Amazing Chicken Marsala: 20 Min Magic

You know those nights? The ones where you crave something a little special, maybe something that feels like you’ve whisked yourself away to a cozy Italian restaurant, but… it’s Tuesday and you’ve got a full schedule? Yeah, I’ve been there plenty of times! That’s exactly why I fell in love with making Chicken Marsala right in my own kitchen. This dish is pure magic – tender chicken fillets swimming in a silky, savory sauce bursting with earthy mushrooms and that unmistakable sweet Marsala wine. It’s got that elegant, restaurant-quality vibe that makes any evening feel a little more luxurious, but trust me, it’s totally doable for us busy home cooks. It’s all about bringing that soulful, comforting food to the everyday table, just like my grandma taught me and what I’m all about here on Carla’s Cooking. I’ve spent countless hours in my kitchen, figuring out how to get those incredible flavors without the fuss, and this recipe is a testament to that – forgiving, delicious, and perfect for when you want an easy yet elegant dinner.

Why You’ll Love This Chicken Marsala Recipe

Seriously, this Chicken Marsala is a winner for so many reasons! It’s the perfect way to feel like you’re dining out without leaving your dining room. Here’s why you’ll adore making it:

• So Easy to Make: Even on a busy weeknight, you can whip up this elegant dish. It comes together super fast!
• Big, Bold Flavor: That silky Marsala wine sauce with earthy mushrooms? Oh my goodness, it’s pure deliciousness.
• Restaurant-Quality at Home: Get ready for that special, sophisticated feeling without the fancy price tag. This is a true Italian-American gem!
• Super Forgiving Recipe: I designed this with real life in mind. It’s easy to follow, even if you get a little sidetracked – I promise it’ll still turn out amazing!

Gather Your Ingredients for Perfect Chicken Marsala

Alright, grabbing everything you need is half the battle! Here’s what we’ll need to make this gorgeous Chicken Marsala sing. Don’t worry, these are all pretty standard goodies you might even have on hand. Just make sure your chicken breasts are pounded to about half an inch thick – that’s key for even cooking!

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Marsala wine (your choice of sweet or dry works, but dry is classic!)
• 1/2 cup chicken broth
• 1 tablespoon fresh parsley, chopped

SAVE IT

Mastering the Art of Chicken Marsala: Step-by-Step Instructions

Okay, let’s get this gorgeous Chicken Marsala on the table! It seems fancy, but honestly, it’s more about a few simple steps done right. Trust me, you’ll feel like a total pro. This is where the magic really happens, and it’s all doable within a quick cooking time. This recipe totally fits into my philosophy of making delicious, weeknight-friendly meals, perfect for anyone looking for a fantastic weeknight dinner!

Here’s how we make this happen:

Preparing the Chicken for Searing

First things first, we get our chicken cutlets ready. Pat them nice and dry (this helps the flour stick!). Then, in a shallow dish, we’ll mix up that flour with a little salt and pepper. Give each piece of chicken a good dredge, then tap off any extra flour. This little step is super important because it gives us that gorgeous, golden crust when we sear it later. It’s like giving our chicken a tasty little coat of armor!

Achieving a Perfect Sear on Your Chicken Marsala

Now for the sizzle! Get a big skillet nice and hot over medium-high heat with a swirl of olive oil. Carefully lay your floured chicken cutlets into the pan. Don’t overcrowd it – cook them in batches if you need to! Let them cook for about 3-4 minutes on each side until they are beautifully golden brown and cooked through. You want that perfect sear! Once they’re ready, just lift them out of the skillet and set them aside for a moment. We’ll be back for them soon.

SAVE IT

Sautéing Mushrooms and Aromatics for the Sauce

In that same skillet (don’t you dare clean it!), add your butter. Let it melt and get bubbly, then toss in those sliced mushrooms. We want to cook these until they’re lovely and browned; this is where a lot of that deep, earthy flavor comes from! Give them a stir every so often. Once they look good, toss in your minced garlic and cook for just about a minute until you can smell that amazing aroma. Watch it closely so it doesn’t burn!

Building the Silky Marsala Wine Sauce

This is where the sauce really comes alive. Pour in that lovely Marsala wine and the chicken broth. Use your spoon to scrape up all those little browned bits stuck to the bottom of the pan – that’s pure flavor gold! Let it all bubble and simmer. We want to reduce this liquid by about half, which should take around 5-8 minutes. It’ll thicken up all on its own into a beautiful, glossy sauce. It’s like watching liquid velvet form right before your eyes!

SAVE IT

Finishing Touches for Your Chicken Marsala

Now, gently place your perfectly seared chicken cutlets back into the skillet, nestled into that incredible Marsala sauce. Spoon some of that delicious sauce right over the top. Let it all simmer together for just a minute or two to warm the chicken through and let all those flavors get happy together. Before you serve, sprinkle a generous amount of fresh, chopped parsley over everything. It adds a bright pop of color and a lovely fresh taste.

