Chicken Marsala is a classic Italian-American dish that’s all about simplicity and big flavors. Tender chicken breasts are lightly floured and sautéed until golden brown, then nestled in a rich sauce made from Marsala wine, mushrooms, and a touch of garlic. The sauce is silky and slightly sweet, perfectly complementing the juicy chicken.
I love making Chicken Marsala when I want a special dinner that’s not too complicated. The best part is how the wine and mushrooms come together in the pan to create such a comforting sauce. I usually serve it with mashed potatoes or buttered noodles to soak up every last bit of that yummy sauce.
Whenever I cook Chicken Marsala, it reminds me of cozy dinners at home where the food feels like a warm hug. This dish is one of those recipes that always gets compliments and makes everyone feel like they’re enjoying a little taste of Italy. Plus, it’s a great way to impress without spending hours in the kitchen!
Key Ingredients & Substitutions
Chicken breasts: Pounding them thin helps them cook evenly and stay tender. Boneless, skinless works best, but thighs can be a juicier substitute if you prefer dark meat.
Mushrooms: Cremini mushrooms add nice earthiness, but white button mushrooms or shiitake make great alternatives depending on what you like or have on hand.
Marsala wine: This is the key flavor in your sauce. If you don’t have Marsala, dry sherry or a sweet white wine mixed with a bit of brandy can work as a substitute.
Flour: Lightly coating the chicken with flour helps create a silky sauce and gives the chicken a nice crust. You can also try gluten-free flour if needed.
How Can You Make the Sauce Thick and Flavorful Without Overcooking the Chicken?
Balancing the thick sauce with perfectly cooked chicken is the trick! Here’s how to get it right:
- After browning chicken, remove it before cooking mushrooms and sauce. This stops the chicken from drying out.
- Deglaze the pan with Marsala wine to lift up all those tasty browned bits.
- Let the wine reduce by half—this concentrates flavor and burns off alcohol.
- Add chicken stock and simmer until the sauce thickens slightly, about 5 minutes.
- Return chicken to the sauce just long enough to heat through and soak up flavor, usually 5 minutes.
- Finish with butter for a smooth, rich sauce that’s not too heavy.
With these steps, your chicken stays juicy and the sauce turns out rich and luscious every time!
Equipment You’ll Need
- Large skillet – I recommend a sturdy pan to sear the chicken and simmer the sauce without spilling.
- Meat mallet or rolling pin – helps you pound the chicken thin and even, which cooks faster and keeps it tender.
- Shallow plate or dish – for dredging the chicken in flour so it coats evenly.
- Wooden spoon or spatula – for scraping up browned bits and stirring the sauce.
- Measuring cups and spoons – to keep your wine and stock amounts accurate.
Flavor Variations & Add-Ins
- Use turkey or veal cutlets instead of chicken for a different protein taste.
- Add a splash of cream or a dollop of mascarpone in the sauce for extra richness.
- Stir in fresh herbs like thyme or rosemary for additional flavor depth.
- Replace mushrooms with sautéed spinach or green beans for a different veggie twist.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 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
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons unsalted butter (optional, for finishing the sauce)
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and roughly 20 minutes to cook, so you can have a delicious, restaurant-style meal ready in about 30 minutes total.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound them to about half an inch thick. Season both sides of the chicken with salt and pepper.
2. Dredge and Brown the Chicken:
Lightly coat each chicken breast with flour, shaking off any extra. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 4 to 5 minutes each. Remove the chicken and set it aside.
3. Cook the Mushrooms and Make the Sauce:
Lower the heat to medium and add the remaining 2 tablespoons of oil or butter. Add the sliced mushrooms and sauté for 5 to 7 minutes until golden and their moisture evaporates. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Deglaze and Reduce:
Pour the Marsala wine into the pan, scraping up any browned bits stuck to the skillet. Let the wine cook down and reduce by half, about 3 to 4 minutes.
5. Add Stock and Return Chicken:
Add the chicken stock and simmer the sauce until it thickens a bit, about 5 minutes. Return the chicken breasts to the pan, coating them with the sauce, and cook until heated through, about 5 more minutes.
6. Finish and Serve:
For a lovely satin finish to the sauce, stir in the unsalted butter until melted. Sprinkle fresh parsley on top and serve immediately, paired with mashed potatoes, rice, or buttered noodles to enjoy every bit of the sauce.
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to ensure a nice sear and prevent excess moisture in the pan.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala, dry sherry or a dry white wine with a splash of brandy makes a good substitute. Avoid sweet wines that might alter the flavor too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken ahead, then refrigerate separately. Warm them together just before serving for best results.