If you’ve ever dined at Carrabba’s Italian Grill, you know their Chicken Marsala is one of the most beloved dishes on the menu. This Italian-American classic features tender, pan-seared chicken breasts smothered in a rich and savory Marsala wine sauce, infused with mushrooms, garlic, and butter. The combination of earthy mushrooms, sweet Marsala wine, and creamy butter creates a luscious sauce that perfectly complements the chicken.

The beauty of this dish lies in its simplicity and elegance. It’s a restaurant-quality meal that you can easily recreate at home, whether you’re cooking for a special occasion or just want to indulge in a comforting dinner. Plus, by making it yourself, you can adjust the flavors to suit your preferences—whether you like it extra garlicky, a little creamier, or with a touch more seasoning. Ready to bring Carrabba’s flavors to your kitchen? Let’s get started!

Why You’ll Love This Carrabba’s Chicken Marsala

Restaurant-Quality at Home – Enjoy the flavors of Carrabba’s without leaving your kitchen.
Rich and Savory Sauce – A luxurious, buttery Marsala sauce with mushrooms and garlic.
Perfectly Juicy Chicken – Pan-seared to golden perfection, tender and moist.
Simple Ingredients, Big Flavor – Requires just a handful of pantry staples.
Pairs Well with Everything – Serve it with mashed potatoes, pasta, or roasted veggies.

Preparation Time and Yield

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Nutritional Information (Per Serving)

Calories: 450 kcal
Carbohydrates: 10g
Protein: 45g
Fat: 22g
Fiber: 2g
Sugar: 4g

Ingredients for Carrabba’s Chicken Marsala

4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter
8 oz cremini or baby bella mushrooms, sliced
2 cloves garlic, minced
¾ cup chicken broth
¾ cup Marsala wine (ensure it is non-alcoholic or use grape juice with a splash of balsamic vinegar)
½ cup heavy cream (optional for a creamy version)
2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions for Carrabba’s Chicken Marsala

Step 1: Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound them to about ½ inch thickness using a meat mallet or rolling pin. This ensures even cooking.

Step 2: Season and Dredge

Season both sides of the chicken with salt, black pepper, and garlic powder. Lightly dredge each piece in all-purpose flour, shaking off any excess.

Step 3: Sear the Chicken

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover with foil.

Step 4: Cook the Mushrooms

In the same skillet, melt another tablespoon of butter. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until they release their juices and start to brown.

Step 5: Add Garlic and Deglaze

Add the minced garlic to the mushrooms and cook for 30 seconds, just until fragrant. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 5 minutes, reducing slightly.

Step 6: Thicken the Sauce

If using heavy cream, stir it in now for a richer, creamier sauce. Let the sauce simmer for another 3-4 minutes, until it thickens slightly.

Step 7: Return Chicken to the Pan

Return the seared chicken to the skillet, spooning the sauce over the top. Let everything simmer for 2-3 minutes, so the chicken absorbs the flavors.

Step 8: Garnish and Serve

Turn off the heat, add the remaining tablespoon of butter, and stir gently to create a glossy finish. Garnish with chopped fresh parsley and serve immediately with your favorite side dish.

Ingredient Background

Chicken breasts are a staple in many Italian-American dishes, and for good reason. They are lean, high in protein, and incredibly versatile. In this dish, the chicken is pounded thin, making it tender and allowing it to cook quickly and evenly. By dredging it in flour before pan-searing, you create a light crust that helps the sauce cling to the chicken, adding texture and flavor.

Mushrooms are another key ingredient, adding earthiness and umami depth to the dish. Cremini or baby bella mushrooms work best because they have a rich, meaty flavor and hold their shape well when cooked. Mushrooms also absorb the Marsala wine beautifully, making them an essential part of the sauce.

Marsala wine is the heart of this dish, providing a slightly sweet and nutty flavor that sets Chicken Marsala apart from other chicken dishes. For a non-alcoholic alternative, you can use a mix of grape juice and a splash of balsamic vinegar to achieve a similar depth of flavor.

Technique Tips for Carrabba’s Chicken Marsala

To make your Chicken Marsala truly restaurant-quality, start with evenly pounded chicken. If the thickness is inconsistent, the thinner parts will dry out before the thicker parts finish cooking.

