When you want a dinner that’s surprisingly simple yet bursting with flavor, this Chicken Marsala Recipe is the answer. It’s that cozy Italian-American classic where tender chicken meets a luscious mushroom and Marsala wine sauce—a real crowd-pleaser any night of the week. Whether you’re cooking for a quiet evening or impressing guests, you’ll love how effortlessly delicious it comes together.
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Why You’ll Love This Chicken Marsala Recipe
I’ve made Chicken Marsala plenty of times, and this version always nails that perfect balance between a silky sauce and tender chicken. It’s the kind of meal that feels elevated, but you don’t have to be a kitchen pro to pull it off.
- Texture you want: Crispy golden chicken crust with juicy, tender meat inside.
- Flavor that pops: Rich, savory mushrooms and the sweet depth of Marsala wine.
- Everyday ingredients: A short list mostly from your pantry and fridge.
- Works for any night: Weekday dinners or special occasions alike.
Ingredient Spotlight
Getting the ingredients right is easier than you think. Fresh mushrooms bring earthiness, while authentic Marsala wine adds that signature subtle sweetness and warmth. I always recommend freshly minced garlic—it just smells and tastes better than pre-minced jars, making your sauce pop.
- Chicken breasts: Use boneless, skinless for quick, even cooking; pound them slightly if thick so they cook through perfectly.
- Marsala wine: Dry or sweet Marsala both work, but dry is my go-to for balanced flavor without overwhelming sweetness.
- Mushrooms: Cremini or white button mushrooms are classic; slice them evenly for consistent sauté.
Seasonality & Sourcing
While Chicken Marsala is traditionally made year-round, fresh mushrooms really shine when in season during fall and winter. If you can find local mushrooms, they tend to have deeper flavor and a better texture. Marsala wine is available at most liquor stores; grab a good-quality bottle since it’s the sauce’s star. For tight budgets, the chicken breasts don’t have to be organic, but do choose fresh cuts with a nice pink color. Also, green parsley from the farmers market adds that fresh herbal burst at the end.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First things first: pat your chicken breasts dry and season them well with salt and pepper. Then dredge each piece lightly in all-purpose flour—shaking off any excess so you don’t end up with a gloopy crust. Before you cook, heat a skillet over medium-high and add your olive oil until shimmering but not smoking. This preheating ensures that golden crust you’re aiming for. Avoid crowding the pan, or the chicken will steam instead of crisp up.
Step 2 — Cook & Build Flavor
Lay the chicken pieces in your hot skillet and cook undisturbed for 4-5 minutes on each side until beautifully golden and cooked through. If you find yours turning too dark too fast, reduce the heat slightly; too low and you lose that crispness. Once chicken is set aside, toss in the sliced mushrooms and garlic in the same pan. Sauté until the mushrooms caramelize and become tender, around 5 minutes. Next, deglaze with Marsala wine and chicken broth by scraping up those flavorful browned bits from the pan bottom. Let this simmer until the sauce thickens just a bit, then swirl in butter until glossy and rich.
Step 3 — Finish & Rest
Return the chicken to the pan, nestling it into that fragrant sauce. Let everything warm through together for a minute or two—this step lets the flavors marry perfectly. I’ve found that resting the chicken off heat but covered for five minutes ensures it stays juicy and tender, avoiding any drying out. Spoon plenty of that silky sauce over the top before serving; you’ll savor every bite.
Troubleshooting Chicken Marsala Recipe
If your chicken turns out dry, it probably cooked too long or your pan was too hot—next time try a bit lower heat and check doneness sooner. For a bland sauce, don’t skimp on the Marsala or the mushrooms—both add depth. And if the sauce seems thin, keep simmering to reduce it down gently, or add a touch more butter to enrich it. Mushrooms coming out soggy? Make sure not to overcrowd your pan so they brown instead of steam.
Pro Tips
From personally balancing my sauce to adjusting heat, these tips will help you become confident with this Chicken Marsala Recipe every time you try it.