SAVE IT

Tips for the Best Chicken Marsala

You know, making a truly fantastic Chicken Marsala is all about a few little tricks I’ve picked up over the years. It’s not complicated, but paying attention to a couple of details makes all the difference. It’s those little things that take a good dish to a “wow, where did you get this?!” level. So, let’s make sure yours is absolutely perfect!

Choosing the Right Marsala Wine

Okay, let’s talk about the star of the show: the Marsala wine! You’ll see “sweet” and “dry” Marsala out there. For our classic Chicken Marsala, I always reach for the **dry** stuff. It gives you that beautiful, rich savory flavor without being too sweet. If you absolutely can’t find dry Marsala, sweet will work in a pinch, but it does change the profile a little, making it a bit more dessert-like. And if you’re totally out of Marsala? A dry sherry is a decent substitute, but honestly, nothing quite beats that true Marsala taste!

Perfectly Sautéed Mushrooms: The Key to Flavor

Mushrooms are practically a main event in this dish, right? To get that deep, earthy flavor we all love, you gotta let them do their thing in the pan. Don’t crowd them! Seriously, if your skillet is too full, the mushrooms will steam instead of browning, and you’ll miss out on all that lovely color and concentrated taste. If you’re using a lot of mushrooms, cook them in two batches. Give them space, let them get nice and golden brown, and that’s where the real mushroom magic happens!

Serving Suggestions for Your Italian-American Dish

Now that you’ve got this irresistible Chicken Marsala, what do you serve it with? This dish is practically the definition of a classic Italian-American comfort meal! It’s absolutely divine spooned over a big pile of creamy mashed potatoes. Or, if you’re feeling pasta-ish, just imagine it with a side of spaghetti – maybe even my famous spaghetti and meatballs if you want a real Italian-American feast! Any way you go, don’t forget a side of steamed green beans or asparagus for a nice pop of color and fresh flavor!

Frequently Asked Questions about Chicken Marsala

Got chicken Marsala on your mind? I get it! It’s one of those dishes that just makes you feel good. Here are a few things people often ask me about making this delicious Italian-American dish.

Can I Make Chicken Marsala Ahead of Time?

You can totally make the sauce ahead of time, which is a great shortcut! Just cool it completely and store it in the fridge. Then, pan-fry your chicken fresh when you’re ready to eat and finish it in the sauce. It won’t be quite as crispy if you reheat the whole dish, but it’s still lovely for a quick meal.

What Can I Substitute for Marsala Wine?

If you can’t find Marsala wine, a dry sherry is your best bet! It gives a similar nutty, slightly complex flavor. It won’t be exactly the same as Marsala, but it’s a really good stand-in. Just be aware it might lend a slightly different nuance to our savory mushroom and wine sauce.

How Do I Store Leftover Chicken Marsala?

Leftovers are the best! Once cooled, pop any leftover chicken Marsala into an airtight container and into the fridge. It’ll keep nicely for about 2-3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, or even in the microwave, until it’s warmed through.

Nutritional Information for Chicken Marsala

Just a heads-up, the nutritional info can totally change depending on exactly what you use! These numbers are my best guess for one serving of this delicious Chicken Marsala. It’s estimated to have around 450 calories, 20g of fat (with about 7g saturated), 35g protein, 15g carbs, and 5g of sugar. Enjoy!

Share Your Chicken Marsala Creations!

I just LOVE hearing from you guys! Did you whip up this Chicken Marsala? I hope it was amazing! Tell me all about it in the comments below – did you try any fun variations? A star rating would totally make my day, too! And if you snapped a pic, please tag me on social media, I’d be thrilled to see your beautiful creation. You can always reach out here with any questions!

Chicken Marsala

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A classic Italian-American dish featuring pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce. This recipe offers restaurant-quality flavor that is achievable for a weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 2 servings 1x
• Category: Dinner
• Method: Pan-Frying
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon fresh parsley, chopped

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Instructions

1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add butter to the same skillet. Add mushrooms and cook, stirring occasionally, until browned, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
4. Pour in Marsala wine and chicken broth. Bring to a simmer and cook, scraping up any browned bits from the bottom of the skillet, until the sauce has reduced by about half, about 5-8 minutes.
5. Return chicken to the skillet and spoon sauce over it. Simmer for 1-2 minutes to heat through.
6. Garnish with fresh parsley before serving.

Notes

• For a deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.
• If Marsala wine is unavailable, a dry sherry can be substituted, though the flavor will be different.
• Serve with your favorite pasta, mashed potatoes, or a side of steamed vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 120mg