Chicken Marsala Over White Rice Recipe

In our home, weeknight dinners are often a balancing act between deliciousness, ease, and something the whole family will actually devour without complaint. Let’s be honest, we’ve all been there! That’s why I was thrilled to rediscover the magic of Chicken Marsala. This isn’t just any chicken dish; it’s an Italian-American classic that brings a touch of restaurant elegance right to your kitchen table. The first time I made this Chicken Marsala over White Rice, the aroma alone had everyone hovering in the kitchen, eager for a taste. And the taste? Oh my goodness. Tender, pan-seared chicken cutlets bathed in a rich, savory Marsala wine sauce, studded with earthy mushrooms – it’s a symphony of flavors and textures that’s surprisingly simple to create. Even my pickiest eater, who usually avoids mushrooms like the plague, cleaned their plate! Served over fluffy white rice, which soaks up every drop of that luscious sauce, this Chicken Marsala recipe has become a firm family favorite. It’s impressive enough for a special occasion, yet easy enough to whip up on a busy weeknight. Trust me, once you try this recipe, you’ll understand why it’s become a staple in our rotation – and why it’s about to become one in yours too. Get ready to experience the comforting, sophisticated flavors of Chicken Marsala, made accessible and utterly irresistible.

Ingredients

To create this delectable Chicken Marsala Over White Rice, you’ll need a selection of fresh, flavorful ingredients. Using quality ingredients truly elevates the dish, so let’s delve into each component and why they are essential for achieving that authentic Marsala taste.

