Chicken Marsala is a classic Italian-American dish that features tender chicken breasts cooked in a rich, flavorful sauce made with Marsala wine and mushrooms. The sauce is slightly sweet and deeply savory, making it the perfect match for the juicy chicken. The mushrooms add a lovely earthy touch and a bit of texture that really brings the dish together.
I love making Chicken Marsala when I want something impressive but still easy enough for a weeknight dinner. What I enjoy most is how the sauce comes together quickly while giving off that amazing aroma that fills the kitchen with warmth and comfort. A simple tip I always follow is to use good-quality Marsala wine—it makes a big difference in flavor and depth.
My favorite way to serve Chicken Marsala is over a bed of creamy mashed potatoes or buttered noodles to soak up all that delicious sauce. It’s a crowd-pleaser for sure, and I always find people coming back for seconds. Making this dish feels like a little celebration at home, and it’s perfect for sharing with family or friends when you want to enjoy a cozy, satisfying meal.
Key Ingredients & Substitutions
Chicken breasts: I like to use boneless, skinless breasts for quick cooking. If you prefer, thin-cut chicken thighs work well and add extra flavor.
Mushrooms: Cremini or white mushrooms are ideal for their mild, earthy flavor. You can also try button mushrooms or shiitake for a bit more depth.
Marsala wine: This sweet fortified wine gives the sauce its unique flavor. If you can’t find Marsala, dry sherry or Madeira are good substitutes.
Butter & olive oil: A mix of both helps get a nice sear on the chicken and adds richness to the sauce. You can use all olive oil if preferred.
How Do You Make the Chicken Tender and the Sauce Rich?
The secret to tender chicken and rich sauce starts with flattening the chicken to even thickness. This helps it cook evenly without drying out.
- Pat dry the chicken, then pound gently to about ½ inch thick.
- Dredge lightly in flour to create a nice crust.
- Cook over medium-high heat for a golden brown outside, about 4-5 minutes per side.
- After cooking the chicken, don’t wash the pan! Sauté mushrooms in the same pan so they soak up all the browned bits for extra flavor.
- Add the Marsala wine and let it reduce to intensify the taste.
- Finally, stir in butter to finish the sauce silky and smooth.
This approach gives you juicy chicken with a deeply flavorful sauce that’s perfect for serving with mashed potatoes or pasta.
Equipment You’ll Need
- Large skillet – I recommend a sturdy skillet like cast iron or stainless steel for even heat and good browning.
- Meat mallet or rolling pin – helps flatten the chicken evenly for perfect cooking.
- Plate or shallow dish – for dredging the chicken in flour easily.
- Wooden spoon or spatula – for scraping up flavorful browned bits from the pan.
- Serving plates – to present the chicken and sauce beautifully.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat and a slightly different texture.
- Add a splash of heavy cream or a dollop of mascarpone to make the sauce richer and creamier.
- Stir in some chopped capers or a squeeze of lemon to add brightness and tang.
- Include sliced shallots or garlic along with the mushrooms for more aromatic flavor.
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
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish usually takes about 10 minutes to prep and 20-25 minutes to cook. In total, you’re looking at roughly 30-35 minutes from start to finish—perfect for a tasty weeknight meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast 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. This helps them cook evenly and stay tender. Season both sides with salt and pepper.
2. Dredge the Chicken:
Pour the flour onto a large plate. Dredge each chicken breast in the flour to coat both sides well. Shake off any extra flour so it’s not too thick.
3. Cook the Chicken:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When hot, add the chicken breasts. Cook for about 4–5 minutes on each side, until they turn golden brown and are cooked through. Remove the chicken to a plate and keep warm by covering loosely with foil.
4. Make the Sauce:
In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes until they are browned and tender. Then, pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the skillet—it’s packed with flavor! Let the wine reduce by half, which should take about 3 minutes.
5. Finish the Sauce and Combine:
Add the chicken broth and simmer the sauce until it thickens slightly, about 5 minutes. Stir in the remaining 2 tablespoons of butter until melted for a silky finish. Return the chicken breasts to the pan, spoon some sauce and mushrooms over them, and heat through for another 2 minutes.
6. Serve and Enjoy:
Transfer the chicken to plates, pour extra sauce and mushrooms on top, and sprinkle with fresh parsley for a pop of color. Serve right away—Chicken Marsala is fantastic over creamy mashed potatoes, pasta, or polenta to soak up all that delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw the chicken completely before cooking. The best way is to leave it in the fridge overnight. Pat the chicken dry with paper towels before pounding and seasoning to ensure a nice sear.
Can I Substitute Marsala Wine?
If you don’t have Marsala wine, dry sherry or Madeira are good alternatives. For a non-alcoholic option, you can use a mix of grape juice and a splash of vinegar, but the flavor will be slightly different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s texture and avoid drying out the chicken.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance. Keep them separate when refrigerating for up to 2 days, then reheat together on the stove for best results.