Chicken Marsala is a classic Italian-American dish that’s all about tender chicken breasts cooked in a rich, slightly sweet Marsala wine sauce with mushrooms. The sauce is silky and full of flavor, making every bite melt in your mouth. It’s a dish that effortlessly balances the earthiness of mushrooms with the delicate taste of wine, creating a warm and comforting meal.
I love making Chicken Marsala when I want something that feels a little fancy but doesn’t take forever to prepare. One of my favorite tricks is to make sure the chicken is nicely browned before adding the sauce—that way it has a great texture and holds up well. I also like to toss in a handful of fresh parsley at the end for a pop of color and fresh flavor.
Serving this dish over a bed of creamy mashed potatoes or buttered pasta is my go-to because it soaks up all the delicious sauce. It’s perfect for a cozy dinner at home or impressing friends without stressing out in the kitchen. Whenever I make Chicken Marsala, it feels like a little celebration on the plate, and everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts makes for quick, even cooking. If you want a juicier option, try chicken thighs, but adjust cooking time accordingly.
Marsala wine: This gives the sauce its unique flavor. Dry Marsala is less sweet than sweet Marsala, so pick based on your taste. No wine? Use dry sherry or grape juice with a splash of vinegar.
Mushrooms: White button mushrooms are classic here. Cremini or baby bella mushrooms add a deeper flavor if you like.
Flour: It helps crisp the chicken and thickens the sauce. For gluten-free, use almond flour or a gluten-free all-purpose blend.
Heavy cream (optional): Adds richness and smoothness to the sauce. If you prefer a lighter version, skip it or use half-and-half.
How Can You Get Perfectly Tender, Evenly Cooked Chicken?
Pounding the chicken breasts is key. It makes them the same thickness so they cook evenly and stay tender.
- Place chicken between parchment or plastic wrap.
- Use a meat mallet or rolling pin to gently pound until about 1/2 inch thick.
- Don’t overdo it; just even out the thickness.
- Season and dredge in flour to create a nice crust when sautéed.
- Cook on medium-high heat until golden and cooked through to keep juices locked in.
Equipment You’ll Need
- Meat mallet or rolling pin – I use it to pound the chicken thin and even so it cooks quickly and stays tender.
- Large skillet or frying pan – Perfect for cooking the chicken and making the sauce all in one pan.
- Tongs or a slotted spoon – Useful for turning the chicken and removing it from the skillet without losing the crispy edges.
- Measuring cups and spoons – To get the wine, broth, and cream just right without guesswork.
- Cooking spoon or spatula – For stirring the mushroom and onion mixture smoothly.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more forgiving meat that stays tender.
- Add a splash of brandy or cognac along with the wine for a richer, deeper flavor.
- Toss in fresh thyme or rosemary with the mushrooms for fragrant herb accents.
- Swap heavy cream for mascarpone cheese to make the sauce extra creamy and mild.
Chicken Marsala
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil or unsalted butter (or a mix)
- 8 oz white mushrooms, sliced
- ½ cup shallots or finely chopped onion
- ¾ cup Marsala wine (sweet or dry, based on preference)
- ¾ cup chicken broth
- 2 tablespoons heavy cream (optional, for a richer sauce)
- 2 tablespoons fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of roughly 30 minutes. It’s quick enough for a weekday dinner but special enough for company!
Step-by-Step Instructions:
1. Prepare the Chicken:
Put the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them out to about ½-inch thick. This helps them cook evenly and stay juicy. Season both sides with salt and pepper. Then, lightly coat them in flour, shaking off any extra flour.
2. 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 until they turn golden brown and are cooked through—about 4-5 minutes on each side. Remove the chicken and keep it warm by covering loosely with foil.
3. Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of olive oil or butter. Toss in the sliced mushrooms and shallots or onion, sautéing until the mushrooms are nicely browned and the shallots are tender, about 4-5 minutes. Pour in the Marsala wine, scraping the pan to loosen all the tasty bits. Boil the wine down until it reduces by half, around 3-4 minutes. Next, pour in the chicken broth and cook until the sauce thickens slightly, about 4 more minutes. If you want a creamier sauce, stir in the heavy cream and cook for another 1-2 minutes.
4. Finish the Dish:
Put the chicken back into the skillet, spooning the sauce and mushrooms over the top. Heat for 2 more minutes so everything comes together nicely. Garnish with fresh chopped parsley and serve your Chicken Marsala while it’s warm, ideally with mashed potatoes, pasta, or steamed veggies to soak up that amazing sauce.
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure to fully thaw the chicken in the fridge overnight before pounding and cooking. Pat it dry to avoid excess moisture which can prevent browning.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a mix of grape juice with a splash of vinegar can work well. Avoid sweeter wines unless you prefer a sweeter sauce.
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 or in the microwave to keep the chicken tender.
Can I Prepare This Dish Ahead of Time?
Yes! You can make the sauce and cook the chicken separately, then combine and gently reheat before serving. Just avoid overcooking during reheating to keep the chicken moist.
