Carrabbas Chicken Marsala Recipe
If you’ve ever craved a restaurant-quality Italian classic made right in your own kitchen, the Carrabbas Chicken Marsala Recipe is your dream come true. This dish brings together tender, perfectly seared chicken breasts bathed in a luscious sauce of Marsala wine, sautéed mushrooms, and shallots. Every bite bursts with rich, savory flavors and a touch of sweetness from the wine, making it an unforgettable meal that’s surprisingly easy to prepare. Whether it’s a cozy weeknight dinner or a special occasion, this recipe hits all the right notes for your taste buds and your heart.
Ingredients You’ll Need
All the ingredients for the Carrabbas Chicken Marsala Recipe are simple yet essential, each contributing its own magic to the final dish. From the tender chicken that forms the hearty base, to the Marsala wine that adds depth and a hint of sweetness, every element plays a crucial role in building that signature flavor and beautiful texture.
- 4 boneless, skinless chicken breasts: These provide a juicy and tender canvas for the sauce.
- 1/4 cup all-purpose flour: For a light, crispy coating that locks in moisture.
- 2 tablespoons olive oil: Perfect for searing the chicken to a golden perfection.
- Salt and freshly ground black pepper (to taste): Simple seasoning that enhances every component.
- 2 shallots, finely chopped: Adds a subtle, sweet pungency to the sauce.
- 8 ounces mushrooms, sliced: Earthy and tender, they soak up all the lovely Marsala flavors.
- 1 cup Marsala wine: The star ingredient that creates the signature, rich taste.
- 1 cup chicken stock: This deepens the sauce and keeps it silky smooth.
- 2 tablespoons butter: Adds richness and a glossy finish to the sauce.
- 2 tablespoons chopped fresh parsley: For a bright, fresh pop of color and flavor at the end.
How to Make Carrabbas Chicken Marsala Recipe
Step 1: Pound the Chicken Breasts
Start by placing the chicken breasts between two sheets of plastic wrap. Gently pound them to about 1/2-inch thickness using a meat mallet or rolling pin. This helps ensure even cooking and keeps the chicken tender and juicy throughout.
Step 2: Dredge the Chicken
In a shallow dish, season the flour with salt and freshly ground black pepper. Lightly coat each chicken breast in the flour, shaking off any excess. This step creates a lovely crust that will turn golden brown when cooked and helps thicken the sauce later.
Step 3: Cook the Chicken
Heat the olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook until each side is beautifully golden and the chicken is cooked through, about 4 to 5 minutes per side. Once done, remove the chicken from the pan and set it aside to rest.
Step 4: Sauté Shallots and Mushrooms
In the same skillet, toss in the chopped shallots and sliced mushrooms. Sauté them until softened and fragrant, about 5 minutes. These vegetables build the flavorful foundation for the Marsala sauce, soaking up all the delicious pan drippings left behind by the chicken.
Step 5: Add Wine and Stock
Pour in the Marsala wine and chicken stock, stirring to deglaze the pan and lift up those flavorful bits stuck on the bottom. Let the mixture simmer gently to reduce by about half. This concentrates the flavors and transforms the liquid into a rich, silky sauce.
Step 6: Finish the Sauce
Stir in the butter and chopped parsley, letting the butter melt completely and the parsley release its fresh aroma. This step enriches the sauce and gives it that smooth, glossy finish you’re aiming for with a classic Carrabbas Chicken Marsala Recipe.
Step 7: Combine Chicken and Sauce
Return the chicken breasts to the skillet, spooning the Marsala sauce over each piece. Let everything simmer together for a few minutes so the chicken can soak up the wonderful flavors before serving.
Step 8: Serve
Place the chicken on serving plates and generously ladle the sauce with mushrooms and shallots on top. The warm aroma and beautiful golden sauce make the dish as inviting as it tastes. And voilà, your Carrabbas Chicken Marsala Recipe is ready to impress!
How to Serve Carrabbas Chicken Marsala Recipe
Garnishes
Fresh chopped parsley sprinkled over the top adds a vibrant green contrast and brightness that perfectly balances the richness of the sauce. A lemon wedge on the side can add a subtle zing to enhance the flavors if you like a touch of citrus.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery garlic mashed cauliflower for a low-carb option. Steamed green beans or sautéed spinach offer fresh, crisp textures and natural sweetness that complement the savory sauce beautifully.
