Chicken Marsala

Prepare to fall in love with Chicken Marsala—the ultimate Italian-American comfort food that's simultaneously elegant and wonderfully simple. Imagine golden pan-seared chicken cutlets bathed in a luscious, earthy Marsala wine sauce brimming with tender mushrooms.

The result? Incredibly juicy chicken with a rich, savory, melt-in-your-mouth sauce that feels totally restaurant-worthy but comes together in your own kitchen. This is the one easy, crowd-pleasing dish you’ll reach for on busy weeknights and special date nights alike.

Inspired by memories of lively trattorias and classic Sunday dinners, Chicken Marsala is a dish that always brings people together. Treat yourself—you deserve this deliciousness!

Why You'll Love This Recipe

• Quick and easy enough for a fantastic weeknight dinner—ready in under an hour
• Rich, velvety Marsala mushroom sauce delivers big flavor with simple ingredients
• Restaurant-quality results without any complicated techniques
• Pairs beautifully with pasta, potatoes, or crusty bread for soaking up the sauce

Key Ingredients for Chicken Marsala

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Boneless, skinless chicken breasts become irresistibly tender once pounded thin and lightly dredged in flour. This creates a perfect, golden crust that holds up well to the sauce. If you prefer, thin-sliced chicken cutlets or even boneless thighs work great—just aim for even thickness so they cook uniformly.

Marsala Wine

Marsala is the star of the sauce, lending its signature sweet, nutty, and complex flavor. For best results, use dry Marsala wine (not sweet), found in the wine or Italian section of most stores. Don't substitute with cooking wine—always opt for real Marsala. If needed, you can use a mix of dry sherry and a splash of brandy, but you'll miss the unique, authentic depth.

Mushrooms

Sliced cremini or white button mushrooms add savory earthiness and delightful texture. Choose mushrooms that are firm and blemish-free, and slice them evenly for quick, consistent cooking. Feel free to mix in baby bellas or even shiitake for a more intense flavor.

Chicken Broth

A splash of chicken broth stretches the sauce and balances the wine with a savory backbone. Low sodium broth is best so you can control the salt level, and homemade or high-quality store-bought both work well.

Fresh Parsley

Chopped fresh parsley isn’t just a garnish—it brings brightness and color to the finished dish. If you don’t have parsley, try fresh basil or thyme, but parsley’s mild flavor keeps the spotlight on the sauce.

Instructions for Chicken Marsala

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare & Pound the Chicken

Place each chicken breast between two sheets of plastic wrap or parchment and gently pound to an even 1/2-inch thickness. This helps the chicken cook evenly and stay juicy.

Dredge the Chicken in Flour

On a large plate, combine flour, salt, and pepper. Dredge each chicken piece lightly in the flour mixture, shaking off any excess. The flour forms a perfect golden crust and helps thicken the sauce later.

Sear the Chicken

In a large skillet over medium-high heat, heat 1 1/2 tablespoons olive oil and 1 tablespoon butter until hot. Add the chicken (in batches if needed) and cook 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.

Sauté the Mushrooms

Add the remaining olive oil and butter to the same skillet. Add the mushrooms and sauté for 4–5 minutes, stirring occasionally, until the mushrooms are golden and their moisture evaporates. Add the minced garlic and cook for 1 minute until fragrant—don’t let it burn!

Deglaze with Marsala Wine

Pour the Marsala wine into the pan, scraping up any brown bits stuck to the bottom. Let it simmer for 1–2 minutes to reduce slightly and concentrate the flavors.

Build the Sauce

Stir in the chicken broth and, if using, heavy cream. Simmer 3–4 minutes, letting the sauce bubble and reduce by about a third. The sauce should look glossy and coats the back of a spoon.

Return Chicken & Finish

Return the chicken (and any juices) to the pan. Spoon some sauce over the top, reduce heat to low, and simmer 2–3 minutes to warm the chicken and blend the flavors. Adjust seasoning with salt and pepper as needed. Toss in the chopped parsley.

Serve & Garnish

Serve the chicken smothered in sauce and mushrooms, sprinkled with extra fresh parsley.

Recipe Variations

Try It with Chicken Thighs

For extra juicy and flavorful results, swap chicken breasts with boneless, skinless thighs. Just pound them to even thickness, and the dark meat stays especially moist.

Gluten-Free Chicken Marsala

Replace all-purpose flour with a 1:1 gluten-free blend or even a little cornstarch for dredging. The sauce will still thicken beautifully, and you won’t miss a thing.

Veggie Marsala

Skip the chicken entirely and cook up thick slices of portobello mushrooms instead for a vegetarian twist. The rich sauce pairs perfectly with hearty mushrooms for a satisfying main.

Add a Creamy Touch

Prefer a luscious, creamy sauce? Add the optional heavy cream or up it to 1/4 cup. This softens the wine’s edge and makes the sauce ultra silky.

Give It Some Greens

Throw a handful of baby spinach or chopped kale into the sauce toward the end, letting it wilt just before serving. This boosts color and nutrition effortlessly.

Serving Suggestions

Chicken Marsala is delicious served over buttered fettuccine, creamy mashed potatoes, or fluffy rice to catch every drop of that irresistible sauce. Pair it with steamed green beans or roasted asparagus for a balanced meal, and don’t forget an extra sprinkle of fresh parsley and a wedge of lemon to brighten the dish.

Storage and Reheating

Let any leftovers cool before storing in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and sauce together in a skillet over medium-low heat or in the microwave until heated through, adding a splash of broth if the sauce thickens too much. Chicken Marsala can also be frozen—just cool completely, freeze in a sealed container for up to 2 months, and thaw in the fridge before reheating.

Frequently Asked Questions About Chicken Marsala (FAQ)

Q: Can I use sweet Marsala instead of dry Marsala wine?
A: You can, but the sauce will be noticeably sweeter and less well balanced. Dry Marsala is best for savory flavor.

Q: What’s the best substitute for Marsala wine if I can’t find it?
A: Dry sherry (not cooking sherry) or a dry white wine plus a splash of brandy work in a pinch, but nothing quite matches Marsala's flavor.

Q: My sauce is too thin! How can I thicken it?
A: Just simmer the sauce for a few extra minutes until it reduces and thickens. If needed, mix a teaspoon of cornstarch with 2 teaspoons of water and whisk it in while simmering.

Ready to wow yourself and your loved ones? This Chicken Marsala is the ultimate mix of cozy, flavorful, and totally do-able—ideal for any cook and every occasion. Give it a try, and don’t forget to leave a rating or comment to share how it turned out!