This chicken marsala recipe is a flavorful Italian entree with sauteed mushrooms, and lean white meat simmered in a creamy wine sauce. Cook up a restaurant-quality dish your whole family will enjoy!
Love mushrooms? Give these recipes a try: mushroom risotto, sauteed mushrooms, and stuffed mushrooms.
Recipe Science
- Marsala wine from Sicily adds nutty, caramelized flavors to sauces. Reducing sweet marsala wine creates a syrupy glaze.
- Dip chicken cutlets in flour for a light crust. This creates a browned, textured surface when cooked, perfect for chicken piccata.
- Balance the wine’s sweetness by adding and reducing chicken stock. Finish with heavy cream for a luxuriously thick sauce.
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Featured Comment 39
“I have made chicken marsala quite a few times before, but none of those other recipes can touch this one. Just fantastic, fool-proof, it seems, and so impressive to the diners (my family). Thanks, for another winner.”—Andy
Why It Works
Chicken marsala is a popular choice at Italian restaurants. It sounds fancy, but it’s easy to prepare on the stovetop. This recipe takes nuances from the traditional Italian Scaloppine, which has thin pieces of meat dredged in flour and then fried. The chicken breasts are lightly breaded and then pan-seared to create a golden-brown crust. The sweet marsala wine sauce is reduced and simmered until a creamy glaze sticks to each piece.
The key is to flatten the meat to an even thickness for faster cooking and prevent it from drying out. Big slices of mushrooms are cooked with sweet marsala wine and cream to complement the chicken for a savory flavor. Serve with a big plate of pasta, crisp salad, and a glass of wine for the ultimate chicken dinner.
Ingredients You’ll Need
- Chicken: Look for boneless skinless chicken breasts that are about 6 to 8 ounces in size. This cut is very lean and cooks quickly in a hot skillet. If the pieces are huge, they’ll be too big to pound and flatten. Instead, cut them crosswise into two separate cutlets.
- Wine: Marsala is a fortified wine originating from Sicily. It adds a nutty caramelized flavor to sauces. When reduced, the residual sugars create a syrupy glaze, perfect for clinging to chicken. You can purchase it as either sweet or dry. I recommend the sweet variety because it provides more body and residual sugar in the sauce, enhancing the rich flavor.
- Coating: The chicken is seasoned with salt and pepper and dredged with a light coating of flour. When pan-fried, this creates a flavor crust.
- Oil: Fruity olive oil is used to fry the chicken pieces.
- Butter: Used to saute the alliums and mushrooms. The milk solids in the butter add richness to the marsala sauce.
- Vegetables: Finely chopped onions and minced garlic add an earthy dimension to the sauce, while sliced brown mushrooms add an umami flavor.
- Cream: Heavy whipping cream is composed of at least 36% milk fat. This adds richness to develop a creamier sauce.
- Chicken Stock: Enhances the poultry flavor of the reduction sauce.
- Herbs: Fresh parsley is added as a garnish. It’s mild in flavor and adds a pop of color.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This delicious recipe for chicken marsala is easy to customize! Try these tasty options:
- Using Dark Meat: Use boneless, skinless chicken thighs. Trim off excess fat to prevent a greasy sauce.
- Marsala Wine Substitute: If you prefer a less sweet sauce, use dry Marsala wine. Alternatively, use Madeira, sherry, port, Riesling, or Moscato d’Asti.
- Make it Gluten-Free: Omit the flour or use gluten-free flour or cornstarch to coat the chicken.
- Mushroom Options: For a milder flavor, use other types of mushrooms, like portabella or white button mushrooms, or add porcini mushrooms for a stronger taste.
- Alliums: Red or yellow onions add a balanced sweet and savory taste. Try minced shallots, they have onion and garlic flavor notes.
- Herbs: For a fragrant, herbaceous taste, add chopped thyme, rosemary, or oregano to the sauce. Sprinkle on fine herbs like chives, tarragon, or basil right before serving.
How to Make Chicken Marsala
Step 1: Flatten the Chicken
When cooking chicken on the stove, be sure that the thickness of the meat is the same. The breast portion is thicker on one end and tapers down on the other, which can cause dry sections. Flattening helps ensure an even cooking time.
I use a meat mallet, but a rolling pin works well too. Aim for about 1/2-inch thick pieces. Alternatively, make thinly sliced pieces by cutting them in half lengthwise into cutlets.
Step 2: Season the Surface
Season the meat with salt and pepper to avoid blandness.
