I’ve made chicken marsala countless times, and I can tell you there’s something magical about the way Marsala wine transforms simple chicken into restaurant-quality elegance. The key isn’t just following a recipe—it’s understanding how each ingredient builds upon the last to create that signature rich, savory sauce. Once you master the technique I’m about to share, you’ll never order this dish out again.
Chicken Marsala Recipe
I can tell you with absolute confidence that this Chicken Marsala will become your go-to dinner party showstopper—it’s the kind of dish that makes people think you’re a way better cook than you actually are!
What makes this recipe truly special is the combination of perfectly seared chicken cutlets that develop a gorgeous golden crust, paired with earthy mushrooms that soak up every drop of that rich, wine-kissed sauce.
I’ve made this countless times for friends and family, and I swear by using real Marsala wine (not the cooking wine stuff) and letting those mushrooms caramelize until they’re deeply golden—trust me, these little details make all the difference.
The result is tender, juicy chicken smothered in a silky sauce that’s got this incredible depth of flavor from the wine reduction, with mushrooms that practically melt in your mouth and herbs that make your whole kitchen smell like an Italian restaurant.
The best part? This seemingly fancy dish comes together in just about 30 minutes, so you can have restaurant-quality comfort food on your table any night of the week without breaking a sweat.
Ingredients
The secret to restaurant-quality Chicken Marsala lies in choosing the right ingredients—and trust me, a few smart upgrades will transform this from weeknight dinner to something worth bragging about. The key is balancing rich, earthy flavors with bright, savory notes that make every bite irresistible.
For the Chicken:
- Boneless, skinless chicken breasts – Pound them to ¾-inch thickness for even cooking (this is non-negotiable for tender results!)
- All-purpose flour – Creates that golden crust that locks in juices
- Salt and freshly cracked black pepper – Season generously; under-seasoned chicken is a tragedy
For the Marsala Magic:
- Dry Marsala wine – This is your star player! Sweet Marsala works too, but dry gives more sophisticated depth
- Mixed mushrooms – Cremini, shiitake, and baby bellas create layers of umami (button mushrooms work in a pinch)
- Fresh garlic – Minced fine; jarred garlic just won’t give you that punchy bite
- Heavy cream – Makes the sauce silky and restaurant-rich (half-and-half works but won’t be as luxurious)
- Chicken broth – Low-sodium gives you control over saltiness
- Fresh thyme – Dried works, but fresh thyme elevates everything with its earthy fragrance
For Cooking:
- Olive oil and butter combo – Oil prevents burning, butter adds flavor—both are essential
- Fresh parsley – For garnish that adds color and fresh brightness
Pro Substitutions: No Marsala wine? Dry sherry or white wine with a splash of brandy works beautifully. Can’t find fresh thyme? Use half the amount of dried, but add it earlier in cooking.
How to Make the Best Chicken Marsala
- Add chicken broth and fresh thyme, then simmer for 3-4 minutes until the sauce reduces by about half. The sauce should coat the back of a spoon lightly—if it’s too thin, simmer longer; if too thick, add a splash more broth.
This reduction concentrates all those beautiful flavors into a silky sauce.
- Whisk in cold butter one piece at a time to create a glossy, restaurant-quality sauce. Cold butter is key here—it emulsifies properly and creates that luxurious texture.
Don’t let the sauce boil once you add butter, or it may break. Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice to brighten everything up.
- Return the chicken to the skillet, spooning sauce over each piece, and simmer for 1-2 minutes to reheat. This final step guarantees the chicken absorbs some of that gorgeous sauce while staying perfectly tender.
Garnish with fresh parsley and serve immediately while the sauce is at its silky best.
Chef Tips
While mastering Chicken Marsala might seem intimidating, a few professional techniques will elevate your dish from good to extraordinary.
I recommend developing proper knife skills for uniform chicken thickness, ensuring even cooking.
Focus on flavor pairing by balancing the wine’s sweetness with earthy mushrooms.
Don’t rush the sauce reduction—patience creates that silky, restaurant-quality finish.
Nutrition
This classic Italian-American dish provides a well-balanced combination of lean protein, moderate carbohydrates, and essential nutrients. The nutritional profile can vary depending on portion size and preparation methods used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 95mg |
| Sodium | 720mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 38g |
| Vitamin A | 8% DV |
| Vitamin C | 2% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
What You’ll Love About This Chicken Marsala Recipe
This Chicken Marsala recipe brings restaurant-quality flavors right to your home kitchen, and it’s surprisingly simple to make. You’ll be amazed at how a few basic ingredients can transform into something so elegant and delicious.
- Quick and Easy Preparation – From start to finish, this dish comes together in just 30 minutes. It’s perfect for busy weeknights when you want something special without spending hours in the kitchen.
- Rich, Savory Flavors – The combination of tender chicken, earthy mushrooms, and sweet Marsala wine creates a sauce that’s absolutely irresistible. Each bite delivers layers of comforting taste.
- Impressive Yet Simple – This recipe looks and tastes like something from a fancy restaurant. It uses everyday ingredients and basic cooking techniques that anyone can master with confidence.
Recipe Card
This classic Italian-American dish features tender chicken cutlets pan-seared to golden perfection and simmered in a rich, savory Marsala wine sauce with earthy mushrooms. The combination of sweet Marsala wine, aromatic herbs, and butter creates an elegant sauce that transforms simple chicken breasts into a restaurant-quality meal perfect for weeknight dinners or special occasions.
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil
- 4 tablespoons butter, divided
- 8 oz cremini or button mushrooms, sliced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions:
- Season chicken with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Cook chicken 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Add mushrooms to the same skillet and cook 3-4 minutes until softened.
- Pour in Marsala wine and chicken broth, scraping up browned bits.
- Simmer 5-7 minutes until sauce reduces by half.
- Stir in remaining butter and heavy cream.
- Return chicken to skillet and simmer 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes:
Use dry Marsala wine for best results. Sweet Marsala can be substituted but will create a sweeter sauce. Pound chicken to even thickness for uniform cooking. Don’t overcook chicken to prevent dryness.
Equipment:
Large skillet, meat mallet, measuring cups, tongs
Prep Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: Italian-American
Serving: 4 servings
Frequently Asked Questions
Can I Make Chicken Marsala Ahead of Time and Reheat It?
Yes, I’d recommend making chicken marsala for meal prep! Store it refrigerated for up to three days. For reheating tips, use low heat on the stovetop and add splash of broth to prevent drying out.
What Can I Substitute for Marsala Wine if I Don’t Have Any?
I’d recommend using white wine with a tablespoon of brandy, or try non alcoholic options like grape juice mixed with vinegar. You can create homemade alternatives using chicken broth with balsamic vinegar too.
How Long Does Leftover Chicken Marsala Last in the Refrigerator?
I’d recommend storing your leftover chicken marsala for 3-4 days maximum in the refrigerator. Following proper leftover storage tips and food safety guidelines, keep it in airtight containers and reheat thoroughly before serving.
Can I Freeze Chicken Marsala for Later Use?
Yes, you can freeze chicken marsala for up to three months. I recommend following proper storage guidelines by using airtight containers and these freezing tips: cool completely first and label with dates.
What Side Dishes Pair Best With Chicken Marsala?
I’d recommend pairing it with creamy mashed potatoes or buttery pasta to soak up that rich marsala sauce. Fresh side salads add brightness, while roasted vegetables like asparagus or Brussels sprouts provide excellent contrast.
