Chicken Marsala Recipe is the rich, savory Italian-American dish you’ll want to master after one bite. It’s made with tender pan-seared chicken cutlets in a silky, wine-infused mushroom sauce—ready in under 40 minutes. Whether you’re cooking for guests or craving something cozy midweek, this one-pan wonder never fails to impress.
I first tried Chicken Marsala on a date night, years ago, at a tiny Italian place with candlelight and checkered tablecloths. I didn’t know what to expect, but one bite into that buttery mushroom sauce changed everything. I had to learn how to make it.
Fast-forward a few attempts later (including one where I accidentally used white wine instead of Marsala—oops), and I’ve perfected a version that captures all the magic of that night—but made simple for home kitchens. It’s now my go-to dish when I want something elegant, flavorful, and surprisingly easy.
Why You’ll Love This Recipe
If you’ve never made Chicken Marsala at home, you’re in for a treat. This dish is everything you want comfort food to be—rich, saucy, and satisfying—but without the heavy lifting.
Here’s why this recipe deserves a spot in your rotation:
- Elegant but easy. Impress your guests—or yourself—without breaking a sweat.
- One-pan magic. Everything comes together in a single skillet.
- Savory flavor bomb. Earthy mushrooms, caramelized onions, and sweet Marsala wine = perfection.
- Great with sides. Serve with mashed potatoes, pasta, or even crusty bread.
- Meal prep friendly. The sauce tastes even better the next day.
- Customizable. Swap proteins or adjust the wine level to your taste.
- Ready in under 40 minutes. Perfect for busy weeknights that still need a little elegance.
Ingredients You’ll Need
When it comes to Chicken Marsala, it’s all about the basics done right. You don’t need anything fancy—just a few fresh ingredients and good-quality wine.
For the Chicken
- 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
- ½ cup all-purpose flour (for dredging)
- Salt and black pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp butter
For the Marsala Sauce
- 8 oz cremini or baby bella mushrooms, sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup sweet Marsala wine (not dry)
- ¾ cup chicken broth
- ½ cup heavy cream (optional for a richer finish)
- Fresh thyme or parsley (for garnish)
How to Make Chicken Marsala (Step-by-Step)
1. Prepare the Chicken
- Slice chicken breasts horizontally to create thin cutlets.
- Season with salt and pepper, then dredge in flour, shaking off the excess.
2. Sear the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through (165°F internal temp per USDA guidelines).
- Transfer to a plate and cover to keep warm.
3. Cook the Mushrooms
- In the same skillet, melt butter and add sliced mushrooms.
- Sauté for 6–8 minutes until browned and softened.
- Add garlic and cook for 30 seconds until fragrant.
4. Deglaze the Pan
- Pour in Marsala wine, scraping up browned bits from the bottom.
- Let it simmer for 2–3 minutes to reduce slightly.
5. Build the Sauce
- Add chicken broth and let simmer for another 5 minutes.
- For a creamier version, stir in heavy cream and simmer until the sauce thickens slightly.
6. Return the Chicken
- Place chicken back into the skillet and spoon sauce over the top.
- Simmer for 3–4 minutes to warm through and let the flavors meld.
7. Garnish and Serve
- Top with fresh chopped parsley or thyme and serve hot with your favorite sides.
Pro Tips and Variations
After making this dish dozens of times, I’ve picked up some tricks that make it even more foolproof—and customizable.
Pro Tips
- Use sweet Marsala wine. It balances the savory mushrooms and gives the sauce its signature flavor.
- Don’t skip the dredge. The light flour coating helps thicken the sauce and gives the chicken a slight crust.
- Slice chicken thin. Thinner cutlets cook faster and absorb more flavor.
- Deglaze thoroughly. All those brown bits at the bottom? That’s flavor gold.
Variations
- Make it creamy. Stir in cream or crème fraîche for a richer finish.
- Try boneless thighs. For extra juiciness and deeper flavor.
- Go vegetarian. Swap chicken for seared cauliflower steaks or portobello mushrooms.
- Add shallots or onions. Sauté with the mushrooms for more depth.
Best Side Dishes to Serve With It
This dish is saucy, savory, and rich—so pairing it with the right side really elevates the meal.
1. Mashed Potatoes
Creamy mashed potatoes are a classic pairing that soaks up the sauce beautifully.
2. Garlic Butter Pasta
Toss cooked linguine or fettuccine with garlic, butter, and parsley for a light, flavorful side.
3. Roasted Green Beans
Add a pop of freshness with roasted or sautéed green beans and a squeeze of lemon.
4. Crusty Bread
Don’t let that Marsala sauce go to waste. A good slice of sourdough or Italian bread is a must.
5. Steamed Asparagus
A light and elegant veggie side that complements the richness of the chicken.
Storage and Reheating
I once made this recipe for a dinner party and had just enough leftovers to test how it held up—and let’s just say it was even better the next day.
Storing
- Let cool completely and transfer to an airtight container.
- Refrigerate for up to 4 days.
Freezing
- Freeze chicken and sauce together in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Stovetop: Reheat gently over medium-low heat, adding a splash of broth or cream if needed.
- Microwave: Heat in 30-second bursts, covered, and stir halfway through.
Common Mistakes to Avoid
Even the simplest dishes can go sideways without a little care. Here are the top mistakes I’ve seen (or made myself):
1. Using dry Marsala
Sweet Marsala is what gives this dish its iconic flavor. Dry versions make the sauce taste too sharp.
2. Skipping the flour dredge
It may seem like an extra step, but it gives the chicken structure and helps the sauce stick.
3. Rushing the mushrooms
Don’t overcrowd the pan, and give them time to brown—this builds real flavor.
4. Overcooking the chicken
Thin cutlets cook quickly. Use a thermometer and pull them at 165°F to avoid dryness.
5. Adding cream too early
If using cream, add it after the wine and broth have simmered to prevent curdling.
Conclusion
This Chicken Marsala Recipe is proof that elegance doesn’t have to be complicated. In under 40 minutes, you can serve up a dish with rich flavor, silky sauce, and that comforting, restaurant-quality finish. Whether it’s for a weeknight dinner or a special date night in, it’s the kind of recipe that makes you feel like a pro in your own kitchen.
Trust me—once you master it, you’ll be looking for any excuse to make it again.
