If you’re on the lookout for a dish that perfectly balances comforting home-style cooking with a touch of elegant flair, this Chicken Marsala Recipe is going to become your new best friend. Tender chicken breasts sautéed to golden perfection swim in a luscious sauce made with earthy mushrooms and rich Marsala wine, creating layers of flavor that feel fancy yet are unbelievably easy to whip up any night of the week. Whether you’re cooking for family, hosting friends, or want to treat yourself to something truly delightful, this recipe delivers satisfying taste that feels both classic and special.
Ingredients You’ll Need
This Chicken Marsala Recipe calls for a handful of simple, wholesome ingredients that each play a vital role in building its signature flavor and texture. From the plump mushrooms adding earthiness to the Marsala wine that brings a subtle sweetness and depth, every ingredient contributes to a perfectly balanced, restaurant-quality meal.
- Chicken breasts: Four boneless, skinless chicken breasts, which provide tender and juicy protein as the star of the dish.
- Mushrooms: Eight ounces of cremini or button mushrooms, sliced to add an earthy, meaty texture.
- Dry Marsala wine: Three quarters of a cup to deliver that signature sweet and nutty flavor in the sauce.
- Chicken broth: Half a cup of low-sodium broth for added moisture and deeper savoriness.
- Olive oil: Four tablespoons to help brown the chicken beautifully while imparting richness.
- Unsalted butter: Four tablespoons, divided, for a silky, glossy finish to the sauce.
- Salt and pepper: To taste, essential for seasoning and bringing all the flavors together perfectly.
- Flour: For dredging the chicken breasts, creating a light crust that helps thicken the sauce.
How to Make Chicken Marsala Recipe
Step 1: Prepare and Season the Chicken
Start by seasoning the boneless chicken breasts generously with salt and pepper. Then dredge them lightly in flour, which might sound basic but is a secret step to getting that beautiful golden crust and helping your sauce thicken naturally as the dish simmers.
Step 2: Sauté the Chicken
Heat olive oil and half of the butter in a skillet over medium heat. Once hot, add the chicken breasts and cook them for about 4 to 5 minutes on each side. You’re aiming for a gorgeous golden-brown color and tender, cooked-through meat. Then remove the chicken from the pan to keep warm and maintain juiciness.
Step 3: Cook the Mushrooms
Using the same skillet, toss in your sliced mushrooms and sauté them. The mushrooms should cook until they are nicely browned, releasing their earthy aroma while soaking up the delicious browned bits left behind by the chicken. This step usually takes around 5 minutes and is key to deepening the flavor base of your Chicken Marsala Recipe.
Step 4: Deglaze with Marsala Wine
Next, pour in the dry Marsala wine carefully. Use a wooden spoon to scrape up all those fantastic browned bits stuck to the skillet’s bottom, as those bits pack a ton of flavor. Allow this to simmer for a couple of minutes so the alcohol cooks off, leaving behind that rich, sweet essence that defines this dish.
Step 5: Add Chicken Broth and Return Chicken
Pour in the low-sodium chicken broth, then nestle the chicken breasts back into the skillet, letting everything simmer together for another 5 minutes. This stewing step helps the chicken soak up the savory flavors of the sauce without drying out, making every bite luscious.
Step 6: Finish with Butter for a Glossy Sauce
Finally, stir in the remaining butter until it melts smoothly into the sauce. This gives it a silky, glossy finish and rounds out the flavors perfectly — creamy, rich, and oh-so-satisfying. Your Chicken Marsala Recipe is now ready to serve!
How to Serve Chicken Marsala Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few fresh thyme leaves can brighten up the rich sauce with a pop of color and a touch of fresh herbaceous flavor. A small lemon wedge on the side also pairs nicely, letting you add a zesty twist if you like.
Side Dishes
This Chicken Marsala Recipe shines alongside classic sides like buttery mashed potatoes, silky polenta, or even a simple creamy risotto. Steamed green beans or roasted asparagus add a fresh crunch and vibrant color, balancing the richness of the sauce beautifully.
