Chicken Marsala is a classic dish that’s simple yet full of flavor. It features tender chicken breasts cooked in a rich mushroom and Marsala wine sauce that’s both slightly sweet and wonderfully earthy. The sauce thickens up just right to coat each piece of chicken, making every bite satisfying and tasty.
I love making Chicken Marsala because it feels a little special without being complicated. Using fresh mushrooms and a good splash of Marsala wine really brings the dish to life. When I make it at home, I often double the sauce so there’s plenty to spoon over some mashed potatoes or pasta on the side.
This dish always feels like a warm welcome at the dinner table. I like serving it with a simple green salad or some steamed veggies for a balanced meal. It’s the kind of dinner that makes everyone smile and ask for seconds, which is always a good sign in my book!
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken to an even thickness helps it cook evenly and stay tender. If you prefer, boneless chicken thighs can be used for a juicier result.
Mushrooms: Cremini mushrooms add a nice earthiness. You can also try white button mushrooms or even shiitakes for a different twist.
Marsala wine: This sweet, fortified wine is key for flavor. If you don’t have Marsala, dry sherry or a mix of white wine and a splash of balsamic vinegar works well.
Butter & olive oil: Using both helps with flavor and browning. Olive oil raises the heat limit and butter adds richness.
Chicken broth: It adds depth to the sauce. Vegetable broth is a good substitute for a lighter or vegetarian-friendly version.
How Do You Get the Chicken Perfectly Golden and Tender?
Achieving that golden crust while keeping the chicken juicy is all about preparation and heat control:
- Pound the chicken evenly to about ½ inch thick so it cooks at the same rate and stays tender.
- Pat the chicken dry before dredging in flour; this helps create a crisp crust.
- Use medium-high heat to sear the chicken. Too low, and it’ll steam; too high, and the outside burns before the inside cooks.
- Don’t overcrowd the pan—cook the chicken in batches if needed for the best sear.
- Let the chicken rest off the heat after cooking to keep it juicy.
Equipment You’ll Need
- Large skillet – I find it best for browning chicken and simmering everything together, plus it’s easy to clean.
- Meat mallet or rolling pin – for pounding the chicken evenly to ½ inch thickness, which helps it cook perfectly.
- Plastic wrap or parchment paper – to cover the chicken while pounding so it doesn’t splatter or tear.
- Fork or tongs – for turning the chicken pieces and handling mushrooms safely.
- Measuring cups and spoons – to keep your ingredients accurate so the flavor turns out just right.
Flavor Variations & Add-Ins
- Swap the chicken for turkey cutlets or veal for a different but equally tasty protein.
- Add a splash of heavy cream at the end of cooking for a creamier sauce.
- Include some sautéed spinach or onions with the mushrooms for added flavor and texture.
- Use dry sherry or port instead of Marsala for a different depth of sweetness and richness.
How to Make Chicken Marsala
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- ½ cup all-purpose flour, for dredging
For the Sauce:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
To Serve (Optional):
- Cooked pasta or mashed potatoes
Time You’ll Need
This delicious Chicken Marsala comes together in about 30 minutes total. It takes around 10 minutes to prep and pound the chicken, then about 20 minutes to cook the chicken and make the sauce.
Easy Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to about ½ inch thick. This helps the chicken cook evenly. Season both sides with salt and pepper. Then, lightly dredge the chicken in flour, shaking off any extra flour.
2. Cook the Chicken:
Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, place the chicken in the skillet. Cook each side until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and keep warm on a plate.
3. Make the Mushroom Marsala Sauce:
Lower the heat to medium. Add the sliced mushrooms to the same skillet and sauté them until they are golden and soft, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Pour in the Marsala wine and scrape the skillet’s bottom to lift any flavorful browned bits. Let it simmer for 2-3 minutes.
Next, add the chicken broth and continue simmering until the sauce thickens slightly, around 4-5 minutes. Stir in the remaining 2 tablespoons of butter and chopped parsley to give the sauce a nice shine and fresh flavor.
4. Bring It All Together:
Return the cooked chicken breasts to the skillet. Spoon the mushroom sauce over the chicken and let it warm through for 2 minutes.
5. Serve and Enjoy!
Serve your tasty Chicken Marsala over cooked pasta or mashed potatoes if you like. Sprinkle extra chopped parsley on top for a fresh touch. Enjoy your meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and cooking. Using frozen or partially frozen chicken can result in uneven cooking.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry, Madeira, or a mix of white wine and a splash of balsamic vinegar make good substitutes that still provide a rich, slightly sweet flavor.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! Prepare the chicken and sauce as directed, then cool and refrigerate. When ready to serve, gently reheat on the stove, adding a splash of chicken broth or water if the sauce has thickened too much.
