Looking for the best Chicken Marsala recipes? You've hit the jackpot! Whether you want a classic version bursting with flavor or a speedy one-pan recipe for those busy nights, there's something here for everyone. Try creamy variations for a rich treat, or add crispy prosciutto for a savory twist. You can even whip up an Instant Pot version if you're feeling adventurous! Each recipe raises chicken to new heights, with flavors that could make anyone's mouth water. So, grab your apron, and let's investigate these scrumptious options that are sure to make dinner a hit!
Main Points
- Classic Chicken Marsala features tender chicken breasts in a rich sauce made with Marsala wine and mushrooms, perfect for traditionalists.
- Easy Chicken Marsala simplifies preparation and focuses on tenderized chicken, making it ideal for quick weeknight dinners.
- Creamy Chicken Marsala enhances the dish with a rich, velvety sauce, perfect for pairing with garlic mashed potatoes or pasta.
- One-Pan Chicken Marsala streamlines cooking and cleanup, allowing for a delicious meal with minimal effort.
- Lemon Garlic Chicken Marsala adds a tangy twist with fresh lemon juice and garlic, providing a refreshing variation on the classic recipe.
Classic Chicken Marsala
Classic Chicken Marsala is a beloved Italian-American dish that beautifully combines the flavors of pan-fried chicken, rich Marsala wine, and earthy mushrooms. This recipe is perfect for those looking to impress guests or simply enjoy a comforting meal at home. The preparation is straightforward, making it an ideal choice for a weeknight dinner, while the depth of flavor guarantees it feels special enough for entertaining.
To achieve the signature flavor profile of Chicken Marsala, it's essential to use high-quality dry or semi-dry Marsala wine. The wine not only improves the dish's taste but also acts as a wonderful deglazing agent, lifting the fond from the pan and enriching the sauce. Pair the finished dish with pasta, rice, or potatoes to soak up the delicious sauce, creating a well-rounded meal that will leave everyone satisfied.
Ingredients:
- 4 boneless skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 shallots, finely chopped
- ¾ cup dry or semi-dry Marsala wine
- ½ cup heavy cream (optional)
- Fresh parsley, chopped, for garnish
Cooking Instructions:
Season the pounded chicken breasts with salt and pepper and dredge them lightly in flour, shaking off the excess. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil and sauté the mushrooms and shallots until softened. Deglaze the pan with the Marsala wine, scraping up any brown bits, and let it simmer for a few minutes until reduced. If using, stir in the heavy cream, return the chicken to the pan, and coat it with the sauce. Cook for an additional 2-3 minutes until heated through.
Extra Tips:
For the best results, verify the chicken breasts are evenly pounded to facilitate even cooking. If you prefer a thicker sauce, you can increase the amount of flour used to dredge the chicken or let the sauce reduce a bit longer. Experiment with adding fresh herbs such as thyme or rosemary for an extra layer of flavor.
Easy Chicken Marsala
Easy Chicken Marsala is a delightful dish that brings the flavors of Italian cuisine right to your dinner table. With its tender chicken breasts, savory mushroom sauce, and a hint of sweetness from the Marsala wine, this dish isn't only simple to prepare but also incredibly satisfying. Perfect for a weeknight dinner or an elegant gathering, Easy Chicken Marsala can be on the table in just about 45 minutes, making it a go-to recipe for busy cooks.
To create this dish, you'll want to start by preparing your chicken. Pounding the chicken breasts to an even thickness guarantees they cook uniformly and remain juicy. Dredging them in flour gives the chicken a lovely crispy texture that complements the rich, flavorful sauce. Once you have your chicken ready, the sauce comes together quickly, allowing you to enjoy a gourmet meal without spending hours in the kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 3/4 cup Marsala wine
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
To cook the Easy Chicken Marsala, start by seasoning the flour with salt and pepper, then dredge each chicken breast in the flour, shaking off the excess. Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the mushrooms, shallot, and garlic, cooking until the mushrooms are browned. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it simmer for a few minutes. If using, stir in the heavy cream and return the chicken to the skillet, allowing it to warm through in the sauce.
When preparing Easy Chicken Marsala, keep in mind that the quality of your Marsala wine can greatly affect the flavor of the dish. Opt for a good-quality wine that you'd enjoy drinking. Additionally, you can customize the dish by adding herbs like thyme or rosemary for an extra layer of flavor.
If you're looking for a lighter version, simply omit the heavy cream and serve the dish with a side of sautéed vegetables or a fresh salad. Enjoy your delicious creation!
Creamy Chicken Marsala
Creamy Chicken Marsala is a delightful twist on the classic Italian dish, perfect for those who crave rich flavors and a comforting meal. The combination of tender chicken breasts, earthy mushrooms, and the sweet-nutty notes of Marsala wine creates a mouthwatering sauce that envelops each bite in creamy goodness. This dish not only makes for an impressive dinner for guests but is also simple enough to whip up on a weeknight.