Creative Ways to Present
To elevate presentation, try plating the chicken on a bed of sautéed spinach or nestling it atop a fluffy mound of garlic linguine. Drizzling the sauce artfully over both chicken and sides creates an inviting look that’s sure to impress any guest — or make your dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Chicken Marsala to an airtight container and refrigerate it. It will stay fresh for up to 3 days, making it a perfect option for next-day lunches or quick dinners. Just keep the sauce well-covered to maintain its delicious texture.
Freezing
This recipe freezes well! Place cooled portions in freezer-safe containers, separating sauce and chicken if you can. Frozen Chicken Marsala can last for up to 2 months, so you can enjoy this comforting dish long after the first cooking spree.
Reheating
Gently reheat leftovers in a skillet over low heat to prevent drying out, adding a splash of chicken broth if necessary to loosen the sauce. Avoid microwaving if possible, as it can make the chicken tough and the sauce separate, reducing the dish’s lovely texture and flavor.
FAQs
Can I use a different type of wine instead of Marsala?
While Marsala wine gives this recipe its signature flavor, you can substitute dry white wine or even a dry sherry in a pinch. Each will change the taste slightly but still create a tasty sauce. Just aim for a dry wine to avoid making the dish too sweet.
What if I don’t have cremini mushrooms?
Button mushrooms are a great substitute and work just as well in this Chicken Marsala Recipe. If you want a more intense flavor, try portobello or shiitake mushrooms, which add extra earthiness and texture.
Is it possible to make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch for dredging the chicken. Just coat lightly and cook as instructed to keep that perfect crispy crust and thick sauce.
Can I make Chicken Marsala Recipe dairy-free?
Yes, you can replace butter with dairy-free margarine or a quality olive oil to finish the sauce. While butter adds richness and gloss, the dish will still be flavorful without it.
How do I ensure the chicken stays juicy and tender?
Be careful not to overcook the chicken. Cooking for about 4-5 minutes per side until golden and just cooked through, then simmering briefly in the sauce helps keep it moist. Also, resting the chicken a few minutes off the heat maintains juiciness.
Final Thoughts
This Chicken Marsala Recipe is an absolute joy to make and even more delightful to eat. It strikes the perfect balance of simple ingredients, straightforward technique, and incredible flavor that feels both comforting and special. I wholeheartedly encourage you to give it a try—you might just find your next go-to dinner that impresses everyone at your table and warms your heart every time.
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Chicken Marsala Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Marsala is a classic Italian-American dish featuring tender, golden-seared chicken breasts simmered in a rich and savory sauce made from Marsala wine, mushrooms, and butter. This quick and flavorful recipe serves as a perfect weeknight meal that impresses with its deep, earthy flavors and luscious, glossy sauce.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging (about 1/2 cup)
Sauce
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Instructions
- Season and Dredge Chicken: Season the chicken breasts evenly with salt and pepper on both sides. Lightly dredge each breast in flour, shaking off any excess to ensure a thin, even coat.
- Sear Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Once melted and hot, add the chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, add the sliced mushrooms. Sauté them until they become browned and tender, approximately 5 minutes, stirring occasionally to prevent burning.
- Add Marsala Wine: Pour the dry Marsala wine into the skillet with the mushrooms, scraping the bottom to release any flavorful browned bits. Allow the wine to simmer for a couple of minutes to reduce slightly and concentrate the flavor.
- Add Chicken Broth and Simmer: Pour in the chicken broth. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer everything together gently for about 5 minutes, allowing the chicken to absorb the sauce flavors.
- Finish with Butter: Stir in the remaining 2 tablespoons of unsalted butter until melted completely into the sauce, giving it a glossy, rich finish.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce over them. Serve warm immediately for best flavor and texture.
Notes
- For best results, use boneless, skinless chicken breasts that are pounded evenly for uniform cooking.
- Dry Marsala wine is recommended to avoid overly sweet sauce; sweet Marsala can be substituted if preferred.
- Gluten-free flour can be used for dredging if needed.
- The dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
