This Chicken Marsala recipe transforms ordinary chicken breasts into an elegant dinner that tastes like it came from your favorite Italian restaurant. The rich, nutty Marsala wine sauce with tender mushrooms creates the kind of meal that makes weeknight cooking feel special.
I still remember the first time I attempted Chicken Marsala at home after falling in love with it at a local restaurant. The sauce seemed intimidating, but I discovered it’s actually a straightforward one-pan meal that comes together beautifully once you know the technique. The key is building layers of flavor by properly browning the chicken and deglazing those golden bits from the pan. Let’s get cooking!
Table of Contents
Ingredients for Chicken Marsala
I always start with the freshest ingredients I can find, especially when it comes to the mushrooms and wine. Quality Marsala wine makes a noticeable difference in the final sauce, so I recommend investing in a good sweet Marsala from the wine section rather than the cooking wine aisle.
For the Chicken:
- 1 pound boneless, skinless chicken breasts (about 3 medium breasts)
- 3 tablespoons olive oil (more as needed)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Marsala Sauce:
- 2 tablespoons butter
- 8 oz sliced mushrooms (cremini, button, or shiitake) – I prefer cremini for their earthy flavor
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup sweet Marsala wine – My preference is Florio or Lombardo brands
- 3/4 cup chicken broth or stock
- 1/2 cup heavy cream – In my experience, don’t substitute this for best results
Equipment Needed:
- Large 12-inch deep skillet or saute pan
- Meat mallet or rolling pin for pounding
- Plate for dredging
- Whisk
Step-by-Step Instructions
I recommend reading through all the steps before starting, as this recipe moves fairly quickly once the chicken hits the pan.
Step 1: Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast. Pound the chicken pieces to about 1/4 inch thick using a meat mallet or rolling pin between plastic wrap.
Step 2: Heat olive oil in a large 12-inch deep skillet over medium-high heat until shimmering. On a plate, whisk together flour, salt, and pepper with a fork.
Step 3: Coat each piece of chicken with the flour mixture, shaking off excess. Place pieces into hot oil, cooking just 3 pieces at a time to avoid overcrowding. Cook for 3-4 minutes on each side until internal temperature reaches 165°F and chicken is golden brown. Remove chicken and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add sliced mushrooms and diced onions, cooking for 4-5 minutes until mushrooms release their moisture and onions soften.
Step 5: Add 1 tablespoon flour and minced garlic. Stir and cook for 1 minute, scraping the bottom of the pan to release any flavorful browned bits.
Step 6: Pour in Marsala wine and simmer for 1-2 minutes to cook off the alcohol. Whisk in chicken broth and heavy cream.
Step 7: Bring the sauce mixture to a gentle boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally. The sauce should reduce and thicken enough to coat the back of a spoon with a rich golden color.
Step 8: Return chicken to the skillet and simmer for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Perfect Pairings for Chicken Marsala
The rich, creamy sauce in this dish pairs beautifully with sides that can absorb all those delicious flavors.
Creamy Garlic Mashed Potatoes: The ultimate comfort food pairing that soaks up every drop of that luxurious Marsala sauce.
Egg Noodles or Fettuccine: Classic pasta choices that complement the Italian-inspired flavors without competing with the star ingredients.
Roasted Asparagus: The slight bitterness of asparagus provides a perfect contrast to the rich, sweet sauce while adding color and nutrition to your plate.
Crusty Italian Bread: Perfect for mopping up any remaining sauce and adding a satisfying textural element to the meal.
Simple Green Salad: A light salad with lemon vinaigrette cuts through the richness and provides a fresh finish to this indulgent dinner.
Storage and Reheating Tips
Store leftover Chicken Marsala in the refrigerator for up to 3 days in an airtight container. The sauce may thicken as it cools, which is completely normal.
For reheating, I recommend using the stovetop over low heat, adding a splash of chicken broth to thin the sauce back to its original consistency. You can also reheat in the oven at 350°F for 10-15 minutes covered with foil.
This dish actually tastes even better the next day as the flavors have time to meld together, making it perfect for meal prep or entertaining.
FAQs
Can I use dry Marsala wine instead of sweet?
While sweet Marsala is traditional and provides the best flavor balance, dry Marsala can work. You may want to add a pinch of brown sugar to compensate for the sweetness.
What if I don’t have Marsala wine?
You can substitute with a combination of white wine and brandy, or use dry sherry with a touch of brown sugar. The flavor will be different but still delicious.
Can I make this ahead of time?
Yes, you can prepare the entire dish up to 2 days in advance. Store in the refrigerator and reheat gently, adding broth as needed to restore the sauce consistency.
Easy Chicken Marsala
Ingredients
Equipment
Method
- Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast. Pound the chicken pieces to about 1/4 inch thick using a meat mallet or rolling pin.
- Heat olive oil in a large 12-inch deep skillet over medium-high heat until shimmering. On a plate, whisk together flour, salt, and pepper.
- Coat each piece of chicken with the flour mixture, shaking off excess. Cook 3 pieces at a time for 3-4 minutes on each side until internal temperature reaches 165°F and golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and onions, cooking for 4-5 minutes until softened.
- Add 1 tablespoon flour and garlic. Stir and cook for 1 minute, scraping the bottom of the pan to release browned bits.
- Pour in Marsala wine and simmer for 1-2 minutes. Whisk in chicken broth and heavy cream.
- Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
- Return chicken to skillet and simmer for 2-3 minutes until heated through. Taste and adjust seasoning. Serve immediately.
Notes
Conclusion
This Chicken Marsala recipe brings restaurant-quality elegance to your dinner table with surprisingly simple techniques. The combination of tender chicken, earthy mushrooms, and that signature wine sauce creates a meal that’s both comforting and sophisticated. Give this recipe a try tonight and watch it become a regular in your dinner rotation.
