Chicken Marsala Recipe – Classic Italian Comfort
Chicken Marsala is a classic Italian dish known for its tender chicken breasts in a flavorful mushroom and Marsala wine sauce. This Chicken Marsala recipe is simple to make, restaurant-quality, and perfect for weeknight dinners or special occasions.
The secret to perfect Chicken Marsala is achieving a golden sear on the chicken and letting the Marsala wine reduce into a silky sauce that coats each bite. Mushrooms add earthiness and depth, while a touch of butter creates richness.
Serve this easy chicken Marsala with pasta, mashed potatoes, or roasted vegetables for a complete meal.
Why You’ll Love This Chicken Marsala
- Quick and easy weeknight dinner
- Classic Italian flavors
- Restaurant-quality at home
- Tender chicken with rich mushroom sauce
- Minimal ingredients, maximum flavor
- Pairs perfectly with pasta or potatoes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons chopped fresh parsley
Optional:
- 1 teaspoon fresh thyme for extra flavor
Instructions
- Prepare the chicken.
Flatten chicken breasts to even thickness using a meat mallet. Season with salt and pepper. Dredge lightly in flour, shaking off excess. - Sear the chicken.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown. Remove from skillet and set aside. - Cook the mushrooms.
In the same skillet, add remaining butter and sauté mushrooms until soft, about 4–5 minutes. Add garlic and cook 30 seconds more. - Deglaze with Marsala wine.
Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes to reduce slightly. - Add chicken broth and return chicken.
Pour in chicken broth and return chicken to the skillet. Simmer 5–7 minutes until sauce thickens slightly and chicken is cooked through. - Finish with parsley.
Sprinkle with chopped parsley and optional thyme. Serve hot over pasta, rice, or mashed potatoes.
Tips for Perfect Chicken Marsala
Use Evenly Pounded Chicken
Even thickness ensures the chicken cooks uniformly and stays juicy.
Don’t Overcrowd the Pan
Cook chicken in batches if necessary to maintain a golden sear.
Reduce Wine Slowly
Allow the Marsala wine to reduce properly for a concentrated, flavorful sauce.
Mushrooms Matter
Use fresh cremini or white mushrooms for best texture and flavor.
Variations
Creamy Chicken Marsala
Add ¼ cup heavy cream at the end for a creamy version of the sauce.
Low-Carb Option
Serve over cauliflower mash or zucchini noodles instead of pasta.
Extra Herbs
Add rosemary or sage for additional aromatic flavor.
Chicken Thigh Version
Use boneless skinless chicken thighs for juicier meat.
Serving Suggestions
- Serve over fettuccine, angel hair, or mashed potatoes
- Pair with roasted or steamed vegetables
- Add garlic bread or a fresh salad for a full Italian dinner
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to keep the sauce smooth.
Nutritional Benefits
- High-protein main course
- Moderate calories
- Mushrooms provide antioxidants and fiber
- Marsala wine adds rich flavor without excess sugar
Frequently Asked Questions
Can I use frozen chicken?
Yes, but thaw completely and pat dry before cooking.
Can I make Chicken Marsala ahead?
You can prepare the sauce and mushrooms ahead of time; sear chicken just before serving.
Can this dish be dairy-free?
Replace butter with olive oil.
Can I substitute wine?
Yes, use white grape juice mixed with a splash of vinegar for non-alcoholic version.
Final Thoughts
This Chicken Marsala recipe is a classic Italian favorite that’s both elegant and easy to prepare at home. With tender chicken and a flavorful mushroom Marsala sauce, it’s perfect for dinner parties, date nights, or cozy weeknight meals.
Restaurant-quality Chicken Marsala is now achievable in your own kitchen, with minimal ingredients and maximum flavor.
Chicken Marsala
Ingredients
Equipment
Method
- Dredge chicken in flour and sear in skillet with oil and butter.
- Sauté mushrooms and garlic in skillet.
- Deglaze pan with Marsala wine and reduce.
- Add chicken broth and return chicken, simmer until cooked.
- Garnish with parsley and serve hot.
