This Chicken Sinatra recipe is your ticket to recreating the iconic dish from Delmonico’s Italian Steakhouse right in your kitchen. Named after the legendary Frank Sinatra, this hearty meal features tender chicken breasts layered with savory prosciutto, melted provolone, earthy mushrooms, zesty hot peppers, and wilted greens, all draped in a rich Marsala sauce. Paired with creamy garlic mashed potatoes, it’s a symphony of textures and tastes – crispy, creamy, tangy, and umami-packed.
What makes this homemade Chicken Sinatra recipe so special? It’s surprisingly simple for beginners, using everyday ingredients to deliver restaurant-quality results. The Marsala wine adds a subtle sweetness that balances the salty prosciutto and sharp cheese, while the greens provide a fresh contrast. Perfect for date nights, family gatherings, or impressing guests, this dish is gluten-free adaptable and ready in under an hour. Dive into this easy recipe and bring a touch of old-school Italian glamour to your table – you’ll feel like you’re dining with Ol’ Blue Eyes himself!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4
Ingredients for Chicken Sinatra Recipe
For a seamless cooking experience, gather all ingredients before starting. This Chicken Sinatra recipe uses fresh, quality components for authentic flavor.
Chicken and Toppings
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (about 6 oz each) | Pounded to even thickness |
| Prosciutto slices | 4 thin slices | Italian cured ham |
| Provolone cheese slices | 4 | Sharp or mild, as preferred |
| Salt | 1 tsp | For seasoning |
| Black pepper | ½ tsp | Freshly ground |
| Olive oil | 2 Tbsp | For searing |
Vegetables and Greens
| Ingredient | Amount | Notes |
|---|---|---|
| Mushrooms (button or cremini), sliced | 8 oz | Fresh, cleaned |
| Hot peppers (cherry or banana), sliced | 2 | Adjust for spice level |
| Greens (spinach or escarole), chopped | 1 lb | Washed and dried |
| Garlic cloves, minced | 4 | Divided (2 for veggies, 2 for sauce) |
Marsala Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Marsala wine (sweet or dry) | ½ cup | Cooking variety |
| Chicken broth (low-sodium) | 1 cup | For depth |
| Butter | 2 Tbsp | Unsalted |
| All-purpose flour | 2 Tbsp | For thickening (GF alternative: cornstarch) |
| Salt and pepper | To taste |
Garlic Mashed Potatoes
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 large (about 2 lbs) | Peeled and cubed |
| Garlic cloves, minced | 4 | For infusing |
| Milk or cream | ½ cup | Warmed |
| Butter | 2 Tbsp | Softened |
| Salt | 1 tsp | To taste |
Equipment
| Equipment | Purpose | Recommended / Notes |
|---|---|---|
| Large skillet (12-inch) or sauté pan | Searing chicken & making Marsala sauce | Cast iron or stainless steel works best |
| Meat mallet or rolling pin | Pounding chicken to even thickness | Place chicken in plastic wrap first |
| Potato masher or ricer | Making creamy garlic mashed potatoes | Electric mixer works too |
| Large pot | Boiling potatoes | 4–5 quart size |
| Cutting board & chef’s knife | Chopping mushrooms, peppers, garlic, greens | Keep one board for raw chicken |
| Tongs | Flipping chicken safely | Heat-proof silicone |
| Whisk | Making smooth roux & Marsala sauce | Small or medium size |
| Measuring cups & spoons | Accurate sauce and seasoning | Standard set |
| Aluminum foil or lid | Covering skillet to melt provolone cheese | Helps steam and melt evenly |
Step-by-Step Instructions: Your Easy Guide to Chicken Sinatra Recipe
This step-by-step guide makes the Chicken Sinatra recipe foolproof for beginners. Follow along for perfect results every time.
- Prepare the Garlic Mashed Potatoes: Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain, return to pot, and mash with minced garlic, warmed milk, butter, and salt until creamy. Cover to keep warm.
- Pound and Season the Chicken: Place chicken breasts between plastic wrap and gently pound to ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Sear the Chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add remaining 1 Tbsp olive oil. Sauté sliced mushrooms and hot peppers for 3-4 minutes until softened. Add 2 minced garlic cloves and chopped greens; stir until greens wilt, about 2-3 minutes. Stir in chopped prosciutto for 1 minute to crisp slightly. Remove veggies to a plate.
