This Cast Iron Chicken Marsala is TOTALLY a favorite around our house, no getting around it. The Hubs and I like Cast Iron Chicken Marsala with capers and mushrooms added, but the boys always opt out for the “plain” version, which drives me bananas, but whatever. This chicken dish is delicious served over rice, couscous, quinoa, or noodles – take your pick. I sometimes double the sauce so that we have extra, too – feel free to do your thing.
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Chicken breasts are the base of this amazing cast iron skillet meal. Your family will enjoy all the flavor profiles of this recipe – Marsala wine, basil, and oregano make it very memorable. Once you’ve simmered everything for this meal on the stove, just pop your skillet right into the oven to keep it warm until the family can gather around the table to eat.
Easy Recipe Tips for Chicken Marsala in a Cast Iron Skillet
1.This recipe calls for boneless, skinless chicken breasts that are pounded thin to make chicken cutlets. For an easy way to do this, simply place each chicken breast into a gallon-size freezer bag. Use the smooth side of a kitchen mallet to pound out the chicken breast, making it nice and thin. If you feel it’s rather oversized after pounding it out, I sometimes use my kitchen shears to cut my chicken cutlet in half before sauteing them. Turning chicken breasts into chicken cutlets is a great technique for making your chicken cook much quicker!
2. After you’ve dredged your chicken cutlets in the flour mixture, you’re going to brown them off and saute them. This is where you want to make sure you don’t overcrowd your skillet! Leave ample room around each piece of chicken so the heat can get up and around the chicken, making sure you get nice browning. If you overcrowd any skillet when you’re trying to brown meat, you’ll wind up “steaming” the meat instead of “browning” it and nobody wants to eat gray, funky, steamed meat, trust me!
3. If you don’t have an instant-read meat thermometer, it’s a really good idea to get one. Not only can you use it for this Chicken Marsala Skillet Meal, but for temping any meats that you cook. (I also use my instant-read meat thermometer for temping baked casseroles at the center so I know they are hot and safe to eat.) To keep mine extra handy when I’m cooking, I added a piece of velcro to the back of my instant- read meat thermometer, keeping it right on the front of my fridge.
Printable Cast Iron Chicken Marsala Recipe
Cast Iron Chicken Marsala
This Cast Iron Chicken Marsala is TOTALLY a favorite around our house, no getting around it. The Hubs and I like Cast Iron Chicken Marsala with capers and mushrooms added, but the boys always opt out for the "plain" version, which drives me bananas, but whatever. This chicken dish is delicious served over rice, couscous, quinoa, or noodles - take your pick. I sometimes double the sauce so that we have extra, too - feel free to do your thing.
- 4 chicken breasts, pounded into cutlets and cut in half
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup vegetable or canola oil
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock
- salt and pepper to taste
- 1 Tbs. chopped fresh Italian flat leaf parsley, for garnish
In a large mixing bowl, combine spices with flour and set aside. In a large cast iron skillet (I like to use my 12-incher) over medium-high heat, melt the butter, then add the oil.
While the oil and butter are heating up, dredge (drag?) the chicken cutlets in the prepared flour mixture, coating nice and evenly on both sides ; place chicken into hot oil (you want some sizzle) and brown on both sides, 2-3 minutes per side, working in batches. (Kitchen Smack: Don’t overcrowd your pan with the chicken or you won’t get the nice browning you need!) Add more oil and butter to the skillet, a little at a time, as needed, continuing to brown all the chicken breasts, removing them to a platter as you go.
After all the chicken cutlets have been browned and removed from the skillet, reduce heat to medium. Add the Marsala and broth to the drippings in the skillet; whisking constantly to create a smooth sauce. Season to taste with salt and pepper, then add chicken breasts to sauce and cover skillet with a lid or foil.
Let the chicken simmer on medium low heat for 5-10 minutes, or until the chicken is nice and hot throughout. (Always make sure that chicken is a safe internal temperature of 160 degrees F. at the center before serving.)
To serve, place chicken onto plates, top with sauce, garnish with parsley, and eat like there’s no tomorrow! (And whatever you do, don’t set your plate down. When you turn around, it will NOT be where you left it.)
Recipe featured on Weekend Potluck.
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Let’s Get Cookin’,