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Carrabba’s Chicken Marsala Recipe

The moment that Marsala sauce hits the pan, the whole kitchen smells incredible!

The deep, slightly nutty notes from the wine mix with garlic, butter, and mushrooms….you had me at sizzle!

I always use a dry Marsala instead of sweet—it keeps the dish from tasting overly sugary and balances beautifully with the mushrooms.

A tip for the chicken is to add a little flour for a light crust that gives the sauce just enough body without making it heavy.

I like to sauté the mushrooms until they turn golden brown and soak up every bit of that Marsala.

This dish is one I come back to over and over because it’s simple enough for a weeknight but feels like it’s a special occasion!

How to Make Carrabba’s Chicken Marsala

carrabba's chicken marsala recipe

Ingredients

  • 4 Boneless Chicken Breasts
  • 1/2 cup All-Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 cup Mushrooms (sliced)
  • 1/2 cup Marsala Wine
  • 1/2 cup Chicken Broth
  • 1/4 cup Heavy Cream
  • 2 tbsp Shallots (minced)
  • 1 tsp Garlic (minced)

Step-by-Step Instructions

Step 1:

Flatten the chicken breasts slightly by pounding them to even thickness.

Sprinkle both sides with salt and pepper, then coat with flour.

Step 2:

Heat olive oil in a large skillet over medium heat.

Add chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.

Remove chicken from the skillet and set aside.

Step 3:

Melt butter in the same skillet.

Add mushrooms, shallots, and garlic, cooking until mushrooms are tender.

Step 4:

Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan’s bottom.

Bring to a simmer and reduce for a few minutes until the sauce thickens slightly.

Step 5:

Stir in heavy cream, then return the chicken to the skillet.

Cook for another 5-7 minutes until the chicken is cooked through and sauce is thickened.

Serve over pasta or mashed potatoes for a full meal.

Tips and Tricks for Making This Recipecarrabba's chicken marsala recipe on a plate

 

Perfect Browning

For the best flavor, make sure to brown the chicken well in the pan, without burning.

A good sear will create a delicious depth in the sauce.

Wine Selection

Choose a quality Marsala wine for the sauce as it greatly influences the overall taste.

A sweeter Marsala adds a lovely richness to the dish.

Thickness Matters

Adjust the sauce thickness by adding more chicken broth if needed.

If it’s too thin, let it simmer a few more minutes to reduce.

Alternative Options

If you need a dairy-free version, you can substitute the heavy cream with coconut milk.

The flavor will be slightly different, but still delicious.

Leftover Ideas

Use leftover chicken Marsala as a filling in sandwiches or wraps.

It’s a tasty way to enjoy repurposed meals.

What to Serve with Carrabba’s Chicken Marsala

Garlic Mashed Potatoes

You can’t go wrong with creamy garlic mashed potatoes to soak up that savory Marsala wine sauce.

It’s a classic pairing that’s rich and satisfying.

Fettuccine

Al dente fettuccine is another traditional side that perfectly complements the flavors of Chicken Marsala.

This pasta will capture every drop of the delicious sauce.

Spinach Salad

Add a simple spinach salad to bring a fresh, healthy contrast.

A drizzle of balsamic vinaigrette pairs well with the savory chicken and earthy spinach.

Roasted Asparagus

Roasted asparagus can add a bit of crunch and a pop of green to your plate.

Just a sprinkle of olive oil and a touch of salt can create a tasty dish.

Couscous

Couscous might not be your first thought, but it’s a wonderful addition.

Its light, fluffy texture makes it a versatile side dish that pairs well with Chicken Marsala.

Grilled Peaches

Grilled peaches provide a surprising fruity feel that’s kind of nice.

The caramelized sweetness enhances various flavors in the Marsala sauce!

Variations and Substitutions

Mushroom Medley

Feel free to swap out regular mushrooms for shiitake, cremini, or oyster if you love exploring different textures and flavors in your sauce.

Try using a combination of mushrooms to create a richer and more complex taste in the dish.

