If you’re a fan of rich flavors and easy-to-follow recipes, this Emeril’s Chicken Marsala Recipe is one you’ll want to save.
Chicken Marsala is a classic Italian-American dish with tender chicken, earthy mushrooms, and a creamy Marsala wine sauce that’ll make you feel like a gourmet chef in your own kitchen.
I love making this dish on busy weeknights since it’s not only quick but also feels like a luxurious meal.
This version is inspired by Emeril Lagasse’s flavorful approach, which takes this already delicious dish to the next level with his special blend of spices and a few pro tips.
Emeril’s Chicken Marsala Recipe
Chicken Marsala is a simple dish made with juicy chicken, mushrooms, Marsala wine, and Emeril’s signature seasonings.
Perfect for a cozy dinner or a casual gathering with friends, this recipe requires no fancy equipment and is great for home cooks who want an impressive dish without the hassle.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-American
- Course: Main Course
- Difficulty Level: Easy
- Yield: Serves 4
- Calories Per Serving: Approximately 390
Ingredients
Here’s what you need to make this amazing Chicken Marsala:
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 3 tbsp unsalted butter
- Kosher salt and ground black pepper, to taste
- 1 onion, finely chopped
- 2 sprigs fresh thyme
- 8 oz mushrooms, sliced (button or cremini work best)
- 3 cloves garlic, minced
- 1/4 cup flour (for dredging)
- 1/2 cup dry Marsala wine (use dry for a classic, balanced flavor)
- 1/2 cup chicken stock
- Optional: A sprinkle of Emeril’s Essence seasoning blend (for extra flavor)
Instructions
Step 1: Prepare The Chicken
- Pound The Chicken: Place the chicken thighs between two pieces of plastic wrap and pound them lightly to even thickness. This ensures even cooking.
- Season And Dredge: Season both sides of the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.
Step 2: Sear The Chicken
- Heat Butter: Melt 2 tbsp of butter in a large skillet over medium-high heat until it bubbles.
- Cook Chicken: Add the chicken to the skillet and cook for about 4 minutes per side until golden brown and cooked through. Set the chicken aside.
Step 3: Sauté The Vegetables
- Add Onion And Garlic: In the same skillet, add the remaining butter. Add the chopped onion, garlic, and thyme sprigs, stirring until the onion softens and turns translucent.
- Cook Mushrooms: Add the mushrooms to the skillet, cooking until they’re browned and have released their juices.
Step 4: Make The Marsala Sauce
- Add Marsala Wine: Pour the Marsala wine into the skillet, stirring well to deglaze and scrape up any bits stuck to the bottom of the pan.
- Add Chicken Stock: Once the wine has reduced slightly, add the chicken stock, allowing it to simmer for 5-7 minutes until it thickens into a rich sauce. Season to taste with salt and pepper.
Step 5: Combine And Serve
- Return Chicken To The Pan: Add the cooked chicken back to the skillet, spooning the sauce over the top.
- Finish Cooking: Let everything cook together for another 2-3 minutes so the chicken can soak up the flavors.
- Serve Hot: Serve immediately, garnished with fresh thyme if desired.
Cooking Tips
- Choose Your Marsala Wisely: Dry Marsala wine is ideal for this recipe, as it balances the richness of the sauce without overwhelming sweetness.
- Avoid Overcooking The Chicken: Sear the chicken just until it’s cooked through, then remove it from the skillet to keep it juicy.
- Pairing Ideas: Serve your Chicken Marsala with mashed potatoes, rice, or pasta, and pair it with a crisp green salad or garlic bread to complete the meal.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock if needed.
Serving Suggestions
This dish pairs wonderfully with classic Italian sides like:
- Mashed Potatoes – Creamy and perfect for soaking up extra sauce
- Pasta – Fettuccine or spaghetti tossed with olive oil works beautifully
- Garlic Bread – For that satisfying crunch and extra flavor
What Is Chicken Marsala Sauce Made Of?
