This Easy Chicken Marsala lives up to its name about being easy; it’s only 8 ingredients! The best part? It’s actually restaurant quality! I know that’s a bold statement, but by now, you know that I don’t steer you wrong.
Chicken Marsala happens to be one of my favorite dinner recipes. In fact, even though it seems like a fancy-ish dish, I grew up with this recipe. It is one of my dad’s favorite dishes, and so my mom spent years trying to perfect a recipe that he loved.
Now, Chicken Marsala is an Italian dish, and I’m not Italian – I’m Armenian. So I’m not claiming that my recipe is traditional Italian, it’s just my own spin on it, which I’ve developed over the years.
To make this recipe a little lighter than your traditional Italian chicken marsala, you will see that I’ve created this recipe using full fat coconut milk instead of heavy cream. If that’s not your thing, feel free to stick to the heavy cream.
And the only “trick” that you need to know to perfect this recipe is to reduce the wine; meaning, once you add the wine to the pan, you need to bring it to a simmer and let it cook until it’s reduced to about half the quantity. Then, you add the coconut milk.
For this recipe, I recommend using boneless, skinless chicken breasts. If your chicken breasts are large (6-9oz), then you only need 2, which you will then slice in half to make 4 thinner breasts. If your chicken breasts are on the smaller side (4oz), then use four of them, and there is no need to slice them in half.
Oat flour, all purpose flour, or even whole wheat flour are all great substitutions.
I recommend using extra virgin olive oil because olive oil does have distinct taste, which is fantastic in this recipe.
You can use any sliced mushrooms that you’d like in this recipe. I like using Cremini mushrooms, but regular white mushrooms will work too. Slice them thinly.
I am obsessed with using real butter or ghee in this recipe. It does a lot for the taste. But if you don’t want to use either of those, feel free to go with a plant-based butter or coconut oil.
I prefer fresh garlic, mashed, over dried garlic powder any day of the week, especially in this recipe.
Now, I know I am asking you to go out on a limb and purchase marsala wine, which I’m sure most of you don’t have at home. But guess what? It’s worth it, because after you make this recipe once, you are going to make it weekly, on rotation. You’ll use it all up, don’t worry!
For this recipe, you will want to use full-fat coconut milk that comes in the can. Additionally, you can discard the liquid part, and stick with the thick part that is at the top of the can.
I love chopping up some fresh parsley and using it as a garnish on the chicken at the very end.
I’ve got you – a nice, little collection of my favorites.
If you make this recipe, be sure to leave a rating and a comment below, so that others can read your review. And by now, you all know that I practically live on Instagram, so tag me in your creations and I will repost!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
THIS WAS DELICIOUS! THE ADDITION OF THE COCONUT MILK ADDED THE CREAMINESS THAT MADE IT SAVORY! LOVE YOUR RECIPES!
Thank you so much for your review, Gia!! I’m so happy to hear that you loved this recipe!