This post may contain affiliate links. Please read our disclosure policy.
I often get asked what sides dishes for Chicken Marsala are best. The savory sauce goes very well with any mashed potatoes. My favorite is the French Pomme Puree 🥔. Any roasted veggies also pair very well and give you a well rounded meal. Roasted Carrots 🥕is a fan fav. And if you feel overwhelmed, a nice side salad is another great way to have a well rounded dinner but you can make it ahead easily! My go-to that is always a hit is my Arugula Fennel Salad 🥗. If you want to go a completely different route you can always serve this Chicken Marsala straight over fettuccine noodles!
Why You’ll Love this Chicken Marsala Recipe
This classic Italian-American dish is so POPULAR for a reason! The tender chicken breast fried to a golden brown that pairs perfectly with savory sauce made from mushrooms 🍄🟫, shallots, garlic 🧄, cream and marsala 🍷. It is so SAVORY with just the right amount of SWEET. There is something that is just so comforting and luxurious about Chicken Marsala while it is actually EASY to make! Chicken Marsala is perfect for anything from a weekday dinner, a romantic meal or for company!
How To Prepare Chicken Marsala Recipe
Chicken
🔪 Slice your chicken breasts in half. Cover with plastic wrap so that you have less splatter damage and pound the chicken until VERY thin with a meat tenderizer. Season both sides with a bit of seasoned salt or salt and pepper.
🥣 Add flour to a plate and season the flour with salt and pepper because, repeat after me, we season in layers! Trust me, this chicken marsala will thank you for it! Coat the chicken flour mixture, patting off the excess flour.
🔥 Preheat a stainless steel pan for 2 minutes on medium heat. Add some olive oil and raise temperature to medium high. Fry the chicken in batches until golden on both sides. Set aside on a paper towel.
Marsala Sauce
🍄🟫 Remove the mushroom stalks from the mushrooms, set aside. Add the stalks to a saucepan with the chicken bone broth. Simmer lightly for about 5 minutes and turn off. It will reduce to about 1 cup. Strain. While the bone broth and mushrooms are simmering, thinly slice the mushroom heads.
🧄 In the same pan as the chicken, add your shallots, garlic, miso and allspice. Cook on medium heat for 2 minutes, scraping as much as you can off the bottom. Add a touch of olive oil and your mushrooms. Sauté on medium high for 3-4 more minutes. Make sure the aromatics don’t burn but the mushrooms get softer and darker in color.
🍷 Deglaze with the marsala, let it reduce by about ½, about 5 minutes. Add in the infused chicken bone broth with the marsala and again, let it reduce by about ⅓. Add Herbs de Provence.
🧈 Finish it off with the cream and butter. Mix it well. Adjust for salt at this point.
🌿 Add in chicken to your marsala sauce and let it cook in the sauce for about 2-3 minutes. Top with black pepper and fresh herbs. Check out the beginning of this page for sides dishes for Chicken Marsala that work best!
And that is it, subscribe for more!
Substitutions for Chicken Marsala Recipe 🥘
- You can use chicken stock instead of bone broth, however, bone broth does thicken better.
- Marsala could be subbed with dry sherry (not cooking sherry) if needed.
- If you have a preference on mushrooms 🍄🟫, any work as long as you keep them at 3 cups.
Variations for Chicken Marsala Recipe 🥘
- For a vegetarian variation 🥦, you can swap the chicken for portobello mushrooms or eggplant and make sure you use a vegetarian broth instead of bone broth.
- For a gluten-free variation, use cornstarch or gluten-free flour to get a nice crisp on your chicken.
- To make this Chicken Marsala Recipe even heartier, you can always serve the chicken and the marsala sauce over fettuccine or pappardelle.
🔥Chef Nadia’s Tip🔥
Don’t rush your mushrooms 🍄🟫 and don’t over-stir. They need time to cook. Make sure you cook them until well browned for the best flavor!
Recipes That Pair Chicken Marsala 🥘
Common Questions
You can use a little bit of balsamic vinegar with sugar and just use extra broth to make up the amount difference.
Another option is ¼ cup of white grape juice, 1 tablespoon vanilla extract and 2 tablespoons of sherry vinegar.
No, this is one of those meals that are best enjoyed directly after. The marsala sauce can make the chicken soggy if left too long.
Dipping your mashed potatoes in the savory sauce is DIVINITY! And roasted veggies 🥕 or a light salad 🥗 give it that burst of freshness. Or if you want to go a completely different route, serve Chicken Marsala right over some fettuccine.
Chicken Marsala
Equipment
- meat tenderizer (Amazon)
- pan
- pot
- knife
- cutting board
Ingredients
Chicken
- 2 large chicken breasts
- ¼ cup all purpose flour
- seasoned salt to taste
- olive oil
Marsala Sauce
- 3 cups mushrooms, I am using enoki, crimini and shiitake***
- 1 ¼ cup chicken bone broth
- ¼ tsp allspice
- 1 cup good marsala wine
- 1 ½ tsp white miso
- ½ tsp herbs de provence
- ¼-⅓ cup heavy cream
- 2 shallots, brunoise
- 2 garlic cloves, minced
- parsley to taste
- chives to taste
- 1 ½ tbsp unsalted butter
Instructions
Chicken
- Slice your chicken breasts in half. Pound until VERY thin. Season both sides with a bit of seasoned salt or salt and pepper.
- Add flour to a plate, season with salt and pepper. Coat the chicken flour mixture, patting off the excess flour.
- Preheat a stainless steel pan for 2 minutes on medium heat. Add some olive oil and raise temperature to med high.
- Fry the chicken in batches until golden on both sides.
Marsala Sauce
- Remove the mushroom stalks from the mushrooms and set aside. Add the stalks to a saucepan with the chicken bone broth. Simmer lightly for about 5 minutes and turn it off. It will reduce to about 1 cup. Strain. While the bone broth and mushrooms are simmering, thinly slice the mushroom heads.
- In the same pan as the chicken, add your shallots, garlic, miso and allspice. Cook on medium heat for 2 minutes, scraping as much as you can off the bottom.
- Add a touch of olive oil and your mushrooms. Sauté on medium high for 3-4 minutes. Make sure the aromatics don’t burn but the mushrooms get softer and darker in color.
- Deglaze with the marsala, let it reduce by about ½. Add in the infused bone broth and again, let it reduce by about ⅓.
- Add herbs de provence.
- Finish it off with the cream and butter. Mix it well. Adjust for salt at this point.
- Add in chicken and let it cook in the sauce for about 2-3 minutes. Finish it off with black pepper and your fresh herbs.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
