Bobby Flay Chicken Marsala Recipe

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Bobby Flay Chicken Marsala is a keeper. It is an Italian-American dish of crispy, golden chicken and mushrooms swimming in a marsala sauce.

This recipe is so creamy and addictive that I always make the same dish whenever I have chicken breasts at home.

I was introduced to this dish in a fancy restaurant. Thinking it was from a fancy restaurant, I was sceptical about trying it out. But the foodie in me was craving it, so I had to try it.

Since then, I have been making Bobby Flay’s Chicken Marsala recipe, and I am proud to say that I have raised the bar high for chicken recipes in my household. Honestly, this has to be one of the best chicken dishes I have tried in my 27 years of life.

The ingredients needed for this recipe are quite simple, and the recipe itself is very easy to follow, even for a new cook. If you are an avid wine drinker, you can use this recipe to incorporate wine into a meal rather than just as a drink.

If you feel like I am boasting, try it and see how you will be left with spotless plates. But to experience that moment, you need to gather these pieces of equipment first.

What's In The Post

Equipment Required

Cooking Rack: I am using a cooking rack to coat the chicken.
Mallet: I use a mallet to pound the chicken into equal shapes.
Bowl: For mixing purposes, I use a medium-sized bowl.
Pan: I am going to make this entire dish in a pan.
Spatula: I am using a wooden spatula to mix everything.

Bobby Flay Chicken Marsala Ingredients & Substitution

Note: This recipe’s ingredients can serve up to 4 people. You can increase or decrease the quantities for more or fewer portions.

3 Boneless Skinless Chicken Breasts, 1 1/2 To 2 Pounds: I have also made this recipe with boneless chicken thighs, so you can also opt for that.
Kosher Salt And Freshly Ground Black Pepper
¾ Cup All-Purpose Flour
¼ Cup Olive Oil
12 Ounces Cremini Mushrooms, Sliced 1/4-Inch Thick: I am using cremini mushrooms but you can also use white mushrooms or Swiss brown mushrooms.
1 Large Shallot, Finely Chopped
1½ Cups Dry Marsala Wine: If you fail to find marsala wine,, you can use sherry, port wine or Madeira for this recipe.
6 Tablespoons Unsalted Butter, Cut Into Pieces
⅓ Cup Flat-Leaf Parsley, Chopped, Plus More For Garnish

Preparation And Cooking Time

Preparation Time	Cooking Time	Resting TIme	Total Time
10 Minutes	30 Minutes	5 Minutes	45 Minutes

How To Make Bobby Flay Chicken Marsala At Home

Step 1

Season the coating flour mix with salt and pepper.

Step 2

Dredge the chicken breasts in the flour and coat the both sides nicely.

Step 3

Now fry the chicken filets in a pan filled with oil until golden brown.

Step 4

In the same pan, sauté mushrooms with a pinch of salt.

Step 5

Now add onions to the pan and mix it evenly.

Step 6

When you see the colour of mushroom and onions changing, add a cup of marsala wine.

Step 7

Further, add a cup of water and let it simmer until you see the bubbles.

Step 8

Once you see the bubbles, add unsalted butter to the pan.

Step 9

Finally, add the cooked chicken breasts to the pan and coat it nicely with the gravy.

Step 10

Garnish it with parsley and you are good-to-go!

Step 11

The chef’s delight Bobby Flay Chicken Marsala will be ready to serve in no time.

Expert Tips That I Recommend

Since this recipe calls for chicken cutlets, I pound them all in equal shapes and seize them. This allows you to cook the chicken evenly.
Another tip I follow while cooking the cutlets is to avoid overcrowding the pan with too many cutlets simultaneously. This can alter the oil temperature, resulting in some chicken cutlets being overcooked while the rest are raw or undercooked.
Remember that for Bobby Flay Chicken Marsala, you need to dredge the chicken rather than bread it. Dredging means lightly coating the chicken pieces with flour to get that golden crust.
I like to cook Bobby Flay Chicken Marsala at medium heat. High heat causes the sauce to curdle because everything breaks down. Hence, slow and steady is the key to perfect Bobby Flay Chicken Marsala.
Do not overcook your chicken cutlets. Overcooking can make them tough and chewy. To be on the safe side, you can use a meat thermometer. If it shows 165 degrees F, then your chicken cutlet is ready.
If this is your first time cooking mushrooms, you can determine that they are ready when they become soft and slightly brown in colour. Again, do not overcook them, as this will ruin the taste of the final dish.
Less is more when seasoning your chicken with flour. Too much flour can create a heavy layer, preventing the chicken from being cooked properly.
Another reason curdle formation can occur in your sauce is if you add the wine too early. The wine is acidic, so adding it before time will cause the ingredients to break down, resulting in curdle formation.

FAQs on Bobby Flay Chicken Marsala Recipe

How can you make Bobby Flay Chicken Marsala alcohol-free?

Ideally, Bobby Flay Chicken Marsala has marsala wine in it. This is necessary since it is the main highlight of the dish. However, if you want to make it alcohol-free, then you can use white grape juice or sherry vinegar to make this recipe.

