Chicken marsala is a beloved Italian-American dish made with chicken breast simmered in a rich, mushroom marsala wine sauce. The sauce is the star of this dish, taking simple pan-seared chicken to new heights of flavor. But what exactly goes into making authentic chicken marsala sauce? Let’s take a closer look at the ingredients that create this iconic sauce.
The Main Ingredients
There are four key ingredients that make up the base of chicken marsala sauce
Marsala Wine
This fortified wine from Sicily gives the sauce its signature flavor profile. Marsala has nutty, caramel notes that complement the sautéed mushrooms beautifully. A dry Marsala wine works best.
Sliced Mushrooms
Cremini or button mushrooms are commonly used, adding meatiness and an earthy umami flavor. They’re sautéed until golden brown before being simmered in the sauce.
Chicken Broth
The broth provides a savory background note and helps thin out the sauce to the perfect consistency. Low-sodium chicken broth is ideal.
Butter
Butter plays multiple roles, helping coat the mushrooms as they sauté, providing richness, and bringing silkiness to the finished sauce. Salted butter is commonly used.
Supporting Ingredients
In addition to the core four ingredients there are a few other supporting players that take chicken marsala sauce to the next level
Shallots
Minced shallots provide subtle allium flavor and aroma without overpowering the sauce. Onions can be used instead in a pinch.
Garlic
A bit of minced garlic adds another layer of flavor complexity. Use sparingly to avoid an aggressive garlicky taste.
Fresh Herbs
Chopped Italian parsley brightens up the sauce with freshness right before serving. Other herbs like thyme or sage work too.
Heavy Cream
A splash of heavy cream contributes a lush, velvety texture and mild sweetness to balance the wine.
Black Pepper
Freshly cracked black pepper brings a subtle heat and spice element. Go easy on the pepper to keep the focus on the Marsala.
How It All Comes Together
Now that we’ve covered the ingredients, let’s look at how they come together in a basic chicken marsala recipe:
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Chicken breasts are sliced and dredged in flour, then seared in a skillet until golden brown. This helps form a flavorful fond in the pan. The chicken is set aside.
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In the same pan, mushrooms and shallots are sautéed in butter until lightly browned and tender. Garlic is added toward the end.
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Marsala wine is poured in to deglaze the pan, releasing all the tasty browned bits stuck to the bottom. Chicken broth goes in next.
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The liquid simmers until slightly reduced and thickened. Heavy cream is added and simmered briefly to incorporate.
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Finally, the seared chicken and any accumulated juices get returned to the pan to heat through and absorb sauce flavors for 2-3 minutes.
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Fresh parsley is sprinkled on at the very end for an herbaceous finish.
And just like that, an elegant yet easy chicken marsala sauce comes together, ready to be enjoyed over pasta, mashed potatoes, rice, or anything that could use a luxurious mushroom wine sauce! The interplay of flavors and textures in authentic chicken marsala is what makes it so craveable.
Variations and Substitutions
Chicken marsala sauce is quite versatile, so there’s room for creativity. Here are some common variations:
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Swap cremini mushrooms for other varieties like button, shiitake, oyster, or a mix.
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Use red or white cooking wine instead of Marsala wine.
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Add a dash of balsamic vinegar for extra depth.
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Use chicken or vegetable stock instead of broth.
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Sub in olive oil or vegan butter for regular butter.
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Replace heavy cream with cashew cream for a dairy-free version.
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Mix in a few chopped sun-dried tomatoes for brightness.
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Add a splash of lemon juice right before serving for a touch of acidity.
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Use thyme, oregano, rosemary, or basil instead of parsley.
No matter what ingredients you have on hand, you can whip up a tasty rendition of chicken marsala sauce. Part of the appeal is how customizable it is while still capturing that classic flavor profile.
Tips for Making It Restaurant-Quality
Want your homemade chicken marsala sauce to rival your favorite Italian restaurant? Here are some helpful tips:
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Use high-quality dry Marsala wine, not cooking wine.
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Sauté the mushrooms until well browned for maximum umami flavor.
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Cook the sauce down until thickened substantially, 15-20 minutes.
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Let the sauce cool slightly before adding cream to prevent curdling.
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Season judiciously with salt and pepper throughout the cooking process.
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Finish with a generous amount of chopped fresh parsley.
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Serve immediately over hot pasta or mashed potatoes.
Putting extra care into each step results in a sauce with layers of flavor that are balanced and harmonious.