- Make the Marsala Sauce: Reduce heat to medium. Melt butter in the skillet, whisk in flour to form a roux, and cook 1 minute. Slowly pour in Marsala wine, scraping up browned bits, and simmer 2 minutes to reduce. Add chicken broth, remaining 2 minced garlic cloves, salt, and pepper. Simmer 3-4 minutes until thickened.
- Assemble and Finish: Return chicken to the skillet, spoon sauce over top. Place a slice of prosciutto and provolone on each breast. Cover and cook 5 minutes until cheese melts and chicken reaches 165°F internally.
- Plate and Serve: On each plate, layer sautéed greens, top with chicken and sauce, and serve with a scoop of garlic mashed potatoes. Garnish with fresh parsley if desired.
Pro Cooking Tips for the Best Homemade Chicken Sinatra Recipe
- Even Cooking: Pounding chicken ensures uniform thickness – no dry edges!
- Spice Control: Start with one hot pepper if you’re sensitive to heat; you can always add more.
- Sauce Thickness: If sauce is too thin, mix 1 tsp cornstarch with water and stir in.
- Make-Ahead Veggies: Sauté greens and mushrooms up to a day ahead for quicker assembly.
- Wine Substitute: No Marsala? Use sherry or a mix of grape juice and vinegar for similar sweetness.
- Cheese Melt: For extra gooeyness, broil the assembled chicken for 1-2 minutes.
- Flavor Boost: Add a splash of lemon juice to the sauce for brightness.
Serving Suggestions for Chicken Sinatra Recipe
- Classic Pairing: Serve with crusty Italian bread to sop up the Marsala sauce.
- Wine Match: A light Chianti or Pinot Noir complements the rich flavors.
- Side Salads: Add a simple arugula salad with balsamic for freshness.
- Appetizer Starter: Begin with antipasto like olives and cheese.
- Dessert Finish: End with tiramisu for a full Italian feast.
This Chicken Sinatra recipe shines as a main course for dinners or holidays.
Storage Tips and Make-Ahead Advice
- Fridge Storage: Cool completely, then store in airtight containers for up to 3 days. Keep sauce separate to avoid sogginess.
- Freezing: Freeze cooked chicken and sauce (without potatoes) for 2 months. Thaw overnight in fridge.
- Reheating: Warm in a skillet over low heat with a splash of broth, or microwave in 30-second bursts.
- Make-Ahead: Prep mashed potatoes and veggies 1 day ahead; reheat gently.
Proper storage keeps this homemade Chicken Sinatra recipe fresh and flavorful.
Delicious Variations on the Chicken Sinatra Recipe
- Vegetarian Twist: Swap chicken for portobello mushrooms or eggplant slices.
- Spicy Version: Use jalapeños instead of hot peppers for extra kick.
- Cheesy Upgrade: Mix mozzarella with provolone for more melt.
- Low-Carb: Skip potatoes; serve over cauliflower mash.
- Seafood Spin: Try shrimp instead of chicken for a surf variation.
Substitutes for Key Ingredients
- Prosciutto Alternative: Use bacon or ham for a budget-friendly swap.
- Provolone Sub: Mozzarella or fontina works in a pinch.
- Greens Option: Kale or Swiss chard instead of spinach.
- Gluten-Free: Use cornstarch slurry for sauce thickening.
- Dairy-Free: Coconut milk in potatoes; skip cheese or use vegan alternative.
These keep the Chicken Sinatra recipe accessible for all.
Healthier Options and Nutritional Info
For a lighter take:
- Lower Fat: Use turkey breast and low-fat cheese.
- Veggie Boost: Add more greens or broccoli for fiber.
- Calorie Cut: Grill chicken instead of searing; use broth-based sauce.
- Keto-Friendly: Omit flour and potatoes; thicken with xanthan gum.
Nutritional Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 550 | |
| Protein | 45g | 90% |
| Carbohydrates | 35g | 12% |
| Fiber | 5g | 20% |
| Sugars | 4g | |
| Fat | 28g | 36% |
| Sodium | 1200mg | 52% |
Expert Notes
“As a former Italian restaurant chef, the key to this homemade Chicken Sinatra recipe is balancing the salty prosciutto with the sweet Marsala – don’t rush the reduction for maximum flavor. Fresh greens add that essential freshness, mimicking Delmonico’s style perfectly.
