Creamy Chicken Marsala: A Restaurant-Quality Recipe You Can Make at Home

Chicken Marsala is a classic Italian-American dish that’s known for its rich, savory sauce and tender chicken cutlets. This recipe takes the classic and elevates it with a creamy, decadent sauce that will make you feel like you’re dining in a fancy restaurant, all in the comfort of your own home. While it might seem intimidating, this creamy chicken marsala recipe is surprisingly easy to make and requires only a handful of ingredients. Get ready to impress your family and friends with this show-stopping dish!

## What is Chicken Marsala?

Before we dive into the recipe, let’s understand what makes Chicken Marsala so special. The dish originated in Sicily, Italy, and is characterized by its Marsala wine sauce. Marsala wine is a fortified wine from the Marsala region of Sicily. It comes in various styles, from dry (secco) to sweet (dolce), and contributes a distinctive nutty, caramelized flavor to the sauce. The chicken cutlets are typically dredged in flour and pan-fried before being simmered in the Marsala wine sauce.

Our creamy version adds a touch of heavy cream (or half-and-half) to the sauce, making it even more luxurious and flavorful.

## Ingredients You’ll Need:

Here’s a breakdown of the ingredients you’ll need to create this delectable creamy chicken marsala. Don’t be intimidated by the list; most are pantry staples!

* **Chicken Breasts:** 2 large boneless, skinless chicken breasts, about 6-8 ounces each. It’s best to use chicken breasts that are similar in size so they cook evenly. You can also use chicken cutlets if you prefer.
* **All-Purpose Flour:** 1/2 cup. This is used to dredge the chicken, creating a light coating that helps it brown and thickens the sauce.
* **Salt and Black Pepper:** To taste. Essential for seasoning the chicken and the sauce.
* **Olive Oil:** 2 tablespoons. Used for searing the chicken and sautéing the mushrooms and garlic.
* **Butter:** 2 tablespoons. Adds richness and flavor to the sauce. Use unsalted butter so you can control the saltiness of the dish.
* **Mushrooms:** 8 ounces. Cremini mushrooms (also known as baby bellas) are a great choice, but you can also use white button mushrooms. Slice them evenly so they cook at the same rate.
* **Garlic:** 2 cloves, minced. Adds a pungent aroma and flavor to the sauce. Use fresh garlic for the best taste.
* **Dry Marsala Wine:** 1/2 cup. The star of the show! Make sure to use a dry Marsala wine for the best flavor. Sweet Marsala will make the sauce too sweet.
* **Chicken Broth:** 1/2 cup. Adds depth of flavor to the sauce. Low-sodium chicken broth is recommended so you can control the salt level.
* **Heavy Cream (or Half-and-Half):** 1/4 cup. Creates the creamy texture of the sauce. Heavy cream will result in a richer sauce, while half-and-half will be lighter.
* **Fresh Parsley:** 2 tablespoons, chopped. For garnish. Adds a fresh, vibrant touch to the dish.

## Equipment You’ll Need:

* **Cutting Board:** For preparing the chicken and vegetables.
* **Sharp Knife:** For slicing and dicing.
* **Meat Mallet or Rolling Pin:** For pounding the chicken breasts.
* **Shallow Dishes or Plates:** For dredging the chicken in flour.
* **Large Skillet or Frying Pan:** At least 12 inches in diameter, preferably non-stick. This will be used for searing the chicken and making the sauce.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Spatula or Tongs:** For flipping the chicken and stirring the sauce.

## Step-by-Step Instructions:

Now, let’s get cooking! Follow these detailed instructions to create the perfect creamy chicken marsala.

**1. Prepare the Chicken:**

* Place each chicken breast between two sheets of plastic wrap on a cutting board.
* Using a meat mallet or rolling pin, pound the chicken breasts to about 1/4-inch thickness. This will ensure they cook quickly and evenly. Pounding also tenderizes the chicken.
* In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well.
* Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.

**2. Sear the Chicken:**

* Heat the olive oil in a large skillet or frying pan over medium-high heat. The oil should be shimmering, but not smoking.
* Carefully place the floured chicken breasts in the hot skillet, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
* Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

**3. Make the Marsala Sauce:**

* In the same skillet, melt the butter over medium heat.
* Add the sliced mushrooms and sauté for 5-7 minutes, or until they are softened and browned. Stir occasionally.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.
* Pour in the dry Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits add a lot of flavor to the sauce!
* Let the Marsala wine reduce by about half, which should take about 3-5 minutes. This will concentrate the flavors.
* Pour in the chicken broth and bring to a simmer again. Let it simmer for another 2-3 minutes.
* Reduce the heat to low and stir in the heavy cream (or half-and-half). Simmer gently for 1-2 minutes, or until the sauce has thickened slightly.
* Season the sauce with salt and black pepper to taste.

**4. Combine Chicken and Sauce:**

* Return the seared chicken breasts to the skillet with the Marsala sauce.
* Spoon the sauce over the chicken, making sure to coat each piece evenly.
* Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.

