Chicken Marsala is a classic Italian-American dish that’s all about tender chicken breasts cooked in a rich, flavorful sauce made from Marsala wine and mushrooms. The sauce is slightly sweet with a deep, earthy taste from the mushrooms, making it a really comforting and tasty meal.
I love making Chicken Marsala when I want something that feels a bit special but isn’t hard to put together. One tip I have is to use a good quality Marsala wine because it really makes the sauce taste so much better. I usually serve it with some mashed potatoes or pasta to soak up all that delicious sauce — leftovers are just as good the next day, too.
There’s something about this dish that reminds me of cozy dinners and family gatherings. It’s simple enough for a weeknight but fancy enough to impress guests without a lot of fuss. Whenever I make it, I always think about how the flavors seem both fancy and homey at the same time, which is a pretty great combo.
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken thin helps it cook quickly and stay tender. Boneless, skinless works best, but you could use thighs for juicier meat.
Mushrooms: Cremini mushrooms add a nice earthiness. You can swap them with white button mushrooms or portobello slices if cremini aren’t available.
Marsala wine: This is the star for flavor. If you don’t have it, dry sherry or a dry white wine mix with a splash of balsamic vinegar can work.
Chicken broth: Use low-sodium to control saltiness. Vegetable broth is a good substitute for a lighter flavor or for those avoiding meat.
How Do You Get a Perfect Golden-Brown Chicken Without Overcooking?
To get golden, crispy chicken without drying it out, it’s key to not crowd the pan and use medium-high heat.
- Pat chicken dry before dredging in flour — this helps browning.
- Heat the pan well before adding oil and chicken.
- Don’t move the chicken too soon; let it sear for 3-4 minutes on one side before flipping.
- Remove chicken once it’s just cooked through to avoid toughness.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one because it heats evenly and gives a good sear.
- Meat mallet or rolling pin – helps flatten the chicken for quick, even cooking.
- Spatula or tongs – makes flipping the chicken easy without tearing it.
- Bathroom or digital scale (optional) – good if you want to be precise with measurements.
- Measuring cups and spoons – for ingredients like wine and broth to keep things accurate.
Flavor Variations & Add-Ins
- Add a splash of heavy cream or mascarpone to make the sauce creamier and richer.
- Stir in some cooked spinach or kale just before serving for a veggie boost.
- Use sherry or white wine instead of Marsala for a different wine flavor.
- Replace chicken with veal or pork cutlets if you want a different protein.
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 tablespoons olive oil or unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, so you’re looking at about 30 minutes total for a delicious homestyle meal.
Step-by-Step Instructions:
1. Prep the Chicken:
Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them until they’re about ½ inch thick. This helps them cook evenly and stay tender.
2. Season and Dredge:
Season both sides of the chicken with salt and pepper. Then lightly coat each piece in all-purpose flour, shaking off any extra flour so it doesn’t clump up.
3. Brown the Chicken:
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Cook the chicken breasts for about 3 to 4 minutes per side until they turn a nice golden brown and are cooked through. Then, transfer them to a plate and set aside.
4. Cook the Mushrooms and Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of oil or butter. Toss in the sliced mushrooms and sauté them for 5 to 7 minutes until they’re browned and tender.
Pour in the Marsala wine, scraping the bottom of the pan to lift up any yummy browned bits. Let it simmer and reduce for 2 to 3 minutes.
Add the chicken broth, then continue cooking for another 3 to 4 minutes until the sauce thickens just a bit.
5. Finish the Dish:
Return the chicken breasts to the skillet, spooning the mushroom sauce over them. Let everything cook together for 2 more minutes so the flavors blend nicely.
6. Serve:
Sprinkle fresh chopped parsley on top for a bright finish. Serve immediately with your favorite sides like mashed potatoes, pasta, or crusty bread to soak up all that delicious sauce!
Can I Use Frozen Chicken for Chicken Marsala?
Yes, but make sure to fully thaw the chicken in the fridge overnight before using. Pat it dry to remove any excess moisture — this helps achieve a nice golden crust when cooking.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a combination of dry white wine and a splash of balsamic vinegar works well as a substitute. Avoid sweet wines as they can alter the flavor.
Can I Make Chicken Marsala Ahead of Time?
You can prepare the sauce and cook the chicken in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to combine before serving.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or microwave carefully to keep the chicken tender and sauce flavorful.
