Chicken Marsala is a classic dish that feels like a special treat every time I make it. The star here is tender chicken breasts cooked just right and smothered in a rich mushroom and Marsala wine sauce. The sauce is silky and flavorful, with a nice touch of sweetness from the wine and earthiness from the mushrooms.
I love how easy it is to whip up this meal, yet it always feels fancy enough for guests or a cozy dinner at home. My little tip is to let the chicken brown properly before adding the sauce—that crispy edge really brings out the best texture and flavor. Plus, the aroma that fills the kitchen while it’s cooking is absolutely wonderful.
My favorite way to serve Chicken Marsala is over a bed of creamy mashed potatoes or buttered noodles, so every bit of that delicious sauce can be soaked up and enjoyed. It’s one of those dishes that feels warm and comforting but also a little bit special, making it perfect for both weeknight meals and weekend dinners. I always find myself making a little extra sauce because it’s just too good to waste!
Key Ingredients & Substitutions
Chicken Breasts: Pounding the chicken to an even thickness is important for even cooking. If you prefer, thin cutlets or chicken thighs can work too, but adjust cooking times accordingly.
Marsala Wine: This sweet or dry wine gives the dish its signature flavor. If you don’t have Marsala, a dry sherry or even a mix of white wine and a splash of brandy can be a good substitute.
Mushrooms: Cremini mushrooms add depth, but white button mushrooms or baby bella are great options based on availability and what you like.
Butter & Olive Oil: A mix of both gives a nice balance of flavor and helps prevent the butter from burning during cooking. You can use all olive oil or all butter, but the mix works best.
How Can You Achieve Perfectly Golden, Tender Chicken?
Getting the chicken just right is key! Follow these steps for best results:
- Pound the chicken evenly to about 1/2 inch to help it cook uniformly.
- Season well and lightly dredge in flour—this creates a nice golden crust.
- Use a combination of butter and oil in the pan for browning without burning.
- Cook the chicken on medium-high heat without moving too much, about 4-5 minutes per side.
- Remove the chicken once browned and cooked through, then finish in the sauce to keep it juicy.
Patience and medium heat help develop color and lock in moisture. This way, your chicken stays tender and flavorful under the delicious mushroom sauce!
Equipment You’ll Need
- Large skillet – I prefer a wide skillet to cook the chicken and mushrooms evenly without overcrowding.
- Meat mallet or rolling pin – helps pound the chicken to an even thickness for quick, uniform cooking.
- Shallow dish or plate – for dredging the chicken in flour so it gets coated evenly.
- Wooden spoon or spatula – great for scraping up browned bits and stirring the sauce.
- Measuring cups and spoons – for precise liquid measurements, ensuring the sauce turns out just right.
Flavor Variations & Add-Ins
- Swap the chicken for veal or pork cutlets to make a different but equally tasty version.
- Add a splash of heavy cream or a sprinkle of Parmesan cheese to make the sauce creamier.
- Include sautéed spinach or peas for a fresh veggie boost in your dish.
- Use sweet Marsala for a richer, dessert-like flavor, or dry Marsala for a more savory profile.
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 tbsp unsalted butter, divided
- 3 tbsp olive oil, divided
- 8 oz cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 3/4 cup Marsala wine (dry or sweet)
- 3/4 cup chicken broth
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes total: 10 minutes to prep the chicken and ingredients, 15 minutes to cook, and a few minutes to finish and serve. It’s a quick, satisfying meal that comes together easily!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or in a large bag, and gently pound them with a meat mallet or rolling pin until about 1/2 inch thick. Season both sides with salt and pepper.
2. Dredge in Flour:
Lightly coat each chicken breast in flour, shaking off any extra to avoid a heavy crust.
3. Brown the Chicken:
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook about 4-5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
4. Cook the Mushrooms and Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Add sliced mushrooms and sauté until tender and brown, about 5-7 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Make the Sauce:
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the pan. Let the sauce simmer and reduce slightly, about 10 minutes. Stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
6. Finish and Serve:
Return the chicken to the pan, spoon sauce over the top, and warm for another 2-3 minutes. Garnish with freshly chopped parsley. Serve over mashed potatoes, pasta, or rice to soak up that delicious sauce. Enjoy!
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 before cooking. This ensures even cooking and the best texture.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, try dry sherry or a mix of dry white wine and a splash of brandy. Avoid sweet wines unless you prefer a sweeter sauce, as that changes the flavor profile.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! Prepare the sauce and chicken separately, then combine and gently reheat before serving. This helps keep the chicken tender and the sauce fresh.
