Chicken Marsala Recipe

There are few dishes as beloved and dinner-party worthy as Chicken Marsala. This creamy, savory Italian-American classic is all about golden pan-seared chicken, tender mushrooms, and an irresistibly silky sauce made from Marsala wine and a splash of cream. The magic lies in how these simple ingredients come together for a dish that’s pure comfort, yet undeniably elegant. Whether you’re impressing guests or craving a midweek treat, Chicken Marsala is always the answer when you’re looking for both flavor and ease.

Ingredients You’ll Need

Ingredients You’ll Need

What makes Chicken Marsala truly shine? It’s all about a handful of key elements that work in harmony: perfectly tender chicken, a luscious mushroom sauce, and just a hint of fresh herbs. Every ingredient has a purpose, so let’s take a closer look at each one and how it helps build the rich, layered flavors of this dish.

• Boneless skinless chicken breasts: Pounded thin for juicy, quick-cooking results and a beautiful golden crust.
• All-purpose flour: Lightly coats the chicken for the perfect sear and helps thicken the sauce ever-so-slightly.
• Salt and freshly ground black pepper: Essential for seasoning every layer and making the flavors pop.
• Olive oil: Adds just the right touch of richness and helps develop a golden-brown crust.
• Unsalted butter: Splitting it between cooking and the sauce deepens the flavor and adds luxurious texture.
• Bella or button mushrooms: Their earthiness is indispensable, soaking up all the Marsala goodness.
• Shallots: Bring subtle sweetness and aromatic depth that blends beautifully with the mushrooms and wine.
• Garlic: Just a clove or two for aroma and a gentle garlicky kick.
• Chicken broth: Balances the richness of the wine and cream, adding body to the sauce.
• Dry Marsala wine: The star of the show, lending the dish its signature sweet-savory complexity.
• Heavy cream: Softens the wine’s edge for a sauce that’s both silky and utterly crave-worthy.
• Fresh thyme: Just a pinch of this herb lifts the entire dish with an aromatic finish.
• Fresh Italian parsley (optional): Bright, vibrant, and perfect for a final flourish of color and freshness.

How to Make Chicken Marsala

Step 1: Dredge the Chicken

Start by placing the flour, a generous three-quarters teaspoon of salt, and a few grinds of black pepper into a large ziplock bag. Add the chicken, then seal it tightly and give it a good shake—think of this as a grown-up shake-and-bake moment! This light flour coating will help create that golden, crisp exterior and even assists in thickening the Marsala sauce later. Set the floured chicken aside while you heat your pan.

Step 2: Sear the Chicken to Perfection

Warm the olive oil and two tablespoons of butter together in a large skillet over medium-high heat. For the best browning (and those deliciously crisp edges), choose a stainless steel pan if you have one. Place the flour-dusted chicken pieces in the hot pan—just make sure to shake off any excess flour first. Let them cook, undisturbed, until golden beneath, then flip once and finish to almost-cooked-through, about 5 to 6 minutes in total. Transfer your chicken to a plate and keep it nearby; it’s about to return for the grand finale.

Step 3: Sauté the Mushrooms and Aromatics

Drop the last tablespoon of butter into the hot pan. Add the mushrooms and cook, stirring often, until they release their moisture and begin to develop a golden color—this should take about 3 to 4 minutes. Into this fragrant mix, toss the shallots, garlic, and another pinch of salt, stirring for a minute or two until everything is softened and aromatic. The secret here is not to rush—let the mushrooms get really rich and savory for the very best Chicken Marsala flavor.

Step 4: Build the Marsala Sauce

With the pan still hot, pour in the chicken broth, Marsala wine, cream, fresh thyme, a little extra salt, and a touch more black pepper. Use a wooden spoon to gently scrape up all the browned bits stuck to the pan—these are flavor gold! Bring the mixture to a lively boil, then reduce the heat to medium and let it bubble away, uncovered, until the sauce has darkened and thickened by about half (about 10 to 15 minutes). You’re aiming for a thin but creamy sauce that will coat the chicken beautifully.

