Craving a restaurant-worthy dinner made at home? This creamy Chicken Marsala recipe delivers tender, golden-brown chicken cutlets in a rich mushroom Marsala wine sauce-all in just 30 minutes.
With simple ingredients and one-pan cleanup, it's the perfect weeknight dinner that tastes like you spent hours in the kitchen.
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What Is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish featuring chicken cutlets cooked in a flavorful sauce made with Marsala wine, mushrooms, and cream.
Marsala wine, a fortified wine from Sicily, adds a sweet and nutty depth that elevates the sauce's richness.
Opt for dry Marsala wine for savory recipes, saving the sweet variety for desserts.
No Marsala on hand? Substitute with Madeira, dry sherry, or dry white wine mixed with a splash of brandy.
It's a simple, healthier way to enjoy a classic restaurant-style dish at home.
If you're new here, check out my About The Yummy Bowl page to learn how I make healthier home-cooked meals from scratch!
Why You'll Love This Recipe
💖 One-Pan Wonder: Minimal cleanup, maximum flavor!
💖 Better Than Restaurant-Quality: Skip takeout and enjoy a gourmet experience at home.
💖 Quick & Easy: Ready in just 30 minutes with simple pantry ingredients.
Ingredients
- Chicken breasts - Skinless, boneless chicken breasts, halved lengthwise or use thin-cut cutlets.
- All-purpose flour - For coating the chicken, add crispiness and thicken the sauce.
- Olive oil & butter - A blend of both prevents burning while adding richness.
- Mushrooms - Cremini or button mushrooms work best.
- Garlic & onion - Essential aromatics for depth of flavor.
- Marsala wine - Use dry Marsala for the best savory taste. Don't have it? No problem check out swaps below!
- Heavy cream - Adds creaminess to the sauce. Substitute with evaporated milk for a lighter option.
📋 You can find the full ingredient list in the Recipe Card below the article.
Marsala Wine Substitutions
If you don't have Marsala wine, here are a few substitutes you can try:
- Sherry: A dry sherry is the best substitute, as it has a similar flavor profile.
- Red or white wine with a little brandy: Use a dry red or white wine and add a splash of brandy or cognac for richness.
- Grape juice with a splash of vinegar: For a non-alcoholic option, mix grape juice with a bit of red wine vinegar or apple cider vinegar for acidity.
- Port wine: It's sweet and can work well in place of Marsala if the recipe calls for a sweeter version.
How To Make Chicken Marsala
- Prepare Chicken: Dredge chicken in a mixture of flour, salt, and pepper.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides. Set aside.
- Cook Mushrooms: Add butter, onions, and mushrooms to the same skillet. Sauté until browned and liquid evaporates.
- Make Sauce: Stir in garlic, then deglaze with Marsala wine, simmering until reduced by half.
- Finish with Cream: Add cream and chicken stock. Return chicken to the pan and simmer until sauce thickens.
- Serve & Enjoy: Garnish with fresh parsley and serve over rice, mashed potatoes, or pasta.
Tips
- Use room-temperature ingredients. Ensures even cooking and prevents sauce curdling.
- Don't clean the pan. Keep the flavorful bits after frying chicken for a richer sauce.
- Thicker sauce tip. Simmer longer or add a cornstarch slurry if you prefer a thicker sauce.
Serving Suggestions
Pair Chicken Marsala with:
Veggies: Roasted asparagus, Brussels sprouts, or a fresh Caesar salad.
Starches: Mashed potatoes, pasta, or rice.
Variations
- Chicken thighs: Use boneless, skinless thighs for juicier results.
- Spinach boost: I love adding 2 or more cups of spinach for extra nutrition.
- Extra creamy sauce: Increase the heavy cream for a richer, silkier sauce.
Freezing And Storing Instructions
- To Store. Keep in an airtight container for up to 2 days in the fridge.
- To Freeze. Freeze in a sealed container for up to 3 months (sauce may slightly separate).
- To Reheat. Thaw overnight in the fridge, then warm gently on the stovetop.
More One-Pot Chicken Recipes
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Recipe Card
Best Chicken Marsala Recipe
Ingredients
Method
- In a large bowl or plate, combine flour, salt, and pepper. Coat the chicken in the mixture, making sure it's fully covered.2 tablespoons all-purpose flour, salt and pepper, ¾ cup dry marsala wine, 2 large chicken breasts
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, flipping it halfway through.1 tablespoon olive oil
- Once the chicken is cooked, transfer it from the skillet and set it aside.
- In the same skillet, melt butter. Add the onions and mushrooms and cook until the mushroom liquid evaporates and the onions soften.1 tablespoon butter, 2 cups sliced mushrooms, 1 brown onion
- Stir in the garlic and cook for about 1 minute until fragrant.3 cloves garlic
- Pour in the marsala wine and simmer until the liquid reduces by half.¾ cup dry marsala wine
- For the creamy sauce, add the cream and chicken stock, bringing it to a simmer.¾ cup heavy cream, ¾ cup chicken stock
- Return the chicken to the skillet, along with any juices. Simmer for 5 minutes, turning the chicken once, until fully cooked and the sauce thickens.
- Optionally, garnish with fresh parsley before serving. Enjoy!¼ cup finely chopped parsley
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chicken Marsala: Frequently Asked Questions
YES! Use chicken or beef broth with a splash of vinegar for acidity, though the flavor will differ.
Marsala wine is neither-it's a fortified wine from Sicily with a deep, caramel-like flavor.
It's rich and creamy with sweet, nutty, and savory notes, perfectly complementing the tender chicken.
Absolutely! Adjust the cooking time, as thighs take a bit longer to cook through.
Julia
easy and delicious chicken marsala from scratch!