Chicken Marsala: An impressive, yet easy, recipe for homemade Chicken Marsala that rivals any restaurant out there. Pair with roasted asparagus, and you have the perfect meal for a date-night at home.
I love getting dressed up and hitting the town with my husband.
But life happens. Babysitter canceled, the budget is too tight, kids get sick and the list goes one.
Therefore, date nights out on the town don’t happen near as much as I want them to. So I have created Date Nights In.
The Benefits of Date Night In:
- You don’t need a babysitter–just put the kids to bed early.
- You can have a glass of wine without worrying about driving home.
- It is cheap, therefore it can happen more often.
- You can stay in your PJs–I will leave that one up to your imagination.
For date nights in, often times I order take-out to have a night off from cooking and zero dishes.
But sometimes, I like to make a fancy meal, like New York Strip Roast with Brandy Aus Jus for my husband and myself.
But even though I like fancy meals for date night, I do NOT want something complicated–it has to something that from start to finish takes me less than 30 minutes.
And while I am known for my 30 Minute Family Meals, I also have a few 30 Minute Date Night recipes as well.
Easy Chicken Marsala
Chicken Marsala is my go to for quick, fuss-free date night meals.
This Easy Chicken Marsala is restaurant quality and both my husband and I love it, to the point of saying it is one of our favorite meals of all time!
But if Chicken Marsala is NOT your thing, try this Gluten Free Chicken Picatta from Gluten Free Miami–it is still a quick, flavorful meal that pairs great with roasted asparagus or try Pretzel Crusted Chicken Cordon Bleu for a unique spin on a classic dish.
Tip for the Best Chicken Marsala Recipe
Rehydrate dried mushrooms to create a rich homemade mushroom stock.
The key to a really good chicken marsala recipe is the sauce and the key to the sauce is more than just the marsala wine.
Mushrooms stock also plays a huge role in creating perfect chicken marsala.
To save money and to create a rich homemade mushroom broth, I always start my Chicken Marsala with a pack of dried wild mushrooms.
To rehydrate dried wild mushrooms:
- Simply cover you dried mushrooms in 1 1/2 cups hot water and let soak anywhere from 10 minutes or overnight (overnight creates a much more flavorful mushroom stock, but if you forgot to plan, just soak long enough to soften mushrooms).
- Use your the soaking liquid as the broth in your chicken marsala and chop up the softened mushrooms to use in your chicken marsala.
Tips on Simple Skillet Chicken Marsala
- I love to serve Chicken Marsala as a special date night meal in, but This recipe serves 4, so it is also a perfect family meal or one that is great to serve to dinner guests.
- You can skip the step of soaking mushrooms, if you make Instant Pot Chicken Marsala.
- If you need this to be Gluten-Free Chicken Marsala, use Bob’s Red Mill gluten free flour blend, for the dredging of the chicken. I have tried this with success several times. My Instant Pot Chicken Marsala is also Gluten-Free.
- I love to serve homemade chicken marsala with roasted asparagus–which is as simple as tossing one pound of asparagus with 1 tablespoon olive oil and 1 teaspoon kosher salt and roasting at 425 degrees for 20 minutes.
More Chicken Breast Recipes
- Homemade Chicken Tenders
- Skillet Chicken with Green Beans and Tomatoes
- Sweet and Spicy Chicken Lettuce Wraps
- Instant Pot Chicken Breasts
Chicken Marsala Recipe
Homemade Chicken Marsala with Homemade Mushroom Stock
- 1 oz wild dried mushrooms
- 1 1/2 cups water
- 1 tablespoons olive oi
- Kosher salt and pepper
- 1 pound of chicken cutlets or chicken breasts, pounded thin
- 1/2 cup flour
- 1/2 cup Marsala wine
- 3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons
- 2 teaspoons cornstarch
Submerge the mushrooms in 1 1/2 cups hot water for 10 minutes or up to 24 hours. (Do not discard the liquid).
Heat oil in large skillet over medium-high heat.
Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
Sear the chicken on each side for 3-4 minutes, until browned.
Remove the chicken from the skillet.
Add the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, seared chicken and thyme. Reduce heat to low and simmer for 10 minutes.
Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk into chicken dish and stir until sauce is thickened, 2-3 minutes.
Serve the chicken and sauce over the roasted asparagus.