Classic Chicken Marsala is one of those meals that is good anytime of the year! This recipe is quick and easy and will have dinner on the table in about 30 minutes. It’s a great weeknight meal but also quite a showstopper meal for a family dinner or holiday meal!
When I think of classic Italian food, Chicken Marsala is always one of those dishes that come to my mind.  I had never made it until a little bit ago and had NO idea how easy and quick it is to make. In about 30 minutes, you can have a delicious plate of mushrooms, chicken, and a delicious Marsala sauce.  Serve it over pasta or with mashed potatoes or a big salad. This is one of those recipes to keep in mind for family dinners or holiday meals. It’s beautiful, quick, and SO, SO good!
How to make Classic Chicken Marsala:Â
- This Classic Chicken Marsala recipe is made up of 4 basic steps.
- Step 1: Dredging the chicken breasts in flour and seasoning.
- Step 2: Browning the chicken.
- Step 3: Cooking the chicken.
- Step 4: Making the Marsala Sauce.
- Step 1: Dredging the chicken.Â
- The first step in making chicken marsala is to butterfly the chicken breasts. I have used chicken cutlets for this recipe and do not like them as much. Here’s a quick video on how to butterfly a chicken breast.
- Once you have the chicken cut, mix together 1/2 cup of flour, 1 tbsp of Italian seasoning, a good pinch of salt and some black pepper in a plate or wide bowl. Stir it together to combine.
- Take each piece of chicken and coat it in the flour mixture, making sure to coat both sides. Once it is done, set the chicken aside.
- Step 2: Browning the chicken
- Heat a large skillet over medium/high heat. Add 2 tbsp of olive oil to the pan. Place the chicken breasts into the pan and let them brown on each side for about 2-3 minutes or until a nice brown color has formed.
- Transfer the chicken to a baking sheet.
- Step 3: Cooking the chicken:Â
- Place the dredged chicken breasts on the baking sheet into a 400 degree oven and cook for 10-12 minutes.
- Step 4: Making the sauce:
- Using the SAME pan as you used to brown the chicken, add 1 tbsp of olive oil to the pan and then 2 tbsp of flour sprinkled over the oil. Cook until the flour has slightly browned.
- Add 1/4 cup of chicken broth. If the broth is immediately soaked up, add another 1/4 of a cup.
- Let the broth bubble and add 3 cloves of minced garlic and 1 container of sliced mushrooms to the pan. Cook for 2-3 minutes.
- Once the mushrooms have softened slightly, keep the heat up and add the Marsala wine and chicken base. Let it boil for 2-3 minutes, then turn the heat down to simmer and simmer for 10 minutes. The sauce should thicken and reduce slightly.
- Return the cooked chicken to the pan and serve over pasta or with your favorite sides.
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Classic Chicken Marsala
Classic Chicken Marsala is a delicious, quick recipe that is perfect for a weeknight meal and fancy enough for a family dinner or holiday meal!
Ingredients
- 3 chicken breasts
- 1/2 cup + 2 tbsp flour
- 1 tbsp Italian seasoning
- 1 pack sliced mushrooms
- 1/4 cup chicken broth
- 3 cloves of garlic, minced
- 6 oz Marsala wine
- 2 tsp chicken base
- 2 tbsp olive oil
- salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Cut the chicken breasts in half lengthwise so they are half the thickness. You'll be cutting down the middle of the chicken breast, butterflying it. Check out the video above in the blog post for help with this.
- Using a plate or wide bowl, pour 1/2 cup of flour into the bowl. Sprinkle with 1 tbsp of Italian seasoning, a good pinch of salt, and some black pepper. Stir to combine. One at a time, coat the chicken breasts in the flour mixture, making sure to coat both sides. Once coated, set aside.
Browning the chicken:
- When you've finished dredging all of the chicken, heat a large skillet over medium/high heat. Add 2 tbsp of olive oil. Once the pan is very hot, add the chicken breasts to the pan. Don't overcrowd the pan. You may have to do it in 2 batches depending on the size of your pan.
- Cook the chicken until each side is nicely browned. You aren't cooking the chicken through in this step - you are just browning it on each side to get a nice, crispy surface. Place the browned chicken on a baking sheet and place in the preheated oven for 10-12 minutes.
Making the sauce:
- While the chicken is in the oven, make the Marsala sauce. Using the SAME pan you used to brown the chicken, add 1 tbsp of olive oil and then sprinkle 2 tbsp of flour on top of the oil. Stir the flour around, making sure it doesn't burn. Once it has slightly browned, add 1/4 cup of chicken broth. If the broth is soaked up immediately, you can add a little more to the pan.
- Add 3 cloves of minced garlic and the mushrooms to the pan. Let the mushrooms cook for 2-3 minutes on medium/high heat.
- Once the mushrooms have softened slightly, add the chicken base and 6 ounces of the Marsala wine. Stir well and let it cook for a few minutes. After 2-3 minutes, turn the heat down to simmer and cook for 10 minutes. The sauce should thicken and reduce slightly.
- When the chicken breasts are finished cooking, remove them from the oven and place them in the pan with the sauce. Serve over pasta or with your favorite sides.
Tried this recipe?Let us know how it was!
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