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Chicken Marsala Recipe (VIDEO)

A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. You’ll love the juicy pan-fried chicken topped with a creamy and savory marsala wine sauce. You will only hope for leftovers after making this dish.

Chicken Marsala topped with parsley and mushrooms in a pan.

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We love copycat restaurant recipes. Some of our favorite copycat recipes include Chicken Madeira inspired by Cheesecake Factory and Creamy Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Chicken Marsala inspired by a recipe from Olive Garden is no exception.

Chicken Marsala Recipe:

Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.

This chicken marsala is great served up with some Mashed Potatoes or even angel hair pasta with a side of asparagus. It’s a nice enough meal to have for a date night in, a fancy family Valentine’s dinner, or when you have guests to impress. This recipe is accommodating and can easily be doubled or tripled for a crowd.

Close-up of Chicken Marsala topped with mushrooms and parsley in a pan

Can I Make Chicken Marsala Ahead of Time?

You sure can! The chicken will taste even better after absorbing the flavors for a day or two. You can make it up with the sauce on the chicken, cover and refrigerate until ready to serve. You can also reheat on the stovetop over low heat just until warmed through. Do not boil or the chicken will overcook and sauce may separate.

Chicken Marsala Ingredients:

This Italian-American dish is made with chicken breast, salt and pepper, flour for dredging, olive oil, butter, onion powder, garlic, and parsley. The marsala wine sauce is made up of dry marsala wine, chicken stock, and heavy whipping cream.

Chicken Marsala Ingredients: Raw Chicken, Onion, Garlic, Mushrooms, Chicken Broth, Dry Marsala Wine, Flour, Heavy Whipping Cream

The Best Wine for Chicken Marsala:

Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store.

Can I Substitute the Wine?

If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.

How to Make Even Chicken Cutlets:

Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. By pounding your chicken to even thicknesses ensures they will get cooked evenly. You can always save yourself some prep by using chicken tenders instead.

Cooks Tip: to test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.

Making Even Chicken Cutlets: Thin-sliced chicken on a cutting board covered with saran wrap; meat tenderizer on top

How to Prevent a Creamy Sauce from Curdling:

When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:

  • Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
  • Older cream can curdle easier, purchase within a few days of use.
  • Stir the sauce while slowly adding the cream
  • Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
  • Patience is important – don’t rush the process of thickening the sauce.

Chicken Marsala in a pan with a wooden spoon topped with mushrooms and parsley.

More Chicken Dinner Recipes:

If you loved this Chicken Marsala recipe, you should check out some of our other delicious chicken dinners:

Watch How to Make Chicken Marsala:

I hope this Chicken Marsala recipe becomes a new favorite chicken dinner for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.

Chicken Marsala Recipe

5 from 27 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Finished Chicken Marsala Recipe topped with mushroom and parsley in a pan.

Easy Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy marsala wine sauce.

Skill Level: $10-$12
Cost to Make: Easy/Medium
Keyword: chicken marsala
Cuisine: Italian, Mediterranean
Course: Main Course
Calories: 449 kcal
Servings: 4 people

Ingredients

  • 1 1/4 lbs chicken breast (2 large), or chicken tenders
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 cup all-purpose flour for dredging
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 8 oz brown button mushrooms halved or thickly sliced if very large
  • 1/2 tsp onion powder
  • 2 garlic cloves minced
  • 3/4 cup dry marsala wine (not sweet)
  • 3/4 cup chicken stock reduced-sodium
  • 1/2 cup heavy whipping cream
  • 2 Tbsp parsley finely chopped

Instructions

  1. Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.

  2. Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.

  3. Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.

  4. Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.

