Introduction

This classic Chicken Marsala recipe delivers a restaurant-quality meal at home with tender chicken and a rich mushroom wine sauce. The savory flavors make it perfect for weeknight dinners or special occasions. For another comforting dish, try this Creamy Mushroom Potato Soup for Cozy Nights. Both recipes highlight how simple ingredients create deeply satisfying meals.

Ingredients

This classic Chicken Marsala recipe delivers tender pan-seared chicken in a rich, savory sauce with earthy mushrooms and the distinctive sweet flavor of Marsala wine.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• Salt and black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chicken Marsala recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Place chicken breasts between plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender results.

Season both sides generously with salt and black pepper. Lightly dredge in flour, shaking off any excess to create a thin, even coating that will help form a golden crust.

Step 2 — Sear the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add chicken in a single layer without overcrowding—work in batches if needed.

Cook for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

Step 3 — Sauté Aromatics

Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Add sliced cremini mushrooms and cook for 5–7 minutes until browned and tender.

Stir in minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 4 — Deglaze with Marsala

Pour in ¾ cup of Marsala wine, scraping the bottom of the pan to lift all the browned bits. This adds deep flavor to your Chicken Marsala sauce.

Simmer for 2–3 minutes to allow the alcohol to cook off and the sauce to reduce slightly.

Step 5 — Build the Sauce

Add 1 cup of chicken broth and ½ cup of heavy cream to the skillet. Bring to a gentle simmer, stirring occasionally.

Let the sauce cook for 4–5 minutes until it thickens enough to coat the back of a spoon. Stir in fresh thyme or parsley for an herby finish.

Step 6 — Finish and Serve

Return the cooked chicken to the skillet, along with any accumulated juices. Spoon the mushroom and Marsala sauce over the chicken.

Simmer for 1–2 minutes to reheat the chicken. Serve your Chicken Marsala immediately over pasta, mashed potatoes, or with crusty bread to soak up the delicious sauce.

Nutritional Information

Calories	380
Protein	35g
Carbohydrates	12g
Fat	18g
Fiber	1g
Sodium	650mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey cutlets — Leaner protein with a mild flavor that absorbs the Marsala sauce beautifully.
• Cauliflower steaks — A hearty, low-carb vegetarian option that provides a satisfying texture.
• Pork tenderloin medallions — A slightly sweeter, tender alternative that pairs wonderfully with the wine sauce.
• Coconut milk — A rich, dairy-free substitute for cream that adds a subtle tropical note.
• Almond flour or gluten-free breadcrumbs — Creates a crispy, golden coating without gluten for dredging the chicken.
• Mushroom broth — Use in place of some stock or wine for a deep, umami flavor with less sodium.
• Thinly sliced tofu — A plant-based protein that soaks up the savory Marsala sauce exceptionally well.
• Zucchini noodles — Serve your Chicken Marsala over these for a fresh, low-carb meal.

Serving Suggestions

• Pair your Chicken Marsala with creamy mashed potatoes or soft polenta to soak up the rich mushroom and wine sauce.
• Serve alongside roasted asparagus or sautéed green beans for a fresh, colorful vegetable side.
• For a special occasion, accompany with a crisp arugula salad dressed in lemon vinaigrette to balance the dish’s richness.
• Complete the meal with a crusty baguette or garlic bread to enjoy every last bit of the savory Marsala sauce.
• For an elegant plating, slice the chicken breasts on a bias and fan them over your starch, then generously spoon the sauce and mushrooms over the top.
• This Chicken Marsala is perfect for a cozy date night at home or as the impressive centerpiece for a dinner party.

Whether for a weeknight meal or a festive gathering, these serving ideas will help you create a memorable and delicious Chicken Marsala experience.

Common Mistakes to Avoid

• Mistake: Using cheap cooking wine. Fix: Opt for a dry Marsala wine you’d drink; the quality directly impacts the sauce’s flavor.
• Mistake: Overcrowding the pan when searing. Fix: Cook chicken in batches to ensure a golden-brown crust instead of steaming it.
• Mistake: Skipping the step to pound the chicken. Fix: Gently pound cutlets to an even ½-inch thickness for uniform cooking.
• Mistake: Adding wine to a cold pan. Fix: Deglaze with Marsala right after sautéing mushrooms to lift the flavorful browned bits.
• Mistake: Overcooking the chicken. Fix: Cook just until 165°F internally; it will continue to cook slightly in the hot sauce.
• Mistake: Using too much flour on the chicken. Fix: A light, even dusting is sufficient to help the sauce thicken properly.
• Mistake: Rushing the sauce reduction. Fix: Simmer the sauce until it nicely coats the back of a spoon for ideal consistency.
• Mistake: Not seasoning at every stage. Fix: Season the chicken, mushrooms, and sauce layers separately to build depth of flavor.

Storing Tips

• Fridge: Store Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze Chicken Marsala in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat Chicken Marsala gently on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C).

Always use a food thermometer to ensure your Chicken Marsala is reheated to a safe temperature.

Conclusion

This Chicken Marsala recipe delivers restaurant-quality flavor with straightforward preparation. The rich Marsala wine sauce perfectly complements the tender chicken. Give this classic Italian-American dish a try and share your cooking experience in the comments below!

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FAQs

Can I substitute Marsala wine in Chicken Marsala?

Yes, you can use a dry sherry or a sweet Madeira as a substitute for Marsala wine. For a non-alcoholic version, use chicken broth mixed with a teaspoon of balsamic vinegar. The flavor will be slightly different, but it will still make a delicious Chicken Marsala.

How do I get a golden crust on the chicken?

Pat the chicken breasts completely dry before seasoning and dredging in flour. Make sure your pan is hot with oil before adding the chicken, and do not overcrowd the pan. This technique ensures a beautiful golden sear for your Chicken Marsala.

What should I serve with Chicken Marsala?

Chicken Marsala pairs wonderfully with pasta, mashed potatoes, or creamy polenta to soak up the rich sauce. A simple side of steamed green beans or a fresh arugula salad also complements the dish perfectly.