**5. Serve and Garnish:**

* Remove the skillet from the heat.
* Sprinkle the chopped fresh parsley over the chicken and sauce.
* Serve immediately over pasta, rice, mashed potatoes, or polenta.

## Tips for the Best Creamy Chicken Marsala:

* **Pound the Chicken Thinly:** Pounding the chicken to an even thickness ensures that it cooks quickly and evenly. It also tenderizes the chicken, making it more enjoyable to eat.
* **Don’t Overcrowd the Pan:** When searing the chicken, avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear. Cook the chicken in batches if necessary.
* **Use Dry Marsala Wine:** Dry Marsala wine is essential for the classic Chicken Marsala flavor. Sweet Marsala will make the sauce too sweet. If you can’t find Marsala wine, you can substitute with dry sherry or Madeira wine, but the flavor will be slightly different.
* **Don’t Burn the Garlic:** Garlic can burn easily, so be sure to cook it over medium-low heat and watch it carefully. Burnt garlic will have a bitter taste.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a splash of chicken broth or water to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce it.
* **Add Mushrooms of Your Choice:** While cremini mushrooms are excellent for chicken marsala, feel free to experiment with other varieties. Shiitake, oyster, or even a mixed blend of wild mushrooms can add unique flavors and textures to the dish.
* **Fresh Herbs for Flavor:** While parsley is the traditional garnish, consider adding other fresh herbs like thyme or rosemary to the sauce for a deeper, more complex flavor. A sprig of thyme added during the simmering process can infuse the sauce with a subtle earthy note.
* **Deglaze the Pan Thoroughly:** Deglazing the pan with Marsala wine is crucial for capturing all the flavorful browned bits (fond) left behind from searing the chicken. Use a wooden spoon or spatula to scrape the bottom of the pan thoroughly.
* **Optional Additions:** Feel free to customize your chicken marsala with other ingredients. Some popular additions include sun-dried tomatoes (for a tangy flavor), spinach (for added nutrients), or artichoke hearts (for a slightly sour flavor).

## Serving Suggestions:

Creamy Chicken Marsala is a versatile dish that pairs well with a variety of sides. Here are a few serving suggestions:

* **Pasta:** Serve over your favorite pasta, such as linguine, fettuccine, or spaghetti. Toss the pasta with the creamy Marsala sauce for a complete and satisfying meal.
* **Rice:** Serve with a side of white rice, brown rice, or wild rice. The rice will absorb the flavorful sauce beautifully.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing with Chicken Marsala. The richness of the mashed potatoes complements the savory sauce perfectly.
* **Polenta:** Creamy polenta is another great option for soaking up the sauce. You can also grill or bake the polenta for a slightly different texture.
* **Vegetables:** Serve with a side of steamed or roasted vegetables, such as broccoli, asparagus, green beans, or Brussels sprouts. The vegetables will add a healthy and colorful element to the meal.
* **Bread:** Serve with a crusty bread, such as baguette or ciabatta, for soaking up the sauce.

## Make-Ahead and Storage Instructions:

* **Make-Ahead:** You can prepare the chicken and sauce separately ahead of time. Store the cooked chicken in an airtight container in the refrigerator for up to 2 days. Store the sauce in a separate airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce in a skillet over medium heat, then combine and simmer for a few minutes.
* **Storage:** Store leftover Creamy Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
* **Freezing:** Freezing is not recommended, as the creamy sauce may separate and become grainy when thawed. The texture of the chicken may also be affected.

## Nutritional Information (Approximate):

* Calories: 450-550 per serving (depending on portion size and ingredients used)
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 15-20 grams

This information is an estimate and may vary based on specific ingredients and preparation methods.

## Variations and Substitutions:

* **Vegetarian Chicken Marsala:** Substitute the chicken breasts with thick slices of portobello mushrooms. Dredge the mushrooms in flour and sear them in the same way as the chicken. Follow the rest of the recipe as written.
* **Gluten-Free Chicken Marsala:** Use gluten-free flour for dredging the chicken. Make sure your chicken broth is also gluten-free.
* **Dairy-Free Chicken Marsala:** Substitute the butter with olive oil or a dairy-free butter alternative. Use coconut cream or cashew cream instead of heavy cream. Be aware that the flavor and texture will be slightly different.
* **Spicy Chicken Marsala:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Lighter Chicken Marsala:** Use half-and-half instead of heavy cream to reduce the fat content. Trim any excess fat from the chicken breasts.

## Conclusion:

Creamy Chicken Marsala is a delicious and impressive dish that’s surprisingly easy to make at home. With its rich, savory sauce and tender chicken cutlets, it’s sure to become a family favorite. So, gather your ingredients, follow these simple steps, and get ready to enjoy a restaurant-quality meal in the comfort of your own kitchen. Bon appétit!

**Enjoy your delicious Creamy Chicken Marsala!**