Chicken Marsala combines golden chicken cutlets, browned mushrooms and a savory Marsala wine sauce. The dish has restaurant-style flavor but comes together in one skillet in approximately 40 minutes.
Thin chicken cutlets cook quickly and evenly. Lightly coating them with flour promotes browning and helps the pan sauce develop a smooth consistency.
Serve chicken Marsala with mashed potatoes, pasta, rice or roasted vegetables.
Why You’ll Love Chicken Marsala
- Prepared in one skillet.
- Ready in approximately 40 minutes.
- Tender, golden chicken.
- Rich mushroom pan sauce.
- Suitable for weeknights or guests.
- Uses straightforward ingredients.
- Easy to serve with pasta or potatoes.
- Restaurant-inspired presentation.
- No heavy breading.
- Simple to customize with cream.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts.
- ½ cup all-purpose flour.
- ¾ teaspoon salt.
- ½ teaspoon black pepper.
- ½ teaspoon garlic powder.
- 2 tablespoons olive oil.
- 2 tablespoons unsalted butter, divided.
- 8 ounces cremini mushrooms, sliced.
- 2 garlic cloves, minced.
- ¾ cup dry Marsala wine.
- ¾ cup low-sodium chicken broth.
- 1 teaspoon Worcestershire sauce, optional.
- ¼ cup heavy cream, optional.
- 2 tablespoons chopped fresh parsley.
Ingredient Notes
Chicken: Slice two large breasts horizontally to create four thin cutlets. Pound them gently to approximately ½ inch thick.
Marsala wine: Use dry Marsala sold for drinking rather than heavily salted cooking wine.
Mushrooms: Cremini mushrooms provide deeper flavor, while white button mushrooms are milder.
Flour: A thin flour coating encourages browning and lightly thickens the sauce.
Cream: Traditional versions may not contain cream. It is optional and creates a richer, softer sauce.
What Can Replace Marsala Wine?
Marsala provides the defining flavor, so substitutions create a different dish.
If alcohol is unsuitable, use additional chicken broth with a small amount of balsamic vinegar. The result should be described as mushroom chicken rather than traditional Chicken Marsala.
How to Make Chicken Marsala
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into two cutlets.
Place them between sheets of parchment and gently pound them to an even ½-inch thickness.
Pat them dry.
Step 2: Season the Flour
Combine the flour, salt, pepper and garlic powder in a shallow dish.
Coat each cutlet lightly, then shake off the excess flour.
Step 3: Brown the Chicken
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken without crowding the pan. Cook in batches if necessary.
Cook for approximately 3–4 minutes per side, until golden. Transfer the chicken to a clean plate.
Step 4: Brown the Mushrooms
Add the sliced mushrooms to the skillet.
Cook for 5–7 minutes, stirring occasionally, until their moisture evaporates and the edges become golden.
Add the garlic and cook for 30 seconds.
Step 5: Deglaze With Marsala
Carefully pour in the Marsala wine.
Scrape the browned pieces from the bottom of the skillet.
Simmer for 3–4 minutes, allowing the liquid to reduce.
Step 6: Prepare the Sauce
Add the chicken broth and optional Worcestershire sauce.
Simmer for approximately 5 minutes, until the sauce reduces slightly.
For creamy Chicken Marsala, stir in the optional heavy cream and keep the sauce at a gentle simmer.
Step 7: Finish the Chicken
Return the chicken and accumulated juices to the skillet.
Simmer for 3–5 minutes, turning once, until the thickest part reaches 165°F.
Stir in the remaining tablespoon of butter for a glossy finish.
Step 8: Serve
Taste and adjust the seasoning.
Garnish with parsley and serve immediately with the mushroom sauce spooned over the chicken.
Tips for the Best Chicken Marsala
Use Thin Cutlets
Thin chicken cooks quickly and avoids the dry exterior that can develop while thick pieces cook through.
Shake Off Excess Flour
A heavy flour coating can become gummy in the sauce.
Brown the Mushrooms Properly
Allow their moisture to evaporate before adding the garlic and wine.
Reduce the Wine
Simmering concentrates the Marsala flavor and removes the sauce’s raw alcoholic sharpness.
