What To Serve With Chicken Marsala?

When it comes down to it, chicken marsala is just plain old buttery grilled chicken cooked in cream with white wine and mushroom sauce. But what makes this recipe special is how you serve it.

Traditionally, people would cook their chicken marsala and then use pasta as a side dish. That’s not too bad, but there are many other ways to enjoy this classic food!

You can bake it under the broiler or toast some bread and make chicken and broccoli ravioli. You can also top your meal with roasted garlic mushrooms or sautéed spinach. It really does taste good no matter what way you choose to eat it!

If you like more of an adventure than usual, try making chicken marsala wrapped up in flatbread pockets. Or if you have leftovers, toss them into the omelette maker for an Italian frittata. No matter what you do, keep eating!

Chicken marsala will always be one delicious, unique recipe that everyone should know how to prepare.

Chickpea and Kale Chips

These crunchy chips are made of roasted chickpeas, which have a beautiful butter flavor that pairs well with most anything! They can be made in various ways, but our favorite way is roasting them in olive oil until crispy and then seasonings such as salt and pepper.

Spaghetti with Chicken Marsala

This classic chicken pasta recipe is one of the top ten recipes for chicken marsala in our book! It’s a crowd favorite that can be adapted into many variations, making it a great base for creating your own favorites.

To make this dish at home, start by cooking the chicken breasts in the oven or broiler until cooked all the way through and dry. Then chop the meat and set aside. To make the sauce, melt butter in a pot over medium heat. Add shallots and cook for two minutes until softened. Add white wine and let reduce down slightly before adding the broth and marsala. Let simmer while you prepare the rest of the ingredients.

Next, whisk together eggs, Parmesan cheese, garlic, and pepper in a bowl. Once mixed, pour into the pan with the marsala mixture and mix well. Cook pasta according to package instructions and drain. Now add the chicken to the pasta and toss to coat completely.

This recipe would work beautifully as is, but feel free to experiment with it! Adding mushrooms, red peppers, and/or sun-dried tomatoes are some easy swaps to try.

Potato and Fennel Salad

This classic potato and fennel salad is one of the most popular side dishes in Italian cuisine. It is typically made with thin, cream-colored potatoes that are sliced and mixed into the salad with olive oil at the last minute. The tangy flavor of the vinegar mixture paired with the sweet taste of the cooked potato makes this dish perfect!

This recipe can easily be adapted by changing the vegetables used or adding additional ingredients such as tomatoes, red pepper flakes, or fresh herbs. When making the potato and fennel salad, remember to always season with salt and black pepper first and then mix in the other flavors.

Potato and fennel salat is a great way to use up leftover roasted chicken or turkey.

Asparagus and Pea Salad

This beautiful green salad is made of asparagus, fresh peas, olive oil, red wine vinegar, and salt and pepper. It is considered one of the top twenty-five best recipes for making someone love you forever!

Asparagus and pea salads are typically seasonized with spring vegetables, which make it easy to prepare ahead and eat at any time. You can even transport this simple dish if you put in some effort before eating it!

If you’re looking to add more flavor to your chicken marsala dishes, try adding an asparagus and pea salad.

Cheese and Charred Peppers

When chicken marsala is cooked, most people immediately think about what kind of cheese to put in and how many pepperonis to have! Both are super important, but not for the reasons you may think.

The cream in this recipe helps lower cholesterol and contains some vitamin A that aids in skin health. Plus, it tastes good! Most recipes do not include much else than the cheese and the sauce gets mixed together so there’s no chance to taste either one separately.

But when chicken marsala is actually served, almost always paired with peppers and mushrooms, there’s an opportunity to add something new.

A little bit of mushroom goes a long way, so feel free to go easy if you don’t like them. But red and white shiitake mushrooms both pair well with the rich flavor of chicken marsala, as does Parmesan or Romano cheese.

And while some people drop olive oil into the pasta dish as a cooking agent, we suggest leaving it out because it doesn’t contribute anything beyond calories.

Instead, use butter or vegetable oil to cook the pasta and toast up some bread crumbs or plain crackers to top the finished product.

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