Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts cooked in a rich, buttery Marsala wine sauce with mushrooms. The sauce is slightly sweet and earthy, making every bite full of flavor and comfort. It’s a simple dish that feels a bit fancy but comes together quickly in my kitchen.
I love making Chicken Marsala when I want to treat myself without spending too much time in the kitchen. The key for me is getting the chicken golden brown before adding the wine sauce—it gives the dish a nice depth of flavor that everyone notices. Mushrooms add an earthy touch that balances perfectly with the slight sweetness of the Marsala wine.
One of my favorite ways to serve this dish is over a bed of creamy mashed potatoes or buttered noodles, so the sauce can soak in and make every bite extra tasty. It’s a meal that always gets compliments and is great for both weeknight dinners and little special occasions. I find that making it brings a cozy, warm vibe to the table every time.
Key Ingredients & Substitutions
Chicken breasts: Thin cutlets cook quickly and stay tender. If you can’t find thin cutlets, slice breasts horizontally and pound them gently to even thickness.
Marsala wine: This is the star of the sauce, offering a slightly sweet, rich flavor. If you don’t have Marsala, try dry sherry or a mix of sweet white wine and a splash of brandy.
Mushrooms: Cremini or white button mushrooms work best—they have a nice mild flavor and stay firm. You can swap with baby bella or even shiitake for a deeper, earthier taste.
Butter & olive oil: Using both adds flavor and helps brown the chicken nicely. You can use all olive oil for a lighter option or all butter for richer taste, but a mix feels balanced.
How Do You Get Tender, Golden Brown Chicken Cutlets?
Here’s how to get that perfect golden crust without overcooking the chicken:
- Thin the chicken to about 1/2 inch using a meat mallet or rolling pin; even thickness helps cook it evenly.
- Pat the chicken dry before dredging in flour to help the coating stick and brown well.
- Cook in a hot skillet with oil and butter—don’t crowd the pan or move the chicken too soon, let it form a crust.
- Flip once and cook briefly on the other side; thin cutlets cook fast, so watch carefully.
These steps keep the chicken juicy inside and nicely browned outside, which makes a big difference for this dish!
Equipment You’ll Need
- Large skillet – I like using a skillet that heats evenly to brown the chicken well. It’s perfect for searing and simmering everything in one pan.
- Meat mallet or rolling pin – use this to flatten the chicken for even cooking and tender bites.
- Shallow dish – for dredging the chicken in flour easily and evenly.
- Cooking spoon – helps stir the mushrooms and scrape up flavorful bits from the pan.
- Measuring cups and spoons – for accurate wine, broth, and butter amounts to keep the dish balanced.
Flavor Variations & Add-Ins
- Switch the chicken with turkey cutlets for a lighter version that still tastes great.
- Replace mushrooms with artichoke hearts or roasted red peppers for a different flavor twist.
- Add a splash of heavy cream at the end for a richer, creamier sauce.
- Sprinkle with grated Parmesan cheese just before serving for extra savory flavor.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine (sweet or dry)
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken Marsala recipe takes about 10 minutes to prep and 20 minutes to cook, so around 30 minutes total. It’s a quick but impressive meal you can easily make on a weeknight or for guests!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast horizontally into two thin cutlets. Place them between plastic wrap and gently pound to about 1/2 inch thick for even cooking. Season both sides with salt and black pepper.
2. Dredge the Chicken:
Pour the flour into a shallow dish. Lightly coat each chicken cutlet with flour, shaking off any extra so it’s not too thick.
3. Cook the Chicken:
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until hot but not smoking. Add chicken cutlets in a single layer and cook for 3-4 minutes per side, until golden brown. Remove chicken from the pan and set aside.
4. Cook the Mushrooms and Make the Sauce:
In the same pan, add sliced mushrooms and cook, stirring often, until browned and any liquid evaporates, around 5-6 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the Marsala wine, scraping the pan bottom to lift browned bits. Let it simmer and reduce slightly for 2-3 minutes. Then add chicken broth and simmer until the sauce thickens a bit, about 4-5 minutes.
5. Finish the Dish:
Stir in the remaining 2 tablespoons butter until melted and the sauce looks smooth and glossy. Return the chicken to the pan and spoon the sauce and mushrooms over them. Let it cook another 2-3 minutes so the chicken warms through and soaks up some sauce.
6. Serve:
Sprinkle chopped fresh parsley over the top for a fresh touch. Serve the Chicken Marsala hot, ideally on a bed of pasta, mashed potatoes, or creamy polenta to enjoy all that delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the refrigerator overnight before slicing and pounding it. This helps ensure even cooking and a tender texture.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry is a great substitute. Alternatively, use a mix of sweet white wine with a splash of brandy to mimic that rich, slightly sweet flavor.
How Should I Store Leftovers?
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to keep the chicken tender and the sauce creamy.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce, then refrigerate separately. Reheat slowly on the stove before serving, adding a splash of chicken broth or water to loosen the sauce if needed.
