Best 7 Succulent Chicken Marsala Recipes

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Succulent chicken marsala is a classic Italian dish that combines rich flavors and tender textures. This dish is often made with boneless, skinless chicken breasts that are seared until golden brown and then simmered in a flavorful marsala wine sauce. The marsala sauce is typically made with a combination of mushrooms, shallots, garlic, and fresh herbs, creating a savory and aromatic dish. Served over a bed of pasta or mashed potatoes, succulent chicken marsala is sure to impress any dinner guest.

Here are our top 7 tried and tested recipes!

CHICKEN MARSALA



Chicken Marsala image

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4

Number Of Ingredients 14

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

Steps:

  • Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  • Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
  • Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

SWEET CHICKEN MARSALA



Sweet Chicken Marsala image

This is a delightful dish combining the unique flavors of Italian Marsala wine with the white meat of the chicken breast. The dish has been sweetened to appeal to a broader range of those who appreciate the fun of cooking with fine wines.

Provided by WyOldtimer

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 16

2 tablespoons butter
1 cup sliced fresh mushrooms
1 slice onion, minced
1 tablespoon chopped garlic
2 cups Marsala wine
1 ½ cups chicken stock
5 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon molasses
1 tablespoon corn syrup
3 tablespoons cornstarch
1 tablespoon cold water
2 tablespoons olive oil
1 tablespoon butter
4 skinless, boneless chicken breast halves - pounded flat
2 tablespoons chopped green onion, or to taste

Steps:

  • Melt 2 tablespoons butter in a large pot over medium heat. Stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
  • Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
  • Whisk cornstarch into cold water in a small bowl. Stream the cornstarch slurry into the Marsala sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
  • Heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Arrange each chicken breast into the center of a plate. Drizzle Marsala sauce over each chicken breast; garnish with green onion to serve.

Nutrition Facts : Calories 611.6 calories, Carbohydrate 49.6 g, Cholesterol 95.1 mg, Fat 19.4 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 7.5 g, Sodium 404.4 mg, Sugar 31 g

CHICKEN MARSALA



Chicken Marsala image

Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

3/4 cup instant flour, such as Wondra
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded 3/8-inch thick, scored
5 tablespoons extra-virgin olive oil, divided
10 ounces cremini mushrooms, sliced
1 cup dry Marsala wine
1 clove garlic, minced
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley leaves, plus more for serving

Steps:

  • Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
  • Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  • Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

EASY JUICY CHICKEN MARSALA RECIPE BY TASTY



Easy Juicy Chicken Marsala Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, all-purpose flour, salt, pepper, onion powder, garlic powder, olive oil, butter, garlic, shallot, cremini mushroom, dry Marsala wine, chicken stock, lemon juice, fresh parsley, Cooked pasta, potatoes, or rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts, trimmed
1 cup all-purpose flour
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
½ cup shallot, minced
1 lb cremini mushroom, trimmed and thinly sliced
2 cups dry Marsala wine
2 cups chicken stock
1 tablespoon lemon juice
fresh parsley, for serving
1 lb Cooked pasta, potatoes, or rice, for serving

Steps:

  • Cut each chicken breast in half crosswise, then cut the larger, thicker half again horizontally, creating 3 equally thick cutlets. Place the flour, salt, pepper, onion powder, and garlic powder in a wide, shallow dish and stir to combine. Dredge the chicken pieces in the flour mixture, shaking gently to remove any excess flour, and set aside.
  • Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, another 3 minutes. Remove the chicken from the pan and set aside.
  • To the same, now empt pan with leftover oil and butter, add the garlic, shallots, and cremini mushrooms, stirring occasionally and scraping the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
  • Deglaze the pan with the Marsala wine and scrape all the caramelized bits from the bottom of the pan. Add the chicken stock and lemon juice, and allow mixture to come to a boil. Reduce to a simmer, and cook until the liquid has reduced by half.
  • Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy. Add the cooked chicken to the sauce, and simmer for 5 more minutes, flipping halfway through.
  • Sprinkle with parsley and serve with pasta, potatoes, or rice.
  • Enjoy!

Nutrition Facts : Calories 982 calories, Carbohydrate 109 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, Sugar 8 grams

SUCCULENT CHICKEN MARSALA



Succulent Chicken Marsala image

This is a blend of aspects I liked from multiple recipes I tried. It's absolutely delish and melts in your mouth.

Provided by keort

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1/2 cup flour (for dredging)
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
4 ounces prosciutto or 4 ounces pancetta
1 medium yellow sweet onion, sliced lengthwise
1 garlic clove, minced
8 ounces fresh baby bella mushrooms, sliced
1/2 cup sweet marsala wine or 1/2 cup cream sherry
2 tablespoons heavy cream
1/2 cup chicken stock
2 tablespoons butter

Steps:

  • Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick.
  • Put flour, salt & pepper in shallow dish; mix.
  • Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate.
  • Lower heat and add prosciutto/pancetta to drippings left in pan, sauté for 1 minute.
  • Add onion and garlic, sauté 2 minutes.
  • Add mushrooms and sauté until nicely browned, about 5 minutes. Add pepper to taste.
  • Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce.
  • Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken.
  • Serve over your choice of mashed potatoes or pasta.

Nutrition Facts : Calories 449.3, Fat 25.9, SaturatedFat 8.1, Cholesterol 102, Sodium 823.2, Carbohydrate 19.4, Fiber 1.8, Sugar 3.4, Protein 29.3

Tips:

  • Use high-quality ingredients for the best flavor. Look for free-range, organic chicken and flavorful mushrooms.
  • Marinate the chicken for at least 30 minutes, or up to overnight, to infuse it with flavor.
  • Brown the chicken in a hot skillet until golden brown. This will help to seal in the juices and flavor.
  • Use a good quality Marsala wine. A dry Marsala is best, but you can also use a semi-dry or sweet Marsala if you prefer a sweeter sauce.
  • Simmer the sauce until it has thickened and reduced by about half. This will help to concentrate the flavors.
  • Serve the Chicken Marsala with your favorite side dishes. Mashed potatoes, roasted vegetables, or rice are all great options.

Conclusion:

Chicken Marsala is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying meal that your family and friends will love. So next time you're looking for a new recipe to try, give Chicken Marsala a try. You won't be disappointed!

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