Chicken with Mustard Mascarpone Marsala Sauce – Easy Italian Comfort Food Recipe
This chicken with mustard mascarpone Marsala sauce is a rich and flavorful dish that combines tender chicken with a creamy, tangy, and slightly sweet sauce. Made with mascarpone cheese, mustard, and Marsala wine, it’s the perfect Italian-inspired comfort food for family dinners, romantic evenings, or entertaining guests.
Equipment
- Large skillet (preferably cast iron or stainless steel)
- Meat mallet (for pounding chicken)
- Mixing bowls
- Whisk
- Tongs
- Measuring cups & spoons
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp butter
- ¾ cup dry Marsala wine
- 1–2 tsp Dijon or whole-grain mustard
- ½ cup mascarpone cheese (or cream cheese substitute)
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare chicken: Pound chicken to even thickness. Season with salt and pepper, then dredge lightly in flour.
- Sear chicken: Heat olive oil and butter in skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Deglaze pan: Pour Marsala wine into skillet, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Build sauce: Lower heat. Whisk in mustard, then stir in mascarpone until smooth and creamy. Season to taste.
- Finish chicken: Return chicken to skillet. Simmer gently for 5–7 minutes until cooked through and coated in sauce.
- Serve: Plate chicken with sauce spooned generously over top. Garnish with parsley. Pair with pasta, risotto, or bread.
Notes
- Marsala wine: Use dry Marsala for savory dishes; sweet Marsala is better for desserts.
- Mascarpone tip: Add at low heat to avoid curdling.
- Chicken cuts: Breasts are leaner; thighs are juicier.
- Variations: Add mushrooms for earthiness, swap mascarpone with cream cheese, or try whole-grain mustard for texture.
- Storage: Refrigerate leftovers up to 3 days; reheat gently with a splash of broth.