Chicken Marsala
Transform ordinary chicken into restaurant-quality elegance with this foolproof Marsala recipe that creates an irresistibly rich sauce.
Total time
20 min
Servings
4
Calories
535
Category
Dinner & Mains
This Chicken Marsala recipe is a quick and easy European-inspired dish that transforms simple chicken breasts into a rich, savory meal. Ready in just 20 minutes, it's perfect for busy weeknights and is kid-friendly, featuring a creamy mushroom and Marsala wine sauce that pairs beautifully with pasta, rice, or crusty bread.
Ingredients
Makes 4 servings
- 4 boneless skinless chicken breast halves
- 1/4 all-purpose flour
- 1/2 salt
- 1/4 ground black pepper
- 1/2 dried oregano
- 1/4 olive oil
- 1/4 butter
- 1 fresh mushrooms
- 1/2 marsala wine
- 1/4 cream sherry
Method
Pound chicken breasts until flat and thin.
Set aside.
Mix together the flour, salt, pepper, and oregano in a pie pan.
Melt oil and butter in a large skillet and bring to a low boil.
Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
Turn over chicken pieces and add mushrooms.
Cook until lightly browned.
Add wine and sherry.
Cover skillet and simmer for 10 minutes, turning chicken pieces once.
Cook's notes
- Pound the chicken breasts to even thickness for uniform cooking.
- Use a pie pan for dredging to make coating easy and mess-free.
- Don't skip shaking off excess flour—this prevents a gummy sauce.
- Fresh mushrooms add the best texture; slice them evenly for quick cooking.
- Simmer covered to keep the chicken tender and allow the sauce to thicken.
Easy swaps
- Instead of boneless skinless chicken breast halves, use boneless skinless chicken thighsThighs are juicier and more forgiving of longer cooking.
- Instead of all-purpose flour, use gluten-free all-purpose flour blendWorks as a 1:1 substitute for gluten-free diets.
- Instead of Marsala wine, use dry sherry or white wine with a splash of brandyMaintains the sweet-savory depth.
- Instead of cream sherry, use additional Marsala wine or a splash of heavy creamCream adds richness; extra Marsala boosts flavor.
- Instead of butter, use olive oil or vegan butterFor a dairy-free option, use vegan butter or increase olive oil.
Frequently asked
Can I make Chicken Marsala without alcohol?
Yes, substitute the Marsala wine with a mix of 1/4 cup chicken broth and 1/4 cup white grape juice, and use extra broth instead of cream sherry. The flavor will be milder but still delicious.
What side dishes go with Chicken Marsala?
Serve over egg noodles, mashed potatoes, or angel hair pasta. A side of steamed green beans, roasted asparagus, or a simple green salad complements the rich sauce.
How do I prevent the chicken from drying out?
Pound the chicken to even thickness, brown just until golden (about 2 minutes per side), and simmer covered for exactly 10 minutes. Overcooking will dry it out.
Can I use pre-sliced mushrooms?
Yes, but fresh whole mushrooms sliced yourself will have better texture. Pre-sliced may be softer and release more water.
