Few dishes strike the perfect balance between elegance and comfort quite like Chicken Marsala. Tender, pan-seared chicken breasts bathed in a luxurious mushroom and Marsala wine sauce make this recipe a timeless Italian-American favorite.
The beauty of Chicken Marsala is in its simplicity — just a handful of ingredients come together to create restaurant-quality flavor right in your kitchen. It’s perfect for weeknight dinners when you want something a little special, yet simple enough for even beginner cooks to master.
What makes Chicken Marsala so irresistible is the depth of flavor created when Marsala wine reduces with mushrooms, butter, and chicken stock. The sauce thickens naturally as it absorbs the pan’s fond — those flavorful brown bits left after searing the chicken — resulting in a silky, savory glaze that coats every bite.
The Marsala wine, a fortified wine from Sicily, adds a nutty sweetness that balances beautifully with the savory mushrooms and butter. This unique combination gives the dish its signature flavor that’s rich but not heavy, comforting yet sophisticated.
2 large boneless, skinless chicken breasts, halved horizontally (about 1½ lbs total)
½ cup all-purpose flour, for dredging
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons unsalted butter
8 ounces cremini or button mushrooms, sliced
2 garlic cloves, minced
¾ cup dry Marsala wine
¾ cup chicken broth
½ cup heavy cream (optional for creamier sauce)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste
1 tablespoon chopped parsley, for garnish
First, slice each chicken breast in half horizontally to make four thinner cutlets. This helps them cook evenly and quickly.
Season both sides with salt, pepper, and garlic powder. Dredge each piece lightly in flour, shaking off any excess.
Pro Tip: The flour helps create a golden crust and slightly thickens the sauce later.
In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
Once hot, add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through.
Transfer the cooked chicken to a plate and set aside. Don’t clean the pan — those browned bits are flavor gold.
Add another 2 tablespoons of butter to the same pan. Once melted, toss in the sliced mushrooms and sauté for 5–6 minutes until golden and softened.
Stir occasionally, scraping the bottom to loosen any browned bits. Add minced garlic and cook for 30 seconds until fragrant.
Pro Tip: Don’t overcrowd the pan — mushrooms need space to brown instead of steaming.
Next, pour in the Marsala wine, stirring to deglaze the pan. Scrape up all the flavorful bits stuck to the bottom.
Let it simmer for 2–3 minutes until reduced by about half. This concentrates the wine’s flavor and builds the sauce base.
Then add the chicken broth and thyme, stirring to combine.
Lower the heat to medium and let the sauce simmer gently for 5–6 minutes, until it starts to thicken slightly.
If you prefer a creamier Marsala, stir in ½ cup of heavy cream at this stage. Simmer for another 2–3 minutes until silky.
Taste and adjust seasoning with salt and pepper.
Return the seared chicken to the pan, coating each piece in the sauce. Simmer for another 2–3 minutes, allowing the flavors to meld.
Garnish with fresh parsley and serve immediately.
Chicken Marsala pairs beautifully with:
Mashed potatoes (classic pairing for soaking up sauce)
Buttered pasta like fettuccine or linguine
Steamed green beans or asparagus
Garlic bread for mopping up every drop of sauce
It’s elegant enough for guests, yet comforting enough for a cozy family dinner.
1. Creamy Chicken Marsala:
Add heavy cream to the sauce for a smooth, velvety finish.
2. Mushroom Lovers’ Marsala:
Mix different mushroom types — cremini, shiitake, and oyster — for depth and earthiness.
3. Herbed Marsala:
Add rosemary or sage for an aromatic twist.
4. Lighter Marsala:
Skip the cream and use a splash of lemon juice for a fresher, tangier sauce.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in sauce-safe containers for up to 2 months.
Reheat: Warm gently on the stovetop over low heat. Add a splash of broth or water to loosen the sauce.
Avoid microwaving on high heat, as it can make the chicken rubbery.
❌ Overcooking the chicken: Thin cutlets cook fast — remove them as soon as they’re golden.
❌ Skipping the deglaze: Those browned bits are key to flavor. Always scrape them into the sauce.
❌ Using sweet Marsala wine: Opt for dry Marsala for balanced flavor.
❌ Crowding the pan: Sear chicken and mushrooms in batches if needed for proper browning.
❌ Thickening too early: Let the sauce reduce naturally for best consistency.
Balanced blend of savory, sweet, and earthy flavors
Quick cooking technique with restaurant-level results
Customizable for creamy or light variations
Pairs easily with any starch or veggie
Perfect for date night or family dinner
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 38g |
| Carbohydrates | 10g |
| Fat | 22g |
| Sodium | 680mg |
| Fiber | 1g |
(Approximate values, based on 4 servings.)
This Chicken Marsala Recipe brings all the charm of a cozy Italian dinner straight to your table. With tender chicken, rich mushroom Marsala sauce, and just the right touch of sweetness from the wine, it’s a dish that never goes out of style.
It’s a recipe you’ll make again and again — whether for a romantic dinner, a family gathering, or when you just want something truly comforting. Pair it with pasta, potatoes, or crusty bread, and you’ll have an unforgettable meal that feels as elegant as it tastes.
So pour a little extra Marsala in your glass, savor the aroma filling your kitchen, and enjoy every last bite of this Italian classic.