holland house chicken marsala recipe
The Best holland house chicken marsala recipe
This recipe for Chicken Marsala at Holland House is one of those dishes that feels like a warm hug on a chilly evening. There’s something so comforting about the way the chicken simmers in a rich, savory sauce made with Marsala wine, mushrooms, and a touch of cream—it’s like a little taste of Italy brought home. I first made it years ago when my kids were little, and they’d always ask for seconds, especially after a long day of school or sports practice. The way the mushrooms break down into a velvety sauce that coats the chicken perfectly? It’s like nothing else. It’s hearty enough for a weeknight dinner but feels special enough for a dinner party, which is why I keep it in my rotation.
My family loves it because it’s simple enough to make without feeling like a chore, but it still tastes like it came from a restaurant. The kids, especially my picky one, will eat it straight from the pan, and my husband always says it’s the only dish that makes him feel like he’s been treated. Plus, it’s not just about the taste—it’s about the way the ingredients work together. The wine adds depth, the mushrooms give it texture, and the cream ties everything together without being heavy. It’s a balanced meal, with protein, fiber, and healthy fats that keep me full without making me feel sluggish. And because it’s made with whole foods—lean chicken, seasonal mushrooms, and whole grains if you serve it with pasta—it’s a dish that feels nourishing and satisfying all at once. Whether you’re cooking for a family or just treating yourself, this recipe delivers on every level.
Holland House Chicken Marsala
A classic Dutch-inspired dish featuring tender chicken braised in a rich Marsala wine sauce with mushrooms and herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped
- 1 tbsp unsalted butter
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with thyme, rosemary, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
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2 In the same skillet, add mushrooms and sauté for 4-5 minutes until they release their moisture. Add minced garlic and cook for another minute.
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3 Pour in Marsala wine and let it simmer for 2-3 minutes until reduced by half. Stir in chicken broth and heavy cream. Bring to a gentle simmer.
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4 Return chicken to the skillet, add butter and flour, and stir well to combine. Simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
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5 Remove from heat, stir in chopped parsley, and adjust seasoning with salt and pepper if needed. Garnish with a pat of butter before serving.
🔧Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Holland House Chicken Marsala Works
The Holland House Chicken Marsala recipe is always a reliable choice for any gathering because it’s hearty enough to feed a crowd without feeling too heavy, yet it still feels special enough to impress guests. It’s perfect for family dinners or holiday meals because the rich, wine-infused sauce pairs well with mashed potatoes, roasted veggies, or crusty bread, making it a balanced dish that feels both comforting and celebratory. Plus, the dish’s versatility means it can be adjusted with seasonal ingredients, so it never feels repetitive.
❓ Frequently Asked Questions About Holland House Chicken Marsala
What is the Holland House Chicken Marsala recipe known for?
The Holland House Chicken Marsala recipe is known for its rich, flavorful, and elegant dish that combines tender chicken with a deep, wine-infused sauce made primarily from Marsala wine—a fortified Italian wine. This dish is often paired with buttery mashed potatoes or creamy risotto, making it a luxurious and comforting meal. The name “Holland House” suggests it originated from a classic British or European restaurant style, blending French techniques with Italian ingredients.
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Why is Marsala wine used in this recipe instead of other wines?
Marsala wine is used because it has a sweet, nutty, and slightly salty profile that enhances the dish’s depth without overpowering the chicken. Its fortified nature (often made from sherry) adds richness and a caramelized depth that complements the mushrooms and shallots. While other wines like red burgundy or white wine could work, Marsala’s unique balance of sweetness and bitterness elevates the sauce’s complexity, making it a traditional choice in classic recipes.
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What ingredients are typically included in a Holland House Chicken Marsala recipe?
A classic Holland House Chicken Marsala includes: – Chicken thighs or breasts (bone-in for better flavor) – Marsala wine (or a mix of Marsala and dry red wine) – Shallots or onions – Mushrooms (cremini or white, sautéed) – Butter or olive oil – Heavy cream or chicken stock (for thickening) – Garlic, thyme, and parsley (for seasoning) – Salt, pepper, and a touch of sugar (to balance acidity) – Optional: A splash of balsamic vinegar or a pinch of nutmeg for extra depth.
The exact ratios may vary, but these are the core components that define the dish’s rich, velvety sauce.
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How do I ensure the sauce remains creamy and smooth without turning it into a thick paste?
To keep the sauce silky and avoid a thick paste, follow these steps: 1. Deglaze properly: After searing the chicken and mushrooms, pour in the Marsala wine (or wine mixture) and let it reduce by half before adding cream or stock. 2. Use a splash of stock: After the wine reduces, add a small amount of chicken stock (about ¼ cup) to loosen the sauce before incorporating the cream. 3. Stir gently: Use a wooden spoon or silicone spatula to stir continuously while heating to prevent lumps. 4. Adjust thickness last: Once the sauce is smooth, remove it from heat and thin it with a little cream or milk if needed. Taste and adjust seasoning (salt, pepper, or a pinch of sugar) before serving.
Patience is key—let the sauce simmer gently until it thickens naturally, avoiding boiling, which can make it grainy.
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Can I substitute Marsala wine with another type of wine, and what would be a good alternative?
Yes, you can substitute Marsala wine, but the best alternatives are wines with similar characteristics: fortified wines (like Madeira or Port) or bold, dry red wines with sweet undertones (e.g., Chianti, Pinot Noir). For a non-alcoholic option, you can use a fortified wine substitute like a mix of dry red wine and a splash of apple cider vinegar, or a sherry-based broth (like a reduced chicken stock with a touch of sherry). The key is to choose a wine that has depth, acidity, and a hint of sweetness to mirror Marsala’s profile.
