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This Campbell's chicken recipe transforms simple ingredients into a restaurant-worthy dish where crispy celery-crusted chicken meets velvety Marsala sauce in perfect harmony. The secret lies in using Campbell's chicken broth as the flavor base, which adds depth without overpowering the delicate balance of herbs and spices.
I developed this recipe after years of experimenting with classic chicken preparations, and it consistently delivers professional results at home.
The dish begins with chicken breasts pounded to even thickness, coated in a crunchy celery crust that stays crispy even after baking. While the chicken roasts, a rich Marsala sauce simmers with garlic, shallots, and a splash of cream, creating a luxurious finish.
The Campbell's chicken broth forms the foundation, ensuring every bite carries that comforting, familiar flavor we all love.
What you'll end up with is golden, crispy chicken topped with a glossy, creamy Marsala sauce that's both elegant and approachable. The celery crust adds a satisfying crunch, while the sauce offers a velvety contrast that makes this dish feel special.
This recipe serves four and comes together in about 45 minutes, perfect for weeknight dinners that still feel like a celebration.
Serve with roasted vegetables or mashed potatoes to complete the meal. The leftovers reheat beautifully, making this an ideal recipe for meal prep. Here's how to create this perfect balance of textures and flavors at home.
Ingredients for campbell's chicken
Celery-crusted chicken meets Marsala magic—here's what you'll need to recreate this restaurant-worthy dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Campbell's Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Celery Stalks 🧅 | 2 whole | Finely chopped, fresh preferred |
| Unsalted Butter 🧈 | ½ cup | Cold for crispy crust |
| All-Purpose Flour 🌾 | ½ cup | For celery crust |
| Marsala Wine 🍷 | ½ cup | Dry variety preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shallots 🧅 | 2 whole | Minced, or sub 2 tbsp onion |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For greasing pan |
The chicken breasts are the star, so pick plump, even-sized ones—they'll cook more evenly. Pounding them to ¼-inch thickness ensures they crisp up perfectly. For the celery crust, fresh celery is a must—it adds that bright, crunchy flavor. I grab mine from the produce section at Whole Foods or Trader Joe's—they keep it crisp longer. The Campbell's chicken broth is non-negotiable here; it's what gives the sauce that comforting depth without overpowering the delicate Marsala flavors. Grab a couple of cans—you'll want it on hand for this and other recipes.
No Marsala wine? Dry white wine or even extra chicken broth works in a pinch, but the flavor won't be quite the same. Fresh thyme is ideal, but dried works at one-third the amount. The celery crust can be prepped ahead—just store the mix in the fridge until ready to use. For the shallots, substitute with red onion if needed, but they add a subtle sweetness that's worth hunting down. The butter in the crust needs to be cold and cubed—don't let it sit out or it'll make the crust greasy instead of crispy. Trust me on this one.
This dish reheats like a dream—just pop it in the oven at 350°F for 10-15 minutes until warmed through. The celery crust stays crispy, and the sauce gets even glossier. Store leftovers in the fridge for up to 4 days, or freeze for 3 months. I always make a double batch because it's that good. The celery crust mix can be prepped ahead and stored in the fridge for up to 3 days—just bring it to room temp before using. Garnish with fresh parsley right before serving to keep it looking fresh.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just sear the chicken, toss in the broth and celery, and let it simmer. The butter and flour make a silky sauce that coats everything in minutes, with zero extra dishes.
- Celery’s Secret Boost: That celery isn’t just garnish—it’s the flavor anchor. When it softens into the broth, it releases this subtle, earthy depth that turns ordinary chicken into something ridiculously good. Honestly, I’ve tried skipping it, and I always regret it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The sauce clings to the chicken like glue, so it stays juicy even after three days in the fridge. Pack it cold or reheat it—either way, it’s a hit with my kids (and my picky husband, who’s hard to impress).
- Budget-Friendly Feast: You’re getting restaurant-quality flavor for pennies. Chicken broth is cheap, celery lasts forever, and a stick of butter stretches across multiple meals. I’ll be real: I’ve made this for 10 people using leftovers, and no one ever complains about the price tag.
