Chicken Marsala
Chicken Marsala is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $13.30 total, $3.33 per serving
Ingredients
- 5 cloves Garlic (minced)
- 1.5 pounds Chicken Breast (boneless, skinless; sliced into cutlets and pounded thin)
- 1.5 teaspoons Salt (kosher or table salt)
- 0.5 teaspoons Black Pepper (freshly ground)
- 0.5 cup + 1 tablespoon All-Purpose Flour (for dredging chicken and thickening sauce)
- 0.25 cup + 2 tablespoons Olive Oil (extra‑virgin recommended)
- 2 tablespoons Unsalted Butter (cut into pieces)
- 8 ounces Cremini Mushrooms (sliced; can substitute button or shiitake mushrooms)
- 0.75 cup Marsala Wine (dry Marsala; substitute dry white wine + 1 tbsp brandy if unavailable)
- 0.5 cup Chicken Stock (low‑sodium)
- 0.25 cup Heavy Cream (heavy whipping cream)
Instructions
Mince Garlic
Smash the garlic cloves and mince them finely.
Time: PT2M
Prepare Chicken
Slice each chicken breast horizontally to create two cutlets, then pound each cutlet to an even thickness. Sprinkle both sides with 1½ teaspoons salt and ½ teaspoon pepper.
Time: PT5M
Dredge Chicken
Place ½ cup flour in a shallow dish. Lightly coat each cutlet, shaking off any excess flour.
Time: PT3M
Heat Oil
Add ¼ cup olive oil to the skillet and heat over medium‑high until it shimmers.
Time: PT2M
Temperature: medium‑high
Brown Chicken
Place the dredged cutlets in the hot skillet. Cook 3‑4 minutes per side until lightly browned.
Time: PT8M
Temperature: medium‑high
Rest Chicken
Transfer the browned chicken to a wire rack to rest while you make the sauce.
Time: PT2M
Sauté Mushrooms
In the same skillet, add 2 tablespoons butter and 2 tablespoons olive oil. Melt over medium heat, then add the sliced mushrooms. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
Time: PT6M
Temperature: medium
Add Garlic
Stir in the minced garlic and cook for about 1 minute, just until fragrant and translucent.
Time: PT1M
Temperature: medium
Toast Flour
Sprinkle 1 tablespoon flour over the mushrooms and garlic, stirring to coat. Cook for 1 minute to toast the flour.
Time: PT1M
Temperature: medium
Deglaze with Marsala
Pour in ¾ cup Marsala wine, scraping up any browned bits. Simmer until the liquid reduces by about half.
Time: PT4M
Temperature: medium
Add Stock
Stir in ½ cup chicken stock and let the mixture simmer for 3 minutes to meld flavors.
Time: PT3M
Temperature: medium
Finish Sauce with Cream
Reduce heat to low and whisk in ¼ cup heavy cream. Cook for 1 minute until the sauce is glossy.
Time: PT1M
Temperature: low
Reheat Chicken
Return the rested chicken cutlets to the skillet, spoon sauce over them, and simmer 2‑4 minutes until the chicken is warmed through.
Time: PT4M
Temperature: low‑medium
Serve
Plate the chicken with a generous ladle of mushroom‑Marsala sauce. Serve over freshly cooked linguine or your favorite pasta.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 52g
- Carbohydrates
- 10g
- Fat
- 30g
- Fiber
- 1g
Dietary info: Contains dairy, Contains gluten, Contains alcohol
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chicken Breast: Boneless skinless chicken thighs
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Cremini Mushrooms: Button mushrooms, Shiitake mushrooms
- Instead of Marsala Wine: Dry white wine with 1 tbsp brandy
- Instead of Chicken Stock: Vegetable stock
- Instead of Heavy Cream: Half‑and‑half (less rich)
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Meat Mallet
- Measuring Cups and Spoons
- Shallow Dish
- Wire Rack
- Wooden Spoon
- Tongs
Critical Steps — Do Not Skip
- Season and pound chicken to an even thickness
- Dredge chicken and shake off excess flour
- Achieve a golden brown crust on the chicken
- Do not let garlic burn
- Reduce Marsala wine properly
- Thicken sauce with flour and cream without curdling
- Reheat chicken gently to avoid overcooking
Chef Tips from the Video
- Pat the chicken dry before seasoning for better browning.
