Chicken Marsala is an Italian classic with juicy pan-seared chicken in a creamy and savory marsala wine sauce. You can easily re-create this restaurant-quality Chicken Marsala from the comfort of your own kitchen. You will only hope for leftovers after making this dish.

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

Chicken Marsala topped with parsley and mushrooms in a pan.

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Easy Chicken Marsala Recipe

It’s easier than you think to re-create this classic Italian-American Chicken Marsala. It’s such a special dish for Valentine’s Day or a date night in, but it’s also a dish the whole family loves.

This chicken marsala is great served up with some Creamy Mashed Potatoes or even pasta with a side of Roasted Asparagus or Caesar Salad. Serve this to your dinner guests and they will always be impressed. P.S. This recipe is easy to scale and can easily be doubled or tripled for a crowd. Watch the video tutorial below and you will be a pro in no time.

Chicken Marsala Video

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What is Chicken Marsala?

Chicken Marsala is essentially thin chicken cutlets that are pan-seared and served in a creamy and flavorful mushroom wine sauce. 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.

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

Marsala Chicken Ingredients

This Italian-American dish is made with simple ingredients, just be sure to source the right Marsala wine (see tips below):

  • Chicken breast – 2 large chicken breasts cut in half will make 4 cutlets (you can also substitute with 1 1/4 lbs of chicken tenders).
  • Flour, salt, and pepper – for dredging the chicken
  • Olive oil and butter – combining olive oil and butter adds rich flavor to the sauce and prevents the butter from burning since the oil has a higher smoke point.
  • Mushrooms – give depth and flavor to the creamy sauce.
  • Onion powder and garlic – add great flavor while keeping the sauce smooth.
  • 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

Common Questions

What is 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. The first time I made Chicken Marsala with sweet wine and I took a long pause from the dish after that only to discover I was using the wrong wine!

Can I Substitute the Wine?

If you are not able to find Marsala wine, a Madeira wine would also work, as we used in our Chicken Madeira. 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.

Can I substitute the mushrooms?

I would argue that mushrooms are a key ingredient, but you will still have a tasty chicken Marsala without mushrooms. You might sautee/ caramelize some sliced fresh onion instead to compensate for some of that lost flavor.

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 save yourself some prep by using chicken tenders instead.

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

Pro 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.

Tips for a Perfect Creamy Marsala Sauce

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.

Make Ahead

Leftovers of Chicken Marsala keep really well and in general, anytime you have chicken in a creamy sauce, it reheats well without having that ‘reheated chicken flavor.’ The chicken will taste even better after absorbing the flavors for a day or two.

  • To Store – Once the dish is made, let it cool to room temperature then cover and refrigerate. According to the USDA, cooked chicken should be stored in the refrigerator for 3 to 4 days.
  • Reheating – As a rule of thumb, you should reheat food using the same method it was cooked. Transfer the chicken to a skillet and reheat on the stovetop over low heat until warmed through. Do not boil or the chicken will overcook and the sauce may separate.

More Chicken Dinner Recipes

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

Natasha's Kitchen Cookbook

Chicken Marsala Recipe

4.98 from 440 votes
Author: Natasha Kravchuk
Chicken Marsala in a mushroom wine sauce in a skillet
Easy restaurant-style Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried juicy chicken topped with a creamy marsala wine sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 Per Serving

449kcal Calories12g Carbs35g Protein25g Fat11g Saturated Fat140mg Cholesterol538mg Sodium817mg Potassium1g Fiber2g Sugar736IU Vitamin A6mg Vitamin C36mg Calcium2mg Iron
Nutrition Facts
Chicken Marsala Recipe
Amount per Serving
Calories
449
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
140
mg
47
%
Sodium
 
538
mg
23
%
Potassium
 
817
mg
23
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
35
g
70
%
Vitamin A
 
736
IU
15
%
Vitamin C
 
6
mg
7
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: chicken marsala
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 449

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Nancy
    February 29, 2024

    Very tender and yummy. I posted a picture to Facebook and had several friends ask for the recipe. Thank you!!

    Reply

    • NatashasKitchen.com
      February 29, 2024

      That’s wonderful, Nancy! Thanks for sharing.

      Reply

  • Annie
    February 26, 2024

    Really good and tender. It’s a hit
    at home. Thank you so much for this recipe .

    Reply

    • Natasha's Kitchen
      February 26, 2024

      It’s my pleasure, Annie. Thanks for your great feedback!

      Reply

  • Pattie W.
    February 24, 2024

    Just made this for dinner!! Absolutely fabulous!! Followed directions exactly. I did add a little salt and pepper to the flour also. Prepped everything ahead, which made the process very smooth. My husband and I made it together. We both LOVED it!! Will make this again for sure.
    Thanks Natasha!

    Reply

    • Natashas Kitchen
      February 24, 2024

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

      Reply

  • TK
    February 24, 2024

    Wow! I’m learning to be a better cook, and by following this recipe I pulled off a great dinner. I found it so helpful that it had the amount of times to cook items (ex: mushrooms 4-5 minutes – info like that really helps!). The meal turned out great and was so delicious! Thanks Natasha 🙂

    Reply

    • NatashasKitchen.com
      February 24, 2024

      I’m so glad to hear that! Thanks so much for the feedback.

      Reply

  • Rhonda
    February 9, 2024

    Hi Natasha, I’m not sure why, but my results for this recipe have the taste of the Marsala Wine overpowering the taste. I rarely use Marsala, so I stored it in the refrigerator. It must have been several years old, so perhaps it outlived its “best by” date. Is there anything you could suggest to add, after the fact” to tone down the sharp taste? I’m not a very experienced cook, so I Googled possibilities, to know avail. Thanks for any suggestions!

