Chicken Marsala is a classic Italian-American dish that’s all about tender chicken breasts cooked in a rich, flavorful sauce made from Marsala wine and mushrooms. The sauce is slightly sweet and perfectly savory, pairing beautifully with the juicy chicken. It’s a simple meal but feels special every time I make it.
One thing I love about Chicken Marsala is how easy it is to prepare but still impresses everyone around the table. I usually serve it with some mashed potatoes or pasta to soak up all that delicious sauce. It’s a recipe I keep coming back to whenever I want a comforting meal that doesn’t take too long to make.
Whenever I cook this dish, I’m reminded of cozy family dinners and weekend get-togethers. The aroma of the mushrooms and wine simmering away makes the whole house feel warm and inviting. It’s one of those recipes that’s simple but brings so much comfort and joy to the table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes the dish quick and easy. If you prefer, you can use chicken thighs for more flavor and juiciness. Just check the cooking time as thighs might take a bit longer.
Marsala wine: This sweet fortified wine is the star of the sauce. If you don’t have Marsala, dry sherry or a dry white wine mixed with a teaspoon of sugar can work well. Avoid cooking wines with added salt.
Mushrooms: Cremini mushrooms add nice earthiness, but white button mushrooms or even baby bella work fine. Avoid watery mushrooms, so pat them dry before cooking to get a better sear.
Flour: The flour helps create a golden crust on the chicken and thickens the sauce. For gluten-free, substitute with rice flour or cornstarch (use less, as cornstarch thickens more).
How Do You Get a Tender Chicken and a Perfectly Rich Marsala Sauce?
The key to tender chicken and a great sauce lies in prep and timing:
- Even thickness: Pound or slice chicken so it cooks evenly without drying out.
- Proper searing: Use medium-high heat and don’t crowd the pan. Brown the chicken well before removing it.
- Deglazing the pan: Pour Marsala wine after mushrooms are sautéed and scrape the brown bits to add deep flavor to your sauce.
- Simmer and reduce: Let the wine and broth cook down to concentrate flavors and thicken the sauce.
- Finish with butter: Adding butter when melting mushrooms and at the end enriches the sauce and adds silkiness.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed pan like cast iron because it heats evenly and sears the chicken beautifully.
- Meat mallet or rolling pin – helps to pound the chicken to an even thickness, ensuring it cooks all through at the same time.
- Tongs – perfect for turning the chicken without tearing the tender meat.
- Measuring cups and spoons – to measure out wine, broth, and liquids accurately.
- Wooden spoon or spatula – to scrape up browned bits and stir the sauce ingredients.
Flavor Variations & Add-Ins
- Protein swap: Use chicken thighs instead of breasts for extra juiciness and flavor.
- Extra flavor: Add a splash of cream at the end for a richer, creamier sauce.
- Vegetable twist: Include sautéed onions or spinach to boost nutrition and add texture.
- Spice it up: Add a pinch of red pepper flakes or fresh thyme for a different flavor profile.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making for a total of around 30 minutes to a delicious dinner. It’s a perfect weeknight meal that feels special but comes together quickly.
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken breasts are thick, slice them in half horizontally to get thinner pieces. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. Season both sides well with salt and black pepper.
2. Dredge the Chicken:
Lightly coat each chicken breast in flour, shaking off any extra. This helps create a golden crust and thickens the sauce later.
3. Cook the Chicken:
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When hot, add the chicken and cook until golden brown on each side (about 3-4 minutes per side). Make sure chicken is cooked through, then remove and set aside.
4. Sauté Mushrooms and Garlic:
In the same pan, add the remaining olive oil and butter. Once melted, add the mushrooms and cook until browned and their liquid evaporates, about 5–6 minutes. Stir in minced garlic and cook for 30 seconds, until fragrant.
5. Make the Sauce:
Pour Marsala wine into the skillet to deglaze it, stirring to lift all the browned bits off the pan’s bottom. Let the wine reduce by half (around 3-4 minutes). Then add chicken broth and simmer until sauce thickens slightly (about 4-5 minutes).
6. Finish the Dish:
Return the chicken breasts to the skillet, spoon sauce and mushrooms over them, and let them warm in the sauce for 2-3 minutes. Garnish with fresh parsley.
7. Serve and Enjoy:
Serve your Chicken Marsala with mashed potatoes, pasta, or sautéed vegetables to soak up all that delicious sauce. Enjoy your comforting and flavorful meal!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a dry white wine with a teaspoon of sugar added works well. Avoid cooking wines with salt or additives.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! Prepare the chicken and sauce, then refrigerate separately for up to 2 days. Reheat gently on the stove to avoid overcooking the chicken.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm through evenly.
