Chicken Marsala is a simple and tasty dish that’s all about tender chicken breasts cooked in a flavorful mushroom and Marsala wine sauce. The sauce is rich but smooth, bringing in just the right touch of sweetness and earthiness from the mushrooms, making every bite comforting and satisfying.
I love making Chicken Marsala when I want something that feels special but doesn’t take forever to prepare. The magic really happens in the pan when the sauce reduces and thickens, coating the chicken perfectly. A quick tip I follow is to always use fresh mushrooms and decent-quality Marsala wine—it really makes a difference in flavor, and I think it’s worth it.
My favorite way to serve Chicken Marsala is alongside buttery mashed potatoes or a warm bed of pasta to soak up all that delicious sauce. It’s one of those meals that feels like a cozy restaurant dinner at home, and it’s always a crowd-pleaser whenever I bring it to a family dinner or a casual get-together with friends.
Key Ingredients & Substitutions
Chicken Breasts: Pounding the chicken helps it cook evenly and stay tender. If you need a leaner cut, skinless thighs work too and add more flavor.
Marsala Wine: This is the star of the sauce with its sweet and rich flavor. If you don’t have Marsala, try dry sherry or a sweet white wine as a substitute.
Mushrooms: Cremini mushrooms are great for their deep flavor, but white button or even portobello slices work well. Fresh mushrooms make the sauce better, avoid canned.
Flour: Used for dredging the chicken, it creates a light crust and helps thicken the sauce. You can swap with cornstarch for a gluten-free option.
Butter and Olive Oil: Both add richness; I like using a mix for flavor and a good sear. For dairy-free diets, use all olive oil or avocado oil.
How Do I Get a Rich, Thick Marsala Sauce Without It Being Too Watery?
Building the sauce right is key to a perfect Chicken Marsala. Here’s how I do it:
- First, brown the chicken well. This creates flavorful bits called ‘fond’ on the pan, which add depth.
- Cook the mushrooms until they release moisture and become golden; water from mushrooms can thin the sauce if not cooked off.
- Pour in the Marsala wine and let it simmer so alcohol cooks off and sauce reduces.
- Add chicken broth and keep simmering until the sauce thickens enough to coat the back of a spoon—this usually takes a few minutes.
- Optional: Stir in a bit of butter at the end to give the sauce a glossy, smooth finish.
- Keep the heat moderate during reduction to avoid burning or bitterness.
This slow simmering and reduction are how you get that classic, luscious sauce that clings beautifully to the chicken and mushrooms.
Equipment You’ll Need
- Large skillet – I prefer a wide, heavy skillet because it heats evenly and gives enough space to brown the chicken and mushrooms nicely.
- Meat mallet or rolling pin – helps flatten the chicken evenly for quick, uniform cooking.
- Shallow plate or dish – for dredging the chicken in flour, making coating quick and mess-free.
- Wooden spoon or spatula – great for scraping up browned bits and stirring the sauce without scratching the pan.
- Measuring cups and spoons – keep your liquids and herbs accurate for perfect flavor balance.
- Tongs or slip grip tong – easy to flip and handle the chicken without tearing it.
Flavor Variations & Add-Ins
- Use portobello mushrooms instead of cremini for a meaty texture and richer flavor.
- Add a splash of cream or a dollop of mascarpone at the end for a richer, creamier sauce.
- Swap chicken for veal or pork cutlets if you want a different protein with similar cooking times.
- Stir in a teaspoon of fresh thyme or rosemary to add a herby note to the sauce.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 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)
- 8 ounces cremini or white mushrooms, sliced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon unsalted butter (to finish the sauce)
- Mashed potatoes or pasta (for serving)
Time Needed
This dish takes about 10 minutes to prepare and about 20 minutes to cook, so plan for around 30 minutes total. It’s a great weeknight meal that’s quick but feels special!
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Place each chicken breast between two sheets of plastic wrap or parchment. Gently pound them with a mallet or rolling pin until they’re about ½-inch thick. This helps them cook evenly. Season both sides lightly with salt and pepper.
2. Dredge the Chicken
Spread the flour on a shallow plate. Lightly coat each chicken breast in the flour and shake off the extra. This gives the chicken a nice light crust.
3. Cook the Chicken
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes on each side. Remove the chicken from the pan and set aside.
4. Sauté the Mushrooms
Add the remaining 2 tablespoons of oil or butter to the skillet. Toss in the sliced mushrooms and cook until they’re golden and have released their moisture, about 5-6 minutes.
5. Make the Marsala Sauce
Pour in the Marsala wine and simmer for 2 minutes, scraping the pan to lift the tasty browned bits. Then, add the chicken broth and simmer for another 4-5 minutes until the sauce thickens a bit.
6. Finish the Dish
For a richer sauce, stir in the optional tablespoon of butter. Return the chicken breasts to the pan, coating them with the sauce. Let them warm through for a minute.
7. Serve
Plate the chicken and spoon the mushroom Marsala sauce over the top. Sprinkle with fresh parsley and serve it hot with mashed potatoes or pasta to soak up all the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure it’s fully thawed before cooking. Thaw frozen chicken in the refrigerator overnight for the best results, then pat dry to remove excess moisture before pounding and dredging.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, you can use dry sherry or a sweet white wine like Pinot Grigio or Sauvignon Blanc. Keep in mind the flavor will shift slightly but still be delicious!
How Should I Store Leftovers?
Store any leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
Can I Make This Recipe Dairy-Free?
Absolutely! Just use olive oil or avocado oil instead of butter for cooking, and skip the optional butter at the end. The dish will still be flavorful and satisfying.