• Chicken Breasts: 1.5 lbs boneless, skinless chicken breasts (about 2-3 large breasts). The foundation of our dish, chicken breasts provide a lean protein and a blank canvas for the rich Marsala sauce. Look for chicken breasts that are relatively uniform in thickness to ensure even cooking. If your breasts are very thick, you’ll want to butterfly them or pound them to an even ½-inch thickness. This step is crucial for quick and tender cooking. You can also use chicken cutlets if readily available, which will save you the step of pounding.
• All-Purpose Flour: ½ cup. Flour plays a dual role in this recipe. First, it’s used to lightly dredge the chicken, creating a beautiful golden-brown crust when pan-seared. This crust not only adds visual appeal but also contributes to the overall texture and flavor profile. Secondly, a small amount of flour is incorporated into the sauce itself to help thicken it to that perfect, luscious consistency that clings to the chicken and rice. Ensure you are using all-purpose flour for the best results in browning and thickening. For a gluten-free alternative, consider using a gluten-free all-purpose blend, but be mindful that the browning and thickening properties might slightly differ.
• Salt and Black Pepper: To taste. Seasoning is paramount in any dish, and Chicken Marsala is no exception. Salt enhances the natural flavors of the chicken, mushrooms, and wine, while black pepper adds a subtle warmth and depth. Don’t be shy with your seasoning! Season the chicken generously before dredging it in flour, and then season again throughout the cooking process, tasting and adjusting as needed. Freshly ground black pepper is always preferable for its brighter flavor compared to pre-ground pepper.
• Olive Oil: 3 tablespoons. Olive oil is our cooking fat of choice for this recipe, lending a subtle fruity flavor and healthy fats. It’s used for pan-searing the chicken and sautéing the mushrooms. Extra virgin olive oil is a great option, but regular olive oil works just as well. You can also use a blend of olive oil and butter for enhanced flavor – the butter adds richness and helps with browning.
• Butter: 2 tablespoons unsalted butter. Butter adds a layer of richness and nutty flavor that complements the Marsala wine beautifully. It’s used in conjunction with olive oil for pan-searing and sautéing, and a touch more is often added at the end to enrich the sauce and give it a glossy sheen. Unsalted butter is recommended so you can control the saltiness of the dish.
• Mushrooms: 8 oz cremini mushrooms, sliced. Mushrooms are a quintessential element of Chicken Marsala, providing an earthy, umami flavor that pairs perfectly with the sweet Marsala wine. Cremini mushrooms (also known as baby bellas) are a fantastic choice due to their robust flavor and firm texture. However, you can also use white button mushrooms or a mix of wild mushrooms for a more complex flavor profile. Ensure you slice the mushrooms to a uniform thickness so they cook evenly. For a deeper mushroom flavor, consider sautéing them until they are deeply browned and caramelized.
• Shallots: 2 medium shallots, finely minced. Shallots, with their delicate oniony-garlicky flavor, provide a subtle aromatic base to the Marsala sauce. They are milder than onions and garlic, adding complexity without overpowering the other flavors. If you don’t have shallots, you can substitute with a small yellow onion, finely minced, or a couple of cloves of garlic, minced. Sautéing the shallots until softened and fragrant is key to building a flavorful foundation for the sauce.
• Dry Marsala Wine: 1 cup. The star ingredient! Marsala wine is a fortified wine from Sicily, Italy, and it’s what gives Chicken Marsala its signature sweet and nutty flavor. For this recipe, dry Marsala wine is crucial. Sweet Marsala will make the dish overly sweet and less balanced. Dry Marsala provides a complex flavor profile with notes of brown sugar, apricot, and hazelnut that deepen as it reduces and cooks. If you cannot find dry Marsala wine, a good substitute would be a dry sherry or a dry Madeira wine. Avoid using cooking Marsala, as it often contains added salt and artificial flavors and won’t provide the authentic taste.
• Chicken Broth: ½ cup low-sodium chicken broth. Chicken broth adds moisture to the sauce and helps to deglaze the pan, lifting up all those flavorful browned bits from the bottom (known as fond). Using low-sodium chicken broth allows you to control the salt level of the dish. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be used as a substitute if preferred.
• Heavy Cream: ¼ cup. A touch of heavy cream adds richness and luxuriousness to the Marsala sauce, creating a velvety smooth texture. It balances the acidity of the wine and ties all the flavors together. If you prefer a lighter sauce, you can use half-and-half or even skip the cream altogether, although the sauce will be less rich. Adding the cream at the very end of cooking, after the sauce has reduced, is key to maintaining its smooth texture without curdling.
• Fresh Parsley: 2 tablespoons, chopped (for garnish). Fresh parsley adds a bright, herbaceous note and a pop of color as a garnish. It complements the rich flavors of the Marsala sauce and adds a touch of freshness. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley can also be used. Chopping the parsley right before serving ensures the freshest flavor and vibrant green color.
• White Rice: Cooked, for serving. Fluffy white rice is the classic accompaniment to Chicken Marsala, providing a neutral base that soaks up all that delicious sauce. Long-grain white rice, such as basmati or jasmine rice, works particularly well due to its light and fluffy texture. You can cook the rice according to package directions while you are preparing the Chicken Marsala. For a healthier option, you can substitute with brown rice or quinoa, although the classic pairing is white rice.

Instructions

Now that we have all our ingredients ready, let’s walk through the step-by-step instructions for creating this incredible Chicken Marsala Over White Rice. Follow these directions carefully, and you’ll be rewarded with a restaurant-quality dish in the comfort of your own home.

1. Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. This is a crucial step as it helps the chicken brown beautifully when pan-seared. If your chicken breasts are thick (more than ½-inch), place them between two pieces of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin to an even ½-inch thickness. This ensures even cooking and tender chicken. Season both sides of the chicken breasts generously with salt and black pepper. Remember, seasoning at each stage of cooking builds layers of flavor.
2. Dredge the Chicken: Place the all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, ensuring it’s evenly coated on all sides. Shake off any excess flour. The flour coating will create a lovely golden-brown crust when the chicken is pan-seared and will also help to slightly thicken the Marsala sauce later on.
3. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. The combination of olive oil and butter provides both flavor and a higher smoke point, preventing the butter from burning. Once the oil and butter are hot and shimmering, carefully add the dredged chicken breasts to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Once cooked, remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
4. Sauté the Mushrooms and Shallots: In the same skillet (don’t wipe it clean – those browned bits are flavor!), add the sliced mushrooms and minced shallots. Sauté over medium heat, stirring occasionally, until the mushrooms are softened, and the shallots are fragrant and translucent, about 5-7 minutes. As the mushrooms cook, they will release their moisture. Continue to cook until the moisture has evaporated, and the mushrooms begin to brown and caramelize slightly. This step intensifies their flavor.
5. Deglaze the Pan: Pour in the dry Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This process, called deglazing, is essential for capturing all the flavorful fond that has accumulated in the skillet. Bring the Marsala wine to a simmer and let it cook for about 5-7 minutes, or until it has reduced slightly and thickened slightly. The alcohol will cook off, leaving behind the concentrated Marsala flavor.
6. Add Chicken Broth and Simmer: Pour in the chicken broth to the skillet with the reduced Marsala wine and mushrooms. Bring the mixture back to a simmer and cook for another 5-7 minutes, or until the sauce has reduced slightly and thickened to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper as needed. Remember, the sauce will continue to thicken slightly as it cools.
7. Return Chicken and Finish: Reduce the heat to low and gently return the seared chicken breasts to the skillet, nestling them into the Marsala sauce. Spoon the sauce over the chicken to coat it evenly. Simmer for another 2-3 minutes, allowing the chicken to reheat and absorb the flavors of the sauce. Do not boil the sauce at this stage, as it can become too thick or reduce too much.
8. Stir in Cream and Parsley: Remove the skillet from the heat and stir in the heavy cream. The cream will add richness and a velvety texture to the sauce. Stir until the cream is fully incorporated and the sauce is smooth and glossy. Finally, stir in the chopped fresh parsley. The parsley adds a bright, fresh finish and a pop of color.
9. Serve: Serve the Chicken Marsala immediately over hot, cooked white rice. Spoon generous amounts of the Marsala sauce over the chicken and rice, ensuring each serving gets plenty of mushrooms and sauce. Garnish with extra fresh parsley, if desired. Enjoy this classic Italian-American comfort food!

Nutrition Facts (per serving, estimated)

• Servings: 4
• Calories: Approximately 550-650 calories per serving (This is an estimate and can vary based on portion size, specific ingredients used, and cooking methods).

Approximate breakdown per serving:

• Protein: 45-55g
• Fat: 25-35g
• Carbohydrates: 30-40g (primarily from rice and sauce)

Disclaimer: Nutritional information is an estimate and may vary. For precise nutritional values, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20 minutes (includes prepping chicken, chopping vegetables, and measuring ingredients)
• Cook Time: 30 minutes (includes searing chicken, sautéing vegetables, and making the sauce)
• Total Time: 50 minutes

This Chicken Marsala Over White Rice recipe is perfect for a weeknight meal as it comes together in under an hour, from prep to plate!

How to Serve

Chicken Marsala Over White Rice is a versatile dish that can be served in a variety of ways to enhance your dining experience. Here are some serving suggestions:

• Classic White Rice: The quintessential pairing. Fluffy white rice, like basmati or jasmine, is the traditional and most popular choice. It acts as the perfect canvas to absorb the rich and flavorful Marsala sauce. Serve a generous portion of rice in a bowl and top with the Chicken Marsala, ensuring plenty of sauce is drizzled over.
• Creamy Polenta: For a more luxurious and Italian-inspired twist, serve Chicken Marsala over creamy polenta. The smooth, comforting texture of polenta complements the savory sauce beautifully and adds a delightful richness to the meal.
• Mashed Potatoes: Another comforting and classic side dish. Creamy mashed potatoes provide a wonderful base for the Chicken Marsala sauce, creating a hearty and satisfying meal. Consider adding a touch of garlic or herbs to your mashed potatoes for extra flavor.
• Pasta: While white rice is traditional, Chicken Marsala is also delicious served over pasta. Linguine, fettuccine, or spaghetti are excellent choices to twirl and soak up the flavorful sauce. Toss the cooked pasta with a little olive oil and parsley before topping with the Chicken Marsala.
• Alongside Roasted Vegetables: To create a more balanced and nutritious meal, serve Chicken Marsala with a side of roasted vegetables. Asparagus, broccoli, green beans, or roasted root vegetables like carrots and parsnips would all pair wonderfully. The roasted vegetables add color, texture, and extra nutrients to the plate.
• With a Simple Salad: A light and fresh green salad with a vinaigrette dressing is a perfect accompaniment to cut through the richness of the Chicken Marsala. A simple salad of mixed greens, tomatoes, and cucumbers provides a refreshing contrast.
• Crusty Bread: Don’t forget the bread! Serve with crusty Italian bread or a baguette to soak up every last drop of that delicious Marsala sauce. Warm bread is especially inviting and enhances the overall dining experience.

