By Lori Walker, MS, RD | Published on July 3, 2023 | Last Updated on December 9, 2023
If you are looking for a delicious and comforting meal, look no further than this chicken marsala. This Italian-inspired dish features a simple yet flavorful combination of flavorful ingredients. Moreover, it’s an easy way to make a delicious dinner for your family in only 30 minutes!
Here is a step-by-step guide along with the ingredients and cooking tips you need to make this dish.
What Is chicken marsala?
Chicken marsala is a classic Italian dish that features juicy and tender pan-seared chicken breast covered in a flavorful Marsala wine sauce. It’s an easy yet flavorful dish that can be served with pasta, mashed potatoes, or even over a bed of greens.
Where Did I First Try chicken marsala?
I first had the pleasure of trying chicken marsala when I visited my family in Italy. My family followed my grand mother recipe, and it was absolutely delicious.
The chicken was juicy and tender with a strong Marsala flavor that paired perfectly with the mushrooms and prosciutto. We served it over a bed of creamy mashed potatoes, which made for an incredibly comforting meal.
Then, when I returned to the United States, I had to make this dish again. After a few attempts, I was able to get it just as tasty as my family’s version in Italy. Needless to say, this chicken marsala has become one of our favorite dishes!
Whenever I make this dish now, I always make sure to double the recipe so there are leftovers. It reheats very well and it’s a great meal to have on hand for busy weeknights.
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Ingredients
- Chicken breasts: Star of this dish is the chicken breasts. It’s important to choose high-quality, fresh chicken breasts so that the dish turns out perfectly.
- All-purpose flour: The all-purpose flour will be used as a coating for the chicken and helps to give it to nice golden color when cooked.
- Sweet Marsala wine: Sweet Marsala wine is an essential ingredient that adds richness, flavor, and depth to the dish.
- Chicken stock: The chicken stock helps to create a flavorful sauce for the dish.
- Kosher salt and freshly ground black pepper: These ingredients add flavor and seasoning to the dish.
- Flat-leaf parsley: Freshly chopped flat-leaf parsley as a garnish gives color and freshness to the final product.
- Extra-virgin olive oil: Used to cook the chicken, this adds a nice nutty flavor and also helps to keep it from sticking to the pan.
- Prosciutto: Prosciutto is thinly sliced Italian ham that adds a salty, savory flavor to the dish.
- Crimini or porcini mushrooms: These mushrooms add an earthy, rich flavor to the dish.
- Unsalted butter: Used for cooking the chicken and mushrooms, this adds a nice layer of richness to the sauce.
Cooking Directions
Step 1
Place the chicken breasts side by side on a cutting board, then cover with plastic wrap and gently tap them with a flat meat mallet until they are 1/4-inch thick.
Sprinkle some flour onto a shallow plate and add a pinch of salt and pepper; blend together with a fork for even seasoning.
Step 2
Take a large skillet, and heat the oil until it is hot. Dip each chicken cutlet in the seasoned flour until fully coated then tap off any excess. Gently sauté the cutlets for 5 minutes per side, flipping once, until a golden hue is achieved.
If your pan is not big enough to fit all of the cutlets, cook them in batches.
Step 3
Move the chicken to a big plate, arranging it into one layer to keep it hot. Sizzle up the prosciutto in its own grease for one minute, then turn down the heat on the stove to medium.
Step 4
Brown the mushrooms in a pan, stirring frequently for 5 minutes until they have softened and released their liquid. Add salt and pepper to enhance the flavor. Add the Marsala into the skillet and cook it for a few moments to evaporate the alcohol.
Step 5
Pour in the chicken stock and let it simmer for a minute, allowing for the sauce to be slightly reduced. Return the chicken to the pan, incorporating the butter as you do so. Heat over low heat for 1 minute to ensure it’s completely warmed through.
Step 6
Top with freshly minced parsley and add a sprinkle of salt and pepper to finish off the dish before it’s served.
Cooking Tips
- When making the chicken marsala, it’s important to cook the chicken breasts and mushrooms separately. This will ensure that they don’t overcook and become dry.
- Make sure to season the chicken with kosher salt and freshly ground black pepper before cooking. This will help to enhance the flavor of the dish.
- Once the chicken is cooked, it’s important to let it rest before slicing it. This will help to keep all the juices inside and make for a juicier end product.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have Marsala wine, you can substitute it with sherry or white wine. If you can’t find Prosciutto, bacon strips are an acceptable substitute. You can also use other types of mushrooms such as button mushrooms in place of Crimini or porcini mushrooms.
