Chicken Marsala
by:
This post may contain affiliate links. Please read my disclosure policy.
This Chicken Marsala is an Italian classic that’s a quick and easy family favorite dinner recipe. Packed full of earthy mushrooms, smokey prosciutto, and perfectly crispy chicken – Delizioso!
If you’ve never tried this classic Italian dinner, then let me tell you, you are in for a treat! Not only is this dish super satisfying, but it’s packed full of earthy mushrooms, perfectly crisp chicken, and some cured prosciutto. I’ve also sprinkled my dish liberally with parsley, for color and some added freshness.
The best thing about this dish is how quick it is to put together and how well it pairs with just about anything! I love to throw this over some perfectly al dente pasta, mashed potatoes, or some rice. If you’re not looking for something starchy to soak up all the sauce then I’ve included a section below with some great veggie side dishes, so scroll on!
What Is Chicken Marsala?
This classic Italian dish features perfectly crisp and light chicken breast and some sautéed mushrooms, all cooked down in a Marsala wine sauce. This dish is rich and savory featuring some beautiful dry Marsala wine, so don’t confuse it with chicken piccata which is super lemony. But I wanted to change the classic recipe a bit and use my favorite mushrooms, shiitake mushrooms and add a bit more flavor by adding a bit of Prosciutto.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – Today we’re using chicken breasts, boneless and skinless.
- Flour – All purpose to dredge our chicken in and to thicken our sauce.
- Seasoning – Salt and pepper.
- Oregano – We’re using just dried oregano today.
- Olive oil and butter – We’re going to brown the butter. The olive oil will increase the smoke point and prevent the butter from burning.
- Mushrooms – Shiitake mushrooms for their earthy and meaty flavor, however you can use regular white mushrooms.
- Garlic – Use as much or little as you like.
- Prosciutto – Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked. If you don’t have prosciutto you could use bacon as well or just skip it completely.
- Wine – Marsala wine or another dry red wine, but to be traditional stick with Marsala.
- Broth – Chicken broth, low sodium to control the salt content of our dish.
- Parsley – Fresh and chopped up fine to be sprinkled over top as garnish.
How To Make Chicken Marsala
- Prepare the chicken: If you’re using 2 large chicken breasts, cut them in half lengthwise since they may be too thick. Place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they’re about 1/2 inch in thickness. Make sure not to break the meat.
- Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each chicken breast through flour and set aside.
- Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add a couple pieces of chicken at a time, you don’t want to crowd them, and cook until it starts to brown, about 3 minutes per side. It’s ok if it’s not cooked through completely. Repeat with remaining chicken.
- Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
- Finish the sauce: Add 1 tbsp of flour and stir. Pour wine and chicken broth to the skillet and stir and make sure you scrape the bottom of the pan. Season with salt and pepper if needed. Let it simmer for about 3 minutes. The sauce will start to thicken a bit.
- Complete the dish: Add chicken to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more and the chicken cooks through if needed. Garnish with parsley and serve.
How To Serve
This chicken dish is perfect served over some buttered noodles or over some mashed potatoes. You can also serve this with a side of roasted broccoli or green beans. Here are some other suggestions to serve this chicken with:
- Mashed Potatoes
- Thyme Skillet Potatoes
- Lemon Orzo with Asparagus
- Roasted Green Beans and Mushrooms
- Creamy Garlic Parmesan Mushrooms
- Italian Roasted Mushrooms And Veggies
- Old Fashioned Green Beans
- Mushroom Arugula Warm Salad
Can I Use Chicken Thighs?
You can actually make this dish with boneless skinless chicken thighs. But I would still go through the process of pounding the thighs between two pieces of parchment paper so that they’re all the same thickness. This will ensure even cooking and it will cook pretty quick.
Leftovers
Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
More Delicious Chicken Dishes To Try:
- Firecracker Chicken
- Korean BBQ Chicken
- Lemon Roasted Garlic Chicken Legs
- Chicken Korma
- Kung Pao Chicken
- Chicken Cacciatore
- Pressure Cooker Whole Chicken
- Spatchcock Chicken
- Lemon Pepper Chicken
- Honey Garlic Chicken
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Chicken Marsala
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
This Chicken Marsala is great on its own, however you can also serve it along different side dishes. Some side dishes include pasta, rice pilaf, roasted potatoes or mixed vegetables.
Equipment
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 cup all-purpose flour for dredging chicken
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 oz shiitake mushrooms sliced
- 2 garlic cloves minced
- 4 slices Prosciutto chopped
- 3/4 cup Marsala wine
- 1/2 cup chicken broth low sodium
- 1 tbsp all-purpose flour
- parsley for garnish
Instructions
- Prepare the chicken: If you're using 2 large chicken breasts, cut them in half lengthwise since they may be too thick. Place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about 1/2 inch in thickness. Make sure not to break the meat.
- Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each chicken breast through flour and set aside.
- Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add a couple pieces of chicken at a time, you don't want to crowd them, and cook until it starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely. Repeat with remaining chicken.
- Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
- Finish the sauce: Add 1 tbsp of flour and stir. Pour wine and chicken broth to the skillet and stir and make sure you scrape the bottom of the pan. Season with salt and pepper if needed. Let it simmer for about 3 minutes. The sauce will start to thicken a bit.
- Complete the dish: Add chicken to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more and the chicken cooks through if needed. Garnish with parsley and serve.
Recipe Notes
- Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 461kcal (23%)Carbohydrates: 35g (12%)Protein: 30g (60%)Fat: 17g (26%)Saturated Fat: 5g (31%)Cholesterol: 85mg (28%)Sodium: 783mg (34%)Potassium: 622mg (18%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 123IU (2%)Vitamin C: 2mg (2%)Calcium: 21mg (2%)Iron: 2mg (11%)