  5. Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Nutrition Facts
Chicken Marsala Recipe
Amount Per Serving
Calories 449 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Cholesterol 140mg47%
Sodium 538mg23%
Potassium 817mg23%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 736IU15%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Alexis
    March 24, 2020

    Hey, can you use sweet Marsala wine if that is all you have? How would I counter the sweetness? Reply

    • Natashas Kitchen
      March 25, 2020

      Hi, Alexis, you can definitely use that. I haven’t tested that myself to advise, however. Is it much sweeter than the original? Reply

      • Alexis
        March 25, 2020

        Hi Natasha, thank you for the quick response. I am currently making your chocolate chip banana bread and apple turnovers for the weekend. I am so excited. My meals for the next 2 weeks consist of 12 of your dinners. Can not wait. I have never had original, I used the sweet one for your tiramisu I made a couple weeks ago. Should I maybe use a little less of it? Reply

        • Natasha
          March 26, 2020

          Hi Alexis, I tried the sweet one in the past and it ruined the chicken marsala for me. It was too sweet. Reply

        • Natashas Kitchen
          March 26, 2020

          That is amazing! This comment made my smile big. Thank you for sharing that with me, Alexis! Reply

  • Gayle Bullock
    March 22, 2020

    Is it possible to use Sherry instead of Marsala or Madiera?? Reply

    • Natasha's Kitchen
      March 23, 2020

      If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same. Reply

  • Rita Montero
    March 18, 2020

    You’re an inspiration! What brand of knives do you use/recommend? Reply

    • Natasha's Kitchen
      March 19, 2020

      Thank you Rita! Here’s my Amazon page where you can find the kitchen tools that I use on a daily basis. Reply

  • Tim Wilson
    March 18, 2020

    Made this for my wife and daughter last night, they raved over it. Thanks! Reply

    • Natasha's Kitchen
      March 18, 2020

      Glad they enjoyed this recipe! Thank you for the good feedback. Reply

  • Maria
    March 11, 2020

    I made this on a Valentine’s Day with a side of mashed potatoes and asparagus. Let me tell you. My husband is not the type of guy that will praise a meal unless it’s out of this world amazing to him. And he couldn’t keep his mouth shut on telling me how much he loved it!!! This is a keeper and tastes better than the restaurant version. Thank you! Reply

    • Natasha's Kitchen
      March 11, 2020

      That was one awesome feedback! Thank you so much for sharing your experience with us and I love it that your husband enjoyed this recipe so much. It looks like you found his favorite! Reply

  • Patti Campbell
    March 9, 2020

    Made this for dinner tonight. Everybody loved it and it turned out realy good. Flavorful moist chicken and yummy mushrooms. Love your receipes and videos. Reply

    • Natasha's Kitchen
      March 9, 2020

      Glad everyone enjoyed the dish! Thank you so much for your awesome review and I hope you enjoy all the other recipes as well. Reply

  • Abbie H.
    March 9, 2020

    I tried chicken thighs instead and the result was more than fantastic! I’m gonna check your page more often for the great recipes! Keep up the good work! Reply

    • Natashas Kitchen
      March 9, 2020

      I’m so glad you enjoyed this recipe, Abbie! That’s so great! Reply

  • Lynn Ernst
    March 9, 2020

    This dish is amazing…
    easy to make and the flavors are outstanding. Juicy tender chicken as well. Reply

    • Natashas Kitchen
      March 9, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Betty Smith
    March 6, 2020

    Can I double this? Having eight people for dinner and would love to serve this. Reply

    • Natashas Kitchen
      March 6, 2020

      Hi Betty, you sure can. If you scroll down to the printable recipe slider you’ll notice we have the option to change the number of servings you’d like to make. I hope that helps. Reply

  • Linda Bush
    March 4, 2020

    OMG! Sooooo Goooood!! Reply

    • Natashas Kitchen
      March 4, 2020

      Isn’t the flavor awesome! I’m glad you enjoyed this recipe, Linda. Reply

  • Ann
    February 29, 2020

    I have made Chicken Marsala from various different recipes, this is by far the best delicious recipe and will be my new go to!! Reply

