This delicious Chicken Marsala recipe from Bobby Flay brings together tender chicken, earthy mushrooms, and a rich Marsala wine sauce for a truly satisfying meal. Quick to prepare and perfect for a weeknight dinner, you can easily customize it with ingredients you have on hand. Enjoy the perfect balance of flavors in every bite!

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Recipe Ingredients:

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

How To Make Chicken Marsala?

Prepare the Chicken: Set a wire rack inside a rimmed baking sheet. Cut each chicken breast in half lengthwise to make 6 pieces. Place a piece of chicken between two sheets of plastic wrap and pound to 1/4-inch thickness (6-8 inches long). Transfer to the wire rack and season with salt and pepper.
Dredge the Chicken: In a shallow bowl, mix flour with 1 1/2 teaspoons of salt and a generous amount of pepper. Dredge each chicken piece in the seasoned flour, shaking off excess.
Sear the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear 3 cutlets until golden brown, about 2 minutes per side, then transfer to a plate. Add remaining 1 tablespoon oil to the pan and sear the other 3 cutlets until golden brown. (The chicken does not need to be fully cooked; it will finish in the sauce.)
Cook Mushrooms & Shallots: In the same pan, add mushrooms and 1/2 teaspoon salt. Cook, stirring, until mushrooms soften and release some liquid, about 3-4 minutes. Add the shallots, stirring until softened, about 3-4 minutes more.
Prepare the Sauce: Remove the pan from heat, pour in the Marsala wine and 120ml / 1/2 cup water. Return the pan to high heat, bringing the mixture to a boil, then reduce heat to medium and simmer until the liquid reduces by one-third, about 6-7 minutes. Whisk in butter pieces until the sauce thickens, 1-2 minutes.
Finish the Dish: Add the chicken cutlets and any juices back to the pan, cooking until chicken is cooked through and sauce has thickened, about 2 minutes.
Serve: Transfer chicken to a serving platter, stir the parsley into the sauce, and pour over the chicken. Garnish with additional parsley.

Recipe Tips:

Pound the Chicken Evenly : Make sure each chicken piece is pounded to an even thickness. This helps it cook quickly and evenly, giving you tender, juicy results.
Season the Flour Well : Add enough salt and pepper to the flour coating; this extra seasoning gives the chicken a flavorful crust that stands out in the creamy sauce.
Don’t Overcrowd the Pan : Sear the chicken in batches if needed. Overcrowding cools the pan, which prevents a golden crust from forming.
Use Good Quality Marsala Wine : The wine is a star ingredient, so choose a quality Marsala for the best flavor. Avoid sweet Marsala to keep the dish balanced.
Let the Sauce Reduce Properly : Allow the sauce to simmer until it thickens; this creates a rich, creamy consistency that coats the chicken beautifully.

How To Store Leftovers ?

Refrigerate: First, let the leftover Chicken Marsala cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
Freeze: Let the Chicken Marsala cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight.
Reheat: Place the Chicken Marsala in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring occasionally, until heated through.

Nutrition Facts

Serving Size: 1 serving

Calories: 356
Total Fat: 27g
Saturated Fat: 9.7g
Cholesterol: 68mg
Sodium: 442mg
Potassium: 235.5mg
Total Carbohydrate: 8.1g
Dietary Fiber: 0.5g
Sugars: 0.8g
Protein: 15g

Check out More Recipes:

Bobby Flay Chicken Marsala

Course: Dinners, Lunch, MainCuisine: American, Canada, BritishDifficulty: Beginner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

356

kcal

Ingredients

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Directions

Prepare the Chicken: Set a wire rack inside a rimmed baking sheet. Cut each chicken breast in half lengthwise to make 6 pieces. Place a piece of chicken between two sheets of plastic wrap and pound to 1/4-inch thickness (6-8 inches long). Transfer to the wire rack and season with salt and pepper.
Dredge the Chicken: In a shallow bowl, mix flour with 1 1/2 teaspoons of salt and a generous amount of pepper. Dredge each chicken piece in the seasoned flour, shaking off excess.
Sear the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear 3 cutlets until golden brown, about 2 minutes per side, then transfer to a plate. Add remaining 1 tablespoon oil to the pan and sear the other 3 cutlets until golden brown. (The chicken does not need to be fully cooked; it will finish in the sauce.)
Cook Mushrooms & Shallots: In the same pan, add mushrooms and 1/2 teaspoon salt. Cook, stirring, until mushrooms soften and release some liquid, about 3-4 minutes. Add the shallots, stirring until softened, about 3-4 minutes more.
Prepare the Sauce: Remove the pan from heat, pour in the Marsala wine and 120ml / 1/2 cup water. Return the pan to high heat, bringing the mixture to a boil, then reduce heat to medium and simmer until the liquid reduces by one-third, about 6-7 minutes. Whisk in butter pieces until the sauce thickens, 1-2 minutes.
Finish the Dish: Add the chicken cutlets and any juices back to the pan, cooking until chicken is cooked through and sauce has thickened, about 2 minutes.
Serve: Transfer chicken to a serving platter, stir the parsley into the sauce, and pour over the chicken. Garnish with additional parsley.

Notes

Pound the Chicken Evenly : Make sure each chicken piece is pounded to an even thickness. This helps it cook quickly and evenly, giving you tender, juicy results.
Season the Flour Well : Add enough salt and pepper to the flour coating; this extra seasoning gives the chicken a flavorful crust that stands out in the creamy sauce.
Don’t Overcrowd the Pan : Sear the chicken in batches if needed. Overcrowding cools the pan, which prevents a golden crust from forming.
Use Good Quality Marsala Wine : The wine is a star ingredient, so choose a quality Marsala for the best flavor. Avoid sweet Marsala to keep the dish balanced.
Let the Sauce Reduce Properly : Allow the sauce to simmer until it thickens; this creates a rich, creamy consistency that coats the chicken beautifully.