Chicken Marsala is a classic dish that’s all about tender chicken breasts cooked in a rich, flavorful mushroom and Marsala wine sauce. The mushrooms add a nice earthiness, and the sauce itself is both slightly sweet and savory, soaking into the chicken for a tasty finish every time.
I love making Chicken Marsala because it’s impressive but doesn’t feel complicated. The moment the wine hits the pan, that aroma fills the kitchen and makes everyone curious about what’s coming next. A quick tip I like to share: use freshly sliced mushrooms rather than canned if you can, since they give the sauce a better texture and taste.
For serving, I usually pair Chicken Marsala with creamy mashed potatoes or buttered noodles to catch all that delicious sauce. It’s also perfect with a simple green salad on the side for a well-rounded meal. I always find it’s a great dish to make for family dinners or when I want something a little special without spending all day in the kitchen.
Key Ingredients & Substitutions
Chicken Breasts: Pounding the chicken helps them cook evenly and stay tender. If you want a quicker option, thin-cut chicken breasts or even chicken thighs work well.
Mushrooms: Cremini mushrooms add nice earthiness. If you can’t find these, white button mushrooms are fine. For a deeper flavor, try using a mix with shiitake or portobello.
Marsala Wine: This sweet fortified wine is the star of the sauce. If you don’t have Marsala, dry sherry or a dry white wine plus a touch of sugar works as a substitute.
Butter & Olive Oil: The combo of butter and olive oil helps brown the chicken nicely and adds richness to the sauce. You can use all olive oil if needed, but butter gives extra flavor.
How Can I Get the Chicken Golden and Juicy Without Overcooking?
Here’s the trick to perfectly cooked chicken breasts in this dish:
- First, pound the chicken to an even thickness. This helps it cook evenly and prevents dryness.
- Pat the chicken dry before dredging it in flour to get a nice crust.
- Cook the chicken over medium heat. This gives it time to brown without burning.
- Don’t move the chicken too much; let it form a golden crust before flipping.
- Once cooked, remove the chicken to the side and let it rest while making the sauce.
Returning the chicken to the sauce at the end allows it to soak up flavor without cooking too long.
Equipment You’ll Need
- Large skillet – I like a good-sized pan so the chicken can cook evenly without crowding.
- Meat mallet or rolling pin – helps to pound the chicken to an even thickness, making it tender and quick to cook.
- Plastic wrap or parchment paper – keeps the chicken clean while pounding.
- Measuring cups and spoons – for accurate ingredients.
- Kitchen tongs – easy to turn and handle the chicken safely.
- Wooden spoon or spatula – perfect for scraping up browned bits and mixing the sauce.
- Serving platter or plate – for resting the cooked chicken and serving.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for a juicier, more forgiving cut.
- Add a splash of brandy or sherry to deepen the sauce flavor.
- Mix in some sautéed onions or garlic with the mushrooms for extra aroma.
- Top with grated Parmesan or fontina cheese right before serving for added richness.
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
- 1/2 cup all-purpose flour (for dredging)
For Cooking and Sauce:
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, and around 20 minutes to cook. So, in roughly 35 minutes, you’ll have a delicious Chicken Marsala ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two pieces of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides well with salt and pepper. Then, dredge the chicken in flour, shaking off any extra flour.
2. Cook the Chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook about 4-5 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
3. Make the Sauce and Finish:
In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes until they release their moisture and start to turn golden. Pour in the Marsala wine, simmer for 2-3 minutes, scraping up the browned bits from the bottom. Next, add the chicken broth and simmer for about 5 minutes until the sauce thickens slightly. Stir in the remaining 2 tablespoons of butter until the sauce is glossy and smooth. Return the chicken to the pan, spoon sauce over it, and warm everything together for 2 minutes. Garnish with fresh parsley before serving.
Enjoy your tasty Chicken Marsala with creamy mashed potatoes, pasta, or crusty bread to soak up all that wonderful sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and helps the chicken brown properly.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a dry white wine with a teaspoon of sugar added can work well as a substitute. Avoid cooking wines, as they may affect the flavor negatively.
How Should I Store Leftover Chicken Marsala?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth if the sauce has thickened too much.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken a day ahead, then gently reheat them together before serving to keep the flavors fresh and delicious.
