Pioneer Woman Chicken Marsala

Pioneer Woman chicken marsala is a savory skillet dinner with thin chicken cutlets, mixed mushrooms and a silky marsala wine sauce that comes together in 45 minutes. It's an easy Italian chicken dinner for Sunday supper, date night or holiday gatherings, and it's a one-skillet sauce served over spaghetti.

Brown the chicken in batches, 1 to 2 minutes per side, so each cutlet sears instead of steams. Crowd the pan and the chicken turns pale and the sauce loses its deep, toasty flavor.

Ree stirs a spoonful of the leftover seasoned flour into the shallots and sage, which thickens the sauce right in the skillet without a separate roux. Then she tosses the spaghetti with butter, olive oil, parsley and a splash of pasta water, so the noodles taste as good as the chicken.

Pioneer Woman Chicken Marsala

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

1265

kcal

Tender chicken cutlets simmer in a glossy mushroom and marsala sauce, then get piled over buttery, parsley-flecked spaghetti. The sauce reduces right in the skillet, so every bite is rich and savory.

Ingredients

• 2 lb. thin chicken cutlets
  

• 1/2 tsp. kosher salt. plus more to taste
  

• Black pepper, to taste
  

• 1 c. all-purpose flour
  

• 6 tbsp. salted butter
  

• 6 tbsp. olive oil
  

• 1 lb. sliced mixed mushrooms
  

• 2 large shallots, finely chopped
  

• 8 sage leaves
  

• 3/4 c. dry marsala wine
  

• 2 c. low-sodium chicken broth
  

• 1 c. fresh parsley, chopped
  

• 1 lb. spaghetti
  

Directions

• Season and flour the chicken: Season 2 pounds thin chicken cutlets with 1/2 teaspoon kosher salt and a few grinds of black pepper. Then coat them in 1 cup flour spread on a plate and set them on a clean plate, saving the leftover flour.
• Brown the chicken: Heat a large skillet over medium-high heat and melt 2 tablespoons each of butter and olive oil. Working in batches, cook the chicken for 1 to 2 minutes per side until browned, then move it to a clean plate.
• Cook the mushrooms: Wipe the skillet clean with a paper towel and return it to medium-high heat. Melt 1 tablespoon each of butter and olive oil, then add 1 pound sliced mixed mushrooms with salt and pepper and cook, stirring, for 3 to 4 minutes.
• Build the sauce: Reduce the heat to medium and add 1 tablespoon olive oil, 2 finely chopped large shallots and 8 sage leaves. Cook, stirring, for 3 to 4 minutes, then sprinkle with 1 tablespoon of the reserved flour and toss to coat.
• Reduce the marsala: Add 3/4 cup dry marsala wine, bring it to a simmer and cook for 1 to 2 minutes until reduced by half. Then pour in 2 cups low-sodium chicken broth, return to a simmer and cook for 2 to 3 minutes until slightly thickened.
• Finish the chicken: Return the chicken to the skillet with half of the 1 cup chopped parsley. Simmer for about 2 minutes, until the chicken is cooked through.
• Cook the spaghetti: Meanwhile, bring a large pot of salted water to a boil and cook 1 pound spaghetti as the label directs for al dente. Reserve 1/2 cup of the cooking water, then drain the spaghetti and move it to a bowl.
• Toss and serve: Add the remaining 3 tablespoons butter, 2 tablespoons olive oil and the remaining parsley to the spaghetti, then season with salt and pepper. Toss with 1/4 cup of the reserved cooking water, adding more if needed, and serve with the chicken and sauce.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chicken marsala without wine?

Swap the marsala for an equal amount of chicken broth with a splash of white grape juice and a teaspoon of red wine vinegar. You lose some of the nutty depth, but the sauce still tastes good.

How long do leftovers keep?

Store the chicken and sauce in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of broth, since high heat can toughen the thin cutlets.

Can I use chicken breasts instead of thin cutlets?

Yes, slice thick chicken breasts in half horizontally, or pound them to about 1/2 inch. Thin pieces cook in the 1 to 2 minutes per side the recipe calls for, so thicker ones would need longer.

Can I prep any of this ahead?

You can slice the mushrooms, chop the shallots and parsley, and flour the chicken a few hours ahead. Keep everything covered in the fridge, then cook it all fresh so the chicken stays crisp-edged and tender.

What's the most common mistake with chicken marsala?

Overcrowding the skillet is the big one, because the chicken steams and the mushrooms turn watery. Cook in batches and give the mushrooms room, so everything browns and the sauce tastes deep and savory.