Conclusion
This easy Chicken Sinatra recipe delivers pure Italian-American comfort in just 50 minutes — tender chicken, salty prosciutto, gooey provolone, and that unforgettable Marsala sauce, all on your plate without reservations or high prices. Perfect for weeknights yet fancy enough for company, it’s bound to become your new signature dish. Make it once, and you’ll never need the restaurant menu again. Enjoy every flavorful bite!
Read Also:
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Frequently Asked Questions (FAQs)
Q: What makes Chicken Sinatra recipe different from Chicken Marsala?
A: While both use Marsala sauce, this Chicken Sinatra recipe adds prosciutto, provolone, hot peppers, and greens for a layered, restaurant-inspired twist. It’s heartier and more complex, perfect for beginners wanting to elevate a classic.
Q: Can I make this Chicken Sinatra recipe gluten-free?
A: Yes! Substitute flour with cornstarch or arrowroot in the sauce, and ensure your chicken broth is GF-certified. The rest is naturally gluten-free, making this easy recipe adaptable for dietary needs.
Q: How do I prevent the cheese from separating in the Chicken Sinatra recipe?
A: Melt provolone over low heat or under a lid – avoid high heat to keep it creamy. If it happens, whisk in a splash of broth to recombine. This step-by-step guide ensures smooth results every time.
Q: Is the Chicken Sinatra recipe suitable for meal prep?
A: Absolutely! Prepare the components separately and assemble when ready. Store for 3 days in the fridge; the flavors meld beautifully. It’s an ideal homemade option for busy weeks.
Q: Can I use bone-in chicken in this Chicken Sinatra recipe?
A: Sure, but adjust cook time to 40-45 minutes total for safety (internal temp 165°F). Bone-in adds extra juiciness, but boneless is quicker for this beginner-friendly version.
Chicken Sinatra recipe
Equipment
- Large skillet (12-inch) or sauté pan
- Meat mallet or rolling pin
- Potato masher or ricer
- Large pot
- Cutting board & chef’s knife
- Tongs
- Whisk
- Measuring Cups & Spoons
- Aluminum foil or lid
Ingredients
- Boneless skinless chicken breasts
- Prosciutto slices
- Provolone cheese slices
- Salt
- Black pepper
- Olive oil
- Mushrooms button or cremini, sliced
- Hot peppers cherry or banana, sliced
- Greens spinach or escarole, chopped
- Garlic cloves minced
- Marsala wine sweet or dry
- Chicken broth low-sodium
- Butter
- All-purpose flour
- Salt and pepper
- Russet potatoes
- Garlic cloves minced
- Milk or cream
- Butter
- Salt
Instructions
- Prepare the Garlic Mashed Potatoes: Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain, return to pot, and mash with minced garlic, warmed milk, butter, and salt until creamy. Cover to keep warm.
- Pound and Season the Chicken: Place chicken breasts between plastic wrap and gently pound to ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Sear the Chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add remaining 1 Tbsp olive oil. Sauté sliced mushrooms and hot peppers for 3-4 minutes until softened. Add 2 minced garlic cloves and chopped greens; stir until greens wilt, about 2-3 minutes. Stir in chopped prosciutto for 1 minute to crisp slightly. Remove veggies to a plate.
- Make the Marsala Sauce: Reduce heat to medium. Melt butter in the skillet, whisk in flour to form a roux, and cook 1 minute. Slowly pour in Marsala wine, scraping up browned bits, and simmer 2 minutes to reduce. Add chicken broth, remaining 2 minced garlic cloves, salt, and pepper. Simmer 3-4 minutes until thickened.
- Assemble and Finish: Return chicken to the skillet, spoon sauce over top. Place a slice of prosciutto and provolone on each breast. Cover and cook 5 minutes until cheese melts and chicken reaches 165°F internally.
- Plate and Serve: On each plate, layer sautéed greens, top with chicken and sauce, and serve with a scoop of garlic mashed potatoes. Garnish with fresh parsley if desired.