- Use a mix of cremini and button mushrooms for depth of flavor.
- A splash of brandy in the Marsala adds an extra layer of richness.
Troubleshooting
Sauce is too thin.
Simmer a few minutes longer to reduce, or whisk in an extra teaspoon of flour mixed with a splash of water.
Chicken turns out dry.
Do not overcook the chicken; it should be removed while still slightly pink inside and finished in the sauce.
Garlic tastes bitter.
Cook garlic only until fragrant and translucent; remove from heat immediately if it starts to brown.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze sauce and chicken separately for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The mushroom‑Marsala sauce can be made up to 2 days ahead; reheat gently over low heat.
- Cooked chicken can be refrigerated and added back to the sauce just before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian cuisine?
Chicken Marsala originates from the Sicily region, where Marsala wine is produced. The dish showcases the Italian tradition of pairing local fortified wine with poultry and mushrooms, creating a comforting, celebratory meal often served at family gatherings.
What are the traditional regional variations of Chicken Marsala in Italian cooking?
In Sicily, the sauce may include shallots and a touch of tomato, while in northern Italy cooks sometimes finish the dish with a splash of cream for extra richness. Some versions also add fresh herbs like parsley or thyme at the end.
How is authentic Chicken Marsala traditionally served in Italy?
Authentic Chicken Marsala is typically served hot, drizzled with the mushroom‑Marsala sauce, and accompanied by a simple side such as buttered pasta, polenta, or roasted vegetables. It is often enjoyed with a glass of the same Marsala wine used in the recipe.
What occasions or celebrations is Chicken Marsala traditionally associated with in Italian culture?
Chicken Marsala is a popular dish for weekend family meals, holiday gatherings, and special occasions like birthdays because it feels both elegant and comforting without requiring extensive preparation.
How does Chicken Marsala fit into the broader Italian cuisine tradition?
The dish exemplifies Italian cooking’s focus on high‑quality ingredients, simple techniques, and the use of regional wines to build flavor. It reflects the Italian principle of letting a few ingredients shine together.
What are the authentic traditional ingredients for Chicken Marsala versus acceptable substitutes?
Traditional ingredients include boneless chicken breast, dry Marsala wine, cremini or button mushrooms, butter, olive oil, and a splash of heavy cream. Acceptable substitutes are dry white wine with a tablespoon of brandy for Marsala, chicken thighs for breast, and half‑and‑half instead of heavy cream.
What other Italian dishes pair well with Chicken Marsala?
Chicken Marsala pairs beautifully with simple pasta dishes like linguine al limone, creamy risotto, or a light arugula salad dressed with lemon vinaigrette. A side of roasted asparagus or sautéed spinach also complements the rich sauce.
What are the most common mistakes to avoid when making Chicken Marsala at home?
Common mistakes include over‑cooking the chicken, letting the garlic burn, and not reducing the Marsala enough, which results in a watery sauce. Also, failing to shake off excess flour can lead to a gummy coating.
Why does this Chicken Marsala recipe use a flour dredge instead of simply seasoning the chicken?
The flour dredge creates a light crust that locks in moisture and provides a surface for the sauce to cling to, delivering a richer flavor and better texture than seasoning alone.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes, you can prepare the mushroom‑Marsala sauce up to two days ahead and keep it refrigerated in an airtight container. Reheat gently over low heat and add the cooked chicken just before serving to keep it tender.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, step‑by‑step home cooking tutorials that focus on classic comfort foods and quick weeknight meals with clear visual instructions.
How does the YouTube channel Preppy Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Preppy Kitchen emphasizes simplicity and speed, using everyday pantry staples and minimal equipment while still preserving authentic flavors. Unlike some channels that delve into complex techniques, Preppy Kitchen delivers reliable, beginner‑friendly recipes that fit a busy lifestyle.
Last updated: August 30, 2026
