Chicken Marsala has always been one of those dishes that sounds fancy but often falls flat. I’ve tried it at restaurants and honestly, never been wowed. That was until I stumbled upon the Pioneer Woman’s take on this classic. Flipping through Ree Drummond’s cookbooks, gifts from my thoughtful son and husband last Christmas, her Chicken Marsala recipe picture jumped out at me. It looked… inviting, not at all like the bland versions I’d encountered before. Known for her approachable, down-to-earth recipes with a touch of gourmet flair, Pioneer Woman, Ree Drummond, seemed like the perfect guide to finally making a Chicken Marsala I’d actually enjoy.
Ingredients for Pioneer Woman’s Chicken Marsala
This recipe uses simple, accessible ingredients, making it perfect for a weeknight meal. Here’s what you’ll need:
- Thinly sliced chicken breasts: The star of the dish, providing a lean protein base.
- Flour: For dredging the chicken, creating a light crust that helps the sauce cling beautifully.
- Oil: Essential for sautéing the chicken and mushrooms. Olive or sunflower oil works great.
- Marsala wine: The signature ingredient, offering a rich, slightly sweet, and nutty flavor that defines Chicken Marsala. Don’t worry about using anything too expensive – a budget-friendly bottle from the vinegar aisle is perfectly fine.
- Beef broth: Adds depth and savory notes to the sauce.
- Butter: For richness and to create a luscious, velvety sauce.
- White button mushrooms: Classic in Chicken Marsala, they add an earthy flavor and meaty texture.
- Cornstarch: To thicken the sauce to the perfect consistency.
- Heavy cream: For a creamy, decadent finish to the Marsala sauce.
- Mashed potatoes or noodles: For serving – the perfect comforting base to soak up that delicious sauce.
- Chopped parsley: A fresh, vibrant garnish to brighten the dish.
Optional Enhancements: Ree Drummond herself suggests adding chopped onion and garlic to elevate the flavor profile even further. This simple addition brings an aromatic depth that complements the Marsala beautifully. I took her advice and highly recommend including these!
Making Pioneer Woman Chicken Marsala: A Quick Summary
The method is surprisingly straightforward and quick, perfect for busy weeknights. Here’s a summarized approach:
- Prep the Chicken: Lightly season the thinly sliced chicken breasts with salt and pepper, then dredge them in flour. This creates a lovely golden crust when cooked.
- Sauté the Chicken: Heat oil and butter in a large skillet until hot. Cook the floured chicken cutlets for 2-3 minutes per side until golden brown and cooked through. Set the chicken aside to rest – this helps keep it juicy and tender.
- Sauté Mushrooms (and Aromatics): Using the same skillet and flavorful drippings, add sliced mushrooms (and chopped onion and garlic if using). Cook until the mushrooms are golden brown and softened, releasing their earthy aroma.
- Deglaze with Marsala and Broth: Pour in the Marsala wine and beef broth to deglaze the pan, scraping up all those flavorful browned bits from the bottom. Let the liquid reduce by half, concentrating the flavors.
- Create the Marsala Sauce: Whisk together cornstarch and heavy cream, then add this mixture to the pan. Bring to a simmer, allowing the sauce to thicken to a beautiful, velvety consistency. Remove from heat and stir in a knob of butter for extra richness and shine.
- Combine and Serve: Return the cooked chicken to the pan, coating it in the luscious Marsala sauce. Serve immediately over mashed potatoes or noodles, garnished with fresh parsley.
My Honest Thoughts on Pioneer Woman Chicken Marsala
Honestly, I was blown away by how much my family and I enjoyed this recipe. It was a resounding success! Here are a few key takeaways:
- Weeknight Winner: From prep to table, this meal was ready in under 45 minutes. That’s a major win for busy weeknights when time is of the essence. It’s quick, efficient, and doesn’t compromise on flavor.
- Flavor Explosion (Despite Simplicity): Considering the humble ingredient list, the flavor was absolutely incredible. The Marsala wine created a rich, savory sauce that was perfectly balanced and not overly sweet. Even using an inexpensive Marsala wine, the depth of flavor was remarkable. Resting the chicken after cooking definitely helped it stay moist and tender, enhancing the overall enjoyment.
- Onion and Garlic are a Must: Take Ree’s suggestion and add the onion and garlic! It’s almost unimaginable to cook without these aromatics in my kitchen, and they truly elevate the mushroom and Marsala sauce, adding a foundational layer of flavor that makes the dish even more satisfying.
Ready to Cook? Get the Full Pioneer Woman Recipe!
If you’re eager to try this fantastic Pioneer Woman Chicken Marsala recipe, you can find the complete, detailed recipe in her cookbook, The Pioneer Woman Cooks: Dinnertime. It’s available at most book retailers and online, including Amazon, where it’s currently very affordable. I highly recommend adding this cookbook to your collection – her recipes consistently deliver delicious results with a home-cooked feel that everyone loves. This Chicken Marsala is just one example of the reliably good food you’ll find within its pages.