- Heat control: Moderate your heat between medium and medium-high to brown chicken without burning it.
- Timing window: Don’t rush the sauce reduction—it’s key for a deeply flavored finish.
- Make-ahead move: Prepare chicken and sauce separately, then gently reheat to serve.
- Avoid this pitfall: Don’t skip shaking off excess flour—too much will gum up your skillet.
Variations & Substitutions
If you want a lighter version, swap butter for olive oil in the sauce. For a vegetarian spin, try chicken-style seitan or thick-cut tofu with the same mushroom Marsala sauce—the richness stands up well. To mix in extra veggies, toss in some roasted asparagus or spinach on the side. No Marsala? Dry sherry or madeira wine are good backups that maintain the flavor profile.
Great Debates
There’s always chatter about butter versus olive oil in this dish. Butter gives a richer, creamier sauce, while olive oil lends a lighter body and is better for sautéing at higher heats. I like using a bit of both—olive oil to brown the chicken and finish the sauce with butter for that silky touch. Also, some prefer chicken thighs for juiciness, but breasts give a clean canvas and cook faster.
Make-Ahead, Storage & Freezing
Chicken Marsala keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to avoid toughening the chicken. You can freeze cooked Chicken Marsala for up to 2 months—freeze the chicken and sauce together in a freezer-safe container. Thaw overnight in the fridge and warm slowly on the stove for best texture and flavor preservation.
Yield & Conversions
The base recipe yields about 2 generous servings. To feed more, simply double the ingredients and use a larger skillet or split cooking into batches to avoid crowding. For half the recipe, just halve each ingredient carefully. The ½ cup flour is about 60 grams, ½ cup Marsala and broth are roughly 120 ml each, making metric conversions straightforward for international cooks.
Serving Ideas & Pairings
Serve Chicken Marsala over creamy mashed potatoes or a bed of buttered egg noodles to soak up that luscious sauce. A simple side of sautéed green beans or a crisp arugula salad adds freshness. If you want to keep it cozy, garlic bread works beautifully here too. Garnish with bright parsley for that final pop of color and flavor.
FAQs
Absolutely! Thighs are juicier and more forgiving if slightly overcooked. Just adjust cooking time to make sure they reach 165°F internally.
You can substitute dry sherry or Madeira wine, or even a mix of white grape juice and a splash of vinegar as a last resort to mimic the sweet-savory balance.
Just keep simmering uncovered to reduce it down, or mix a teaspoon of flour or cornstarch with cold water and stir in to thicken quickly.
Yes! Cook the components separately, then reheat gently before serving to preserve texture and flavor.
Notes, Tools & Special Equipment
A sturdy 10–12 inch skillet with good heat distribution is key here—it helps achieve that golden crust without burning. A digital meat thermometer gives peace of mind for perfect doneness. You don’t need fancy mixers for this one—just trusty bowls for dredging and a sharp knife for slicing mushrooms evenly. I usually use a silicone spatula to scrape pan bits without scratching the skillet.
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Chicken Marsala Recipe
Classic Chicken Marsala features tender chicken breasts cooked in a savory Marsala wine and mushroom sauce, creating a rich, flavorful Italian-inspired dish perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- 4 ounces mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off the excess flour evenly to coat.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 5 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until mushrooms are browned and tender.
- Make the Sauce: Pour Marsala wine and chicken broth into the skillet, scraping the pan's bottom to deglaze and lift any browned bits. Bring to a simmer and cook for 5 minutes until sauce is slightly thickened. Stir in the butter until fully melted and incorporated.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the sauce generously over the top. Garnish with freshly chopped parsley. Serve warm alongside pasta or mashed potatoes.
Notes
- For extra flavor, marinate chicken in Marsala wine for 30 minutes before cooking.
- If Marsala wine is unavailable, dry sherry can be used as a substitute.
- Use gluten-free flour to make the dish gluten free.
- Ensure the skillet is hot before adding the chicken to achieve a nice golden crust.
- Leftover sauce pairs well with rice or steamed vegetables.
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