Avoid Overcooking the Chicken
Return the cutlets only long enough to reach 165°F.
Why Is My Marsala Sauce Too Thin?
The wine and broth may need additional reduction.
Transfer the cooked chicken to a plate and simmer the sauce uncovered for several minutes. It will also thicken slightly as it cools.
Avoid adding large quantities of flour after the sauce has formed because lumps may develop.
Recipe Variations
Creamy Chicken Marsala
Add ¼ cup heavy cream after reducing the broth.
Chicken Marsala With Spinach
Stir in 2 cups baby spinach during the final few minutes.
Chicken Marsala Pasta
Slice the chicken and serve it with fettuccine or linguine. Increase the sauce if coating a full pound of pasta.
Chicken Marsala Without Mushrooms
Omit the mushrooms and sauté finely chopped shallot instead.
Pork Marsala
Use thin pork cutlets and cook them to 145°F followed by a three-minute rest.
What to Serve With Chicken Marsala
- Creamy mashed potatoes.
- Buttered egg noodles.
- Fettuccine.
- White rice.
- Roasted green beans.
- Garlic Parmesan Brussels sprouts.
- Steamed asparagus.
- Homemade dinner rolls.
Make-Ahead Instructions
Slice and pound the chicken up to one day ahead.
Clean and slice the mushrooms and store them separately.
For the best texture, flour and brown the chicken shortly before serving.
How to Store and Reheat
Refrigerate cooled Chicken Marsala in an airtight container for up to 3–4 days.
Reheat gently in a covered skillet over medium-low heat. Add a small amount of broth if the sauce has thickened.
Avoid rapid boiling, particularly when the sauce contains cream.
Can You Freeze Chicken Marsala?
Chicken Marsala without cream freezes better than the creamy version.
Cool it completely and freeze it in a suitable container for up to three months.
Thaw overnight in the refrigerator and reheat gently. Add fresh cream after reheating if desired.
Frequently Asked Questions
Is Chicken Marsala alcoholic?
Marsala wine contains alcohol. Cooking reduces it but may not remove every trace. Use an alcohol-free alternative when complete avoidance is required.
Should I use sweet or dry Marsala?
Dry Marsala is generally preferred for a savory chicken dish.
Can I use cooking wine?
You can, but cooking wine often contains added salt and may have a less balanced flavor.
Why is my chicken tough?
The cutlets may have been overcooked or pounded unevenly.
Can I make Chicken Marsala without cream?
Yes. Cream is optional; Marsala wine and broth create the main sauce.
Can I use chicken thighs?
Yes. Boneless thighs work, although their shape and cooking time differ.
Chicken Marsala Recipe Card
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Method: Stovetop
Ingredients
- 2 large chicken breasts, sliced into four cutlets.
- ½ cup flour.
- ¾ teaspoon salt.
- ½ teaspoon black pepper.
- ½ teaspoon garlic powder.
- 2 tablespoons olive oil.
- 2 tablespoons butter, divided.
- 8 ounces sliced cremini mushrooms.
- 2 minced garlic cloves.
- ¾ cup dry Marsala wine.
- ¾ cup chicken broth.
- 1 teaspoon Worcestershire sauce, optional.
- ¼ cup heavy cream, optional.
- 2 tablespoons parsley.
Instructions
- Pound the chicken cutlets to an even ½-inch thickness.
- Combine the flour and seasonings.
- Coat the chicken lightly and shake off excess flour.
- Heat the oil and 1 tablespoon butter.
- Brown the chicken for approximately 3–4 minutes per side.
- Transfer it to a plate.
- Brown the mushrooms for 5–7 minutes.
- Add the garlic and cook for 30 seconds.
- Add the Marsala and simmer for 3–4 minutes.
- Add the broth and optional Worcestershire sauce.
- Simmer until slightly reduced.
- Stir in optional cream.
- Return the chicken and cook until it reaches 165°F.
- Stir in the remaining butter.
- Garnish with parsley and serve.
Recipe Notes
- Use dry drinking-quality Marsala.
- Pound the chicken evenly.
- Allow the mushrooms to brown before adding liquid.
- Add cream only over gentle heat.
- Test the complete recipe before confirming exact timings.