This copycat Cheesecake Factory Chicken Marsala recipe is made with juicy chicken breasts smothered in a creamy mushroom marsala sauce. Serve it with either pasta or mashed potatoes for the ultimate comfort meal that's perfect for any occasion.
Cheesecake Factory is by far one of my favorite restaurants. There are so many different dinner options to choose from, and of course, I love the cheesecake.
However, if you don't have a Cheesecake Factory near you, not to worry - I have the best Chicken Marsala recipe here for you!
Be sure to try more of my chicken copycat recipes like Panda Express Orange Chicken, Herb Crusted Texas Roadhouse Chicken, and Costco Chicken Skewers.
Ingredients for this Copycat Cheesecake Factory Chicken Marsala Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Chicken
- Chicken: I like to use boneless skinless chicken breasts for this recipe, but you're more than welcome to use chicken thighs.
- All-Purpose Flour and Garlic Powder: are mixed to create a flavorful coating for frying our chicken.
- Olive Oil and Unsalted Butter: are both used to brown your chicken as well as keep it from sticking to your pan while cooking.
- Salt and Black Pepper: help enhance the flavors of the chicken.
For the Creamy Mushroom Marsala Sauce
- Mushrooms: I prefer to use cremini mushrooms for this recipe, but you're welcome to use any kind as long as they're sliced. Mushrooms bring an earthy and savory flavor to the sauce.
- Garlic: has a pungent and savory flavor that pairs well with the mushrooms.
- Marsala Wine and Chicken Broth: are used to deglaze your skillet and are the ingredients that help thin out your sauce.
- Heavy Whipping Cream: gives the sauce an incredibly creamy texture.
- Parsley: is optional. I love adding a few pieces of it on top as a garnish to bring in extra color to your dish.
How to Make this Copycat Cheesecake Factory Chicken Marsala Recipe
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Tenderize the boneless chicken breasts by pounding them to an even thickness. Season them with salt and pepper on both sides.
- Mix flour and garlic powder in a small bowl and lightly dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are browned and tender, about 5-6 minutes.
- Pour the Marsala wine and chicken stock into the skillet, scraping the bottom of the pan to deglaze and release any flavorful bits. Bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and simmer for an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Return the chicken breasts to the skillet and simmer for a few more minutes until the chicken is cooked through and the flavors have combined.
- Remove the skillet from the heat and let it rest for a couple of minutes.
- Serve the Chicken Marsala over cooked pasta or with mashed potatoes, spooning the sauce and mushrooms over the chicken. Garnish with chopped fresh parsley, if desired.
Copycat Cheesecake Factory's Chicken Marsala Recipe Tips
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- You can adjust the seasoning of the Marsala sauce according to your taste preferences.
- When dredging the chicken breasts in the flour, make sure to shake off any excess flour to prevent a thick coating and achieve a lighter texture.
- Use a large skillet to ensure there is enough space for the chicken breasts to brown properly without overcrowding.
- If you prefer a lighter version of the sauce, you can use half-and-half or milk instead of heavy cream. However, keep in mind that the sauce may not thicken as much.
Frequently Asked Questions - FAQ
Can I Use Chicken Thighs Instead of Breasts?
Of course! I prefer to use chicken breasts, but you're welcome to use thighs. Be sure to adjust your cooking time if you plan on using thighs. The internal temperature should be 165 degrees F when ready.
Can I Make this Recipe Ahead of Time?
You can. However, it is best when freshly served. I have found that the best way to store this dish when you're making it in advance is to go ahead and cook the chicken, create your sauce, and then put them in two different containers until ready to eat.
If you put them in the same container, it can change the chicken's texture and the sauce's consistency.Â
What Do I Do if my Sauce is the Wrong Consistency?
If you notice that your sauce is a little thin, just let it simmer for a bit longer so that it will reduce and thicken. If your sauce is too thick, add a splash more of chicken broth to thin it out.
How Should I Store My Leftovers?
Store any leftovers in an airtight container and place it in your fridge for up to three days. You can freeze this dish, but I recommend freezing the sauce and chicken separately.
How Do I Reheat My Leftovers?
To prevent your chicken from drying, reheat it on the stove over low heat until warm. I recommend adding a bit of chicken broth to your pan so that your chicken can absorb the moisture.
The Best Copycat Cheesecake Factory Chicken Marsala Recipe
Cheesecake Factory's Chicken Marsala
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts (1 to 1.5 pounds of chicken)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 tbsp garlic powder
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
For the Marsala sauce:
- 8 ounces mushrooms sliced (such as cremini mushrooms)
- 4 cloves garlic minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley optional, for garnish
Instructions
- Start by pounding the chicken breasts to an even thickness. Season them with salt and pepper on both sides.3 boneless skinless chicken breasts, Salt and pepper to taste
- Mix flour and garlic powder and place the flour in a shallow dish and lightly dredge each chicken breast in the flour, shaking off any excess.1/2 cup all-purpose flour, 1 tbsp garlic powder
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 4 tablespoons unsalted butter
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are browned and tender, about 5-6 minutes.8 ounces mushrooms, 4 cloves garlic
- Pour the Marsala wine and chicken broth into the skillet, scraping the bottom to deglaze and release any flavorful bits.Bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes, allowing the flavors to meld together.1 cup Marsala wine, 1 cup chicken broth
- Stir in the heavy cream and simmer for an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.1 cup heavy cream
- Return the chicken breasts to the skillet and simmer for a few more minutes until the chicken is cooked through and the flavors have combined.
- Remove the skillet from the heat and let it rest for a couple of minutes.
- Serve the Chicken Marsala over cooked pasta or with mashed potatoes, spooning the sauce and mushrooms over the chicken. Garnish with chopped fresh parsley, if desired.2 tablespoons fresh parsley
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