This chicken marsala recipe is as good as any restaurant!

Seasoned chicken breasts are simmered in a marsala wine mushroom sauce and ready to serve in less than 30 minutes!

plate of Chicken Marsala

What is Chicken Marsala?

Marsala, in Italy, produces the wine used in this recipe. This Chicken Marsala recipe smothers chicken breasts in a delicious mushroom marsala sauce.

Chicken marsala may seem fancy but this restaurant favorite is easy enough to make as a weeknight dinner!

chicken, mushrooms, shallot, flour, oil, wine, butter and seasonings to make Easy Chicken Marsala Recipe with labels

Ingredients For Chicken Marsala 

Chicken – I use boneless, skinless chicken breasts for this recipe, but you can also use boneless chicken thighs.

Marsala – Marsala is a fortified wine from Italy. Choose dry Marsala (not sweet Marsala) for the best flavor in this recipe. Good substitutions are Madeira or dry white wine, however, avoid ‘cooking wine’ for this dish.

Sauce – This marsala sauce is thickened with a bit of flour and contains chicken broth in addition to the marsala wine. Traditionally, this sauce doesn’t contain cream, but if you’d like it a bit creamier, you can add ¼ cup or so of heavy whipping cream.

Mushrooms – Any variety of mushrooms can be used; I love the earthy flavor of brown mushrooms. Use any combination, including portobellos, cremini (brown or baby bellas), or white button mushrooms!

How to Make Chicken Marsala

  1. Pound the chicken to an even thickness, dip it in flour, and brown it in a skillet. Set aside (as per the recipe below).
  2. Cook the shallots and mushrooms in butter. Add the flour.
  3. Add the Marsala wine and broth or stock and simmer until thickened. Add chicken back to the pan and simmer until heated through.
dish of Chicken Marsala

What to Serve with Chicken Marsala

Much like chicken parmesan, this Chicken Marsala recipe pairs well with various pasta shapes like spaghetti, penne, rotini, or bowtie. Here are some other favorite side options to serve with it!

Did you make this Chicken Marsala Recipe? Be sure to leave a rating and comment below!

pan of Chicken Marsala
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Chicken Marsala

Easy Chicken Marsala is more delicious than any version from an Italian restaurant, and budget-friendly, too!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
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  • 4 small boneless skinless chicken breasts 5-6 oz each
  • ½ cup all purpose flour
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

For the Sauce

  • ¾ cup chicken stock or chicken broth
  • 2 tablespoons butter
  • ¼ teaspoon thyme or 1 teaspoon fresh thyme
  • 1 small shallot diced (or onion)
  • 8 ounces mushrooms white or brown, sliced
  • 1 ½ tablespoons flour
  • ½ cup dry Marsala wine
  • 2 tablespoons parsley or chives for garnish


  • Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
  • In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.

To Make the Sauce

  • In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
  • Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
  • Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
  • Garnish and serve over pasta.



Marsala: Choose dry marsala wine for this recipe. Sweet marsala wine will make the final dish too sweet.
Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.
Leftovers: Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop.
4.99 from 153 votes

Nutrition Information

Calories: 567 | Carbohydrates: 21g | Protein: 52g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Italian
Chicken Marsala recipe in a dish with a title
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Chicken Marsala with mushroom sauce and a title
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. You could leave them out or try replacing with fennel, eggplant, or roasted cauliflower for a similar flavor Angela.

  1. My husband kept telling me that it was the best meal I’d ever made and he’s not even that fond of chicken! He also said that it was “restaurant quality” and to “hold on to this recipe”. When I do make this again, I will increase the amount of sauce I make with it. It “probably” would have been enough without the pasta, but if serving serving with pasta, you will definitely want more sauce. Also, I did not have the Marsala wine. Using the dry white and brandy combination was perfect for us. Thank you, Holly!

  2. Every bite my husband said….”this is so good”. Used half the amount of chicken breast but full amount of sauce. He told me to tell you!5 stars

  3. Every thing was as advertised. My restaurant go to for Chicken Marsala closed over a year ago. This is every bit as good and takes no time. Thank you!5 stars

  4. Hi Holly,

    I prepared your Marsala Chicken for supper this evening and it was delicious! I would definitely double the sauce the next time I make this and increase the wine a little. Thank you for sharing your lovely delicious recipes. I really appreciate and love all your recipes.

    Barb5 stars

  5. So yummy and easy as written. I really wanted more mushrooms and sauce so next time I am doubling that. Thanks for a great and clearly written recipe!4 stars

  6. This was a very flavorful recipe. I will make this again. I also only used 2 chicken breasts with the required mushrooms; I used 4 stalks of fresh thyme but it was not enough. Also, used 3/4c masala and 1/2 chicken broth. Also, next time, I will not add the 1 1/2T of flour. It made the sauce too thick once it was cooked down the 5 minutes. This is definitely a keeper!5 stars

  7. Love this recipe! We like a lot of sauce so even though we only had 3 breasts we made the sauce as if we had 4. This recipe is a keeper!5 stars

    1. So glad to hear that Cindy! Personally I think the sauce is the best part – having extra of that is perfect!

      1. thank you so much for all the delicious and easy recipes. i’ve made so many of them and all have been a hit with the family. love what you’re doing.

  8. Goodmoring Holly I see that you have recipes in e-book but I would rather have it in an actual book. Not good with computers. So can you send me the book on it instead. Thank you for your time.