Juicy Herb Roasted Chicken with Aromatic Marsala Wine Sauce
Have you ever wanted to impress your dinner guests with a mouth-watering and savory main course? Look no further than this Herb Roasted Chicken with Wild Mushroom and Marsala Wine recipe. This dish has everything you could want in a gourmet meal–tender and juicy chicken, earthy mushrooms, and a rich and flavorful wine sauce.
The classic Italian-American dish, chicken marsala, is elevated to new heights with the addition of herbs and roasted cooking techniques. The fragrant rosemary and thyme perfectly complement the sweet marsala wine, creating a taste that is both complex and satisfying.
But don’t let these high-end ingredients fool you–this recipe is surprisingly easy to make in just 30 minutes. And with the added bonus of being gluten-free, it’s a dish that anyone can enjoy.
Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next dinner party, this herb roasted chicken with wild mushroom and marsala wine recipe is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
Are you looking for a flavorful and succulent chicken recipe that is easy to make? Look no further than this Herb Roasted Chicken with Wild Mushroom & Marsala Wine Recipe. This dish combines tender roasted chicken breasts with savory mushrooms and a hint of sweet marsala wine for an explosion of flavor in every bite.
One of the best things about this recipe is its simplicity. With just a few basic ingredients like rosemary, thyme, garlic cloves, and unsalted butter, you can whip up a sophisticated and well-balanced meal in no time. Plus, the sweet marsala wine adds a depth of complexity to the dish that will have your taste buds dancing.
Aside from its deliciousness, this recipe is also highly versatile. You can enjoy it as an elegant dinner party entrée or as a casual weeknight meal. Its creamy mushroom sauce makes it perfect for serving over wild rice or alongside roasted vegetables.
And let’s be honest – who doesn’t love juicy pan-fried chicken? This recipe yields perfectly moist and tender chicken that will rival any restaurant’s version. Whether you’re an experienced cook or just looking to spice up your routine, this Herb Roasted Chicken with Wild Mushroom & Marsala Wine Recipe is sure to please.
Ingredient List
Here’s what you’ll need for the Herb Roasted Chicken With Wild Mushroom & Marsala Wine recipe:
For the Chicken:
- 4 chicken breasts (skin on, bone-in)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves (minced)
- 1 tablespoon rosemary (minced)
- 1 tablespoon thyme (minced)
- Salt and pepper (to taste)
For the Wild Mushroom & Marsala Wine Sauce:
- 4 cups wild mushrooms (cut into bite-sized pieces)
- 2 shallots (minced)
- ½ cup sweet Marsala wine
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- Salt and pepper (to taste)
The Recipe How-To
Step 1: Preheat the oven and Prepare the Chicken
- Preheat your oven to 425°F (~220°C) and let it heat up.
- Brush both sides of chicken breasts with 1 tablespoon extra virgin olive oil or melted butter. Season both sides generously with salt and pepper. Will lightly seasonings taste, will not achieve the results you expect.
Tip: Pound thicker part of chicken breast to make it of more even thickness for even cooking.
Step 2: Herbs And Aromatics
- Pick some fresh rosemary, thyme and crush 2-3 finely chopped garlic cloves. Mix them in a small bowl.
- Sprinkle the herb mixture on each side of the chicken breast, pressing them down lightly so they stick to the chicken.
Step 3: Roasting Chicken In Oven
- In an oven-safe skillet, heat the remaining 1 tablespoon extra virgin olive oil over medium-high heat until hot. Place chicken breasts in the skillet to brown, about 4 minutes per side or until nicely browned.
- Transfer the skillet to preheated oven and roast until the internal temperature reaches 165°F (74°C) for juicy meat, which takes about around 15 minutes.
Tip: You can place an instant-read thermometer in center of thickest part of chicken breast to know if it is done cooking.
Step 4: Prepare Mushroom Marsala Sauce
- While chicken is resting, prepare mushroom marsala sauce in same pan used for roasting.
- Add sliced mushrooms and thinly sliced shallots with a splash of butter and cook till softened.
- Once softened add 1/4 cup sweet Marsala Wine to deglaze pan by scraping brown bits from the bottom. Let wine evaporate completely until it goes syrupy yet saucy.
- Add chicken broth, a pinch of salt and pepper along with a teaspoon of freshly chopped thyme leaves. Let it all simmer together for 5-10 min while stirring occasionally.
- Turn off the heat and stir in one tablespoon unsalted butter to make the sauce silky smooth.
Step 5: Serve
- Serve immediately with hot mushroom marsala wine sauce over your herb roasted chicken along with a side of creamy mushroom wild rice or parmesan mashed potatoes.
There you go! Now you have an absolutely delicious herb roasted chicken with wild mushroom & marsala wine recipe that is sure to impress anyone who takes a bite.
Substitutions and Variations
Looking to put your own spin on this classic Italian American dish? Here are some substitutions and variations you can try:
– Protein: Don’t feel like chicken tonight? You can easily sub in pork tenderloin or pork loin for a twist on the classic. Just remember to adjust the cooking time accordingly. You can also make this dish vegetarian by using firm tofu or portobello mushrooms in place of the protein.
– Herbs: While rosemary and thyme are classic herbs for roasting chicken, you can substitute them with other fresh herbs like sage, parsley, or tarragon. If you don’t have fresh herbs on hand, you can use dried herbs instead, but use about half the amount since dried herbs are more potent.
– Wine: If you don’t have sweet Marsala wine, you can substitute it with dry Marsala wine or another fortified wine like sherry or port. Just be aware that the flavor profile will be different from the original recipe.
– Mushrooms: Wild mushrooms like shiitake, cremini, or oyster mushrooms work well in this dish, but if you can’t find them, you can use regular button mushrooms instead. You can also try adding additional vegetables to the mix, like diced carrots or bell peppers.
– Sauce: Looking for a creamier sauce? You can add a splash of heavy cream to the pan after deglazing with Marsala wine for a richer taste. Or skip the cream altogether and make a reduction sauce by letting the wine simmer until it thickens into a syrupy consistency.
With these substitutions and variations, you’ll be able to create your own version of this flavorful and juicy pan-seared chicken dish. Experiment away!
Serving and Pairing
This herb roasted chicken with wild mushroom and Marsala wine recipe is a true crowd-pleaser that is perfect for any special occasion. Once out of the oven, the aromatic scent of herbs will fill your kitchen, making your mouth water in anticipation.
This dish pairs perfectly with a side of wild rice, sauteed vegetable medley, or a green salad. Pair with a glass of sweet Marsala wine, such as Florio Fine Sweet Marsala or Cantine Pellegrino Marsala Superiore Oro. The wine’s aroma and sweetness complement the earthiness of wild mushrooms and the flavors of the roasted chicken providing a well-rounded taste experience.
If you’re in the mood for pasta, adding this creamy mushroom marsala sauce creates an indulgent creamy chicken pasta dish that’s perfect for dinner parties or cozy nights-in. Cook some fettuccine or penne pasta to al dente; as you toss your noodles over medium heat, add your creamy mushroom Marsala sauce to the pan, add in chopped roasted chicken breast, and stir until all is coated. Serve with a sprinkle of freshly grated parmesan.
This Herb Roasted Chicken with Wild Mushroom & Marsala Wine Recipe because of it’s versatile nature can be served as a hearty dinner party menu option or as a home-cooked family meal paired with mashed potatoes or buttery crusty bread that are great for sopping up the flavorful reduction sauce.
Make-Ahead, Storing and Reheating
One of the best things about this herb roasted chicken with wild mushroom and Marsala wine recipe is that it can be made in advance, making it the perfect dish for meal prep or for entertaining guests. To make ahead, simply prepare the dish as directed in the recipe up until the baking step. Once cooled, store in an airtight container in the refrigerator for up to 24 hours.
When ready to serve, take the dish out of the refrigerator and let it come to room temperature for about 30 minutes before placing it in a preheated oven. Reheat at 350°F for about 15-20 minutes until heated through.
Leftovers of this delicious chicken dish can also be stored in the fridge for up to three days. To store, transfer any leftovers into an airtight container and refrigerate promptly. When you’re ready to reheat your leftovers, simply heat in the microwave or oven until heated all the way through.
If you’re craving a slightly different spin on this recipe that uses different meat like pork tenderloin or pork loin, it’s still possible to make ahead, store and reheat with similar instructions as roasting chicken breasts. The creamy mushroom and Marsala sauce will keep everything juicy and flavorful, no matter which protein you choose.
It’s always good to plan ahead when making a big meal like this herb roasted chicken with wild mushroom and Marsala wine dish, especially if you have a busy schedule. With its make-ahead, storing and reheating capabilities, you can rest assured that this meal will turn out perfectly every time – whether for mid-week meal prep or even a special occasion!
Tips for Perfect Results
To make sure your herb-roasted chicken with wild mushroom and Marsala wine turns out perfectly, here are a few tips to keep in mind.
1. Use a meat thermomete
When cooking chicken, it’s important to cook it until the internal temperature reaches a safe level of 165°F. Using a meat thermometer will ensure that the chicken is cooked to the proper temperature and avoid overcooking.
2. Let the chicken rest
After cooking the chicken, allow it to rest for at least five minutes before cutting into it. This will give the juices time to redistribute throughout the meat and result in moist, flavorful chicken.
3. Don’t skimp on seasoning
Be generous with your herbs and spices, and don’t be afraid to add more salt and pepper as needed. The right amount of seasoning can take a dish from bland to delicious.
4. Use fresh herbs
Using fresh herbs will give your dish a much brighter flavor compared to dried herbs. If you don’t have access to fresh herbs, use half the amount of dried herbs called for in the recipe.
5. Choose high-quality ingredients
When making a dish that relies heavily on a few key ingredients (in this case, Marsala wine), it’s important to choose high-quality options. Look for Marsala that is labeled “sweet” or “dolce” for this recipe.
By following these tips, you’ll be able to create a juicy and flavorful herb-roasted chicken with wild mushroom and Marsala wine that will impress your family and friends.
Bottom Line
In conclusion, the herb roasted chicken with wild mushroom and Marsala wine recipe is one you should definitely try if you’re a lover of juicy pan-fried chicken breast smothered in creamy mushroom and sweet Marsala wine reduction sauce. The amalgamation of the flavors in this classic Italian-American dish is simply out of this world. Trust me; I’ve been a sommelier for years, and I know good food when I taste it.
The ease of preparation is a plus, too. All you need are some fresh herbs, garlic cloves, shallots, and unsalted butter. Oh, don’t forget the mushrooms, chicken broth, and Marsala wine! You can even customize this recipe to suit your taste preference by using pork tenderloin or loin instead of chicken breasts.
In addition to the mouth-watering flavors, the serving and pairing options are endless. Serve the herb roasted chicken with wild mushroom and Marsala wine alongside some creamy wild rice or pasta cooked al dente for a well-rounded meal that will leave your guests wanting more.
Finally, if you happen to have any leftovers, store them in an airtight container in the fridge for up to four days or freeze for later consumption. In just 30 minutes of active cooking time, you can have restaurant-quality dinner at home.
So why wait? Grab your apron, follow the above steps and make this delicious herb roasted chicken with wild mushroom and Marsala wine recipe today! Your tastebuds will thank you later.
Herb Roasted Chicken With Wild Mushroom & Marsala Wine Recipe
Ingredients
- 1 (3 lb) whole free-range chicken
- 1/4 cup unsalted butter, room temperature
- 4 garlic cloves, whole
- 6 sprigs thyme
- 4 sprigs rosemary
- 2 lbs assorted wild mushrooms, large mushrooms cut in half* (oyster, white button, chanterelle)
- 6 medium shallots, cut in half lengthwise
- 1 cup sweet marsala wine
- 1 cup chicken stock
- extra virgin olive oil
- kosher salt & freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
- Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
- Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
- Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top while scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the marsala, mushrooms, and shallots with the herb roasted chicken and jus.
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