Chicken Marsala sauce is a savory blend of Marsala wine, butter, and chicken stock. The mushrooms add depth, and garlic and thyme bring warmth and a touch of freshness.
This sauce is often enriched with a little cream for added body, but it’s deliciously balanced on its own, letting the Marsala wine shine.
What Is Another Name For Chicken Marsala?
Chicken Marsala is sometimes called “Marsala Chicken” or simply “Marsala,” particularly in Italian-American cuisine.
It’s a popular dish in both restaurants and home kitchens because of its bold flavors and easy preparation.
What Is Better For Chicken Marsala, Dry Or Sweet Marsala?
Dry Marsala wine is best for Chicken Marsala because it offers a balanced taste that complements the savory sauce without overwhelming it with sweetness. Sweet Marsala can be used, but it may create a different flavor profile.
Frequently Asked Questions
Can I Use Chicken Breasts Instead Of Thighs?
Yes! Both chicken breasts and thighs work well. Breasts are leaner and may cook faster, so adjust the time as needed.
What’s A Good Substitute For Marsala Wine?
You can use a combination of dry sherry and a splash of white wine for a similar flavor if Marsala wine is unavailable.
How Can I Make This Dish Dairy-Free?
Swap the butter with a plant-based butter substitute, and use dairy-free cream or omit it altogether.
Can I Make This Recipe Gluten-Free?
Absolutely. Use a gluten-free flour blend to dredge the chicken and follow the same instructions.
Closing
I hope you enjoy making this flavorful Chicken Marsala Emeril Recipe as much as I do! It’s perfect for a cozy night in or an elegant meal for guests.
Let me know how it turns out for you, and if you’re looking for more classic recipes with a twist, check out my other recipes here on Naznin’s Kitchen!
Make Emeril’s Chicken Marsala Recipe Like A Pro Chef
Ingredients
- 4 boneless skinless chicken thighs (or chicken breasts, if preferred)
- 3 tbsp unsalted butter
- Kosher salt and ground black pepper to taste
- 1 onion finely chopped
- 2 sprigs fresh thyme
- 8 oz mushrooms sliced (button or cremini work best)
- 3 cloves garlic minced
- 1/4 cup flour for dredging
- 1/2 cup dry Marsala wine use dry for a classic, balanced flavor
- 1/2 cup chicken stock
- Optional: A sprinkle of Emeril’s Essence seasoning blend for extra flavor
Instructions
Step 1: Prepare The Chicken
- Pound The Chicken: Place the chicken thighs between two pieces of plastic wrap and pound them lightly to even thickness. This ensures even cooking.
- Season And Dredge: Season both sides of the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.
Step 2: Sear The Chicken
- Heat Butter: Melt 2 tbsp of butter in a large skillet over medium-high heat until it bubbles.
- Cook Chicken: Add the chicken to the skillet and cook for about 4 minutes per side until golden brown and cooked through. Set the chicken aside.
Step 3: Sauté The Vegetables
- Add Onion And Garlic: In the same skillet, add the remaining butter. Add the chopped onion, garlic, and thyme sprigs, stirring until the onion softens and turns translucent.
- Cook Mushrooms: Add the mushrooms to the skillet, cooking until they’re browned and have released their juices.
Step 4: Make The Marsala Sauce
- Add Marsala Wine: Pour the Marsala wine into the skillet, stirring well to deglaze and scrape up any bits stuck to the bottom of the pan.
- Add Chicken Stock: Once the wine has reduced slightly, add the chicken stock, allowing it to simmer for 5-7 minutes until it thickens into a rich sauce. Season to taste with salt and pepper.
Step 5: Combine And Serve
- Return Chicken To The Pan: Add the cooked chicken back to the skillet, spooning the sauce over the top.
- Finish Cooking: Let everything cook together for another 2-3 minutes so the chicken can soak up the flavors.
- Serve Hot: Serve immediately, garnished with fresh thyme if desired.
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