The Ultimate Chicken Marsala Recipe: An Italian Classic

This Chicken Marsala Recipe will transport you to your favorite Italian restaurant. Imagine tender, golden chicken bathed in a rich, creamy mushroom sauce, finished with a sprinkle of fresh herbs. It’s a culinary masterpiece made easy, perfect for a weeknight dinner or a special occasion.

Delicious Chicken Marsala Recipe — A pot of freshly made Chicken Marsala, garnished with vibrant parsley.

Author’s Note: A Nostalgic Creation

This Chicken Marsala recipe is inspired by my days working in a restaurant. The menu was always evolving, with seasonal dishes, chef’s specials, and holiday features.

Over seven years, I experienced countless flavors and cuisines. Many of those dishes have found their way into my own kitchen and onto this blog. Recently, sharing my Chicken Piccata recipe reminded me of other favorite chicken dishes from that time.

Chicken Marsala was a frequent special, and it was always a hit. The combination of lightly browned chicken and a creamy mushroom sauce was irresistible.

So, I set out to recreate my own version, aiming to capture the same incredible taste. I believe this recipe is just as good, if not better, than the restaurant version I remember. I truly hope you enjoy it as much as I do!

Ingredients for Chicken Marsala — The key ingredients: chicken, mushrooms, garlic, shallots, Marsala wine, broth, butter, olive oil, cream, thyme, and parsley.

Essential Ingredients for the Perfect Chicken Marsala

To create an authentic and flavorful Chicken Marsala, using high-quality ingredients is crucial. Each component plays a vital role in achieving the desired taste and texture. Here’s a breakdown of the key ingredients:

Ingredient Group	Helpful Tip
Chicken	Slice chicken breasts in half horizontally and pound them thin. This ensures they cook quickly and remain incredibly tender. While I prefer chicken breasts, chicken thighs will also work beautifully.
Mushrooms, Garlic, & Shallots	These form the aromatic base for the sauce. This combination delivers a savory, rich, and well-balanced flavor profile that is essential to the dish.
Marsala Wine & Broth	It’s important to use a dry Marsala wine, not a sweet variety (more on this below). Allow the wine to reduce properly, which concentrates the flavor and ensures the sauce is rich, not watery.
Butter, Olive Oil & Cream	This trio builds layers of flavor and gives the sauce its characteristic smooth, silky finish. Using both butter and olive oil prevents the butter from burning, while the cream adds richness and body.
Thyme & Parsley	Adding fresh herbs at the end of cooking brightens the flavors and provides a delightful, aromatic finish. They add a pop of color and freshness that elevates the entire dish.

Quick Tip: Choosing the Right Marsala Wine

When selecting Marsala wine for this recipe, opt for a true dry Marsala wine like Florio Dry, Colombo Dry, Mineo Dry, or Santini Dry. You can also substitute dry sherry or Madeira if needed. Avoid using sweet Marsala or “cooking wines,” as they contain unwanted sugar and salt that will alter the flavor of the dish.

Preparing Chicken for Marsala — Chicken being prepped: pounding the breasts to an even thickness, coating them in flour, and searing in oil.

Step-by-Step Guide to Making This Chicken Marsala Recipe

Follow these simple steps to create a restaurant-worthy Chicken Marsala in your own kitchen. Each step is designed to maximize flavor and ensure perfectly cooked chicken and a luscious, creamy sauce.

Prep the Chicken: Slice each chicken breast in half horizontally to create two thinner cutlets. Place the cutlets between sheets of plastic wrap and pound them to an even thickness of about 1/4 inch. This ensures even cooking.
Coat the Chicken: Season the pounded chicken cutlets generously with salt and pepper. Lightly dust each piece with flour, shaking off any excess. The flour coating helps the chicken to brown beautifully and also contributes to thickening the sauce.
Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the floured chicken cutlets in the skillet in a single layer, without overlapping. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Build the Sauce Base: In the same skillet, melt the remaining butter and add the finely diced shallots. Sauté the shallots for about 1 minute, until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Sauté the Mushrooms: Add the thinly sliced mushrooms to the skillet with the shallots and garlic. Cook for about 5-7 minutes, stirring frequently, until the mushrooms are tender and have released their moisture.
Deglaze with Marsala Wine: Pour the dry Marsala wine into the skillet with the mushrooms. Increase the heat to high and bring the wine to a boil. Let the wine reduce by about half, which will concentrate its flavor and create a rich base for the sauce. This step is crucial for the distinct Marsala flavor.
Simmer the Sauce: Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook for 5-7 minutes, or until the sauce has thickened to a creamy consistency. Season the sauce to taste with salt and pepper.
Finish and Serve: Return the seared chicken cutlets to the skillet and nestle them into the creamy Marsala sauce. Let the chicken warm through for about 1-2 minutes, ensuring it is heated evenly. Remove the skillet from the heat and sprinkle the Chicken Marsala with fresh thyme and parsley, if desired. Serve immediately over your choice of sides.

