Bobby Flay's Chicken Marsala (Restaurant-Quality at Home!)

This Bobby Flay Chicken Marsala recipe brings a touch of gourmet cooking to your home kitchen! It's a quick, creamy, and incredibly flavorful dish featuring tender chicken cutlets and a rich Marsala wine sauce loaded with earthy mushrooms. I love how this recipe delivers restaurant-quality results with relatively simple steps. It's perfect for a special occasion, a date night, or when you just want to treat yourself to an elegant and delicious meal.

Why You'll Love This Chicken Marsala

• Restaurant-Quality: Inspired by Bobby Flay, this recipe delivers a dish worthy of a fine dining experience.
• Rich Marsala Sauce: The combination of dry Marsala wine, mushrooms, shallots, butter, and beef broth (implied, though water is listed as an option - broth recommended for flavor) creates a deeply savory and slightly sweet sauce.
• Tender Chicken: Pounding the chicken thin and searing it quickly ensures it stays tender and juicy.
• Elegant Flavor Profile: A sophisticated dish that's perfect for impressing guests.
• Relatively Quick: Comes together faster than you might think for such a classic dish.

Ingredients for Bobby Flay Chicken Marsala

Here's what you'll need to make this delicious chicken marsala. The full list with measurements is in the recipe card below.

Chicken

• Boneless skinless chicken breasts (Meat)
• All-purpose flour (for dredging)
• Olive oil (Oil)

Sauce

• Cremini mushrooms, sliced (Fungi)
• Large shallot, finely chopped (Vegetable)
• Dry marsala wine (Wine)
• Unsalted butter, cut into pieces (Fat)
• Flat-leaf parsley, chopped (plus more for garnish) (Herb)
• Water (or preferably Beef/Chicken Broth for more flavor)

Seasoning

• Kosher salt (Seasoning)
• Freshly ground black pepper (Spice)

Variations

I love this Bobby Flay Chicken Marsala as is, but here are a few ideas for variations:

• Add Cream: For a creamier sauce (more traditional American style), stir in a splash of heavy cream at the end.
• Different Mushrooms: Use a mix of mushrooms like shiitake or oyster mushrooms.
• Add Prosciutto: Crisp up some prosciutto and add it to the sauce or as a garnish.
• Use Veal: Substitute veal cutlets for the chicken for a more traditional Marsala dish.
• Serve Over Different Bases: While often served with pasta, try it over mashed potatoes, polenta, or rice.

How to Make Bobby Flay Chicken Marsala

Let me show you how to make this elegant Bobby Flay Chicken Marsala:

Prepare the Chicken

1. I set a wire rack inside a rimmed baking sheet.
2. I cut each chicken breast in half lengthwise to make 6 thinner pieces.
3. I place a piece of chicken between two sheets of plastic wrap and pound it to ¼-inch thickness (about 6-8 inches long). This ensures even cooking and tenderness.
4. I transfer the pounded chicken to the wire rack and season generously with salt and pepper.

Dredge the Chicken

1. In a shallow bowl, I mix the flour with 1 ½ teaspoons of salt and a generous amount of pepper.
2. I dredge each chicken piece in the seasoned flour, shaking off any excess.

Sear the Chicken

1. I heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
2. I sear 3 cutlets until golden brown, about 2 minutes per side, then transfer them to a plate.
3. I add the remaining 1 tablespoon of oil to the pan and sear the other 3 cutlets until golden brown. (The chicken does not need to be fully cooked at this stage; it will finish in the sauce.)

Cook Mushrooms & Shallots

1. In the same pan, I add the sliced mushrooms and ½ teaspoon of salt.
2. I cook, stirring, until the mushrooms soften and release some liquid, about 3-4 minutes.
3. I add the finely chopped shallots, stirring until softened, about 3-4 minutes more.

Prepare the Sauce

1. I remove the pan from the heat and pour in the Marsala wine and water (or broth).
2. I return the pan to high heat, bringing the mixture to a boil.
3. Then, I reduce the heat to medium and simmer until the liquid reduces by one-third, about 6-7 minutes.
4. I whisk in the butter pieces until the sauce thickens, about 1-2 minutes.

Finish the Dish

1. I add the chicken cutlets and any accumulated juices back to the pan.
2. I cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.

Serve

1. Stir parsley into sauce
2. Pour over chicken
3. Garnish and Serve

Tips and Tricks for the BEST Chicken Marsala

Here are my secrets for making this dish truly exceptional:

• Use Dry Marsala Wine: Choose a dry Marsala wine for the best flavor balance in the sauce. Sweet Marsala can make the dish too sweet.
• Pound the Chicken Thin: This is crucial for tender chicken that cooks quickly and evenly.
• Don't Overcrowd the Pan: Sear the chicken in batches to ensure it browns properly.
• Scrape the Brown Bits: Deglazing the pan with the Marsala wine captures all the flavorful bits stuck to the bottom after searing the chicken and mushrooms.
• Whisk in Butter: Whisking in the cold butter pieces at the end helps to emulsify the sauce and make it glossy.

How to Serve

This Bobby Flay Chicken Marsala is delicious served with:

• Pasta: Fettuccine, linguine, or angel hair are classic choices.
• Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce.
• Polenta: A traditional Italian pairing.
• Roasted Vegetables: Asparagus or green beans complement the dish well.
• Crusty Bread: For mopping up every last bit of sauce.

Make Ahead and Storage

Leftover chicken marsala can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs about Bobby Flay Chicken Marsala

• What is Marsala wine?
  • Marsala is a fortified wine from Sicily. Use a "dry" Marsala for this recipe, not the sweet kind used for desserts. Good quality cooking Marsala can be found in most liquor stores or well-stocked grocery stores.
• Can I make this without wine?
  • Yes, you can substitute chicken or beef broth for the Marsala wine, but the signature flavor of the dish will be different. You could add a splash of balsamic vinegar for some complexity.
• Can I use chicken thighs?
  • Yes, boneless, skinless chicken thighs would also be delicious. Pound them slightly thinner and adjust cooking time as needed.

Enjoy this flavorful, elegant, and restaurant-worthy Bobby Flay Chicken Marsala! It's a perfect dish to impress your guests or treat yourself.

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