Bobby Flay Chicken Marsala Recipe

Let’s make some seriously good Chicken Marsala (thank you Bobby Flay!).

Using dry Marsala wine, not sweet, is essential for that signature rich, savory sauce. Sweet Marsala will make the dish unbelievably good.

This recipe benefits from using chicken cutlets that are pounded to an even 1/2-inch thickness for even cooking. 

Be sure to thoroughly dry the chicken cutlets before dredging them in flour; this helps them brown beautifully.

Don’t overcrowd the pan when browning the chicken; work in batches to get that proper browning.

Ready? Let’s go!

How to Make Bobby Flay Chicken Marsala

Ingredients

• 4 Boneless, Skinless Chicken Breasts
• 1 Cup All-Purpose Flour
• 1 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 Cup Marsala Wine
• 1/2 Cup Chicken Broth
• 1 Cup Sliced Mushrooms
• 1/4 Cup Heavy Cream
• 2 Cloves Garlic (minced)
• 1/4 Cup Olive Oil

Step-by-Step Instructions

Step 1:

Cut each chicken breast in half lengthwise to make a total of 6 pieces.

Place each piece between plastic wrap and pound them to about 1/4-inch thickness.

Step 2:

Mix the flour with salt and pepper in a shallow dish.

Dredge the chicken in the flour mixture, shaking off any excess.

Step 3:

Heat olive oil in a skillet over medium-high heat.

Cook the chicken pieces in batches for about 4 minutes per side until golden.

Transfer the chicken to a plate and set aside.

Step 4:

In the same skillet, add garlic and mushrooms, cooking for about 2 minutes.

Pour in Marsala wine and chicken broth, letting it simmer for 5 minutes.

Step 5:

Stir in heavy cream and return the chicken to the skillet.

Let it cook for another 5 minutes, allowing the sauce to thicken slightly.

Tips and Tricks for Making This Recipe

Prepare Even Chicken Pieces

Pounding the chicken to a uniform thickness helps it cook evenly and avoids any overly dry spots.

Manage the Heat

Don’t rush the cooking process by turning up the heat; medium-high is perfect for a golden crust.

Adjust Seasoning

Taste the sauce before serving to see if more salt or pepper is needed based on your preference.

Sauce Consistency

If you prefer a thicker sauce, let it simmer a bit longer before adding the chicken back to the skillet.

Perfect Pairing

This dish is perfect with pasta or steamed vegetables, so plate it up according to your meal plans!

What to Serve with Bobby Flay Chicken Marsala

Garlic Mashed Potatoes

You can’t go wrong with garlic mashed potatoes when thinking about what to serve with Bobby Flay Chicken Marsala.

The creamy texture of these potatoes gives a soothing contrast to the savory sauce.

Mash your boiled potatoes with a little butter and minced garlic for an irresistible side.

Brown Rice

Brown rice is another classic choice and pairs beautifully with Chicken Marsala.

Its nutty flavor and chewy texture complement the earthy mushrooms in the sauce perfectly.

Serve it alongside your chicken dish for a balanced meal that’s both hearty and wholesome.

Green Bean Almondine

For something a little different, try green bean almondine.

Blanched green beans sautéed in butter with slivers of almonds add a nutty and crunchy bite to your meal.

This side dish is fresh yet flavorful, accentuating the rich creaminess of the chicken.

Polenta

Polenta is an unexpected but fantastic pairing for Chicken Marsala.

This Italian cornmeal dish, when served creamy or grilled, complements the robust, savory flavors beautifully.

Give it a try next time you prepare Chicken Marsala for a unique twist.

Roasted Root Vegetables

Roasted root vegetables add vibrant color and natural sweetness to your plate.

Carrots, parsnips, and turnips roasted until caramelized bring warmth and depth to the meal.

Their natural sugars create a harmonious balance with the rich marsala sauce.

Variations and Substitutions

Alternative Flours

If you don’t have all-purpose flour on hand, you can try using whole wheat flour.

It adds more texture and a nutty flavor to your Chicken Marsala.

For a gluten-free option, use rice flour or almond flour.

Different Proteins

Consider using boneless pork chops instead of chicken for a rich and hearty alternative.

I have also tried using turkey breast for a lean version that offers a slightly different but delicious taste.

Vegetarian Options

Replace chicken with thick slices of eggplant or portobello mushrooms for a satisfying vegetarian dish.

These vegetables have a meaty texture that holds up well to the sauce.

Wine Alternatives

If you’re out of Marsala wine, feel free to substitute with a mix of dry white wine and brandy.

Sherry can also work, offering a slightly different yet flavorful twist.

How to Store Leftover Chicken Marsala

Once you’ve enjoyed a delicious Chicken Marsala, storing leftovers safely is key!

Container Storage

First, place any leftover Chicken Marsala in an airtight container to maintain its freshness.

Make sure to do this within two hours of cooking to prevent any bacteria growth.

Refrigerator Storage

Store the container in the refrigerator, keeping it at or below 40°F (4°C).

This temperature helps keep your Chicken Marsala safe.

Leftovers can be kept in the fridge for up to three days.

Beyond that, the flavors and texture may start to decline.

Freezer Storage

If you want to keep it longer, freeze the Chicken Marsala instead.

By freezing, you can extend its life for several months.

Don’t forget to label the container with the date so you can track its age!

Common Mistakes to Avoid

Uneven Chicken Thickness

If the chicken pieces aren’t uniformly pounded, you might end up with uneven cooking.

Some parts may overcook, resulting in dryness, while others remain undercooked.

Make sure each piece is about 1/4-inch thick for uniform results.

Overcrowding the Pan

Avoid putting too many pieces of chicken in the pan at once.

When the pan is crowded, the chicken tends to steam rather than brown.

Cook in batches for a golden, crispy crust.

Incorrect Seasoning

Be mindful of your seasoning balance to bring out the best flavors!

Remember, the chicken stock adds saltiness, so adjust your salt and pepper accordingly.

Taste and tweak as needed to suit your preference.