Chicken Marsala Recipe

You know those recipes that make you feel like a professional chef even though you're just cooking dinner on a Tuesday night? This chicken marsala recipe is exactly that kind of dish.

Last month, John mentioned he'd been thinking about the chicken marsala we had at that little Italian place in Nashville a few years back. Honestly? I took it as a challenge. I spent an afternoon in my kitchen, armed with my cooking school notes and a bottle of good marsala wine, determined to recreate that restaurant-quality meal at home.

What I ended up with was even better than what I remembered from the restaurant. The chicken came out so tender, the mushrooms were perfectly browned, and that marsala wine sauce? Let me tell you, Bradley actually looked up from his phone when he tasted it. That's when I knew I had a winner.

This classic Italian-American dish combines tender, perfectly pan-seared chicken cutlets with flavor-packed browned cremini mushrooms, all covered in a richly seasoned marsala wine, garlic, and herb sauce. If you love restaurant-style chicken dishes, you'll also want to try my Tuscan Chicken Recipe for another creamy Italian-inspired dinner that never fails to impress.

Jump to:

• Why You'll Love This Chicken Marsala Recipe
• Ingredients For Chicken Marsala Recipe
• How To Make Chicken Marsala
• Storage And Reheating Chicken Marsala
• Tips For Making The Best Chicken Marsala
• FAQs About Chicken Marsala Recipe
• Recipes You May Like
• Final Thoughts On This Chicken Marsala Recipe
• Chicken Marsala

Why You'll Love This Chicken Marsala Recipe

• Restaurant-quality results at home without any fancy techniques or hard-to-find ingredients
• Ready in just 35 minutes, making it perfect for busy weeknights when you want something special
• Rich, savory sauce with the perfect balance of marsala wine, cream, and herbs that tastes like you spent hours on it
• Tender, juicy chicken that stays moist thanks to the quick pan-searing method
• Mushrooms add incredible depth and that earthy flavor that makes this dish so satisfying
• Makes impressive leftovers that actually taste better the next day when the flavors have had time to develop

Ingredients For Chicken Marsala Recipe

For the Chicken:

• 2 (10-11 oz) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
• Salt and freshly ground black pepper
• ⅓ cup all-purpose flour for dredging
• 2 tablespoon unsalted butter
• 2 tablespoon olive oil

For the Marsala Sauce:

• 1 ¼ cups dry marsala wine
• 1 ¼ cups unsalted chicken broth
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced (1 Tbsp)
• 1 teaspoon minced fresh thyme (or scant ½ teaspoon dried)
• 1 teaspoon minced fresh oregano (or scant ½ teaspoon dried)
• 1 ½ teaspoon cornstarch whisked with 1 tablespoon chicken broth
• ⅓ cup heavy cream
• 1 tablespoon minced fresh parsley for garnish

How To Make Chicken Marsala

Prepare the Marsala Reduction:

1. Add marsala wine and chicken broth to a medium saucepan.
2. Heat over medium-high heat and bring to a boil.
3. Reduce heat to medium and let gently boil until reduced to 1 cup, about 15 minutes. (This concentrates the flavors beautifully - don't skip this step!)

Cook the Chicken:

4. While the sauce reduces, season both sides of chicken generously with salt and pepper.
5. Dredge each chicken cutlet in flour, shaking off any excess. (I learned this from cooking school - the flour helps create a light crust and thickens the sauce later.)
6. Melt 1 tablespoon butter with 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
7. Add chicken pieces and let sear until cooked through (165°F in center), turning once halfway through, about 10-12 minutes total.
8. Transfer chicken to a plate and tent with foil to keep warm.

Prepare the Mushrooms and Sauce:

9. Reduce burner temperature to medium heat and melt remaining 1 tablespoon butter with 1 tablespoon olive oil in the same skillet.
10. Add mushrooms to the pan and sauté, tossing only occasionally to encourage browning, until mushrooms have shrunk and are golden brown, about 8 minutes. (Here's the thing - resist the urge to stir them constantly. Let them sit so they can get those beautiful brown edges.)
11. Add garlic during the last minute of sautéing and stir until fragrant.
12. Remove pan from heat, then pour in the marsala reduction, thyme, and oregano.
13. Return to heat and bring to a simmer, scraping up all those delicious browned bits from the bottom of the pan.
14. Stir in the cornstarch and chicken broth mixture, stirring constantly until the sauce thickens, about 1-2 minutes.
15. Remove from heat and stir in heavy cream. Season the sauce with salt and pepper to taste.
16. Return chicken breasts to the pan and spoon that gorgeous sauce over the top.
17. Sprinkle with fresh parsley and serve immediately.

Storage And Reheating Chicken Marsala

Storing Leftovers:

Store your chicken marsala in an airtight container in the refrigerator for up to 3 days. I usually keep the chicken and sauce together, which helps keep the chicken from drying out.

Freezing:

You can freeze chicken marsala for up to 2 months. Let it cool completely first, then transfer to freezer-safe containers. The sauce might separate slightly when thawed, but a good stir while reheating brings it right back together.

Reheating:

The best way to reheat is gently on the stovetop over medium-low heat. Add a splash of chicken broth or cream if the sauce seems too thick. I don't recommend microwaving if you can avoid it - the chicken can get rubbery. When we had leftovers last week, I reheated them in a skillet with a bit of extra broth, and Amy said they tasted even better than the first night.

The flavors actually develop more over time, so day-two chicken marsala is genuinely fantastic.

Tips For Making The Best Chicken Marsala

Pound the Chicken Evenly:

This is something I learned the hard way after serving Bradley chicken that was overcooked on the edges and undercooked in the middle. Use a meat mallet to pound your chicken breasts to an even thickness (about ½ inch). This means they'll cook evenly and quickly.

Don't Skip the Wine Reduction:

I know 15 minutes feels like a long time to stand there watching liquid bubble away, but this step is what makes the sauce taste so rich and complex. The reduction concentrates all those beautiful flavors from the marsala wine.

Use Good Quality Marsala:

Here's the thing - you don't need the most expensive bottle, but don't grab the cheapest one either. Look for dry marsala wine in the wine section (not the cooking wine aisle). Trust me on this one - it makes a difference.

Let Those Mushrooms Brown:

Want to know the secret to restaurant-quality mushrooms? Stop stirring them! When I first made this, I kept moving them around. John watched me do it and said, "Aren't you supposed to let them sit?" He was right. Let them cook undisturbed so they can develop those golden-brown edges.

Adjust the Sauce Consistency:

If your sauce seems too thick, whisk in a splash of chicken broth. Too thin? Mix a tiny bit more cornstarch with broth and stir it in. The sauce should coat the back of a spoon nicely.

Make It Your Own:

Sometimes I add a pinch of red pepper flakes when Bradley isn't eating with us. Amy prefers extra mushrooms, so I'll often use a full pound instead of 8 ounces. What works for your family might be different - and that's totally fine.

FAQs About Chicken Marsala Recipe

Can I Make Chicken Marsala Without Wine?

Yes, you absolutely can! Substitute the marsala wine with additional chicken broth plus 1-2 tablespoons of balsamic vinegar for that depth of flavor. I've done this when I realized I was out of marsala halfway through cooking (not my finest planning moment), and it still turned out delicious. The sauce won't have that distinctive marsala flavor, but it's a perfectly tasty alternative.

What Should I Serve With Chicken Marsala?

This is one of those questions I get asked every time I share this recipe! I usually serve chicken marsala over creamy mashed potatoes or pasta - both are perfect for soaking up all that amazing sauce. Rice works beautifully too.

For vegetables, I love pairing it with roasted asparagus or green beans. Last Tuesday when Bradley had soccer practice, I served it over angel hair pasta with a simple side salad, and we had dinner on the table in under 40 minutes. If you want something heartier, crusty bread for dipping is never a bad choice.

Can I Use Chicken Thighs Instead Of Chicken Breasts?

Definitely! Boneless skinless chicken thighs work wonderfully in this recipe. They're actually more forgiving than breasts because they stay juicier. Just adjust your cooking time slightly - thighs might take a minute or two longer. Make sure they reach an internal temperature of 165°F.

Honestly? John prefers the version with thighs. They have more flavor and stay so tender in that marsala sauce.

How Do I Store Leftover Chicken Marsala?

Store your chicken marsala in an airtight container in the refrigerator for up to 3 days. When you're ready to eat it again, reheat it gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce needs thinning out.

The great thing about this dish is that the flavors actually get better as they sit. Amy and I had some for lunch the day after I first made it, and she said it was even tastier than dinner the night before. If you're planning to have leftovers, you might want to slightly undercook the chicken by a minute or two - it'll finish cooking when you reheat it and stay super tender.

Recipes You May Like

• Tuscan Chicken Recipe - Another creamy Italian chicken dish with sun-dried tomatoes and spinach that's become a regular in our dinner rotation
• Honey Sesame Chicken - If you love the pan-seared chicken technique in this recipe, try this sweet and savory Asian-inspired version
• Creamy Lemon and Herb Pot Roasted Chicken - For another elegant chicken dinner that feels special but isn't complicated

Final Thoughts On This Chicken Marsala Recipe

This chicken marsala recipe has honestly become one of my go-to dishes when I want to make something that feels special without spending hours in the kitchen. There's something about that rich marsala wine sauce with the tender chicken and perfectly browned mushrooms that just works.

The best part? It looks and tastes like restaurant food, but it's actually pretty straightforward to make. I've taught this recipe in my cooking classes, and every single time, someone tells me they can't believe how easy it was.

Give this a try this week and let me know what you think! I'd love to hear if your family enjoys it as much as mine does. And don't forget to save this recipe on Pinterest so you can find it again later when you need a dinner that'll impress without the stress.

Happy cooking, and here's to many more delicious meals with your loved ones!

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