Easy Tomato Chicken Marsala: A Flavorful Weeknight Dinner Recipe

Chicken Marsala is a classic Italian-American dish known for its rich, savory, and slightly sweet flavor. This recipe puts a twist on the traditional by adding a vibrant tomato element, making it even more appealing and adding depth of flavor. This Easy Tomato Chicken Marsala is a simplified version perfect for a weeknight meal, delivering restaurant-quality taste without the fuss.

## Why This Recipe Works

* **Quick and Easy:** This recipe uses readily available ingredients and simple techniques, making it achievable even on busy weeknights.
* **Flavorful:** The combination of Marsala wine, tomatoes, garlic, and herbs creates a complex and delicious flavor profile.
* **Versatile:** Serve it with pasta, rice, mashed potatoes, or even crusty bread for a complete and satisfying meal.
* **Crowd-Pleasing:** This dish is sure to be a hit with family and friends.

## Ingredients You’ll Need

Before we jump into the instructions, gather these essential ingredients:

* **Chicken Breasts:** 2 large chicken breasts, boneless and skinless, about 6-8 ounces each
* **All-Purpose Flour:** 1/4 cup, for dredging the chicken
* **Salt and Black Pepper:** To taste, for seasoning
* **Olive Oil:** 2 tablespoons, for searing the chicken
* **Butter:** 2 tablespoons, divided (1 tbsp for searing, 1 tbsp for the sauce)
* **Mushrooms:** 8 ounces, sliced (cremini or button mushrooms work well)
* **Shallot:** 1 medium, finely chopped (or 1/2 onion, finely chopped)
* **Garlic:** 2 cloves, minced
* **Dry Marsala Wine:** 1/2 cup
* **Chicken Broth:** 1/2 cup
* **Tomato Paste:** 2 tablespoons
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish
* **Optional:** 1/4 cup heavy cream for extra richness.

## Equipment

You’ll need the following equipment:

* **Large Skillet or Saute Pan:** A 12-inch skillet works best.
* **Cutting Board:** For prepping the ingredients.
* **Knife:** For chopping and slicing.
* **Shallow Dish:** For dredging the chicken.
* **Measuring Cups and Spoons**
* **Meat Tenderizer or Rolling Pin:** To flatten the chicken.

## Step-by-Step Instructions

Follow these detailed instructions for perfect Tomato Chicken Marsala:

### 1. Prepare the Chicken

* **Pound the Chicken:** Place each chicken breast between two sheets of plastic wrap. Use a meat tenderizer or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and quickly.
* **Season the Chicken:** In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour. This creates a light crust that will help the chicken brown nicely.

### 2. Sear the Chicken

* **Heat the Oil and Butter:** In a large skillet or saute pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. The pan should be hot enough to sear the chicken, but not so hot that the butter burns.
* **Sear the Chicken:** Carefully place the dredged chicken breasts in the hot pan, ensuring not to overcrowd it. Sear 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 and Set Aside:** Remove the seared chicken from the pan and set aside on a plate. Cover with foil to keep warm.

### 3. Make the Marsala Sauce

* **Saute the Mushrooms and Shallot:** In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and chopped shallot and saute for 5-7 minutes, or until the mushrooms are softened and lightly browned and the shallots are translucent. Stir occasionally to prevent burning. The mushrooms will release their moisture, so allow it to evaporate.
* **Add the Garlic:** Add the minced garlic and saute for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
* **Deglaze with Marsala Wine:** Pour in the Marsala wine and scrape the bottom of the pan to loosen any browned bits (the fond). This adds a lot of flavor to the sauce. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
* **Add the Remaining Ingredients:** Stir in the chicken broth, tomato paste, diced tomatoes (with their juices), dried oregano, and dried basil. Bring the sauce to a simmer.
* **Simmer the Sauce:** Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
* **Optional: Add Heavy Cream:** If desired, stir in the heavy cream for extra richness. This is optional, but it adds a lovely creamy texture to the sauce.