Creamy Chicken Marsala Sauce — The creamy mushroom sauce is being sautéed, then the chicken is added back into the pan.

Perfect Side Dishes to Complement Your Chicken Marsala

Chicken Marsala is a versatile dish that pairs well with a variety of sides. Here are some of my favorite options to create a complete and satisfying meal:

Mashed Potatoes: Creamy, smooth mashed potatoes are the perfect canvas for soaking up every drop of the delicious Marsala sauce. They provide a comforting and satisfying base for the rich flavors.
Buttered Pasta: A simple buttered pasta, such as fettuccine or linguine, is a classic accompaniment to Chicken Marsala. The pasta complements the rich mushroom sauce without overpowering it.
Rice or Wild Rice: Fluffy white rice or nutty wild rice are excellent choices for soaking up the sauce. They provide a light and neutral base that allows the flavors of the Chicken Marsala to shine.
Crusty Bread: A loaf of crusty bread is essential for mopping up every last bit of the creamy Marsala sauce. The texture of the bread provides a satisfying contrast to the tender chicken and the smooth sauce.
Roasted Green Beans or Asparagus: Roasted green beans or asparagus add a touch of freshness and a vibrant green color to the plate. Their slightly bitter flavor provides a welcome balance to the richness of the Chicken Marsala.

Storage Tip: Fresh is Best!

For the best flavor and texture, this Chicken Marsala recipe is best served fresh right off the stovetop. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, taking care not to overcook the chicken.

More Chicken Dishes You’ll Love:

Chicken and Butternut Squash

Creamy Chicken With Vegetables

Chicken Cutlet Recipe

Chicken Burrito Bowls

Chicken Marsala Recipe

A restaurant-quality Chicken Marsala recipe you can easily make at home.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2

Recipe adapted from Once Upon A Chef

Equipment

Large pan (nonstick or stainless steel)
Meat mallet (plus plastic wrap)

Ingredients

1-1/4 pounds boneless skinless chicken breasts (2 breasts), cut in half horizontally
Salt and pepper
1/4 cup flour
2 tablespoons olive oil divided
3 tablespoons unsalted butter divided
2 cups thinly sliced mushrooms (white or baby bella)
3 tablespoons finely diced shallots
1 teaspoon finely minced garlic
2/3 cup dry Marsala wine
2/3 cup chicken broth
2/3 cup heavy cream
2 teaspoons chopped fresh thyme (optional)
2 tablespoons finely chopped fresh parsley (optional)

Instructions

Cut each breast in half to make two thin pieces. Cover with plastic wrap and pound to about 1/4 inch thick.
Sprinkle both sides with salt & pepper (about 1/2 tsp of each total). Lightly coat each piece in flour, shaking off any excess.
Heat 1 tbsp oil and 2 tbsp butter in a large nonstick pan over medium-high heat. Once the butter is melted and foamy, add the chicken in one even layer (not overlapping). Cook for 3 to 4 minutes until golden and crisp. Flip and cook for 2 more minutes. Transfer to a plate.
In the same pan, add the remaining 1 tbsp butter and 1 tbsp oil. Once melted, add the shallots and garlic. Cook, stirring constantly, for 1 minute.
Add the mushrooms and cook for about 3 minutes, stirring often.
Pour in the dry Marsala wine. Increase heat to high and boil for about 3 minutes, or until reduced by half.
Add the chicken broth and cream. Stir, then lower heat to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens to a creamy consistency. It should not be too thick since it will continue to thicken. Season to taste with salt and pepper.
Nestle the chicken back into the sauce and let it warm through for about 30 seconds.
Remove from heat. Sprinkle with thyme and parsley if using. Enjoy immediately.

Recipe Notes

Note 1: Use plastic wrap to cover the chicken before pounding. The textured side of a meat mallet works best. If you do not have one, a rolling pin or the bottom of a frying pan will work.
Note 2: Use a dry Marsala wine like Florio Dry, Colombo Dry, Mineo Dry, or Santini Dry (or substitute dry sherry or Madeira), and avoid sweet Marsala or cooking wines since they add unwanted sugar and salt.
Storage: Best eaten fresh.