Chicken Marsala
Pan-seared chicken in a rich Marsala wine and mushroom sauce.
Timing: 30 mins
Chicken Marsala
Pan-seared chicken in a rich Marsala wine and mushroom sauce.
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.
Chicken is seasoned and lightly floured.
SEAR
Oil + 1 tbsp butter (3 tbsp) in skillet, medium-high. Sear chicken 3 minutes per side. Remove.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Chicken is golden brown on both sides.
MUSHROOMS
Add mushrooms (12 oz) to the same pan. Cook until they release water, then brown.
Mushrooms are browned.
AROMATICS
Add garlic (optional) for 30 seconds.
Garlic is fragrant.
DEGLAZE
Add Marsala; scrape brown bits. Simmer 2-3 minutes.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Marsala wine has reduced slightly.
SAUCE
Add stock (and Dijon if using). Simmer 3-5 minutes to reduce slightly.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Sauce has thickened slightly.
FINISH
Return chicken + juices. Simmer 3-5 minutes until done. Add cream if using.
Chicken is cooked through and sauce is glossy.
SERVE
Butter (3 tbsp) swirl (last 1 tbsp) + parsley (10 g).
Sauce is finished with butter and parsley.
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