Giada Chicken Marsala Recipe

Chicken Marsala has always been an obsession of mine, with its rich combination of flavors and simplicity.

In this version from Giada De Laurentiis, you trade butter for olive oil, making it a bit lighter without losing that savory flair.

Start with well-seasoned chicken cutlets, giving them a quick sear on medium-high heat until they’re golden brown.

This is where that mouthwatering crust forms!

One trick is using cremini mushrooms – they add a nutty sweetness that partners so well with the Marsala wine.

How to Make Giada Chicken Marsala Recipe

Ingredients

• 4 Chicken Breasts (boneless, skinless)
• 1/2 cup Flour
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3 tbsp Olive Oil
• 8 oz. Cremini Mushrooms (sliced)
• 2 cloves Garlic (minced)
• 3/4 cup Marsala Wine
• 1 cup Chicken Broth
• 2 tbsp Fresh Parsley (chopped)

Step-by-Step Instructions

Step 1:

Mix flour, salt, and black pepper in a shallow dish.

Coat each chicken breast with the flour mixture.

Shake off any excess.

Step 2:

Heat olive oil in a large skillet over medium heat.

Add chicken breasts and cook until golden brown, about 4-5 minutes per side.

Remove chicken from the skillet and set aside.

Step 3:

In the same skillet, add sliced cremini mushrooms.

Cook for about 5 minutes until they turn golden brown.

Stir in the minced garlic and cook for another minute.

Step 4:

Pour Marsala wine into the skillet with mushrooms.

Bring the mixture to a simmer and allow it to reduce slightly.

Add chicken broth, stirring to combine.

Step 5:

Return the chicken breasts to the skillet.

Simmer for 10-12 minutes until chicken is cooked through and sauce thickens.

Sprinkle with fresh parsley before serving.

Tips and Tricks for Making This Recipe

Choose Quality Marsala

Use a good quality Marsala wine for the best flavor in your dish.

Better wine will bring more richness to the sauce.

Don’t Overcrowd the Pan

It’s important not to overcrowd the chicken in the pan.

Cooking in batches, if needed, ensures even browning and proper cooking.

Pre-slice Mushrooms

Slice and prep the mushrooms ahead of time to save time when cooking.

This allows for a smooth and efficient process in the kitchen.

Adjust Seasonings

Taste the sauce as you go and adjust the salt and pepper to your liking.

Different brands of chicken broth may impact the seasoning needs.

Garnish Matters

Use fresh parsley for garnish as it adds a nice pop of color and freshness.

The garnish enhances both the appearance and taste of your finished dish.

What to Serve with Giada Chicken Marsala

Roasted Broccolini

If you’re looking for a traditional side that complements Chicken Marsala, roasted broccolini is perfect!

With just olive oil, salt, and a hot oven, you can achieve that delightful crunch and flavor.

The slight bitterness of broccolini pairs wonderfully with the savory notes of the Marsala sauce.

Buttered Noodles

Buttered noodles are always a classic choice that goes well with Chicken Marsala.

Using unsalted butter and a sprinkle of parmesan, these simple noodles offer a comforting base to soak up the delicious sauce.

Add a touch of parsley to brighten the flavors!

Artichoke Bruschetta

This is one of those out-of-the-box options that can surprise you with its taste!

Start with some crispy baguette slices, layer on creamy artichoke spread, and bake until golden and hot.

It’s fancy enough for a dinner party and pairs beautifully with the chicken.

Couscous

Looking for something light yet flavorful? Consider serving couscous as a side.

Its fluffy texture is great at absorbing the rich juices of the Chicken Marsala.

To give it a nutty flavor, toast the couscous lightly in olive oil before adding water.

Green Beans with Almonds

For a crunchy, flavorful side that’s a breeze to make, try this combination.

Top steamed green beans with a handful of crunchy sliced almonds.

This adds both texture and taste, rounding out your meal with a fresh, nutty note.

Variations and Substitutions

Mushroom Alternatives

If you can’t find cremini mushrooms, button mushrooms work just as well in this recipe!

For a richer flavor, consider trying portobello mushrooms instead, chopping them into smaller pieces.

Wine Substitutes

Sweet Marsala wine gives this dish its distinctive taste, but if it’s not available, dry Madiera or even sherry can be a good substitute.

For a non-alcoholic option, chicken broth with a splash of white grape juice mimics the sweet profile nicely.

Protein Swaps

While chicken is classic for this dish, pork tenderloin or turkey cutlets can be a delicious alternative.

The cooking time remains pretty much the same, so it’s super easy to switch things up!

Flavor Enhancements

Add a pinch of crushed red pepper flakes for a touch of heat if you like a little kick.

For a fragrant twist, throw in a sprig of rosemary while the sauce simmers.

How to Store Leftover Chicken Marsala

Refrigerating the Leftovers

Once your Chicken Marsala has cooled, place it in an airtight container.

Store the container in the refrigerator, making sure it is tightly sealed to maintain freshness.

Leftovers can typically be stored in the refrigerator for up to three days without losing their flavor.

Freezing for Longer Storage

If you want to store leftovers for a longer period, freezing is a great option.

Use a freezer-safe container or a zip-lock bag to ensure proper storage.

Remove as much air as possible from the container before sealing it, to help preserve the Chicken Marsala’s quality.

Labeling and Organizing

Always label containers with the date and contents before you store them, especially when freezing.

This practice helps prevent any confusion when rummaging through the freezer later and ensures you consume leftovers in a timely manner.

Organize your refrigerator or freezer to make it easier to locate leftovers when you’re ready to enjoy them again.

Common Mistakes to Avoid

Skipping the Seasoning

When preparing chicken Marsala, not seasoning the chicken adequately can lead to a bland taste.

Make sure to sprinkle salt and pepper generously on both sides of the chicken before cooking.

Overcooking the Chicken

Overcooked chicken can become dry and tough, which is not what you want here.

Keep a close eye on the cooking time, ensuring each side cooks until just golden brown.

Rushing the Sauce

If you rush the sauce, you might miss that perfect balance between sweet and savory.

Let the Marsala wine simmer and reduce slowly until it thickens properly to coat the chicken.