Cooking an impressive dinner doesn’t always require hours in the kitchen or a culinary degree. When it comes to comfort food that feels special yet is easy to make, the Cheesecake Factory Chicken Marsala hits all the right notes. It’s a delightful dish that combines tender chicken breasts with a rich and creamy mushroom Marsala wine sauce.
My take on this popular recipe embodies all that you’d hope for from a hearty meal—it’s savory, it’s satisfying, and believe me, it’s definitely delicious. By using simple but quality ingredients and following straightforward cooking instructions, you’ll be able to recreate a restaurant-worthy dish right in your own kitchen. Whether it’s a weeknight treat or a dish to impress guests, this Chicken Marsala recipe proves that a luxurious dinner need not be complex or time-consuming.
Key Takeaways
- A homemade version of Cheesecake Factory Chicken Marsala can be both easy and delicious.
- Key ingredients include chicken, Marsala wine, and mushrooms, which create a rich and flavorful dish.
- Clear, simple instructions ensure a fuss-free cooking experience, perfect for any dinner occasion.
Ingredients and Quantities
When I make Cheesecake Factory’s Chicken Marsala at home, I focus on sourcing fresh and high-quality ingredients that will meld together to create that rich, savory flavor the dish is known for. Here’s what I gather before I start cooking.
Main Ingredients
- Chicken Breast: For this recipe, I typically use 4 boneless, skinless chicken breasts, which I lightly pound to even thickness for consistent cooking.
- Mushrooms: I go for about 1 cup of sliced mushrooms, because their earthy taste is essential to the dish.
- Olive Oil and Unsalted Butter: I use a combination of 2 tablespoons of olive oil and 4 tablespoons of unsalted butter for frying the chicken and creating a base for the sauce. The olive oil has a high smoking point, and the butter adds a silky richness.
- All-Purpose Flour: A light dusting of all-purpose flour, around 1/4 cup, helps in browning the chicken and thickening the sauce.
- Garlic: 2 minced garlic cloves add a subtle, aromatic flavor depth.
- Parsley: I chop some fresh parsley, about 2 tablespoons, to garnish the dish and offer a fresh flavor contrast.
- Salt and Black Pepper: A pinch of each, to taste, balances and enhances the natural flavors of the dish.
For The Marsala Sauce
- Marsala Wine: Marsala wine is the star of the sauce, and I use about 1/2 cup. It brings a unique, fortified flavor that makes the Chicken Marsala so distinctive.
- Chicken Broth: I incorporate around 3/4 cup of chicken broth to add depth and balance out the wine’s sweetness.
- Heavy Cream: To achieve that creamy texture, I stir in about 1/4 cup of heavy cream, letting it simmer to the perfect consistency.
Each ingredient plays a vital role in creating the harmony of flavors that is Chicken Marsala. I make sure my measurements are precise, and I use the best quality ingredients I can find to ensure every bite is as delicious as expected.
Preparation and Cooking
In this section, I’m going to walk you through how to create a mouthwatering Chicken Marsala, just like the Cheesecake Factory version. It’s all about the right technique – from preparing the chicken to getting the sauce perfectly simmered. Each step is crucial for the best flavor and texture, so let’s get started.
Preparing the Chicken
I usually start by pounding the chicken breasts to an even thickness. This helps them cook evenly and makes them tender. After pounding, I dredge the chicken in a mixture of flour, salt, and pepper. This gives it a lovely coated surface that will turn beautifully golden brown when cooked. It’s important to shake off any excess flour to avoid a powdery texture.
Making the Marsala Sauce
For the sauce, I sauté mushrooms in the same skillet until they’ve released their moisture and are nicely browned. This contributes a rich, earthy flavor to the sauce. Then, I pour in Marsala wine and let it boil briefly. This is crucial to evaporate the alcohol and concentrate the flavor. Afterward, adding chicken stock and letting it simmer allows the sauce to start thickening. To finish, I whisk in some butter which gives the sauce a luxuriously smooth texture.
Final Assembly and Cooking
Once the sauce is velvety and has thickened to my liking, I return the cooked chicken to the skillet, combining it with the sauce. I let it simmer together briefly, which not only warms the chicken through but also allows the flavors to marry. The final step is to check the internal temperature of the chicken to ensure it’s reached a safe 165°F (74°C). Before serving, I garnish the dish with some fresh herbs to add color and an extra layer of flavor.
Cheesecake Factory Chicken Marsala Copycat
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes20
minutesTender chicken breasts, sautéed mushrooms, and a rich Marsala wine sauce come together to create a restaurant-quality dish right in your own kitchen. With a touch of garlic, fresh parsley, and creamy texture from heavy cream, each bite is a savory delight!
Ingredients
4 boneless, skinless chicken breasts, lightly pounded
1 cup sliced mushrooms
2 tbsp olive oil
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cloves garlic, minced
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
1/2 cup Marsala wine
3/4 cup chicken broth
1/4 cup heavy cream
Directions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and sauté the mushrooms until they are golden brown and tender, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom of the pan.
- Stir in the chicken broth and heavy cream, then return the chicken breasts to the skillet. Bring the sauce to a simmer and cook until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Season the sauce with salt and pepper to taste, then garnish with chopped parsley before serving.
Notes
- Serve the Chicken Marsala hot over pasta or mashed potatoes.
Frequently Asked Questions
I’ve gathered some common questions about the Cheesecake Factory Chicken Marsala, and I’m here to provide clear answers to help you recreate this delightful dish at home.
What are the ingredients of the Cheesecake Factory Chicken Marsala?
The key ingredients include chicken breasts, mushrooms, Marsala wine, and chicken stock. For an authentic taste, you’ll also want to include garlic, onion, and heavy cream.
How can I make Chicken Marsala at home like they do at The Cheesecake Factory?
To make Chicken Marsala at home similar to The Cheesecake Factory’s, you’ll need to sauté mushrooms and chicken, then deglaze the pan with Marsala wine and chicken stock. Combine these with heavy cream and simmer to create a rich sauce.
Is the Chicken Marsala at The Cheesecake Factory gluten-free?
No, the Chicken Marsala at The Cheesecake Factory is not gluten-free as it typically contains flour for thickening the sauce.
What dish is similar to the Chicken Marsala at Cheesecake Factory?
Chicken Piccata is quite similar to Chicken Marsala, with the main difference being the sauce, which is made with lemon juice and capers rather than Marsala wine and mushrooms.
Can I use an alternative to Marsala wine when making Chicken Marsala?
Yes, you can use alternatives such as Madeira wine or a dry sherry if you can’t find Marsala wine, but the distinct Marsala flavor will be less pronounced.
What are the nutritional details of Chicken Marsala from The Cheesecake Factory?
The nutritional details can vary. The dish is typically rich in protein from the chicken. It also contains a considerable amount of calories and fat because of the creamy sauce and cooking method.