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
4.99 from 153 votes↑ Click stars to rate now!
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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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Ingredients  

  • 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

Instructions 

  • 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.

Video

Notes

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
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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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Comments

  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