Chicken Marsala

This Chicken Marsala recipe is the kind of dish that makes your kitchen smell like a proper Italian restaurant on a Tuesday night, and that alone is reason enough to make it. Golden crispy chicken cutlets, a rich creamy Marsala wine sauce, mushrooms soaking up every drop of flavor, and dinner on the table in 25 minutes.

I still remember the first time I made this on the farm. Grandma had just pulled her bread from the oven, and I was standing at the stove when I poured in that Marsala wine and heard it sizzle against the hot pan. The steam came up in one fragrant cloud, and my three kids came running from the living room before I even called them. That is what a good sauce does. It brings everyone to the table before the food is even ready. Your kitchen is about to smell incredible.

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Why This Chicken Marsala Recipe Works Every Time

I have cooked through nearly every variation of this dish over the years, and this version is the one I come back to again and again. It uses ingredients you can find at any grocery store, comes together in one pan, and turns out beautifully consistent whether it is a weeknight dinner or a meal for company.

• Ready from start to finish in 25 minutes
• One pan, which means less cleanup
• No fancy equipment or special techniques needed
• Works with chicken breasts or boneless skinless thighs
• Rich, deep flavor from a handful of everyday ingredients
• Easy to adapt with lower-calorie swaps without losing the taste

Key Players in This Recipe

Each ingredient in this Chicken Marsala recipe is doing real work in the pan. Here is what to look for and why it matters.

Dry Marsala wine is the heart of the dish. It brings depth, a gentle nuttiness, and a whisper of sweetness that no other wine replicates in quite the same way. Always reach for dry Marsala, not sweet. Sweet Marsala is made for desserts and will throw off the balance of your sauce. A bottle runs under $10 at most liquor stores and lasts a long time in the pantry. If you cannot find it, port wine, dry sherry, or madeira are your best substitutes.

Chicken breasts are sliced in half horizontally and pounded thin, which turns an everyday piece of chicken into a tender, quick-cooking cutlet. I always use large breasts, around 10 oz each, because splitting them gives you four even portions. Boneless skinless thighs work beautifully too and tend to stay a little juicier.

All-purpose flour gives the chicken that signature golden crust and helps the sauce cling to every bite. The key is shaking off any excess right before the chicken goes into the pan. Too much flour sitting in the pan will burn and turn bitter.

Shallots are my first choice here over regular onion because they are finer and sweeter, and they practically melt into the sauce. If you cannot find them, half a small white onion or a quarter cup of the white part of green onions will work.

White mushrooms or cremini both work well. I slice them just under a quarter inch thick so they soften quickly and absorb the Marsala reduction rather than sitting on top of the sauce.

Heavy cream finishes the sauce with a silky richness that balances the wine. If you want to keep calories in check, evaporated milk in the same quantity works well. The flavor stays great; the texture is just a touch lighter.

Unsalted butter and extra virgin olive oil work together throughout. The butter brings flavor and color to the chicken. The oil keeps the butter from scorching at medium-high heat. Use both; never one alone.

Low-sodium chicken broth adds savory body to the sauce without making it too salty. It rounds out the Marsala so the sauce tastes full rather than one-note.

Ingredients

For the Golden Crusted Chicken

• 2 large chicken breasts (10 oz each), cut in half horizontally, or 4 boneless skinless thighs
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour

For the Marsala Sauce

• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 2 shallots, peeled and cut into 1/3 inch squares
• 1 garlic clove, finely minced
• 2 cups white mushrooms, sliced about 1/5 inch thick
• 1 cup dry Marsala wine
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp fresh parsley, finely chopped (optional garnish)

Equipment

• Large non-stick pan or skillet
• Meat mallet or rolling pin
• Freezer bag or plastic wrap

How to Make Chicken Marsala

This Chicken Marsala recipe comes together in one pan in two simple stages: crisp the chicken first, then build the sauce in the same pan so every drop of flavor from the sear goes straight into your sauce.

Step 1. Pound the chicken
Cut each breast in half horizontally to form 2 thin steaks, giving you 4 pieces total. Place them inside a freezer bag and pound to about 2/5 inch thickness using a meat mallet or rolling pin. I have found this step makes all the difference. It tenderizes the meat and ensures every piece cooks through evenly without the edges drying out before the center is done.

