Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts cooked in a flavorful mushroom and Marsala wine sauce. The sauce is rich but not too heavy, with a perfect balance of savory mushrooms and a hint of sweetness from the Marsala wine. It’s a simple dish that always feels special and satisfying.
I love making Chicken Marsala because it comes together quickly and feels like a fancy dinner without a lot of fuss. One tip I use is to brown the chicken well before adding the sauce—that extra step adds so much flavor. It’s amazing how the sauce thickens up and clings to the chicken, making every bite full of tasty goodness.
My favorite way to enjoy Chicken Marsala is over a bed of creamy mashed potatoes or buttered noodles, soaking up all that delicious sauce. It’s a meal that always gets compliments and feels cozy, perfect for a comforting weeknight dinner or sharing with friends. Whenever I make it, it reminds me of good times around the table and simple meals that bring people together.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts is ideal for tender cutlets. If you want a juicier option, try thinly sliced chicken thighs instead—they add great flavor and stay moist.
Marsala wine: This is the star ingredient for the sauce’s unique sweet and earthy taste. Dry Marsala works great for a less sweet sauce. No Marsala? Try dry sherry, Madeira, or a mix of white wine and a splash of brandy.
Mushrooms: Cremini or white button mushrooms are classics here. They soak up the sauce beautifully. You can swap in shiitake or portobello for a deeper flavor, but slice them thin for quick cooking.
Flour for dredging: This helps the chicken brown nicely and thickens the sauce a bit. Use all-purpose flour or substitute with gluten-free flour if needed.
Butter and olive oil: I like using a mix for cooking because butter adds richness and olive oil prevents burning. You can use all olive oil or all butter depending on your preference.
How Do You Get the Sauce Rich and Flavorful Without Overcooking the Chicken?
The key is to cook the chicken first, then make the sauce in the same pan. This way, the pan has all those tasty browned bits (called fond) that add depth to the sauce.
- Brown the chicken: Dredge lightly in flour and cook on medium-high heat without crowding the pan. Let the chicken get a nice golden crust—it locks in juices.
- Don’t overcook chicken: Once cooked, remove it to rest. You’ll finish cooking it in the sauce briefly later.
- Cook mushrooms well: Make sure their moisture evaporates so they brown nicely. This adds more flavor and prevents the sauce from tasting watery.
- Deglaze with Marsala wine: Pour wine into the hot pan and scrape the bottom to lift those tasty bits.
- Reduce the sauce: Let the wine and broth simmer until the sauce thickens. Adding a splash of cream here gives it a lovely silky texture but is optional.
- Finish gently: Return chicken to the pan and let it warm in the sauce for a minute or two—this melds flavors without drying out the meat.
Following these steps gives you that rich, flavorful sauce and perfectly tender chicken every time. Enjoy your meal!
Equipment You’ll Need
- Large skillet or frying pan – I like a cast-iron or non-stick skillet because it heats evenly and helps you get a good sear on the chicken.
- Meat mallet or rolling pin – for pounding the chicken to even thickness so it cooks uniformly.
- Shallow dish – to dredge the chicken in flour easily and evenly.
- Wooden spoon or spatula – perfect for scraping up browned bits and stirring the sauce.
- Measuring cups and spoons – to keep your ingredients precise for a balanced sauce.
Flavor Variations & Add-Ins
- Protein swap: Use turkey cutlets or veal scallops instead of chicken for a different but equally delicious take.
- Cheese twist: Sprinkle Parmesan or Pecorino cheese over the finished dish for extra richness and flavor.
- Veggie boost: Add sautéed spinach, peas, or asparagus to the sauce for more color and nutrients.
- Spice it up: Toss in a pinch of red pepper flakes during cooking for a gentle heat or add fresh herbs like rosemary for a fragrant touch.
How to Make Chicken Marsala
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil or unsalted butter (or a mix)
For the Sauce:
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup Marsala wine (sweet or dry Marsala)
- ¾ cup chicken broth
- 2 tablespoons heavy cream (optional, for a richer sauce)
- Fresh parsley, chopped, for garnish
- Fresh thyme (optional, for garnish)
Time You’ll Need:
This dish usually takes about 30 minutes from start to finish: around 10 minutes to prep and 20 minutes for cooking. Enjoy a quick yet impressive meal in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing thick chicken breasts horizontally so they’re about ½-inch thick. Pat them dry with paper towels, then season both sides well with salt and pepper.
2. Dredge the Chicken:
Pour the flour into a shallow dish. Lightly coat each chicken piece in flour, shaking off any extra. This helps create a nice crust when cooking.
3. Cook the Chicken:
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes on each side until golden brown and cooked through. If needed, cook in batches. Remove chicken and keep warm.
4. Cook the Mushrooms and Garlic:
In the same skillet, add the remaining oil or butter. Add the sliced mushrooms and cook, stirring occasionally, until browned and most moisture evaporates, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
5. Make the Sauce:
Pour in the Marsala wine to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer and reduce by half, about 3–4 minutes. Then add chicken broth and cook 3–4 more minutes until the sauce thickens slightly.
6. Finish the Sauce and Chicken:
Optional: Stir in heavy cream to make the sauce richer and silkier. Taste and adjust salt and pepper. Return the chicken to the pan, spoon sauce over it, and warm for 2–3 minutes.
7. Garnish and Serve:
Sprinkle chopped parsley and thyme over the top for fresh flavor and color. Serve your Chicken Marsala hot, with sides like mashed potatoes, pasta, or roasted veggies to enjoy all the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to remove extra moisture for better browning.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala, dry sherry, Madeira, or a mix of white wine with a splash of brandy work well as alternatives. Avoid using cooking wine as it can taste harsh.
Can I Make Chicken Marsala Ahead of Time?
You can prepare the sauce and cook the chicken in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to refresh the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove to avoid drying out the chicken, stirring occasionally for even warmth.