Step 3: Coat the Chicken
Dip the chicken cutlets in flour to create a light crust on the surface. I do this for my chicken piccata recipe, and it’s delicious!
Make sure to shake off the excess flour. You only need enough to coat. When cooked, the proteins brown and stick to the surface, creating a lovely contrast of textures.
Step 4: Cook the Chicken
Chicken breasts are high in protein and low in fat and cook very quickly. To ensure juicy pieces, start cooking in a large skillet over medium-high heat. Hot olive oil quickly creates a golden-brown crust. To prevent the pan-fried chicken from drying out, reduce the heat and flip. Cook until the meat reaches an internal temperature of 160 to 165ºF (71 to 74ºC). This process takes about 5 minutes per side.
Pro Tip: The pan will have lots of fond (browned bits) and juices, perfect for making a marsala wine pan sauce.
Step 5: Saute the Mushrooms
Start by cooking the chopped onions and garlic in butter to add lovely aromatics to the sauce.
Add sliced brown mushrooms to deepen the umami flavor of the dish. I season them with salt and pepper to draw out the moisture as they cook.
Step 6: Make the Marsala Wine Sauce
Deglaze the pan with the marsala wine, stir, and let it rapidly simmer until reduced by half.
Add chicken stock or broth and reduce it to balance the sweetness of the wine. Heavy cream adds a luxurious thickness to the sauce.
This process helps cook off most of the alcohol and concentrate the aged grape notes. You’ll know that the alcohol has evaporated when you can’t smell it anymore.
Tips for Perfect Execution: Sweet Marsala wine has a taste similar to port wine. You can find it easily at major grocery stores in the dessert wine section. Use the Fino or Fine version, which is of a lower quality level and better for cooking than sipping.
Step 7: Ready to Serve
Return the chicken to the pan, coat evenly, and gently simmer until warmed, about 1 to 2 minutes. Garnish with chopped parsley and serve hot.
Frequently Asked Questions
Chicken marsala is an Italian-American dish made with flattened chicken breasts or cutlets cut into thin pieces (escalopes). It’s a variation of scallopine in which the meat is coated in flour, pan-fried, and served with a marsala wine reduction sauce.
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).
It’s a reduction of fine sweet marsala wine, chicken stock, and heavy cream. Mushrooms, garlic, and onion are added as aromatics and to enhance the savory notes.
Madeira, port, grape juice plus 2 teaspoons of brandy, riesling, or Moscato d’asti. Non-alcoholic substitutes include red grape juice, adding ½ cup of chicken stock plus 1 tablespoon of balsamic vinegar and 1 ½ teaspoon of sugar.
You can remove the heavy whipping cream from the recipe for a less creamy consistency. After reducing the wine and chicken stock, turn the heat down to low. Whisk in 3 tablespoons of cold butter to thicken the sauce. Add the chicken back into the sauce to warm for a few minutes.
Consider pairing the chicken recipe with pasta options such as angel hair or spaghetti to soak up the delicious sauce. For a low-carb alternative, spaghetti squash makes an excellent choice. Complement the dish with a Caesar salad for some crisp freshness and green beans for a touch of color and texture. Garlic bread is perfect for sopping up any remaining sauce, and creamy mashed potatoes provide a comforting base that beautifully balances the flavors of the Marsala sauce.
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If you tried this Chicken Marsala Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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
- Prepare Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Use a meat tenderizer to 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.
- Season Chicken – Lightly season each side of the chicken breast with salt and pepper.
- Coat Chicken – In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
- 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 and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, 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.
- 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. Sauté until tender, about 5 minutes.
- 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.
- 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.
Recipe Video
Notes
- Storing: Cool completely, then transfer to an airtight container and refrigerate for up to 5 days.
- Reheating: Cover and reheat on high setting in the microwave in 15 to 30-second increments until hot.
- Marsala wine substitute: Madeira, port, grape juice plus 2 teaspoons of brandy, riesling, or Moscato d’asti. Non-alcoholic options are red grape juice, adding an additional ½ cup of chicken stock plus 1 tablespoon of balsamic vinegar, and 1 ½ teaspoon of sugar.
- Heavy cream substitute: Omit heavy cream and whisk in 3 tablespoons cold butter to thicken the sauce over low heat. Add chicken to warm for a few minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tricia H. Gabberty says
I’ve tried many of your recipes, to much success! Following this one to a T, it seemed lacking. Note – I, sadly, have an electric stove so many recipes are compromised (in my opinion). However, this was a special recipe for me as my father would make it for me every year on my birthday from age 12 to age 32 (when he died). He would make it with straight up with Marsala wine (Whole Foods said they “can’t” carry it), while I had to resort to cooking wine, Marsala. Perhaps that was part of the issue? My dad also used shallots not onions.
