Chicken Marsala is a classic Italian-American dish that’s both comforting and full of flavor. It features tender chicken breasts lightly coated and cooked until golden, then simmered in a rich sauce made from Marsala wine and mushrooms. The combination of crispy chicken and the deep, slightly sweet sauce makes it a meal that’s easy to love.
I really enjoy making Chicken Marsala because it feels special but doesn’t take a lot of effort. The mushrooms soak up the wine sauce beautifully, and the whole dish comes together in just one pan. I like to cook it just enough to keep the chicken juicy, and sometimes I add a little garlic or fresh herbs to brighten things up.
My favorite way to serve Chicken Marsala is over a bed of buttery mashed potatoes or alongside some simple pasta to catch all that delicious sauce. It’s also a great dish to share on a cozy evening when you want something satisfying without fuss. Every time I make it, it feels like a warm, happy meal that’s just right for any night of the week.
Key Ingredients & Substitutions
Chicken Breasts: Thinner breasts cook evenly and stay tender. If you can’t find boneless breasts, try boneless thighs—they’re juicier but take a little longer to cook.
Mushrooms: Cremini mushrooms add richness, but white button mushrooms work just fine. You can even mix in shiitake for an earthier flavor.
Marsala Wine: This is the star of the sauce. If you don’t have Marsala, dry sherry or sweet Madeira make good substitutes. For a non-alcoholic version, use grape juice plus a splash of balsamic vinegar.
Flour: Used for a light coating that helps brown the chicken and thicken the sauce. You can swap all-purpose flour for gluten-free flour blends if needed.
How Can I Get the Chicken Nice and Golden Without Overcooking?
A golden crust means good flavor and a lovely appearance. Follow these tips:
- Pat chicken dry before seasoning to prevent steaming.
- Dredge lightly in flour, shake off the excess so it’s not clumpy.
- Heat the pan and oil well before adding chicken to get an instant sizzle.
- Don’t move the chicken too much—let it develop a crust before flipping.
- Cook about 4-5 minutes each side depending on thickness; thinner pieces cook faster.
Rest the chicken briefly after cooking to keep juices inside, then return it to the sauce later to warm through without drying out.
Equipment You’ll Need
- Large skillet – I like a skillet with a non-stick or cast-iron surface to get a good sear and make clean-up easier.
- Meat mallet or rolling pin – for pounding the chicken evenly and preventing overcooking.
- Shallow dish – to dredge the chicken in flour smoothly.
- Wooden spoon or spatula – perfect for scraping up browned bits and stirring the sauce.
- Measuring cups and spoons – to keep the sauce balanced and consistent.
- Tongs – to turn and remove the chicken easily without breaking it.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more forgiving meat.
- Stir in a splash of balsamic vinegar or a pinch of red pepper flakes to add depth and a little heat.
- Add fresh herbs like thyme or rosemary to the sauce for aromatic touch.
- Incorporate sautéed onions or a handful of spinach for more veggies and flavor.
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, divided
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- ¾ cup Marsala wine (sweet or dry, based on preference)
- ¾ cup chicken broth
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 clove garlic, minced
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. In total, plan for approximately 30 minutes from start to finish—a quick and delicious meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice the chicken breasts horizontally to make them thinner or gently pound to about ½ inch thickness. Season both sides with salt and pepper. Place flour in a shallow dish and dredge each chicken breast in it, shaking off any excess flour.
2. Cook the Chicken:
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes on each side. Remove the chicken from the pan and set aside.
3. Cook the Mushrooms and Make the Sauce:
In the same skillet, add remaining 2 tablespoons olive oil and 2 tablespoons butter. Add the sliced mushrooms and garlic if using. Sauté until mushrooms are browned and tender, about 5 minutes. Pour in Marsala wine, scraping up any browned bits from the pan. Let the wine reduce by half, about 3-4 minutes. Add chicken broth and cook for another 3-4 minutes until the sauce thickens slightly.
4. Finish the Dish:
Return the chicken to the skillet and spoon the sauce and mushrooms over the top. Simmer for 2-3 minutes to warm everything through and let the flavors meld. Sprinkle with chopped fresh parsley for a fresh touch.
Serve your Chicken Marsala hot with mashed potatoes, pasta, or crusty bread to enjoy all the lovely sauce. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it in the fridge overnight or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry well to get a nice sear.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or sweet Madeira wine make great substitutes. For a non-alcoholic option, try grape juice mixed with a splash of balsamic vinegar to mimic the flavor.
Can I Make Chicken Marsala Ahead of Time?
Yes! You can prepare the sauce and cook the chicken a day in advance. Store separately in airtight containers in the fridge and reheat gently in a skillet, adding a splash of broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly and avoid drying out the chicken.
