Introduction: Can a Classic Italian Dish Be Quick and Packed with Flavor?
Craving a restaurant-quality meal that’s simple enough for a weeknight? Easy Chicken Marsala delivers tender chicken breasts in a rich, savory sauce with mushrooms, green onions, and Marsala wine, finished with a creamy touch. This recipe yields 4 servings, perfect for a cozy dinner or a small gathering. Ready to whip up a flavorful Italian classic? Let’s dive into this delicious recipe!
Overview: Why Easy Chicken Marsala Shines
Easy Chicken Marsala is loved for its bold flavors, tender chicken, and quick preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 25-30 minutes cooking, totaling approximately 35-40 minutes.
- Difficulty Level: Easy—requires sautéing and simmering, ideal for beginner and experienced cooks.
- Why It’s Special: The sweet, nutty Marsala wine pairs with creamy sauce and earthy mushrooms to elevate simple chicken into a sophisticated dish. This recipe serves 4, great for family dinners or small gatherings.
Perfect with mashed potatoes, pasta, or a side of steamed vegetables for a complete meal.
Essential Ingredients
Easy Chicken Marsala uses straightforward ingredients for a rich, flavorful result. Here’s what you’ll need for 4 servings:
- 3 tablespoons olive oil: For sautéing chicken and vegetables.
- 4 (6-ounce) skinless, boneless chicken breast halves: Tender, lean protein base.
- 1 cup sliced fresh mushrooms: Adds earthy, umami flavor.
- ¼ cup chopped green onions: Provides mild, fresh oniony notes.
- ⅓ cup Marsala wine: Brings sweet, nutty depth to the sauce.
- Salt and pepper: Seasons to taste.
- ⅓ cup heavy cream: Creates a rich, creamy sauce.
- ⅛ cup milk: Thins the sauce for perfect consistency.
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, they absorb the sauce’s flavors.
- Marsala Wine: Adds a distinctive sweet-savory depth.
- Mushrooms: Contribute earthy richness and texture.
- Cream and Milk: Create a velvety, luxurious sauce.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or butter.
- Chicken Breasts: Use chicken thighs (boneless, skinless) or pork cutlets; adjust cooking time.
- Mushrooms: Replace with cremini, shiitake, or omit for a simpler sauce.
- Green Onions: Substitute with 2 tablespoons diced shallots or chives.
- Marsala Wine: Use dry sherry, Madeira, or a mix of ¼ cup white wine with 1 tablespoon brandy.
- Heavy Cream: Swap with half-and-half, coconut cream (for dairy-free), or Greek yogurt (thinned with water).
- Milk: Use plant-based milk (e.g., almond or oat) for dairy-free.
- Gluten-Free: Naturally gluten-free; ensure Marsala wine is gluten-free.
- Flavor Variations:
- Spicy Chicken Marsala: Add ¼ teaspoon red pepper flakes with the mushrooms.
- Herb-Infused Marsala: Include 1 teaspoon fresh thyme or rosemary with the green onions.
- Garlic Chicken Marsala: Add 1 minced garlic clove with the mushrooms.
- Lemon Marsala: Add 1 teaspoon lemon zest with the cream for brightness.
- Veggie-Packed Marsala: Include ½ cup diced zucchini or spinach with the mushrooms.
Step-by-Step Instructions
Making Easy Chicken Marsala is a quick, one-pan process that yields a flavorful, elegant dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 4 chicken breasts, 1 cup sliced mushrooms, ¼ cup green onions, ⅓ cup Marsala wine, salt, pepper, ⅓ cup heavy cream, ⅛ cup milk.
- Slice mushrooms, chop green onions, and pat chicken dry.
Tip: Pound chicken breasts to an even ½-inch thickness for faster, uniform cooking.
Step 2: Cook the Chicken
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add 4 chicken breasts; sauté until cooked through and juices run clear, 15-20 minutes, turning halfway.
- Remove chicken to a plate; cover to keep warm.
Tip: Check doneness with a thermometer (165°F/74°C internal temperature); avoid overcooking to keep chicken tender.
Step 3: Sauté Vegetables
- In the same skillet, add 1 cup sliced mushrooms and ¼ cup chopped green onions.
