Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich, flavorful Marsala wine sauce. The key ingredients like mushrooms and garlic come together to create a sauce that’s smooth and slightly sweet, perfectly coating each bite of chicken. It’s a dish that feels fancy but is surprisingly simple to make.
I love making Chicken Marsala when I want something a little special but don’t want to spend hours in the kitchen. The wine sauce adds such a nice depth of flavor, and the mushrooms give it a nice, earthy touch. A helpful tip is to let the sauce thicken just enough so it clings to the chicken—that’s when the magic happens!
My favorite way to serve this is over a bed of buttery mashed potatoes or creamy pasta, so all that delicious sauce can soak right in. It’s one of those meals that always gets compliments from family and friends, and I find it’s a great choice for cozy dinners or even casual gatherings. Plus, it’s always a comfort to come back to!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts gives you tender, quick-cooking meat. If you want juicier chicken, try bone-in thighs cooked a bit longer.
Mushrooms: Cremini mushrooms are my favorite here—they add a nice earthiness. You can use white button mushrooms or baby portobello as substitutes.
Marsala wine: This is what makes the sauce special. Use dry Marsala for less sweetness. No wine? Substitute with dry sherry or a mixture of grape juice and a splash of vinegar.
Flour: Used for dredging the chicken to get a golden crust and to help thicken the sauce. Gluten-free flour or cornstarch work well if you avoid gluten.
How Can I Get a Rich, Smooth Marsala Sauce Without It Being Too Thin or Too Thick?
The sauce is all about balance. Here’s how to nail it every time:
- After cooking mushrooms and garlic, deglaze the pan with Marsala wine and chicken broth. Use a wooden spoon to scrape up those browned bits—they pack flavor.
- Simmer the sauce on medium heat. Let it reduce gently and thicken. Patience is key—it usually takes about 8-10 minutes.
- If it gets too thick, add a splash more broth. Too thin? Mix a teaspoon of flour or cornstarch with cold water and stir it in slowly.
- When returning chicken to the pan, spoon sauce over it and let it simmer for a few minutes to blend flavors.
This way, you get a silky, flavorful sauce that clings to the chicken without being runny or gloopy.
Equipment You’ll Need
- Large skillet – I recommend a sturdy skillet like cast iron or stainless steel, which heats evenly for perfect browning.
- Meat mallet or rolling pin – helps gently pound the chicken to even thickness for uniform cooking.
- Shallow dish or plate – for dredging the chicken in flour so it coats evenly.
- Wooden spoon – great for scraping up browned bits to build flavor in the sauce.
- Measuring cups and spoons – for accurate pouring of wine, broth, and seasonings.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for more juiciness and flavor—they stay tender longer.
- Swap the mushrooms for sliced shallots or roasted red peppers to add a different aroma or sweetness.
- Add a splash of cream or a dollop of mascarpone at the end for a richer, creamier sauce.
- Mix in fresh herbs like thyme or rosemary for extra aroma and flavor complexity.
Chicken Marsala
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
For Cooking & Sauce:
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- 2 tablespoons fresh parsley, chopped
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This Chicken Marsala recipe takes about 10 minutes to prep and roughly 25 minutes to cook, making the total time around 35 minutes. It’s a quick and satisfying meal perfect for a weeknight dinner or when you want a tasty, impressive dish without a long wait.
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by slicing the chicken breasts horizontally to get thinner cutlets, or gently pound to about ½ inch thick. Season both sides well with salt and pepper. Then, dredge each breast in flour, shaking off the excess to give a nice coating for a golden crust.
2. Brown the Chicken:
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until they turn golden brown and are cooked through. Transfer the chicken to a plate and set it aside.
3. Cook the Mushrooms and Make Sauce:
In the same skillet, add the remaining 2 tablespoons of olive oil and butter. Add the sliced mushrooms and cook until they turn golden and tender, about 5-7 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to release all the flavorful bits. Let the sauce simmer and reduce for 8-10 minutes until it thickens slightly.
4. Finish and Serve:
Return the chicken breasts to the skillet and spoon sauce and mushrooms over the top. Let the chicken simmer for 2-3 minutes to soak up the delicious flavors. Stir in half of the chopped parsley, and season with more salt and pepper if needed. Serve hot, garnished with the remaining parsley and a few fresh thyme sprigs if you like.
Chicken Marsala is wonderful served over mashed potatoes, pasta, or roasted vegetables—perfect for soaking up that rich sauce!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in the pan.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry works well as a substitute. Alternatively, mix equal parts grape juice and white vinegar or chicken broth for a non-alcoholic option, though the flavor will be a bit different.
How Should I Store Leftovers?
Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the sauce seems too thick.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! Cook the chicken and sauce fully, then refrigerate separately or together for up to 2 days. When ready to serve, reheat gently on the stove, and garnish with fresh parsley before serving.