    • Natasha's Kitchen
      February 29, 2020

      So great to hear that Ann. Thank you so much for the great feedback. Reply

    • Natashas Kitchen
      February 29, 2020

      That’s so great! It sounds like you have a new favorite! Reply

  • Tammie
    February 26, 2020

    I recently retired and have time to prepare meals I ordinarily wouldn’t have time for due to a demanding work schedule. Natashaskitchen has become my go to site for recipes, I have yet to find anything that wasn’t absolutely delicious on her site. I prepared Natasha’s Chicken Marsala last night for dinner. It was a hit with my entire family, our 9 year old picky grandson even had seconds. I thickened the sauce a bit by adding a tablespoon of flour mixed with the sauce. This dish is comparable to Marsala served at our local high end Italian restaurant. Definitely a winner! Reply

    • Natashas Kitchen
      February 26, 2020

      Aww, that’s the best Tammie! Thank you for that wonderful review and feedback! I’m so glad you found our blog and have enjoyed our recipes. Reply

  • Johnn
    February 25, 2020

    It came out really good. my wife even mentioned that it was restaurant quality lol. Will make it again thanks for the recipe. Reply

    • Natasha's Kitchen
      February 25, 2020

      So nice to hear that John. Thank you for sharing that with us and for the fantastic review! Reply

  • Hoppia
    February 24, 2020

    I wanted to love this recipe, and made it for a special dinner. The flavor was good, not great, but the big problem was that it was runny and never thickened up even following the directions carefully. I’ll make it again but adjust by cutting way back or eliminating the broth. That would bring out more wine flavor, which it needed. Reply

    • Natasha
      February 25, 2020

      Hi Hoppie, thank you for sharing that feedback. I am always happy to help troubleshoot. This isn’t supposed to be an overly thick sauce like an alfredo – the sauce is lighter but should not be watery. I would suggest simmering down the liquid for longer. It could take longer depending on the surface area of your pan and the heat you are cooking on. I hope that helps for next time. Reply

      • Elaine Teague
        March 25, 2020

        I have eaten this in restaurants and the sauce was always somewhat thin. Reply

  • Claude
    February 22, 2020

    Made the Chicken Marsala it was delicious. Followed the recipe exactly and was so quick and easy.
    Will definitely be making this real soon.
    Thanks,
    Claude Reply

    • Natashas Kitchen
      February 22, 2020

      I’m so glad you enjoyed that Claude! Thank you for that wonderful review! Reply

  • Kathy
    February 22, 2020

    This one looks good! Do I need to use powdered onion or can I substiute that for real onion. If so do u know what the measure would be(how much) Reply

    • Natashas Kitchen
      February 22, 2020

      Hi Kathy, that is correct. We had been testing it both ways and it works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder. Reply

  • Kate
    February 20, 2020

    I made this recipe twice this week and both times it turned out amazing. Very easy and quick to make. The whole family enjoyed it, even my two year old. I have added it to my notebook of quick, go-to recipes. Reply

    • Natashas Kitchen
      February 20, 2020

      That’s so great! It sounds like you have a new favorite! Reply

  • Natalie
    February 18, 2020

    Chicken Marsala turned out amazing Reply

    • Natashas Kitchen
      February 18, 2020

      I’m so glad you enjoyed that Natalie! Reply

  • Karen
    February 18, 2020

    Thanks soooooo much for your simple recipes! Can I substitute beef for chicken Reply

    • Natashas Kitchen
      February 18, 2020

      Hi Karen, I have not tested this with beef but I imagine that may work. If you experiment please let me know how you like that. Reply

  • Karen
    February 18, 2020

    The chicken marshla looks delicious! I hope to try it!! Reply

    • Natashas Kitchen
      February 18, 2020

      It is one of our favorites! I hope you love it! Reply

  • Lois
    February 18, 2020

    I made the Chicken Marsala last night and it was fabulous! I have also done the Meat Loaf with the amazing glaze, the Salmon Patties with the Tartar Sauce. And I did the Molten Chocolate Lava Cakes for Valentine’s Day. Thank you so much for your easy recipes, I have never enjoyed cooking but I’m starting to now. Reply