Step 2. Season and dust
Sprinkle both sides of each piece with salt, pepper, and flour, then lightly rub the flour across the surface. Shake off the excess flour just before the chicken goes into the pan. Leftover flour burns fast and will leave bitter bits in your sauce.

Step 3. Sear the chicken
Heat half the butter and oil in a large non-stick pan over medium-high heat. Once the butter is foamy, lay in the chicken and cook for 3 to 4 minutes until the surface is deeply golden and crispy. Flip and cook the other side for 2 minutes. After years of making this dish, I know not to rush this step. That golden crust is what gives the chicken and the sauce their character. Transfer to a plate and set aside.

Step 4. Saute the aromatics
In the same pan, add the remaining butter and oil. Once melted, add the shallots and garlic. Cook for 1 minute, stirring. You want them softened and fragrant. They are building the flavor base for the Marsala sauce.

Step 5. Cook the mushrooms
Add the sliced mushrooms and cook for 3 minutes, stirring regularly. They will release their moisture and begin to soak up the butter. This is where the earthy depth of the sauce starts to develop.

Step 6. Reduce the Marsala
Pour in the Marsala wine, turn the heat up to high, and let it boil for about 3 minutes until reduced by half. Through trial and error I learned this is the step that cooks off most of the alcohol and concentrates the wine’s nutty flavor. Do not skip it or rush it.

Step 7. Build and thicken the sauce
Add the chicken broth, heavy cream, salt, and pepper. Stir to combine, then lower the heat to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens to a creamy, pourable consistency. My family prefers when I pull it off just a touch early. It thickens more as it cools, and you do not want it gluey.

Step 8. Rewarm the chicken
Nestle the seared chicken back into the sauce and let it sit for 30 seconds to reheat. Do not forget to pour in any juices that have pooled on the plate. Never waste free flavor.

Step 9. Garnish and serve
Take the pan off the heat, sprinkle with fresh parsley, and serve immediately over your choice of starchy side. Mashed potatoes are my personal first choice. They drink up every drop of that sauce.

Important Notes

Marsala wine: Use dry Marsala only. Sweet Marsala is for desserts and will make the sauce too rich and cloying. If you cannot find Marsala, port wine, dry sherry, or madeira are your best substitutes. This dish is not recommended for children due to the volume of wine used, which is higher than in most recipes.

Shallots: Shallots are the best choice here because they are sweeter and finer than regular onion, and they meld into the sauce rather than sitting in chunks. Substitute with 1/2 a small white onion or 1/4 cup of green onion whites if needed.

Cream: Substitute with the same quantity of evaporated milk to reduce calories. The flavor stays excellent; the mouthfeel is just slightly lighter.

Tips for the Best Results

• Pound the chicken to an even thickness. It is the single most important step for even cooking and a tender result.
• Always shake off excess flour just before the chicken hits the pan. Too much flour in the pan burns and turns bitter.
• Do not overcrowd the pan when searing. If needed, cook the chicken in two batches so it browns properly rather than steaming.
• Pull the sauce off the heat a little early. It continues to thicken as it sits, and a slightly thin sauce at the stove becomes a perfectly coated sauce at the table.
• Pour every drop of resting juice from the plate back into the sauce. It is pure concentrated flavor and it is free.
• This dish is best served immediately. The sauce and chicken are at their finest straight from the pan.

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Storage and Reheating Tips

I typically store leftovers in a tightly sealed container in the refrigerator, and this dish holds up beautifully for a second meal. The sauce actually deepens in flavor overnight, which is a welcome bonus.

Refrigerator: Store in an airtight container for up to 3 to 4 days. The sauce stays creamy and the chicken stays moist when stored together.

Freezer: This dish can be frozen, though the texture of chicken breast may soften slightly after thawing. Store in a freezer-safe bag for up to 2 months. Thighs hold up better in the freezer than breasts if you are planning ahead.

Reheating: For the best result, reheat gently in a covered skillet over low heat with a splash of chicken broth to loosen the sauce. Betty’s tip: avoid the microwave if you can. It tends to dry out the chicken and can make the sauce separate.

