Chicken Marsala

By Julia • March 8, 2026 • Reading time: 6 min

Tip: save now, cook later.

Serves 4–6

Chicken Marsala is a classic Italian-American dish that’s all about tender chicken breasts cooked in a buttery mushroom and Marsala wine sauce. The rich, flavorful sauce strikes the perfect balance between sweet and savory, making every bite delightful. If you love mushrooms and a hint of wine in your dinner, this recipe is definitely for you.

I always enjoy making Chicken Marsala because it feels special without being complicated. I like to use fresh mushrooms and a good quality Marsala wine—it really makes the sauce stand out. It’s also a dish that impresses guests but comes together quickly enough for a weeknight meal. The pan sauce is something I find myself savoring even more than the chicken sometimes!

One of my favorite ways to serve Chicken Marsala is over a bed of creamy mashed potatoes or alongside buttered pasta, so the sauce can soak right in. It’s the kind of dinner that feels cozy and satisfying, perfect for sharing with family or friends. Whenever I make it, I think about how everyone always asks for seconds, which tells me it’s a winner every time.

Key Ingredients & Substitutions

Chicken breasts: Using boneless, skinless chicken makes cooking quick and easy. Pounding them to an even thickness ensures they cook uniformly and stay tender.

Mushrooms: Cremini mushrooms add a nice earthy flavor. White button mushrooms work well, too. If you prefer a deeper taste, try baby bella mushrooms.

Marsala wine: This sweet wine is the star for the sauce’s distinct flavor. If you don’t have Marsala, dry sherry or a sweet Madeira wine can work as a substitute.

Flour for dredging: All-purpose flour helps create a light crust and thickens the sauce. For gluten-free options, try almond or rice flour.

Butter and olive oil: Using both gives the dish richness and a nice browning effect. If you prefer a lighter dish, just use olive oil.

How Do You Get the Sauce Thick and Flavorful Without It Being Watery?

Reducing the wine and broth is key. After adding Marsala and chicken broth, simmer uncovered. This evaporation concentrates flavors and thickens the sauce.

Scrape up browned bits from the pan for extra taste.
Let the sauce simmer gently for 5-7 minutes until it’s about half the volume.
Add butter last to give the sauce a smooth, rich finish.
Return chicken to the pan and simmer a few more minutes to let flavors blend and ensure chicken is fully cooked.

Equipment You’ll Need

Large skillet – perfect for browning chicken and sautéing mushrooms all in one pan.
Meat mallet or rolling pin – use this to pound chicken breasts evenly for quick, uniform cooking.
Tongs – great for flipping chicken without tearing the meat.
Measuring cups – to pour the exact amount of Marsala wine and chicken broth for the sauce.
Wooden spoon or spatula – helps scrape up browned bits and stir the sauce gently.

Flavor Variations & Add-Ins

Swap chicken breasts for pork tenderloin medallions for a slightly different, hearty flavor.
Add shallots along with mushrooms for a sweeter, more aromatic base.
Stir in a splash of heavy cream at the end for a richer, creamier sauce.
Include fresh thyme or rosemary for an herby twist that pairs nicely with Marsala wine.

How to Make Chicken Marsala

Ingredients You’ll Need:

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
4 tablespoons olive oil or unsalted butter (or a mix)
8 oz cremini or white mushrooms, sliced
3/4 cup Marsala wine
3/4 cup chicken broth
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced (optional)
2 tablespoons unsalted butter (to finish sauce)

How Much Time Will You Need?

This recipe takes about 15 minutes of preparation time and around 20 minutes for cooking. So, the total time needed is roughly 35 minutes. You’ll spend your time pounding chicken, sautéing mushrooms, simmering the sauce, and cooking the chicken through in the flavorful Marsala sauce. Ready in under an hour!

Step-by-Step Instructions:

1. Prep the Chicken:

Start by pounding each chicken breast to about 1/2 inch thick to help them cook evenly. Season both sides with salt and pepper. Then, lightly dredge the chicken pieces in flour, shaking off any extra flour so they’re coated but not clumpy.

2. Cook the Chicken:

Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook them until golden brown, about 4 to 5 minutes on each side. Once done, take the chicken out and set it aside.

3. Sauté Mushrooms and Garlic:

In the same skillet, add the remaining oil or butter. Toss in the sliced mushrooms and cook them until they’ve released their moisture and turned golden—about 5 to 6 minutes. If you’re using garlic, add it now and cook for another minute until fragrant.

4. Make the Marsala Sauce:

Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Use a spoon to scrape up any browned bits stuck to the pan—that’s flavor gold! Let the sauce simmer for 5 to 7 minutes, until it reduces by about half and gets nice and rich.

5. Finish the Dish:

Turn the heat down and stir in 2 tablespoons of butter to make the sauce silky and smooth. Put the chicken back in the pan, spoon the sauce over it, and let everything simmer together for 3 to 4 more minutes, until the chicken is cooked through and the sauce thickens a bit.

6. Serve and Garnish:

Sprinkle fresh parsley over the top to add a pop of color and fresh flavor. Serve the chicken hot with lots of the mushroom Marsala sauce spooned over each piece. It’s delicious with mashed potatoes, pasta, or crusty bread to soak up every bit of sauce. Enjoy!

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and cooking. This helps ensure even cooking and a tender result.

What Can I Substitute for Marsala Wine?

If you don’t have Marsala wine, dry sherry or sweet Madeira wine are great alternatives. If you want a non-alcoholic option, use grape juice mixed with a splash of vinegar for a similar sweet and tangy flavor.

How Should I Store Leftover Chicken Marsala?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, adding a splash of chicken broth if the sauce needs loosening.

Can I Make Chicken Marsala Ahead of Time?

Absolutely! Prepare the sauce and chicken, then refrigerate separately for up to 2 days. Reheat together in a skillet over medium heat until warmed through, stirring occasionally.