Cheesecake Factory's Chicken Marsala
This copycat Cheesecake Factory Chicken Marsala recipe is made with juicy chicken breasts smothered in a creamy mushroom marsala sauce.
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
Notes
Notes:
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. Add more salt and pepper if desired.
Fresh parsley is optional but adds a nice touch of freshness to the dish.
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.
For a gluten-free option, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
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.
Nutrition
Calories: 856kcalCarbohydrates: 35gProtein: 32gFat: 57gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 204mgSodium: 461mgPotassium: 911mgFiber: 2gSugar: 11gVitamin A: 1893IUVitamin C: 8mgCalcium: 91mgIron: 3mg
Tried this recipe?Let us know how it was!