Table of Contents

• What Makes This the Best Chicken Marsala Recipe
• Essential Chicken Marsala Ingredients
• Marsala Wine Substitutes
• How to Prepare Chicken Marsala Step-by-Step
• Pro Tips and Delicious Variations
• Serving Suggestions
• Storing and Reheating Leftovers
• More Mouthwatering Chicken Recipes
• Chicken Marsala Recipe Card

What Makes This the Best Chicken Marsala Recipe

• Unbelievably Simple & Quick: This recipe truly couldn’t be easier. You’ll need just one skillet and a handful of accessible ingredients. From prep to plate, this dish comes together in about 30 minutes, making it an ideal choice for busy weeknights. The speed at which it’s prepared is only rivaled by how quickly it disappears from the dinner table and how effortless the clean-up is!
• Bursting with Exquisite Flavor: Every bite of this Chicken Marsala is a symphony of flavors and textures. The chicken, pan-seared to a golden crisp, retains its succulent juiciness, perfectly complementing the savory, earthy mushrooms and aromatic garlic. The star, of course, is the rich, creamy Marsala wine sauce – a decadent blend that elevates every component. The light flour coating on the chicken not only aids in achieving that beautiful golden crust but also acts as a natural thickener for the luxurious sauce.
• Perfect for Any Occasion: Whether you’re whipping up a quick, comforting meal for your family on a Tuesday night or aiming to impress friends at a dinner party, Chicken Marsala fits the bill. It presents as an elegant, sophisticated dish but requires surprisingly little effort to create. It’s that magical combination of “fancy without the fuss” that we all dream of in a recipe!

Essential Chicken Marsala Ingredients

The heart of this dish lies in its exquisite Marsala sauce – a rich and velvety pan sauce created by simmering authentic Marsala wine with savory chicken broth, often enriched with a generous knob of butter. Beyond this core, a few other carefully selected ingredients come together to form this iconic recipe. Below, I’ve provided some detailed notes on each component. For a complete printable recipe featuring precise ingredient measurements, please refer to the full recipe card at the bottom of this page.

• Chicken: For optimal tenderness and quick cooking, boneless, skinless chicken breasts or thighs are perfect. I prefer to slice my chicken breasts thinly into cutlets, or you can save time by purchasing pre-sliced chicken cutlets from your local grocery store. This ensures even cooking and maximizes surface area for that delicious golden crust.
• All-Purpose Flour: A light coating of flour serves two crucial purposes. Firstly, it helps the chicken achieve a beautifully crisp, golden-brown exterior when pan-fried. Secondly, as it combines with the butter and oil in the pan, it creates a roux-like base that subtly thickens the Marsala sauce, giving it that luxurious consistency.
• Butter and Olive Oil: This dynamic duo offers the best of both worlds. Butter imparts an unparalleled richness and depth of flavor that is essential for the dish. However, butter alone can brown too quickly at higher temperatures. By adding a splash of olive oil, we raise the smoke point of the fat mixture, allowing the chicken to sear to perfection without the butter burning, ensuring a beautiful golden finish.
• Mushrooms: Mushrooms are a non-negotiable component of a classic Marsala. You can use any variety you prefer, though cremini (also known as baby bella), white button, or brown mushrooms are excellent choices. Their earthy flavor pairs wonderfully with the Marsala wine and adds fantastic texture to the sauce. Ensure they are sliced evenly for consistent cooking.
• Onion: A mild onion, such as yellow onion or shallots, provides a foundational aromatic base for the sauce. When sautéed until softened, it releases a subtle sweetness that balances the other robust flavors.
• Garlic: Freshly minced garlic is absolutely essential here. It infuses the sauce with its pungent, aromatic goodness. Avoid pre-minced jarred garlic if possible, as fresh garlic offers a significantly superior flavor profile.
• Marsala Wine: This is the star ingredient that gives Chicken Marsala its distinctive character. Marsala is a fortified wine originating from Sicily, Italy, and is available in both dry and sweet varieties. For this recipe, a dry Marsala is preferred, imparting a rich, nutty, and slightly caramelized flavor to the sauce. You can find traditional Marsala wine at most liquor stores. Many grocery stores also carry “Marsala cooking wine,” which is usually salted and may contain other ingredients, but can be used in a pinch.
• Chicken Broth: Chicken broth forms the liquid base of the sauce, adding savory depth. I highly recommend using low-sodium chicken broth or stock to allow you to control the overall saltiness of the dish. Vegetable broth can also be used as an alternative.
• Heavy Cream: This is what gives the Marsala sauce its signature creamy, luxurious texture. I cannot stress enough the importance of using heavy cream; lighter dairy options like whole milk or half-and-half have a lower fat content and are much more prone to splitting or curdling when heated in sauces, especially after simmering. Treat yourself and don’t skimp on the heavy cream for the best results!
• Thyme: Alongside salt and freshly ground black pepper, a sprinkle of dried thyme rounds out the flavors of the sauce and mushrooms beautifully, adding an herbaceous note. If you have fresh thyme on hand, feel free to use a sprig or two for an even fresher aroma and taste.

What Can I Use Instead of Marsala Wine?

While the dish truly earns its name from Marsala wine, don’t despair if you can’t find it or prefer an alternative. The recipe will still yield a wonderfully flavorful meal with a suitable substitute. If authentic Marsala wine is unavailable, your best bet is another fortified wine. Madeira is often cited as the closest match, offering a similar depth and complexity. Dry sherry, vermouth, or even a good quality port can also serve as excellent alternatives, though they will subtly alter the final flavor profile.