    • Natashas Kitchen
      February 18, 2020

      I’m so inspired by and smiling big reading this comment. Thank you Lois! Reply

  • Ellen Levine
    February 15, 2020

    I made a WW version of Chicken Marsala years ago, pounded chicken medallions, dredged in flour with a little pepper, tbs butter, tbs olive oil, sauteed the chicken then removed and kept warm, added chicken broth, Marsala wine and mushrooms. Returned the chicken to the pan with the wine sauce. Since it was a lower calorie version I steamed fresh broccoli and a small salad Reply

    • Natashas Kitchen
      February 16, 2020

      Thank you so much for sharing that with me. Reply

  • Mattie
    February 14, 2020

    Delicious! Rivals any meal I could get in a restaurant. Made this for my husband for Valentine’s Day dinner. Natasha’s recipes are always easy to follow with excellent results! Reply

    • Natashas Kitchen
      February 14, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Mattie! Reply

  • Christina Surner
    February 13, 2020

    Love, love, LOVE this recipe!! It was absolutely delicious and so easy to make! Even my 2 year old toddlers were asking for more!! 😊 Reply

    • Natasha's Kitchen
      February 13, 2020

      Yay So happy to know that the kids love this too! Thanks for the amazing feedback. Reply

  • John
    February 12, 2020

    Very tasty, chicken was very succulent. Lovely and also so simple to make. Will work well with pork escalopes too.

    Tip – rather than using Marsala you can substitute it as Marsala is basically a wine/brandy combo; use 3/4 cup dry white wine and 4 tsp brandy instead of Marsala. Reply

    • Natasha's Kitchen
      February 12, 2020

      Thanks for your great feedback and suggestion John! Reply

  • Margaret
    February 8, 2020

    I made this for dinner tonight and was delicious and so easy. I served with spaghetti with a little parmesan on top,yummmm. Reply

    • Natashas Kitchen
      February 8, 2020

      I’m so glad you enjoyed that Margaret! Thank you for that wonderful review! Reply

  • Karen Ann
    February 8, 2020

    Another winner in our household….!!!! Reply

    • Natashas Kitchen
      February 8, 2020

      Yay! So glad you found another new favorite! That’s so great! Reply

  • Anthony
    February 6, 2020

    This was fantastic. Restaurant quality Chicken Marsala in a half hour. Hard to beat that. Reply

    • Natasha's Kitchen
      February 6, 2020

      I’m glad you loved this recipe. Thanks for your great review! Reply

  • Elaine
    February 6, 2020

    hi, in the picture for the chicken marsala you show and onion but i don’t see that in the recipe. Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Elaine, that is correct. We had been testing it both ways and I forgot to photograph with the powdered onion. It works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder. Reply

  • nancy
    February 6, 2020

    It was delicious and easy to do! Loved it. Reply

    • Natashas Kitchen
      February 6, 2020

      I’m so glad you enjoyed that Nancy! Reply

  • Lauren
    February 5, 2020

    This turned out amazing! The chicken was juicy and the sauce was incredibly flavorful. Reply

    • Natasha's Kitchen
      February 5, 2020

      So glad to hear that Lauren! Thank you for trying out this recipe and for giving great feedback. Reply

  • Dawn Mowen
    February 5, 2020

    My husband and I loved this recipe! The only thing I would like to change is how to make more sauce. If I double the wine, it still gets cooked down, but I assume I would double that anyway and the chicken stock and cream. Then add a thickener if needed? Reply

    • Natasha's Kitchen
      February 5, 2020

      I assume that would work Dawn. Let me know how it goes if do give it a try! Reply

  • judith
    February 5, 2020

    can you use cornstarch or another subsititute instead of heavy cream? Reply

    • Natasha
      February 5, 2020

      Hi Judith, that kind of substitution would need some modifications. Without testing it through, I won’t be able to advise. Reply

  • Mary wade
    February 4, 2020

    Just made it tonight. Turned out great as with all of your recipes and easy! Reply

