Chicken Marsala is a classic Italian-American dish that balances sweet Marsala wine with earthy mushrooms and tender chicken. This recipe delivers restaurant-quality flavor in about 30 minutes. The key is building layers of flavor for a rich, glossy sauce that feels both rustic and elegant.
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Why You’ll Love This Chicken Marsala
- Restaurant-Quality at Home: Foolproof path to a classic dish.
- Incredible Flavor Depth: Savory, sweet, and umami notes.
- Surprisingly Quick: Comes together in about 30 minutes.
- Endlessly Adaptable: Easy to swap proteins or mushrooms.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
- 1 cup all-purpose flour, for dredging
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- ½ cup finely chopped yellow onion
- 2 garlic cloves, minced
- ¾ cup dry Marsala wine
- 1 cup chicken stock
- 2 tbsp heavy cream (optional, for richness)
- 2 tbsp fresh parsley, chopped
Tools: A large skillet (preferably stainless steel or cast iron), a meat mallet or rolling pin, tongs, and a whisk.
Notes: Don’t skip pounding the chicken for even cooking. Heavy cream is optional but adds a velvety texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound that chicken! This is non-negotiable for a perfect Chicken Marsala. Even thickness ensures the chicken cooks through without drying out, and it allows for a much quicker cooking time. If you don’t have a meat mallet, a heavy skillet or rolling pin works beautifully.
- Choosing your Marsala. You’ll find both sweet and dry Marsala at the store. For this savory application, dry Marsala is the way to go. It provides a nuanced, nutty sweetness that doesn’t overpower the dish. Avoid “cooking Marsala” with added salt if you can.
- Get your mushrooms right. Don’t wash them under water—just wipe them clean with a damp paper towel. Slicing them evenly ensures they all cook at the same rate and develop a beautiful golden-brown color.
- Mise en place is key. Have all your ingredients measured and within arm’s reach before you turn on the stove. The cooking process moves quickly once you start, and you won’t have time to chop garlic or measure wine while your chicken is searing.
How to Make Chicken Marsala
Step 1: Prepare the Chicken. Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy-bottomed pan, gently pound them until they are an even ½-inch thickness all over. This is the single most important step for tender chicken! In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess. You want a light, even coating.
Step 2: Sear the Chicken. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for about 4-5 minutes per side, until golden brown and cooked through. Don’t crowd the pan—if necessary, cook in two batches. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
Step 3: Sauté the Aromatics. Reduce the heat to medium. Add another tablespoon of butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt. You’ll notice the mushrooms will initially soak up the fat and then start to release their liquid. Cook, stirring occasionally, until they are beautifully browned and have shrunk in size, about 6-8 minutes. Add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it!
Step 4: Deglaze and Build the Sauce. Pour the Marsala wine into the skillet. It will hiss and steam—this is a good thing! Use your whisk or a wooden spoon to scrape up all the browned bits from the bottom of the pan. Those bits are pure flavor gold. Let the wine reduce by about half, which will take 2-3 minutes. This cooks off the raw alcohol and concentrates the flavor.
Step 5: Finish the Sauce. Pour in the chicken stock and bring the sauce to a simmer. Let it cook for another 4-5 minutes, until it has thickened slightly and coats the back of a spoon. If you’re using the heavy cream, stir it in now for a touch of richness. Turn off the heat and stir in the remaining 1 tablespoon of cold butter. Swirling in cold butter at the end, called “monter au beurre,” gives the sauce a gorgeous sheen and velvety texture. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Combine and Serve. Return the cooked chicken breasts and any accumulated juices back to the skillet, nestling them into the sauce. Spoon the mushroom and sauce mixture over the top. Let everything heat through for a minute or two. Just before serving, sprinkle generously with the fresh chopped parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of stock.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, creamy texture is the perfect canvas for soaking up every last drop of that glorious Marsala sauce.
- Garlic Mashed Potatoes — A classic, comforting pairing where the fluffy potatoes and rich sauce become the best of friends on your fork.
- Buttered Egg Noodles or Fettuccine — A simple, no-fuss option that lets the Chicken Marsala truly shine as the star of the plate.
Drinks
- A Glass of the Marsala Wine You Cooked With — It’s the ultimate pairing, echoing and enhancing the sweet, nutty flavors in the dish itself.
- A Light-Bodied Red Wine like Pinot Noir — Its bright acidity and red fruit notes cut through the richness of the sauce without overpowering it.
- Sparkling Water with a Lemon Twist — The effervescence cleanses the palate between bites, making each mouthful taste as vibrant as the first.
Something Sweet
- Affogato — The simplicity of a shot of hot espresso poured over vanilla gelato provides a sophisticated, bitter-sweet finish.
