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Cheesecake Factory Chicken Marsala Recipe

If you’re craving a delicious Italian-inspired dish, look no further than the Cheesecake Factory Chicken Marsala recipe.

This classic recipe is sure to be a hit at your dinner table, featuring tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms and garlic.

The key to this delectable dish is the Marsala wine, which fills your kitchen with a cozy, warm aroma as it simmers with the chicken, mushrooms, and garlic.

Whether you serve it over mashed potatoes or pasta, this Chicken Marsala recipe will undoubtedly become a favorite with your crew.

You can choose boneless, skinless chicken breasts to achieve the ideal texture and taste.

How to Make Cheesecake Factory Chicken Marsala

cheesecake factory chicken marsala recipe

Ingredients List

  • Skinless, boneless chicken breasts, cut into thin cutlets or pounded flat
  • Salt and black pepper for seasoning
  • All-purpose flour for dredging
  • 1 tbsp unsalted butter
  • 8 oz brown button mushrooms, halved or thickly sliced if very large
  • 1/2 tsp onion powder
  • 2 garlic cloves, minced
  • 3/4 cup dry Marsala wine (not sweet)
  • 3/4 cup reduced-sodium chicken stock
  • 1/2 cup heavy whipping cream
  • 2 tbsp finely chopped parsley for garnish

Step-by-step Process

Step 1

First, take your skinless, boneless chicken breasts and either slice them into thin cutlets or pound them flat.

Season both sides of the chicken pieces with salt and black pepper.

Step 2

Place some all-purpose flour on a plate.

Dredge each chicken piece in the flour, shaking off any excess.

Heat the unsalted butter in a large skillet over medium heat.

Once it has melted, add the chicken in batches, being careful not to overcrowd the pan.

Cook the chicken until it becomes golden brown on each side, ensuring it’s cooked through, which should take about 3-5 minutes per side.

Set the cooked chicken aside.

Step 3

Add the halved or thickly sliced brown button mushrooms in the same skillet.

Cook them over medium heat until they release their juices and begin to brown.

Add the onion powder and minced garlic, cooking for an additional 1-2 minutes.

Step 4

Carefully pour the dry Marsala wine into the skillet with the mushrooms, scraping up any browned bits from the bottom.

Allow the mixture to simmer for about 2 minutes.

Add the reduced-sodium chicken stock, then let the sauce simmer for another 5-6 minutes until it slightly thickens.

Step 5

Stir in the heavy whipping cream and let the sauce continue to simmer and thicken.

Taste and adjust the seasoning as needed.

Step 6

Once the sauce has reached your desired consistency, return the cooked chicken to the skillet, nestling the pieces into the mushroom wine sauce.

Cook for another 2-3 minutes until the chicken is warmed and absorbs some delicious sauce.

Step 7

Plate the flavorful chicken, spooning extra mushroom wine sauce on top.

Sprinkle finely chopped parsley over the chicken to add a pop of color and freshness.

Your Cheesecake Factory Chicken Marsala is now ready to enjoy.

Pair it with some mashed potatoes or pasta for a hearty and satisfying meal.

Side Dishes for Cheesecake Factory Chicken Marsala

Cheesecake Factory Chicken Marsala is a delightful dish that pairs well with various side dishes.

This section will explore some excellent options to accompany your Chicken Marsala and make your dinner table more inviting.

Green Beans

Green beans make a delicious and healthy side for Chicken Marsala.

Their crisp texture contrasts perfectly with the tender chicken and rich Marsala sauce.

You can sauté green beans with garlic and olive oil or steam them and serve with a drizzle of lemon juice.

Either way, they’ll add a pop of color and nutrients to your dinner table.

Mashed Potatoes

Mashed potatoes are a classic comfort food that pairs well with Chicken Marsala.

Their creamy, soft texture complements the rich Marsala sauce and helps absorb its flavors.

Whip up a batch of your favorite mashed potatoes seasoned with butter, salt, and a bit of nutmeg for a delicious side dish that will have your guests asking for seconds.

Asparagus

Asparagus is another excellent vegetable side dish to serve with Cheesecake Factory Chicken Marsala.

Roast or grill your asparagus for a slightly smoky flavor that pairs well with the savory Marsala sauce.

A touch of grated Parmesan cheese and a squeeze of lemon can enhance the flavors, adding brightness to your dinner table.

Ingredient Substitutes

Butter

If you don’t have unsalted butter on hand, you can use salted butter, but reduce the amount of salt you add to the recipe.

Another option is to use margarine or a cooking oil like olive oil, but remember that the texture and flavor might be slightly different.

Heavy Cream Substitute

You can substitute heavy cream with whole milk or half-and-half.

To make it thicker, mix ¾ cup of whole milk with ¼ cup of melted unsalted butter like heavy cream.

This creates a similar consistency without altering the overall taste too much.

Dry Marsala Wine substitute

As noted in the search results, you can create a substitute for dry Marsala wine by mixing grape juice with brandy.

The taste may not be exactly the same, but it will work as a suitable substitute in the recipe.

How to Store Cheesecake Factory Chicken Marsala

Storing your delicious Cheesecake Factory Chicken Marsala helps to keep its taste and texture fresh for the next meal.

