If you’re craving a comforting dinner with a hint of elegance, this Chicken Marsala Recipe is just what you need. Whether you’re cooking for a casual weeknight or a special weekend meal, it’s a perfect way to combine tender chicken with a luscious, savory sauce that’s bursting with flavor.
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In the Kitchen
I love this chicken Marsala recipe because it feels fancy but comes together quickly — ideal when you want something special without fuss. The sauce is rich and silky, with a delicate sweetness from the Marsala wine that pairs so well with earthy mushrooms.
- Juicy and Tender Every Time: Flattening the chicken breasts evenly helps them cook quickly and stay moist.
- Golden, Satisfying Finish: Dredging in flour creates that lovely browned crust you’ll want to savor.
- Simple Ingredients, Big Impact: Just a handful of pantry staples makes this dish accessible yet impressive.
- Weeknight to Weekend Ready: You’ll find this recipe versatile enough for both laid-back dinners and hosting guests.
Ingredients at a Glance
Choosing good-quality chicken and fresh mushrooms really lifts this Chicken Marsala Recipe. I always go for firm mushrooms and the best Marsala wine I can find — it makes all the difference in the final sauce.
- Boneless skinless chicken breasts: Look for plump breasts without excess moisture to get that perfect sear.
- All-purpose flour: For dredging — this helps form a lightly crispy coating.
- Mushrooms: Cremini or white button mushrooms work well; fresh and firm are key.
- Marsala wine: Choose a dry Marsala for balanced sweetness without overpowering the dish.
- Chicken broth: Use low-sodium to control salt and enhance the sauce’s depth.
- Unsalted butter: Adds richness and a silky finish to the sauce.
- Olive oil, garlic, salt, pepper, fresh parsley: Basic seasonings that bring everything together.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chicken Marsala Recipe
Step 1 — Prepare and Dredge the Chicken
Start by patting your chicken breasts dry, which helps with searing. Season generously with salt and pepper, then dredge each piece in flour. Shake off any excess — you want a light coating, not a thick paste. This step creates the classic golden crust, so don’t skip it.
Step 2 — Brown the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Lay the chicken breasts gently in the pan — don’t overcrowd them. Cook about 4–5 minutes per side until they’re golden and release easily from the pan. Avoid flipping too soon, or the crust can tear. Once done, transfer to a plate and tent loosely with foil to keep warm.
Step 3 — Sauté the Mushrooms and Garlic
In the same skillet, add your sliced mushrooms and minced garlic. You’ll notice the pan will have some tasty browned bits left over from the chicken — those add flavor here. Cook until the mushrooms soften and turn a lovely golden-brown, about 5 minutes, stirring occasionally so they brown evenly.
Step 4 — Make the Marsala Sauce
Now pour in the Marsala wine and chicken broth, scraping the skillet’s bottom to release all those caramelized flavors. Bring the mixture to a gentle simmer and let it reduce for around 5 minutes until it thickens slightly. Off the heat, stir in the butter — this melts beautifully into a glossy, silk-smooth sauce.
Step 5 — Combine and Serve
Return the chicken breasts to the skillet and spoon the Marsala sauce over the top. Warm through for a minute or two, then sprinkle with fresh parsley for brightness. Serve immediately with your favorite sides and enjoy that rich, comforting flavor you’ll want to make again and again.
Things to Remember
Having made this Chicken Marsala Recipe many times, I can say a few tweaks make all the difference. Little attentions to timing and temperature ensure each bite is juicy and the sauce is smooth and fragrant.
- Doneness Cue: The chicken should be opaque and register 165°F internally. Don’t overcook or it dries out quickly.
- Temperature Trick: Use medium-high heat for browning, but reduce to medium when simmering the sauce to avoid burning.
- Make-Ahead Move: You can prepare the sauce up to a day ahead; reheat gently when ready to add chicken and serve.
- Common Pitfall: Avoid thick flour coating on chicken — too much can make the crust gummy instead of crispy.
Ways to Serve It
Finishing Touches
I like adding a little fresh parsley at the end — it adds a pop of color and a hint of herbal freshness that keeps the rich sauce from feeling too heavy. Sometimes, a light squeeze of lemon juice brightens the flavors nicely if you want a subtle zing.
Plays Well With
This Chicken Marsala Recipe pairs beautifully with creamy mashed potatoes, buttered egg noodles, or even a simple risotto. A side of roasted vegetables or steamed green beans balances the savory sauce and adds refreshing texture.
Simple Plating Upgrades
For a dinner party, garnish with extra parsley, a few whole sautéed mushrooms, or a sprinkle of Parmesan. Serve on a bed of silky polenta or alongside garlic bread for an inviting, restaurant-style presentation that’s still easy enough for home cooking.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container to keep the sauce thick and flavorful without drying out. They’ll stay fresh in the fridge for up to 3 days. I find the flavors even deepen overnight, making for a wonderful next-day meal.
Freezing Tips
This recipe freezes well in portions. Use a freezer-friendly container or heavy-duty freezer bag and thaw overnight in the fridge. Avoid freezing with fresh herbs on top—add those fresh after reheating to maintain vibrant color.
Reheating Chicken Marsala Recipe Without Drying Out
Reheat gently in a skillet over low heat with a splash of chicken broth or water to keep the sauce loose and chicken moist. The oven works too — cover with foil and warm at 300°F until heated through. If you’re short on time, microwave on medium power with a cup of water nearby, stirring halfway to keep everything tender.
Frequently Asked Questions
Absolutely! Boneless skinless thighs add extra juiciness and flavor. Just reduce cooking time slightly as thighs cook faster.
Marsala wine adds a unique, slightly sweet and nutty flavor that defines the sauce. Using a dry Marsala balances richness without making it overly sweet.
Yes! Substitute the all-purpose flour with a gluten-free blend or cornstarch for dredging. Ensure your broth and wine are gluten-free too.
Creamy mashed potatoes, buttered noodles, or roasted veggies complement the savory sauce wonderfully. Simple side salads also add a fresh contrast.
Final Thoughts
This Chicken Marsala Recipe holds a special place on my dinner rotation because it’s both everyday-friendly and a little indulgent. With simple steps and a few key tips, you’ll end up with tender chicken, a rich sauce, and a meal that feels like a treat without hours in the kitchen. I know once you try it, you'll find yourself coming back to this comforting classic again and again.
PrintFull Printable Recipe
Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish featuring tender, pan-fried chicken breasts cooked in a rich and savory Marsala wine sauce with sautéed mushrooms and garlic. This recipe creates a flavorful meal that's perfect served over pasta or mashed potatoes for a comforting dinner.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- 4 ounces mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Dredge each piece in the all-purpose flour, shaking off any excess to create a light coating.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the coated chicken breasts in the skillet and cook them for about 5 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Make the Sauce: Pour the Marsala wine and chicken broth into the skillet, using a spoon to scrape any browned bits from the bottom of the pan. Bring the mixture to a simmer and allow it to cook for about 5 minutes until the sauce slightly thickens. Stir in the butter until it melts, enriching the sauce.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the Marsala sauce over the top to coat the meat. Garnish with freshly chopped parsley and serve immediately, ideally alongside pasta or mashed potatoes.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Marsala wine can be found in most liquor stores or well-stocked grocery stores; if unavailable, dry sherry can be used as a substitute.
- Use fresh mushrooms for the best flavor, but canned mushrooms can be used in a pinch.
- Allow the chicken to rest for a few minutes after cooking to retain its juices.
- To make the dish dairy-free, omit the butter or substitute it with a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
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