Spicy Twist

Add a dash of cayenne pepper to the chicken stock if you enjoy a little heat.

Enhancing the Marsala sauce with spice gives the dish an unexpected kick.

Vegetarian Adaptation

For a vegetarian version, replace the chicken with thick slices of portobello mushrooms.

Portobello mushrooms are hearty and absorb the flavor beautifully, making them an excellent substitute.

Creamier Texture

To make the sauce richer, stir in a splash of heavy cream after cooking.

This adjustment provides a velvety texture that complements the Marsala wine sauce nicely.

Citrus Zest

Add a sprinkle of lemon zest to brighten up the dish with a refreshing citrus note.

Incorporating citrus zest gives a subtle tangy layer to the flavor profile.

How to Store Leftover Carrabba’s Chicken Marsala

Storing your leftover Carrabba’s Chicken Marsala properly can keep it fresh for future meals!

In the Refrigerator

Store chicken marsala in an airtight container to maintain its flavors and textures.

The fridge will keep it safe and tasty for up to three days.

Remember to place the container on a middle shelf where the temperature is consistent.

Freezing for Later

Ensure the chicken marsala is completely cool before sealing it in a freezer-safe container or bag.

Labeling the container with the date will help you track how long it’s stored in the freezer.

You can safely freeze the dish for up to three months without losing its original charm.

Tips for Storing Properly

Always keep your chicken marsala away from foods with strong odors to avoid any unwanted mix of flavors.

Make sure the container lid is securely fastened to prevent air from getting inside and drying out the dish.

Separating the sauce before freezing can help maintain the quality when you thaw it later.

Common Mistakes to Avoid

Overcooking the Chicken

You might be tempted to cook the chicken until it’s super crispy, but don’t do it.

A few minutes on each side is all you need to keep it juicy and delicious.

Trust me, overcooking can lead to a dry and less enjoyable dish.

Skipping the Deglazing Step

Don’t forget to deglaze your pan after cooking the chicken and mushrooms.

Add the Marsala wine and let it sizzle to lift off all those tasty bits stuck at the bottom.

Those bits add incredible flavor to your sauce and are too good to waste!

Using Too Much Flour

When dredging your chicken in flour, be careful not to go overboard.

A light coating is enough to create the right texture without turning your sauce too thick or gummy.

Too much flour can dull the flavors of your beautifully made dish.

carrabba's chicken marsala recipe

Carrabba's Chicken Marsala Recipe

The moment that Marsala sauce hits the pan, the whole kitchen smells incredible!
The deep, slightly nutty notes from the wine mix with garlic, butter, and mushrooms....you had me at sizzle!
I always use a dry Marsala instead of sweet—it keeps the dish from tasting overly sugary and balances beautifully with the mushrooms.
A tip for the chicken is to add a little flour for a light crust that gives the sauce just enough body without making it heavy.
I like to sauté the mushrooms until they turn golden brown and soak up every bit of that Marsala.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4
Ingredients
  
  • 4 Boneless Chicken Breasts
  • 1/2 cup All-Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 cup Mushrooms sliced
  • 1/2 cup Marsala Wine
  • 1/2 cup Chicken Broth
  • 1/4 cup Heavy Cream
  • 2 tbsp Shallots minced
  • 1 tsp Garlic minced
Instructions
 
  • Flatten the chicken breasts slightly by pounding them to even thickness.
  • Sprinkle both sides with salt and pepper, then coat with flour.
  • Heat olive oil in a large skillet over medium heat.
  • Add chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
  • Remove chicken from the skillet and set aside.
  • Melt butter in the same skillet.
  • Add mushrooms, shallots, and garlic, cooking until mushrooms are tender.
  • Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan's bottom.
  • Bring to a simmer and reduce for a few minutes until the sauce thickens slightly.
  • Stir in heavy cream, then return the chicken to the skillet.
  • Cook for another 5-7 minutes until the chicken is cooked through and sauce is thickened.
  • Serve over pasta or mashed potatoes for a full meal.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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