If you want to try the delicious chicken Marsala mushrooms, a favorite in the United States, make this Golden Skillet Chicken Marsala with Garlic Butter Mushrooms. This is a restaurant-style Italian American classic.
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Chicken Marsala with Garlic Butter Mushrooms
A truly restaurant-style Italian American dish that satisfies every craving, and succulent pan-seared chicken cutlets simmered with tender mushrooms in a rich, silky Marsala wine sauce makes for a comforting yet truly luxurious meal that tastes just like restaurant quality, but the surprise lies in the ease with which you can make it at home.
This article will explain step-by-step, in a very simple way, how to make chicken Marsala with all the simple ingredients, the perfect balance, and the flavorful, deliciousness. It’s perfect for weeknight dinners, special occasions, or meal prep.
Why Chicken Marsala with Garlic Butter Mushrooms is Special:
- If you want an authentic flavor, it uses real Marsala wine.
- It’s perfect for family meals and for freezing.
- It’s ready in no time – about 35 minutes.
- Great with mashed potatoes, pasta, or rice.
- Super tender chicken every time.
All the easy ingredients to make Chicken Marsala – Serves 4
Ingredients for the chicken:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 skinless, boneless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Ingredients for the Marsala sauce:
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh thyme or Italian seasoning
- 8 oz cremini or button mushrooms, chopped
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream – optional but recommended
- 3/4 cup Marsala wine – dry is preferred
- Pepper and salt to taste
- Ingredients for the garnish:
- Finely chopped fresh parsley
Step-by-step instructions on how to make this Chicken Marsala recipe:
1. Preparing the Chicken
- Use plastic wrap and place the chicken breasts between two sheets of plastic wrap.
- Gently grind the chicken to a uniform consistency, about 1/2 inch thick, then cook thoroughly.
- This ensures even cooking and a soft texture.
- A few tips: If you want a consistent consistency, this helps prevent the edges from drying out and the center from becoming undercooked.
2. Seasoning and Sprinkling
- Use a shallow bowl.
- Add pepper, flour, salt, garlic powder, and paprika and mix well.
- Lightly dredge all the chicken breasts in the flour mixture.
- Shake off any excess flour.
- This helps create a thin, golden crust and gives the sauce a natural thickening.
3. Pan-Searing the Chicken
- Use a large pan. Heat olive oil and butter over medium-high heat.
- Once hot, add the chicken.
- Cook for 5 to 6 minutes on all sides, until the chicken is golden brown and thoroughly cooked.
- Make sure the internal temperature is 165°F.
- Remove the chicken from the pan and set aside.
4. Sauté the mushrooms:
- Use the same pan again.
- Add the mushrooms and cook for 5 to 6 minutes, until brown and lightly caramelized.
- Add the finely chopped garlic and cook for 30 to 35 seconds, until fragrant.
5. Deglazing with Marsala Wine
- Slowly pour the Marsala wine into the pan,
- Carefully scrape up any delicious browned bits from the bottom and discard.
- Simmer the wine for 4 to 5 minutes, allowing the alcohol to cook off and the flavor to intensify.
6. Making the Sauce
- Add the chicken broth and thyme.
- Whisk thoroughly.
- Simmer over low heat for 5 to 6 minutes, until lightly creamy.
- For a creamier version, add heavy cream and reduce the heat to medium-low.
7. Return the Chicken to the Pan:
- Return the chicken to the pan and spoon the sauce over it.
- Continue cooking over low heat for 6 to 7 minutes, until the sauce thickens and coats the chicken.
8. Garnish and Serve
- Sprinkle fresh parsley over the chicken and serve hot.
Best side dishes for Marsala:
- Roasted asparagus or green beans
- Creamy mashed potatoes
- Classic fettuccine or angel hair pasta
- Garlic Parmesan rice
- Buttered egg noodles
Storage and Reheating Tips:
Refrigerate:
Store in an airtight container for 2 to 3 days.
Freeze: For best results, refrigerate without the cream, which will last longer, up to 2 months.
Reheat:
Use the stovetop and heat slowly over low heat, adding a little broth if needed.
Nutrition per Chicken Marsala:
- Protein – 36g
- Fat – 22g
- Carbohydrate – 14g
- Calories – 420
- Values may vary depending on ingredients used.
FAQ
Answers to questions about Chicken Marsala and how to avoid mistakes while making it so that garlic butter mushrooms are truly amazing at home:
Q. Which should I use, dry or sweet Marsala wine?
Dry Marsala is great for a savory dish like Chicken Marsala. You can use sweet Marsala, but it makes the sauce sweeter.
Q. Can Chicken Marsala be made without wine?
Absolutely! You can substitute Marsala wine for:
Grape juice and beef broth – non-alcoholic alternative
Chicken broth and 1 tablespoon balsamic vinegar
Q. What is Marsala wine?
Marsala is a fortified Sicilian wine used in Italian-American cooking. It adds a slightly sweet, rich, and nutty flavor to the sauce.
Q. Can I use chicken thighs instead of breasts?
Yes! Skinless, boneless chicken thighs are best and are juicier. Slightly increase the cooking time.
Q. How can I thicken chicken Marsala sauce?
To thicken the Marsala, let it simmer for a little longer.
Add a light cornstarch slurry – about 1/2 teaspoon cornstarch and water.
Use heavy cream to achieve a natural consistency.
Q. How to make Chicken Marsala restaurant-style?
Don’t overcook the mushrooms when pan-searing.
Use fresh mushrooms, never canned ones.
Add butter for added richness.
Always deglaze the skillet,
which adds a very powerful flavor.
Simmer over low heat for a silky sauce.
Final Thoughts
Chicken Marsala is a wonderful recipe that goes well with garlic butter mushrooms, a golden skillet, and it’s the perfect combination, with tender chicken, rich sauce, and a classic Italian American twist. This recipe will be one you’ll want to eat again and again.
If you’re looking to cook for guests, family, or meal-prep, this Chicken Marsala recipe is perfect for you, delivering restaurant-quality results.