Chicken Marsala – Instant Pot, Stove Top

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Chicken Marsala is a creamy, delicious chicken dish, made with lightly coated, tender chicken breasts, cooked in a flavorful, creamy mushrooms, garlic, and Marsala wine sauce. Easy to make and is better than any restaurant, and is budget friendly too!!

Chicken Marsala makes a perfect meal for weeknight dinner or even for a company. Enjoy this flavorful, Italian inspired Chicken Marsala over pasta or some creamy mashed potatoes and green beans as a side. This recipe can be made DAIRY-FREE

 

 

CHICKEN MARSALA

Crispy, pan-fried tender chicken breasts, lightly coated with flour and cooked in a flavorful, and creamy mushrooms, garlic and Marsala wine sauce. The sauce is poured over the chicken and served along with some mashed potatoes or pasta.

Chicken Marsala is one of my family’s favorite dish. This Italian inspired dish, is super easy to make at home and tastes amazing, just like the one served in your favorite restaurant. If you have tried Chicken Marsala, you know how good it is.

What makes this dish so amazing, is the Marsala wine. Marsala wine is a fortified wine from Sicily, which is used to give a nice, rich, caramelized flavor to the sauce. Chicken and mushrooms are cooked along with wine and butter to create a rich, brown, creamy sauce.

Marsala wine can be found in most supermarkets in the wine section. It adds a nice depth of flavor to the dish. If you can’t find Marsala wine, you may substitute it with some sherry or red wine.

HOW TO MAKE MARSALA SAUCE

Marsala sauce is a key to this creamy, flavorful, Chicken Marsala. Marsala sauce is traditionally made with Marsala wine, mushrooms, garlic, and butter, for that creamy, luscious, authentic Italian flavor.

Typically, this sauce does not include any cream or dairy. However, we love the addition of a little cream. It helps balance the flavors from wine and mushroom, thus bringing everything together and it also makes this sauce extra thick and creamy.

You can use heavy cream, half and half, milk or evaporated milk in this recipe. The richness in the dish comes from the choice of cream/milk, using heavy cream results in more rich dish.

For a dairy-free option, checkout below – HOW TO MAKE CHICKEN MARSALA DAIRY-FREE

Pic Shown: Chicken Marsala, served with some mashed potatoes and saute green beans.

 

 

 

INGREDIENTS FOR CHICKEN MARSALA

MARSALA WINE – a star ingredient of this dish. It adds a nice depth of flavor to this dish. I prefer Marsala wine. However, any dry red or white wine works fine. Marsala, sherry or red wine.

CHICKEN – 2 large chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces.
You can use chicken breasts or chicken thighs, both would work just fine.

Depending upon the size of the chicken, you can make the pieces. I like to keep the chicken pieces small and thin, as they cook faster and absorb the flavors well.

MUSHROOM – Cremini, button or portabella mushrooms work fine in this recipe, or combinations of mushrooms would equally do. I prefer cremini, as they add a lot of depth and color to this dish, but you could use any combination of your favorite mushrooms.

GARLIC – 3-4 cloves, minced it adds a nice flavor to this dish. I think mushrooms and garlic, compliment each other. I prefer fresh garlic, but you could totally use garlic powder. Use 1/2 teaspoon of garlic powder.

HERBS – herbs that go well with the earthy flavors of mushroom and some of my family favorites include thyme, rosemary, parsley.
I use one or combination of herbs to add more depth and flavor to this dish. You can use any herb of your choice.

DAIRY – Heavy cream, half and half, milk or evaporated milk can be used in this recipe. Cream, balances the flavors from wine and mushroom, and also makes this sauce extra thick and creamy.

For a dairy-free version, checkout below – HOW TO MAKE CHICKEN MARSALA  DAIRY-FREE

OLIVE OIL AND BUTTER – used to sear chicken, saute mushrooms and garlic.

CORNSTARCH – Cornstarch slurry used to thicken this dish. Add cornstarch slurry at the end. Make a slurry using 1 tablespoon of cornstarch and 2 tablespoons of water. Add the slurry gradually, a half tablespoon and stir it, continue until desired thickness is achieved.

BROTH – low sodium vegetable, chicken or mushroom broth adds an additional layer of flavor. Low sodium broth helps control the sodium intake.

You can also use a bouillon, mix it with water as per package instructions and use it.