To achieve the perfect texture and flavor, it's crucial to prepare the chicken and mushrooms properly. Pounding the chicken breasts to an even thickness guarantees they cook evenly and remain tender. Sautéeing the mushrooms until all their liquid has evaporated maximizes their umami flavor, contributing to the overall richness of the dish. Serve this Creamy Chicken Marsala over garlic mashed potatoes or pasta to soak up the luscious sauce, and watch it become a new favorite in your recipe repertoire.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by pounding the chicken breasts to an even thickness, then season with salt and pepper. Dredge the chicken in flour, shaking off any excess. In a large skillet over medium heat, add the olive oil and cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the mushrooms and sauté until all liquid has evaporated, about 5-7 minutes. Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan, and let it reduce for 2-3 minutes. Stir in the heavy cream, bring to a simmer, and return the chicken to the skillet to coat in the sauce. Allow everything to cook together for an additional 2-3 minutes, then garnish with fresh parsley before serving.
Extra Tips:
When making Creamy Chicken Marsala, it's important to use dry Marsala wine for the best flavor balance. If you prefer a thicker sauce, you can let it simmer a bit longer after adding the cream.
Also, consider adding a pinch of garlic or herbs like thyme or rosemary to the mushrooms while sautéing for an extra layer of flavor. Finally, don't rush the cooking process; allowing the sauce to develop its flavors will raise the dish noticeably. Enjoy!
One-Pan Chicken Marsala
One-Pan Chicken Marsala is a delightful and easy-to-make dish that brings together the rich flavors of mushrooms and Marsala wine in a creamy sauce, all cooked in a single skillet. This streamlined approach not only improves the taste but also minimizes the cleanup, making it perfect for busy weeknights or special occasions.
The key to a successful Chicken Marsala lies in the preparation of the chicken and the sautéed ingredients that form the base of the sauce. Using boneless, skinless chicken breasts that are pounded thin guarantees that they cook evenly and remain tender. Fresh mushrooms like cremini or chestnut add depth and earthiness to the dish, while shallots and garlic provide aromatic flavors.
The addition of heavy cream at the end brings a luscious richness that ties everything together, making this dish a crowd-pleaser. Serve it over pasta, rice, or mashed potatoes for a complete meal that's sure to impress.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces fresh mushrooms, sliced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess. In a large skillet, heat the olive oil and butter over medium-high heat.
Add the chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the mushrooms, shallots, and garlic, sautéing until softened.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it simmer for a few minutes until slightly reduced. Stir in the heavy cream, return the chicken to the skillet, and coat it in the sauce, cooking for an additional minute until everything is heated through.
Extra Tips:
To improve the flavor of your One-Pan Chicken Marsala, consider marinating the chicken in a mixture of olive oil, garlic, and herbs for a couple of hours before cooking. This will infuse the chicken with additional moisture and taste.
Additionally, you can substitute the heavy cream with a lighter option like half-and-half if you prefer a less rich sauce, but keep in mind that this may alter the creaminess of the finished dish. Finally, don't be afraid to experiment with different types of mushrooms or add a splash of chicken broth for an extra layer of flavor.
Chicken Marsala With Mushrooms
Chicken Marsala with mushrooms is a classic Italian-American dish that showcases the rich flavors of sautéed chicken breasts paired with earthy mushrooms and a luscious Marsala wine sauce. The combination of tender chicken, savory mushrooms, and the sweet notes of Marsala wine creates a comforting meal that's perfect for any occasion, whether it's an elegant dinner party or a cozy family gathering.
Serving this dish over pasta, rice, or mashed potatoes allows the delicious sauce to soak into the sides, making each bite a delightful experience.
To prepare Chicken Marsala with mushrooms, it's essential to use fresh ingredients and to take your time with the cooking process. Sautéing the mushrooms properly until they're golden brown is key to developing their flavor. The Marsala wine not only adds depth but also improves the umami profile of the dish, creating a balanced and satisfying sauce.
As you cook, the aromas will fill your kitchen, inviting everyone to the table to enjoy this delectable meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by seasoning the chicken breasts with salt and pepper and dredging them in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced mushrooms and sauté until they're browned and have released their moisture. Deglaze the pan with the Marsala wine, scraping up any browned bits, then add the chicken broth and bring to a simmer.
Add the heavy cream and return the chicken to the pan, allowing everything to cook together for an additional 5 minutes.
Extra Tips:
When cooking the mushrooms, make sure not to overcrowd the pan, as this can cause them to steam instead of sauté, leading to a soggy texture. If necessary, cook them in batches.
