Chicken Marsala Recipe to Wow Your Dinner Guests Every Time

Chicken Marsala with Mushrooms is the answer if you’re looking for a dish that feels fancy but is simple enough for a weeknight dinner.

This Italian-American classic combines tender chicken, earthy mushrooms, and a rich, velvety Marsala wine sauce.

It’s elegant yet approachable and pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up every drop of that incredible sauce.

Table of Contents

Ingredients You’ll Need

Main Ingredients:

2 large boneless, skinless chicken breasts (or 4 smaller pieces)
1 cup of sliced cremini or white button mushrooms
½ cup Marsala wine (dry or sweet, your choice)
½ cup chicken broth
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Optional Additions:

2 tablespoons heavy cream (for a creamier sauce)
Grated Parmesan cheese (for serving)

Equipment Needed

A large skillet or sauté pan
Tongs (for flipping the chicken)
Meat mallet or rolling pin (to pound the chicken thin)
Cutting board and knife
Small bowl for dredging flour

Step-by-Step Instructions

1. Prepare the Chicken

Start by slicing the chicken breasts horizontally if they are thick, or leave them whole if they’re already thin. Place each piece between two sheets of plastic wrap and pound it to about ¼-inch thickness using a meat mallet or rolling pin. Thin chicken cooks evenly and stays tender.

Season both sides generously with salt and pepper, then dredge in flour, shaking off any excess. This step helps create a golden crust and thickens the sauce later.

2. Sear the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer once the butter melts and begins to foam. Cook for 3-4 minutes per side or until golden brown. Remove the chicken from the skillet and set it aside on a plate.

3. Sauté the Mushrooms and Aromatics

In the same skillet, add the remaining tablespoon of butter. Toss in the mushrooms and sauté until they release moisture and brown, about 5 minutes.

Stir in the shallots and garlic, cooking until fragrant, about 1 minute. This step builds the base of the sauce.

4. Deglaze with Marsala Wine

Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to release all those flavorful browned bits. Let it simmer for 2-3 minutes to reduce slightly.

5. Make the Sauce

Add the chicken broth to the skillet, stirring to combine. Bring the mixture to a gentle simmer and reduce it for about 5 minutes. Stir in the optional heavy cream at this stage for a creamier sauce.

6. Finish Cooking the Chicken

Return the chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and let it cook for an additional 5 minutes, or until the chicken is heated through and the sauce thickens to your liking.

7. Garnish and Serve

Sprinkle freshly chopped parsley over the dish for a burst of color and flavor. Serve hot over pasta, mashed potatoes, or alongside roasted vegetables.

Tips for Success

Choosing Marsala Wine: Dry Marsala offers a savory flavor, while sweet Marsala adds a hint of sweetness. Both work beautifully, so choose based on your preference.

Perfect Sear: When cooking the chicken, avoid overcrowding the skillet. Searing in batches, if necessary, ensures a golden crust.

Sauce Consistency: If your sauce feels too thick, add a splash of chicken broth. If it’s too thin, simmer a little longer to reduce.

Substitutions: For a gluten-free version, use gluten-free flour for dredging. No Marsala wine? Try sherry or a mix of chicken broth and balsamic vinegar.

Serving Suggestions

Chicken Marsala shines when paired with a carb or veggie that can soak up the sauce. Here are a few ideas:

Creamy mashed potatoes
Fettuccine or spaghetti
Steamed green beans or roasted asparagus
Warm, crusty bread for dipping

Variations to Try

Creamy Chicken Marsala: Add 2-3 tablespoons of heavy cream to the sauce for a luxurious twist.
Vegetarian Marsala: Swap the chicken for tofu or thick slices of eggplant. Prepare them the same way by dredging and searing.
Alternative Proteins: Pork chops or turkey cutlets make excellent substitutes for chicken in this recipe.

FAQs

1. Can I make Chicken Marsala ahead of time?
Yes! Cook the chicken and sauce as instructed, then let it cool completely before storing it in an airtight container. Reheat gently on the stovetop, adding a splash of chicken broth to refresh the sauce.

2. What if I don’t have Marsala wine?
If you’re out of Marsala wine, you can substitute dry sherry or mix equal parts chicken broth and balsamic vinegar for a similar depth of flavor.

3. How do I reheat leftovers without drying out the chicken?
Reheat in a skillet over low heat with a splash of chicken broth or water. Cover the skillet to trap steam and keep the chicken moist.

4. Can I freeze Chicken Marsala?
Yes, you can freeze it, though the sauce’s texture may change slightly. Store in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

5. Is Chicken Marsala healthy?
This dish is rich but can be lightened using less butter and skipping the heavy cream. It’s packed with protein and flavor, making it a satisfying option.

Conclusion

Chicken Marsala with Mushrooms is a timeless recipe that deserves a spot in your rotation. Its combination of tender chicken, savory mushrooms, and a luscious wine-infused sauce is pure comfort food.

Whether serving it for a special occasion or a quick weeknight meal, this dish will always impress. Give it a try, and don’t forget to share your experience!