Easiest Chicken Marsala Make the Night Before
Transform your weeknight dinners with the "Easiest Chicken Marsala Make the Night Before"—a comforting classic reimagined for convenience and bold flavor. Tender, golden-seared chicken breasts are nestled in a luxurious sauce of Marsala wine, savory mushrooms, and a touch of cream for velvety richness. The recipe’s genius lies in its make-ahead approach: prepare it in just 40 minutes, refrigerate overnight, and let the flavors develop to perfection. It's the ideal solution for busy schedules or effortless entertaining. Simply reheat, garnish with fresh parsley, and serve over pasta, mashed potatoes, or rice for an indulgent yet practical meal. This recipe is your ticket to restaurant-quality Chicken Marsala, made wonderfully easy!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 0.75 cup dry Marsala wine
- 0.75 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin, placing each breast between two sheets of plastic wrap to avoid mess.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, coating both sides, and shake off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and softened.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently, until fragrant.
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the sauce to a gentle simmer.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover the skillet and let the chicken cook for 8–10 minutes on low heat until fully cooked (internal temperature of 165°F/74°C).
Allow the dish to cool completely before transferring it to an airtight container. Refrigerate overnight for the flavors to meld.
The next day, reheat the Chicken Marsala gently in a skillet over low heat until warmed through. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