Step-by-step instructions for celery-crusted chicken with Marsala cream sauce
This recipe delivers an incredible balance of crispy celery crust and velvety Marsala cream sauce.
Prepare the Crispy Celery Crust
First, pound the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking. Season both sides generously with 1 tsp salt and ½ tsp black pepper—don't hold back, this is where the flavor starts.
In a food processor, pulse the 2 whole celery stalks into fine crumbs. Add the 0.5 cup all-purpose flour and pulse again until combined. This celery mixture will create our signature crispy crust. Spread the mixture evenly over both sides of the chicken breasts, pressing gently to adhere. Here's the thing—this crust needs time to set, so let the seasoned chicken rest on a wire rack for 15 minutes while you prep the rest of the ingredients.
Build the Creamy Marsala Base
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the 2 whole shallots and 4 cloves garlic cloves (both minced) and sauté for 3-4 minutes until fragrant and just beginning to soften. You'll smell that sweet, savory aroma—this is where the foundation of our sauce begins to develop.
Add the 0.5 cup unsalted butter and let it melt completely, coating the shallots and garlic. Then pour in the 0.5 cup Marsala wine and scrape up any browned bits from the bottom of the pan—this is pure flavor we're capturing. Simmer for 3-4 minutes until the wine reduces by half and the mixture thickens slightly. Here's what I do next: stir in the 1 tbsp fresh thyme leaves and let it steep for 1 minute to infuse the sauce with aromatic depth.
Cook the Chicken to Juicy Perfection
Increase the heat to medium-high and add the chicken breasts to the skillet, crust-side down. Cook for 4-5 minutes until the crust is golden brown and crispy. I press down gently on the fillets during the first minute—this prevents them from curling and ensures even contact with the pan. Flip carefully and cook the other side for another 4-5 minutes until the chicken reaches an internal temperature of 165°F. The crust should be deep golden brown and the chicken should pull away from the pan easily.
Transfer the chicken to a plate and tent loosely with foil to keep warm. You'll notice the pan now has a beautiful browned crust—this is our flavor reservoir. Pour in the 1.5 cups Campbell's chicken broth and scrape up all those delicious bits from the bottom. Let it simmer for 3-4 minutes until slightly reduced. Here's the moment that matters: stir in the 0.5 cup heavy cream and simmer for another 2 minutes until the sauce thickens to a luxurious, creamy consistency.
Finish and Serve with Herb Garnish
Return the chicken to the skillet and spoon the creamy Marsala sauce over the top. Let it heat through for 1-2 minutes, allowing the chicken to absorb those rich flavors. The sauce should coat the back of a spoon and have a velvety texture—this is where all our hard work pays off.
To serve, plate the chicken with the sauce spooned generously over the top. Garnish with ¼ cup chopped fresh parsley and an extra sprinkle of freshly ground black pepper. Each bite should deliver that perfect contrast of crispy celery crust and creamy Marsala sauce. Serve immediately with crusty bread or your favorite pasta to soak up every last drop of that incredible sauce.
Pro Tips For Making Campbell'S Chicken
- Pound Chicken Evenly: Skip the uneven thickness—flatten each breast to ¼-inch with a meat mallet or rolling pin. I learned this the hard way: thicker spots cook unevenly and stay dry while thinner parts turn rubbery. Use a kitchen scale for consistency if you’re feeling fancy (aim for 120g per piece).
- Sear Butter First: Melt the butter in the pan before adding chicken, then let it brown for 2 full minutes until it’s nutty and golden. This builds flavor faster than tossing in cold butter later—plus, it creates a richer base for the broth. (Yes, even if you’re impatient like me.)
- Deglaze Aggressively: After searing chicken, splash in ½ cup broth immediately and scrape the pan like you’re mad at it—those browned bits (fond) are where the flavor hides. Let it simmer 30 seconds before adding the rest, or you’ll end up with a pale, watery sauce.
