Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts cooked in a rich mushroom and Marsala wine sauce. The sauce is silky and flavorful, thanks to the combination of earthy mushrooms and the sweet, slightly tangy Marsala wine. It’s a simple yet elegant meal that feels special without needing hours in the kitchen.
I love making Chicken Marsala because it tastes fancy but is surprisingly quick to put together. The sauce comes together while the chicken cooks, and the mushrooms soak up all those lovely flavors. I usually serve it with a side of mashed potatoes or over pasta to catch every drop of the sauce—those little touches make it feel like a real treat at home.
One thing I always recommend is not to skip the Marsala wine—it really makes the dish. If you can’t find it, a dry sherry can work, but the Marsala gives it that unique taste that everyone will ask about. It’s a great recipe to whip up when you want a comforting dinner that also impresses friends or family without a fuss.
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken to an even thickness helps it cook evenly and stay juicy. If you want a leaner option, chicken tenders work well too.
Mushrooms: Cremini mushrooms give a nice deep flavor, but white button mushrooms are a fine substitute and often easier to find. You could also try shiitake for a stronger taste.
Marsala wine: This is the star ingredient for the sauce’s unique flavor. If you can’t find Marsala, dry sherry or a mix of white grape juice with a splash of balsamic vinegar can work in a pinch.
Flour: Light dredging in flour helps create a lovely crust on the chicken and thickens the sauce. For gluten-free, use cornstarch or a gluten-free flour blend instead.
How Can I Get a Perfect, Golden Brown Chicken for Marsala?
Achieving a golden crust on the chicken is key. Here’s what works best:
- Pat the chicken dry before seasoning and dredging. Moisture stops browning.
- Use medium-high heat but don’t overcrowd the pan—cook in batches if needed.
- Don’t move the chicken too often; let it sear on one side for 4-5 minutes before flipping.
- Use a mix of butter and oil for the pan—oil raises the smoke point, butter adds flavor.
This way, you’ll get a nice crust without overcooking inside, making the chicken tender and flavorful under that rich sauce.
Equipment You’ll Need
- Large skillet – I prefer a non-stick or stainless steel skillet for even browning and easy cleaning.
- Meat mallet or rolling pin – helps you gently pound the chicken to an even 1/2 inch thickness.
- Tongs – perfect for flipping and handling the chicken without piercing it.
- Measuring cups and spoons – to accurately measure the wine, broth, and parsley.
- Cooking spoon – for stirring the mushrooms and sauce as it reduces.
Flavor Variations & Add-Ins
- Use turkey or pork cutlets instead of chicken for a different twist on the classic sauce.
- Stir in a splash of cream or a pat of butter at the end for a richer, silkier sauce.
- Add sliced shallots or onions with the mushrooms for more layers of flavor.
- Sprinkle with grated Parmesan cheese instead of parsley for a saltier, cheesy taste.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil or unsalted butter, divided
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep and roughly 20-25 minutes to cook, so plan for around 30-35 minutes total from start to finish. It’s a quick but impressive meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about ½ inch thick and evenly shaped. Season both sides with salt and pepper.
2. Dredge the Chicken:
Lightly coat each chicken breast in the flour, shaking off any extra. This step helps get a nice golden crust and thickens 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 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
4. Cook the Mushrooms and Garlic:
In the same skillet, add the remaining 2 tablespoons of oil or butter. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 5-7 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
5. Make the Sauce:
Pour in the Marsala wine and chicken broth, scraping the browned bits off the bottom of the pan with a spoon. Let the sauce simmer and reduce by half, about 8-10 minutes, so it becomes nice and thick.
6. Finish the Dish:
Return the chicken breasts to the skillet and spoon the sauce over them. Let them cook for another 2-3 minutes until heated through and the sauce thickens a bit more. Stir in the chopped parsley and sprinkle extra parsley on top for a fresh, colorful finish. Serve immediately.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent browning.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry is a good substitute. Alternatively, try a mix of white grape juice with a splash of balsamic vinegar to mimic the sweetness and depth.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the sauce’s texture and flavor.