HOW TO MAKE CHICKEN MARSALA

You can use chicken breasts or chicken thighs for this recipe. Recipe uses chicken breasts. Please adjust the cooking time depending upon the size of chicken pieces.

PREP FOR CHICKEN MARSALA

I prefer to keep chicken pieces thin, as these cook faster. Take 2 large chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces.

OPTIONAL – alternatively, you can pound the chicken, for thinner pieces. You can choose whichever method works for you best.

Slice the mushrooms, mince the garlic.

INSTANT POT CHICKEN MARSALA

In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess. Keep the chicken pieces aside.

Turn ON Saute Mode (more). When it displays “HOT”, add oil and butter. Sear the chicken for 2-3 minutes on each side or until brown. Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.

Note: You don’t need to cook the chicken all the way through, it will get cooked once we pressure cook it. Only need to sear it, to get a nice crust, that tastes and looks great!

 

 

Add tablespoon of butter, sliced mushrooms, garlic, thyme, saute for 3-4 minutes or until mushrooms cook down a little, and the raw smell of garlic is no more. 

 

 

 

Add Marsala wine, and cook for 3-4 minutes. Add broth, seared chicken back to the pot.

 

 

Turn OFF Saute mode. Close the Instant pot, vent on sealing position and set it on Pressure cook (high) for 4 minutes.

Note: Please use timing as a guideline. Adjust the cooking time depending upon the size of the chicken pieces.

Let it naturally release pressure, for around 10 minutes, and then release the remaining pressure manually. Open the lid, remove the chicken pieces and keep it aside.

 

 

Note: It is important to take out the chicken pieces once they have been pressure cooked, before reducing the sauce. Leaving the chicken pieces in while reducing the sauce, will overcook the chicken.

Turn ON Saute mode (more), reduce the sauce by half or until it starts to thicken.

Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF saute mode. Garnish with some chopped parsley and serve.

 

 

STOVE TOP CHICKEN MARSALA

In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess. Keep the chicken pieces aside.

Heat oil and butter, in a large skillet, or pan, over medium-high heat. Cook the chicken for 3-4 minutes on each side or until chicken is almost cooked. Do not overcrowd the pan, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.

Add tablespoon of butter, sliced mushrooms, garlic, thyme, saute for 3-4 minutes or until mushrooms cook down, and the raw smell of garlic is no more.

Add Marsala wine, and cook for 3-4 minutes. Add broth, reduce the sauce by half or until it starts to thicken.

Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF heat. Garnish with some chopped parsley and serve.

Pic Shown: Instant Pot Chicken Marsala

 

 

PRO TIPS FOR THE BEST CHICKEN MARSALA

You can use chicken breasts or chicken thighs, both would work just fine.

I prefer to keep chicken pieces thin, as these cook faster. Alternatively, you can pound the chicken, for thinner pieces. You can choose whichever method works for you best.

Depending upon the size of the chicken pieces, adjust the cooking time in Instant pot.

Herbs are optional. However, we love the flavor of Thyme, it adds a nice flavor to this dish.

I use combination of oil and butter to sear the chicken. It gives a nice, nutty flavor, and brown color to the chicken.

Make sure to scrap off any chicken bits stuck to the bottom of the pot. They add a ton of flavor to the sauce. I scrape the pot while sauteing mushrooms, as mushrooms release lot of moisture.

HOW TO MAKE CHICKEN MARSALA  DAIRY-FREE

Sharing some of the dairy-free substitutes that can be used to achieve the desired creaminess without any cream or dairy. Here are some dairy-free substitutes:

COCONUT CREAM – you can use coconut cream or coconut milk.

NUTS – In order to make this dairy-free I use nuts such as almonds or cashews.

Soak 1/4 cup cashews for couple of hours or until soft (to speed up the process soak cashews in hot water, works just fine). Blend the cashews to a fine paste, using the water the cashews are soaked in and add it to the dish.

Bring it to a gentle boil and you have delicious, creamiest, dairy-free, Marsala Chicken! If using almonds, remove the skin of the almonds before blending.

Alternatively, you can also use almond meal, readily available in most grocery stores. Make a smooth paste with 2 tablespoons of almond meal and water. Add it to the dish, instead of cream.

SERVING SUGGESTIONS FOR CHICKEN MARSALA 

My family loves Chicken Marsala with some creamy mashed potatoes and saute green beans in some garlic butter sauce.

