Chicken Marsala is a classic Italian-American dish that’s simple yet packed with flavor. It features tender chicken breasts lightly browned and cooked in a rich sauce made from Marsala wine, mushrooms, and a touch of garlic. The sauce is silky and slightly sweet, making every bite a perfect balance of savory and slightly fruity goodness.
I love making Chicken Marsala because it feels special without needing a lot of fuss in the kitchen. The way the mushrooms soak up the wine sauce and the chicken stays juicy is something I always look forward to. Plus, it’s a great dish to impress friends or family because it tastes like you’ve spent hours on it, but it actually comes together pretty quickly.
My favorite way to serve Chicken Marsala is over a bed of buttery mashed potatoes or creamy pasta to soak up all that delicious sauce. It’s a comforting meal that’s perfect for a cozy night in or a casual weekend dinner. Whenever I make it, I always get good feedback, and it’s nice to share something warm and satisfying with the people I care about.
Key Ingredients & Substitutions
Chicken breasts: Pounding them thin helps them cook evenly and stay juicy. You can also use chicken thighs if you prefer darker meat with more flavor.
Mushrooms: Cremini mushrooms add a nice earthiness, but white button mushrooms or even shiitake work well too. Fresh mushrooms always give the best texture.
Marsala wine: This sweet fortified wine gives the sauce its signature flavor. If you don’t have Marsala, dry sherry or a good-quality cooking wine can be used as a substitute.
Flour: Lightly dredging the chicken creates a nice golden crust and helps thicken the sauce. For gluten-free options, try almond or rice flour.
How Can I Get Tender Chicken and a Smooth, Flavorful Sauce?
First, pound the chicken evenly to about 1/2 inch thick. This ensures quick and even cooking, so the chicken stays juicy.
- Season and lightly coat with flour to promote browning.
- Cook in hot oil and butter until golden on both sides without overcrowding the pan.
- For the sauce: sauté mushrooms until nicely browned, then add garlic briefly to release its aroma.
- Deglaze with Marsala wine and scrape up any browned bits – this adds rich flavor to your sauce.
- Add broth and simmer until the sauce thickens slightly.
- Return the chicken to warm through and soak up the sauce.
Patience during each step makes all the difference—the golden crust, the rich sauce, and tender chicken come from careful timing and temperature control.
Equipment You’ll Need
- Heavy skillet or frying pan – I prefer a large skillet to cook the chicken and mushrooms evenly without crowding.
- Meat mallet or rolling pin – to gently pound the chicken breasts to an even thickness, ensuring they cook through smoothly.
- Wire rack or plate – for letting the coated chicken rest before cooking, for a crispier crust.
- Measuring cups – to accurately measure the wine, broth, and other liquids for a balanced sauce.
- Wooden spoon or spatula – helpful for scraping up browned bits and stirring the sauce without damaging the pan.
Flavor Variations & Add-Ins
- Use turkey or pork cutlets instead of chicken for a different protein twist that cooks quickly and stays juicy.
- Add a splash of cream or a pat of butter at the end for a richer, more luxurious sauce.
- Stir in chopped fresh herbs like thyme or rosemary to bring an herbal note.
- Include sliced onions or shallots along with the mushrooms for extra sweetness and depth of flavor.
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
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes. It’s great for a quick weeknight dinner that feels special.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap and gently pound them until they’re about 1/2 inch thick. This helps them cook evenly. Sprinkle both sides with salt and pepper.
2. Coat and Brown the Chicken:
Lightly dredge the chicken in flour, tapping off any extra. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4 to 5 minutes per side until golden brown. Remove the chicken and keep it warm.
3. Cook the Mushrooms and Make the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Toss in the sliced mushrooms and cook for about 5 minutes until they soften and start to brown. Add the minced garlic and stir for 30 seconds until fragrant. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for about 2 minutes. Then add the chicken broth and cook until the sauce thickens slightly, around 3 to 5 minutes.
4. Finish the Dish:
Put the chicken back into the skillet and cook for another 3 to 4 minutes, letting the chicken warm through and absorb the sauce. Sprinkle with chopped parsley for a fresh touch. Serve the chicken topped with the mushroom sauce.
Enjoy your Chicken Marsala with mashed potatoes, creamy polenta, or steamed vegetables for a comforting and delicious meal!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture, which helps achieve a nice golden crust.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala, dry sherry or a combination of white grape juice and a splash of brandy can work well as substitutes. Avoid regular cooking wine as it may be too salty.
How Should I Store Leftovers?
Keep any leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent drying out, adding a splash of broth if needed to loosen the sauce.
Can I Make Chicken Marsala Ahead of Time?
Definitely! You can prepare the sauce and cook the chicken in advance, then refrigerate separately. Reheat the sauce gently and add the chicken just before serving for the best texture.