    Reply

    • Natasha
      February 10, 2024

      Hi Rhonda, normally Marsala isn’t overpowering here especially if you are adding the cream. My only thought is it may be the wrong marsala. There is a sweet Marsala and a dry Marsala. See the “common questions” above where I addressed the importance of using dry Marsala.

      Reply

      • Rhonda
        February 12, 2024

        HI Natasha, I think you’re right. I used Taylor Marsala. I had used it for other recipes, but not Marsala… It turned out that some call it sweet and others “medium.” I added some canned cream of chicken soup and a bit of bone broth to “dilute” it a bit. It’s now pretty good. Thanks for taking the time to reply! Rhonda

        Reply

        • NatashasKitchen.com
          February 12, 2024

          You’re welcome, Rhonda.

          Reply

  • Jane
    February 9, 2024

    I enjoy most of the recipes presented, but I have 1 complaint. When I adjust the recipe based on the number of people being served, say 10, the ingredient list changes but the instructions do not. The portions shown in the instructions only reflect the original number of servings, usually 4. Can this be fixed? As a novice cook, I need all the help I can get.

    Reply

    • Natashas Kitchen
      February 9, 2024

      Hi Jane, thank you for sharing your feedback. You’re right it adjusts the ingredient list but not the in recipe amounts, we hope to have that feature in the future.

      Reply

  • Sue Smallacombe
    February 2, 2024

    I wanted something quick and easy to cook for dinner tonight. I had two large chicken breast’s left in the fridge from making your chicken and rice recipe (also very yummy) in the beginning of the week. I decided to make this chicken Marsala since I had all of the ingredients on hand. Let me tell you…I’ve had different chicken Marsala recipes in the past and this one tops them all! So flavorful and tender! I served it over some jasmine rice. This will be my go to recipe from now on! Thank you so much for the recipe!

    Reply

    • NatashasKitchen.com
      February 2, 2024

      That’s so great to hear, Sue! Thank you for the wonderful feedback.

      Reply

  • Malia
    January 31, 2024

    My husband said, “please make this again”. Thank you for sharing your recipes! Haven’t found a bad one:)

    Reply

    • NatashasKitchen.com
      January 31, 2024

      That’s wonderful, Malia! Thank you.

      Reply

  • Jaynie
    January 30, 2024

    Outstanding!!! This is as good as any restaurant, easy to make and absolutely delicious. Highly recommend.

    Reply

    • NatashasKitchen.com
      January 30, 2024

      Thank you for sharing your experience, Jaynie!

      Reply

  • Margaret
    January 29, 2024

    Love all your recipes but I am allergic to mushrooms
    What can I substitute?

    Reply

    • Natasha's Kitchen
      January 29, 2024

      Hi Margarent, One of our readers also shared this comment “I forgot to pick up mushrooms so I used onion in place of them. It was still really good. The first time I made it with the mushrooms and that was very good.” I hope that helps.

      Reply

  • Ronald A Archibald
    January 29, 2024

    Love this recipe! I serve it over angel hair pasta. Then put graded parmesan cheese over all.YUMMY!Thanks.

    Reply

    • NatashasKitchen.com
      January 29, 2024

      That sounds great! So glad you loved it, Ronald!

      Reply

  • Marlene
    January 28, 2024

    Have made this several times it is easy to make and absolutely delicious, so glad I found this recipe!

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Glad you found us! Hope you’ll enjoy all of my other recipes that you will try.

      Reply

  • Yaimara
    January 27, 2024

    I have made this recipe several times, and I have to say that it is one of my family’s favorite recipes, my children love it because it has a lot of flavor and it is really easy to make, thank you Natacha!

    Reply

    • NatashasKitchen.com
      January 27, 2024

      That’s wonderful! I’m so glad your family loves this!

      Reply

  • Bridget R McCarthy
    January 27, 2024

    Love this recipe. I’ve made this several times and its my sons favorite.

    Reply

    • Natashas Kitchen
      January 27, 2024

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

      Reply

  • Dominic P Oto
    January 24, 2024

    We followed your easy-to-follow directions and recipe the Chicken Marsala turned out great. Thank you so much.

    Reply

    • NatashasKitchen.com
      January 24, 2024

      You’re very welcome, Dominic!

      Reply

  • Angelina
    January 22, 2024

    Hi can chicken broth be used if I don’t have chicken stock? Thank you!

    Reply

    • NatashasKitchen.com
      January 22, 2024

      Hi Angelina. That would be fine.

      Reply

  • brian
    January 7, 2024

    want to make this for 30 people any suggestions on the cooking side have a commercial oven can this be dpne in a full roasting pan

    Reply

    • Natasha's Kitchen
      January 7, 2024

      Hi Brian, the serving size for this recipe is 4 people. You may slide the number of servings to adjust the recipe.

      Reply

  • Diana
    January 5, 2024

    Delicious with lots of flavors. Very easy to make and my kids love it.

    Reply

    • Natashas Kitchen
      January 5, 2024

      That is the best when kids love what we moms make. That’s so great, Diana! Thank you for your review!

      Reply

  • Steve
    December 31, 2023

    Excellent! Everyone at the table loved it. My chicken breasts were on the large side and after pounding them I had more chicken than I needed but made it all anyway so we are looking forward to some tasty leftovers.

    Reply

    • NatashasKitchen.com
      December 31, 2023

      Hi Steve! So glad this was enjoyed! Thank you for sharing.

      Reply

  • Rachel Elizabeth Asbury
    December 20, 2023

    Excellent meal! I first had Chicken Marsala in high school on a trip to Europe, it had pearl onions so why not add them here. No other changes and keeping this recipe!

    Reply

    • NatashasKitchen.com
      December 20, 2023

      So glad you loved it, Rachel!

      Reply

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