Get ready for an Italian feast in just 30 minutes with our Easy Chicken Marsala. It’s a simple yet exquisite blend of bright red peppers and the boldness of Marsala wine, simple and sensational.
Doesn’t “marsala” sound so darn fancy? For this recipe, you’ll need to pick up some Marsala wine. I usually find it in the fortified wine section of my grocery store (near the Port, Vermouth, etc.), but if you absolutely can’t find it, you can substitute Madeira wine. If you can’t find either of those, use equal parts dry sherry and sweet vermouth. It won’t taste exactly the same, but it’s close enough, and it still tastes fabulous.
Table of Contents
Reasons to Love This Chicken Marsala
- Easy Chicken Marsala is a go-to for busy nights.
- The rich Marsala wine sauce, combined with mushrooms and herbs, creates a deeply satisfying taste.
- This Chicken Marsala is versatile and pairs well with various sides like pasta, rice, or vegetables.
Recipe Ingredients
- Marsala Wine: Offers a rich, slightly sweet, and complex flavor that is key to the dish’s unique taste profile.
- Red Bell Pepper: Adds a sweet, mildly tangy flavor and a crunchy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Mushroom Variation: For a delightful twist on the classic Chicken Marsala, consider adding a mushroom variation. Incorporate a mix of your favorite mushrooms, such as cremini, shiitake, or white button mushrooms, sliced or chopped, into the recipe.
- Creamy Chicken Marsala: Add heavy cream after the Marsala wine and let it simmer. This creates a rich, velvety Marsala sauce, adding luxurious depth to the dish.
How to Make Easy Chicken Marsala
Step #1: Butterfly the chicken breasts into two pieces by slicing them in half horizontally (holding your knife blade parallel to your cutting board). Season the four thin breast pieces with salt and pepper. Dredge them lightly in flour.
Step #2: Heat two tablespoons of oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set them aside.
Step #3: Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Sauté for 3 minutes. Add the garlic and cook for another 30 seconds.
Step #4: Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and reduce the heat to medium. Cook for 6-8 minutes, until the chicken is cooked through. Garnish with parsley or fresh thyme if desired.
Expert Tip
For an even cook and tender texture in your Italian Chicken Marsala, use a meat mallet to gently pound the chicken breasts to uniform thickness before cooking. This ensures they cook evenly and quickly.
Frequently Asked Questions
For a non-alcoholic substitute, you can use a mixture of white grape juice with a bit of balsamic vinegar. A good starting ratio is 1 cup of white grape juice to 1 tablespoon of balsamic vinegar, adjusted to taste. This substitute will make your Chicken Marsala enjoyable without the alcohol.
Absolutely! For a well-rounded meal, consider serving mashed potatoes and Honey Herb French Bread alongside this Chicken Marsala dish.
To enhance the flavor of Chicken Marsala, replace the water in the recipe with chicken broth. This will add depth and richness to the sauce.
Storage Info
Store this Homemade Chicken Marsala in an airtight container in the refrigerator; it will stay good for up to 3-4 days. To freeze it, store it in a freezer-safe container, it will last for about 2-3 months.
To reheat, thaw overnight in the fridge if frozen, then warm it gently in a pan over medium heat until heated through.
More Chicken Recipes That You’ll Love
Easy Chicken Marsala Recipe
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tsp salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons extra virgin olive oil - divided
- 1 medium yellow onion - sliced
- 1 red bell pepper - sliced
- 3 cloves garlic - peeled and minced
- 1 cup Marsala wine
- 1/2 cup water
- parsley or fresh thyme for garnish - optional
Instructions
- Butterfly the chicken breasts into two pieces by slicing them in half horizontally (holding your knife blade parallel to your cutting board). Season the four thin breast pieces with salt and pepper. Dredge them lightly in flour.
- Heat two tablespoons of oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set them aside.
- Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Sauté for 3 minutes. Add the garlic and cook for another 30 seconds.
- Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and reduce the heat to medium. Cook for 6-8 minutes, until the chicken is cooked through. Garnish with parsley or fresh thyme if desired.
NOTES
Nutrition
I couldn’t believe how fast this came together, it tasted like a special dinner.