Chicken Marsala Recipe
Equipment
- plastic wrap
- flat meat mallet
- shallow platter
- large skillet
- large platter
Ingredients
- 3/4 pound boneless skinless chicken breasts , providing tender and lean meat that serves as the centerpiece of this delicious dish.
- 2 oz of prosciutto thinly sliced, adding a salty and savory element that complements the chicken and brings depth to the overall flavor profile.
- Freshly ground black pepper to taste, adding a hint of spiciness and depth to the dish.
- 1/4 cup chicken stock reduced-sodium serving as a flavorful base that enhances the overall taste profile and brings moisture to the dish.
- Kosher salt to taste, allowing you to season the chicken breasts to perfection and enhance their natural flavors.
- 1/8 tablespoons of flat-leaf parsley chopped, adding a fresh and herbaceous touch that brightens up the dish and adds a pop of color.
- 4 oz of crimini or porcini mushrooms stemmed and halved, offering earthy and meaty flavors that pair well with the chicken and contribute to a satisfying and hearty dish.
- 1/4 cup of sweet Marsala wine providing a rich and sweet note that adds complexity and depth to the sauce.
- 1/8 tablespoons of extra-virgin olive oil bringing a smooth and fruity essence that enhances the flavors of the chicken and adds a touch of richness to the dish.
- all-purpose flour/Bread flour for dredging, creating a light and crispy coating on the chicken breasts that adds a pleasing texture to each bite.
- 1 tablespoon of unsalted butter creating a velvety and luscious sauce that coats the chicken and mushrooms, adding richness and depth of flavor.
Instructions
- Place the chicken breasts side by side on a cutting board, then cover with plastic wrap and gently tap them with a flat meat mallet until they are 1/4-inch thick. Sprinkle some flour onto a shallow plate and add a pinch of salt and pepper; blend together with a fork for even seasoning.
- Take a large skillet, and heat the oil until it is hot. Dip each chicken cutlet in the seasoned flour until fully coated then tap off any excess. Gently sauté the cutlets for 5 minutes per side, flipping once, until a golden hue is achieved. If your pan is not big enough to fit all of the cutlets, cook them in batches.
- Move the chicken to a big plate, arranging it into one layer to keep it hot. Sizzle up the prosciutto in its own grease for one minute, then turn down the heat on the stove to medium.
- Brown the mushrooms in a pan, stirring frequently for 5 minutes until they have softened and released their liquid. Add salt and pepper to enhance the flavor. Add the Marsala into the skillet and cook it for a few moments to evaporate the alcohol.
- Pour in the chicken stock and let it simmer for a minute, allowing for the sauce to be slightly reduced. Return the chicken to the pan, incorporating the butter as you do so. Heat over low heat for 1 minute to ensure it's completely warmed through.
- Top with freshly minced parsley and add a sprinkle of salt and pepper to finish off the dish before it's served.
Notes
- When making the chicken marsala, it’s important to cook the chicken breasts and mushrooms separately. This will ensure that they don’t overcook and become dry.
- Make sure to season the chicken with kosher salt and freshly ground black pepper before cooking. This will help to enhance the flavor of the dish.
- Once the chicken is cooked, it’s important to let it rest before slicing it. This will help to keep all the juices inside and make for a juicier end product.
Nutrition Information
A serving of chicken marsala contains
- 400 calories,
- 22 grams of fat,
- 7 grams of saturated fat,
- 31 grams of carbohydrates,
- 4 grams of dietary fiber, and
- 24 grams of protein.
How to Store Leftover chicken marsala?
If you have any leftover chicken marsala, it should be stored in an airtight container in the refrigerator. It will keep for up to 4 days when stored properly.
FAQs
Can pregnant women eat this?
Yes, pregnant women can safely eat chicken marsala, as long as all the ingredients are cooked thoroughly and handled hygienically.
What can I serve with this Dish?
Chicken marsala pairs perfectly with creamy mashed potatoes or a bed of greens. It can also be served over pasta, rice, or quinoa for a complete meal.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free and can easily be made with gluten-free ingredients. Besides, use gluten-free flour in place of all-purpose flour.
Wrapping Up
Thanks for reading this recipe on how to make Chicken marsala. Hope you find it helpful and can whip up this delicious dish for your family in no time. Enjoy the recipe for Chicken Marsala!
You won’t regret making it, as long as you take the time to follow these steps correctly. Please share the recipe with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