### 4. Combine Chicken and Sauce

* **Return the Chicken to the Pan:** Place the seared chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken to coat it evenly.
* **Simmer Together:** Let the chicken simmer in the sauce for another 2-3 minutes, or until heated through. This allows the flavors to meld together.

### 5. Garnish and Serve

* **Garnish with Parsley:** Sprinkle the chopped fresh parsley over the top of the dish.
* **Serve Immediately:** Serve the Tomato Chicken Marsala immediately over your choice of pasta, rice, mashed potatoes, or with crusty bread for soaking up the delicious sauce.

## Tips for Success

* **Use Good Quality Marsala Wine:** The quality of the Marsala wine will significantly impact the flavor of the dish. Opt for a dry Marsala wine for the best results. If you can’t find Marsala wine, you can substitute it with dry sherry or a dry white wine, but the flavor will be slightly different.
* **Don’t Overcook the Chicken:** Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
* **Don’t Overcrowd the Pan:** When searing the chicken, make sure not to overcrowd the pan. This will lower the temperature of the pan and prevent the chicken from browning properly. If necessary, sear the chicken in batches.
* **Adjust Seasoning to Taste:** Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to suit your preferences.
* **Make it Ahead:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the seared chicken.
* **Use Fresh Herbs:** Fresh herbs add a burst of flavor to the dish. If you don’t have fresh parsley, you can substitute it with dried parsley, but use half the amount.
* **Add Other Vegetables:** Feel free to add other vegetables to the sauce, such as bell peppers, onions, or zucchini. Saute them along with the mushrooms and shallots.

## Serving Suggestions

This Easy Tomato Chicken Marsala is delicious served with a variety of sides:

* **Pasta:** Serve it over your favorite pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with some of the Marsala sauce for extra flavor.
* **Rice:** Serve it over white rice, brown rice, or wild rice. The rice will soak up the delicious sauce.
* **Mashed Potatoes:** Serve it with creamy mashed potatoes. The sauce is a perfect complement to the mashed potatoes.
* **Crusty Bread:** Serve it with crusty bread for dipping into the sauce.
* **Vegetables:** Serve it with a side of steamed or roasted vegetables, such as broccoli, asparagus, or green beans.

## Variations

Here are a few variations to try:

* **Creamy Tomato Chicken Marsala:** Add 1/2 cup of heavy cream to the sauce for an even richer and creamier flavor.
* **Spicy Tomato Chicken Marsala:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Chicken Marsala with Spinach:** Add a few handfuls of fresh spinach to the sauce during the last few minutes of cooking. The spinach will wilt and add a boost of nutrients.
* **Mushroom Variety:** Experiment with different types of mushrooms. Shiitake, oyster, or even a mix of wild mushrooms can add unique flavors to the dish.
* **Add Prosciutto:** Crispy prosciutto adds a salty and savory element. Dice the prosciutto and cook it in the pan before adding the mushrooms. Remove the prosciutto and set aside, then sprinkle it over the finished dish before serving.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information can vary based on specific ingredients and serving sizes.*

## Storage Instructions

* **Refrigerate:** Store leftover Tomato Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat in a skillet over medium heat or in the microwave until heated through. Add a splash of chicken broth or water if the sauce has thickened too much.
* **Freeze:** You can freeze leftover Tomato Chicken Marsala for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Conclusion

This Easy Tomato Chicken Marsala is a delightful and flavorful dish that’s perfect for a weeknight dinner. With its simple ingredients and easy instructions, you can enjoy a restaurant-quality meal in the comfort of your own home. The addition of tomatoes adds a bright and vibrant element to the classic Chicken Marsala, making it even more delicious and satisfying. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, follow the steps, and enjoy a delicious and satisfying meal with your family and friends! Bon appétit!

Enjoy your delicious homemade Tomato Chicken Marsala!