
- Then add the onion powder and garlic cloves, stirring for an additional 30 seconds until fragrant. Pour in the Marsala wine, continuing to stir while cooking until most of the liquids have reduced (about 4-5 minutes).
- Next, slowly stream in the chicken stock and heavy cream, reducing the heat to a simmer so it can thicken (an additional 4-5 minutes). Taste the sauce and season with more salt if needed.
- Return the cooked chicken to the pan, then sprinkle on some freshly chopped parsley. Spoon the delicious creamy Marsala sauce overtop and cook until everything is heated through and the sauce has thickened to your liking!
Notes
Nutrition Information
This dish is high in protein, low in fat and carbs, and provides a good source of dietary fiber. One serving contains approximately:
• Calories : 300 kcal
• Protein : 25g
• Fat : 8g
• Carbs : 20g
• Fiber : 4g
How to Store Leftover Cheesecake factory chicken marsala?
You can store leftover cheesecake factory chicken marsala in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat until warmed through. It can also be frozen for up to 3 months. To defrost, transfer the leftovers to the refrigerator overnight then follow the instructions above.
FAQs
Can pregnant women eat this?
Yes, this dish is safe for pregnant women to eat. The list of ingredients has nothing that is not safe for pregnant women. Also, it has lots of nutrients that are good for them.
Does it contain dairy?
Yes, this dish contains heavy whipping cream, which is a form of dairy. To make the dish dairy-free, use coconut milk instead of cream.
Is this meal suitable for people with diabetes?
Yes, this dish is suitable for people with diabetes as it is low in carbohydrates and sugar. However, always check with your doctor before making any dietary changes.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch of this dish. Just make sure to adjust the cooking time accordingly.
Can I prepare this dish ahead of time?
Yes, you can prepare the chicken up to 1-2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply warm it up according to the instructions above.
Wrapping Up
Cheesecake Factory chicken marsala is an easy weeknight dinner that the whole family will love. It’s a flavorful dish made with pan-seared chicken cutlets, mushrooms, garlic, and a creamy Marsala wine sauce all served over your favorite sides.
Best of all, it can be prepared ahead of time and stored in the refrigerator or freezer for an easy meal.
Cheesecake Factory is known for its classic comfort food, and this chicken marsala is no exception. With a few simple ingredients, you can have an elegant meal on the table in no time.
So why wait? Give it a try today. Please share this recipe with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.