Additionally, for a deeper flavor, consider using homemade chicken broth instead of store-bought. Finally, garnishing the dish with freshly chopped parsley not only adds a pop of color but also a hint of freshness that complements the rich flavors of the sauce.
Enjoy your Chicken Marsala with mushrooms!
Lemon Garlic Chicken Marsala
Lemon Garlic Chicken Marsala is a delightful twist on the classic Chicken Marsala, infusing the dish with bright, zesty flavors that enhance its richness. The combination of tangy lemon, aromatic garlic, and earthy Marsala wine creates a harmonious balance that's both invigorating and satisfying. This dish is perfect for those looking to impress at a dinner party or simply enjoy a flavorful meal at home.
To achieve the perfect Lemon Garlic Chicken Marsala, marinate the chicken in a mixture of lemon juice and garlic, guaranteeing the meat absorbs the vibrant flavors. Dredging the marinated chicken in flour before sautéing not only adds a crispy texture but also helps thicken the sauce. With fresh parsley as a garnish, this dish isn't only delicious but also visually appealing, making it a standout on any table.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (additional)
- Fresh parsley, chopped (for garnish)
To prepare the Lemon Garlic Chicken Marsala, begin by marinating the chicken breasts in a mixture of lemon juice, minced garlic, salt, and pepper for at least 30 minutes. After marinating, dredge the chicken in flour, shaking off the excess.
In a large skillet, heat the olive oil over medium-high heat and sauté the chicken until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside. In the same skillet, add the Marsala wine, scraping up any browned bits, and then stir in the chicken broth and additional lemon juice.
Return the chicken to the skillet, cover, and simmer for about 10 minutes, until the chicken is cooked through. Garnish with fresh parsley before serving.
When cooking Lemon Garlic Chicken Marsala, it's important to keep an eye on the heat to guarantee that the chicken cooks evenly without burning. For an extra layer of flavor, consider adding sliced mushrooms to the sauce, which complements the Marsala wine beautifully.
Additionally, if you prefer a thicker sauce, allow it to simmer uncovered for a few more minutes to reduce. Enjoy this dish with a side of pasta or a fresh green salad for a complete meal.
Chicken Marsala With Spinach
Chicken Marsala with Spinach is a delightful twist on the classic Italian-American dish, infusing fresh spinach into the rich and creamy mushroom sauce. This recipe balances the robust flavors of the Marsala wine and earthy mushrooms with the vibrant green of sautéed spinach, creating a visually appealing and nutritious meal. The addition of spinach not only improves the dish's flavor profile but also boosts its health benefits, making it a great option for those looking to indulge without compromising on nutrition.
To prepare this dish, you'll first need to sauté the mushrooms until they're golden brown and tender. Then, you can wilt the spinach in the same pan, allowing it to absorb the delicious flavors left behind. The resulting sauce combines the sweetness of the Marsala wine with the savory notes of mushrooms and the freshness of spinach, making this Chicken Marsala a truly satisfying dish that pairs beautifully with pasta or rice.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup flour, for dredging
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup heavy cream
- 4 cups fresh spinach
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess. In a large skillet, heat olive oil over medium-high heat and cook the chicken breasts for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same pan, add the mushrooms and sauté until they're browned and tender. Add the garlic and cook for an additional minute. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it simmer for a couple of minutes before adding the heavy cream. Stir in the spinach and let it wilt before returning the chicken to the pan to coat in the sauce. Serve warm, garnished with fresh parsley.
Extra Tips:
For an even deeper flavor, consider marinating the chicken in the Marsala wine for an hour before cooking. This not only infuses the chicken with more flavor but also helps tenderize the meat.
Additionally, using a mix of mushrooms, such as cremini and shiitake, can add complexity to the dish. If you prefer a lighter version, you can substitute half-and-half for the heavy cream or use a non-dairy alternative. Enjoy this dish with a side of garlic bread to mop up the delicious sauce!
Chicken Marsala With Prosciutto
Chicken Marsala with prosciutto is a delectable twist on the classic Italian dish that infuses rich, savory flavors into every bite. The combination of tender chicken cutlets, aromatic mushrooms, and the sweet notes of Marsala wine creates a delightful sauce that's further improved by the addition of crispy prosciutto. This variation not only adds depth to the dish but also provides a satisfying texture that raises the entire meal experience.
To prepare this dish, you'll want to start with high-quality ingredients to guarantee the best flavor. The prosciutto should be thinly sliced and cooked until crispy, allowing its saltiness to complement the sweetness of the Marsala sauce. Serve this Chicken Marsala with sides like garlic mashed potatoes or creamy polenta to create a harmonious meal that showcases the rich flavors of the sauce and the savory notes of the prosciutto.
