Chicken Marsala

Chicken Marsala is a classic Italian-American comfort dish that feels both elegant and deeply satisfying. Tender chicken cutlets are lightly dredged and pan-seared until golden, then finished in a luxurious sauce of Marsala wine, mushrooms, and cream.

The wine brings gentle sweetness and depth, the mushrooms add earthiness, and the silky sauce ties everything together into a dish that’s rich without being heavy.

It’s the kind of timeless recipe that turns simple ingredients into a restaurant-quality meal, perfect for both special occasions and cozy weeknight dinners.

Why People Will Love This Recipe

Rich, restaurant-quality flavor at home – The combination of Marsala wine, mushrooms, and cream creates a luxurious sauce that tastes like it came straight from a classic Italian bistro.

Tender, perfectly cooked chicken – Flattening the chicken ensures even cooking, keeping every piece juicy with a beautifully golden crust.

Deep, balanced sauce – Sweet Marsala, savory mushrooms, and silky cream work together to deliver richness without heaviness.

Comforting yet elegant – This dish feels special enough for guests but comforting enough for a cozy family dinner.

Layered flavor in every bite – Each component—from the seasoned flour to the wine reduction—adds depth and complexity.

Classic, timeless appeal – Chicken Marsala never goes out of style and appeals to a wide range of tastes.

Versatile and pair-friendly – It pairs beautifully with pasta, mashed potatoes, rice, or crusty bread to soak up the sauce.

Impressive presentation with simple steps – Golden chicken, glossy sauce, and mushrooms make the dish look as good as it tastes.

Customizable to taste – Easily adjust sweetness, richness, or mushroom quantity without losing the soul of the recipe.

Pure comfort food satisfaction – Warm, savory, and deeply flavorful, this is the kind of dish people crave again and again.

Key Ingredients

Boneless Chicken Breasts – Pounded thin for even cooking, they become tender and juicy while developing a golden, lightly crisp exterior.

All-Purpose Flour – Lightly coats the chicken, helping it brown beautifully and subtly thickening the sauce as everything comes together.

Marsala Wine (Sweet) – The heart of the dish, adding gentle sweetness, depth, and a signature aroma that defines classic Chicken Marsala.

Brown Mushrooms – Earthy and savory, they absorb the wine and stock, adding richness and a meaty texture to the sauce.

Olive Oil & Butter – This duo balances flavor and browning: olive oil for searing, butter for richness and a silky finish.

Onion & Garlic – Create a savory aromatic base that deepens the sauce without overpowering the Marsala.

Chicken Stock – Adds body and savory balance, preventing the sauce from becoming overly sweet.

Heavy Cream – Brings luxurious texture and smoothness, rounding out the wine and mushrooms into a cohesive, velvety sauce.

Fresh Parsley – A bright, herbal finish that cuts through the richness and adds freshness just before serving.

Expert Tips:

Pound the chicken evenly, not thinly – Aim for an even ½-inch thickness. This ensures juicy meat and prevents the chicken from drying out before the sauce is ready.

Season in layers – Lightly season the chicken before dredging, season the flour, and adjust the sauce at the end. This builds depth instead of relying on salt at one stage.

Shake off excess flour – Too much flour will burn in the pan and make the sauce gummy. A light, even coating gives the best browning and clean flavor.

Don’t overcrowd the pan – Sear the chicken in batches if needed. Crowding traps steam and prevents that golden crust from forming.

Use medium-high heat for searing, then reduce – High heat develops color; lowering the heat afterward keeps the chicken tender and prevents scorching.

Let the Marsala reduce properly – Reducing the wine by half cooks off harsh alcohol notes and concentrates its signature sweetness and aroma.

Slice mushrooms thick – About ½ inch thick keeps them meaty and prevents them from shrinking into softness or releasing too much water.

Add cream after reduction – Stirring in cream too early can mute the wine flavor. Add it after the stock has reduced for a balanced, silky sauce.

Return chicken gently – Once the sauce is finished, simmer the chicken just long enough to warm it through. Overcooking at this stage can toughen it.

Finish with freshness – A final sprinkle of parsley (and even a tiny squeeze of lemon, if desired) brightens the dish and balances the richness.

Chicken Marsala

Ingredients:

4 boneless chicken breasts, about 2 pounds total

¾ cup all-purpose flour

1 ½ teaspoon kosher salt, divided, plus more for seasoning

¾ teaspoon black pepper, divided, plus more for seasoning

¼ cup olive oil

2 tablespoons unsalted butter

½ cup white onions, finely chopped

2 teaspoons minced garlic

4 cups brown mushrooms, ½” thick slices

½ cup marsala wine, sweet

½ cup unsalted chicken stock

½ cup heavy whipping cream

1 tablespoon chopped parsley

Instructions

Step 1: Prepare Chicken

Place one of the chicken pieces between two plastic sheets or in a large plastic bag.

Flatten to an even thickness, about ½-inch thick.

Repeat with the remaining pieces.

Alternatively, for pieces larger than 1-inch thick and heavier than 8 ounces, cut in half horizontally.

This should create eight ½-inch thick pieces.

Step 2: Coat Chicken

In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper.

Lightly season each side of the chicken breast with salt and pepper.

Dredge the pieces in the seasoned flour, shaking off any excess.

Transfer to a plate and set aside.

Step 3: Cook Chicken

Heat a large skillet over medium-high heat.

Add the olive oil.

Once hot, carefully add the chicken to the pan.

Cook until golden brown, about 4 to 6 minutes.

Reduce the heat to medium.

Flip the pieces over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 6 minutes.

Fry in batches if needed.

Transfer to a clean plate, and loosely tent with foil to keep warm.

Reserve the pan to saute the mushrooms.

Step 4: Saute the Mushrooms

Melt the butter over medium heat.

Add the onions and garlic, and sauté for 1 minute, stirring to ensure the garlic does not brown.

Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper.

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Sauté until tender, about 5 minutes.

Step 5: Make the Sauce

Turn the heat up to medium-high and add the Marsala wine.

Cook until reduced by half, about 2 minutes.

Add the chicken stock.

Cook until the sauce is reduced by ½ (about ½ cup), about 5 to 7 minutes.

Reduce the heat to medium, and stir in the cream.

Simmer until the sauce has thickened, about 3 to 5 minutes – season to taste with salt and pepper.

Step 6: To Serve

Add the chicken back to the pan, turn to coat, and gently simmer until warmed through, about 1 to 2 minutes.

Garnish with chopped parsley and serve hot.

Important Notes When Making Chicken Marsala

Marsala choice matters – Use sweet Marsala wine for the classic flavor profile. Dry Marsala will change the balance and make the sauce sharper and less rounded.

Do not skip pounding the chicken – Even thickness is essential for consistent cooking and tenderness. Uneven pieces will cook at different speeds and dry out easily.

Flour is functional, not heavy – The flour coating should be light. It helps with browning and gently thickens the sauce, but too much will make it pasty.

Golden color equals flavor – Proper browning of the chicken creates fond in the pan, which becomes the foundation of the sauce’s depth.

Mushrooms release water first – Let mushrooms cook until their moisture evaporates and they begin to brown. This concentrates their flavor instead of diluting the sauce.

Reduce in stages for balance – Wine first, then stock, then cream. This sequencing ensures the sauce develops complexity rather than tasting flat or overly sweet.

Sauce thickens as it rests – The sauce will continue to thicken slightly after cooking, so avoid reducing it too aggressively in the pan.

Season at the end – Stock, wine, and flour all affect salt perception. Final seasoning should be done only after the sauce is complete.

Best served fresh – Chicken Marsala is at its best right after cooking. Reheating can cause the sauce to separate and the chicken to toughen.

Rich but balanced – This dish is indulgent by design; pairing it with simple sides like pasta, mashed potatoes, or sautéed greens keeps the meal balanced and elegant.

How to Enjoy Chicken Marsala After Cooking

Let the dish rest briefly
Allow the Chicken Marsala to rest for 3–5 minutes after cooking. This helps the sauce settle and cling better to the chicken while keeping everything juicy.

Serve hot, not rushed
Plate the chicken while it’s hot but not boiling. This lets the aromas of the Marsala wine and mushrooms fully bloom and makes the flavors more pronounced.

Spoon extra sauce generously
The sauce is the star—make sure each piece of chicken is well-coated, and add extra mushrooms and sauce over the top for maximum flavor.

Choose the right side dishes
Serve with mashed potatoes, buttered pasta, rice, or creamy polenta to soak up the sauce. Lightly sautéed greens or steamed vegetables add balance.

Add a final touch of freshness
A sprinkle of fresh parsley (or a very small squeeze of lemon, if desired) brightens the richness and keeps the dish from feeling heavy.

Pair with a complementary drink
A glass of Marsala, Pinot Grigio, or Chardonnay pairs beautifully. For a non-alcoholic option, sparkling water with lemon works well.

Enjoy slowly, bite by bite
This is a comfort-forward dish meant to be savored. Each forkful should include chicken, mushrooms, and sauce together.

Keep leftovers gentle
If reheating, do so slowly over low heat, adding a splash of stock or cream to loosen the sauce and prevent separation.

Avoid overpowering accompaniments
Skip strongly flavored sides or sauces that compete with the Marsala’s sweetness and mushroom earthiness.

Appreciate the classic balance
Chicken Marsala shines because of its harmony—rich yet smooth, savory yet slightly sweet. Take a moment to enjoy how each element works together.

Nutrition Information:

Assumption: values are per 1 serving (recipe serves ~4), using sweet Marsala, olive oil, butter, and heavy cream as listed.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

While this recipe specifically calls for boneless chicken breasts, you can certainly use boneless chicken thighs if you prefer.

Just adjust the cooking time accordingly, as thighs may require a slightly longer cooking time than breasts.

Is it necessary to flatten the chicken breasts?

Flattening the chicken breasts helps them cook more evenly and ensures they reach the desired thickness.

However, if your chicken breasts are already of uniform thickness, you can skip this step.

Can I use dry Marsala wine instead of sweet?

Traditional Chicken Marsala recipes typically call for sweet Marsala wine, but you can use dry Marsala if you prefer a less sweet flavor.

Adjust the amount of sugar or sweetener in the sauce accordingly to balance the flavors.

Is it possible to make this recipe dairy-free?

Yes, you can make this recipe dairy-free by substituting the butter and heavy cream with dairy-free alternatives such as olive oil or coconut cream.

The taste and texture may vary slightly, but it will still be delicious.

How can I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure not to overcook it.

Cook the chicken just until it reaches an internal temperature of 160 to 165°F (71 to 74°C) and then remove it from the heat.

Tenting the cooked chicken with foil while preparing the sauce also helps retain moisture.

What can I use if I don’t have Marsala wine?

If you don’t have Marsala wine, you can substitute it with a mixture of equal parts of white wine and brandy.

Alternatively, you can use sherry or Madeira wine as a replacement, though the flavor profile will be slightly different.

Is it necessary to use heavy whipping cream in the sauce?

Heavy whipping cream adds richness and creaminess to the sauce, but if you prefer a lighter sauce, you can use half-and-half or milk instead.

Keep in mind that the sauce may not thicken as much with lighter dairy alternatives.

Can I make this recipe ahead of time?

While Chicken Marsala is best served fresh, you can prepare the sauce ahead of time and store it separately from the cooked chicken.

Reheat the sauce gently on the stovetop before adding the chicken back in to serve.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 160 to 165°F (71 to 74°C).

Use a meat thermometer inserted into the thickest part of the chicken to ensure it’s fully cooked.

Can I use dried parsley instead of fresh parsley for garnish?

Yes, you can substitute dried parsley for fresh parsley, but keep in mind that dried parsley has a more concentrated flavor, so you’ll need to use less of it.

What side dishes pair well with Chicken Marsala?

Chicken Marsala pairs well with a variety of side dishes, such as mashed potatoes, rice, or pasta.

Additionally, roasted vegetables or a simple green salad make excellent accompaniments to this flavorful dish.

How can I prevent the chicken from becoming dry?

To prevent the chicken from becoming dry, avoid overcooking it.

Cook the chicken just until it’s cooked through, and be sure to tent it with foil while preparing the sauce to keep it moist.

Can I use different types of mushrooms in this recipe?

Yes, you can use different types of mushrooms, such as cremini, button, or shiitake mushrooms, based on your preference or availability.

Each type of mushroom will impart a slightly different flavor and texture to the dish.