Chicken Marsala Recipe

There’s something undeniably comforting about a plate of Chicken Marsala. This Italian-American classic combines tender, juicy chicken with a rich, velvety mushroom and Marsala wine sauce that feels like a warm hug on a plate. Perfect for a cozy family dinner or a date night in, this dish delivers restaurant-quality flavors right from your kitchen.
What makes Chicken Marsala truly shine is its balance of simplicity and elegance.
Whether you’re an experienced home chef or a beginner, this recipe is easy to follow and yields results that will leave everyone at the table asking for seconds. Plus, it pairs beautifully with everything from mashed potatoes to pasta or a side of roasted vegetables.
As the weather cools, it’s the perfect time to whip up this hearty, flavor-packed dish. The earthy mushrooms, savory chicken, and slightly sweet Marsala wine sauce feel just right for a crisp winter evening. Let’s explore why you’ll fall in love with this recipe—and how to make it your own!
Why You’ll Love This Chicken Marsala
- Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.
- Restaurant-Quality: Impress your friends and family with a dish that tastes like it’s straight from an Italian trattoria.
- Customizable: Add a touch of cream for a richer sauce or keep it traditional with just wine and broth—it’s all up to you.
- Perfectly Balanced Flavors: The sweetness of the Marsala wine, the earthiness of the mushrooms, and the savory chicken create a symphony of flavors.
Ingredient List
Here’s what you’ll need to make this delicious Chicken Marsala:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Marsala Sauce:
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream (optional, for a creamier sauce)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Kitchen Tools Needed
Before you get started, make sure you have the following tools on hand:
- Large skillet: For cooking the chicken and preparing the sauce. A stainless steel or cast-iron skillet works best.
- Tongs: To flip the chicken while cooking.
- Meat mallet: For pounding the chicken to an even thickness.
- Mixing bowl: To mix the flour with the seasoning for dredging.
- Cutting board and knife: For slicing mushrooms and garlic.
- Wooden spoon or spatula: To stir the sauce without damaging your pan.
- Measuring cups and spoons: For precise measurements of wine, broth, and other ingredients.
More Recipes >>>>> Tasty Marry Me Chicken Pasta
Cooking Instructions
Step 1: Prepare the Chicken
- Lay the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness (about ½ inch thick).
- In a mixing bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Step 2: Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet in a single layer and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
Step 3: Cook the Mushrooms
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they’re softened and golden.
- Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
Step 4: Make the Marsala Sauce
- Deglaze the pan by pouring in the Marsala wine, and scraping up any browned bits from the bottom of the skillet.
- Let the wine simmer for 2-3 minutes to reduce slightly. Add the chicken broth and bring the mixture to a gentle boil.
- If you prefer a creamier sauce, stir in the heavy cream at this point. Season with salt and pepper to taste.
Step 5: Combine and Serve
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to reheat.
- Garnish with fresh parsley and serve warm. Pair with your favorite side dishes, such as mashed potatoes, pasta, or sautéed green beans.
More Recipe >>>>>> Healthy Cajun Shrimp

