Chicken Marsala is easy to make at home and just as good as any Italian restaurant!

Tender chicken breasts are simmered in a creamy mushroom marsala sauce for a meal that’s easy enough for a weeknight dinner.

Chicken Marsala in the pan

A 30-Minute Meal

Chicken Marsala is from Sicily, with chicken breasts simmered in Marsala wine. The wine tenderizes the chicken and creates a delicious savory mushroom sauce.

  • Quick and Easy: Ready in 30 minutes, ideal for a busy weeknight but elegant enough for guests.
  • Restaurant Quality: Skip the hefty restaurant bill or wait at Olive Garden; this dish is easy to make at home.
  • Simple Ingredients: Requires only a few simple ingredients, with chicken, mushrooms, and Marsala wine.
a skillet of cooked chicken marsala

Ingredients for Chicken Marsala

  • Chicken Breasts: Use 4 small boneless skinless breasts, about 5-6 oz each. Pound them to an even thickness for quick cooking.
  • Flour: Flour is used to give the chicken a crisp crust as well as to thicken the sauce.
  • Chicken Broth: Chicken broth or stock adds flavor to the sauce.
  • Shallot/Onion: Shallot is added for flavor, you can use ¼ cup of onion in place.
  • Mushrooms: Mushrooms add a lot of flavor to the sauce, you can use white or brown mushrooms. Brown has a deeper more earthy flavor.
  • Marsala Wine: Marsala wine is a fortified wine originating from Sicily. When shopping, choose dry Marsala – not sweet Marsala. Not only does it flavor the sauce, but it also has a bit of acidity to help tenderize the chicken.

Substitutions for Marsala Wine

Marsala provides the key flavor in this dish, so replacing will change the flavor but it will still be delicious.

Replace marsala with a dry Madeira, dry sherry, or even a dry white wine. As with any dish calling for wine, choose a wine you’d drink instead of a ‘cooking wine’.

If you’d like to skip the wine, I recommend a dish that doesn’t rely on it for so much of the flavor. Try creamy chicken and mushrooms.

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

How to Make Chicken Marsala

  1. Pound chicken to an even thickness and brown it in a skillet. Set aside per the recipe below.
  2. Cook the onion and mushrooms in butter until tender. Add the remaining sauce ingredients and simmer until thickened.
  3. Return chicken to the pan and cook through. Serve over pasta.


Cream is not traditional in a marsala sauce, but it can be added if you’d like. Replace ⅓ cup of chicken broth with the same amount of heavy cream.

Chicken marsala ingredients in a bowl with liquid being poured in

What to Serve with Chicken Marsala

Chicken marsala is great over any kind of pasta of course! Chicken Marsala tastes fantastic on spaghetti or sturdy pasta shapes like penne, rotini, or bowtie. Here are other favorites to serve on the side.

Storing Leftovers

Keep leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.

Chicken marsala can be frozen for up to 6 months. Thaw in the refrigerator overnight, and reheat the chicken and sauce on the stovetop before combining them again over freshly made pasta.

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


a skillet of cooked chicken marsala
4.99 from 135 votes↑ Click stars to rate now!
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Easy Chicken Marsala Recipe

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


  • 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


  • 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 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.

For the Sauce:

  • In the same pan, add 2 tablespoons butter, thyme, and shallot and cook 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 switching out one-third cup of chicken broth for the same amount of heavy cream or half & half.
Leftovers: Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop.
4.99 from 135 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

More Quick Chicken Favorites

Chicken Marsala with a title
easy to make Chicken Marsala with writing
tender Chicken Marsala in a pan with writing
creamy Chicken Marsala in the pan and close up photo with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was delicious even having to use sweet Marsale. Dry Marsala is not available where I live (ugh!!) so I’m wondering if I can cut some of the sweetness for the next round by mixing in a bit of Chardonnay. It’s change the flavor some, of course, but do you think it would work?5 stars

    1. I haven’t tried it so I can’t say for sure Vicki, but that sounds delicious. If you try it I would love to hear how it turns out!

    2. Ask if your store can order it for you, or, depending on what state you live in, order it online.
      Use only Italian imported Marsala, like Columbo…domestic Marsala is weak in flavor…and NEVER use one labeled cooking wine.
      Also, just use Marsala in place of the chicken stock.

  2. Holly, made your Chicken Marsala last night with heavy cream and got great complements from my family, especially my wife. Thanks so much for another great recipe!!5 stars

  3. I made this tonight and it was amazing! I made it exactly as written, and tripled the recipe. The only change I made was I cut the chicken into strips after it was cooked and before I added it to the sauce so it would be easier to eat with pasta. So yummy! At first, I thought the sauce was too liquidy, but it thickened up to the perfect consistency after all the chicken was added and it simmered for a bit. Thank you for sharing this great recipe!5 stars

    1. Hi Kathleen, I have made tried reheating this recipe and it works great. The sauce does end up a little thicker than intended but I just added a little extra broth to thin it out again.

  4. Very pleasantly surprised at how good this was for minimal effort!! I have another marsala recipe that is much more involved, and I think this recipe was almost as good. I will definitely make this again!5 stars

  5. This was delicious ! I made double the sauce amount including double mushrooms to serve it over angel hair. This will be my go to chicken marsala moving foward.5 stars

    1. Sure you can Delores. You can increase the spices or even try lightly toasting them in a dry non-stick pan until fragrant.

  6. I was wondering which brand of wine you recommend. I don’t know wines but I was told not to use a cheep one but rather one I’d enjoy drinking.

    1. For this recipe Sandy, we use a dry marsala wine. You may want to ask the person at the wine shop about the brands to pick one you’d like to drink as well.

  7. Very easy and above all delicious !! Thx for sharing these incredible recipes, Holly. This is my go to site now !5 stars

  8. Holly, this chicken Marsala recipe was outstanding! I made it in the crockpot, the smell was intoxicating! I could not wait to try it! I did add cream to thicken the sauce and served it over mashed potatoes. I have never made this before but I will definitely be making it again and again! Thank you, Sue5 stars

    1. We’d love to have you Joy! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.

      1. Made this tonight and everyone loved! Easy! And perhaps healthier bc no heavy cream in the recipe.5 stars