chicken marsala

Hello, lovelies! As you can see, my mushroom obsession is still alive and well, and today I'm sharing one of my all-time favorites- Chicken Marsala! Juicy chicken with an irresistibly creamy Marsala mushroom sauce on top. Serve this with mashed potatoes to soak up all that gravy and some steamed veggies, and you have an absolutely scrumptious dinner that's a worthy rival to any Italian restaurant. Let's get cooking!

The shopping list for this recipe is seriously so simple! You need chicken and mushrooms, obviously, along with some Marsala wine {though you can sub in your favorite red or white wine and I won't tell}, some flour, garlic & onion powder, olive oil & butter. The secret ingredient that makes everything decadently creamy and delicious... mascarpone cheese. Seriously! I'm not trying to be an obnoxious Italian but mascarpone really does make everything better, chicken marsala included.

I've feel like I've definitely been going through an Italian food phase recently. Of course we eat Italian food most days at home anyway, but with my Italian apple cake, eggplant rollatini, torta pasqualina, and sausage risotto lately, it has been making itself known on the blog! I have a mind-blowingly delicious Italian dessert coming soon that will absolutely rock your socks off. If you like doughnuts, just know you're in for a treat 😉

Chicken Marsala is such a favorite among my family members when we go out to eat, and this homemade version is just as good {if not better!} than what you can get at a restaurant! Simple, scrumptious, and perfect with anything from mashed potatoes to pasta to rice. Yum! Happy cooking!

Print Recipe

chicken marsala

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Cuisine: Italian

Servings: 4

Author: Valentina | The Baking Fairy

Ingredients

• *for the mushroom sauce*
• 2 cups sliced mushrooms
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• ⅓ cup Marsala wine {you can also sub your favorite red or white wine}
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon parsley
• salt & pepper as needed
• 3-4 tablespoon mascarpone cheese
• *for the chicken*
• 2 los chicken tenders
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• salt & pepper as needed
• 4 tablespoon salted butter
• 4 tablespoon olive oil

Instructions

• First, prepare the mushroom sauce. In a large saute pan, heat the butter and olive oil over medium-high until melted.
• Add in the mushrooms, and cook stirring occasionally until mushrooms start to wilt and soften.
• Pour in the Marsala, stir it in, and let it cook until the alcohol has evaporated out. Season with salt, pepper, garlic powder, onion powder, and parsley, and finally stir in the mascarpone. Set aside while you prepare the chicken.
• Season the chicken tenders liberally with the garlic, onion, salt and pepper, and dredge each piece in flour, shaking off the excess.
• In a large saute pan, heat the butter and olive oil over medium-high until melted and slightly shimmery.
• Cook the chicken, without crowding the pan, about 3-4 minutes per side, until golden brown and crispy. As the pieces of chicken are ready, remove from the pan and set aside on a plate.
• Once all the chicken is cooked, stir it into the prepared mushroom sauce until evenly coated, then serve immediately!