Easy Chicken Marsala Recipe (2024)

1.Easy Chicken Marsala Recipe Highlights

2.Ingredients You’ll Need

3.How to Make Chicken Marsala Step-by-Step

4.Tip To Brown Meat In The Instant Pot

5.Expert Tips To Make Marsala Chicken

6.Storing

7.Serving Ideas

8.Frequently Asked Questions

9.More Recipes You’ll Love!

10.Recipe Card 📖

Can You Freeze Chicken Marsala?

Yes, you can! Let the chicken cool completely. Place it in a freezer-safe container and freeze it for up to two months. When ready to eat, thaw in the refrigerator and reheat covered with foil in an oven preheated to 350º F until warmed through for best results.

Can I make chicken Marsala without Marsala wine?

To make Marsala chicken, you need Marsala wine; otherwise, you are making just creamy chicken with mushrooms.

What kind of Marsala wine do I need to make Marsala Chicken?

To make Marsala chicken you need dry Marsala wine. Sweet Marsala wine is best for desserts, such as Tiramisu.

Can I make this recipe over the stovetop?

Absolutely! Follo the instruction in the recipe card below.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

• ▢ 4 – 5 skinless boneless, chicken breasts
• ▢ ½ cup (70 g) all-purpose flour ,for dredging
• ▢ Kosher salt and freshly ground black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 3 tablespoons (42 g) butter
• ▢ 3 tablespoons (45 ml) olive oil
• ▢ 8 oz (250 g) mushrooms ,stemmed and halved
• ▢ 1 shallot ,thinly sliced
• ▢ 3 garlic ,minced
• ▢ 2/3 cup (160 ml) Marsala wine
• ▢ 2/3 cup (160 ml) chicken stock
• ▢ ½ cup (120 ml) heavy cream
• ▢ Parsley to garnish

PRESSURE COOKER INSTRUCTIONS:

• Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also cut the chicken breasts in half horizontally or buy them thinly sliced.

• Put the flour on a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

• Turn the Instant Pot ON, select "saute" mode, and adjust the heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 – 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep it warm. Repeat with the rest of the chicken breasts.

• Add the remaining oil and butter to the pot. When melted, add mushroom, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.

• Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the pot into the liquid. Press "cancel".

• Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust the cooking time to 10 minutes.

• When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”

• Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.

• Select “saute” adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

• Garnish with fresh chopped parsley, if desired. Serve hot.

STOVETOP INSTRUCTIONS:

• Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound them with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half horizontally or buy them thinly sliced.

• Add the flour to a shallow platter and season with a fair amount of salt, black pepper, and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

• Heat the oil and 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, brown the chicken, turning once, until it is golden and just barely cooked through, about 5 – 6 minutes. Transfer the chicken to a plate and set aside.

• Add the remaining oil and butter to the skillet. When melted, add mushrooms, shallots, and garlic. Cook for 5 – 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste.

• Add Marsala wine to the skillet and cook for about 3 – 5 minutes to reduce the wine – scrape any brown bits from the skillet into the liquid. Add the chicken stock and heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 – 15 minutes

• Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 – 3 minutes.

• Garnish with fresh chopped parsley, if desired. Serve hot.

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