    • Natasha's Kitchen
      February 4, 2020

      Yay awesome and great job Mary! Thanks for giving this recipe a try. Reply

  • Sulamita
    February 4, 2020

    Hello Natasha! I recently got married as of 4 months ago and one of the biggest things I have had to learn was to cook. One of my favorite things that I love about your recipes is that they are so much simpler than many other recipes and still achieve the same taste and results if not better. Some recipes look so intimidating and I love how your recipes are simple and totally do-able. Thank you for all your content and for going the extra mile by providing videos as well. I’m very visual so it really helps to see how the recipe is made. I never really enjoyed cooking but with your recipes I’m slowly falling in love. Thank you Natasha! And by the way, although I couldn’t use wine, I found a recipe that provided a substitute that still helped provide the acidity and flavor achieved by wine. Besides that, I followed by your recipe and it was absolutely delicious!! Reply

    • Natashas Kitchen
      February 4, 2020

      Hi Sulamita! Thank you so much for stopping by and sharing that thoughtful feedback with me! I’m smiling big reading this comment. Reply

  • Aries Love
    February 1, 2020

    Thanks, the was delicious! Reply

    • Natashas Kitchen
      February 1, 2020

      I’m happy you liked that, Aries! Reply

  • Jenny
    February 1, 2020

    This was the second night in a row I used your recipes. Last night I made the beef and broccoli and tonight I made the chicken Marsala for my parents. It was so good! And I made them try a taste the beef and broccoli leftovers from last night and they loved that too. Thank you! Reply

    • Natashas Kitchen
      February 1, 2020

      You’re welcome, Jenny! Sounds like you found a new family favorite! Reply

  • kifaya
    January 30, 2020

    Salam Alikoum,

    Natash I am crazy bout all your recipes, I need another option for the win. please Reply

    • Natasha's Kitchen
      January 30, 2020

      Thanks, Salam. If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same. Reply

      • Teresa
        February 1, 2020

        How do you think this would work with boneless, skinless chicken thighs? Reply

        • Natasha's Kitchen
          February 2, 2020

          It should work with that too Teresa but the recipe works best with chicken breasts Reply

    • Shal
      February 4, 2020

      Hi Salam. I couldn’t use wine either so I substituted the wine by adding chicken stock after the mushrooms, heavy cream, vinegar, and mustard powder or 1 tsp of Dijon (I used mustard powder). I got that off a different recipe but the rest was based off of this recipe. It turned out wonderful! The vinegar helped achieve a similar acidity level similarly to using wine. Hope this helps!

      Credit to the wine substitute recipe Reply

  • keto diet
    January 29, 2020

    hi dear
    Chicken Marsala Recipe is my favorite, i love it that’s so great recipes,
    Great recipe!
    I am on the keto diet but I ‘ll definitely try this. Reply

    • Natashas Kitchen
      January 29, 2020

      I hope you love this recipe! Thank you for stopping by! Reply

      • judy stanley
        January 29, 2020

        Can’t wait to try this recipe. Reply

        • Natashas Kitchen
          January 29, 2020

          I hope you love it Judy! Reply

  • Ct
    January 28, 2020

    Good Reply

  • Patty
    January 28, 2020

    Hi Natasha. Loved this recipe. My hubby is lactose intolerant so I used 2 percent Lactaid milk in place of the heavy cream. Still turned out yummy! Love your recipes. Reply

    • Natashas Kitchen
      January 29, 2020

      I’m so glad that worked! Our readers will find this comment helpful! Thank you! Reply

  • Julie micallef
    January 28, 2020

    Hi natsha Im a great fan of you all the recipes are good thank you for them so we can learn ihi i have a question im making chicken marsala but i cant find dry marsala in malta is it ok to do sweet because im going to do it tonight for dinner Thank you Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Julie, it may alter the flavor but I imagine it should work. If you experiment I would love to know how you like this recipe! Reply