To maintain optimum quality and safety, use airtight containers and plastic wrap storage methods.

Using Airtight Containers:

Airtight containers offer a great way to store leftover Cheesecake Factory Chicken Marsala.

Simply transfer the dish into a clean container and close the lid tightly, ensuring the Marsala sauce and chicken are sealed and free from exposure to air.

By keeping the dish in an airtight container, you can avoid possible contamination and maintain the dish’s flavor and freshness.

Refrigerate the container and consume the leftover within 3-4 days.

Using Plastic Wrap

If you don’t have an airtight container available, you can use plastic wrap to cover the dish.

Make sure the Chicken Marsala is placed on a flat surface, like a plate, and cover it with plastic wrap, making sure it clings firmly to the dish and the edges of the plate.

This method will help protect your food from air and unwanted substances.

Place the wrapped dish in the refrigerator and consume within 3-4 days.

These storage methods will not only preserve the taste and freshness of the Cheesecake Factory Chicken Marsala but also ensure safety when consuming leftovers.

Make sure to reheat the dish properly before serving, and enjoy your delicious Chicken Marsala once again.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Cheesecake Factory Chicken Marsala:

Using the Wrong Heat Setting

A common mistake when cooking Cheesecake Factory Chicken Marsala is not using the correct heat settings.

Cooking on medium-high heat is essential to ensure that your chicken browns well and cooks evenly.

When searing the chicken, cook it for 2-3 minutes on each side, and then lower the heat to finish cooking it through.

Overcooking the Chicken

Another common mistake is overcooking the chicken.

Chicken Marsala is an Italian dish that features tender, juicy chicken breast or tenderloins.

Be cautious of the cooking time, and use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) to avoid overcooking or undercooking.

The overcooked chicken will become tough and less flavorful.

Inadequate Preparation of Ingredients

This dish requires simple ingredients, but it’s important to prepare them correctly.

Make sure to finely chop your parsley, thoroughly wash and slice your mushrooms, and trim any excess fat or liquid from your chicken breasts.

Also, measure out your olive oil, Marsala wine, chicken broth, and heavy cream before starting to cook.

Ignoring the Flavor Profile

Cheesecake Factory Chicken Marsala has a unique and delicious flavor profile.

Leaving out essential ingredients like Marsala wine or substituting it with another wine will drastically alter the taste of the dish.

Be sure to use the specified ingredients and measurements to achieve the perfect balance of flavors.

cheesecake factory chicken marsala recipe

Cheesecake Factory Chicken Marsala Recipe

If you're craving a delicious Italian-inspired dish, look no further than the Cheesecake Factory Chicken Marsala recipe.
This classic recipe is sure to be a hit at your dinner table, featuring tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms and garlic.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Equipment
  • 1 Plate
  • 1 Large skillet
Ingredients
  
  • Skinless boneless chicken breasts, cut into thin cutlets or pounded flat
  • Salt and black pepper for seasoning
  • All-purpose flour for dredging
  • 1 tbsp unsalted butter
  • 8 oz brown button mushrooms halved or thickly sliced if very large
  • 1/2 tsp onion powder
  • 2 garlic cloves minced
  • 3/4 cup dry Marsala wine not sweet
  • 3/4 cup reduced-sodium chicken stock
  • 1/2 cup heavy whipping cream
  • 2 tbsp finely chopped parsley for garnish
Instructions
 
  • First, take your skinless, boneless chicken breasts and either slice them into thin cutlets or pound them flat.
    Season both sides of the chicken pieces with salt and black pepper
  • Place some all-purpose flour on a plate.
    Dredge each chicken piece in the flour, shaking off any excess.
    Heat the unsalted butter in a large skillet over medium heat.
    Once it has melted, add the chicken in batches, being careful not to overcrowd the pan.
    Cook the chicken until it becomes golden brown on each side, ensuring it's cooked through, which should take about 3-5 minutes per side.
    Set the cooked chicken aside.
  • Add the halved or thickly sliced brown button mushrooms in the same skillet.
    Cook them over medium heat until they release their juices and begin to brown.
    Add the onion powder and minced garlic, cooking for an additional 1-2 minutes.
  • Carefully pour the dry Marsala wine into the skillet with the mushrooms, scraping up any browned bits from the bottom.
    Allow the mixture to simmer for about 2 minutes.
    Add the reduced-sodium chicken stock, then let the sauce simmer for another 5-6 minutes until it slightly thickens.
  • Stir in the heavy whipping cream and let the sauce continue to simmer and thicken.
    Taste and adjust the seasoning as needed.
  • Once the sauce has reached your desired consistency, return the cooked chicken to the skillet, nestling the pieces into the mushroom wine sauce.
    Cook for another 2-3 minutes until the chicken is warmed and absorbs some delicious sauce
  • Plate the flavorful chicken, spooning extra mushroom wine sauce on top.
    Sprinkle finely chopped parsley over the chicken to add a pop of color and freshness.
    Your Cheesecake Factory Chicken Marsala is now ready to enjoy.
    Pair it with some mashed potatoes or pasta for a hearty and satisfying meal.

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