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Chicken Marsala Risotto

Chicken Marsala Risotto with Chives and Dijon

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Our chicken Marsala gets so many rave reviews, it has easily earned its spot in the Plated Hall of Fame. Here, we're channeling the same mouthwatering flavors into a creamy risotto. While Arborio rice simmers with Marsala wine and chicken stock, chicken breasts pan-roast until tender. To mimic the original dish's creamy mushroom sauce, we stir creminis sautéed in more Marsala into the rice mixture. Mascarpone provides extra richness, Dijon adds tang, and a chive garnish gives each bowl a pop of color.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 860
  • Protein 45g
  • Total Carb 48g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken bouillon cube
    • 1
    • chicken bouillon cube
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • chives
    • 1/8 ounce
    • chives
  • shallot
    • 1
    • shallot
  • Arborio rice
    • 1/2 cup
    • Arborio rice
  • Marsala wine
    • 1/4 cup
    • Marsala wine
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan with lid
  • 8" medium pot with lid

Cooking Steps

  1. Warm broth and prepare ingredients

    Warm broth and prepare ingredients

    In a medium high-sided pan, combine bouillon cube and cups water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallot and mince.

  2. Sauté shallot and toast rice

    Sauté shallot and toast rice

    Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallot; sauté, stirring, until softened, 2-3 minutes. Add rice; cook, stirring, until toasted and translucent, 2-3 minutes. Add half of Marsala wine; simmer until liquid is mostly absorbed, 1-2 minutes more.

  3. Simmer risotto

    Simmer risotto

    To pot with rice, stir in warm broth and ½ teaspoon salt; wipe pan dry and reserve, off heat, for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes. Remove pot from heat; cover to keep warm until Step 6.

  4. Cook chicken

    Cook chicken

    While risotto simmers, pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Return pan from broth to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest. Wipe pan clean for the next step.

  5. Sauté mushrooms

    Sauté mushrooms

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add mushrooms and remaining shallot; sauté, stirring, until mushrooms are golden and shallot is tender, 8-10 minutes. Add remaining Marsala wine and cook until liquid is mostly evaporated, 2-3 minutes more. Remove pan from heat.

  6. Plate chicken Marsala risotto

    Plate chicken Marsala risotto

    While mushrooms cook, cut rested chicken into ¼-inch slices. Once risotto has simmered, stir in Dijon, sautéed mushrooms, 3 tablespoons mascarpone, and half of chives to combine. Taste and season with salt and pepper. Divide Marsala risotto between serving bowls. Top with sliced chicken and garnish with remaining chives. Enjoy!

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