- Lemon Sorbet — Its bright, clean, and citrusy flavor is a refreshing palate-cleanser after the savory, umami-rich main course.
- Tiramisu — You can’t go wrong with this iconic Italian dessert, whose coffee-soaked layers feel like a natural, celebratory conclusion.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken. You’ll end up with unevenly cooked chicken—the thin parts will be dry and overcooked while the thick center might still be raw. Pounding is a simple step that guarantees a perfect result.
- Mistake: Moving the chicken too soon. When you first add the chicken to the hot pan, let it sear undisturbed. If you try to move it too early, it will stick and tear, and you’ll lose that beautiful golden crust that adds so much flavor.
- Mistake: Burning the garlic. Garlic cooks in under a minute. If you add it with the onions or let it cook too long, it will turn bitter and acrid, overpowering the entire dish. Add it last and just cook until fragrant.
- Mistake: Skipping the deglazing. Those browned bits stuck to the pan are called the “fond,” and they are packed with concentrated flavor. If you don’t deglaze the pan with the wine, you’re literally washing flavor down the drain.
Expert Tips
- Tip: Use a mix of mushrooms. While cremini are standard, adding a few sliced shiitakes or even some rehydrated porcini mushrooms will add an incredible depth of earthy, umami flavor to the sauce.
- Tip: Don’t crowd the mushrooms. If you pile all the mushrooms into the pan at once, they’ll steam and become soggy. Give them space to sauté and develop a proper sear for the best texture and taste.
- Tip: Finish with cold butter. Swirling in a pat of cold butter off the heat at the very end is a classic French technique that emulsifies the sauce, making it glossy, slightly thicker, and restaurant-quality.
- Tip: Let the sauce reduce properly. After adding the wine and stock, give the sauce enough time to simmer and reduce. A properly reduced sauce will coat the back of a spoon and have a concentrated flavor, rather than being thin and watery.
FAQs
Can I make Chicken Marsala without wine?
You can, but the flavor profile will be quite different. The best non-alcoholic substitute is a combination of ½ cup chicken stock mixed with 1 tablespoon of balsamic vinegar and 1 teaspoon of sugar. This mimics the sweet and tangy notes of Marsala. Alternatively, you can use more stock and a splash of grape juice, though the result will be less complex.
What’s the best way to reheat leftovers?
Gently! The chicken can toughen up and the sauce can break if heated too aggressively. The best method is to place it in a covered skillet over low heat with a tiny splash of stock or water to loosen the sauce. Stir occasionally until just warmed through. The microwave can work in a pinch, but use a lower power setting to avoid rubbery chicken.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic, flavorful alternative. You don’t even need to pound them as they are naturally more tender. Just follow the same searing process, but you may need to add a minute or two to the cooking time to ensure they are cooked through.
How can I tell when the chicken is cooked perfectly?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the chicken—it should read 165°F (74°C). Visually, the juices should run clear, not pink, when pierced with a knife. Remember, it will continue to cook a little while resting.
Can I prepare any part of this dish ahead of time?
You can do some prep to make things faster. You can pound the chicken, slice the mushrooms, and chop the onions and garlic a day in advance, storing them separately in airtight containers in the fridge. However, for the best texture and flavor, I recommend cooking the entire dish just before serving.
Chicken Marsala
Make the best Chicken Marsala at home with this easy 30-minute recipe. Tender chicken & mushrooms in a rich Marsala wine sauce. Get the recipe now!
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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1 cup all-purpose flour (for dredging)
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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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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½ cup finely chopped yellow onion
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2 garlic cloves (minced)
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¾ cup dry Marsala wine
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1 cup chicken stock
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2 tbsp heavy cream (optional, for richness)
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2 tbsp fresh parsley (chopped)
Instructions
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Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy-bottomed pan, gently pound them until they are an even ½-inch thickness all over. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.01
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Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, carefully add the chicken breasts. Cook for about 4-5 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.02
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Reduce the heat to medium. Add another tablespoon of butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they are beautifully browned and have shrunk in size, about 6-8 minutes. Add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for just 30 seconds until fragrant.03
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Pour the Marsala wine into the skillet. Use your whisk or a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine reduce by about half, which will take 2-3 minutes.04
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Pour in the chicken stock and bring the sauce to a simmer. Let it cook for another 4-5 minutes, until it has thickened slightly and coats the back of a spoon. If you’re using the heavy cream, stir it in now. Turn off the heat and stir in the remaining 1 tablespoon of cold butter. Taste and adjust seasoning with more salt and pepper if needed.05
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Return the cooked chicken breasts and any accumulated juices back to the skillet, nestling them into the sauce. Spoon the mushroom and sauce mixture over the top. Let everything heat through for a minute or two. Just before serving, sprinkle generously with the fresh chopped parsley.06
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