When I crave comfort food that’s simple yet elegant, I turn to Italian classics. After many trials, I perfected my favorite dish—kosher chicken marsala recipe. This one has bold flavors, juicy chicken, and a rich wine sauce. It’s one of the top recipes in my kitchen.
I love how the mushrooms soak up every bit of that savory Marsala. I make it dairy-free, keeping it kosher without sacrificing taste. I keep the process simple but flavorful. This dish works great for weeknights or Shabbat dinners.
When guests ask for seconds, I know it’s a hit. If you want to impress without stress, this one delivers. I’m excited to walk you through every step, just like I make it in my own home.
Why You Will Love This Recipe?
You’ll love this kosher Chicken Marsala recipe because it brings restaurant-quality flavor to your kitchen without the fuss. I’ve made it countless times, and every time, it delivers that perfect balance of savory, slightly sweet, and deeply satisfying.
The tender chicken, coated in a silky Marsala wine sauce and paired with sautéed mushrooms, creates a comforting yet elegant dish that feels special—even on a weeknight. What makes it even better is that it’s completely kosher and dairy-free, so I never have to compromise on flavor or tradition.
It’s quick to make, easy to customize, and always a crowd-pleaser. Whether you’re cooking for yourself or serving guests, this recipe hits the mark every single time.
How To Prepare Kosher Chicken Marsala Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian-American (Kosher)
Yield: 4 servings
Equipment Needed
- Large skillet or sauté pan
- Tongs or spatula
- Meat mallet or rolling pin (for flattening chicken)
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour (or potato starch for Passover)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons non-dairy margarine or vegan butter
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup sweet Marsala wine (ensure it’s kosher)
- ½ cup chicken broth (preferably low-sodium)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about ½ inch. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
2. Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the Mushrooms and Garlic
In the same skillet, add the non-dairy margarine. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the minced garlic and cook for an additional 1 minute.
4. Deglaze and Simmer
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly. Add the chicken broth and stir to combine. Return the chicken breasts to the skillet, spooning some sauce over each piece. Reduce the heat to low, cover, and let simmer for 10 minutes.
5. Garnish and Serve
Remove the skillet from heat. Garnish the chicken with chopped fresh parsley and serve hot.
Nutrition Facts (Per Serving)
- Calories: Approximately 300
- Protein: 22g
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 8.5g
- Cholesterol: 96mg
- Sodium: Varies based on broth used
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Serving Suggestions
When I serve this kosher Chicken Marsala recipe, I like to pair it with sides that soak up all that rich, savory sauce. It’s a versatile dish, so you’ve got plenty of options depending on the occasion or your cravings. Here are a few of my go-to pairings:
- Mashed Potatoes: Creamy and fluffy, they’re the perfect base for that flavorful Marsala sauce. I always make extra because my guests go straight for the sauce-soaked mash.
- Rice Pilaf or Quinoa: Light, fluffy grains balance the richness of the chicken beautifully. Sometimes I use herbed quinoa for a fresher twist.
- Steamed Green Beans or Asparagus: A crisp, green veggie adds color and freshness to the plate. I like to toss mine in a little olive oil and garlic.
- Roasted Vegetables: A medley of roasted carrots, parsnips, and zucchini gives this dish a rustic, comforting feel.
- Israeli Couscous: The nutty texture works beautifully with the sauce and adds a little Mediterranean flair to the meal.
If I’m serving this for Shabbat, I’ll usually start with challah and a light soup, then bring out the Chicken Marsala with a couple of these sides. It rounds out the meal perfectly every time.
Tips and Variations
- Gluten-Free Option: Substitute all-purpose flour with potato starch or a gluten-free flour blend.
- Non-Alcoholic Version: Replace Marsala wine with a mixture of grape juice and a splash of balsamic vinegar.
- Vegetarian Twist: Swap chicken with firm tofu slices, ensuring they are well-pressed and patted dry before cooking.
- Herb Enhancement: Add fresh thyme or rosemary during the simmering step for added aroma and flavor.
Health Benefits
This dish offers a balanced combination of lean protein from the chicken and antioxidants from the mushrooms. Using olive oil and non-dairy margarine keeps it dairy-free, aligning with kosher meat meal requirements.
The moderate calorie count makes it suitable for those monitoring their intake without sacrificing flavor.
How Store?
I always make sure to store my Chicken Marsala properly so I can enjoy every last bite—even the next day. Once it cools, I transfer it to an airtight container and keep it in the fridge for up to three or four days.
The flavors actually deepen overnight, which makes the leftovers even better in my opinion. If I’m planning to keep it longer, I freeze it in a freezer-safe container for up to two months. When I’m ready to reheat, I let it thaw in the fridge overnight and warm it gently on the stovetop.
A splash of chicken broth helps bring the sauce back to life if it thickens too much. It’s just as good the second time around, which is why I never mind making a little extra.
Note
Always ensure that the Marsala wine and chicken broth used are certified kosher. For Passover, double-check that all ingredients comply with Passover dietary restrictions.
FAQ
Can I make this Chicken Marsala dairy-free?
Yes, you can! Use olive oil or margarine instead of butter, and make sure your Marsala wine is certified kosher and non-dairy. This will keep your dish both kosher and parve.
What type of wine should I use for kosher Chicken Marsala?
You should use kosher-certified dry Marsala wine. If you can’t find it, a dry kosher white wine with a splash of grape juice can work in a pinch.
Is this recipe suitable for Passover?
You can make it Passover-friendly by ensuring all your ingredients (including the wine, spices, and flour substitute like potato starch or matzo meal) are Kosher for Passover.
Can I substitute chicken breasts with chicken thighs?
Absolutely. Boneless, skinless chicken thighs work well and add a bit more richness. Just adjust the cooking time slightly since thighs take a bit longer to cook through.
What should I serve with kosher Chicken Marsala?
It pairs beautifully with mashed potatoes, Israeli couscous, rice pilaf, or even zucchini noodles for a low-carb option.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or wine to bring back the sauce’s texture.
Can I freeze kosher Chicken Marsala?
Yes, but the texture of the mushrooms might soften more after thawing. Freeze in portions and reheat gently for best results.
🏁 Conclusion
Making kosher Chicken Marsala recipe at home has become one of my favorite ways to bring comfort and elegance to the dinner table—without complicating things. The flavors are rich, the process is simple, and it always gets rave reviews when I serve it.
What I love most is how this dish turns everyday ingredients into something truly special, while still staying true to kosher standards.
Whether you’re cooking for a weekday meal or a holiday dinner, this recipe brings that perfect balance of heartiness and sophistication. I hope you give it a try—I have a feeling it’ll become one of your go-to favorites, just like it is for me.
Kosher Chicken Marsala Recipe
Ingredients
Equipment
Method
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about ½ inch. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the non-dairy margarine. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the minced garlic and cook for an additional 1 minute.
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly. Add the chicken broth and stir to combine. Return the chicken breasts to the skillet, spooning some sauce over each piece. Reduce the heat to low, cover, and let simmer for 10 minutes.
- Remove the skillet from heat. Garnish the chicken with chopped fresh parsley and serve hot