Chicken Marsala is a beloved Italian-American dish that transforms simple chicken breasts into an elegant restaurant-quality meal through the magic of Marsala wine and mushrooms. This rich, savory dish features tender chicken cutlets pan-seared to golden perfection, then simmered in a luxurious sauce made with earthy mushrooms, aromatic herbs, and sweet Marsala wine that reduces into a glossy, flavorful coating. What makes this dish truly special is how the wine adds depth and complexity to the sauce while the mushrooms provide a meaty texture that complements the chicken beautifully. Despite its sophisticated taste, Chicken Marsala is surprisingly approachable for home cooks and comes together in under an hour, making it perfect for both weeknight dinners and special occasions.
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 25 minutes
What You’ll Need
For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons butter
For the marsala sauce:
- 8 ounces mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Preparing the Chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures the chicken cooks evenly and stays tender.
In a shallow dish, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the seasoned flour, shaking off any excess. The light coating will help create a beautiful golden crust and thicken the sauce later.
Searing the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter stops foaming, carefully add the chicken breasts. Cook for 4-5 minutes on the first side without moving them, allowing a golden crust to form. Flip and cook for another 3-4 minutes until the chicken is golden brown and cooked through.
Remove the chicken from the skillet and place it on a plate. Cover with foil to keep warm while you make the sauce. Don’t worry if the chicken isn’t completely cooked through at this point – it will finish cooking in the sauce.
Building the Mushroom Base
In the same skillet with all those delicious browned bits from the chicken, add the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released most of their moisture. The mushrooms will initially release liquid, but keep cooking until that liquid evaporates and the mushrooms start to caramelize.
Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.
Creating the Marsala Sauce
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor to the sauce. Let the wine simmer for 2-3 minutes to cook off the alcohol and concentrate the flavors.
Add the chicken broth and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the liquid reduces by about half. The sauce should start to look glossy and coat the back of a spoon lightly.
Finishing the Dish
Stir in the heavy cream and let the sauce simmer for another 2 minutes until it thickens slightly. Return the chicken to the skillet, along with any juices that have accumulated on the plate. Let everything simmer together for 2-3 minutes so the chicken can finish cooking and absorb some of the sauce flavors.
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter. This final addition makes the sauce incredibly rich and gives it a beautiful shine. Taste and adjust seasoning with salt and pepper as needed.
Serving Your Creation
Sprinkle the finished dish with fresh chopped parsley for color and a bright herbal note. Serve immediately while the sauce is hot and glossy. Chicken Marsala pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up every drop of that incredible sauce.
Wine Selection Tips
Choose a dry Marsala wine rather than sweet for this recipe. The dry version provides the right balance of flavor without making the dish overly sweet. If you can’t find Marsala wine, you can substitute with dry sherry or white wine, though the flavor will be slightly different.
Make-Ahead Options
While this dish is best served immediately, you can prepare the components ahead of time. Pound and flour the chicken in the morning, and slice the mushrooms up to a day ahead. The finished dish reheats well over low heat with a splash of chicken broth to loosen the sauce if needed.