      • Tara Shafiee
        January 29, 2020

        Can you use 2% milk Instead of heavy cream? Reply

        • Natashas Kitchen
          January 29, 2020

          Hi Tara, I worry the result will not turn out quite right. Milk doesn’t thicken like cream does. Reply

  • SIYU
    January 28, 2020

    What brand is your deep stainless steel skillet? Reply

  • ERIN
    January 27, 2020

    Hi Natasha! In the past, I thought my Marsala was great but my husband was not a fame. But this time the marsala was a HIT. Thank you!! Reply

    • Natashas Kitchen
      January 28, 2020

      That’s so great, Erin!! Thank you for that wonderful review! Reply

  • Elena
    January 27, 2020

    Everything you cooked in are delicious And very easy to make.. Well done  Reply

    • Natashas Kitchen
      January 27, 2020

      You’re so nice! Thank you, Elena! Reply

  • Tabassum Fazleabbas
    January 26, 2020

    Thank you Reply

  • Vickie O
    January 26, 2020

    I made this for supper tonight, and it was delicious. Easy to prepare, and my husband went crazy over it. I will definitely make this again. You are my favorite chef. I have made many of your recipes but I think this one is at the top of my favorites. Thank you so much for sharing your recipes. Reply

    • Natashas Kitchen
      January 27, 2020

      Sounds like you found a new favorite, Vickie! Thank you for that amazing review! Reply

  • Nataliia
    January 26, 2020

    OMG THIS IS AMAZING!
    I just made this recipe and it’s so delicious! The sauce is a bomb!!!
    Thank you  Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so happy you liked this recipe, Nataliia!! Thank you for stopping by with that awesome review. Reply

  • Donna
    January 26, 2020

    What if I can’t have wine should I use chicken stock? Reply

    • Natasha
      January 26, 2020

      Hi Donna, please see the section titled “Can I Substitute the Wine?” Reply

  • Beth
    January 26, 2020

    Turned out great! The chicken cooks up perfectly and tasty so amazing! Reply

    • Natasha
      January 26, 2020

      Hi Beth, I am so happy to hear that! Thank you for sharing that with us. Reply

      • Nilusha
        January 28, 2020

        Hi Natasha, I love watching your videos, you make cooking look so easy and fun. I have tried 5 of your recipes so far. They all turned absolutely delicious!! Keep up the great work. Reply

        • Natashas Kitchen
          January 28, 2020

          Hi Nilusha, thank you for that thoughtful feedback. I’m smiling big reading this comment. Reply

  • Meg
    January 26, 2020

    I need your opinion. I’ve made your Chicken Madeira multiple times (amazing) because I love cheesecake factory version. Anyway, its ridiculously hard to find the wine here in NC. I’ve paid like $20 for a bottle so it isn’t in the budget ever. I have looked up substitutions and marsala is suggested. seeing this yummy recipe made me want to know if you think it’d be comparable or a good substitute in you madeira recipe. Thanks again for all your recipes. Both my kids are now obsessed with your videos and pretending to be “Natasha” for fake videos. And my little one that I have commented bf on says “comma lama” instead of “come to mama” which shes heard you say bf. We do a taste test on everything we eat now. Lol Reply

    • Natashas Kitchen
      January 27, 2020

      Aww that’s the best, Meg!! Thank you so much for sharing that with me! Reply

      • MEG
        January 28, 2020

        Would marsala working your Madeira recipe Reply

        • Natashas Kitchen
          January 28, 2020

          Hi Meg, several of our readers have reported trying that. I recommend looking through the comments on the Madeira recipe. Reply

      • Reina
        February 3, 2020

        Hi Natasha, i would love to cook this. Is Boronia Marsala will be okay to use? Google doesn’t help me to know if it’s sweet or not.

