Chicken and Mushroom Marsala is a comforting Italian-American classic that feels both rustic and elegant. Tender chicken and earthy mushrooms are smothered in a rich, savory-sweet Marsala wine sauce. It’s surprisingly simple to make and perfect for any occasion.
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Why You’ll Love This Chicken and Mushroom Marsala
- Restaurant-quality, simple execution: Deep, complex flavor from accessible ingredients in one skillet.
- Magical, savory-sweet sauce: Marsala wine reduces into a rich, balanced glaze that soaks into every bite.
- Fancy yet approachable: Impressive enough for guests, easy enough for a weeknight.
- Incredibly versatile serving: Perfect over pasta, mashed potatoes, polenta, or crusty bread.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- ¾ cup dry Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tsp fresh thyme leaves (or ¾ tsp dried)
- ¼ cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour, for dredging
Tools: Large skillet (preferably stainless steel or cast iron), meat mallet or rolling pin, tongs
Notes: Use dry Marsala wine rather than sweet for balanced flavor. Don’t skip the heavy cream—it gives the sauce a luxurious, velvety texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of broth or cream to loosen sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, creamy texture is the perfect canvas for the rich Marsala sauce, creating a wonderful contrast in every bite.
- Garlic Mashed Potatoes — A classic, comforting pairing. The fluffy potatoes act like a delicious sponge for the sauce, ensuring you get every last drop.
- Buttered Egg Noodles or Fettuccine — A simple, no-fuss option that turns the dish into a hearty pasta meal. The noodles carry the sauce beautifully.
Drinks
- A glass of the Marsala wine you cooked with — It’s the ultimate pairing, echoing the flavors in your food and creating a harmonious dining experience.
- A light-bodied red like Pinot Noir — Its bright acidity and red fruit notes cut through the richness of the sauce without overpowering the delicate flavors.
- A crisp, dry white wine like Sauvignon Blanc — The citrusy notes provide a refreshing counterpoint to the earthy mushrooms and creamy sauce.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and mascarpone cream continue the Italian theme and provide a lovely, light finish to the meal.
- Panna Cotta with a Berry Compote — The silky, simple vanilla flavor of the panna cotta cleanses the palate beautifully after the savory Marsala.
- Dark Chocolate Espresso Budino — A rich, pudding-like dessert that feels indulgent and sophisticated, matching the elegance of the main course.
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is non-negotiable for even cooking. If the breasts are thick in the middle and thin at the edges, the thin parts will be overcooked and dry by the time the thick part is done. A uniform ½-inch thickness ensures perfect juiciness throughout.
- Use dry Marsala, not sweet. Sweet Marsala can make the sauce cloying and one-dimensional. Dry Marsala has a more complex, nutty, and slightly bitter quality that reduces into a beautifully balanced sauce. Look for it in the wine or cooking wine aisle.
- Don’t crowd the pan when browning. If you add too much chicken at once, the pan temperature drops and the chicken steams instead of sears. You want a golden-brown crust for maximum flavor. Cook in two batches if your skillet isn’t large enough.
- Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking, especially when making the sauce. Having your mushrooms sliced, onions chopped, and liquids measured means you won’t be scrambling and risk burning something.
How to Make Chicken and Mushroom Marsala
Step 1: Prepare the Chicken. Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or even a heavy skillet, gently pound them until they are an even ½-inch thickness. Pat them completely dry with paper towels—this is crucial for a good sear. Season both sides generously with salt and pepper, then dredge each piece in the flour, shaking off any excess. The light coating of flour will help create a lovely crust and also help thicken the sauce later.
Step 2: Sear the Chicken. Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is melted and foaming, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for about 4-5 minutes per side, without moving them, until they develop a beautiful golden-brown crust. They don’t need to be cooked through at this point—they’ll finish cooking later. Remove the chicken to a clean plate and set aside.
Step 3: Sauté the Mushrooms and Aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the mushrooms have released their liquid and started to turn a deep golden brown. You’ll notice their wonderful earthy aroma filling the air. Add the chopped onion and cook for another 3-4 minutes until softened and translucent. Stir in the minced garlic and thyme, and cook for just 30 seconds more until fragrant—be careful not to burn the garlic.
Step 4: Deglaze with Marsala. Pour the Marsala wine into the skillet. It will sizzle and steam dramatically—this is a good thing! Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Those bits are pure flavor. Let the wine simmer and reduce by about half, which will take 2-3 minutes. You’ll see the sauce start to thicken slightly and become glossy.
Step 5: Build the Sauce. Pour in the chicken broth and heavy cream, stirring to combine everything. Let the sauce come back to a gentle simmer. You’ll see it start to darken and thicken as the cream incorporates. Taste it and season with a little more salt and pepper if needed. The sauce should coat the back of a spoon nicely at this stage.
Step 6: Finish Cooking the Chicken. Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them into the sauce and mushrooms. Reduce the heat to low, cover the skillet, and let it simmer gently for
Chicken And Mushroom Marsala
Learn how to make classic Chicken and Mushroom Marsala with this easy recipe. Tender chicken & mushrooms in a rich Marsala wine sauce. Cook this impressive dish tonight!
Ingredients
For the Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to ½-inch thickness)
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2 tbsp olive oil
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3 tbsp unsalted butter (divided)
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8 oz cremini mushrooms (sliced)
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1 small yellow onion (finely chopped)
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3 garlic cloves (minced)
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¾ cup dry Marsala wine
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½ cup chicken broth
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½ cup heavy cream
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2 tsp fresh thyme leaves (or ¾ tsp dried)
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¼ cup fresh parsley (chopped)
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Kosher salt and freshly ground black pepper
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½ cup all-purpose flour (for dredging)
Instructions
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Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or even a heavy skillet, gently pound them until they are an even ½-inch thickness. Pat them completely dry with paper towels—this is crucial for a good sear. Season both sides generously with salt and pepper, then dredge each piece in the flour, shaking off any excess. The light coating of flour will help create a lovely crust and also help thicken the sauce later.01
-
Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is melted and foaming, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for about 4-5 minutes per side, without moving them, until they develop a beautiful golden-brown crust. They don’t need to be cooked through at this point—they’ll finish cooking later. Remove the chicken to a clean plate and set aside.02
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Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the mushrooms have released their liquid and started to turn a deep golden brown. You’ll notice their wonderful earthy aroma filling the air. Add the chopped onion and cook for another 3-4 minutes until softened and translucent. Stir in the minced garlic and thyme, and cook for just 30 seconds more until fragrant—be careful not to burn the garlic.03
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Pour the Marsala wine into the skillet. It will sizzle and steam dramatically—this is a good thing! Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Those bits are pure flavor. Let the wine simmer and reduce by about half, which will take 2-3 minutes. You’ll see the sauce start to thicken slightly and become glossy.04
-
Pour in the chicken broth and heavy cream, stirring to combine everything. Let the sauce come back to a gentle simmer. You’ll see it start to darken and thicken as the cream incorporates. Taste it and season with a little more salt and pepper if needed. The sauce should coat the back of a spoon nicely at this stage.05
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Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them into the sauce and mushrooms. Reduce the heat to low, cover the skillet, and let it simmer gently for06
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