Chicken Marsala is a classic and comforting dish featuring tender chicken breasts cooked in a rich and flavorful Marsala wine sauce with mushrooms. The sauce is silky and slightly sweet, with a wonderful depth from the mushrooms and the wine. It’s a perfect balance of simple ingredients coming together to create something special.
I love making Chicken Marsala when I want a cozy yet elegant meal that doesn’t take too long to prepare. The smell of the wine and mushrooms simmering always gets me excited, and it’s one of those dishes that feels fancy but is actually really easy to pull off. A quick tip I like to follow is to use a good quality Marsala wine since it makes a big difference in the flavor.
Serve Chicken Marsala over a bed of buttery mashed potatoes or with some crusty bread to soak up all that delicious sauce. I find it’s a great recipe to make for a weeknight dinner or when friends come over because it feels special without too much fuss. Plus, the leftover sauce tastes amazing even the next day!
Key Ingredients & Substitutions for Chicken Marsala
Chicken breasts: Using boneless, skinless pieces makes cooking faster and easier. If you want even quicker cooking, cut them in half horizontally for thinner cutlets.
Marsala wine: This is the star ingredient for the sauce. If you don’t have Marsala, dry sherry or a dry white wine works as a substitute, but avoid sweet wines to keep the balance.
Mushrooms: Cremini mushrooms have a nice earthy flavor, but white button mushrooms or baby bella are good options too. Fresh is best for that meaty texture.
Flour: It’s used to dredge the chicken and thicken the sauce slightly. For a gluten-free option, use cornstarch or a gluten-free flour blend.
Butter & olive oil: Both add rich flavor and help brown the chicken and mushrooms. You can swap olive oil with vegetable oil if needed, but butter adds a nice creaminess to the sauce.
How Do You Get the Chicken Golden and Tender Without Overcooking?
Here’s how I make sure the chicken cooks just right:
- Pound the chicken to an even thickness. This prevents uneven cooking and keeps the chicken tender.
- Don’t overcrowd the pan. Cook the chicken in batches if needed, so it gets a nice sear.
- Cook over medium heat. This lets the outside brown well without burning while cooking through gently.
- Let the chicken rest briefly. After cooking, tent it with foil to keep juices inside and finish warming in the sauce.
With these tips, you get flavorful, juicy chicken with a golden crust every time!
Equipment You’ll Need
- Large skillet – I like it because it browns the chicken and mushrooms evenly and can handle the sauce easily.
- Meat mallet or rolling pin – helps you gently pound the chicken to an even thickness for quick, uniform cooking.
- Cooking spoon or tongs – useful for flipping the chicken and stirring the mushrooms and sauce without breaking the pieces.
- Measuring cups and spoons – keep the ingredients precise for consistent results.
- Plate or tray – for dredging the chicken in flour before cooking.
Flavor Variations & Add-Ins
- Use port or red wine instead of Marsala for a richer flavor, especially if you prefer a deeper, more robust sauce.
- Add sautéed shallots or garlic with the mushrooms for an extra layer of aroma and flavor.
- Try finishing the dish with a splash of heavy cream for a creamier sauce and silkier texture.
- Include roasted or sautéed vegetables like spinach, asparagus, or zucchini to make it more colorful and nutritious.
Chicken Marsala Recipe
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped (for garnish)
Time Needed:
This dish takes about 10 minutes of prep time and 20 minutes of cooking. In around 30 minutes total, you’ll have a delicious and comforting Chicken Marsala ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound each chicken breast until it’s about 1/2 inch thick. Season both sides with salt and pepper. This helps the chicken cook evenly and stay tender.
2. Dredge the Chicken:
Pour the flour onto a plate. Coat each chicken breast lightly in the flour and shake off any extra. This gives the chicken a nice crust when cooked.
3. Cook the Chicken:
In a large skillet over medium heat, warm 2 tablespoons of olive oil and 2 tablespoons of butter. Add the chicken breasts and cook about 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and keep warm by covering it lightly with foil.
4. Cook the Mushrooms:
In the same skillet, add the remaining 2 tablespoons of olive oil and the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 7 minutes.
5. Make the Sauce:
Pour the Marsala wine into the skillet with the mushrooms. Let it simmer and reduce by half, which takes about 3 to 4 minutes. Then add the chicken stock and continue simmering until the sauce thickens slightly, about 3 to 5 minutes. Stir in the remaining 2 tablespoons of butter until the sauce is smooth and silky.
6. Finish and Serve:
Return the cooked chicken breasts to the pan and spoon the sauce and mushrooms over them. Warm the chicken in the sauce for 2 minutes to combine the flavors. Sprinkle fresh chopped parsley on top before serving.
Enjoy your Chicken Marsala hot, served over mashed potatoes, pasta, or with crusty bread to soak up all that tasty sauce!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to remove any excess moisture for better browning.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a dry white wine are good alternatives. Avoid sweet wines, as they can alter the flavor balance of the dish.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the chicken and sauce up to a day ahead. Store separately in airtight containers in the fridge and reheat gently on the stovetop before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to prevent the chicken from drying out. Adding a splash of chicken stock can help refresh the sauce.