Chicken Marsala is a classic Italian-American dish that’s full of rich, comforting flavors. Tender chicken breasts are lightly browned and then simmered in a sauce made with Marsala wine, mushrooms, and a touch of garlic. The sauce is smooth and slightly sweet with a wonderful earthy depth from the mushrooms, making each bite truly satisfying.
I love making Chicken Marsala when I want something that feels a little special but is still simple enough for a weeknight dinner. One tip I’ve learned is not to overcook the chicken—it should stay juicy and soft, so just a quick sear on each side before adding the sauce is perfect. The way the wine reduces down with the mushrooms creates a sauce that’s flavorful enough to enjoy just by itself, but it’s even better when spooned over some buttery mashed potatoes or pasta.
This dish reminds me of cozy dinners shared with friends and family, where everyone lingers over plates and good conversation. I often serve it with a green salad or some roasted veggies to balance out the richness. Chicken Marsala is a real crowd-pleaser, and I’m always happy when it’s on the table—it’s one of those meals that keeps everyone coming back for seconds.
Key Ingredients & Substitutions
Chicken breasts: Pounding them thin helps the chicken cook evenly and stay tender. If you prefer, boneless thighs work well too and add more flavor.
Marsala wine: This is the star for the sauce’s unique flavor. If you can’t find it, dry sherry or a mix of white grape juice with a splash of balsamic vinegar can work as a substitute.
Mushrooms: Cremini or white mushrooms add a lovely earthiness. Baby bella or shiitake mushrooms also taste great if you want more depth.
Flour: Used for dredging chicken to create a light crust and help thicken the sauce. Gluten-free flour or cornstarch can be swapped if needed.
Butter and olive oil: They create a rich base for cooking and finishing the sauce. You can use all oil, but butter adds creaminess and depth.
How Do You Get the Sauce Thick and Flavorful?
After cooking the mushrooms and garlic, add the wine and broth to the pan while scraping up browned bits. This adds a ton of flavor. Let it simmer until reduced by half—this concentrates the taste and thickens the sauce.
- Keep the heat medium-low so the sauce reduces slowly and flavors develop.
- Stir in butter at the end for a smooth, rich finish that coats the chicken nicely.
- If the sauce is too thin, simmer a bit longer. If it’s too thick, just add a splash more broth.
Equipment You’ll Need
- Meat mallet or rolling pin – I use this to pound the chicken to an even thickness, helping it cook nicely and stay tender.
- Large skillet – a wide skillet allows you to cook the chicken and mushrooms evenly without crowding.
- Tongs or spatula – useful for flipping the chicken and stirring the mushrooms without breaking them.
- Measuring cups and spoons – to measure the wine, broth, and other ingredients accurately.
- Wooden spoon or silicone spatula – perfect for scraping up browned bits and stirring the sauce.
Flavor Variations & Add-Ins
- Use shallots instead of garlic for a milder, sweeter flavor that pairs well with the mushrooms.
- Add a splash of heavy cream or a dollop of sour cream to make the sauce richer and silkier.
- Include cooked spinach or kale just before serving for a pop of color and greens.
- Swap out mushrooms for sun-dried tomatoes or olives for a different savory twist.
Chicken Marsala Recipe
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil or butter, divided
For the Sauce:
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have your delicious Chicken Marsala ready in around 30 minutes. Perfect for a tasty weeknight dinner that feels special!
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/2-inch thickness. This helps them cook evenly and stay tender. Season both sides with salt and pepper.
2. Coat the Chicken in Flour
Dredge each chicken breast in the flour, shaking off any extra. This light coating will give your chicken a nice crust and will also help thicken the sauce later.
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 for about 4-5 minutes on each side, until they turn golden brown and are cooked through. Remove the chicken from the skillet and set them aside.
4. Sauté Mushrooms and Garlic
In the same skillet, add the remaining 2 tablespoons of olive oil or butter. Toss in the sliced mushrooms and sauté until they’re golden brown and most of their moisture has evaporated (about 5-7 minutes). Add the minced garlic and cook for about 30 seconds until fragrant.
5. Make the Marsala Sauce
Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to lift all those delicious browned bits. Let the sauce simmer and reduce by half, thickening slightly — this will take around 8-10 minutes.
6. Finish the Sauce and Serve
Stir in 2 tablespoons of butter to give your sauce a silky texture and rich flavor. Return the chicken breasts to the pan and spoon the sauce and mushrooms over them. Let everything warm through for a couple more minutes. Garnish with freshly chopped parsley and serve immediately. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before pounding and cooking it. Pat it dry to remove excess moisture for better browning.
What If I Don’t Have Marsala Wine?
You can substitute Marsala with dry sherry or a mix of white grape juice and a splash of balsamic vinegar. It won’t be exactly the same but will still provide a lovely sweet and savory flavor.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken a day ahead. Store separately in the fridge and reheat gently on the stove before serving to keep the chicken juicy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.