This Chicken Marsala Recipe delivers a restaurant-quality meal right in your own kitchen. Forget complicated steps and hard-to-find ingredients; this guide breaks down the classic Italian-American dish into a simple, foolproof process. Juicy, tender chicken cutlets are smothered in a rich, savory mushroom and wine sauce that’s simply irresistible. It’s the perfect impressive-yet-easy dinner for a weeknight indulgence or a special occasion.
What Makes This Chicken Marsala Recipe Special?
The magic of this recipe lies in its perfect balance of flavors and textures. We focus on building a deep, savory pan sauce from scratch, starting with perfectly browned chicken and earthy cremini mushrooms. The key is using quality Marsala wine, which creates a uniquely rich and slightly sweet sauce that other recipes often miss. This is the authentic flavor you’re looking for.
The Key Ingredients for Authentic Chicken Marsala
Gathering the right ingredients is the first step to success. Here’s what you’ll need to create this iconic dish.
Choosing Your Chicken
For the most tender results, use boneless, skinless chicken breasts pounded to an even thickness (about 1/2 inch). This ensures the chicken cooks quickly and evenly without drying out. Pounding also tenderizes the meat, making it melt-in-your-mouth delicious.
The Star of the Show: Marsala Wine
You can’t have Chicken Marsala without Marsala wine! For this savory dish, always choose a Dry Marsala. It provides a nutty, complex flavor without making the sauce overly sweet. Sweet Marsala is best reserved for desserts. Look for it in the fortified wine section of your local liquor store.
Mushrooms and Aromatics
Cremini mushrooms (baby bellas) are the best choice for their deep, earthy flavor, but white button mushrooms also work well. Fresh shallots and garlic build the aromatic foundation of the sauce, while a touch of heavy cream adds a luxurious, silky finish.
How to Make The Best Chicken Marsala: A Step-by-Step Guide
Follow these simple steps to create a dish that will have everyone asking for seconds. This straightforward process makes our Chicken Marsala Recipe a keeper.
- Prepare the Chicken: Season the thinly pounded chicken breasts with salt and pepper. Dredge them lightly in all-purpose flour, shaking off any excess. This light coating helps create a beautiful golden-brown crust and slightly thickens the sauce.
- Cook the Chicken: Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding the pan. Set the cooked chicken aside on a plate.
- Sauté the Mushrooms and Aromatics: Add the remaining butter to the skillet. Sauté the sliced mushrooms until they are browned and have released their liquid, about 5-7 minutes. Add the minced shallot and garlic and cook for another minute until fragrant.
- Create the Pan Sauce: Pour in the Dry Marsala wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by about half. Stir in the chicken broth and heavy cream, bringing the sauce to a gentle simmer.
- Combine and Simmer: Return the chicken to the skillet, nestling it into the sauce. Let it simmer for 2-3 minutes, allowing the chicken to warm through and the flavors to meld. Garnish with fresh parsley before serving.
Pro Tips for Restaurant-Quality Results
- Don’t Crowd the Pan: Cook the chicken in batches. This ensures each piece gets a beautiful, even sear instead of steaming.
- Scrape the Brown Bits: The “fond” at the bottom of the pan after searing the chicken is pure flavor. Don’t let it go to waste—scraping it up when you add the wine is essential for a rich sauce.
- Reduce the Wine: Allowing the Marsala wine to reduce concentrates its flavor and cooks off the harsh alcohol taste, leaving behind its complex, nutty notes.
- Finish with Butter: For an extra glossy, rich sauce, you can swirl in a final tablespoon of cold butter right at the end.
What to Serve with Chicken Marsala
This versatile dish pairs beautifully with a variety of sides. For a classic presentation, serve it over creamy mashed potatoes, egg noodles, or polenta to soak up every last drop of the delicious sauce. It’s also fantastic with simple pasta dishes like this Garlic Butter Pasta. For a lighter meal, try serving it alongside some tender Roasted Fingerling Potatoes or steamed asparagus.
Storing and Reheating Leftovers
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat until the chicken is heated through. Avoid the microwave, as it can make the chicken tough and rubbery.
Frequently Asked Questions about Chicken Marsala
The sauce will naturally thicken as it simmers and reduces. The flour used to dredge the chicken also acts as a light thickener. If you prefer a much thicker sauce, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and slowly whisking it into the simmering sauce until it reaches your desired consistency.
Always use Dry Marsala for savory dishes like Chicken Marsala. It adds a nutty, complex flavor without being cloyingly sweet. Sweet Marsala is typically reserved for desserts.
For a non-alcoholic substitute, you can use 1/4 cup of white grape juice mixed with 1 tablespoon of sherry vinegar or 1 teaspoon of brandy extract. For an alcoholic substitute, dry sherry or Madeira are the closest alternatives.
Chicken Marsala is incredibly versatile. It is most traditionally served over pasta (like fettuccine or angel hair), creamy polenta, or mashed potatoes to soak up the delicious sauce. Roasted asparagus or a simple green salad are also excellent side dishes.
Chicken can become tough if it’s overcooked or if the pieces are too thick. To ensure tender results, pound the chicken breasts to an even 1/2-inch thickness and cook them for just 3-4 minutes per side. They will finish cooking when you return them to the sauce.
More Delicious Dinner Recipes to Try
If you loved this recipe, you’re sure to enjoy another classic skillet dish like our Lemon Garlic Chicken Skillet. For a taste of classic French cooking with a rich wine sauce, give our Boeuf Bourguignon a try. And if you’re in the mood for something comforting, this Creamy Chicken and Asparagus Pasta (coming soon) is always a winner.
The Ultimate Chicken Marsala Recipe
Chicken Marsala Recipe (The Best, Easiest Method)
Ingredients
Equipment
Instructions
- Season the thinly pounded chicken breasts with salt and pepper. Place the flour in a shallow dish and lightly dredge each chicken breast, shaking off any excess.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes. Stir in the minced shallot and garlic, cooking for 1 minute more until fragrant.
- Pour the dry Marsala wine into the pan to deglaze, scraping up all the browned bits from the bottom. Allow the wine to simmer and reduce by about half. Stir in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes, or until the sauce begins to thicken.
- Return the chicken to the skillet. Spoon some of the sauce over the chicken and let it simmer for 2-3 minutes to warm through. Garnish with fresh parsley and serve immediately.
Notes
Pro Tip: Ensure your chicken cutlets are an even thickness to promote even cooking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Share Your Creation!
We hope you love this easy Chicken Marsala Recipe as much as we do! If you make it, please leave a comment below or share a photo of your masterpiece on Pinterest. We can’t wait to see your delicious results!
