Chicken Marsala
CHICKEN MARSALA is a easy Italian-American recipe that serves 4. 400 calories per serving. Recipe by Downshiftology on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $16.60 total, $4.15 per serving
Ingredients
- 8 ounces Baby Bella Mushrooms (cleaned with a damp paper towel and sliced)
- 1 large Shallot (diced; yields about 1/4 cup)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 large pieces Chicken Breast (boneless, skinless; sliced horizontally into 2 cutlets each)
- 0.25 cup Cornstarch (used as gluten‑free coating; can substitute all‑purpose flour)
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
- 2 tablespoons Olive Oil (extra‑virgin)
- 3 tablespoons Unsalted Butter (divided; 1 tbsp for searing, 2 tbsp for mushrooms)
- 4 cloves Garlic Clove (minced)
- 1 cup Chicken Broth (low‑sodium)
- 0.75 cup Marsala Wine (sweet Italian cooking wine)
- 0.5 cup Heavy Cream (for richness; can use coconut cream for dairy‑free)
Instructions
Clean and Slice Mushrooms
Gently wipe the mushrooms with a damp paper towel to remove dirt; if needed, give a quick rinse in a colander and pat dry. Slice the mushrooms thinly.
Time: PT5M
Prepare Aromatics
Dice the shallot to about 1/4 cup, mince the garlic, and finely chop the parsley.
Time: PT3M
Butterfly the Chicken
Place each chicken breast on a cutting board and slice horizontally to create two thinner cutlets. If you prefer, you can use four smaller breasts and pound them to even thickness.
Time: PT5M
Season and Coat Chicken
In a shallow bowl combine 1/4 cup cornstarch (or flour), 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge each chicken piece in the mixture, shaking off excess.
Time: PT2M
Sear the Chicken
Heat 2 tbsp olive oil and 1 tbsp butter in the large skillet over medium‑high heat. Add the chicken and sear 3‑4 minutes per side until a golden crust forms. The chicken does not need to be fully cooked through.
Time: PT8M
Temperature: Medium‑high heat
Set Chicken Aside
Transfer the seared chicken to a plate and set aside.
Time: PT1M
Sauté Mushrooms
Add the remaining 2 tbsp butter to the same skillet. Toss in the sliced mushrooms and sauté 2‑3 minutes, stirring occasionally, until lightly browned.
Time: PT3M
Temperature: Medium heat
Add Garlic and Shallot
Stir in the minced garlic and diced shallot; cook for about 30 seconds until fragrant.
Time: PT0.5M
Temperature: Medium heat
Deglaze and Build Sauce
Pour in 1 cup chicken broth, 3/4 cup marsala wine, and 1/2 cup heavy cream. Stir to combine and bring to a boil.
Time: PT2M
Temperature: High heat to boil
Reduce the Sauce
Reduce heat to a gentle simmer and let the sauce thicken and reduce by about half, about 10‑15 minutes.
Time: PT12M
Temperature: Simmer
Finish the Dish
Return the chicken to the skillet, spoon sauce over it, and simmer 2‑3 minutes until the chicken is heated through and reaches an internal temperature of 165°F.
Time: PT3M
Temperature: Medium‑low heat
Garnish and Serve
Sprinkle the chopped parsley over the chicken and sauce. Serve immediately with mashed potatoes or your favorite side.
Time: PT1M
Nutrition Facts
- Calories
- 400
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten‑Free option (use cornstarch), Keto‑friendly (low carb), High‑protein
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Baby Bella Mushrooms: Cremini mushrooms, Button mushrooms
- Instead of Shallot: Yellow onion (use half amount)
- Instead of Fresh Parsley: Cilantro
- Instead of Chicken Breast: Turkey breast
- Instead of Cornstarch: All‑purpose flour, Arrowroot powder
- Instead of Kosher Salt: Regular table salt
- Instead of Ground Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine, Dairy‑free butter
- Instead of Garlic Clove: Garlic powder (½ tsp)
- Instead of Chicken Broth: Vegetable broth
- Instead of Marsala Wine: Dry sherry, Madeira
- Instead of Heavy Cream: Coconut cream
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon or Spatula
- Plate (for resting chicken)
- Colander (optional for rinsing mushrooms) (optional)
- Paper Towel
Critical Steps — Do Not Skip
- Coating the chicken evenly with cornstarch/f flour
- Searing the chicken to develop a golden crust
- Deglazing the pan and scraping up the fond
- Reducing the sauce until it thickens by half
Chef Tips from the Video
- Use cornstarch instead of flour for a crisp, gluten‑free coating.
