Chicken Marsala

Chicken Marsala is an Italian-American classic - tender chicken breast with earthy mushrooms in a rich, slightly sweet Marsala wine sauce that comes together in minutes after the sous vide cook. The challenge with traditional Marsala is that the chicken breast often dries out during pan-cooking. By the time the sauce reduces, the chicken has been on heat too long. Sous vide eliminates this entirely by cooking the breast to perfect juiciness first. At 140°–145°F for 1–2 h, the breast stays silky and tender. After the bath, a quick 45-second sear builds a golden crust, then the mushroom-Marsala sauce is built in the same pan using the fond and a splash of the bag juices. Use dry Marsala wine, not sweet. Sweet Marsala produces a cloying sauce that overwhelms the mushrooms. Dry Marsala has a nutty, complex flavor that reduces into something sophisticated. Cremini or baby bella mushrooms work best. Slice them thickly so they hold their shape during the saute and provide a meaty bite against the tender chicken. This guide covers timing, the pan sauce technique, and how to plate for both weeknight dinners and dinner parties.

Chicken breast cooks quickly - don't overcook.

Chicken should reach at least 150°F / 66°C for food safety. Cooking at 150°–155°F for 1 h 30 min–2 h ensures complete pasteurization. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.

See our food safety guide.