recipe for chicken marsala emeril

The Best recipe for chicken marsala emeril

Oh, this Chicken Marsala recipe is one of my all-time favorites—simple enough to whip up on a weeknight but feels like a special dinner when you serve it. I first made it when my kids were young, and they’d always ask for seconds because the sauce clings to the chicken so perfectly, almost like it’s been made just for them. It’s got that rich, wine-infused depth that makes every bite feel indulgent, but it’s also balanced with a touch of sweetness from the mushrooms and carrots. My husband swears it’s the only dish he’ll eat when we’re hosting because it’s got that restaurant-quality feel without the fuss. And honestly? It’s not just about the taste—it’s how it makes everyone feel. There’s something comforting about a meal that’s hearty enough to fill your plate but still light enough to leave room for dessert.

I love this recipe for so many reasons. First, it’s versatile—you can make it with bone-in or boneless chicken, and it works just as well for a cozy family dinner as it does for a dinner party. My kids love it because it’s not too heavy, and the sauce gives them that little extra flavor they crave when they’re growing up. Plus, the mushrooms and carrots add fiber and vitamins, so it’s not just about the taste—it’s good for them too. And the wine? Well, it’s not like we’re drinking it straight, but a little goes a long way to elevate everything. It’s a dish that feels special, but it’s not too complicated, which is why I always have it in my rotation. Whether it’s a weekend meal or a weeknight treat, it’s a winner every time. And honestly? The kids won’t even notice how healthy it is—they’ll just keep coming back for more.

Chicken Marsala with Emeril-Style Crispy Dough

4.9 from 673 votes

A rich, savory chicken dish inspired by classic Italian Marsala sauce, enhanced with a golden, buttery dough that adds a delightful texture. Perfect for a cozy weeknight dinner.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

For the Marsala Sauce

• 1 cup Marsala wine
• 1 cup chicken broth
• 1 (14 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried oregano
• ½ cup heavy cream
• Salt and pepper to taste

For the Crispy Dough

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder
• ½ cup cold butter, cubed
• 1 large egg
• 1 tbsp milk
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 For the dough: In a food processor, combine flour, sugar, salt, and baking powder. Pulse until fine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg, milk, and vanilla; pulse until dough forms. Chill for 15 minutes.
3. 3 Roll dough into a 12×8-inch rectangle. Brush with melted butter, then cut into 4 strips. Roll each strip into a log, twist slightly, and place on the prepared baking sheet. Bake for 15 minutes. Remove from oven and let cool.
4. 4 Season chicken thighs with salt, pepper, garlic powder, and thyme. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
5. 5 In the same skillet, add Marsala wine and reduce by half. Stir in chicken broth, crushed tomatoes, garlic, tomato paste, rosemary, and oregano. Simmer for 10 minutes. Stir in heavy cream and simmer for another 5 minutes.
6. 6 Slice the cooled dough logs into ½-inch thick strips. Arrange strips around the chicken in the skillet. Cook for 2-3 minutes until golden and crispy. Serve chicken topped with crispy dough and Marsala sauce.

🔧Equipment

• Mixing bowls
• Food processor or pastry cutter
• Skillet (cast iron recommended)
• Oven
• Mixing spoon
• Whisk
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 30

📝Notes

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This Chicken Marsala recipe is always a solid choice for any occasion because it’s rich, comforting, and easy to scale up for a crowd. Whether you’re hosting a casual dinner or a holiday feast, the deep, wine-infused flavors pair perfectly with simple sides like mashed potatoes or crusty bread, making it a reliable crowd-pleaser that feels special without the fuss. Plus, it’s a dish that feels indulgent but isn’t overly complicated, so it keeps things stress-free when you’re serving family or friends.

❓ Frequently Asked Questions About Chicken Marsala with Emeril-Style Crispy Dough

What is the key difference between Chicken Marsala and Chicken Piccata?

The main difference lies in the sauce base: Chicken Marsala uses dried mushrooms (like porcini or cremini) simmered in red wine, while Chicken Piccata relies on lemon juice and a white wine-based sauce with capers. The Marsala sauce is richer, deeper, and more complex due to the mushrooms’ earthy flavor.

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Why does Emeril Lagasse’s Chicken Marsala recipe call for a roux?

The roux (a mixture of butter and flour cooked until golden) thickens the sauce and adds a nutty, caramelized depth that balances the wine and mushrooms. It also helps emulsify the sauce, preventing it from becoming too thin when reduced. Emeril’s method ensures a smooth, velvety consistency for the final dish.

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Can I substitute white wine for red in Chicken Marsala, and if so, what’s the best choice?

While traditional Chicken Marsala uses red wine, you can substitute off-dry white wine (like Pinot Grigio or Chardonnay) if needed, but the flavor won’t be as authentic. If using red wine, opt for a light-bodied, dry red (e.g., Pinot Noir) to avoid overpowering the mushrooms. The key is to keep the wine’s acidity and body to complement the sauce.

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How do I ensure the mushrooms in Chicken Marsala stay tender without turning mushy?

To keep mushrooms crisp and tender, sauté them in olive oil or butter (not butter alone) for 3–4 minutes before adding wine. Blanch them briefly in boiling water for 1–2 minutes if they’re large, then drain well. Avoid overcrowding the pan, and don’t let them cook too long—reserve some liquid to deglaze later. Emeril’s method often uses fresh mushrooms (not dried) for the best texture.

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What’s the secret to getting a glossy, restaurant-quality sauce for Chicken Marsala?

The sauce shines when reduced slowly and steadily to concentrate flavors. After reducing the wine and mushroom liquid, whisk in a splash of heavy cream (or half-and-half) for richness, then finish with a touch of butter and thyme. A light brush of oil on the pan before adding the sauce can also help create a glossy finish. Finally, let it sit off the heat for a minute to bloom before serving.