Description
Chicken Marsala with risotto delivers pure comfort right to your dinner table, bringing together tender chicken and creamy rice in a classic Italian-inspired meal that feels like a warm culinary hug. Savory mushroom sauce and perfectly seared chicken make this dish a weeknight favorite that feels special without complicated preparation.
Ingredients
Scale
Main Protein:
- 4 boneless skinless chicken breasts
Dry Ingredients:
- ½ cup all-purpose flour
- 1 cup Arborio rice
Vegetables and Aromatics:
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
Liquid Ingredients:
- 1 cup Marsala wine
- 4 cups chicken broth
- 4 tablespoons olive oil
Dairy and Seasonings:
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Sprinkle 1 teaspoon salt and ½ teaspoon black pepper over the 4 chicken breasts. Coat each piece thoroughly in ½ cup all-purpose flour, tapping off excess flour.
- Heat 2 tablespoons olive oil in a large skillet at 375°F. Carefully place the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer the cooked chicken to a clean plate. Keep warm by covering with aluminum foil.
- Add remaining 2 tablespoons olive oil to the same skillet. Toss in 8 ounces sliced mushrooms and sauté for exactly 5 minutes until they release their moisture.
- Drop 2 minced garlic cloves into the skillet. Stir quickly for 60 seconds until fragrant.
- Pour 1 cup Marsala wine and 1 cup chicken broth into the pan. Scrape the browned bits from the bottom using a wooden spoon.
- Return chicken to the skillet. Simmer the sauce for 8 minutes, allowing it to reduce and thicken slightly.
- In a separate saucepan, heat 3 cups chicken broth to a gentle simmer. Add 1 cup Arborio rice and stir continuously for 18-20 minutes.
- Mix ½ cup Parmesan cheese into the risotto. Season with salt and pepper to your taste.
- Plate the risotto and top with chicken Marsala. Sprinkle 2 tablespoons chopped parsley as a fresh garnish.
Notes
- Always use a meat thermometer to ensure chicken reaches 165°F for safe cooking without drying out the meat.
- Select a dry Marsala wine for the most authentic flavor profile in the sauce.
- Pat chicken breasts completely dry before seasoning and dredging to help create a perfect golden-brown crust.
- When making risotto, stir constantly and add hot broth gradually to achieve that signature creamy texture without becoming gummy.
- Prep Time: 10 minutes
- Cook Time: 40-47 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg