Ah, Chicken Marsala. I could never, ever get sick of making or enjoying this classic, easy-to-prepare chicken dish. It perfectly demonstrates how simple is so often better – you need only a handful of humble ingredients to whip this up. And I’ve never met anyone who isn’t thrilled to sit down to this meal (okay fine, if you’re a plant-based eater, then yeah – this Chicken Marsala with Crispy Potatoes clearly isn’t for you).
If I’m being totally honestly with you (which I always am), this one comes with some pretty strong Olive Garden vibes. I used to order the Chicken Marsala there all. the. time. and I think I’d leave the restaurant swollen like a balloon from the sheer salt content.
My recipe today is sooo so much better because we’re flying the plane (driving the boat?). We’re in control of each and every thing that goes in the pan and thus, on our plate, when all is said and done. Juicy chicken + creamy, marsala-laced sauce, mushrooms + onion and garlic for aromatic flavor. I love this served with simple, crispy roasted potatoes but honestly, you can serve with whatever you like. Twirly pasta, crusty bread, rice – choice is yours!
What is Chicken Marsala?
Chicken Marsala is a simple, Italian-American dish of seared chicken cutlets covered in a creamy sauce of marsala wine and heavy cream. A classic restaurant dish, this one is so very easy to make at home, and only requires a handful of simple, easy-to-find ingredients:
- Chicken breasts (we’ll pound them thin to make them extra juicy, and so they cook evenly)
- Mushrooms
- Onions + Garlic (these are technically optional, but I think they make all the difference in the world, when it comes to adding depth of flavor to the sauce)
- Heavy Cream (it’s a creamy sauce, after all)
- Marsala Wine (more on this, below!)
What is Marsala Wine?
Offered in a range of flavor profiles, from sweet to dry, Marsala is a Sicilian fortified wine that is often used in cooking and baking, as it helps to create a lot of rich, almost nutty flavor in sauces. It is typically fortified with brandy and thus has a higher alcohol content than many other wines.
You’ll find it available in a wide variety of sweetness levels and Marsala is categorized and priced based on color and how long it has been aged.
What does Marsala taste like?
Marsala often sports a caramel, almost nutty flavor (I get almond, sometimes) with notes of dried fruit. It ranges in flavor from dry and barely sweet to very sweet. The longer it ages, the stronger the flavor and higher the alcohol content.
Can You Use “Cooking Wine?”
For this recipe, absolutely. Yes. A lot of people will tell you never to purchase the wines labeled “cooking wine” – the ones typically found in the vinegar aisle, and instead to just get real deal wine. I often follow that rule of thumb, but I this case, I say go ahead and just get the inexpensive “Marsala Cooking Wine,” and call it good.
There really is no need to spring for any hard-to-find, pricier Marsala wine here. The point of this recipe is to be easy on you – and that means affordability and accessibility matter. The flavor is going to still be AMAZING!
7-Ingredient Chicken Marsala with Crispy Potatoes: Here’s the Step-by-Step:
Preheat the oven to 425 degrees F. Adjust your rack to the middle position. Put the potatoes on a large baking sheet, coat in 1 TBSP of the olive oil, season well with salt and pepper, and roast (turning once) until golden brown and crispy; about 25 to 30 minutes.
Using either a heavy-bottomed glass or a meat mallet, pound the chicken breasts until they’re about half as thin as they were to begin with. This keeps them juicer, and helps them cook faster. Season them liberally with salt and pepper.
Add 1 TBSP olive oil to a large deep-sided skillet set over med-high heat. Brown the chicken very well on both sides; about 3 to 4 minutes per side. You don’t need to cook them all the way through (they’ll finish in the sauce). Transfer to a plate or tray while you prepare the sauce.
Reduce the heat to medium and, in the same skillet, add the remaining TBSP oil along with the mushrooms and sliced onion. Cook, stirring occasionally, until tender; 5 minutes. Season lightly with salt and pepper.
Add the marsala and cream to the pan, season again (lightly; we’re building flavor here), and slice the chicken back into the pan, along with the juices. Cover the pan and let this simmer for 5 minutes, until done. Serve with the roasted potatoes.
If you like the looks of this 7-Ingredient Chicken Marsala with Crispy Potatoes, you might want to check out:
Coq au Rose’ with Lemon & Hazelnuts
Filipino Chicken Adobo with Coconut Rice
7-Ingredient Chicken Marsala with Crispy Potatoes
A classic for a reason. This recipe combines flavorful Marsala wine, cream, mushrooms, and garlic in an easy, fast sauce that perfectly coats some boneless, skinless chicken breasts, pounded thin for juiciness. I don’t count olive oil and S&P as ingredients! Blogger’s prerogative 😉Â
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, as needed
3 TBSP olive oil, dividedÂ
16 ounces sliced cremini mushrooms (button are also fine)
1 cup sliced onion, any kind
3 garlic cloves, minced or grated
½ cup marsala wine (“cooking wine” is just fine here; in the vinegar aisle)
½ cup heavy cream
24 oz. baby gold potatoes, halved, or larger Yukon gold potatoes, cut into bite-sized pieces
Instructions
- Preheat the oven to 425 degrees F. Adjust your rack to the middle position. Put the potatoes on a large baking sheet, coat in 1 TBSP of the olive oil, season well with salt and pepper, and roast (turning once) until golden brown and crispy; about 25 to 30 minutes.Â
- Using either a heavy-bottomed glass or a meat mallet, pound the chicken breasts until they’re about half as thin as they were to begin with. This keeps them juicier, and helps them cook faster. Season them liberally with salt and pepper.Â
- Add 1 TBSP olive oil to a large deep-sided skillet set over med-high heat. Brown the chicken very well on both sides; about 3 to 4 minutes per side. You don’t need to cook them all the way through (they’ll finish in the sauce). Transfer to a plate or tray while you prepare the sauce.
- Reduce the heat to medium and, in the same skillet, add the remaining TBSP oil along with the mushrooms and sliced onion. Cook, stirring occasionally, until tender; 5 minutes. Season lightly with salt and pepper.Â
- Add the marsala and cream to the pan, season again (lightly; we’re building flavor here), and slide the chicken back into the pan along with the juices. Cover the pan and let this simmer for about 5 minutes, until done. Serve with the roasted potatoes.