For those times when you’re in a pinch, a dry white wine (like Pinot Grigio or Sauvignon Blanc) combined with a splash of brandy can mimic some of Marsala’s characteristics. If you prefer to cook without alcohol entirely, simply replace the Marsala wine with an equal amount of extra chicken stock or broth. While the distinct nutty and caramelized notes of Marsala will be absent, the dish will still be delicious and savory, benefiting from the other rich ingredients.

How to Prepare Chicken Marsala Step-by-Step

Traditional Chicken Marsala recipes often feature chicken breasts that are pounded thin (creating what’s known as scallopini, similar to preparations for chicken piccata), lightly dredged in flour, and then pan-fried. While pounding the chicken is a classic technique, I opt for a slightly simpler approach that yields equally delicious results: I simply slice my chicken breasts thinly into cutlets. This saves a step without compromising on tenderness or cooking speed.

The rest of the process remains largely faithful to the classic method. Follow along with these detailed steps, and remember, you can find the complete printable instructions and ingredient list in the recipe card below.

Pro Tips and Delicious Variations

• Ensure Chicken Doneness: Slicing the chicken into thinner strips significantly reduces cooking time. The most reliable way to confirm your chicken is perfectly cooked through is by using an instant-read meat thermometer. Insert it into the thickest part of the chicken; it should register an internal temperature of 165ºF (74ºC). This ensures safety and prevents overcooking, which can lead to dry chicken.
• Mastering the Cream Sauce: When making the Marsala cream sauce, bring the mixture to a gentle boil only briefly before immediately reducing the heat to a low simmer. Prolonged, vigorous boiling can cause the dairy in the heavy cream to split or curdle, resulting in an unappealing texture. A slow, steady simmer allows the sauce to thicken beautifully without issues. If your sauce isn’t thickening enough, you can create a quick slurry with a teaspoon of flour or cornstarch mixed with a tablespoon of cold water, then whisk it into the simmering sauce.
• Creative Add-Ins and Flavor Boosters: This versatile Chicken Marsala recipe is incredibly adaptable! Feel free to customize it with additional ingredients. Consider wilting in a few handfuls of fresh baby spinach at the end for added greens and color. Capers can introduce a briny, tangy counterpoint, while a touch of fresh lemon zest brightens the entire dish. Fresh herbs like chopped basil or parsley stirred in just before serving enhance the aroma. For an extra layer of savory richness, crumbled cooked bacon or prosciutto can be a delicious addition.
• Make it Cheesy – Chicken Lombardy Style: If you adore a cheesy twist, transform your Chicken Marsala into a delicious Chicken Lombardy! After returning the seared chicken to the sauce and ensuring it’s heated through, simply sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over the top. Pop the entire skillet under your broiler for a few minutes until the cheese is bubbly, melted, and golden brown. It’s an irresistible variation!
• Gluten-Free Option: To make this dish gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch (about half the amount of flour, mixed with cold water to form a slurry) for dredging and thickening the sauce.
• Pan Size Matters: Use a large enough skillet to accommodate the chicken in a single layer without overcrowding. If the pan is too crowded, the chicken will steam rather than sear, preventing that desirable golden crust. Cook the chicken in batches if necessary.

Serving Suggestions

This classic Italian-American chicken dish is wonderfully versatile and pairs beautifully with a variety of sides, making it easy to create a complete and satisfying meal. Here are some of my favorite ways to serve Chicken Marsala:

• Pasta: For a truly authentic Italian experience, serve your Chicken Marsala over a bed of al dente fettuccine, linguine, or even homemade pasta. The pasta strands are perfect for soaking up every last drop of that incredible creamy Marsala sauce.
• Potatoes: If you prefer a heartier side, a mound of fluffy, creamy mashed potatoes is an exceptional choice. The mild flavor and smooth texture of the potatoes beautifully complement the rich sauce. Roasted or smashed potatoes would also work wonderfully.
• Rice: For a lighter carbohydrate option, plain white or brown rice can also serve as an excellent base, absorbing the sauce’s flavors.
• Fresh Bread: Don’t forget something to mop up that delicious sauce! A basket of soft breadsticks, garlicky garlic knots, or a crusty baguette is practically mandatory.
• Salad & Vegetables: To balance the richness of the dish, add a crisp, fresh side. A classic Caesar salad, a simple green salad with a vinaigrette, or some steamed green beans, asparagus, or broccoli would be perfect additions.
• Dessert Pairings: Conclude your Italian-inspired meal with a delightful dessert. A refreshing slice of no-bake lemon cheesecake or decadent, fudgy brownie mix cookies offer a sweet ending that complements the savory main course.

Storing and Reheating Leftovers

While this dish is so delicious that leftovers are a rare occurrence, it’s good to know how to properly store and reheat any remaining Chicken Marsala to maintain its quality.

• Refrigerate: Any leftover Chicken Marsala should be transferred to an airtight container and stored in the refrigerator. It will remain fresh and delicious for up to 3 days. Ensure the chicken and sauce are completely cooled before sealing the container.
• Reheat: To prevent the chicken from drying out and the sauce from separating, I recommend reheating Chicken Marsala gently. The best method is to warm it in a saucepan on the stovetop over low to medium-low heat, with a lid on, stirring occasionally. Alternatively, you can reheat it in an oven-safe dish, covered with foil, at 350ºF (175ºC) until warmed through. You may need to add a splash of chicken broth or cream to loosen the sauce if it has thickened too much in the fridge.
• Freeze: Chicken Marsala freezes remarkably well, making it a great meal prep option. Store leftovers in a freezer-safe, airtight container for up to 3 months. When you’re ready to enjoy it, thaw the frozen dish in the refrigerator overnight before reheating using the stovetop or oven method described above.

More Mouthwatering Chicken Recipes

• Baked Chicken Parmesan
• Crispy Chicken Cordon Bleu
• Garlic Tomato Baked Chicken
• Italian Chicken Bake
• Chicken Alfredo Lasagna