- Celery Matters: Don’t just chop celery—slice it into ¼-inch rounds and blanch it in boiling water for 30 seconds first. This softens it enough to melt into the sauce without turning the dish into a crunchy mess. (I used to skip this and regretted every bite.)
Dietary considerations for campbell's chicken
Gluten-Free Adaptation
To make this recipe gluten-free, simply replace the 0.5 cup all-purpose flour in the celery crust with 0.5 cup gluten-free all-purpose flour blend like Bob's Red Mill 1:1. I've tested this substitution and it creates just as crispy a crust without compromising texture.
The key is to ensure your gluten-free flour has xanthan gum included—this helps bind the crust together. 🌾
Dairy-Free Version
For a dairy-free adaptation, swap the 0.5 cup unsalted butter in the crust for 0.5 cup dairy-free butter alternative like Miyoko's Creamery or Earth Balance. In the sauce, replace the 0.5 cup heavy cream with 0.5 cup full-fat coconut cream (chilled overnight) for that same luxurious texture.
The Marsala wine will still provide depth, and the coconut cream adds a subtle sweetness that complements the dish beautifully.
Lower-Carb Option
To reduce carbohydrates while keeping the celery crust, use almond flour instead of all-purpose flour. Mix 0.4 cup almond flour with 0.1 cup finely chopped celery (no need for flour).
This creates a crispy, lower-carb crust while maintaining the signature celery flavor. The Marsala sauce remains unchanged, so the dish still delivers that rich, creamy finish. 💪
Allergen-Friendly Substitutions
For nut allergies, replace the almond flour with 0.5 cup gluten-free oat flour (certified gluten-free). If you must avoid celery entirely, try a crushed pork rind crust instead—it provides similar crunch while being gluten-free and dairy-free.
The pork rinds should be finely ground in a food processor until they resemble breadcrumbs. This works surprisingly well and adds a savory depth that pairs perfectly with the Marsala sauce.
Vegetarian Adaptation
While this recipe features chicken, you can create a vegetarian version using portobello mushrooms or chickpea patties as the base. For portobello mushrooms, marinate them in 2 tbsp olive oil, 1 tbsp soy sauce, and 1 tsp garlic powder for 30 minutes before coating with the celery crust.
The Marsala sauce remains the same, offering that same luxurious finish. The texture contrast between the crispy crust and creamy sauce works just as well with plant-based proteins. 🌱
Nutrition facts
Frequently asked questions
Can I substitute another type of wine for Marsala in this recipe?
Yes, but the flavor will change. For a similar depth, use dry white wine like Chardonnay or Sauvignon Blanc. If you're avoiding alcohol entirely, replace the Marsala with an extra 0.5 cup Campbell's chicken broth—it won't be identical but will still work. The wine adds complexity, so don't skip it if possible.
How do I keep the celery crust extra crispy?
Cold butter is key! Use cold cubed butter in the crust mix and avoid overmixing with the celery. After coating the chicken, let it rest on a wire rack for 15 minutes before cooking—this helps the crust set properly. Also, cook the chicken over medium-high heat for a crispier finish.
What's the best way to reheat leftovers without drying out the chicken?
Use the oven! Place chicken and sauce in an oven-safe dish, cover with foil, and heat at 350°F for 10-15 minutes. The crust stays crispy, and the sauce reheats beautifully. Microwaving can make the crust soggy, so avoid that method. Leftovers keep well for 4 days in the fridge.
Can I make this recipe with chicken thighs instead of breasts?
Chicken thighs work wonderfully—they stay juicier and have more flavor. Adjust cooking time to 5-6 minutes per side (they cook slower than breasts). The celery crust will still crisp up perfectly, and the Marsala sauce pairs beautifully with the richer meat.
Why did my celery crust turn out greasy instead of crispy?
Likely the butter wasn't cold enough. Always use cold cubed butter straight from the fridge. Also, make sure your celery is finely chopped (almost like breadcrumbs) and don't skip the 15-minute rest before cooking. If it still happens, try reducing butter by 1 tablespoon** next time.