Chicken Marsala is one of the true classics that has stood the test of time for a reason. It’s easy to make and absolutely delicious, with a creamy Marsala sauce, baby bella mushrooms, and fresh thyme. It takes less than 30 minutes to make, and it’s all done in one pan!.
My first experience with this classic dish was at a restaurant I worked at in high school, which is unsurprising given the fact that this is so often served in dining establishments of all kinds.
A lot of times people assume that restaurant food is hard to make, but that’s definitely not true here. This is one of the easiest recipes you can prepare yourself. The reason they serve it at a lot of restaurants is because it’s such a delicious recipe!.
To make chicken marsala, you sear chicken cutlets in a pan and then add a rich, flavorful mushroom marsala wine sauce. When you make this recipe at home, it’s important to pick mushrooms that go well with it. Choosing mushrooms with the right taste, texture, and look makes the chicken marsala experience better overall.
An Overview of Chicken Marsala
Chicken marsala originated in Sicily and is made by dredging chicken breast cutlets in flour, pan frying them to golden brown, and then braising the cutlets in a mushroom marsala sauce. The sauce is created by sautéing mushrooms and shallots or garlic in butter or olive oil, deglazing the pan with Marsala wine, and finishing it with chicken broth and cream.
Traditionally, chicken marsala uses brown cremini or white button mushrooms, but a variety of mushrooms can be substituted. The key is to select mushrooms that will soak up the rich flavors of the sauce while holding their shape when cooked. Heartier mushrooms with some natural umami flavor are ideal.
When browsing the mushroom selection at the grocery store or market consider the following factors when choosing the best mushrooms for chicken marsala
Flavor
To go with the sweet Marsala wine, the mushrooms should taste earthy and savory. Wild mushrooms with strong flavors, like shiitake, porcini, and oyster mushrooms, are great alternatives that make the dish more interesting. But when caramelized, even plain white or brown mushrooms soak up the sauce beautifully.
Texture
The mushrooms should stay whole and soft after sautéing; they shouldn’t be slimy or waterlogged. Buy mushrooms whose flesh is firm and meaty so it doesn’t fall apart too much when you cook them. Cremini, portobello, maitake (also called “hen of the woods”), and king oyster mushrooms are all good choices.
Shape and Size
Each bite of the classic sliced mushroom has just the right amount of sauce and mushroom. This shape comes from mini portobello caps and king oyster mushrooms that have been cut in half. Branches that are grouped together, like those on maitake and oyster mushrooms, should be cut into smaller pieces. Don’t eat mushrooms that don’t hold their shape well, like enoki, chanterelle, and black trumpet.
Appearance
For the classic chicken marsala presentation, look for mushrooms with a neutral white, brown or beige color. Save strongly colored mushrooms like golden chanterelle or purple oyster mushrooms for dishes where their vibrancy can shine.
Recommended Mushrooms for Chicken Marsala
With these criteria in mind, here are the top mushrooms to use in chicken marsala:
Cremini
- Rich, earthy flavor
- Firm texture holds up well
- Ideal sliced shape and neutral brown color
Portobello
- Meaty, savory flavor
- Hearty gills retain shape when cooked
- Can use mini whole caps or sliced
Shiitake
- Distinct umami flavor
- Sturdy caps with firm stems
- Sliced stems work well in sauce
Oyster
- Subtle sweetness balances Marsala
- Thick clustered caps stay intact
- Break apart clusters into pieces
Maitake (Hen of the Woods)
- Earthy flavor with hint of spice
- Clustered branches don’t dissolve
- Break off small branch pieces
Porcini
- Intense, rich mushroom essence
- Sturdy texture
- Use sparingly chopped or sliced
White Button
- Delicate flavor soaks up sauce
- Affordable option
- Slice thick to retain shape
King Oyster
- Large, meaty caps with thick stems
- Halve caps and use sliced stems
- Sturdy gills hold their shape
Tips for Cooking Mushrooms in Marsala Sauce
To highlight the flavor and texture of the mushrooms, keep these tips in mind:
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Dry sauté mushrooms first to concentrate flavor before adding wine.
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Cook sliced mushrooms in batches to avoid steaming.
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If water accumulates in pan, cook until evaporated before proceeding.
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Add broth and cream after mushrooms to prevent sliminess.
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Cook sauce just until mushrooms are done to preserve texture.
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For a deeper flavor, use mushroom stems sliced thinly.
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If mushrooms absorb sauce, add extra broth or cream.
Sample Mushroom Combinations for Chicken Marsala
Chicken marsala highlights one mushroom variety, but a blend also works beautifully. Try these combinations:
- Cremini and shiitake
- Cremini and maitake
- Portobello and oyster
- Portobello and porcini
- White button and shiitake
- Cremini, oyster and shiitake
Let the mushrooms be the star in chicken marsala. Choosing the right variety and cooking them properly helps the mushrooms shine in this classic dish. Experiment with different types of mushrooms and see which become your favorite chicken marsala enhancer.
Add the rest of the braising liquid
To finish the chicken marsala sauce, add heavy cream and chicken broth (or chicken stock):
Lower the heat and add the meat back to the sauce along with any juices left over from the plate. Be careful not to let the liquid reach a raging boil, or the dairy may curdle.
Let the meat cook gently as the creamy sauce simmers and reduces, basting the tops with the sauce as it cooks.
After about 5 minutes, the rich marsala wine sauce should be fairly reduced and thickened, and the meat should be completely cooked through to 165F.
Why You’ll Love This Recipe
This main dish is pretty filling and tastes great. It has a lot of protein, healthy dairy, and mushrooms. It has great flavor and is one of my favorite meat sauces.
Made in one pan—The dish is cooked in a single pan, which means you don’t have to wash as many dishes.
Less than 30 minutes to prepare – This is quick and easy enough to qualify for any weeknight meal. The entire recipe is cooked in less than 30 minutes.
Leftovers keep beautifully – So often leftovers are not as good as the freshly made recipe, but that’s not true here. The leftovers are just as good, and this can easily be reheated in the microwave.
The Chicken Marsala ingredients you’ll need are chicken breasts, baby bella mushrooms, fresh thyme, heavy cream, all-purpose flour, butter, garlic, chicken broth, and Marsala wine.
Chicken Marsala
FAQ
What kind of mushrooms are used in Marsala?
In this recipe we are sautéing button or cremini mushrooms first dry, then with butter, then adding thyme, and some Marsala wine. You could easily use olive oil instead of the butter, and fresh shiitake, porcini, or chanterelles instead of (or in addition to) the button mushrooms.
What kind of mushrooms are used in sauteed mushrooms?
These sautéed mushrooms are a delicious, easy side dish! For the most complex flavor and texture, I recommend using a variety of mushrooms here. I like a mix of enoki, shiitake, and cremini mushrooms.
What are the main ingredients in Chicken Marsala?
Ingredients2 skin-on, boneless chicken breast halves. 1 teaspoon salt and ground black pepper to taste. 3 tablespoons butter, divided. 2 tablespoons olive oil. 5 white mushrooms, sliced. 1 shallot, minced. 1 tablespoon all-purpose flour. 1 cup Marsala wine.
Can I use shiitake mushrooms in Chicken Marsala?
I like to use a mixture of cremini and shiitake mushrooms to give it a more earthy flavor. Once the mushrooms are browned, add a teaspoon of flour to help thicken the sauce up. Now add the Marsala wine, chicken broth and parsley.