If you’re looking for a dish that brings restaurant-worthy flavor into your own kitchen, Chicken Marsala is just what you need. Juicy pan-seared chicken mingles with golden mushrooms, all simmered in a luscious wine sauce that feels both elegant and profoundly comforting. This Italian-American classic is fast enough for busy weeknights yet fancy enough for special occasions, perfectly balancing savory richness with a pop of bright, herbaceous parsley on top. Once you try Chicken Marsala, it’s sure to earn a spot in your regular dinner rotation!
Ingredients You’ll Need
The magic of Chicken Marsala lies in just a handful of simple, high-quality ingredients. Each one has a key role: the chicken provides a succulent base, Marsala wine and mushrooms create depth, and fresh parsley delivers a burst of color and flavor. Here’s what you’ll want to gather before you start:
- Chicken breasts: Pound to an even thickness for quick, even cooking and juicier results.
- All-purpose flour: Coats the chicken, making it crisp outside while keeping it tender inside, and thickens the sauce later.
- Salt: Enhances all the savory notes, so don’t skip this essential seasoning.
- Black pepper: Adds a subtle kick that complements both the chicken and the sauce.
- Unsalted butter: Delivers rich, creamy flavor and helps brown the chicken to perfection.
- Olive oil: Keeps things from sticking and brings a classic Italian undertone to the entire dish.
- Cremini or button mushrooms: Absorb the flavors beautifully and bring that signature earthy note to Chicken Marsala.
- Marsala wine: The star ingredient! This sweet, fortified wine gives the sauce depth and unmistakable character.
- Chicken broth: Balances the wine, stretches the sauce, and enhances richness.
- Fresh parsley: A bright finishing touch, adding freshness and color to every plate.
How to Make Chicken Marsala
Step 1: Prepare the Chicken
Start by laying each chicken breast between two sheets of plastic wrap and gently pounding until they’re an even thickness. This makes sure the chicken cooks evenly and stays nice and tender in your Chicken Marsala. It’s a small task, but a total game changer!
Step 2: Dredge in Seasoned Flour
Mix together your flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in this mixture so every piece gets a light, even coating—this is what gives that lovely, golden crust and helps the sauce cling later on.
Step 3: Sear the Chicken
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Sear the chicken breasts for about 4 to 5 minutes on each side until they turn a gorgeous golden brown and are cooked through. Once done, set them aside so you can work on building the sauce right in the same pan.
Step 4: Sauté the Mushrooms
To the same skillet, add the remaining butter and toss in your sliced mushrooms. Sauté them for about 5 minutes until they release their juices and take on a deep, golden color. This step infuses the base of your Chicken Marsala sauce with incredible flavor.
Step 5: Deglaze and Simmer
Now, pour in the Marsala wine and chicken broth, using your spoon to scrape up any browned bits stuck to the bottom of the pan (that’s pure flavor!). Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes. The sauce will thicken slightly and take on an irresistible aroma.
Step 6: Return Chicken and Finish
Return the chicken breasts to the skillet and let them simmer in the sauce for another 3 to 4 minutes. Spoon some of the delicious Marsala sauce and mushrooms over each piece as they finish cooking—this is where the magic happens and everything comes together in perfect harmony.
How to Serve Chicken Marsala
Garnishes
A handful of freshly chopped parsley is the best way to finish off your Chicken Marsala. It adds a welcome brightness and just the right pop of color to your plate. For a fun twist, try a sprinkle of grated Parmesan or a dash of cracked black pepper right before serving; these little touches go a long way!
Side Dishes
This dish absolutely shines over a bed of creamy mashed potatoes, twirled over fresh pasta, or even spooned onto fluffy rice. Each one soaks up the savory sauce and compliments the Chicken Marsala perfectly. For something lighter, a crisp green salad tossed in a lemony vinaigrette balances the richness with fresh, zesty notes.
Creative Ways to Present
Looking to impress? Try serving Chicken Marsala family-style on a large platter with extra mushrooms piled on top. For date night, plate individual portions with the sauce artistically drizzled, and a sprig of parsley for flair. If you have leftovers, slice the chicken and tuck it into crusty bread with extra sauce as a luxurious sandwich filling!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Marsala completely before transferring it to an airtight container. It will keep well in the refrigerator for up to three days, and the flavors often deepen overnight, making for a delicious second helping!
Freezing
You can freeze Chicken Marsala for longer storage. Place the cooked chicken and sauce in a freezer-safe container or heavy-duty freezer bag. It will last up to two months. For best texture, thaw it in the refrigerator overnight before reheating.
Reheating
To reheat, place the chicken and sauce in a skillet over low to medium heat, adding a splash of chicken broth if needed to loosen the sauce. Heat gently until warmed through—the sauce will revive beautifully and your kitchen will smell heavenly all over again.
FAQs
Can I make Chicken Marsala with chicken thighs?
Absolutely! Boneless, skinless chicken thighs work beautifully and bring even more juiciness and flavor to the dish. Just adjust the cooking time as needed, since thighs may take a little longer than breasts to cook through.
What if I can’t find Marsala wine?
If Marsala wine isn’t available, you can substitute with a dry sherry or a combination of white wine and a splash of brandy. While the flavor will be a bit different, it still results in a lovely, aromatic sauce reminiscent of authentic Chicken Marsala.
How do I make it gluten-free?
Swap the all-purpose flour for your favorite gluten-free flour blend or even cornstarch for dredging and thickening. The rest of Chicken Marsala is naturally gluten-free, so it’s an easy adjustment for dietary needs.
Can I add cream to the sauce?
Definitely! For a richer and creamier Chicken Marsala, stir in a splash of heavy cream at the end of simmering. This simple tweak adds a silky, luxurious finish to the sauce that many people absolutely love.
Is Chicken Marsala kid-friendly?
The alcohol in the wine mostly cooks off, leaving behind just the flavor, so it’s generally considered family-friendly. If you’re still concerned, you can use a non-alcoholic cooking wine or extra broth, though the taste will be somewhat different.
Final Thoughts
Chicken Marsala brings together everything I love about Italian-American comfort food: savory, aromatic, and unfussy, yet truly special. If you’ve never tried making it at home, now’s the perfect time to give it a whirl. Let your kitchen fill with the mouthwatering aroma, and dive into a meal that’s guaranteed to win smiles at the table!
Print
Chicken Marsala Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic and savory Italian-American dish, Chicken Marsala features tender chicken breasts cooked in a rich Marsala wine sauce with earthy mushrooms and fresh parsley. This recipe yields a comforting and flavorful main course that is perfect for a cozy dinner at home.
Ingredients
Chicken Marsala:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Pound the chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness.
- Season and dredge: In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté mushrooms: Add the remaining butter to the same skillet and sauté the sliced mushrooms until golden, about 5 minutes.
- Deglaze and simmer: Pour in the Marsala wine and chicken broth, scraping up any browned bits. Simmer for about 10 minutes until the sauce thickens slightly.
- Finish cooking: Return the chicken to the skillet and cook for another 3-4 minutes, spooning the sauce over the chicken.
- Finish and serve: Garnish with chopped fresh parsley and serve immediately.
Notes
- Serve Chicken Marsala over mashed potatoes, pasta, or rice to soak up the flavorful sauce.
- For a creamier version, add a splash of heavy cream to the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg
