Chicken Marsala Recipe: Easy Italian Classic in 30 Minutes

Elegant, rich, and bursting with sophisticated Italian-American flavors, Chicken Marsala Recipe is the ultimate restaurant-quality dish you can easily make at home. This classic recipe features tender chicken cutlets pan-seared to golden perfection, then simmered in a luxurious Marsala wine sauce with earthy mushrooms and fresh herbs. It’s the kind of dinner that fills your dining room with mouthwatering aromas and makes any weeknight feel like a special occasion.

Each bite delivers a satisfying combination of textures—crispy browned chicken, silky wine reduction, and tender mushrooms that melt in your mouth. Whether you’re cooking for a romantic dinner or impressing dinner guests, this Chicken Marsala Recipe is as simple to prepare as it is impressive. Serve it with your favorite sides like creamy mashed potatoes, buttered pasta, roasted vegetables, or crusty bread for a colorful, restaurant-worthy meal that feels like fine dining at home.

Why You’ll Love This Chicken Marsala Recipe

• Restaurant-quality made easy: Tastes like it came from an upscale Italian restaurant, but you can make it in your own kitchen.
• Classic Italian-American flavor: Rich Marsala wine sauce with savory mushrooms creates that iconic, sophisticated taste everyone loves.
• Quick weeknight elegance: Ready in just 30 minutes, making it perfect for both busy nights and special occasions.
• Impressive yet simple: Looks and tastes fancy, but the technique is straightforward enough for home cooks of any skill level.
• Versatile and adaptable: Works beautifully with different mushroom varieties, can be made with veal, or adjusted to your taste preferences.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Chicken Marsala Recipe, having the right tools on hand will make everything smoother—from prep to plating.

Essential Tools & Why You Need Them:

Large Heavy Skillet (12-inch, preferably stainless steel)
This is essential for achieving that beautiful golden sear on the chicken and developing the fond (browned bits) that make the sauce incredibly flavorful.

Meat Mallet or Rolling Pin
For pounding chicken breasts to an even thickness, ensuring they cook uniformly and stay tender throughout.

Mixing Bowls (2-3 sizes)
One for dredging flour, another for prepping ingredients, and possibly one more for plating the finished chicken.

Tongs or Spatula
Perfect for flipping chicken cutlets gently without piercing them, which keeps all the juices locked inside.

Whisk or Wooden Spoon
Essential for stirring the sauce and scraping up those flavorful browned bits from the pan bottom.

Measuring Cups & Spoons
Precision matters—especially for the Marsala wine, broth, and flour ratios that create the perfect sauce consistency.

Having these items prepped and within reach makes creating this Chicken Marsala Recipe seamless and enjoyable.

Preparation Tips

• Pound chicken to even thickness (about ½-inch)—this ensures quick, even cooking and prevents dry spots.
• Dry the chicken thoroughly before dredging—moisture prevents proper browning and creates a soggy coating instead of crispy.
• Use good quality Marsala wine—sweet Marsala (not dry) is traditional and creates that signature rich, slightly sweet sauce.
• Don’t overcrowd the pan when searing chicken—work in batches if needed to maintain high heat for proper caramelization.
• Deglaze the pan properly by scraping up all the browned bits—this is where most of the flavor comes from.
• Let the sauce reduce until it’s thick enough to coat the back of a spoon—this concentrates the flavors beautifully.

These small touches make a big difference in achieving restaurant-quality results with this Chicken Marsala Recipe.

Ingredients for This Chicken Marsala Recipe

Here’s everything you’ll need to bring this elegant, flavorful dish to life. Most of the ingredients are simple pantry staples, with the Marsala wine being the star ingredient.

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
• ½ cup all-purpose flour (for dredging)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)

For the Marsala Sauce:

• 8 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• ¾ cup sweet Marsala wine
• 1 cup chicken broth (low-sodium preferred)
• ½ cup heavy cream (optional, for extra richness)
• 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Optional Garnishes:

• Fresh chopped parsley
• Grated Parmesan cheese
• Lemon wedges
• Fresh thyme sprigs
• Crushed red pepper flakes
• Extra sautéed mushrooms

Everything in this list works together to create that signature Marsala flavor—the wine and mushrooms complement the tender chicken perfectly. The garnishes are optional but add freshness and visual appeal.

Step 1: Prepare the Chicken

Place chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even ½-inch thickness. Season both sides with salt and pepper.

In a shallow dish, combine flour, garlic powder, and additional salt and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off excess. Set aside on a plate.

Step 2: Sear the Chicken

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken cutlets in a single layer (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tenting with foil to keep warm.

Step 3: Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and sauté for 4-5 minutes until they’re golden brown and have released their moisture. The mushrooms should be tender and slightly caramelized. Add the minced garlic and cook for 30 seconds until fragrant.

Step 4: Build the Marsala Sauce

Pour the Marsala wine into the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan—this deglazing step is crucial for maximum flavor. Let the wine simmer for 2-3 minutes to cook off the alcohol and reduce slightly.

Add the chicken broth and bring to a gentle simmer. Let it cook for 5-6 minutes until the sauce has reduced by about one-third and is starting to thicken. If using heavy cream, stir it in now along with the remaining tablespoon of butter. Season with salt and pepper to taste.

If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce reaches your desired consistency.

Step 5: Finish and Serve

Return the seared chicken cutlets to the skillet, nestling them into the Marsala sauce. Spoon sauce and mushrooms over the top of each piece. Let everything simmer together for 2-3 minutes to allow the flavors to meld and the chicken to reheat.

Transfer to serving plates, spooning extra sauce and mushrooms over each portion. Garnish with fresh chopped parsley and serve immediately while hot.

Notes

Wine Selection: Sweet Marsala is traditional and recommended for this Chicken Marsala Recipe. Dry Marsala can be used but will create a less sweet, more savory sauce.

Mushroom Varieties: Cremini, baby bella, or even shiitake mushrooms work beautifully. Mix varieties for more complex flavor and texture.

Make it Lighter: Skip the heavy cream for a lighter sauce that’s still rich and flavorful from the wine and butter.

Watch Out for These Mistakes While Cooking

• Using the wrong Marsala wine: Cooking Marsala or dry Marsala will give different results. Sweet Marsala is the authentic choice for this Chicken Marsala Recipe.
• Not pounding the chicken evenly: Thick and thin spots cook at different rates, resulting in overcooked dry areas or undercooked centers.
• Skipping the dredging step: The light flour coating helps the chicken brown beautifully and also helps thicken the sauce.
• Cooking over too low heat: The chicken needs high heat to develop that golden crust. Too low and it will steam instead of sear.
• Not deglazing properly: Those browned bits stuck to the pan are pure flavor—make sure to scrape them all up with the wine.
• Over-reducing the sauce: The sauce should be silky and coat the chicken, not thick like gravy. Watch it carefully.
• Adding garlic too early: Garlic burns easily. Add it after the mushrooms are mostly cooked to prevent bitterness.
• Overcooking the chicken: Chicken breasts dry out quickly. Remove them at 165°F internal temperature for juicy, tender results.

What to Serve With Chicken Marsala Recipe?

This elegant and savory dish pairs beautifully with a variety of sides that complement the rich Marsala sauce. Whether you want something classic or creative, there’s a perfect pairing for every preference.

8 Delicious Recommendations:

Creamy Mashed Potatoes
Buttery, smooth mashed potatoes are perfect for soaking up every drop of that luxurious Marsala wine sauce.

Garlic Butter Pasta
Simple fettuccine or linguine tossed in butter, garlic, and Parmesan makes an ideal bed for the chicken and sauce.

Risotto (Mushroom or Parmesan)
Creamy Italian rice complements the Marsala flavors and creates an elegant, cohesive meal.

Roasted Asparagus
Tender asparagus spears with a hint of lemon add color, freshness, and a light contrast to the rich sauce.

Sautéed Green Beans with Almonds
Crisp-tender green beans with toasted almonds provide a delightful crunch and nutty flavor.

Caesar Salad
Classic Caesar with crisp romaine, Parmesan, and croutons offers a refreshing start or side.

Crusty Italian Bread
Warm, rustic bread is essential for mopping up every last bit of that incredible sauce.

Roasted Brussels Sprouts with Balsamic
Caramelized Brussels sprouts drizzled with balsamic glaze add depth and a touch of sweetness.

These pairings help round out the meal and bring a complete Italian restaurant experience to your dinner table.

Storage Instructions

This Chicken Marsala Recipe stores well and makes wonderful leftovers for easy weeknight meals.

How to Store:

Refrigerator: Let the chicken and sauce cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days.

Freezer: For longer storage, place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Note that cream-based sauces may separate slightly when frozen but usually come back together when reheated with stirring.

Reheating:

Stovetop: Reheat gently in a skillet over medium-low heat with a splash of chicken broth or wine, stirring occasionally until heated through.

Microwave: Heat individual portions on medium power for 2-3 minutes, stirring halfway through. Add a tablespoon of broth if the sauce seems too thick.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	420
Protein	38g
Carbohydrates	16g
Dietary Fiber	2g
Sugar	4g
Total Fat	20g
Saturated Fat	8g
Unsaturated Fat	10g
Trans Fat	0g
Cholesterol	115mg
Sodium	680mg

This dish delivers a protein-rich meal with balanced flavors—perfect for a satisfying dinner that feels indulgent yet nourishing.

Frequently Asked Questions

1. Can I make this Chicken Marsala Recipe ahead of time?
You can prepare the components separately—sear the chicken and make the sauce, then refrigerate. Reheat gently and combine just before serving for best texture.

2. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more moist. They may need an extra minute or two of cooking time.

3. What if I can’t find Marsala wine?
While Marsala is traditional for this Chicken Marsala Recipe, you can substitute with a combination of dry sherry and a teaspoon of sugar, though the flavor will be different.

4. Can I make it without cream?
Definitely. The classic version doesn’t always include cream. The sauce will be lighter but still delicious with just wine, broth, and butter.

5. Is sweet or dry Marsala better for this recipe?
Sweet Marsala is traditional and most commonly used in this Chicken Marsala Recipe. It creates that signature slightly sweet, rich flavor.

6. Can I double this recipe for a crowd?
Yes! Use a larger skillet or work in batches. The sauce can be made all at once in a large pan once all the chicken is seared.

7. What type of mushrooms work best?
Cremini (baby bella) mushrooms are ideal, but white button, shiitake, or a mix of varieties all work beautifully.

8. How do I prevent the sauce from being too thin?
Let it reduce properly until it coats the back of a spoon. If still thin, use a cornstarch slurry or simmer longer to evaporate excess liquid.

Conclusion

Chicken Marsala Recipe is the ultimate combination of elegant Italian-American dining and simple home cooking—all ready in one skillet. With its tender chicken, rich wine sauce, and savory mushrooms, it’s everything you love about Italian restaurant classics, made accessible for your own kitchen.

Perfect for romantic dinners, special occasions, or whenever you’re craving something sophisticated yet comforting, this Chicken Marsala Recipe never disappoints. Plus, with its versatile serving options and make-ahead potential, it fits seamlessly into any meal plan. So grab your skillet and make dinner something truly memorable with this classic Chicken Marsala Recipe.