Perfect Sides to Serve with Chicken Marsala

A sauce this good needs something worth soaking it up with. Here are my favorite pairings, each one bringing something different to the plate.

• Creamy mashed potatoes are my personal first choice. They drink up the sauce and balance the richness of the wine perfectly.
• Egg noodles or tagliatelle work beautifully. Wide, flat pasta catches every mushroom and pools sauce in every fold. If you enjoy pasta pairings, this Creamy Garlic Chicken Alfredo is another weeknight pasta dinner worth bookmarking.
• Creamy polenta gives the whole plate a comforting, Italian farmhouse feel that pairs naturally with the Marsala sauce.
• Steamed rice is a lighter option that still carries the sauce well. This Greek Chicken Lemon Rice is a fantastic standalone rice dish if you want to build a full spread.
• Crusty garlic bread is non-negotiable if you are a sauce-mopper. Nobody at the table will complain. Try this Perfect Parmesan Garlic Bread alongside.
• Roasted vegetables add freshness and cut through the richness of the cream. These Roasted Autumn Vegetables with Balsamic Glaze are a beautiful pairing in cooler months.

If you love one-pan chicken dinners like this one, you will want to try this Marsala Chicken Orzo next, which builds on all the same flavors with orzo cooked right into the sauce. And for another Italian-inspired skillet winner, this Creamy Pepperoncini Chicken Skillet is a reader favorite.

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Chicken Marsala Recipe

Golden crispy chicken cutlets in a rich creamy Marsala wine mushroom sauce. A beloved Italian-American classic ready in 25 minutes in one pan.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts (10 oz each), halved horizontally Or 4 boneless skinless thighs
• 0.5 tsp kosher salt For the chicken
• 0.5 tsp black pepper For the chicken
• 0.25 cup all-purpose flour
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 2 shallots Peeled and cut into 1/3 inch squares
• 1 garlic clove Finely minced
• 2 cup white mushrooms Sliced about 1/5 inch thick
• 1 cup dry Marsala wine Do not use sweet Marsala
• 0.5 cup low-sodium chicken broth
• 0.5 cup heavy cream Substitute evaporated milk for a lighter version
• 0.25 tsp kosher salt For the sauce
• 0.125 tsp black pepper For the sauce
• 1 tbsp fresh parsley Finely chopped, optional garnish

Equipment

• Large non-stick skillet or pan
• Meat mallet or rolling pin
• Freezer bag or plastic wrap

Method

 

1. Cut each chicken breast in half horizontally to form 2 thin steaks, giving you 4 pieces total. Place inside a freezer bag and pound to about 2/5 inch thickness using a meat mallet or rolling pin.
2. Sprinkle both sides of each piece with salt, pepper, and flour. Lightly rub the flour across the surface. Shake off excess flour just before cooking.
3. Heat half the butter and oil in a large non-stick pan over medium-high heat. Once the butter is foamy, cook chicken for 3 to 4 minutes until golden and crispy. Flip and cook the other side for 2 minutes. Transfer to a plate.
4. In the same pan, add remaining butter and oil. Once melted, add shallots and garlic and cook for 1 minute, stirring.
5. Add the mushrooms and cook for 3 minutes, stirring regularly until softened.
6. Pour in the Marsala wine, turn the heat to high, and boil for 3 minutes until reduced by half.
7. Add the chicken broth, cream, salt, and pepper. Stir to combine, lower the heat to a gentle simmer, and cook for 3 to 5 minutes until the sauce thickens to a creamy consistency.
8. Nestle the chicken back into the sauce and let it sit for 30 seconds to reheat. Pour in any resting juices from the plate.
9. Remove from heat, sprinkle with fresh parsley, and serve immediately over mashed potatoes, pasta, rice, polenta, or with crusty bread.

Notes

Use dry Marsala wine only. Sweet Marsala is for desserts and will throw off the sauce. Substitute port, sherry, or madeira if needed. Swap heavy cream for the same amount of evaporated milk to reduce calories. Leftovers keep refrigerated for 3 to 4 days. Reheat gently in a skillet with a splash of broth over low heat.