Chicken Marsala Recipe for Casual Entertaining with your Favorite Pasta

This simple Chicken Marsala Recipe for Casual Entertaining, served with your favorite pasta, comes together quickly for a delicious meal! I am a compensated 3M-sponsored blogger. Opinions are my own and additional products used in the project were selected by me. #CleanFeelsGood

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Today I’m sharing a not-complicated delicious Chicken Marsala Recipe for casual entertaining, with your favorite pasta. It’s good enough for company!

I can think of several reasons why it’s not easy to host a dinner – we’re too busy, we don’t know what to cook, or we just lack the confidence to invite others into our space (a whole new list of fears).

I find it doesn’t have to be that way, and this simple recipe will hopefully inspire you to get into the kitchen, whip up this delightful one-pot dish, cook some pasta, set out a salad – and wah lah!

You’re on your way to easy entertaining, and beautiful hospitality, when you get to share your life with others around the table.

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Plus, everyone loves Chicken Marsala, right?

Chicken Marsala Recipe for Casual Entertaining with your Favorite Pasta

Today I’m taking one of my favorite kitchen pieces, my Le Creuset 3.5 quart brasier, and sharing the recipe for a delicious Chicken Marsala dish! It’s my favorite pot because it not only holds a lot of food, but it’s also pretty for serving the food on a casual evening!

From the stove to the table! Serve with a side of your favorite pasta!

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

I love setting out food on hot pads, a side of pasta, a salad, bread. It’s very, very easy to entertain this way. There’s no complication at all about this type of meal!

But, truth be told, I haven’t used this pot in a while. In fact, my friend, Jenny, has the identical brasier, and hers is always shiny clean, sitting on her stove at all times.

My pan had food and residue built up on the inside and the outside, even though it had been scrubbed, and I wasn’t happy with using it for company.

There are lots of dish-washers in my family over the summer months, and probably over time, it just didn’t get scrubbed the way it should have. It reached a point of my not wanting to use it for a very long time.

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Clean Feels Good

Enter my favorite Scotch-Brite Extreme Scrub Sponge, that is treated to resist bacterial odors, and has 4x the scrubbing power of the next leading brand, for removing tough, baked-on messes. It also doesn’t smell stinky like many sponges I’ve used in the past!

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

You may remember my summer entertaining post, where I used this sponge to help clean outside entertaining supplies and my table and chairs. This time, I used the same sponge to help me clean the brasier that I was never able to get clean before. (I didn’t feel confident about using for company, until I used this sponge. Now it’s like new again!

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Once I started scrubbing with hot water, with my Extreme Scrub Sponge cleaning the inside of the pot (where the stubborn, tough mess was), the residue came right off.

Shiny clean.

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

I did the same that night, after our small dinner party was over. Clean-up was a cinch!

Chicken Marsala Recipe

For Chicken Marsala, I used my Le Creuset brasier to sauté the onions and mushrooms, removing them to a bowl. I cooked the chicken in the same pan (after shaking the chicken in a Ziploc bag with flour, salt, and pepper).

Combine it together, add the marsala, and cook down. Right before serving, garnish with parsley! Beautiful.

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Fall just feels more … casual, easy, and good. We enjoy our back patio, there’s always a breeze, and I set the food out on one table, and guests fill up their own plates. Easy!

It helps to start off with confidence in my kitchen with sparkling clean cookware!

What stops you from having guests over, even for a “casual” event?

Chicken Marsala | ReluctantEntertainer.com #CleanFeelsGood

Chicken Marsala

Ingredients:

  • 4 Tbsp. olive oil
  • 2-3 shallots, chopped
  • 1 large sweet onion, thinly sliced
  • 2 garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pounds boneless, skinless chicken breasts, sliced thinly
  • 24 ounces baby bella mushrooms, sliced
  • 1 1/2 cups Marsala cooking wine
  • 2 teaspoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup butter, melted
  • 3/4 cup sour cream
  • 2 teaspoons chopped parsley (or cilantro)
  • 16 ounces linguini pasta (I use DeLallo brand)

