This Chicken Marsala Recipe is a classic Italian-American dish with chicken breast, almond flour, butter, mushrooms, shallots, garlic, wine, and heavy cream.
This Chicken Marsala (Keto and Gluten Free) is an Americanized dish that is a variation of a traditional Italian scaloppine dish. It is super easy to make at home and the sauce is exceptional. Feel free to serve this on a pasta of your choice. You are better off pairing the chicken Marsala with a full bodied white wine like Chardonnay. A red wine will only overwhelm the sweetness of the Marsala wine.
What is Chicken Marsala?
Chicken Marsala is a popular Italian-American dish that consists of chicken cutlets cooked in a Marsala wine sauce. It originated in Sicily, Italy, where Marsala wine is produced. The dish typically features thin chicken cutlets that are lightly coated in flour, then pan-fried until golden and cooked through.
The chicken is then simmered in a sauce made from Marsala wine, mushrooms, garlic, and herbs. The Marsala wine adds a rich, sweet flavor to the dish, while the mushrooms add depth and earthiness. Chicken Marsala is often served with pasta, mashed potatoes, or rice, and it is a comforting and flavorful dish enjoyed by many.
Why you will love this recipe
- Rich and Flavorful: The combination of Marsala wine, mushrooms, garlic, and herbs creates a sauce that is rich, flavorful, and savory. It adds depth to the chicken and enhances its taste.
- Easy to Make: This recipe is relatively simple and does not require complex techniques. It is a great option for home cooks, whether you're a beginner or experienced in the kitchen.
- Versatile: Chicken Marsala can be enjoyed on various occasions. It is suitable for a family meal, a casual gathering with friends, or even a special dinner. You can pair it with different side dishes such as pasta, rice, mashed potatoes, or roasted vegetables, allowing you to customize the meal to your liking.
Chicken Marsala Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken breast
- Almond flour
- Salted butter
- Chicken broth
- Marsala wine
- Heavy cream
See recipe card for Chicken Marsala (Keto and Gluten Free) quantities.
How to make Chicken Marsala
Add the almond flour and 1 teaspoon of salt in a baking dish and mix. Dredge the chicken in the flour.
Heat 1 tablespoon of olive oil and 2 tablespoon of butter in a large skillet over medium heat. Wait until the oil starts to simmer and then add the chicken, cook for 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
Add 1 tablespoon of butter and 1 tablespoon of olive oil and wait until it melts. Add the mushrooms and toss for about 3-4 minutes. Then add the shallots, thyme and garlic and wait until the garlic is fragrant. Add the broth, wine, cream and stir.
Bring to a boil and then reduce heat to medium-low. Simmer for 15 minutes until the sauce becomes thicker. Add the chicken back into the sauce and salt and pepper as needed.
Garnish with parsley and top with parmesan. Enjoy!
Hint: Make sure the brown the chicken on a medium-high heat.
What to serve with Chicken Marsala
- Pasta: Serve the Chicken Marsala over cooked pasta such as linguine, fettuccine, or spaghetti. The pasta absorbs the flavorful Marsala sauce, complementing the chicken beautifully.
- Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to Chicken Marsala. The buttery and smooth texture of the potatoes provides a nice contrast to the savory chicken and sauce.
- Rice: Choose your favorite rice variety, such as white rice, brown rice, or even wild rice, to serve alongside Chicken Marsala. The rice can soak up the delicious sauce and add a comforting element to the meal.
- Roasted Vegetables: Roasted vegetables, such as carrots, broccoli, asparagus, or Brussels sprouts, can provide a vibrant and nutritious side dish. The caramelized flavors of the roasted vegetables can complement the savory chicken.
- Olive oil: I used olive oil for this recipe, but you can try canola, vegetable or sunflower oil as well.
- Chicken: I used pre-sliced thin chicken for this recipe. You can buy regular sized chicken breast and slice it yourself.
- Butter: I love using salted butter but you could always use unsalted butter and adjust the salt yourself.
- Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
- Heavy cream: If you wish to use a milder cream and not heavy cream half and half or milk works wonders! You can use the same amount.
Chicken Marsala Recipe Variations
- Creamy Chicken Marsala: To make the dish creamier, you can add a splash of heavy cream or half-and-half to the sauce. This creates a luscious and velvety texture and adds a touch of richness to the dish.
- Mushroom Medley: Instead of using just one type of mushroom, try using a variety of mushrooms such as cremini, shiitake, or oyster mushrooms. This adds different flavors and textures to the dish, creating a more complex mushroom profile.