How to thicken Bobby Flay Chicken Marsala?

If your Bobby Flay Chicken Marsala has turned out to be very runny, you can fix it by letting it simmer down. However, if it is too runny, you can add a little bit of cornstarch slurry, which will help thicken the chicken marsala quickly. You can also add some butter and heavy cream to improve the runny consistency.

Why is your Bobby Flay Chicken Marsala grainy?

Bobby Flay Chicken Marsala is not supposed to be grainy unless you have coated the chicken with too much flour. If there is too much flour it does not coat the chicken properly. Instead, it starts floating in the gravy, which makes it grainy. Another reason can be that you have not mixed the flour thoroughly after adding it to the pan, leading to clump formation. This also makes the marsala grainy.

What do you do if you spill too much marsala wine while cooking?

If you have added too much marsala wine while cooking, don’t worry, you can fix it instead of throwing it away. Let it simmer at medium heat. The more it is subjected to heat, the more the alcohol content evaporates, meaning the effect will be reduced.

Is it crucial to pound the chicken before cooking it?

Yes, it is crucial to pound the chicken before cooking it. You will be left with unevenly sized chicken breasts if you don’t. Some will be uncooked, while others will be overcooked, ruining the dish. Even if you don’t have a mallet, you can use plenty of other kitchen tools with a flat surface to even out your chicken breasts.

Can you use sweet wine instead of dry wine to make Bobby Flay Chicken Marsala?

No, you should never use sweet wine to make Bobby Flay Chicken Marsala. Sweet wine will overpower the taste of chicken and garlic and ruin the authentic taste of Bobby Flay Chicken Marsala. Leave sweet marsala for desserts and always opt for dry marsala. Dry marsala has a subtle flavour that enhances the dish’s flavour instead of overpowering it.

Nutritional Information Per Serving

As the name sounds, Bobby Flay Chicken Marsala is very healthy to enjoy. People who follow a balanced diet and are low in calories and fat can enjoy this regularly. To know about its nutritional value in detail, have a look at the nutritional chart below:

Calories	216 kcal
Total Fat	5.9 g
Saturated Fat	0.8 mg
Sodium	594 mg
Potassium	915 mg
Total Carbohydrates	34.5 g
Dietary Fibers	9.5 g
Sugars	7.5 g
Protein	9.1 g

Apart from being healthy, this dish is soy, nut, dairy, and gluten-free. Hence, people following these diets can have it without any restrictions. On the other hand, people following a keto diet need to make certain modifications first.

Recipe Variations For Different Diets

Gluten-Free Diet: If you follow a gluten-free diet, use almond flour instead of regular flour when making this recipe.

Storing & Reheating This Recipe

Storing

Countertop: No chicken dish should be left on the countertop for more than 2 hours. Hence, I do not leave Bobby Flay Chicken Marsala out beyond this. After this, it goes into the fridge for further storage.
Refrigeration: I like to refrigerate my Bobby Flay Chicken Marsala leftovers. I allow the dish to cool completely, after which I store it in airtight containers in the refrigerator for up to 3 days.
Freezing: To extend the shelf life of Bobby Flay Chicken Marsala even more, I like to freeze it in airtight freezer-friendly bags. You can freeze Bobby Flay Chicken Marsala for up to 2 months.

Reheating

Skillet: I like to use my skillet to control Bobby Flay Chicken Marsala while reheating. I add the leftovers to the skillet and heat it to medium heat. When I notice the dish getting dry, I add wine or stock. Eventually, I also make gradual stirs to ensure that the dish is evenly heated before taking it off the stove.
Oven: I like to reheat large quantities of Bobby Flay Chicken Marsala in the oven. I add the leftovers to a baking dish and cover it with aluminium foil. I then add this to a preheated oven at 350 degrees F and bake it for 15-20 minutes.
Microwave: I like to reheat small quantities of Bobby Flay Chicken Marsala in the microwave. Transfer the leftovers to a microwave-friendly dish, cover with a paper towel or lid, and heat it for 2-3 minutes at medium heat.

What To Serve With This Recipe

After my delicious Bobby Flay Chicken Marsala pan is ready I like to serve it with rice or Risotto. You can also serve it with noodles or Pasta.

One of my favourite ways to devour this dish is with some roasted potatoes or Mashed Potatoes. However, if all of that sounds too much for you, you can also have it with roasted spinach, asparagus, or zucchini.

Printable Version

More Bobby Flay Recipes That You Can Try

Bobby Flay Caramelized Onion Dip — Bobby Flay Caramelised Onion Dip

bobby flays pizza dough recipe q — Bobby Flay Caramelised Onion Dip

Conclusion

This Bobby Flay Chicken Marsala is the perfect example of enjoying luxury, restaurant-quality food at home without spending much money.

Homemade, fresh food will beat restaurant-quality food anytime, so make sure you recreate this dish over the weekend. Do not forget to share your cooking experience with us in the comments section below.