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.