Step 5: Return Chicken and Finish Cooking

Nestle the chicken pieces (plus any juices from the plate) back into the pan. Turn the heat to low and spoon some of that gorgeous Marsala sauce over each piece. Let everything simmer for just 2 to 3 minutes until the chicken warms through and the sauce thickens a touch more. If you like, sprinkle chopped fresh parsley over the top for a pretty finish. Your Chicken Marsala is now ready to be devoured!

How to Serve Chicken Marsala

Garnishes

A flourish of freshness can take Chicken Marsala from comforting to restaurant-worth in seconds. I love scattering chopped Italian parsley over the top for color and a pop of herbal brightness. A few extra thyme leaves or even a dusting of cracked black pepper can add a subtle touch of elegance. If you’re feeling a bit extra, thinly sliced chives or lemon zest can add a zippy twist.

Side Dishes

This rich, saucy dish begs for something to soak up all that marvelous Marsala sauce. Classic choices include fluffy mashed potatoes or pillowy pasta, but don’t sleep on creamy polenta or a bed of simple buttered rice. For a lighter plate, steamed green beans or crisp roasted asparagus effortlessly complement Chicken Marsala’s deep flavors.

Creative Ways to Present

Why not play with presentation? Stack your chicken high over a mound of garlic mashed potatoes, ladling plenty of sauce and mushrooms over the top for dramatic effect. For a rustic family-style approach, arrange the chicken on a large platter, spoon the mushroom sauce across generously, and let guests serve themselves. Or serve Chicken Marsala in individual shallow bowls, surrounded by pasta and finished with a sprinkle of herbs.

Make Ahead and Storage

Storing Leftovers

Chicken Marsala keeps well for a couple of days, making it a fantastic make-ahead dinner. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to mingle, so the chicken and sauce taste even better the next day.

Freezing

If you want to prep Chicken Marsala ahead for freezer meals, let the dish cool completely, then transfer the chicken and sauce to a freezer-safe container. It will keep its lovely flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating to keep everything tender and saucy.

Reheating

To reheat, gently warm the chicken and sauce together in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce needs loosening. Microwave reheating also works in a pinch, but skillet reheating helps preserve the silky texture. Avoid boiling, as this can make the chicken tough and the sauce too thick.

FAQs

Can I use chicken thighs for Chicken Marsala?

Absolutely! While traditional Chicken Marsala often calls for pounded chicken breasts or tenderloins, boneless skinless chicken thighs work beautifully. They’re slightly richer and extra juicy—just adjust the cooking time so they’re fully cooked through.

What kind of Marsala wine should I use?

Go for a dry Marsala wine, as it balances the creaminess without making the dish overly sweet. Avoid sweet Marsala, which can overpower the savory flavors. You’ll find Marsala wine in most liquor stores and some well-stocked groceries.

Is Chicken Marsala gluten-free?

As written, Chicken Marsala is not gluten-free because of the flour dredge. However, you can easily swap the flour for a gluten-free all-purpose blend or even potato starch for a similar result.

Can I make Chicken Marsala without cream?

Yes, for a more classic approach (or a lighter touch), you can simply omit the cream. The sauce will be a bit thinner and less velvety but still packed with flavor thanks to the Marsala wine and mushrooms.

How do I keep the chicken tender and not overcooked?

The key is to pound the chicken evenly so it cooks quickly without drying out, then remove it from the pan just as it’s cooked through. At the end, a gentle simmer in the sauce warms the chicken without overcooking it, locking in moisture and flavor.

Final Thoughts

If you haven’t made Chicken Marsala at home yet, you’re in for an absolute treat. It’s one of those classic comfort dishes that feels special enough for guests yet easy enough for a cozy weeknight. I hope this recipe inspires you to bring a little Italian magic to your table soon—let me know how you make it your own!

Print