Chicken Marsala with Garlic Shrimp and Tender Steak Stir Fry Recipe

Why You’ll Love This Chicken Marsala

• Ease of preparation: This chicken marsala recipe is straightforward and quick, making it ideal for busy weeknights. With simple steps and a total cooking time of about 30 to 45 minutes, you can create a restaurant-quality dish without spending hours in the kitchen.
• Health benefits: Packed with lean protein from chicken and antioxidants from mushrooms, this dish supports a balanced diet. The use of healthy ingredients like olive oil and controlled amounts of butter and cream keeps the meal both flavorful and nutritious.
• Versatility: The recipe is adaptable to various dietary needs, including gluten-free substitutions and lighter versions that reduce fat content. You can also experiment with different types of mushrooms or wine alternatives to suit your preferences.
• Distinctive flavor: The savory Marsala wine sauce combined with tender pan-fried chicken and earthy mushrooms creates a rich and unique flavor profile. This blend of ingredients makes chicken marsala a comforting yet elegant main course that stands out from ordinary poultry dishes.

Essential Ingredients for Chicken Marsala

• 1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness or chicken tenderloins – provides tender, quick-cooking protein
• 3 tablespoons all-purpose flour – for dredging and creating a light coating
• Salt and freshly ground black pepper, to taste – essential seasoning
• ¼ teaspoon garlic powder (optional) – adds subtle aroma and flavor
• 1 tablespoon olive oil – used for browning the chicken
• 3 tablespoons unsalted butter, divided – enriches sauce and helps sauté mushrooms
• 8 ounces sliced mushrooms (bella, button, or cremini) – adds earthiness and texture
• 3 tablespoons finely chopped shallots (from one medium shallot) – boosts savory depth
• 2 cloves garlic, minced – enhances aroma and flavor
• ⅔ cup chicken broth – deepens sauce complexity
• ⅔ to ¾ cup dry or semi-sweet Marsala wine (substitutes: Madeira or sherry) – key to signature flavor
• ½ to ⅔ cup heavy cream or whipping cream – adds creaminess to sauce
• 2 teaspoons chopped fresh thyme – fresh herbal notes
• 2 tablespoons chopped fresh Italian parsley (optional) – garnish for vibrant color

Special Dietary Options:

• Vegan: Use plant-based chicken alternatives and vegetable broth; substitute cream with plant-based creamers.
• Gluten-free: Use gluten-free flour or cornstarch for dredging and ensure broth and wine are gluten-free certified.
• Low-calorie: Substitute butter with additional olive oil, use light cream or milk alternatives, and reduce oil quantities.

How to Prepare the Perfect Chicken Marsala: Step-by-Step Guide

First Step: Prepare the Chicken

Pound the chicken breasts or tenderloins to an even ¼-inch thickness for uniform cooking. Season with salt, freshly ground black pepper, and optionally garlic powder. In a shallow dish or resealable bag, combine the flour with ¾ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken pieces in this mixture, ensuring even coating and shaking off excess flour. Set aside.

Second Step: Brown the Chicken

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until golden brown and nearly cooked through. Remove chicken and set aside, keeping it warm.

Third Step: Sauté Vegetables

In the same pan, melt the remaining tablespoon of butter. Add sliced mushrooms and cook, stirring frequently, for 3 to 5 minutes until browned and tender. Add chopped shallots, minced garlic, and ¼ teaspoon salt. Sauté for 1 to 2 minutes until fragrant and softened.

Fourth Step: Make the Sauce

Pour in chicken broth, Marsala wine, and heavy cream. Stir in fresh thyme and season with an additional ¼ teaspoon salt and ⅛ teaspoon black pepper. Scrape the pan bottom to release browned bits, which add flavor. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10 to 15 minutes until the sauce thickens and reduces by half.

Fifth Step: Finish Cooking

Return chicken and any accumulated juices to the skillet. Lower heat to simmer gently for 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken further.

Final Step: Garnish and Serve

Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh Italian parsley for a pop of color. Serve your chicken marsala with sides like mashed potatoes or al dente pasta for a beautiful, flavorful meal.

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Dietary Substitutions to Customize Your Chicken Marsala

Protein and Main Component Alternatives

• Swap chicken breasts with tofu, seitan, or tempeh to make a vegan or vegetarian chicken marsala.
• Use turkey cutlets or pork loin for alternative lean proteins.