Directions:

  1. In a large frying pan or 3.5 quart braiser, heat the olive oil on medium heat; add the shallots, onion and garlic and cook until tender. Remove from the pan into a bowl; set aside.
  2. Coat the chicken in the flour and salt and pepper (using a Ziploc bag to shake the chicken in). In the same large pot over medium-high heat, add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken, removing to the separate plate to keep warm.
  3. Add the remaining tablespoon of oil to the skillet and stir in the mushrooms. Cook for 5-6 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Drain off the liquid (keeping the mushrooms in the pan) and set aside. Add the chicken back to the pan, placing the onion mixture on top.
  4. In a separate pan, place the marsala sauce. Add the cornstarch to 1/4 cup cold water, and whisk until smooth. Pour into the marsala sauce and heat on high, stirring until thick. Add the melted butter; stir. Add the sour cream; stir.
  5. Pour the marsala sauce over the chicken, onions, and mushrooms in the pot. Bring the chicken marsala to a boil, then gently simmer, covered, for 15 minutes.
  6. Meanwhile, prepare pasta following package directions, about 11 minutes.
  7. Garnish the chicken with chopped parsley. Serve over cooked pasta.
All images and text ©

I love using my Le Creuset braiser and saucepan for this recipe!

I am a compensated 3M-sponsored blogger. Opinions are my own and additional products used in the project were selected by me.

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Chicken Marsala Recipe for Casual Entertaining with your Favorite Pasta

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21 comments on “Chicken Marsala Recipe for Casual Entertaining with your Favorite Pasta”

  1. My biggest factor for not entertaining more often is worrying about what I should make for dinner. I tend to overthink everything. The Chicken Marsala would definitely be a great choice:-)

    • Hi, Debi. I’ve been there, too. Which is why I resort to salmon so much! It’s easy, only takes 12 minutes to cook, and I don’t have to think much about it. :)

  2. I love Chicken Marsala! I’m going to have to give this a try soon.

  3. Can you recommend a Marsala wine? When I have made Chicken Marsala in the past it never tasted quite right. I used a dry Marsala purchased at a nice wine shop, but the flavor was not the same as restaurant quality. What do you mean by “cooking Marsala?” Sweet or dry? Thank you, love your blog!

  4. I’m in love with the Extreme Sponge!! and this recipe sounds wonerful Sandy!

  5. I usually use the excuse that the house needs to be sparkling clean to have guests over (which means guests would never come over!). LOVE meals you can just place on the table and guests can serve themselves! I’ve never attempted chicken marsala but yours looks phenomenal – pinned!

  6. Marsala me everything, but especially chicken and mushrooms. Welcome back!

  7. I’m the same way… love just putting out some pans and salad and read and cheese (oh and wine) and just going to town. I haven’t had chicken marsala in years but it used to be a favorite when I ate meat.

  8. What stops me is having to clean up. I’m afraid I’m terribly messy and even the thought of having people over gives me anxiety.

    And wow – those sponges look great! I’ll have to buy a pack for my husband, the dish washer. :D

  9. Oh I think I need those scrubbers. It’s wonderful that you can use it on enamelled surfaces!

  10. Amazing and flavorful dinner! I will be making this for my family this fall!

  11. I started buying these purple sponges because of you Sandy! LOVE them! This recipe looks so comforting and delicious, my kind of entertaining meal for sure.

  12. This was wonderful. Thank you for sharing. I had a bit of leftover asparagus that I threw in with the vegetables. It is now in my “Keepers” file.

  13. Here is a great way to clean that hard to remove crud on your pot. Fill pan with water, float a Bounce fabric softener cloth in the water.  Yes! A dryer cloth!  Soak over night, and in the morning, presto , you’ll be able to just wash it off, like a breeze!

  14. You mention adding the sour cream right before serving, but then lower down in the recipe section it states adding the sour cream before bringing the sauce to a boil and then simmering for 15 minutes – just want to make sure I do the correct thing, as I am hoping to make this dish for the first time when I have guests over this weekend. Looks delicious!

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