- Sauté until soft, about 3-5 minutes, stirring occasionally.
Tip: Scrape up browned bits from the chicken for extra flavor; cook mushrooms until they release their liquid.
Step 4: Make the Marsala Sauce
- Pour in ⅓ cup Marsala wine; bring to a boil.
- Boil for 2-4 minutes, stirring, until slightly reduced.
- Season with salt and pepper to taste.
- Stir in ⅓ cup heavy cream and ⅛ cup milk; simmer until heated through, about 5 minutes.
Tip: Simmer gently to thicken sauce; taste and adjust seasoning before adding chicken back.
Step 5: Combine and Serve
- Return chicken to the skillet; spoon sauce over to coat.
- Simmer 1-2 minutes to warm chicken through.
- Serve hot, about 1 chicken breast with ¼ cup sauce per serving, alongside pasta, mashed potatoes, or vegetables.
Tip: Slice chicken before serving for easier eating; garnish with extra green onions for color.
Assembly: Building the Perfect Easy Chicken Marsala
Making Easy Chicken Marsala is all about creating a rich, flavorful dish. Here’s how to make it shine:
- Chicken: Tender, juicy base.
- Mushrooms and Green Onions: Earthy and fresh contrast.
- Marsala Sauce: Sweet, savory, and creamy.
- Garnish: Extra green onions or parsley for vibrancy.
Presentation Tips
- Serve on a platter with sauce drizzled over chicken for elegance.
- Garnish with chopped parsley or a sprinkle of Parmesan for flair.
- Pair with holiday dishes like mushroom risotto or pasta fagioli for a festive spread.
Storage and Make-Ahead Tips
Easy Chicken Marsala is best fresh but stores well for leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container; sauce may separate slightly upon thawing.
- Make-Ahead:
- Prep mushrooms and green onions up to 1 day ahead; refrigerate separately.
- Cook chicken and sauce up to 1 day ahead; reheat and combine before serving.
- Reheating: Reheat in a skillet over low heat, stirring gently, for 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Add a splash of milk if sauce thickens.
- Tip: Store chicken and sauce separately to maintain texture; reheat sauce slowly to avoid curdling.
Recipe Variations
Easy Chicken Marsala is versatile and easy to customize. Here are some fun twists:
- Spicy Chicken Marsala: Add ½ teaspoon chili flakes with the mushrooms.
- Dairy-Free Marsala: Use coconut cream and plant-based milk.
- Gluten-Free: Naturally gluten-free; confirm Marsala wine is gluten-free.
- Creamy Garlic Marsala: Add 2 minced garlic cloves with the green onions.
- Veggie Marsala: Include ½ cup sliced bell peppers or spinach with the mushrooms.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-450 kcal (varies with chicken size and cream).
- Protein: High, from chicken.
- Fat: Moderate, from oil and cream.
- Carbs: Low, from wine and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Rich, Italian Bliss!
Easy Chicken Marsala is the ultimate weeknight indulgence, blending tender chicken with a creamy, umami-rich Marsala sauce. Perfect for family dinners, date nights, or meal prep, it’s easy to make and endlessly adaptable. So, grab your skillet, simmer this classic dish, and enjoy a taste of Italy. We’d love to hear how your Chicken Marsala turns out—share your creations in the comments or on social media!
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Easy Chicken Marsala
Description
Craving a restaurant-quality meal that’s simple enough for a weeknight? Easy Chicken Marsala delivers tender chicken breasts in a rich, savory sauce with mushrooms, green onions, and Marsala wine, finished with a creamy touch.
Ingredients
Easy Chicken Marsala uses straightforward ingredients for a rich, flavorful result. Here’s what you’ll need for 4 servings:
- 3 tablespoons olive oil: For sautéing chicken and vegetables.
- 4 (6-ounce) skinless, boneless chicken breast halves: Tender, lean protein base.
- 1 cup sliced fresh mushrooms: Adds earthy, umami flavor.
- ¼ cup chopped green onions: Provides mild, fresh oniony notes.
- ⅓ cup Marsala wine: Brings sweet, nutty depth to the sauce.
