Easy Chicken Marsala Recipe

This chicken marsala recipe creates a restaurant-quality Italian-American dish that brings rich, savory flavors to your dinner table. The combination of tender chicken cutlets, earthy mushrooms, and creamy marsala wine sauce makes this one of the most beloved comfort food classics.

Chicken marsala originated as an Italian-American creation that perfectly balances the boldness of Sicilian marsala wine with simple, accessible ingredients. This homemade version delivers all the depth and satisfaction of your favorite restaurant dish in just 45 minutes.

Essential Ingredients for Authentic Chicken Marsala

The secret to perfect chicken marsala lies in using quality ingredients that complement each other beautifully.

For the chicken:

• 1½ pounds boneless skinless chicken breasts, pounded to ¼-inch thickness
• 3 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided

For the marsala sauce:

• 1 package (8 oz) sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry marsala wine
• ⅔ cup heavy cream
• 2 teaspoons fresh thyme
• Fresh Italian parsley for garnish

The marsala wine is the star ingredient that gives this dish its distinctive flavor. This fortified wine from Sicily adds a sweet, nutty depth that regular cooking wine cannot match.

Step-by-Step Cooking Instructions

Creating perfect chicken marsala requires proper technique and timing to achieve the ideal texture and flavor balance.

1. Preparing the chicken:

1. Pound chicken breasts to even ¼-inch thickness for consistent cooking
2. Combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag
3. Add chicken to bag and shake until evenly coated
4. Heat oil and 2 tablespoons butter in a large stainless steel skillet over medium-high heat

2. Cooking the chicken cutlets:

1. Place flour-dusted chicken in hot pan, shaking off excess coating
2. Cook for 5-6 minutes total, turning once, until golden brown
3. Transfer chicken to plate and set aside

3. Making the mushroom marsala sauce:

1. Melt remaining butter in same pan
2. Add mushrooms and cook 3-4 minutes until they begin browning
3. Add shallots, garlic, and ¼ teaspoon salt
4. Cook 1-2 minutes more until fragrant
5. Pour in broth, marsala wine, heavy cream, thyme, salt, and pepper
6. Scrape up brown bits from pan bottom for extra flavor
7. Bring to boil, then reduce heat to medium

4. Finishing the dish:

1. Simmer sauce uncovered for 10-15 minutes until reduced by half
2. Return chicken to pan with any accumulated juices
3. Reduce heat to low and simmer 2-3 minutes until sauce thickens
4. Garnish with fresh parsley before serving

Professional Tips for Perfect Results

Achieving restaurant-quality chicken marsala at home requires attention to these key details.

Chicken preparation secrets:

• Use a meat mallet to pound chicken evenly
• Large chicken breasts should be cut horizontally first
• Shake off excess flour to prevent lumpy coating
• Don’t overcrowd the pan when cooking

Sauce perfection techniques:

• Use stainless steel pans for better browning
• Let mushrooms cook without stirring initially
• Scrape up fond (brown bits) for deeper flavor
• Simmer patiently to achieve proper sauce consistency

Timing and temperature control:

• Cook chicken just until done to avoid dryness
• Maintain medium heat for sauce reduction
• Test sauce thickness by coating the back of a spoon

Serving Suggestions and Variations

This versatile chicken marsala pairs beautifully with various side dishes and can be customized to suit different preferences.

Classic serving options:

• Over creamy risotto or pasta
• With garlic mashed potatoes
• Alongside steamed vegetables
• Over polenta for authentic Italian style

Delicious variations:

• Add sun-dried tomatoes for extra flavor
• Use mixed wild mushrooms instead of button mushrooms
• Substitute chicken thighs for richer taste
• Add a splash of lemon juice for brightness

Storage and Reheating Tips

Proper storage ensures your chicken marsala maintains its quality for future meals.

Storage guidelines:

• Refrigerate leftovers within 2 hours
• Store in airtight containers up to 3 days
• Freeze for up to 3 months in freezer-safe containers

Reheating methods:

• Gently reheat in skillet over low heat
• Add splash of broth if sauce seems thick
• Microwave in 30-second intervals, stirring between
• Avoid high heat to prevent sauce separation

This homemade chicken marsala recipe proves that restaurant favorites can be easily recreated in your own kitchen.

The rich, creamy marsala sauce combined with perfectly cooked chicken creates a memorable meal that will impress family and guests alike.

With simple ingredients and straightforward techniques, this Italian-American classic becomes an accessible weeknight dinner option that delivers gourmet flavors every time.

Easy Chicken Marsala

This classic chicken marsala recipe features golden pan-fried chicken cutlets and mushrooms in a rich, creamy marsala wine sauce. An Italian-American favorite that’s restaurant-quality yet easy to make at home in just 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1½ pounds boneless skinless chicken breasts pounded to ¼-inch thickness
• 3 tablespoons all-purpose flour
• ¾ teaspoon salt plus additional for seasoning
• ¼ teaspoon freshly ground black pepper plus additional for seasoning
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter divided

Sauce

• 8 oz bella or button mushrooms pre-sliced
• 3 tablespoons shallots finely chopped, from 1 medium shallot
• 2 cloves garlic minced
• ⅔ cup chicken broth
• ⅔ cup dry marsala wine
• ⅔ cup heavy cream
• 2 teaspoons fresh thyme chopped
• 2 tablespoons fresh Italian parsley chopped, for serving (optional)

Equipment

• Large skillet
• Meat Mallet
• Ziplock Bag
• Wooden spoon

Method

 

1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Use a stainless steel pan for the best browning. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
4. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more until fragrant.
5. Add the broth, marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
6. Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. You’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time.
7. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
8. Sprinkle with parsley, if using, and serve immediately over pasta, rice, or with your favorite side dish.

Notes

Chicken Preparation: If your chicken breasts are large (about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. This ensures even cooking and prevents oversized portions.

Wine Selection: Use dry marsala wine for the best flavor. Sweet marsala can be used but will create a different taste profile. The wine will keep in a cool, dry place for months after opening.

Pan Choice: A stainless steel pan provides the best browning and fond development. Non-stick pans will work but won’t give the same golden color or flavorful brown bits.

Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce seems too thick.