Chicken Marsala is a classic Italian-American dish that’s simple but packs a lot of flavor. It features tender chicken breasts cooked in a rich, slightly sweet sauce made from Marsala wine and mushrooms. The blend of the wine’s unique taste with the earthiness of the mushrooms creates a really warm and comforting meal.
I love making Chicken Marsala when I want something that feels a little special but doesn’t take forever in the kitchen. A quick tip is to use good quality Marsala wine—it really makes a difference in the sauce. I always try to get the sauce nice and thick so it coats every bite of chicken perfectly. It’s one of those dishes that feels fancy but is actually pretty easy to whip up.
My favorite way to serve Chicken Marsala is alongside a creamy mashed potato or over buttered noodles so all that gorgeous sauce can soak in. It’s also great with a simple green salad to keep things fresh. Every time I make it, the rich flavors bring a cozy and happy feeling to the table and usually get everyone asking for seconds!
Key Ingredients & Substitutions
Chicken Breasts: Pounding the chicken to an even thickness helps it cook evenly and stay juicy. You can use thin-cut chicken breasts or cut thicker ones in half horizontally as a substitute.
Marsala Wine: This sweet Italian wine gives the sauce its unique flavor. If you don’t have it, dry sherry or a mix of white wine with a bit of balsamic vinegar can work well as a substitute.
Mushrooms: Cremini or white button mushrooms are perfect here for their mild, earthy flavor. You can try baby bella or even portobello for a richer taste.
Flour: Dredging the chicken in flour helps create a light crust and thickens the sauce. For gluten-free, use a gluten-free flour blend or cornstarch instead.
How Do You Get the Chicken Tender and Sauce Rich?
The secret is in prepping and layering flavors carefully. Here’s what works for me:
- Pound the chicken: Make sure each piece is about 1/2 inch thick to cook quickly and avoid drying out.
- Don’t rush browning: Cook chicken on medium-high heat until golden on both sides; this seals in juices and adds flavor.
- Cook mushrooms well: Let mushrooms brown to bring out that deep, earthy taste before adding garlic.
- Reduce Marsala: Let the wine simmer and reduce by half to concentrate flavor and burn off alcohol.
- Finish with butter (optional): Stirring in a bit of butter at the end makes the sauce silky and rich.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or stainless steel skillet because it heats evenly and makes browning the chicken easy.
- Meat mallet or rolling pin – helps you gently pound the chicken to an even thickness for perfect cooking.
- Plastic wrap or parchment paper – to cover the chicken while pounding, keeping things tidy.
- Measuring cups and spoons – for accurate measuring of wine, broth, and other ingredients.
- Cooking spoon or tongs – for turning the chicken and stirring the sauce safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for veal or turkey cutlets for a different but similar rich flavor.
- Try adding a splash of heavy cream to make a creamier, richer sauce.
- Mix in sautéed onions or shallots with the mushrooms for extra depth.
- Use dried herbs like thyme or rosemary to add a fragrant herbal note to the sauce.
How to Make Chicken Marsala?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil or butter
For the Sauce:
- 8 ounces cremini or white mushrooms, sliced
- ¾ cup Marsala wine
- ¾ cup chicken stock or broth
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Optional: 1 tablespoon unsalted butter (to enrich sauce)
How Much Time Will You Need?
This Chicken Marsala recipe takes about 10 minutes to prepare and 15-20 minutes to cook. So, in just 30 minutes, you’ll have a delicious, restaurant-style meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness of about ½ inch. This helps the chicken cook evenly and stay tender. Season both sides well with salt and black pepper.
2. Cook the Chicken:
Lightly dredge each chicken breast in flour, shaking off the extra. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. When hot, add the chicken breasts. Cook until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and place it on a plate; keep warm.
3. Make the Sauce:
Add the remaining 2 tablespoons of olive oil or butter to the skillet. Add the sliced mushrooms and cook until they are browned and soft, about 5 minutes. Add the minced garlic and cook for about 1 minute until you can smell the aroma. Pour in the Marsala wine and cook for 2 to 3 minutes, allowing it to reduce by half. Then, add the chicken stock and stir everything together. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
4. Finish the Dish:
Return the cooked chicken breasts to the skillet. Spoon the sauce and mushrooms over the top. Cook for another 2 minutes to warm the chicken and let all the flavors come together. (Optional) Stir in 1 tablespoon of butter for a silky finish. Sprinkle with the chopped fresh parsley just before serving.
5. Serve and Enjoy:
Serve your Chicken Marsala hot, spooning lots of that lovely mushroom sauce over the chicken. It pairs perfectly with creamy mashed potatoes, buttered pasta, or your favorite green veggies. Enjoy a delicious, cozy meal!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and prevents excess moisture in the pan.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a dry white wine with a splash of balsamic vinegar works well. These alternatives mimic the sweet and savory flavor Marsala adds to the sauce.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken, then refrigerate for up to 2 days. Reheat gently on the stove to avoid drying out the chicken, adding a splash of broth if the sauce thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, stirring occasionally to heat evenly.