Creative Ways to Present
For a stunning presentation, serve the chicken atop a bed of linguine or fettuccine tossed lightly with olive oil and herbs. Alternatively, plating it alongside roasted root vegetables or a mixed green salad can turn this classic into an elegant, well-rounded meal that wows your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Carrabbas Chicken Marsala Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together to maintain moisture and flavor, making reheating easy and delicious.
Freezing
You can freeze the cooked chicken and sauce for up to 2 months. Just make sure to cool the dish completely before placing it in a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator for best results.
Reheating
Gently reheat the chicken and sauce in a skillet over medium-low heat, adding a splash of chicken stock or water if needed to keep the sauce from thickening too much. Avoid microwaving to preserve the texture of the chicken and the silky sauce.
FAQs
Can I use a different type of wine in this recipe?
While Marsala wine is traditional and provides the signature flavor for this dish, dry white wine or sherry can be used as alternatives. Keep in mind that the taste and sweetness levels may vary slightly.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can be used for a juicier and slightly richer result. Just adjust cooking time accordingly as thighs may need a bit longer to cook through.
Can I make this recipe dairy-free?
Yes, you can omit the butter or replace it with a dairy-free alternative like olive oil or a plant-based margarine. The sauce will still be delicious and full of flavor.
What type of mushrooms work best for this dish?
Cremini or baby bella mushrooms are a great choice here due to their firm texture and rich flavor, but white button mushrooms will also work well if those aren’t available.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). Pounding the breasts to even thickness helps them cook uniformly. When cut, the juices should run clear with no pink remaining.
Final Thoughts
If you’re looking for a dish to bring a little Italian magic to your dinner table, the Carrabbas Chicken Marsala Recipe is a true winner. It balances simplicity and sophistication in a way that anyone can master, yet feels special enough for guests or date night. Once you try this recipe, it’s sure to become one of your kitchen’s go-to favorites, creating many delicious memories with family and friends.
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Carrabbas Chicken Marsala Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
Carrabba’s Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich, savory Marsala wine and mushroom sauce. This recipe combines the earthiness of mushrooms with the sweetness of Marsala wine, enhanced by fresh shallots and parsley, resulting in a comforting and elegant meal perfect for any occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 shallots, finely chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Pound the chicken: Place the chicken breasts between two sheets of plastic wrap and pound each to an even 1/2-inch thickness using a meat mallet or rolling pin. This helps them cook evenly and tenderizes the meat.
- Dredge the chicken: Mix the all-purpose flour with salt and freshly ground black pepper to taste. Coat each chicken breast evenly in the seasoned flour, shaking off any excess.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until they are golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté shallots and mushrooms: In the same skillet, add the finely chopped shallots and sliced mushrooms. Cook over medium heat until the shallots are translucent and the mushrooms have softened and released their moisture, approximately 5-7 minutes.
- Add wine and stock: Pour in the Marsala wine followed by the chicken stock. Bring the mixture to a gentle simmer and allow it to reduce by about half, concentrating the flavors, which should take around 10 minutes.
- Finish the sauce: Stir in the butter and freshly chopped parsley into the reduced sauce until the butter melts completely, creating a silky and flavorful sauce.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for an additional 3-5 minutes to absorb the flavors and heat through.
- Serve: Plate the chicken breasts and generously ladle the Marsala sauce with mushrooms and shallots over the top. Garnish with extra parsley if desired and serve immediately.
Notes
- For a thicker sauce, add a slurry of flour and water or reduce the sauce further before adding butter.
- Use fresh mushrooms like cremini or white button for best flavor.
- Chicken thighs can be used as an alternative to breasts for extra juiciness.
- Adjust seasoning with more salt and pepper according to taste before serving.
- Marsala wine is essential for authentic flavor; if unavailable, a dry sherry can be a substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: Chicken Marsala, Italian chicken recipe, Marsala wine sauce, sautéed chicken, mushroom sauce, easy Italian dinner