Simple Weeknight Chicken Marsala
Don’t be intimidated to make chicken marsala on a busy weeknight. Here’s a simplified, shortened recipe:
Ingredients:
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2 boneless, skinless chicken breasts
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1/4 cup flour
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2 tbsp olive oil
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8 oz sliced mushrooms
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1 shallot, minced
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2 garlic cloves, minced
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3/4 cup Marsala wine
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1/2 cup chicken broth
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2 tbsp butter
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Chopped parsley
Instructions:
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Dredge chicken in flour. Heat oil in skillet over medium-high heat and cook chicken 2-3 minutes per side until browned. Remove chicken to plate.
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Add mushrooms to skillet. Cook 3 minutes, then add shallot and garlic. Cook 30 seconds more.
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Pour in Marsala and broth. Simmer until reduced by half, about 5 minutes.
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Return chicken to skillet and add butter. Simmer 2 minutes until chicken is cooked through.
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Sprinkle with parsley and serve.
In just 30 minutes, you can have a delicious chicken marsala meal on the table using pantry staples!
Satisfying an Italian-American Classic
Chicken marsala has been a beloved menu staple of red-sauce Italian restaurants for decades. But as we’ve seen, the savory mushroom Marsala sauce can easily be recreated at home with simple ingredients. From the nutty sweet wine to the earthy mushrooms and savory broth, harmonious layers of flavor come together in each bite. Making chicken marsala sauce from scratch lets you control the quality of ingredients and fine-tune it to your tastes. The next time you have a craving for this Italian-American classic comfort food, look no further than your own kitchen. Mangia!
Why I Make This Chicken Marsala Often
Special Italian-inspired dinners at home are my absolute favorite — like this Tuscan chicken, chicken piccata, and this outrageously good chicken Marsala. A few of you may remember that I wasn’t a big fan of mushrooms growing up, but this creamy mushroom Marsala wine sauce made me a convert, especially when drizzled over mashed potatoes. It’s a beautiful blend of sweet and savory, with that irresistible umami punch that makes it a mushroom lover’s dream. Trust me, it’s the kind of sauce you’ll want to pour over everything! But here are a few other reasons why I make this dish often:
- It feels restaurant-worthy but is super simple. All you need to do is sear the chicken, make the sauce, and let everything simmer together. Plus, the ingredients are simple everyday ingredients, making it easy and accessible.
- It always gets rave reviews. And nothing matters more to me than my friends and family enjoying a home-cooked meal that I’ve made for them. So if you need a dish to impress for a dinner party or an elevated weeknight meal, this is the one!
- You can use leftover Marsala wine in other dishes, such as mushroom risotto and braised short ribs, or even to create a simple buttery Marsala wine sauce to spoon over ribeye steak or pork chops. And for dessert, it’s amazing in zabaglione as a delicious flavor-enhancing ingredient.
- For the chicken: Boneless skinless chicken breasts will be dredged in a flour mix of cornstarch (or other flour), salt, and black pepper, then cooked in olive oil and unsalted butter for a golden finish.
- For the mushroom Marsala sauce: Think of this as a sautéed mushrooms dish transformed into a heavenly, creamy sauce! It’s a simple yet robust blend of sliced baby bella or cremini mushrooms, shallots, garlic, chicken broth, Marsala wine, butter, heavy cream, and fresh parsley. And if you need substitutions, I’ve got options below.
Find the printable recipe with measurements below.
What Is Marsala Wine?
Marsala wine is a fortified wine from Sicily, Italy, known for its rich, nutty, and slightly sweet flavor. It’s used mainly in cooking and baking, but can also be enjoyed as an aperitif. It comes in dry (secco), semi-dry (semi-secco), and sweet (dolce) varieties, but for chicken marsala, grab a dry or semi-dry bottle to complement the savory flavors in this dish.
Creamy Chicken Marsala Recipe – 30 Minute Dinner
FAQ
What is Marsala sauce made of?
Marsala sauce is made primarily from Marsala wine, mushrooms, and a savory base, often including butter, onions, garlic, and broth.
What are the ingredients for chicken marsala?
What is a substitute for Marsala sauce?
Marsala Substitute:
Dry Sherry: one-to-one substitute. Madiera wine: one-to-one substitute.
What is traditionally served with chicken marsala?
Chicken Marsala is traditionally served with pasta, often fettuccine or spaghetti, or creamy mashed potatoes. Other popular choices include risotto, polenta, or a simple side of rice.