        Thanks Reply

        • Natashas Kitchen
          February 3, 2020

          Hi Reina, I haven’t tried that specific brand to advise. Reply

  • Natalia
    January 26, 2020

    Hi, Natasha,
    This recipe looks so delish!
    I wonder how to cook it for a crowd? Any suggestions? Would appreciate it… Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Natalia, I bet that could work. I recommend using the recipe slider for the number of servings you plan on making & then doubling or tripling that based on how much you need. I hope that helps. Reply

  • Nataliya Barbin
    January 25, 2020

    Totally my husband’s favorite dish. I had to make it tonight. It came out so good! Tender and full of flavor and it was so easy to make. Thanks for always being you! Reply

    • Natasha
      January 26, 2020

      Hello my friend! I really am so happy to hear that you loved it. Reply

  • Krissy Allori
    January 25, 2020

    Really delicious dish! I made this for my family and they gobbled it up. Reply

    • Natasha
      January 26, 2020

      Awww that is music to my ears! Thank you for sharing your wonderful review. Reply

  • Lana
    January 25, 2020

    Made it for dinner. It was so good! Thank you to the recipe! Reply

  • Terri Willoughby
    January 25, 2020

    Natasha, I Love Your Recipes! Do You Have A Recipe For Chicken Cacciatore? I Will Definitely Try The Chicken Marsala!❤️ Reply

    • Natasha
      January 25, 2020

      Hi Terri, I don’t yet but that is a great suggestion. I will add it to my list. Reply

    • Terri
      January 25, 2020

      Great! I’ll Be Watching and Waiting anxiously. Reply

  • Pat
    January 25, 2020

    My husband loves chicken Marsala and I made your recipe tonight. It was so nice and easy. Delish and very tender. This is a keeper. Thank you. Looking forward to seeing more yummy recipes. Reply

    • Natasha
      January 25, 2020

      Hi Pat, I’m so happy you and your husband loved the recipe. Thank you for sharing that with me! Reply

  • Eden
    January 25, 2020

    This was perfect! I am so glad I made it for dinner. It was so creamy and flavorful, I can’t wait to make it again! Reply

    • Natasha
      January 25, 2020

      Hi Eden, I am so happy to hear you loved this homemade chicken marsala! Thank you for sharing your great review! Reply

  • sara
    January 25, 2020

    Is it possible to use whipping cream instead of heavy? Reply

    • Natashas Kitchen
      January 25, 2020

      Hi Sara, heavy whipping cream will be creamier but whipping cream should still work. I hope you enjoy this recipe. Reply

  • Leo
    January 25, 2020

    Does this make enough sauce to serve over a bed of linguine? Reply

    • Natasha
      January 25, 2020

      Hi Leo, it would be a little light on the sauce if you were planning to serve it for 4 people. You would definitely want to butter the noodles, but it would taste great over linguine. Reply

  • Missy
    January 24, 2020

    Can I substitute the wine for something that doesn’t have alcohol in it. I realize the alcohol cooks out, however I would rather not use alcohol at all. Reply

    • Natashas Kitchen
      January 25, 2020

      Hi Missy, If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same. Reply

  • Jessica
    January 24, 2020

    What pan are you using? Is it nonstick? Didn’t see a link to it.
    Thanks. Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Jessica, we used a stainless steel pan for this recipe. You can find some of our favorite tools in our Shop hereReply

      • Jessica
        January 26, 2020

        This pan is not in the shop. What brand is it? It looks like chicken doesn’t stick to the pan even though it’s stainless steel not nonstick pan. Reply

    • Alvin
      January 30, 2020

      Hi,
      In the Marsala recipe photo of the items to be used you show a real onion but the recipe calls for powdered onion. ???? I would prefer diced onion anytime over powdered onion. Did you purposely change to powdered onion after the photo was taken? Reply

      • Natasha
        January 30, 2020

        Hi Alvin, that is correct. We had been testing it both ways and I forgot to photograph with the powdered onion. It works both ways but we felt the texture was nicer and smoother without compromising on flavor to use onion powder. Reply

        • Alvin
          January 30, 2020

          Thanks, either way, it is a great recipe. Reply

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