- Avoid soaking mushrooms; a quick wipe keeps them dry and prevents a soggy sauce.
- Scrape the browned fond with a wooden spoon; it adds depth to the marsala sauce.
Troubleshooting
Chicken turns out dry.
Do not over‑cook during the sear; the chicken should be only partially cooked before simmering in the sauce.
Sauce is too thin.
Continue simmering until it reduces by half; alternatively, whisk in a teaspoon of cornstarch slurry.
Mushrooms release too much water.
Pat mushrooms dry after cleaning and sauté over medium‑high heat to evaporate excess moisture before adding liquid.
Storage
Refrigerator: Store in an airtight container for 4‑5 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The marsala sauce can be prepared up to 2 days ahead; reheat gently and add a splash of broth if it thickens too much.
- Sear the chicken and keep it refrigerated; finish by adding to the reheated sauce before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian‑American cuisine?
Chicken Marsala originated in the United States as an Italian‑American adaptation, combining traditional Italian marsala wine with American comfort‑food techniques like pan‑searing chicken. It became popular in mid‑20th‑century Italian restaurants and remains a staple of Italian‑American home cooking.
What are the traditional regional variations of Chicken Marsala in Italian‑American cooking?
While the classic version uses marsala wine, butter, and mushrooms, some regions add cream for extra richness or use a dry marsala for a less sweet profile. In the Northeastern U.S., you’ll often find a version with added herbs like thyme or rosemary.
How is Chicken Marsala traditionally served in Italian‑American households?
It is typically served hot over a bed of mashed potatoes, polenta, or egg noodles, allowing the silky marsala sauce to soak into the starch. A side of sautéed green beans or a simple salad often accompanies the dish.
What occasions or celebrations is Chicken Marsala associated with in Italian‑American culture?
Chicken Marsala is a go‑to weeknight dinner but also appears at family gatherings, holiday meals, and pot‑luck events because it can be made ahead and reheated without losing flavor.
How does Chicken Marsala fit into the broader Italian‑American cuisine tradition?
It exemplifies the Italian‑American love for rich, wine‑based sauces and the adaptation of Italian ingredients (marsala, mushrooms) to American cooking methods like pan‑searing and serving with hearty starches.
What are the authentic traditional ingredients for Chicken Marsala versus acceptable substitutes?
Authentic ingredients include boneless skinless chicken breasts, baby bella mushrooms, marsala wine, butter, and heavy cream. Substitutes can be cornstarch for flour (gluten‑free), coconut cream for dairy‑free, and dry sherry or Madeira instead of marsala.
What other Italian‑American dishes pair well with Chicken Marsala?
Pair it with classic sides like garlic‑sautéed green beans, roasted asparagus, or a simple arugula salad with lemon vinaigrette. For starches, creamy mashed potatoes, buttered noodles, or polenta complement the sauce beautifully.
What makes Chicken Marsala special or unique in Italian‑American cuisine?
The combination of sweet marsala wine, buttery mushrooms, and a creamy reduction creates a luxurious yet quick sauce that elevates a simple chicken cutlet into a restaurant‑quality entrée.
What are the most common mistakes to avoid when making Chicken Marsala?
Common errors include over‑cooking the chicken during the sear, soaking the mushrooms (which makes the sauce watery), and not reducing the sauce enough, resulting in a thin, bland finish.
Why does this Chicken Marsala recipe use cornstarch instead of all‑purpose flour for the coating?
Cornstarch creates a lighter, crispier crust and keeps the dish gluten‑free. Flour can become gummy during the longer simmer, whereas cornstarch maintains texture.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes. Prepare the sauce and sear the chicken, then store them separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce, add the chicken, and simmer briefly before serving.
What texture and appearance should I look for when the Chicken Marsala sauce is done?
The sauce should coat the back of a spoon, have a velvety sheen, and be reduced by about half. It will darken slightly and cling to the chicken and mushrooms without pooling.
What does the YouTube channel Downshiftology specialize in?
Downshiftology, hosted by Lisa, specializes in wholesome, whole‑food recipes that are easy to prepare, often focusing on gluten‑free, dairy‑free, and low‑carb options for healthy home cooking.
How does the YouTube channel Downshiftology's approach to Italian‑American cooking differ from other cooking channels?
Downshiftology emphasizes ingredient swaps for dietary restrictions (e.g., cornstarch for flour, coconut cream for dairy) while maintaining authentic flavors, whereas many channels stick to traditional ingredients without offering health‑focused alternatives.
Last updated: August 30, 2026
