Chicken Marsala is a classic Italian-American dish that feels like a special treat any day of the week. It features tender chicken breasts sautéed until golden, then simmered in a rich and flavorful sauce made with Marsala wine, mushrooms, and a touch of garlic. The sauce is silky and slightly sweet, perfectly complementing the savory chicken and earthy mushrooms.
I love making Chicken Marsala because it’s simple but feels fancy enough for guests or a cozy dinner at home. The smell while it’s cooking fills the kitchen with warmth and makes everyone eager to sit down and eat. My little tip is to not rush the sauce—letting it reduce a bit really brings out the wonderful depth of flavor that makes this dish so memorable.
One of my favorite ways to enjoy Chicken Marsala is served over a bed of creamy mashed potatoes or buttered noodles to soak up all that delicious sauce. It’s also great with a side of steamed veggies or a crisp green salad. Every time I make it, it brings a little bit of Italy to the table and always gets praise for how comforting and tasty it is.
Key Ingredients & Substitutions
Chicken breasts: Pounding them to an even thickness helps them cook quickly and stay tender. If you prefer, thin-cut chicken thighs also work and add extra juicy flavor.
Marsala wine: This fortified wine is the star of the sauce, giving it a slightly sweet, rich taste. If you don’t have Marsala, dry sherry or a mix of white wine with a splash of brandy makes a good substitute.
Mushrooms: Cremini or button mushrooms are classic choices. You can also use baby bella or shiitakes for a deeper flavor. Fresh mushrooms absorb the sauce better than canned.
Flour: Lightly dredging the chicken in flour helps create a golden crust and thickens the sauce slightly. For gluten-free, use almond flour or a gluten-free blend.
Butter & oil: Using a mix adds richness and helps cook the chicken evenly. You can use all olive oil or all butter based on your preference.
How Do You Make the Sauce Rich and Smooth Without It Separating?
The sauce is where Chicken Marsala shines, so it’s important to build it in stages: sauté mushrooms first to concentrate their flavor, then add garlic.
- Deglaze the pan with Marsala wine and chicken broth, scraping up browned bits for extra taste.
- Simmer gently to reduce and thicken the sauce — this intensifies flavors and prevents a watery finish.
- Finish by stirring in cold butter off heat. This enriches the sauce and gives it a smooth shine without breaking.
Be patient and let the sauce reduce slowly. Rushing this step can leave a thin sauce that lacks depth. Taking your time creates that velvety, flavorful Marsala sauce everyone loves.
Equipment You’ll Need
- Large skillet – I use this because it cooks the chicken evenly and fits all ingredients comfortably.
- Meat mallet or rolling pin – makes pounding the chicken smooth and even.
- Shallow dish – perfect for dredging the chicken in flour without making a mess.
- Wooden spoon or spatula – helps scrape up browned bits and stir the sauce gently.
- Measuring cups and spoons – keeps your ingredients accurate, especially for wine and broth.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Add a splash of cream or a dollop of mascarpone at the end for a richer, creamier sauce.
- Swap mushrooms for sautéed spinach or roasted peppers for a different vegetable twist.
- Sprinkle with Parmesan cheese or a touch of red pepper flakes for added flavor and heat.
How to Make Chicken Marsala
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil or unsalted butter (or a combination)
For The Sauce:
- 8 oz cremini or button mushrooms, sliced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth (low sodium)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter (to finish the sauce)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, so you’ll have dinner ready in around 30 minutes total – perfect for a delicious weeknight meal or a relaxed weekend dinner.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Start by trimming any excess fat from the chicken breasts and pounding them gently until they are about ½ inch thick. Season both sides with salt and pepper. Pour the flour into a shallow dish and dredge each chicken breast on both sides, shaking off any extra flour. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they turn a beautiful golden brown and are cooked through. Remove the chicken from the pan and set aside on a plate.
2. Make the Mushroom Marsala Sauce:
In the same skillet, add the remaining 2 tablespoons of oil or butter. Toss in the sliced mushrooms and sauté them for 5-7 minutes, until they are nicely browned and their moisture evaporates. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to lift all those flavorful browned bits. Let the sauce simmer for 8-10 minutes, which will thicken it slightly and concentrate the flavors.
3. Finish the Dish:
Return the cooked chicken breasts to the skillet, spoon some of the mushroom sauce over the top, and let everything cook together for another 2-3 minutes so the flavors blend and the chicken warms back up. Stir in the butter off the heat to give the sauce a glossy, rich finish. Sprinkle chopped fresh parsley over the dish for a fresh touch.
Serve your Chicken Marsala hot, ideally over mashed potatoes, pasta, or rice so you can enjoy every bit of that delicious sauce. Enjoy!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it in the refrigerator overnight or use the cold water method to speed things up. Pat the chicken dry to avoid excess moisture that can prevent browning.
Can I Substitute Another Wine for Marsala?
If you don’t have Marsala wine, dry sherry or a mix of dry white wine with a splash of brandy works well as a substitute. Avoid sweet wines, as they will alter the flavor balance of the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid drying out the chicken, or microwave covered with a damp paper towel.
Can I Make Chicken Marsala Ahead of Time?
Yes! You can prepare the sauce and cook the chicken up to a day ahead. Store separately in the fridge and reheat together just before serving for best flavor and texture.
