Chicken Marsala
Pan-seared chicken in a rich Marsala wine and mushroom sauce.
30 min total, one pan
Timing: 30 mins
Chicken Marsala
Pan-seared chicken in a rich Marsala wine and mushroom sauce.
30 min total, one pan
Timing: 30 mins
Key move
Sear the chicken in hot oil and butter for exactly 3 minutes per side, achieving a golden-brown crust before removing to prevent dryness.
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The Setup
- Skillet12-inch
- SaucepanMedium (2-3 qt)
- Cutting Board
- Chef's Knife
- Spatula
The Mise en Place
5 of 13Your prep station before cooking begins
The Dry Mix (0/8)
My chicken is pale and sticking to the pan, not getting that nice crust.
Ah, that tells me the pan wasn't quite hot enough when the chicken went in.
My chicken seems dry and a bit tough, even though I cooked it for the time it said.
That's a common one! Recipes give us a guide, but chicken thickness varies. The key is to trust your thermometer. We're looking for that perfect 165°F (74°C) in the thickest part.…
Chef's Notes
Sear chicken until deeply golden brown for maximum flavor. Don't overcrowd the pan; cook in batches if needed.
Deglaze the pan with Marsala wine, scraping up browned bits for a richer sauce. Let the wine reduce by half.
Serve over creamy mashed potatoes or tender egg noodles to soak up the delicious Marsala sauce.
Garnish with fresh parsley for a pop of color and brightness. Toasted pine nuts add a nice crunch.
The Method
SEASON + DREDGE
Salt/pepper chicken. Dust in flour (1 cup) and shake off excess.
Gummy coating: Too much flour creates a pasty crust. Tap the pieces firmly against the bowl edge.
Chicken is seasoned and lightly floured.
SEAR
Oil + 1 tbsp butter (3 tbsp) in skillet, medium-high. Sear chicken 3 minutes per side. Remove.
Sticking chicken: If the chicken resists when you try to flip it, it needs more time; wait until it releases naturally.
Chicken is golden brown on both sides.
MUSHROOMS
Add mushrooms (12 oz) to the same pan. Cook until they release water, then brown.
Steaming mushrooms: Overcrowding prevents moisture release, resulting in grey, rubbery mushrooms.
Mushrooms are browned.
AROMATICS
Add garlic (optional) for 30 seconds.
Burnt garlic: Garlic turns bitter instantly if scorched. Remove from heat if it darkens too quickly.
Garlic is fragrant.
DEGLAZE
Add Marsala; scrape brown bits. Simmer 2-3 minutes.
Stuck fond: If brown bits remain stuck, add a splash of water to help lift them before they burn
Marsala wine has reduced slightly.
SAUCE
Add stock (and Dijon if using). Simmer 3-5 minutes to reduce slightly.
Broken sauce: If the sauce looks greasy, whisk in a tablespoon of cold water to re-emulsify
Sauce has thickened slightly.
FINISH
Return chicken + juices. Simmer 3-5 minutes until done. Add cream if using.
Sauce breaking: If adding cream, keep heat at a gentle simmer; boiling rapidly can cause the sauce to separate.
Chicken is cooked through and sauce is glossy.
SERVE
Butter (3 tbsp) swirl (last 1 tbsp) + parsley (2½ tbsp).
Broken sauce: Adding butter while the pan is too hot will cause the fat to separate from the sauce.
Sauce is finished with butter and parsley.
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