Chicken Marsala pairs well with some pasta, brown rice, or cauliflower rice for low-carb diet. Pour some creamy, flavorful sauce over the chicken. Bon-appetit!!

Pic Shown: Chicken Marsala, served with some mashed potatoes and some green beans.

 

 

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5 from 1 vote

Chicken Marsala - Instant Pot, Stove Top

Chicken Marsala is a creamy, delicious chicken dish, made with lightly coated, tender chicken breasts, cooked in a flavorful, creamy mushrooms, garlic, and Marsala wine sauce. Easy to make and is better than any restaurant, and is budget friendly too!!
Course Main Course
Cuisine American, Italian
Keyword chicken marsala, instant pot chicken marsala, marsala chicken, instant pot recipes,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jyoti Behrani

Ingredients

  • 2 large boneless, skinless, chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces
  • 1/4 cup flour
  • 8 ounces fresh white or cremini mushrooms, sliced
  • 3-4 cloves garlic, minced or 1 teaspoon garlic powder
  • 3/4 cup Dry Marsala wine
  • 1/2 cup Heavy Cream
  • 1/4 cup broth (chicken, veggies, or mushroom)
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter, divided
  • 2 sprigs Thyme or 1/2 teaspoon dried thyme
  • Handful of fresh parsley, chopped
  • salt and pepper to taste

FOR CORNSTARCH SLURRY

  • 1/2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

INSTANT POT CHICKEN MARSALA

  • In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess flour. Keep the chicken pieces aside.
  • Turn ON Saute Mode (more). When it displays “HOT”, add oil and butter. Sear the chicken for 2-3 minutes on each side or until brown. Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.
  • Add tablespoon of butter, sliced mushrooms, garlic, thyme, saute for 3-4 minutes or until mushrooms cook down a little, and the raw smell of garlic is no more.
  • Add Marsala wine, and cook for 3-4 minutes. Add broth, seared chicken back to the pot.
  • Turn OFF Saute mode. Close the Instant pot, vent on sealing position and set it on Pressure cook (high) for 4 minutes.
  • Let it naturally release pressure, for around 10 minutes, and then release the remaining pressure manually. Open the lid, remove the chicken pieces and keep it aside.
  • Note: It is important to take out the chicken pieces once they have been pressure cooked, before reducing the sauce. Leaving the chicken pieces in while reducing the sauce, will overcook the chicken.
    Turn ON Saute mode (more), reduce the sauce by half or until it starts to thicken.
  • Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF saute mode. Garnish with some chopped parsley and serve.

STOVE TOP CHICKEN MARSALA

  • In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess flour. Keep the chicken pieces aside.
  • Heat oil and butter, in a large skillet, or pan, over medium-high heat. Cook the chicken for 3-4 minutes on each side or until chicken is almost cooked. Do not overcrowd the pan, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.
  • Add tablespoon of butter, sliced mushrooms, garlic, thyme, saute for 3-4 minutes or until mushrooms cook down, and the raw smell of garlic is no more.
  • Add Marsala wine, and cook for 3-4 minutes. Add broth, reduce the sauce by half or until it starts to thicken.
  • Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF heat. Garnish with some chopped parsley and serve.

Notes

Please use timing as a guideline. Adjust the cooking time depending upon the size of the chicken pieces.
Please refer to the post for the following:
  1. PRO TIPS FOR THE BEST CHICKEN MARSALA
  2. HOW TO MAKE CHICKEN MARSALA  DAIRY-FREE
  3. SERVING SUGGESTIONS FOR CHICKEN MARSALA 

 

 

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 6 Comments

  1. kiran

    what can I replace for Marcela wine? I don’t have in home and I am planning to feed to kids also.

    1. Jyoti Behrani

      Hi Kiran, You can substitute 3/4 cup of white grape juice plus a tablespoon of apple cider vinegar instead of Marsala wine. Thanks!

  2. Teresa

    5 stars
    This was absolutely delicious and so very easy to make, with readily available ingredients! Thank you so much for sharing this recipe. It is definitely a keeper!

    1. Jyoti Behrani

      Awesome! I am so glad you liked my recipe 🙂 Thank you for sharing your feedback!

  3. Miesha

    Would it freeze well?

    1. Jyoti Behrani

      Sorry, I have not tried to freeze Chicken Marsala. Thanks!

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