- Lemon Zest: For a touch of brightness and freshness, add some lemon zest to the Chicken Marsala sauce. The zest of a lemon adds a vibrant citrus flavor that complements the rich flavors of the dish.
- Spinach or Sun-Dried Tomatoes: Add a pop of color and additional flavors by incorporating ingredients like baby spinach or sun-dried tomatoes. Stir them into the sauce during the cooking process for an extra burst of taste and visual appeal.
Check out this Gluten Free Chicken Piccata.
- Skillet or Sauté Pan: A large skillet or sauté pan with high sides is essential for cooking the chicken and making the Marsala sauce. Choose a pan that is wide enough to accommodate the chicken pieces in a single layer.
- Tongs or Spatula: Tongs or a spatula will be helpful for flipping and turning the chicken while cooking it in the pan.
- Cutting Board and Knife: You'll need a cutting board and a sharp knife to cut the chicken into pieces or prepare any additional ingredients, such as onions, garlic, or mushrooms.
- Measuring Cups and Spoons: Accurately measuring the ingredients is crucial for the success of the recipe. Have a set of measuring cups and spoons on hand to measure both liquid and dry ingredients.
- Whisk or Wooden Spoon: A whisk or a wooden spoon will be useful for stirring and combining the ingredients in the sauce.
- Kitchen Timer: A kitchen timer or a timer on your phone can help you keep track of cooking times and ensure that the chicken is cooked to perfection.
- Serving Platter: Once the Chicken Marsala is ready, you'll want to transfer it to a serving platter to present it beautifully. Choose a platter that is large enough to hold the chicken pieces and the sauce.
- Meat Thermometer: If you want to ensure that the chicken is cooked to the appropriate internal temperature, you can use a meat thermometer to check its doneness. The chicken should reach an internal temperature of 165°F (74°C).
- Garlic Press: If you prefer using minced garlic instead of smashing and mincing it by hand, a garlic press can be a handy tool.
- Lid or Foil: Having a lid for your skillet or some aluminum foil on hand can help cover the pan during cooking to trap heat and ensure the chicken cooks evenly.
How to store Chicken Marsala
To store my Chicken Marsala Recipe, follow these guidelines:
- Refrigeration: If you have leftovers or need to store the cooked Chicken Marsala, transfer it to an airtight container. Allow the dish to cool down before refrigerating it. The Chicken Marsala can be stored in the refrigerator for up to 3 to 4 days.
- Separate Containers: If you have any side dishes or accompaniments like pasta or rice, it's best to store them separately from the Chicken Marsala. This helps maintain the quality and texture of each component.
- Freezing: If you want to freeze Chicken Marsala, it's best to freeze it without the sauce. The sauce can become watery when thawed and reheated. Cook and freeze the chicken separately, and when you're ready to enjoy it, prepare the Marsala sauce fresh.
- Airtight Containers or Freezer Bags: Use airtight containers or freezer bags to store the chicken. Make sure to remove as much air as possible from the container or bag before sealing it to prevent freezer burn. Label the containers with the date for easy identification.
- Thawing and Reheating: When you're ready to enjoy the frozen Chicken Marsala, thaw it in the refrigerator overnight. Once thawed, reheat it in a skillet or oven until heated through. You may need to add a little extra liquid or sauce to prevent it from drying out.
Chicken Marsala Recipe Top tips
- Pound the chicken: For even cooking and tender results, pound the chicken breasts or thighs to an even thickness before cooking. This helps the chicken cook more quickly and evenly.
- Use Marsala wine: Marsala wine is a key ingredient in Chicken Marsala, and using authentic Marsala wine adds a rich and distinct flavor to the dish. Opt for a dry or semi-dry Marsala wine for the best results.
- Sauté mushrooms separately: To ensure the mushrooms in the dish have a golden brown color and a delicious flavor, consider sautéing them separately in a hot pan with a bit of olive oil or butter before adding them to the Chicken Marsala. This extra step adds depth to the mushroom flavor.
- Adjust the sauce consistency: If you prefer a thicker sauce, you can add a slurry made of equal parts cornstarch and water to the Marsala sauce. This helps thicken the sauce to your desired consistency.
- Season and sear the chicken: Season the chicken with salt and pepper before cooking it. When searing the chicken in the pan, make sure the pan is hot, and don't overcrowd it. Searing the chicken at a high heat creates a flavorful crust and locks in the juices.
- Let the chicken rest: After cooking the chicken, allow it to rest for a few minutes before slicing or serving. This allows the juices to redistribute and ensures moist and tender meat.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove