We’re revisiting a family favorite today: my mom’s chicken marsala.
This recipe was one of the first I ever posted, and I wanted to recreate it with the almond brown-butter green beans my mom often made so I could have the complete meal in one place. I swear I find dinner ideas more easily on my own site than in my head — so here it is, a reliable weeknight winner that takes me back to childhood.
One thing you’ll notice right away: there are no mushrooms. My mom never included mushrooms in her chicken marsala because my dad didn’t like them, and that’s how I grew up eating it. That didn’t stop me from later realizing I actually love mushrooms — but for nostalgia’s sake, this version stays true to how she made it.
Mom made this once a week when I was growing up. She cooked nearly every night and kept things simple and comforting: taco night, pasta night, chicken marsala night — and this one was a favorite even if I didn’t always put it at the top of the list back then. Now I appreciate how comforting and practical it is.
What makes my mom’s version special
Her method is different from the restaurant versions: she uses chicken tenders, skips the mushrooms and doesn’t add cream. It’s a lighter, straightforward take on chicken marsala that’s full of flavor. I do make a couple of small tweaks: I add a pinch of allspice for a subtle, warm note and I sometimes stir in a splash of cream at the end for extra silkiness — though the dish is perfectly fine without it.
I also prefer the chicken to sit in a gently simmering sauce rather than be swimming in it. Just enough sauce to coat and flavor the tenders makes for an ideal weeknight plate.
Almond brown butter green beans
The green beans are a highlight. My mom would toast sliced almonds in butter until the butter browned slightly and the almonds turned fragrant — she may not have called it “browned butter,” but that’s exactly what happens. The aroma is irresistible. She then tossed in blanched green beans to warm, coating them in that nutty, buttery flavor. They pair perfectly with the chicken and are quick enough for a weeknight.
Mom typically served an entrée and at least two sides every night. These days my sides are simpler, but this chicken marsala goes beautifully with rice or roasted potatoes if you want something extra.
Why this recipe works
This is comfort in a skillet: not overly rich, but deeply satisfying. It’s fast enough for a weeknight and familiar enough to feel like a warm memory. The shallow sauce, bright marsala flavor, and buttery almond green beans combine into a meal that’s both homey and special.
Chicken Marsala with Almond Green Beans
Chicken Marsala with Almond Green Beans
Ingredients
- 1 ½ pounds boneless, skinless chicken tenders
- ½ cup all-purpose flour plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- pinch of allspice
- 1 cup dry marsala wine
- 1 cup chicken stock
- 1 to 2 tablespoons heavy cream
- fresh parsley, for sprinkling
almond green beans
- 1 pound green beans
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- ⅓ cup sliced almonds
- pinch of salt
- pinch of pepper
Instructions
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Preheat the oven to 350°F.
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Place the flour in a dish and stir in the salt, pepper, smoked paprika, and garlic powder. Lightly dredge each chicken tender in the seasoned flour.
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Heat an oven-safe skillet over medium heat and add the olive oil. Brown the chicken tenders, about 2 minutes per side, then transfer them to a plate.
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Add the butter to the skillet. Stir in the shallot, garlic, and a pinch each of salt, pepper, and allspice. Cook until the shallot softens, about 5 minutes. Pour in the marsala wine, scraping the pan to release browned bits. Stir in the chicken stock and bring to a boil, then reduce to a simmer. Whisk in a pinch of flour and the cream. Return the chicken to the skillet and transfer to the oven for 15 minutes.
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Remove from the oven and sprinkle with chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with the almond green beans.
almond green beans
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Start by blanching the green beans. Prepare an ice bath of ice and cold water.
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Bring a large pot of water to a boil. Add the green beans and cook 3 to 4 minutes. Immediately transfer the beans to the ice bath to stop cooking. After 5 minutes, drain and pat the beans dry.
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Heat a large skillet over medium-low heat and melt the butter. Add the garlic and sliced almonds. Stir often until the almonds toast and the butter browns, about 3 to 4 minutes. Toss in the green beans and heat through, seasoning with salt and pepper to taste.
Did you make this recipe?
Tag your photos with #howsweeteats and share on social if you’d like — I always love seeing recreations!
Dinner tonight!