The Ultimate Chicken Marsala is our favorite chicken marsala recipe ever! We love the creamy mushroom sauce made with real marsala wine!
Chicken recipes like this Ultimate Chicken Marsala are the best kinds of recipes to have in your back pocket.
They’re the kinds of recipes that seem like they took you a lot longer than they did, and the taste is out of this world. Whether it’s for a family dinner, a date night at home or a dinner party, this chicken marsala recipe is the one you need!
How To Make The Best Chicken Marsala
There are a few tips here in my opinion for making The Ultimate Chicken Marsala, well, ultimate.
First you need to check out the size of your chicken breast. If the chicken breasts that you’re using are really thick, slice them in half lengthwise so you end up with a thinner chicken breast.
The next crucial step is browning the mushrooms well. Making sure the mushrooms get browned nicely adds so much flavor to this chicken marsala recipe, you don’t want to skip it. 10 minutes or so is all you’ll need to get them good and browned.
Finally, you need to buy yourself real Marsala wine, not the cooking wine form the grocery store. All those experts out there will tell you to use dry Marsala, not sweet Marsala but honestly I use whatever I have.
Both work out just fine, as long as it’s real Marsala wine, like the kind from the liquor store.
Can You Make Chicken Marsala Ahead Of Time?
Absolutely. Sometimes I think it tastes even better! I like to make this chicken marsala recipe and let it cool down right in the skillet, then get it in the fridge.
That way I can put the skillet right back on the stove top when it’s time for dinner! If you’re marsala sauce gets too thick on you when you’re reheating you can add another splash of chicken broth or cream. (Or Both)
Looking For More Easy Chicken Recipes?
We know you guys are always looking for awesome chicken recipes like The Ultimate Chicken Marsala! Here are some of our favorite easy chicken recipes!
This delicious chicken marsala recipe is always on our dinner menu! The creamy marsala sauce made with real marsala wine can’t be beat!
2 pounds chicken breast, cut in half lengthwise if thick
Kosher salt and fresh black pepper to taste
1 teaspoon garlic powder
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
10 ounces button mushrooms, cleaned and sliced
1/2 cup diced onion
1 teaspoon chopped garlic
1 teaspoon finely chopped rosemary
1 tablespoon flour
1/2 cup marsala wine
1 1/2 cups chicken broth
1/4 cup heavy cream
Chopped parsley for garnish
Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.
Add the flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.
Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.
Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.
Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the flour and stir into the mushrooms for 1 minute.
Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it’s almost evaporated.
Pour in the chicken broth and cream then stir or whisk to combine.
Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.
Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.
• The sauce will thicken more as it cools
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