Chicken Marsala is a comforting and delicious dish that’s all about tender chicken breasts cooked in a rich mushroom and Marsala wine sauce. The sauce is perfectly silky and full of flavor, with earthy mushrooms adding a nice texture and a hint of sweetness from the wine. It’s a classic favorite that feels fancy but is actually pretty simple to make.
I love making Chicken Marsala when I want something that feels special without spending hours in the kitchen. The sauce comes together quickly, and the combination of garlic, mushrooms, and wine never fails to make everyone at the table smile. One tip I always follow is to have some good crusty bread on hand—it’s perfect for soaking up every last drop of that yummy sauce.
For me, this dish is best served with a side of creamy mashed potatoes or a bed of pasta, so the sauce can mingle with everything on your plate. It’s the kind of meal that warms you up and makes any day feel a little more celebratory. Whenever I make Chicken Marsala, it reminds me of cozy dinners with friends and family sharing stories and laughing around the table.
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken helps it cook evenly and stay tender. You can use chicken thighs if you prefer a juicier, richer flavor.
Mushrooms: Cremini or white mushrooms work well here for their mild, earthy taste. If you want more depth, try baby bella or shiitake mushrooms.
Marsala wine: This sweet Italian wine gives the sauce its signature flavor. If you don’t have Marsala, dry sherry or a mix of white wine and a splash of brandy are good alternatives.
Butter and olive oil: Using both adds flavor and helps brown the chicken nicely. If you want to make the dish dairy-free, swap butter for olive oil or a plant-based butter.
How Do You Get the Chicken Tender and Sauce Rich?
Two things matter here: even cooking of the chicken and building the sauce step-by-step.
- First, pound the chicken to an even thickness so it cooks evenly and stays juicy.
- Next, dredge the chicken lightly in flour to get a nice golden crust when it cooks.
- Cook the chicken in hot oil and butter until golden on both sides, then set aside—this keeps it tender.
- Use the same pan for mushrooms and garlic to soak up all the good browned bits.
- Add wine and broth, scraping the pan to loosen flavors, then simmer until the sauce thickens and concentrates.
- Finish with butter for a smooth, shiny sauce.
By following these steps, you get tender chicken and a sauce rich with flavor for an easy, satisfying meal.
Equipment You’ll Need
- Meat mallet or rolling pin – I use this to pound the chicken evenly, helping it stay tender and cook quickly.
- Shallow dishes or bowls – for dredging the chicken in flour easily and without mess.
- Large skillet or frying pan – a wide pan lets the chicken brown nicely and makes the sauce easy to cook.
- Wooden spoon or spatula – for scraping up browned bits and stirring the sauce without scratching your pan.
- Kitchen tongs – helpful for turning and removing the chicken without burning your fingers.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat that stays tender.
- Try adding a splash of heavy cream or mascarpone at the end for a richer, creamier sauce.
- Include sautéed shallots or onions along with the garlic for extra sweetness and depth.
- Sprinkle with grated Parmesan cheese before serving for a salty, cheesy finish.
Chicken Marsala Recipe
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
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
For the Sauce:
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and about 20 minutes to cook, so you can have a yummy meal ready in around 30 minutes. It’s fairly quick and perfect for a satisfying weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them until they’re an even 1/2 inch thick. This helps them cook evenly and stay tender. Season both sides with salt and freshly ground black pepper.
2. Dredge and Brown the Chicken:
Put the flour in a shallow dish. Lightly coat each chicken breast with flour, shaking off any extra. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is foamy. Cook the chicken breasts until golden brown and cooked through—about 4 to 5 minutes per side. Then take the chicken out of the pan and keep it warm.
3. Make the Marsala Sauce:
In the same skillet, add the sliced mushrooms. Cook, stirring occasionally, for about 5 minutes until they’re softened and browned. Add the minced garlic and cook for another minute until you can smell the lovely aroma.
Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s where the flavor is! Let the sauce simmer and reduce by half, which takes about 5 to 7 minutes.
Stir in the remaining 2 tablespoons of butter until the sauce is smooth and shiny.
4. Bring It All Together:
Put the chicken breasts back into the skillet and spoon the sauce over them. Let everything cook together for 2 more minutes to warm through and let the flavors blend.
Sprinkle chopped fresh parsley over the dish for a bright, fresh finish.
Serve your Chicken Marsala with creamy mashed potatoes, pasta, or crusty bread to enjoy every bit of that delicious sauce!
Can I Use Frozen Chicken for Chicken Marsala?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and cooking. This helps ensure even cooking and the best texture.
Can I Substitute Marsala Wine?
If you don’t have Marsala wine, dry sherry or a mix of white wine with a splash of brandy works well. Avoid cooking wines with added salt for the best flavor.
How Do I Store Leftovers?
Store leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the sauce creamy.
Can I Make This Ahead of Time?
You can prepare the chicken and sauce separately and store them in the fridge. Reheat together just before serving for a quick and tasty meal.
