Classic Chicken Marsala: Italian-American Comfort Refined
A simple one-pan technique turns everyday chicken into a restaurant-worthy meal.
Classic Chicken Marsala: Timeless Italian-American Comfort
Chicken Marsala stands as a shining example of Italian-American cuisine, balancing the heartiness of golden-browned chicken with the nuanced richness of a Marsala wine and mushroom sauce. Although restaurant menus and Sunday tables feature countless variations, the essential elements of Chicken Marsala remain unchanged—making this dish eternally comforting yet surprisingly easy to prepare at home. Whether you’re a weeknight cook or planning for a cozy weekend gathering, Chicken Marsala offers a splendid blend of elegance and simplicity.
What Makes Chicken Marsala Special?
- Marsala Wine: The namesake fortified wine, made in Sicily, imparts a distinctive sweet-earthy note that elevates the sauce.
- Mushrooms: Enhance the umami depth and absorb the sauce beautifully.
- Pounding and dredging: Thin chicken cutlets cook quickly and evenly, developing a crisp exterior while staying moist inside.
- One-pan technique: Fond left after browning the chicken becomes the flavor base for the sauce.
What Is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish featuring chicken breasts or cutlets coated in flour, pan-fried until golden, and simmered in a savory Marsala wine sauce with mushrooms and occasionally fresh herbs. The name comes from Marsala, a fortified Sicilian wine, which is traditionally used to create the signature sauce. This dish is beloved for its interplay of textures—tender chicken, juicy mushrooms, and velvety sauce—and its satisfying yet sophisticated flavor profile.
Is Chicken Marsala Hard to Make?
Despite its restaurant-worthy reputation, making Chicken Marsala at home is straightforward, requiring common pantry ingredients and simple steps. The entire meal can come together in around 45 minutes, making it realistic for weeknights as well as special occasions.
Chicken Marsala Sauce: The Key Ingredients
| Ingredient | Role in Sauce |
|---|---|
| Marsala wine | Primary flavor, delivers depth and subtle sweetness. |
| Chicken broth | Builds body and balances the richness. |
| Butter | Rounds out the sauce with a silky finish. |
| Shallots & mushrooms | Add aromatic and earthy base notes. |
| Fresh herbs (like sage & parsley) | Lifts and freshens each bite. |
The sauce is typically made in the same skillet used to sear the chicken, making use of the browned bits (fond) for maximum flavor. Occasionally, a splash of cream can be added for richness, though the traditional version lets Marsala and butter shine pure.
What Should You Serve With Chicken Marsala?
- Spaghetti: A classic pairing, with buttery pasta to soak up every drop of sauce.
- Mashed Potatoes: The creamy texture pairs beautifully with the savory sauce.
- Polenta: A soft, comforting alternative ideal for sopping up the Marsala broth.
- Rice or Risotto: For an equally sumptuous experience, especially with a bit of Parmesan.
- Crusty Bread: The simplest, most rustic side that lets the sauce take center stage.
The key is to accompany Chicken Marsala with something starchy or absorbent—each option provides a vehicle for the silky, aromatic sauce.
Ingredients for Chicken Marsala
- 2 lb. thin chicken cutlets
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, freshly ground, to taste
- 1 cup all-purpose flour
- 6 Tbsp. salted butter
- 6 Tbsp. olive oil
- 1 lb. mixed mushrooms, sliced
- 2 large shallots, finely chopped
- 8 fresh sage leaves
- 3/4 cup dry Marsala wine
- 2 cups low-sodium chicken broth
- 1 cup fresh parsley, chopped
- 1 lb. spaghetti
What others are reading
Step-by-Step Directions
- Prep the Chicken: Pat the chicken cutlets dry. Season with salt and pepper on both sides. Pour flour on a plate and coat the chicken, shaking off excess. Reserve the flour for later.
- Sear the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Sear chicken in batches (do not overcrowd) for 1-2 minutes per side, until golden. Transfer browned cutlets to a clean plate.
- Cook the Vegetables: Wipe the pan with a paper towel. Add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. When hot, add the mushrooms and season with salt and pepper. Sauté 3-4 minutes, stirring occasionally.
- Add Shallots and Sage: Add another tablespoon olive oil, then stir in chopped shallots and sage leaves. Cook, stirring, for 3-4 minutes until softened. Sprinkle with 1 tablespoon of the reserved flour and toss to coat the mushroom mixture.
