the absolute best chicken marsala recipe emeril

The Best the absolute best chicken marsala recipe emeril

Oh, honey, let me tell you why this Chicken Marsala is my absolute favorite—it’s like nothing else on the planet. I’ve been making it since I was in my twenties, and it’s always been a staple in my kitchen, whether I’m serving it for a fancy dinner with friends or just a cozy weeknight meal for the family. The way the chicken soaks up that rich, wine-infused sauce—it’s like a hug in a bowl, and honestly, it’s the kind of dish that makes people forget they’re eating healthy. It’s got all the right balance: tender, juicy chicken, a deep, savory-sweet sauce that’s basically liquid gold, and the perfect texture from the mushrooms and onions. My kids swear by it too, even though they’re not big meat lovers—it’s so flavorful they don’t even notice they’re eating something that’s actually good for them.

I love this recipe because it’s the kind of dish that feels special but isn’t a total effort. You don’t need to be a chef to pull it off—just a little patience and some basic skills, and you’ll have something that tastes like it came from a five-star restaurant. It’s also great for meal prep; I’ll make a big batch on Sunday and freeze portions, so I always have a go-to when life gets busy. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the mushrooms, and all that vitamin C from the onions—it’s basically a superfood in disguise. Plus, the wine adds a little extra antioxidants, so it’s not just delicious, it’s actually good for you too. My husband always says it’s the only meal he’s ever eaten that makes him feel like he’s indulging without feeling guilty, and honestly, that’s saying something. It’s the kind of recipe that makes you feel like you’re cooking for someone special, even if it’s just for yourself and your family.

Emeril Lagasse’s Ultimate Chicken Marsala

4.6 from 1220 votes

A rich, creamy, and flavorful Italian-inspired dish featuring tender chicken braised in a sauce of Marsala wine, mushrooms, and herbs, served with a buttery, flaky dough. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Sauce

• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup dry white wine
• 1 cup unsalted butter
• 1 cup heavy cream
• 1 lb cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter (for dough)

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 1 ¼ cups warm milk
• 1 large egg
• 2 tbsp unsalted butter, softened

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
2. 2 For the dough: In a large bowl, combine flour, salt, sugar, and yeast. Mix in warm milk, egg, and softened butter. Knead for 5 minutes until smooth. Cover and let rise in a warm place for 1 hour.
3. 3 For the chicken: Pat chicken breasts dry, season with salt, pepper, thyme, and rosemary. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
4. 4 For the sauce: In the same skillet, add sliced mushrooms and cook for 5 minutes. Add garlic, tomato paste, and flour, stirring for 1 minute. Gradually add Marsala wine, white wine, and chicken broth, simmering for 5 minutes.
5. 5 Return chicken to the skillet, add butter and heavy cream, and simmer for 10 minutes. Season with salt, pepper, oregano, and basil. Remove from heat.
6. 6 Roll out the risen dough on a lightly floured surface to about 1/8-inch thickness. Brush one side with melted butter. Place chicken and sauce on the buttered side, then fold the dough over to enclose. Seal edges with a little water or egg wash.
7. 7 Place the rolled dough on the prepared baking sheet. Brush the top with melted butter. Bake for 35-40 minutes until golden brown and internal temperature reaches 165°F (74°C).

🔧Equipment

• Mixing bowls
• Food processor
• Large skillet
• Oven
• Pastry brush
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 35

📝Notes

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This Emeril-style Chicken Marsala is the perfect way to impress your family without overcomplicating things—it’s hearty enough for big gatherings but simple enough to keep things stress-free. The rich, wine-infused sauce clings beautifully to tender chicken, balancing deep flavors with a touch of sweetness that makes every bite feel special, whether you’re serving it over creamy mashed potatoes or crusty bread. It’s a crowd-pleaser that never disappoints, and the wine reduction ties everything together in a way that feels luxurious without needing fancy ingredients. Plus, it’s a dish that tastes even better the next day, so you can prep ahead and still serve something restaurant-quality at your next family dinner.

❓ Frequently Asked Questions About Emeril Lagasse’s Chicken Marsala

What is the key ingredient that Emeril Lagasse emphasizes for the best Chicken Marsala?

Emeril Lagasse highlights dry white wine (like Chardonnay) as the cornerstone—it should be aged and rich enough to reduce beautifully without burning. He also insists on using fresh mushrooms (shiitake or cremini) for depth, as they absorb the wine’s flavors perfectly.

How does Emeril recommend preparing the mushrooms for Chicken Marsala?

He suggests sautéing them in butter until they release their moisture, then removing them to reserve the liquid. This liquid is then reduced with the wine for a luscious sauce. He also advises finely chopping them for even cooking and a smooth texture.

What’s the secret to achieving the perfect sauce consistency in Emeril’s recipe?

Emeril’s secret lies in low-and-slow reduction—he simmers the wine and mushroom broth until it thickens into a glossy, velvety sauce. He often adds a splash of half-and-half or heavy cream near the end for richness, but he warns against overcooking to prevent a gritty texture.

Why does Emeril say to avoid overcooking the chicken?

Overcooking strips the chicken of its natural juices and makes it dry. Emeril prefers medium-rare to medium (160–165°F internal temp) and recommends brining the chicken briefly (30 minutes in cold water with a pinch of salt) to keep it tender and juicy.

What’s the one step Emeril insists on for crispy, golden-brown chicken skin?

He stresses pounding the chicken to an even thickness (about ½ inch) before searing in a hot, dry pan with butter or oil. This ensures the skin crisps up perfectly while the inside stays juicy. He also recommends not crowding the pan during cooking for even browning.