Bobby Flay Chicken Marsala

This Bobby Flay Chicken Marsala turns simple ingredients into something special. Juicy chicken gets smothered in a rich mushroom and Marsala wine sauce, with just the right balance of savory and sweet.

What makes it great? It’s fancy enough for date night but easy enough for weeknights. The velvety sauce comes together quickly, perfect over pasta or mashed potatoes. A dish that always impresses!

What is Bobby Flay’s Chicken Marsala?

Chicken Marsala is an Italian-American dish made with chicken breasts, mushrooms, and Marsala wine. Bobby Flay’s version stays true to the classic while adding his bold, balanced seasoning and technique to ensure the chicken remains juicy and the sauce is full of layered flavor.

Why You Love This Recipe

• Rich and savory sauce – Marsala wine and mushrooms create a deep, restaurant-style flavor.
• Quick and easy to prepare – A gourmet-level dish ready in under 45 minutes.
• Tender, juicy chicken – Lightly floured and seared to lock in moisture.
• Perfect for dinner guests – Elegant enough for entertaining, simple enough for weeknights.
• Pairs with many sides – Serve over pasta, mashed potatoes, or with crusty bread.

Ingredients Needed to Make Bobby Flay Chicken Marsala

For the Chicken

• Boneless, skinless chicken breasts – 2 large (halved horizontally into cutlets)
• All-purpose flour – ½ cup (for dredging)
• Salt and black pepper – To taste
• Olive oil – 2 tablespoons
• Unsalted butter – 1 tablespoon

For the Marsala Sauce

• Cremini or button mushrooms (sliced) – 2 cups
• Shallot (minced) – 1 small
• Garlic (minced) – 2 cloves
• Dry Marsala wine – ¾ cup
• Chicken broth – 1 cup
• Heavy cream – ¼ cup (optional for a richer sauce)
• Fresh thyme (or ½ tsp dried) – 1 teaspoon
• Unsalted butter (for finishing) – 1 tablespoon
• Fresh parsley (chopped, for garnish) – 2 tablespoons

Instructions to Prepare Bobby Flay Chicken Marsala

• Prepare and season the chicken – Pound the chicken cutlets to even thickness. Season both sides with salt and pepper, then dredge lightly in flour.
• Sear the chicken – Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Remove and set aside.
• Cook the mushrooms – In the same pan, add mushrooms and cook for 5–6 minutes until browned. Add shallots and garlic, and sauté for 1 minute.
• Deglaze with Marsala wine – Pour in Marsala, scraping up browned bits. Let it reduce by half (about 3–4 minutes).
• Add broth and herbs – Stir in chicken broth and thyme. Simmer for 5 minutes to blend flavors.
• Finish the sauce – Stir in heavy cream if using, and return chicken to the pan. Simmer gently for 5–7 minutes until the sauce thickens and the chicken is fully cooked.
• Finish with butter and garnish – Stir in a tablespoon of butter for shine. Sprinkle with parsley and serve warm.

What Goes Well With Bobby Flay Chicken Marsala

• Serve over buttered pasta – Egg noodles or fettuccine soak up the sauce beautifully.
• Pair with mashed potatoes – Creamy potatoes are the perfect match for the rich Marsala gravy.
• Enjoy with sautéed greens – Spinach or kale adds freshness and balance.
• Serve with risotto – A Parmesan risotto complements the creamy, wine-infused sauce.
• Add crusty bread on the side – Ideal for sopping up every bit of sauce.

Pro Tips to Make Perfect Bobby Flay Chicken Marsala

• Use dry Marsala wine – Dry Marsala adds a more balanced, less sweet flavor than sweet Marsala.
• Don’t overcrowd the pan – Cook chicken in batches if needed to ensure proper searing.
• Deglaze properly – Scrape all the flavorful bits from the pan when adding wine for maximum depth.
• Thicken sauce naturally – Allowing the sauce to reduce gives it body without too much cream.
• Let chicken rest in sauce – Simmering in the sauce keeps it juicy and fully flavored.

Variations of Bobby Flay Chicken Marsala

• Creamy Chicken Marsala – Add extra cream and finish with Parmesan for a richer version.
• Low-carb version – Serve over cauliflower mash or zucchini noodles instead of pasta.
• Mushroom medley – Use a mix of shiitake, oyster, or porcini mushrooms for more depth.
• Chicken Marsala with prosciutto – Sauté thin slices of prosciutto with the mushrooms for added richness.
• Gluten-free option – Use cornstarch or a gluten-free flour blend for dredging.

Storage Guidelines for Bobby Flay Chicken Marsala

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Freeze in portions – Freeze the chicken and sauce separately for up to 2 months.
• Store with sauce – Keeping the sauce with the chicken helps maintain moisture and flavor.

Reheating Tips for Bobby Flay Chicken Marsala

• Reheat on the stovetop – Warm gently in a pan over low heat, adding a splash of broth or cream if needed.
• Use the oven for even reheating – Cover with foil and heat at 325°F for 15–20 minutes.
• Avoid microwave overheating – Use short intervals and stir the sauce often to prevent overcooking the chicken.

FAQs

How do I keep chicken from drying out in Chicken Marsala?

Sear the chicken quickly and finish cooking it gently in the sauce. Letting it simmer in the sauce keeps it moist and flavorful.

Can I make Chicken Marsala ahead of time?

Yes. Prepare the chicken and sauce in advance, then reheat gently before serving. It reheats well, and the flavors deepen over time.

Nutritional Value (per Serving)

Approximate values based on standard ingredients and 4 servings

• Calories: 420 kcal
• Protein: 34 g
• Fat: 22 g
  • Saturated Fat: 8 g
• Carbohydrates: 15 g
  • Sugars: 4 g
• Fiber: 1 g
• Cholesterol: 135 mg
• Sodium: 680 mg

Final Words

Bobby Flay’s Chicken Marsala brings together simplicity and elegance in one dish. The seared chicken, combined with that deep, mushroom-studded wine sauce, makes it a timeless recipe you’ll come back to again and again. It’s perfect for a cozy night in or for impressing guests—rich, comforting, and surprisingly easy to master.

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