Easy Chicken Marsala Recipe

Chicken Marsala is one of those classic main dishes that always feels like something you order at a restaurant. Savory mushrooms, tender chicken, and a rich Marsala wine sauce that feels comforting yet a little special. It can sound intimidating, but it’s actually one of the easiest chicken recipes to make at home.

It feels impressive without being fussy. It’s the kind of easy dinner recipe that works just as well for guests as it does on a weeknight.

For more restaurant-style chicken recipes that are just as simple to make at home, try my Orange Chicken Recipe, Chicken and Mushroom Pie, White Wine Chicken, or my Chicken and Mushroom Crepes recipe.

What is Chicken Marsala?

Chicken Marsala is a classic Italian chicken dish made with pounded chicken cutlets, sautéed mushrooms, and a rich Marsala wine sauce. The chicken is first lightly seared, then finished gently in the sauce, which keeps it tender and makes the whole dish easy to pull off at home.

Ingredients:

• Fresh Parsley: Brings freshness and color to finish the dish.
• Mushrooms: I prefer cremini mushrooms for their flavor, but white button mushrooms work well too. Have extra mushrooms on hand? Put them to good use in my delicious Cream of Mushroom Soup Recipe with Crispy Leeks.
• Chicken Breasts: Boneless, skinless chicken breasts are sliced and pounded thin to ensure even cooking and tenderness.
• Kosher Salt and Freshly Cracked Pepper: Allowing your chicken to be “pre-salted” for at least 20 minutes before cooking will assure it remains tender and juicy. The salt works wonders! 
• All-purpose flour: Lightly coats the chicken, protecting it during cooking and helping the marsala sauce cling to each piece.
• Butter: Adds richness and helps brown both the mushrooms and the chicken.
• Olive Oil: Prevents the butter from burning while sautéing.
• Dry Marsala Wine: The backbone of the sauce, adding depth and classic chicken marsala flavor.
• Chicken Broth: Balances the wine and creates a smooth, savory sauce.
• Garlic: Adds warmth and savory flavor to the wine sauce.
• Cornstarch: Thickens the marsala sauce without weighing it down.
• Seasonings: Use salt, pepper, and Italian seasoning (or dried basil) to season the chicken.

What is the Best Way to Clean Mushrooms? 

• The secret to cleaning mushrooms is to avoid “submerging them” in water, meaning don’t rinse or soak them under the tap.
• Mushrooms are extremely porous and act like little sponges, absorbing moisture and releasing it as they cook, which prevents them from browning properly.
• For beautifully browned mushrooms – a hallmark of a great chicken marsala – simply wipe them clean with a damp paper towel to remove any dirt or debris.

Watch the Video Demo

 Step #1: Slice and Pound the Chicken

• Slice the chicken breasts in half lengthwise to create thin cutlets. Start the cut on the meatier side of the chicken breast.
• It’s easier to get the midpoint from this end to ensure your cutlets are even in thickness.
• A uniform thickness will help your chicken cook at the same rate. 
• Place the chicken between two sheets of wax paper and pound it out to an even thickness with a rolling pin or meat mallet.
• Season both sides generously with salt, then set the chicken aside to rest for at least 20 minutes.

Step #2: Brown the Mushrooms

• Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. 
• Add the mushrooms and let them brown without stirring, gently shaking the pan as needed to turn them. 
• Once nicely browned, transfer the mushrooms to a bowl and wipe out the skillet.

What’s the Best Way to Brown Mushrooms?

• Browning mushrooms is a bit of a science and can take a little practice, but I get the best success using a large non-stick pan and sautéing them in butter.
• The pan should be at least 10 inches wide so the mushrooms have enough room to spread out and brown properly. If they’re too crowded, they’ll steam instead of caramelize.
• Taking the time to brown the mushrooms in a large skillet prevents them from crowding. When mushrooms are spread out, they can brown evenly. Nicely browned mushrooms really bring out their flavor, making a noticeable difference in the finished dish.
• Once they’re nicely browned, transfer them to a bowl and set them aside until it’s time to add them back to the sauce.

Step #3: Dredge the Chicken

• In a shallow bowl, whisk together the flour, cracked pepper, and Italian seasoning.
• Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
• This light coating helps to protect the chicken from drying out while cooking and adds an extra layer of flavor.

Step #4: Sauté the Chicken

• In a large deep skillet, melt the remaining butter with the olive oil over medium heat until foamy.
• Add the chicken and cook gently on each side until lightly golden and only halfway cooked through. At this stage, you don’t need to cook the chicken all the way through; just sear the outer coating to create a protective layer. You’ll finish cooking it through in the braising step below.
• Transfer the chicken to a plate and set aside.

 Low and Slow is the Way to Go

• Another secret to keeping your chicken tender is to sauté it over medium-low heat. To help with this, I use a combination of olive oil and butter.
• The oil prevents the butter from burning, and the butter provides the flavor.
• The lower temperature takes more time, but the chicken will remain tender and juicy, and so for me, it’s worth the wait! 

Step #5: Braise the Chicken

• In the same skillet, add the marsala wine and scrape up any browned bits from the bottom of the pan.
• Reduce the wine by about one-third, then add the chicken broth and garlic.
• Return the chicken and mushrooms to the skillet, cover, and simmer for 10 to 15 minutes, until the chicken is cooked through and tender.

Step #6: Make the Cornstarch Slurry

• In a small bowl, whisk together the cornstarch and very cold water until smooth.
• This mixture will be used to thicken the marsala wine sauce.

Step #7: Thicken the Sauce

• Remove the lid from the skillet and bring the sauce to a gentle boil.
• Add the cornstarch slurry a little at a time, stirring and allowing the sauce to thicken gradually.
• You may not need the full amount, depending on how thick you like your sauce.
• Once the sauce reaches your desired consistency, stir in the fresh flat-leaf parsley for a burst of freshness.

Step #8: Plate and Serve

• Serve immediately with Mashed Potatoes, Smashed Potatoes, or my Twice Baked Potatoes; all work beautifully.
• To finish, a simple dessert like Flourless Chocolate Cake or my Pear Almond Tart rounds out the meal nicely.
• Transfer the chicken to a serving platter and spoon the mushroom Marsala sauce over the top.

Substitutions and Variations

• To omit the wine altogether, replace the marsala with an equal amount of chicken broth. The sauce will still be savory, though it won’t have the same depth of flavor.
• For a creamier version of chicken marsala, stir in 2 tablespoons of heavy cream after the sauce has thickened. This slightly softens the wine flavor and makes the sauce richer.
• If you don’t have marsala wine on hand, dry sherry is the closest substitute and works well in the sauce.

 

Storage & Make Ahead

• This dish can be made ahead and reheated, making it a good option for entertaining or easy leftovers for a weeknight meal.
• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened.