Chicken Marsala

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Italian chicken marsala recipe loaded flavor, served with sautéed mushrooms and a delicious marsala wine sauce. Cook up a restaurant-quality dish your whole family will enjoy!

Golden brown chicken marsala simmering in a sweet wine sauce

A classic Italian recipe

Chicken marsala tops the list of my favorite homemade meals. Lightly breaded chicken breast and mushrooms infused with a sweet Marsala wine sauce. You’ll be pleasantly surprised to see how quick this meal is to make and how flavorful it tastes.

Giada and Emeril are always raving about this type of recipe on the Food Network. I can see why, this meal is the perfect weeknight dinner or weekend celebration. This recipe takes queues from the traditional Italian Scaloppine, however, modernized with flavorful ingredients. Lean chicken is pan-fried with a golden crispy surface and paired with an amazing sauce.

Serving plate of pan-fried chicken marsala topped with mushrooms

Pound the chicken for even cooking

When making breaded chicken, be sure that the thickness of the meat is about the same. Get your stress out and pound those chickens good! Flattening the protein helps to give an even cook time, nice golden surface and prevent dry pieces.

No one likes when one part cooks faster than the other. Isn’t that the worst? I make sure not to skip this step when I make meals like chicken parmesan or chicken piccata. This chicken is super juicy and tender, and ready to be topped with the Marsala wine sauce, the best part!

The best marsala wine to use

Marsala wine can be purchased as either sweet or dry. I recommend the sweet variety! It provides a little more body and a residual sugar in the sauce that enhances the flavor. Sweet Marsala wine has a taste that’s similar to port wine. I was able to find a very affordable bottle of Colombo Fine Sweet Marsala from my local market.

Top down view of a plate of chicken marsala served with vegetables and potatoes

How to make marsala sauce

Make sure to cook off the alcohol in the wine, so you’re only getting the flavor from the Marsala. You’ll know that the alcohol has evaporated when you can’t smell it anymore, so don’t be shy, take a whiff of the pan every few minutes. Just don’t let all the liquid disappear!

The concentrated flavors of the wine, chicken broth, mushrooms, garlic, and onions give a fragrant sauce that lures hungry eaters into the kitchen. The savory notes are perfectly balanced with the slight sweetness of the Marsala wine.

More Italian recipes

What is Marsala wine?

A port-style wine made from native Sicilian white grapes- Inzolia, Grillo, and Cataratto. The wine is fortified through a process called mutage, adding 20-25 percent pure grape spirit to the fermenting, overripe grape must. Marsala is labeled by Italian DOC wine laws based on how long the juice has been aged in a cask. You can find Fino (1 year), Superiore (2 years), Superiore Riserva (4 years), Vergine (5 years), and Vergine Stravecchio (10 years).

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Chicken Marsala

An easy chicken marsala recipe loaded flavor, served with sautéed mushrooms and a delicious marsala wine sauce.
Pin Print Review
3.95 from 40 votes
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings 4 servings
Course Entree
Cuisine Italian


  • 4 boneless chicken breasts
  • ¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ¼ cup white onions, minced
  • 4 cups brown mushrooms, ½-inch slices
  • ½ cup marsala wine, sweet
  • ½ cup unsalted chicken stock
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • ¼ cup chopped parsley


  • Place the chicken breasts in between two sheets of plastic wrap and pound until they are about ⅓-inch thick. You can cut the chicken breasts into two pieces if desired.
  • Combine flour, salt, and pepper in a mixing bowl.
  • Lightly season each side of the chicken pieces with salt.
  • Dredge chicken pieces in the flour, shaking off any excess then place on a plate and set aside.
  • Heat oil over medium-high flame in a large skillet.
  • When the oil is hot, carefully add the chicken pieces to the pan and fry for 5 minutes on each side until golden, turning once. Fry in batches if the pieces don't fit comfortably in the pan.
  • After cooking, move the chicken to a large platter in a single layer to keep warm.
  • Lower the heat to medium and add the onions and garlic, sauté for 1 minute continuously stirring to ensure the garlic does not brown.
  • Add the mushrooms and sauté until tender stirring occasionally, about 5 minutes. Season with salt and pepper to taste.
  • Turn the heat up to medium-high and add the Marsala to the pan. Boil down for 2 minutes to cook out the alcohol.
  • Add chicken stock and ½ teaspoon kosher salt, cook for 8 to 10 minutes until the sauce is reduced by about half (reduced to ½ cup liquid).
  • Turn the heat to low and whisk in butter, until fully incorporated into the sauce.
  • Return the chicken to the pan and simmer gently for 1 to 2 minutes to heat through.
  • Season with salt and pepper and garnish with chopped parsley before serving.

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Nutrition Facts
Chicken Marsala
Amount Per Serving
Calories 445 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g40%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 89mg30%
Sodium 968mg40%
Potassium 173mg5%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 5g6%
Protein 25g50%
Vitamin A 300IU6%
Vitamin C 0.8mg1%
Calcium 1mg0%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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20 Comments Leave a comment or review

  1. John Mullen says

    I made this tonight. It turned out fantastic. I might use a little more garlic next time but everything else is perfect. Served it with a warm goat cheese salad, steamed whole green beans and roasted potatoes coated with olive oil and sea salt. I served a Brunelo Italian wine with it and that missed the mark. I’m thinking this needs Pinot Noir. Thanks Jessica!!!!

    • Jessica Gavin says

      Thank you for your helpful feedback John! I’ll give adding more garlic a try, I was going to make this for dinner soon. The goat cheese salad sounds amazing! I’ll definitely pick out a pinot noir for this dish, great recommendation 🙂

  2. Judy Caywood says

    Hi Jessica,

    This sounds wonderful and I will try it for sure.

    Another recipe I would love a recipe for is pork tenderloin medallions with a plum sauce. This is my fav order at the local Papapavio Greek Restaurant and I’d like to be able to make my own.

    I posted a photo on Instagram of your Beef Bolognese that I made the other day. Hands down the best recipe and I tossed the others I had. I’m only making yours from now on.

    Hooray the weekend is here again. Enjoy.

    • Jessica Gavin says

      Thank you Judy! I’ll have to look into the pork tenderloin recipe, I have not made a plum sauce before. Thank you for sharing what you make on instagram, remember to tag me 🙂 Have a wonderful weekend!

  3. Marie says

    Yummo Jessica. This looks great. I love chicken Marsala but I’ve never made one that I’m totally happy with so ill definitely give this one a go. 🙂

    • Jessica Gavin says

      Thank you Marie! I hope you enjoy my chicken marsala recipe, I would love to hear your feedback 🙂

    • Jessica Gavin says

      Hi Diane! I think it would taste better made fresh because of the light flour coating for a slightly crispy texture. However, it would still be yummy reheated the next day.

    • Jessica Gavin says

      Hi Marisol- Are you looking for a non alcoholic replacement? If so, I would add 1/2 cup grape juice, and maybe 1 tablespoon of vinegar (sherry or balsamic) for a little hint of tartness.

  4. Mel says

    This was delicious. I made this for dinner last night. Before the meal was even over, my 12 year old asked when I would be making it again! I think I’ll serve this with some garlic mashed potatoes next time. Yum!

  5. Carolyn says

    I made this tonight and it turned out amazing! I always ordered it from my favorite restaurant so was happy to make it myself. I did add quarterd artichoke hearts like the restaurant and was perfect. Now I can have my favorite anytime and homemade. Thanks!!!

  6. Victoria Steidel says

    I’ve tried a few recipes from the site, and while all have been excellent, this is a standout winner. There are a few more steps involved, but this recipe absolutely knocks the socks off of any quicker Marsala recipes I’ve tried.

    My only real change was to use dry Marsala because it’s what we had in the house (Pellegrino Marsala Superiore, which is nicely gentle for a dry), and it was still delicious. We also sliced the chicken before returning it to the pan for easier serving and more opportunity for the sauce to coat the chicken.

    This also makes excellent leftovers if anyone’s worried about making too much and if it will keep well. For the remaining half after a two-person dinner, we sauteed it in a bit of butter and it was just as good as the first night.

    Thank you for such an awesome recipe!

  7. Joe Gangemi says

    Hi Jesica I am a Senior and live alone at 82 I love to cook last night I made your Chicken Marsala and cut the recipe a little for one ,it was delicious I sure will make it again thank you

  8. Mimi says

    This was an excellent recipe and so easy. I’ve always loved chicken Marsala & order it when I can get it. Now I can make it at home. Thank you.

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