- Deglaze and Simmer: Add the Marsala wine, scraping up any browned bits. Bring to a simmer and cook until volume reduces by half, 1-2 minutes. Pour in chicken broth, return to a simmer, and cook until slightly thickened (2-3 minutes).
- Final Simmer: Return chicken and half the parsley to the skillet. Simmer gently until chicken is cooked through and sauce coats the cutlets—about 2 minutes.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, until al dente. Reserve 1/2 cup of pasta cooking water.
- Finish Pasta: Drain pasta, transfer to a bowl, and toss with remaining 3 tablespoons butter, 2 tablespoons olive oil, and remaining parsley. Season to taste. Moisten with 1/4 cup reserved pasta water, adding more if needed for a silky texture.
- Serve: Place a swirl of pasta on each plate, top with chicken and spoon plenty of sauce and mushrooms over everything. Garnish with extra parsley if desired.
Chef’s Tips & Variations
- Chicken Substitute: Use boneless, skinless chicken breasts sliced horizontally, or opt for chicken tenders for even faster cooking.
- Marsala Wine: Dry Marsala is standard, but sweet Marsala adds a rounder, deeper note. If Marsala isn’t available, try a mix of sherry and white wine, or consult the FAQ for alcohol-free swaps.
- Mushroom Selection: Mix white button, cremini, or shiitake mushrooms for a more complex flavor.
- Herbs: Fresh sage and parsley add brightness, but thyme or rosemary can also be used.
How to Store and Reheat Chicken Marsala
- Refrigeration: Store chicken and sauce, and pasta separately in airtight containers for up to three days.
- Reheating: Warm chicken and sauce gently over medium-low heat in a skillet, adding chicken broth or water if the sauce has thickened too much. Reheat pasta by tossing it with a bit of olive oil or some hot water.
- Freezing: While safe to freeze, the sauce may separate slightly upon thawing. Freeze in well-sealed containers for up to one month. Thaw overnight in the refrigerator, then reheat gently before serving.
The Secret to Restaurant-Quality Marsala
The fond—the browned bits stuck to the skillet after browning the chicken—provides a concentrated source of flavor that’s essential for the classic taste of Chicken Marsala. Deglazing the pan with Marsala wine before simmering the sauce captures every nuance, resulting in a dish that truly feels special. Achieving a proper golden-brown sear and giving your sauce time to thicken properly are the keys to elevating your home-cooked Chicken Marsala from good to unforgettable.
Pairing Suggestions: What to Drink With Chicken Marsala
- Marsala wine: Serving the same wine used in the sauce creates a harmonious dining experience.
- Pinot Noir: Its earthiness matches well with mushrooms.
- Chardonnay: A richer, oaked Chardonnay works beautifully with the buttery sauce.
- Sparkling water with lemon: For a fresh, non-alcoholic pairing.
The dish’s layers of flavor stand up to assertive reds, but softer whites let the subtle notes of the sauce shine through.
Frequently Asked Questions (FAQs)
Q: What type of Marsala wine is best for Chicken Marsala?
A: Dry Marsala wine is most commonly used for cooking Chicken Marsala, delivering savory flavor without too much sweetness. Sweet Marsala creates a deeper, rounder profile; either works, but avoid “cooking wine” products with added salt or preservatives.
Q: Can I make Chicken Marsala without wine?
A: For an alcohol-free version, substitute Marsala wine with a mixture of grape juice and a splash of balsamic vinegar, or use extra chicken broth with a dash of Worcestershire sauce and lemon juice for depth.
Q: Which mushrooms work best?
A: White or cremini mushrooms are traditional, but you can use portobello, shiitake, or a blend for a more robust, earthy flavor.
Q: Is Chicken Marsala gluten-free?
A: The classic recipe uses all-purpose flour to dredge the chicken and thicken the sauce. For gluten-free adaptation, use a 1:1 gluten-free flour blend or cornstarch.
Q: What pasta shapes work besides spaghetti?
A: Any long noodle, like linguine or fettuccine, works well. Short shapes that hold sauce (like penne or fusilli) are also delicious alternatives.
More Chicken Dinner Inspiration
- Slow Cooker Chicken Dinners
- 30-Minute Chicken Parmesan Sliders
- Golden Popcorn Chicken
- One-Pot Chicken Tortellini Soup
- Sheet Pan Caprese Chicken
- Easy Chicken Schnitzel
Chicken Marsala joins a rich tradition of chicken recipes perfect for every mood and season, from casual family dinners to elegant celebrations.
References
Similar Articles
Read full bio of Sneha Tete
