How to Make Restaurant-Quality Chicken Marsala at Home
Chicken Marsala is a classic Italian-American dish featuring golden, pan-seared chicken cutlets in a rich, flavorful Marsala wine sauce. It’s elegant enough for a dinner party but easy enough to make on a weeknight. Let’s walk through how to make this dish perfectly every time.
Ingredients:
Serves 4
- 2 boneless, skinless chicken breasts (halved lengthwise)
- ½ cup all-purpose flour (for dredging)
- Salt and black pepper (to taste)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz cremini or baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- ¾ cup Marsala wine (dry or sweet, depending on preference)
- ¾ cup chicken broth
- ¼ cup heavy cream (optional, for a richer sauce)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions:
1. Prep the Chicken
- Place the halved chicken breasts between two pieces of plastic wrap and gently pound them to about ¼-inch thickness. This ensures even cooking.
- In a shallow dish, mix the flour, salt, black pepper, garlic powder, and oregano. Dredge each chicken piece in the seasoned flour, shaking off excess.
2. Sear the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for about 4 minutes per side until golden brown. Remove and set aside.
3. Make the Marsala Sauce
- In the same pan, melt another tablespoon of butter. Add mushrooms and sauté until browned (about 5 minutes).
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol.
- Add the chicken broth and let the sauce reduce for about 5 minutes.
- (Optional) Stir in the heavy cream for a silkier, richer sauce.
4. Combine & Finish
- Return the chicken to the pan and let it simmer in the sauce for 5 minutes, flipping occasionally, until heated through.
- Stir in the remaining tablespoon of butter for a glossy finish.
5. Serve & Enjoy!
- Garnish with fresh parsley and serve hot.
- Pair it with mashed potatoes, pasta, or a side of roasted vegetables.
Pro Tips for the Best Chicken Marsala:
- Use dry Marsala wine for a more traditional, savory flavor. Sweet Marsala will give the sauce a slightly caramelized taste.
- Don’t skip pounding the chicken—it makes a huge difference in tenderness.
- If your sauce is too thin, simmer it a bit longer to thicken naturally, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Enjoy your homemade Chicken Marsala, and impress your guests with this classic dish!
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