Why You’ll Love This Recipe
Carrabba’s Chicken Marsala is one of those dishes that feels both comforting and luxurious at the same time. Tender, lightly sautéed chicken cutlets are smothered in a silky Marsala wine sauce filled with earthy mushrooms and rich butter. It’s the perfect balance of savory, sweet, and aromatic — a true Italian-American favorite that you can recreate effortlessly at home.
What I love most about this recipe is how restaurant-worthy it tastes without being overly complicated. I once added a touch of heavy cream to the sauce for extra silkiness, and it made the dish absolutely irresistible. Whether you serve it with pasta, mashed potatoes, or a side of sautéed vegetables, this Chicken Marsala is guaranteed to impress family and guests alike.
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Carrabba’s Chicken Marsala
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Carrabba’s Chicken Marsala is a restaurant-style Italian dish featuring juicy chicken breasts sautéed with mushrooms and simmered in a rich, buttery Marsala wine sauce. It’s elegant yet easy to make at home — perfect for family dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream (optional for extra richness)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to even thickness (about 1/2 inch).
- Mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast lightly in the mixture, shaking off excess.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and sauté for 4–5 minutes until golden. Add garlic and cook for 1 minute.
- Pour in Marsala wine to deglaze the pan, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
- Add chicken broth and simmer for another 5 minutes. Stir in heavy cream if using, and the remaining 1 tbsp butter.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce coats the back of a spoon.
- Return chicken to the skillet, spoon sauce and mushrooms over the top, and simmer for 2 minutes to reheat.
- Garnish with chopped parsley and serve with mashed potatoes, pasta, or sautéed vegetables.
Notes
- Use dry Marsala wine, not sweet, for authentic flavor.
- If Marsala is unavailable, substitute with dry sherry or white wine with a splash of brandy.
- Make it lighter by skipping the cream — it will still be rich and flavorful.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Sautéed
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts
Boneless, skinless, and pounded thin for quick, even cooking.
Flour
Lightly coats the chicken for a golden sear and helps thicken the sauce.
Olive oil and butter
Used together to create a rich, flavorful cooking base.
Mushrooms
Cremini or baby bella mushrooms bring earthy depth to the Marsala sauce.
Garlic
Adds aromatic flavor that complements the wine and mushrooms.
Marsala wine
The key ingredient, offering a sweet, nutty flavor that defines the dish.
Chicken broth
Balances the sweetness of the wine and adds body to the sauce.
Heavy cream (optional)
Adds creaminess and rounds out the flavors for a richer version.
Salt and black pepper
Essential seasoning for both chicken and sauce.
Fresh parsley
For garnish and a pop of freshness.
Directions
Start by pounding chicken breasts to about ½ inch thickness. Season both sides with salt and pepper, then dredge lightly in flour, shaking off the excess.
In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add a little more butter if needed. Sauté mushrooms for 5–6 minutes until browned and tender. Add garlic and cook for 1 minute until fragrant.
Pour in Marsala wine to deglaze the pan, scraping up the browned bits. Let the wine reduce by half, then add chicken broth. Simmer for 5–7 minutes until slightly thickened. Stir in heavy cream (if using) and adjust seasoning with salt and pepper.
Return chicken to the pan and spoon sauce over the top. Simmer for 2–3 minutes to warm through. Garnish with fresh parsley before serving.
Equipment needed
- Large skillet or sauté pan
- Meat mallet
- Tongs
- Measuring cups and spoons
- Wooden spoon or spatula
Servings and timing
This recipe serves 4 people. Preparation takes 15 minutes, cooking requires 25 minutes, making the total time about 40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving for too long to keep the chicken tender.
Variations and Customizations
Creamy Chicken Marsala
Add a splash of cream or mascarpone cheese to make the sauce velvety.
Garlic Mushroom Marsala
Use extra garlic and double the mushrooms for bold, earthy flavor.
Bacon Marsala Chicken
Add crispy bacon bits to the sauce for smoky richness.
Pasta Marsala
Serve the chicken and sauce over fettuccine or linguine.
Marsala Chicken Thighs
Use boneless chicken thighs instead of breasts for juicier meat.
Gluten-Free Marsala
Use gluten-free flour or cornstarch for dredging.
Vegetable Marsala
Skip the chicken and make a vegetarian version with mushrooms and spinach.
Herb-Infused Marsala
Add thyme or rosemary while simmering for a fragrant twist.
Marsala Steak
Replace chicken with thinly sliced sirloin for a bold variation.
Low-Carb Version
Serve with roasted cauliflower or zucchini noodles instead of pasta.
FAQs
What kind of Marsala wine should I use?
Use dry Marsala wine for a savory flavor—sweet Marsala can make the sauce too sugary.
Can I make this without alcohol?
Yes, substitute chicken broth and a splash of grape juice or balsamic vinegar.
What mushrooms work best?
Cremini, baby bella, or even shiitake mushrooms give the sauce great flavor.
Can I prepare this ahead of time?
Yes, but reheat gently to maintain the chicken’s tenderness.
Is this dish served with pasta at Carrabba’s?
Yes, typically with fettuccine, but it’s also great with mashed potatoes or veggies.
How do I keep the sauce from curdling?
Use low to medium heat when adding cream and don’t let it boil.
Can I use chicken thighs instead of breasts?
Yes, thighs add extra juiciness and richness.
Can I freeze Chicken Marsala?
It’s best enjoyed fresh, but you can freeze it for up to 2 months.
Can I make this dairy-free?
Yes, use olive oil instead of butter and coconut cream instead of heavy cream.
What side dishes go best with Chicken Marsala?
Garlic mashed potatoes, buttered pasta, or roasted green beans.
Conclusion
Carrabba’s Chicken Marsala is a timeless dish that combines tender chicken, earthy mushrooms, and a luxurious Marsala wine sauce. This homemade version captures all the depth and flavor of the restaurant favorite, making it perfect for both weeknight dinners and elegant occasions. With its simple ingredients and rich taste, it’s a dish you’ll return to again and again.
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