Vegetable, Sauce, and Seasoning Modifications

• Replace cremini mushrooms with portobello, shiitake, or button mushrooms to vary texture and flavor.
• Exchange Marsala wine with Madeira or dry sherry; grape juice with vinegar can be used for non-alcoholic versions.
• Add fresh herbs such as thyme, sage, or rosemary to customize taste.

Mastering Chicken Marsala: Advanced Tips and Variations

• Pro cooking techniques: Deglaze the pan with extra Marsala wine to intensify sauce flavor. Use a meat mallet for even chicken thickness to ensure uniform cooking.
• Flavor variations: Add sun-dried tomatoes, caramelized onions, or herbs like sage and tarragon for a unique twist on classic chicken marsala.
• Presentation tips: Serve over creamy mashed potatoes or pasta and garnish with fresh parsley or thyme sprigs for an elegant dish.
• Make-ahead options: Prepare chicken and sauce separately; store in airtight containers for up to 3 days. Gently reheat on stovetop before serving to maintain texture and flavor.

How to Store Chicken Marsala: Best Practices

Refrigeration

Store cooked chicken marsala in airtight containers in the refrigerator for 3 to 4 days to preserve freshness and flavor.

Freezing

For longer storage, freeze in portions inside freezer-safe containers or bags for up to 2 months. Thaw overnight in refrigerator before reheating.

Reheating

Gently warm chicken marsala on the stovetop over low heat, adding a splash of chicken broth if needed to prevent drying.

Meal Prep Considerations

Separate chicken and sauce when storing for batch cooking. This helps maintain the best texture and allows you to reheat each component optimally.

FAQs: Frequently Asked Questions About Chicken Marsala

chicken marsala

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• Author: Isabella Hayes
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

🍗 Chicken Marsala features tender, golden pan-fried chicken cutlets in a rich, creamy Marsala wine sauce with savory mushrooms.
🍤 Paired with garlic shrimp and tender steak stir fry, this recipe offers a flavorful, balanced meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

1½ pounds boneless, skinless chicken breasts provides tender, quick-cooking protein

3 tablespoons all-purpose flour for dredging and creating a light coating

Salt and freshly ground black pepper

¼ teaspoon garlic powder adds subtle aroma and flavor

1 tablespoon olive oil used for browning the chicken

3 tablespoons unsalted butter enriches sauce and helps sauté mushrooms

8 ounces sliced mushrooms adds earthiness and texture

3 tablespoons finely chopped shallots boosts savory depth

2 cloves garlic enhances aroma and flavor

⅔ cup chicken broth deepens sauce complexity

⅔ to ¾ cup dry or semi-sweet Marsala wine key to signature flavor

½ to ⅔ cup heavy cream adds creaminess to sauce

2 teaspoons chopped fresh thyme fresh herbal notes

2 tablespoons chopped fresh Italian parsley garnish for vibrant color

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Instructions

1-First Step: Prepare the Chicken: Pound the chicken breasts or tenderloins to an even ¼-inch thickness for uniform cooking. Season with salt, freshly ground black pepper, and optionally garlic powder. In a shallow dish or resealable bag, combine the flour with ¾ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken pieces in this mixture, ensuring even coating and shaking off excess flour. Set aside.

2-Second Step: Brown the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until golden brown and nearly cooked through. Remove chicken and set aside, keeping it warm.

3-Third Step: Sauté Vegetables: In the same pan, melt the remaining tablespoon of butter. Add sliced mushrooms and cook, stirring frequently, for 3 to 5 minutes until browned and tender. Add chopped shallots, minced garlic, and ¼ teaspoon salt. Sauté for 1 to 2 minutes until fragrant and softened.

4-Fourth Step: Make the Sauce: Pour in chicken broth, Marsala wine, and heavy cream. Stir in fresh thyme and season with an additional ¼ teaspoon salt and ⅛ teaspoon black pepper. Scrape the pan bottom to release browned bits, which add flavor. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10 to 15 minutes until the sauce thickens and reduces by half.

5-Fifth Step: Finish Cooking: Return chicken and any accumulated juices to the skillet. Lower heat to simmer gently for 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken further.

6-Final Step: Garnish and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh Italian parsley for a pop of color. Serve your chicken marsala with sides like mashed potatoes or al dente pasta for a beautiful, flavorful meal.

Notes

🔪 Pound chicken to an even thickness or use tenderloins for quick, tender cooking.
🍄 Use a stainless steel or cast iron skillet for better browning.
🍷 Keep Marsala wine stocked as it is essential for authentic flavor and easily stored.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-Frying, Simmering
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 170 mg

Keywords: Chicken Marsala, Garlic Shrimp, Steak, Stir Fry