Chicken Marsala

Chicken Marsala is always one of those dishes in my family that feels fancy but is simple to make. It’s such a classic for so many delicious reasons! My dad taught me this recipe but it was hard to replicate. Like my Nana Lulu (his mom), he is opposed to measuring and cooks pretty much entirely by feel. I had to get him to slow down and measure a bit just so I could get an idea of the proportions he used. Well thank goodness I did because the results were so worth it!

Prepping the chicken was the first order of business in making this chicken marsala. I pounded out my boneless, skinless chicken breasts to be nice and thin so that they would cook more easily. Then I dredged them in a flavorful flour mixture to give them fantastic texture and flavor when I cooked them.
Prepping the chicken was the first order of business in making this chicken marsala. I pounded out my boneless, skinless chicken breasts to be nice and thin so that they would cook more easily. Then I dredged them in a flavorful flour mixture to give them fantastic texture and flavor when I cooked them.
After I browned the chicken for a couple of minutes on each side, I set them side and started on the sauce for the chicken marsala. The flavorful base that the chicken left behind was the perfect sauce starter! I used loads of meaty, amazing cremini mushrooms with aromatics, marsala wine and chicken stock. When it all melded together it was absolutely glorious!
After I browned the chicken for a couple of minutes on each side, I set them aside and started on the sauce for the chicken marsala. The flavorful base that the chicken left behind was the perfect sauce starter! I used loads of meaty, amazing cremini mushrooms with aromatics, marsala wine and chicken stock. When it all melded together it was absolutely glorious!
I cooked the chicken more in that lovely sauce for 15 minutes so that it would both absorb the flavor of the sauce, and also give the sauce more flavor. It was a gorgeous symbiotic relationship! The last touch was to toss in a pound of tender, cooked linguine. That was all there was to making the chicken marsala!
I cooked the chicken more in that lovely sauce for 15 minutes so that it would both absorb the flavor of the sauce, and also give the sauce more flavor. It was a gorgeous symbiotic relationship! The last touch was to toss in a pound of tender, cooked linguine. That was all there was to making this yummy recipe!

Oh my goodness, I think my dad would have been proud of my attempt to make his recipe. The chicken was so juicy and flavorful in that amazing sauce. Tossing the tender linguine in the sauce as well really brought it all together and made it a complete meal with a side salad. Hope you all enjoy this simple but seriously tasty Italian classic! xoxo

Chicken Marsala
Chicken Marsala
5 from 3 votes
Chicken Marsala
Chicken Marsala
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is a version of classic chicken marsala that is so simple to make and flavorful. It becomes a complete meal served on a bed of tender linguine!

Course: Main Course
Cuisine: Italian
Keyword: Chicken, Chicken Marsala
Servings: 6
Calories: 558 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 pinch salt plus additional for the sauce
  • 1 pinch freshly cracked black pepper plus additional for the sauce
  • 6 whole chicken breasts boneless, skinless and pounded out thin
  • 1 pound cremini mushrooms thinly sliced
  • 2 cloves garlic minced
  • 1 whole onion diced small
  • 1 cup marsala wine
  • 1 cup chicken stock
  • 1 dash worcestershire sauce
  • 1 pound linguine
Instructions
  1. Heat the olive oil and butter in a large skillet with deep sides over medium high heat. While it heats up whisk the flour, garlic powder, dried thyme, salt and pepper together in a bowl. Toss the chicken breasts in the flour mixture to coat them, then get three of them into the hot pan. Let them brown for just 2 minutes on each side, then remove them to a plate and repeat with the other 3 chicken breasts. Once all of the chicken is cooked and removed from the pan, add in the mushrooms, garlic and onion and let them soften for a couple of minutes.
  2. Pour in the marsala wine, chicken stock and Worcestershire sauce and give it all a stir. Let the sauce come to a gentle boil and cook for 2-3 minutes to let it slightly reduce and thicken. Then add the chicken back in, season it all with an extra pinch of salt and pepper, and let it cook together for 15 minutes. While the chicken and sauce cook, get a large pot of water on the stove and bring it to a boil. Cook the linguine just until it is tender for 8-10 minutes, then drain it and toss it into the pot of chicken and sauce. Transfer the pasta and chicken to a platter and serve immediately family style!
Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 558 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2.3g14%
Cholesterol 69mg23%
Sodium 227mg10%
Potassium 938mg27%
Carbohydrates 65.7g22%
Fiber 3.8g16%
Sugar 5.4g6%
Protein 33.5g67%
Calcium 30mg3%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Marsala
Chicken Marsala

SaveSave

12 thoughts on “Chicken Marsala”

  1. We love chicken Marsala, it’s one of my husband’s favorite meals! Our recipe doesn’t have Worcestershire sauce in it though, I’ll have to try that!

  2. Although I don’t eat meat anymore, this was always one of my favorite dishes! Still trying to figure out how to recreate it without the chicken. Any ideas?

Leave a Reply

Your email address will not be published. Required fields are marked *