Chicken Marsala is a classic Italian-American dish that’s all about tender chicken breasts cooked in a rich and flavorful mushroom and Marsala wine sauce. The sauce is a lovely mix of earthy mushrooms, sweet and slightly tangy Marsala wine, and a hint of garlic and herbs that coats the chicken perfectly. It’s simple but feels special every time I make it.
I love how easy this dish is to prepare, yet it always impresses. One tip I have is to use good quality Marsala wine since it really makes a difference in the flavor. I also like to take my time browning the chicken so it gets a nice golden crust before adding the sauce—this step adds so much depth to the overall taste.
For serving, I usually put Chicken Marsala on a bed of buttery mashed potatoes or creamy pasta because the sauce soaks up beautifully. It’s a great meal for a cozy weeknight dinner or when I have friends over and want to serve something a little fancy without too much fuss. Every time I make it, my kitchen smells amazing, and it feels like a little celebration, even on an ordinary day.
Key Ingredients & Substitutions for Chicken Marsala
Chicken breasts: Using boneless, skinless chicken breasts lets the sauce shine. I like to butterfly and pound them for even cooking and tender bites.
Mushrooms: Cremini mushrooms add a nice earthiness, but white button mushrooms work well too. You can also try shiitake for a different flavor.
Marsala wine: This is the star for the sauce’s unique flavor. If you don’t have Marsala, dry sherry or Madeira wine are good substitutes. Avoid sweet cooking wine, which can be too sugary.
Butter and olive oil: The combo helps brown the chicken and mushrooms nicely. Butter adds richness while olive oil prevents burning.
Chicken broth: Adds depth and stretches the Marsala wine into a silky sauce. Use low-sodium broth to control saltiness.
How Can You Achieve Perfectly Browned Chicken and Sauce in Chicken Marsala?
One key step is getting a golden crust on the chicken before making the sauce. Here’s how I do it:
- Pat the chicken dry and season well, then dredge lightly in flour to help browning.
- Heat the skillet until the butter is melted and oil shimmers, but not smoking.
- Cook chicken without moving it for 4-5 minutes per side until deeply golden.
- Use the same pan for the sauce—you’ll get wonderful flavor from the browned bits left behind.
- Add mushrooms and sauté thoroughly to release moisture and get a nice caramelized color.
- Simmer the Marsala wine and broth to reduce and thicken the sauce, scraping up all the tasty bits stuck to the pan.
Taking your time on these steps means your chicken will be juicy with a rich, flavorful sauce that’s perfect to spoon over potatoes or pasta.
Equipment You’ll Need
- Large skillet or frying pan – I prefer a spacious one so the chicken can brown evenly and the sauce can cook without splashing everywhere.
- Meat mallet or rolling pin – helps gently pound the chicken to an even 1/2-inch thickness for uniform cooking.
- Shallow dishes or plates – for dredging the chicken in flour and for seasoning ingredients.
- Wooden spoon or spatula – perfect for scraping up browned bits and stirring the sauce without damaging your pan.
- Measuring cups and spoons – to keep your ingredients accurate for the sauce.
- Tongs and knife – for handling the chicken and slicing mushrooms easily.
Flavor Variations & Add-Ins
- Protein swap: Use thin pork cutlets or veal scallops instead of chicken for different textures and flavors.
- Cheese boost: Sprinkle some grated Parmesan or Pecorino over the dish just before serving for extra savory flair.
- Veggie twist: Add sautéed spinach, cherry tomatoes, or zucchini slices to the sauce for more vegetables.
- Spice it up: Incorporate a pinch of crushed red pepper flakes or a splash of balsamic vinegar for a tangy kick or extra depth.
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
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
This Chicken Marsala recipe takes about 10 minutes to prepare and around 20 minutes to cook. So, within 30 minutes, you’ll have a delicious, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Prep the Chicken:
Slice each chicken breast in half horizontally (butterfly) and gently pound them to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
2. Dredge the Chicken:
Place the flour in a shallow dish. Lightly coat each chicken piece in the flour, shaking off any extra.
3. Brown the Chicken:
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until hot but not smoking. Add the chicken breasts and cook them for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
4. Cook the Mushrooms and Garlic:
Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Toss in the sliced mushrooms and sauté for 6-8 minutes until they brown and most of their moisture evaporates. Stir in the minced garlic and cook for another minute until fragrant.
5. Make the Sauce:
Pour the Marsala wine into the pan and bring it to a simmer. Use a wooden spoon to scrape and loosen any browned bits stuck to the pan—it adds great flavor! Then add the chicken broth and let the sauce simmer for about 5 minutes to reduce and thicken slightly.
6. Combine and Finish:
Return the chicken to the skillet, spooning the sauce and mushrooms over the top. Let everything heat through for 2-3 minutes.
7. Serve:
Sprinkle the fresh chopped parsley on top for a pop of color and flavor. Serve immediately, pairing it with mashed potatoes, pasta, or your favorite crusty bread to soak up all the wonderful sauce.
Can I Use Frozen Chicken for Chicken Marsala?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight. Pat them dry before cooking to ensure a nice golden crust and to prevent excess moisture in the pan.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or Madeira wine are great alternatives. Avoid sweet cooking wines, as they can make the sauce too sweet. You can also use a mix of white grape juice and a splash of brandy as a non-alcoholic option.
How Should I Store Leftover Chicken Marsala?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat to keep the chicken tender and the sauce silky. Adding a splash of broth can help loosen the sauce if it thickens too much.
Can I Prepare Chicken Marsala Ahead of Time?
Absolutely! You can cook the chicken and sauce separately, then combine and reheat just before serving. This is great for meal prep or entertaining when you want to save time without sacrificing flavor.