Additional Tips for Perfect Chicken Marsala

To truly master Chicken Marsala and elevate it to restaurant-quality, consider these helpful tips:

1. Use Dry Marsala Wine: This is crucial! Sweet Marsala will result in an overly sweet and unbalanced dish. Dry Marsala provides the authentic, savory-sweet flavor profile that defines Chicken Marsala. Double-check the label to ensure you are purchasing dry Marsala wine.
2. Don’t Overcrowd the Pan: When searing the chicken and sautéing the mushrooms, avoid overcrowding the pan. Overcrowding lowers the temperature and causes the ingredients to steam instead of sear, hindering browning and flavor development. Cook in batches if necessary to ensure everything browns beautifully.
3. Pound the Chicken Evenly: Pounding the chicken breasts to an even thickness is essential for quick and even cooking. This prevents some parts of the chicken from drying out while others are still raw. Aim for a consistent ½-inch thickness across all pieces.
4. Deglaze Properly: Deglazing the pan with Marsala wine is a key step for flavor. Scrape up all the browned bits (fond) from the bottom of the skillet as the wine simmers. These browned bits are packed with flavor and will enrich your sauce significantly.
5. Taste and Adjust Seasoning: Seasoning is critical throughout the cooking process. Taste the sauce at various stages and adjust seasoning with salt and pepper as needed. Remember that flavors will develop and intensify as the sauce reduces. Don’t be afraid to season generously, but always taste and adjust gradually.

FAQ: Your Chicken Marsala Questions Answered

Here are some frequently asked questions about making Chicken Marsala Over White Rice, to help you troubleshoot and ensure success:

Q1: Can I use sweet Marsala wine instead of dry Marsala wine?

A: While you can use sweet Marsala, it’s highly recommended to use dry Marsala for authentic Chicken Marsala. Sweet Marsala will make the dish significantly sweeter and less balanced in flavor. Dry Marsala provides the classic savory-sweet profile that is characteristic of this dish.

Q2: I don’t have Marsala wine. Can I substitute it with something else?

A: While Marsala wine is the key ingredient, you can use dry sherry or dry Madeira wine as substitutes. They offer similar nutty and complex flavor profiles. Avoid using cooking Marsala or other wines that are not dry, as they won’t provide the desired taste. In a pinch, you could try a dry white wine with a splash of brandy, but the flavor will be different.

Q3: Can I make Chicken Marsala ahead of time?

A: Yes, you can prepare Chicken Marsala ahead of time. The sauce can be made 1-2 days in advance and stored in the refrigerator. You can also sear the chicken and store it separately. When ready to serve, gently reheat the sauce in a skillet, then add the chicken and simmer until heated through. Add the cream and parsley just before serving for the best texture and flavor. Keep in mind that the sauce may thicken upon refrigeration, so you might need to add a little chicken broth or water to thin it out when reheating.

Q4: Can I freeze Chicken Marsala?

A: Freezing Chicken Marsala is possible, but the texture of the sauce may change slightly due to the cream. For best results, freeze the chicken and sauce separately. Let them cool completely before transferring to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of chicken broth or water if needed to restore the sauce’s consistency. The mushrooms may become slightly softer after freezing and thawing.

Q5: Can I make this recipe gluten-free?

A: Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend for dredging the chicken. Ensure that your chicken broth is also certified gluten-free. All other ingredients in the recipe are naturally gluten-free. Serve over gluten-free rice or polenta to complete the meal.

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