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Michael Symon Chicken Marsala Recipe

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★★★★★

4.6 from 71 reviews

Michael Symon’s Chicken Marsala is a classic Italian-American dish featuring tender, flour-coated chicken breasts pan-seared to golden perfection and served with a rich, creamy Marsala wine and mushroom sauce. This recipe balances the savory flavors of mushrooms, garlic, shallots, and thyme with the silky texture of heavy cream, making it a perfect comforting yet elegant meal for any occasion.

Ingredients

Scale

Chicken

  • 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided

Sauce and Cooking

  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons finely chopped shallots (from 1 medium shallot)
  • 2 cloves garlic, minced
  • ⅔ cup chicken broth
  • ⅔ cup dry Marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

  1. Coat the Chicken: In a plastic bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag tightly, and shake to coat the chicken evenly with the flour mixture. Set aside.
  2. Brown the Chicken: Heat 2 tablespoons of butter and 1 tablespoon olive oil together in a large stainless steel pan over medium-high heat. Shake off any excess flour from the chicken and add it to the pan. Cook for 5 to 6 minutes, turning once, until the chicken is golden brown and nearly cooked through.
  3. Set Chicken Aside: Transfer the browned chicken to a plate and set it aside, reserving any juices that have accumulated.
  4. Sauté Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook, stirring occasionally, for about 3 to 4 minutes until they brown nicely.
  5. Add Aromatics: Stir in the minced garlic, finely chopped shallots, and ¼ teaspoon salt. Continue cooking for another 1 to 2 minutes until fragrant.
  6. Make the Sauce: Pour in the heavy cream, Marsala wine, chicken broth, and add fresh thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to scrape up any browned bits from the bottom of the pan to enhance the sauce’s flavor.
  7. Reduce the Sauce: Bring the sauce to a boil, then reduce the heat to medium. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has reduced by about half, becoming slightly thicker and darker but still thin and creamy.
  8. Reheat Chicken in Sauce: Return the chicken along with any accumulated juices back to the pan. Gently stir the chicken and sauce together and cook for 2 to 3 minutes until the chicken is warmed through.
  9. Serve: Optionally, sprinkle with freshly chopped Italian parsley and serve immediately with your favorite side dishes.

Notes

  • For even cooking, pound the chicken breasts to an even thickness of about ¼ inch before coating.
  • Use a stainless steel pan for better browning of the chicken and mushrooms.
  • If dry Marsala wine is not available, a dry fortified wine or Madeira can be used as a substitute.
  • The sauce should have a thin creamy consistency; do not over-reduce.
  • Serve with pasta, mashed potatoes, or crusty bread to enjoy the sauce.

Keywords: Chicken Marsala, Marsala wine sauce, Italian chicken recipe, creamy mushroom chicken, Michael Symon recipe

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