Pioneer Woman Chicken Marsala by Ree Drummond features chicken breasts, flour, mushrooms, shallots, garlic, Marsala wine, and heavy cream. This tasty Chicken Marsala makes a delicious dinner in about 40 minutes and serves 4 people.
More Pioneer Woman Recipe:
- Pioneer Woman Asian Chicken Wings
- Pioneer Woman Tater Tot Chicken Casserole
- Pioneer Woman Melt In Your Mouth Chicken
🧡 Why You’ll Love Chicken Marsala Recipe
- Rich and Creamy Sauce: The combination of heavy cream and Marsala wine creates a luscious, flavorful sauce that perfectly complements the tender chicken.
- Quick and Easy: Ready in about 30 minutes, this recipe is perfect for a weeknight dinner when you need something delicious but don’t have a lot of time.
- Restaurant-Quality Taste: With simple ingredients and a few easy steps, you get a dish that tastes like it’s from a high-end restaurant right at home.
- Versatile Side Pairing: This Chicken Marsala pairs beautifully with a variety of sides, from mashed potatoes to steamed vegetables, making it a versatile choice for any meal.
- Family-Friendly: The mild, yet flavorful sauce is a hit with both adults and kids, making it a great option for family dinners.
🍗 Pioneer Woman Chicken Marsala Ingredients
- 1½ pounds (680 grams) boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick (or chicken tenderloins)
- 3 tablespoons (24 grams) all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (42 grams) unsalted butter, divided
- 1 (8-ounce, 225-gram) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- â…” cup (160 ml) chicken broth
- â…” cup (160 ml) dry Marsala wine
- â…” cup (160 ml) heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
🍲 How To Make Pioneer Woman Chicken Marsala
- Prepare Chicken: Place the flour, Âľ teaspoon salt, and ÂĽ teaspoon pepper in a ziplock bag. Add the chicken, seal tightly, and shake to coat evenly. Set aside.
- Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken to the pan, shaking off excess flour. Cook until golden and just cooked through, about 5 to 6 minutes total. Transfer to a plate and set aside.
- Make Sauce: Melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the shallots, garlic, and ÂĽ teaspoon salt. Cook for 1 to 2 minutes more. Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Add ÂĽ teaspoon salt and â…› teaspoon pepper. Scrape any brown bits from the pan. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by about half and thickens slightly, 10 to 15 minutes.
- Combine and Serve: Return the chicken to the pan with any juices from the plate. Reduce heat to low and simmer until the chicken is warmed through and the sauce thickens more, about 2 to 3 minutes. Sprinkle with chopped parsley, if desired, and serve.
đź’Recipe Tips
- Pound the Chicken Evenly: Make sure to pound the chicken to ÂĽ-inch thickness for even cooking and tender results.
- Use a Stainless Steel Pan: A stainless steel pan helps get a nice golden sear on the chicken, which adds flavor.
- Scrape Up Brown Bits: Scrape the brown bits from the pan when making the sauce to add extra flavor.
- Adjust Sauce Thickness: Let the sauce simmer longer if it’s too thin, or add more broth if it’s too thick.
- Rest the Chicken: Let the chicken rest for a few minutes before cutting to keep it juicy and flavorful.
🎚 How To Store Leftovers Chicken Marsala?
- Refrigerate: Cool leftovers chicken marsala to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool leftovers chicken marsala completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken Marsala?
- In The Oven: Preheat the oven to 350°F. Cover leftovers chicken marsala with foil and heat in an oven-safe dish for 15-20 minutes until hot.
- In The Microwave: Place leftovers chicken marsala in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat leftovers chicken marsala in a skillet over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.
What To Serve With Chicken Marsala?
This creamy Chicken Marsala pairs well with mashed potatoes, rice, pasta, or garlic bread. It also can be served alongside steamed vegetables, roasted potatoes, a fresh salad, or sautéed spinach for a tasty dinner.
FAQ’S:
Can I Use Chicken Thighs Instead Of Chicken Breasts?
Yes, you can use chicken thighs. They will add a richer flavor and stay moist, but you may need to adjust the cooking time slightly.
What Can I Use If I Don’t Have Dry Marsala Wine?
If you don’t have dry Marsala wine, you can substitute it with a dry white wine or even a mix of red wine and a splash of brandy for a similar flavor.
How Can I Prevent The Chicken From Becoming Dry?
To prevent dry chicken, do not overcook it. Cook the chicken just until it reaches an internal temperature of 165°F (74°C) and keep it covered while simmering in the sauce.
How Do I Prevent The Flour From Clumping When Coating The Chicken?
Ensure the flour is evenly mixed with salt and pepper before coating the chicken. Pat the chicken dry before dredging to help the flour adhere better.
More Pioneer Woman Recipe:
- Pioneer Woman Peach Bbq Chicken
- Pioneer Woman Chicken Tikka Masala
- Pioneer Woman Butterfly Chicken Legs
Pioneer Woman Chicken Marsala Nutrition Facts
Serving Size: 1 serving
- Calories: 470
- Total Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 137mg
- Sodium: 713mg
- Potassium: 724mg
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 34g
Pioneer Woman Chicken Marsala
Description
Pioneer Woman Chicken Marsala by Ree Drummond features chicken breasts, flour, mushrooms, shallots, garlic, Marsala wine, and heavy cream. This tasty Chicken Marsala makes a delicious dinner in about 40 minutes and serves 4 people.
Ingredients
Instructions
- Prepare Chicken: Place the flour, Âľ teaspoon salt, and ÂĽ teaspoon pepper in a ziplock bag. Add the chicken, seal tightly, and shake to coat evenly. Set aside.
- Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken to the pan, shaking off excess flour. Cook until golden and just cooked through, about 5 to 6 minutes total. Transfer to a plate and set aside.
- Make Sauce: Melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the shallots, garlic, and ÂĽ teaspoon salt. Cook for 1 to 2 minutes more. Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Add ÂĽ teaspoon salt and â…› teaspoon pepper. Scrape any brown bits from the pan. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by about half and thickens slightly, 10 to 15 minutes.
- Combine and Serve: Return the chicken to the pan with any juices from the plate. Reduce heat to low and simmer until the chicken is warmed through and the sauce thickens more, about 2 to 3 minutes. Sprinkle with chopped parsley, if desired, and serve.
Notes
- Pound the Chicken Evenly: Make sure to pound the chicken to ÂĽ-inch thickness for even cooking and tender results.
- Use a Stainless Steel Pan: A stainless steel pan helps get a nice golden sear on the chicken, which adds flavor.
- Scrape Up Brown Bits: Scrape the brown bits from the pan when making the sauce to add extra flavor.
- Adjust Sauce Thickness: Let the sauce simmer longer if it’s too thin, or add more broth if it’s too thick.
- Rest the Chicken: Let the chicken rest for a few minutes before cutting to keep it juicy and flavorful.
Pioneer Woman Chicken Marsala