Ingredients:
- 4 boneless, skinless chicken cutlets
- 4 slices of prosciutto
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by seasoning the chicken cutlets with salt and pepper. In a large skillet over medium heat, add olive oil and butter. Once melted, add the prosciutto slices and cook until crispy, about 3-4 minutes. Remove the prosciutto and set it aside, leaving the drippings in the pan.
Add the chicken cutlets to the skillet and cook until golden brown on both sides, about 5 minutes each. Remove the chicken and set aside. In the same skillet, add the sliced mushrooms and sauté until tender. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to release any flavorful bits. Let it simmer for a few minutes, then stir in the heavy cream.
Return the chicken cutlets to the pan, along with the crispy prosciutto, and let everything cook together for an additional 5 minutes until the sauce thickens slightly.
Extra Tips:
When making Chicken Marsala with prosciutto, be mindful of the cooking times to guarantee the chicken remains tender and juicy. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.
For added depth of flavor, consider marinating the chicken in a bit of Marsala wine and olive oil for a few hours before cooking. If you prefer a thicker sauce, you can let it simmer longer or add a cornstarch slurry to achieve your desired consistency.
Baked Chicken Marsala
Baked Chicken Marsala is a delicious and healthier twist on the classic Italian-American dish. By baking the chicken instead of frying it, this recipe reduces oil usage and calories while still delivering the rich flavors that make Chicken Marsala so beloved. The chicken is marinated in a flavorful blend of Marsala wine, garlic, and herbs, which not only tenderizes the meat but also infuses it with a savory depth.
Layering sliced mushrooms and shallots on top of the chicken improves the dish with their natural sweetness as they caramelize during baking. This dish is perfect for a weeknight dinner or a special occasion, as it combines simplicity with elegant flavors. Served with pasta or rice, drizzled with the baked sauce, Baked Chicken Marsala will surely impress your family and guests alike.
It's a great way to enjoy a classic recipe with a healthier approach that doesn't compromise on taste.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces sliced mushrooms
- 2 shallots, thinly sliced
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a bowl, combine the Marsala wine, minced garlic, olive oil, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, preferably in the refrigerator.
Once marinated, place the chicken in a baking dish and layer the sliced mushrooms and shallots on top. Pour any remaining marinade over the chicken and vegetables, then cover the dish with foil. Bake for 25 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove the foil during the last 5 minutes of baking to allow the top to brown slightly.
Extra Tips:
For the best results, let the chicken marinate for several hours or overnight if time allows, as this will improve the flavors even more. If you can't find Marsala wine, a dry sherry can be a suitable substitute.
Feel free to adjust the amount of mushrooms and shallots based on personal preference. For a touch of freshness, sprinkle some chopped parsley over the dish just before serving, and enjoy with a side of steamed vegetables or a crisp salad to complete the meal.
Instant Pot Chicken Marsala
Instant Pot Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich sauce made from Marsala wine and earthy mushrooms. Cooking this dish in an Instant Pot not only speeds up the process but also guarantees that the chicken remains juicy and flavorful.
By using the pressure cooking function, you can achieve a restaurant-quality dish in about 30 minutes, making it an ideal choice for weeknight dinners or special occasions. This recipe is perfect for serving four people and can be paired with your choice of pasta, rice, or mashed potatoes for a full meal.
The Instant Pot's sauté function allows you to create a luxurious sauce with a velvety finish by adding heavy cream at the end. With easy cleanup and minimal cooking time, Instant Pot Chicken Marsala is sure to become a staple in your kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Start by seasoning the chicken breasts with salt and pepper. Set your Instant Pot to the sauté function and heat the olive oil.
Once hot, add the chicken breasts and brown them on both sides for about 3-4 minutes each. Remove the chicken and set aside. Add the sliced mushrooms and garlic to the pot, sautéing until the mushrooms are tender and browned.
Deglaze the pot with Marsala wine, scraping up any browned bits from the bottom, then return the chicken to the pot. Pour in the chicken broth, close the lid, and set the Instant Pot to manual high pressure for 10 minutes.
Once done, allow for a natural release for 5 minutes before performing a quick release of any remaining pressure. If desired, mix cornstarch with a little water to create a slurry and add it to the pot to thicken the sauce.
Finally, stir in the heavy cream and let it sauté for a couple more minutes until heated through.
Extra Tips
For best results, verify the chicken breasts are of uniform thickness to facilitate even cooking.
If you prefer a richer sauce, you can increase the amount of heavy cream added at the end. Experiment with different mushrooms, such as cremini or shiitake, to improve the flavor profile.
Additionally, feel free to add a splash of lemon juice or a sprinkle of Parmesan cheese for extra zest before serving. Enjoy your delicious Instant Pot Chicken Marsala!