- Salt and pepper: Seasons to taste.
- ⅓ cup heavy cream: Creates a rich, creamy sauce.
- ⅛ cup milk: Thins the sauce for perfect consistency.
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, they absorb the sauce’s flavors.
- Marsala Wine: Adds a distinctive sweet-savory depth.
- Mushrooms: Contribute earthy richness and texture.
- Cream and Milk: Create a velvety, luxurious sauce.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or butter.
- Chicken Breasts: Use chicken thighs (boneless, skinless) or pork cutlets; adjust cooking time.
- Mushrooms: Replace with cremini, shiitake, or omit for a simpler sauce.
- Green Onions: Substitute with 2 tablespoons diced shallots or chives.
- Marsala Wine: Use dry sherry, Madeira, or a mix of ¼ cup white wine with 1 tablespoon brandy.
- Heavy Cream: Swap with half-and-half, coconut cream (for dairy-free), or Greek yogurt (thinned with water).
- Milk: Use plant-based milk (e.g., almond or oat) for dairy-free.
- Gluten-Free: Naturally gluten-free; ensure Marsala wine is gluten-free.
- Flavor Variations:
- Spicy Chicken Marsala: Add ¼ teaspoon red pepper flakes with the mushrooms.
- Herb-Infused Marsala: Include 1 teaspoon fresh thyme or rosemary with the green onions.
- Garlic Chicken Marsala: Add 1 minced garlic clove with the mushrooms.
- Lemon Marsala: Add 1 teaspoon lemon zest with the cream for brightness.
- Veggie-Packed Marsala: Include ½ cup diced zucchini or spinach with the mushrooms.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 4 chicken breasts, 1 cup sliced mushrooms, ¼ cup green onions, ⅓ cup Marsala wine, salt, pepper, ⅓ cup heavy cream, ⅛ cup milk.
- Slice mushrooms, chop green onions, and pat chicken dry.
Tip: Pound chicken breasts to an even ½-inch thickness for faster, uniform cooking.
Step 2: Cook the Chicken
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add 4 chicken breasts; sauté until cooked through and juices run clear, 15-20 minutes, turning halfway.
- Remove chicken to a plate; cover to keep warm.
Tip: Check doneness with a thermometer (165°F/74°C internal temperature); avoid overcooking to keep chicken tender.
Step 3: Sauté Vegetables
- In the same skillet, add 1 cup sliced mushrooms and ¼ cup chopped green onions.
- Sauté until soft, about 3-5 minutes, stirring occasionally.
Tip: Scrape up browned bits from the chicken for extra flavor; cook mushrooms until they release their liquid.
Step 4: Make the Marsala Sauce
- Pour in ⅓ cup Marsala wine; bring to a boil.
- Boil for 2-4 minutes, stirring, until slightly reduced.
- Season with salt and pepper to taste.
- Stir in ⅓ cup heavy cream and ⅛ cup milk; simmer until heated through, about 5 minutes.
Tip: Simmer gently to thicken sauce; taste and adjust seasoning before adding chicken back.
Step 5: Combine and Serve
- Return chicken to the skillet; spoon sauce over to coat.
- Simmer 1-2 minutes to warm chicken through.
- Serve hot, about 1 chicken breast with ¼ cup sauce per serving, alongside pasta, mashed potatoes, or vegetables.
Tip: Slice chicken before serving for easier eating; garnish with extra green onions for color.
FAQs
1. Why is my chicken tough?
Overcooking can cause this; cook until just done (165°F/74°C) and rest briefly.
2. Can I use sweet Marsala wine?
Yes, but dry Marsala is preferred for less sweetness; adjust seasoning if using sweet.
3. Is this recipe gluten-free?
Yes, if Marsala wine is gluten-free (most are).
4. Why is my sauce too thin?
Insufficient reduction can cause this; boil wine longer or simmer sauce to thicken.
5. Can I make this in advance?
Prep ingredients ahead; cook fresh or reheat gently to maintain texture.
6. What are the health benefits of this dish?
Chicken provides protein; mushrooms offer antioxidants; moderate in carbs, enjoy in balance.