This homemade Chicken Marsala has juicy chicken cutlets smothered in a delicious and creamy mushroom sauce. The first time I had Chicken Marsala was at Olive Garden and I had to recreate it. The most important part is making sure you simmer the sauce long enough so that it develops a thicker consistency that coats each bite of chicken.
About This Recipe
Chicken Marsala is a classic Italian-American dish. The first time I had it was actually at Olive Garden. I remember having one bite and being completely hooked. There was something super delicious about the sauce that I couldn't stop eating it.
The sauce in chicken marsala is made with fortified marsala wine. You can buy marsala wine at pretty much any liquor store you go to. I always keep a bottle in my pantry. It's really good for deglazing, pan sauces, and rice dishes.
Marsala pairs really well with mushrooms, so I typically use it for mushroom dishes like chicken marsala, mushroom risotto, and mushroom stir-fry. But really, it can be used anywhere a recipe requires some stock or wine.
Even if chicken marsala is the only dish you make, I still think it's worth it to get a bottle! Marsala chicken is so addictive, I can guarantee it will become a regular on your meal rotation. Plus, you can store it in your fridge for many years or your pantry for several months. Some people say wine goes bad after a few months, but I've had my current bottle in my pantry for well over a year, and it still tastes the same to me.
Key Ingredients
Chicken breasts: I recommend cutting the chicken breasts in half lengthwise as this will make them cook faster and retain more juices.
Flour: For coating the chicken. The flour will provide a protective barrier around the chicken during pan-frying. Once the chicken is added back to the sauce, the flour will actually thicken the sauce.
Olive oil: I used extra virgin olive oil. You'll need some for pan-frying the chicken, and sauteeing the onions, garlic, and mushrooms.
Mushrooms: I used cremini mushrooms today but any type of mushroom will work. Button and cremini are standard.
Marsala wine: As I mentioned earlier, this is a fortified wine. It's extremely important for the flavor of the sauce so I would not omit it.
Heavy cream & butter: These are added at the end to give the sauce richness and creaminess.
Instructions
STEP 1: Combine the flour, salt, and black pepper in a shallow dish. Add the chicken cutlets and dredge each piece completely.
STEP 2: Heat 1 tablespoon of oil in a large skillet. Add the chicken and cook for 3-4 minutes until the bottom is golden brown.
STEP 3: Flip and cook the other side until golden brown as well. It's okay if the chicken is not fully cooked at this stage. We will finish cooking it in the sauce.
STEP 4: Add the remaining oil. Add the onions and cook for 3-4 minutes. Add the garlic and cook for 30 seconds.
STEP 5: Add the mushrooms and cook for 4-5 minutes until they have reduced in size and have lost most of their moisture.
STEP 6: Add the marsala wine and bring to a boil. Let it bubble for 3-5 minutes until it has reduced in volume by about half.
STEP 7: Stir in the heavy cream and butter. Add back the chicken and continue cooking for 3-4 minutes until the chicken is fully cooked and the sauce has thickened slightly. Enjoy!
Chicken Marsala
Ingredients
- 2 large chicken breasts
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 ounces button mushrooms (or cremini; thinly sliced)
- ¾ cup marsala wine (see note)
- ½ cup heavy cream
- 2 tablespoons butter
Instructions
- Cut the chicken in half lengthwise to make 4 thinner cutlets. In a shallow dish or plate, combine the flour, salt, and black pepper. Add the chicken and dredge each piece completely.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it's hot, add the chicken and cook for 3-4 minutes on each side until golden brown. It's OKAY if the chicken is not fully cooked at this stage. We will finish cooking them in the sauce. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of oil to the skillet. Add the onions and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds. Add the mushrooms, and cook for 4-5 minutes until most of their moisture has been released.
- Add the marsala wine and bring to a boil. Let the mixture bubble for 3-5 minutes until it has reduced in volume by half.
- Stir in the heavy cream and butter. Add back the chicken and cook for another 3-4 minutes until the chicken is cooked through and the sauce has thickened slightly. Enjoy!
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