This recipe was fine but missing a lot of zing for me. I’d also go ahead and use salted butter and broth, as I found myself adding more to the dish afterward. Not a ton, I understand the low sodium thing, but it was the only thing I felt I could safely add to the dish without changing anything.
I’d love to know what if there was something else I could have done? Chicken and mushrooms were fine, the sauce just seemed a bit dull.
Thank you!
Jessica Gavin says
Hi Tricia- Can you clarify if you used marsala wine or just red wine? I used the sweet marsala wine which as some sugar, creating a thicker sauce with more flavor dimension.
Maria T. says
Buying Marsala wine to make this dish is so worth it even if it is so affordable. Don’t use a substitute like Vermouth or Sherry or leave it out because it’s very necessary. Marsala has a unique flavor that’s really good in this dish. I didn’t have chicken breasts so used chicken tenders which worked out really well. This was so good. Did I mention this was the Valentine’s Day dinner I made for my husband. He thought it was better than any dish of this type he ever had in a restaurant. I just followed the recipe and it was so flavorful.
Jessica Gavin says
You are the BEST, Maria! I love how you always improvise. I agree, the marsala is key to the unique flavor of this dish.
Drew says
Absolutely fantastic recipe that blows away most restaurant versions of the dish.
Added a bit of high-quality Dijon mustard at the step when the heavy cream is added. My family couldn’t get enough of this and we ended up finishing the whole pan.
I’ve really been enjoying cooking your recipes as well as working through your cookbook! Fantastic content and love that you include the ‘why’ and ‘how’ behind the science of each recipe. Really has helped me improve technically in the kitchen and understand how these techniques can be applied to other recipes and when exploring on my own in the kitchen.
Drew
Jessica Gavin says
Hi Drew- Your feedback made my day! I’m here to help empower you in the kitchen. I’m so happy to hear that you are enjoying the process and enjoying the my cookbook. I appreciate your comment! I love that you added some dijon mustard to the chicken marsala, I’ll have to try that next time.
June Gallo says
Would fat free half and half work for the cream and olive oil for the butter?
Thanks for your reply.
Jessica Gavin says
The olive oil can be substituted for the butter. The fat free half and half can be used but won’t be as rich of a sauce. You can reduce it a little longer to make the sauce thicker.
June Gallo says
Would love to try. Because of health issues, are there substitutes for the butter and cream that would keep the taste?
Donna says
Could the sauce be made first. Then brown chicken and add to mushroom mixture?
Christopher DuBach says
Made this for my wife and four kids. Had to adjust the recipe for 6, and it is just an exceptional dish. My kids don’t love mushrooms, and they ate this without a peep. They all said that this was the best way they’ve ever experienced the mushrooms, and were asking for seconds. We have gluten and dairy allergies in the family, so I used GF all purpose flour, and Silk non dairy cream as substitutes. There is no way you could have picked up on the substitutes. We served this over jasmine rice and roasted zucchini. Jessica’s recipes are outstanding. I can’t wait to try more ! ?
Thank you Jessica!
Debbie says
I made this for 6 people. I increased the recipe by 1/3 for all ingredients. Instead of putting the chicken back in the frying pan I put it all in a wok to heat when I was ready to serve
I took a picture but no wager to post it. Doesn’t give me an option
Jessica Gavin says
Thanks for sharing your feedback! You can’t share a photo on the website, but on Pinterest or social media and tag me. 🙂
Mary Ann says
Absolutely delicious! This recipe has been officially added to our favorites list.
Jessica Gavin says
Whoo-hoo! Great to hear that you enjoyed the chicken marsala recipe, Mary Ann!
Victoria says
I’ve already made this twice in the last two weeks. Looks like it will be staying in the rotation. My husband and son LOVED it! Thanks so much for allowing me to add a little variety to my dinner routine.
Jessica Gavin says
I’m thrilled to hear that your family is enjoying the chicken marsala!
Andy says
I have made chicken marsala quite a few times before, but none of those other recipes can touch this one. Just fantastic, fool-proof it seems, and so impressive to the diners (my family). Thanks Jessica for another winner.
Jessica Gavin says
Thank you, Andy! I thrilled to hear that your family is enjoying your cooking. Happy to share with you!