When searing the chicken, don’t move it around too much. Let it cook undisturbed for about 4-5 minutes per side, ensuring a golden crust forms. If you flip it too soon, you’ll miss out on that flavorful browning.

For the best sauce consistency, reduce the Marsala wine and broth long enough to concentrate the flavors. If you want a creamier texture, adding heavy cream toward the end creates a luxurious finish without overpowering the dish.

Alternative Presentation Ideas

Instead of serving this dish in the traditional way, try plating it over creamy mashed potatoes or a bed of buttered egg noodles. The rich sauce soaks into the sides, making every bite flavorful.

For a lighter presentation, slice the chicken and serve it over a fresh arugula salad with shaved Parmesan and a drizzle of balsamic glaze. The combination of warm chicken with crisp greens adds a refreshing contrast.

Another unique way to serve Chicken Marsala is as a sandwich. Slice the chicken, layer it on a toasted ciabatta roll, and add some of the mushroom sauce, melted mozzarella, and fresh basil. This turns it into a gourmet Italian-inspired sandwich.

Freezing and Storing Carrabba’s Chicken Marsala

For leftovers, store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently in a skillet over low heat or in the oven at 300°F (150°C) to maintain the best texture.

If you’d like to freeze this dish, cook the chicken and sauce as directed, then let it cool completely. Store it in a freezer-safe container for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat in a pan over medium heat.

For the best texture, avoid freezing the dish with heavy cream. If you plan to freeze it, add the cream when reheating instead.

Healthier Twist Ideas

To lighten up this dish, swap heavy cream for Greek yogurt or low-fat milk. This keeps the sauce creamy while cutting back on fat.

For a lower-carb version, serve Chicken Marsala with steamed cauliflower rice or zucchini noodles instead of traditional pasta or potatoes.

Another way to make this dish healthier is by reducing the butter and using olive oil instead. This keeps the dish rich without adding unnecessary saturated fats.

Serving Suggestions for Events

For a date night dinner, serve Chicken Marsala with a side of roasted asparagus and garlic Parmesan risotto. Pair it with a glass of sparkling water infused with fresh lemon and basil for a restaurant-style experience.

If you’re cooking for a family meal, make a large batch and serve it family-style in a big serving dish. Pair it with a crusty loaf of Italian bread and a classic Caesar salad for a complete meal that everyone will love.

For a special celebration or dinner party, elevate the dish by serving it on elegant white plates with a garnish of microgreens or extra Parmesan shavings. Offer side dishes like truffle mashed potatoes and sautéed green beans for a fancy yet comforting spread.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will make the dish even more juicy and flavorful. Adjust the cooking time as thighs may take a bit longer to cook through.

2. What if I don’t have Marsala wine?

You can substitute grape juice mixed with balsamic vinegar or use a non-alcoholic cooking wine for a similar taste.

3. How can I make the sauce thicker?

Let the sauce simmer longer to reduce or add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water) to thicken it.

4. Can I make this dish ahead of time?

Yes! Cook the chicken and sauce separately, then reheat them together for the best flavor and texture.

5. What are the best side dishes for Chicken Marsala?

Mashed potatoes, pasta, garlic bread, or a light salad pair perfectly with this dish.

6. How do I prevent my chicken from drying out?

Pound the chicken evenly, cook it over medium-high heat, and don’t overcook it. Removing it from the pan as soon as it’s done helps retain moisture.

7. Can I add cheese to this recipe?

Absolutely! Some people like to sprinkle Parmesan or mozzarella on top for extra richness.

8. What mushrooms work best for this dish?

Cremini or baby bella mushrooms are best, but you can also use white button mushrooms or portobello slices.

9. Can I cook this in a slow cooker?

Yes! Brown the chicken first, then place it in a slow cooker with the sauce ingredients. Cook on low for 4 hours, then thicken the sauce before serving.

10. Is this dish gluten-free?

To make it gluten-free, replace the flour with a gluten-free alternative like almond flour or cornstarch.

Conclusion

Carrabba’s Chicken Marsala is a timeless classic that brings rich, comforting flavors to your dinner table. The combination of perfectly seared chicken, savory mushroom Marsala sauce, and buttery smoothness makes this dish both elegant and easy to make.

Whether you’re cooking for a special occasion, a casual weeknight dinner, or meal prepping, this recipe guarantees restaurant-quality results at home. Try it today and enjoy a delicious, homemade version of a Carrabba’s favorite!