Tips and Tricks for Success
- Use Quality Marsala Wine: Opt for dry Marsala wine for the best flavor. Avoid sweet Marsala unless you want a sweeter sauce.
- Pound the Chicken Evenly: This ensures the chicken cooks uniformly and stays tender.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to get a nice sear. Overcrowding can cause steaming instead of browning.
- Scrape the Pan: When deglazing with wine, scrape up the browned bits—they’re packed with flavor!
- Customize the Sauce: Add a splash of lemon juice for brightness or a pinch of red pepper flakes for a slight kick.
- Make It Ahead: This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredient Substitutions and Variations
Ingredient Substitutions
- Marsala Wine: If you don’t have Marsala wine, you can use sherry or Madeira wine as substitutes. For a non-alcoholic version, use a mix of chicken broth and a splash of grape juice or apple juice.
- Mushrooms: Substitute cremini or button mushrooms with portobello or shiitake mushrooms for a deeper, earthier flavor.
- Chicken Breasts: Use chicken thighs for a juicier, more tender alternative.
- Heavy Cream: For a lighter version, replace heavy cream with half-and-half or plain Greek yogurt.
- Flour: Use gluten-free flour or almond flour for dredging if you’re avoiding gluten.
Variations
- Creamy Chicken Marsala: Add an extra ½ cup of heavy cream to make the sauce even richer.
- Vegetarian Version: Swap the chicken for thick slices of portobello mushrooms or cauliflower steaks.
- Herbaceous Twist: Add fresh rosemary or basil alongside the thyme for a more aromatic flavor.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the sauce for a touch of heat.
- Garlic Lovers’ Version: Double the amount of garlic for a more robust flavor.
More Recipes >>>>> Honey Garlic Chicken
Serving Suggestions
Chicken Marsala pairs beautifully with a variety of side dishes:
- Starchy Sides: Serve with creamy mashed potatoes, buttered pasta, or a bed of fluffy rice to soak up the sauce.
- Vegetables: Pair with roasted asparagus, sautéed spinach, or steamed green beans for a healthy balance.
- Salad: A crisp side salad with arugula, cherry tomatoes, and a light vinaigrette complements the richness of the dish.
- Bread: Serve with a side of crusty bread to mop up every last drop of the Marsala sauce.

Storage and Reheating Instructions
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you plan to freeze it, transfer the chicken and sauce to a freezer-safe container and store for up to 2 months.
- Reheating:
- Stovetop: Place the chicken and sauce in a skillet over medium heat. Add a splash of chicken broth or water to loosen the sauce if needed. Heat until warmed through.
- Microwave: Place the chicken and sauce in a microwave-safe dish. Cover loosely and microwave in 30-second intervals, stirring the sauce occasionally, until hot.
- Frozen: Thaw the dish in the refrigerator overnight before reheating using the above methods.
More Recipes >>>>> Sheet Pan Honey Garlic Shrimp And Broccoli
Frequently Asked Questions (FAQ)
1. Can I make Chicken Marsala ahead of time?
Yes! Chicken Marsala can be made a day in advance. Store it in the fridge and reheat gently on the stovetop before serving.
2. What kind of Marsala wine should I use?
Dry Marsala wine is best for savory dishes like this one. Sweet Marsala is better suited for desserts.
3. Can I use boneless, skinless chicken thighs?
Absolutely! Chicken thighs are a great substitute and often stay juicier than chicken breasts.
4. Is there a non-alcoholic option?
Yes, you can replace Marsala wine with a mixture of chicken broth and grape juice or apple juice for a similar flavor profile.
5. Can I make this dish dairy-free?
Yes! Replace butter with olive oil and omit the cream, or use a dairy-free alternative like coconut cream.
6. What’s the best way to thicken the sauce?
If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering sauce until it thickens.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken Marsala Recipe
Equipment
- Large skillet
- Tongs
- Meat mallet
- Mixing Bowl
- Cutting Board and Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1 ½ lbs)
- ½ cup all-purpose flour for dredging
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Marsala Sauce:
- 8 oz cremini or button mushrooms sliced
- 3 cloves garlic minced
- ¾ cup dry Marsala wine
- ½ cup chicken broth
- ¼ cup heavy cream optional, for a creamier sauce
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Lay the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness (about ½ inch thick).
- In a mixing bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Step 2: Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet in a single layer and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
Step 3: Cook the Mushrooms
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they’re softened and golden.
- Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
Step 4: Make the Marsala Sauce
- Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
- Let the wine simmer for 2-3 minutes to reduce slightly. Add the chicken broth and bring the mixture to a gentle boil.
- If you prefer a creamier sauce, stir in the heavy cream at this point. Season with salt and pepper to taste.
Step 5: Combine and Serve
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to reheat.
- Garnish with fresh parsley and serve warm. Pair with your favorite side dishes, such as mashed potatoes, pasta, or sautéed green beans.
Notes
Nutritional Value (Approximate per serving)
- Calories: 400-450 kcal
- Protein: 30-35g
- Fat: 20-25g
- Saturated Fat: 8-10g
- Carbohydrates: 15-20g
- Dietary Fiber: 2g
- Sugar: 4-6g (from the Marsala wine)
- Cholesterol: 90-100mg
- Sodium: 600-700mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.