Chicken Marsala is one of the true classics that has stood the test of time for a reason. It’s easy to make and absolutely delicious, with a creamy Marsala sauce, baby bella mushrooms, and fresh thyme. It takes less than 30 minutes to make, and it’s all done in one pan!.
This classic dish was served to me for the first time at a restaurant where I worked in high school, which doesn’t come as a surprise since it’s served in so many places.
A lot of times people assume that restaurant food is hard to make, but that’s definitely not true here. This is one of the easiest recipes you can prepare yourself. The reason they serve it at a lot of restaurants is because it’s such a delicious recipe!.
Chicken marsala is a classic Italian dish that combines pan-seared chicken cutlets with a rich and flavorful mushroom marsala wine sauce. When making this recipe at home, the key is choosing the right mushrooms to complement the dish. Selecting mushrooms with the ideal taste texture and appearance enhances the overall chicken marsala experience.
An Overview of Chicken Marsala
Chicken marsala originated in Sicily and is made by dredging chicken breast cutlets in flour, pan frying them to golden brown, and then braising the cutlets in a mushroom marsala sauce. The sauce is created by sautéing mushrooms and shallots or garlic in butter or olive oil, deglazing the pan with Marsala wine, and finishing it with chicken broth and cream.
Traditionally, chicken marsala uses brown cremini or white button mushrooms, but a variety of mushrooms can be substituted. The key is to select mushrooms that will soak up the rich flavors of the sauce while holding their shape when cooked. Heartier mushrooms with some natural umami flavor are ideal.
When you’re at the market or grocery store looking at mushrooms, keep these things in mind to help you pick out the best ones for chicken marsala.
Flavor
The mushrooms should have an earthy, savory flavor to balance against the sweet Marsala wine. Strongly flavored wild mushrooms like shiitake, porcini and oyster mushrooms make excellent substitutions, lending the dish more complexity. However, even humble white or brown mushrooms absorb the sauce beautifully when caramelized.
Texture
The mushrooms should stay whole and soft after sautéing; they shouldn’t be slimy or waterlogged. Buy mushrooms whose flesh is firm and meaty so it doesn’t fall apart too much when you cook them. Cremini, portobello, maitake (also called “hen of the woods”), and king oyster mushrooms are all good choices.
Shape and Size
The classic sliced mushroom shape provides the right balance of sauce to mushroom in each bite. Mini portobello caps and halved king oyster mushrooms present this ideal shape. Clustered branches like maitake and oyster mushrooms should be broken apart into smaller pieces. Avoid mushrooms like enoki, chanterelle and black trumpet that don’t retain their shape well.
Appearance
Look for mushrooms that are a neutral white, brown, or beige color for the traditional chicken marsala dish. Strongly colored mushrooms, like purple oyster mushrooms or golden chanterelle mushrooms, should be used in dishes that let their color stand out.
Recommended Mushrooms for Chicken Marsala
With these criteria in mind, here are the top mushrooms to use in chicken marsala:
Cremini
- Rich, earthy flavor
- Firm texture holds up well
- Ideal sliced shape and neutral brown color
Portobello
- Meaty, savory flavor
- Hearty gills retain shape when cooked
- Can use mini whole caps or sliced
Shiitake
- Distinct umami flavor
- Sturdy caps with firm stems
- Sliced stems work well in sauce
Oyster
- Subtle sweetness balances Marsala
- Thick clustered caps stay intact
- Break apart clusters into pieces
Maitake (Hen of the Woods)
- Earthy flavor with hint of spice
- Clustered branches don’t dissolve
- Break off small branch pieces
Porcini
- Intense, rich mushroom essence
- Sturdy texture
- Use sparingly chopped or sliced
White Button
- Delicate flavor soaks up sauce
- Affordable option
- Slice thick to retain shape
King Oyster
- Large, meaty caps with thick stems
- Halve caps and use sliced stems
- Sturdy gills hold their shape
Tips for Cooking Mushrooms in Marsala Sauce
To highlight the flavor and texture of the mushrooms, keep these tips in mind:
-
Dry sauté mushrooms first to concentrate flavor before adding wine.
-
Cook sliced mushrooms in batches to avoid steaming.
-
If water accumulates in pan, cook until evaporated before proceeding.
-
Add broth and cream after mushrooms to prevent sliminess.
-
Cook sauce just until mushrooms are done to preserve texture.
-
For a deeper flavor, use mushroom stems sliced thinly.
-
If mushrooms absorb sauce, add extra broth or cream.
Sample Mushroom Combinations for Chicken Marsala
Chicken marsala highlights one mushroom variety, but a blend also works beautifully. Try these combinations:
- Cremini and shiitake
- Cremini and maitake
- Portobello and oyster
- Portobello and porcini
- White button and shiitake
- Cremini, oyster and shiitake
Let the mushrooms be the star in chicken marsala. In this classic dish, the mushrooms really stand out when you pick the right kind and cook them just right. Try a few different kinds of mushrooms to find your favorite way to improve chicken marsala.
Add the rest of the braising liquid
To finish the chicken marsala sauce, add heavy cream and chicken broth (or chicken stock):
Lower the heat and add the meat back to the sauce along with any juices left over from the plate. Be careful not to let the liquid reach a raging boil, or the dairy may curdle.
Let the meat cook gently as the creamy sauce simmers and reduces, basting the tops with the sauce as it cooks.
The meat should be fully cooked to 165F after about 5 minutes, and the rich marsala wine sauce should have been mostly reduced and thickened.
Why You’ll Love This Recipe
This main dish is pretty filling and tastes great. It has a lot of protein, healthy dairy, and mushrooms. It has great flavor and is one of my favorite meat sauces.
Made in one pan – The entire dish is cooked in one pan, so dishwashing is kept at a minimum.
Less than 30 minutes to prepare – This is quick and easy enough to qualify for any weeknight meal. The entire recipe is cooked in less than 30 minutes.
Leftovers keep beautifully – So often leftovers are not as good as the freshly made recipe, but that’s not true here. The leftovers are just as good, and this can easily be reheated in the microwave.
The Chicken Marsala ingredients you’ll need are chicken breasts, baby bella mushrooms, fresh thyme, heavy cream, all-purpose flour, butter, garlic, chicken broth, and Marsala wine.
Chicken Marsala
FAQ
What kind of mushrooms are used in Marsala?
Button or cremini mushrooms are sautéed in this recipe, first without any butter and then with butter and thyme. Marsala wine is then added. You could easily use olive oil instead of the butter, and fresh shiitake, porcini, or chanterelles instead of (or in addition to) the button mushrooms.
What kind of mushrooms are used in sauteed mushrooms?
These sautéed mushrooms are a delicious, easy side dish! For the most complex flavor and texture, I recommend using a variety of mushrooms here. I like a mix of enoki, shiitake, and cremini mushrooms.
What are the main ingredients in Chicken Marsala?
Ingredients2 skin-on, boneless chicken breast halves. 1 teaspoon salt and ground black pepper to taste. 3 tablespoons butter, divided. 2 tablespoons olive oil. 5 white mushrooms, sliced. 1 shallot, minced. 1 tablespoon all-purpose flour. 1 cup Marsala wine.
Can I use shiitake mushrooms in Chicken Marsala?
I like to use a mixture of cremini and shiitake mushrooms to give it a more earthy flavor. Once the mushrooms are browned, add a teaspoon of flour to help thicken the sauce up. Now add the Marsala wine, chicken broth and parsley.