FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Chicken Marsala Recipe (VIDEO)

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.

This post may contain affiliate links. Read my disclosure policy.

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

4.98 from 75 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: Easy/Medium
Cost to Make: $10-$12
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

FREE BONUS: 5 Secrets to Be a Better Cook!

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Sue
    February 21, 2021

    I’m planning on making this with 3 lbs chicken so will have 6 cutlets. Any parts of recipe that I should increase or will I still have enough sauce for all pieces?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      You can add or double the sauce since this recipe is good for 1 1/2 lbs of chicken.

      Reply

  • Karen cunningham
    February 19, 2021

    Omg I ve just made you marsala chicken and omg its soooo good. I recommend everyone should make it. Thank you natasha. Your a wonderful chef/ Baker.. just gotta master your bread.. more recipes would be great.

    Reply

    • Natashas Kitchen
      February 19, 2021

      You’re welcome, Karen! I’m so happy you enjoyed that!

      Reply

  • Lizanne Wolff
    February 17, 2021

    Love this recipe!! So easy to make and it is delicious….better than restaurant chicken Marsala. I enjoy your videos so much – I watch them to unwind at the end of a stressful day and it gives me inspiration to cook for my family.
    Ps. Your new kitchen is gorgeous!!!

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Hi Lizanne, great to hear from you, and thanks for your good comments and feedback. Glad you liked our kitchen, it is a dream come true for us especially for me!

      Reply

  • Maria
    February 14, 2021

    Can I substitute heavy cream with something else?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      I haven’t tried anything else that works. I would avoid light cream or “half & half” which doesn’t play well with wine and can curdle. Others shared though that they used milk only and liked it too but I haven’t tested that to confirm.

      Reply

  • Sheila
    February 11, 2021

    My family went crazy over this recipe. Happy Family happy Momma. 🥰

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Fantastic! Thanks for sharing your great feedback with us, Sheila.

      Reply

  • Sherry Lewis
    February 8, 2021

    I made this delicious dish tonight. I used boneless, skinlesschicken thighs. Dredged them in flour, browned them in a pan. Put them in a dish, covered with tin foil and cooked for 20 min. Took out and put in sauce. Way better then chicken breast I think. Love all the recipes. Thanks

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Lovely to hear that! Thanks for your good comments and feedback, Sherry. I’m glad you enjoyed this recipe!

      Reply

  • Suzie Q
    February 8, 2021

    Hello!
    I just wanted to say that every recipe that I have tried from your website have been delicious. I always go to your site first when I am looking for inspiration. Thank you Thank you Thank you!! This site is Number One!

    Reply

    • Natashas Kitchen
      February 8, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Martha
    February 6, 2021

    This recipe was a huge hit. I’m not much of a cook, but I try to use recipes that a) I know my husband (and me!) will like, and b) are easy and not intimidating. A winner on both counts! I love your easy instructions and videos, which help a lot! I’ll be making this again!

    Reply

    • Natashas Kitchen
      February 6, 2021

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words.

      Reply

  • Randi Landy
    February 6, 2021

    If I am lactose intolerant is their a substitute for the cream. Could a use a kosher parve cream or something vegan I guess

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Randi, I haven’t tested this with anything else like so I can’t say for sure.

      Reply

  • Jasmine
    February 4, 2021

    Can I add any red wine

    Reply

    • Natasha's Kitchen
      February 4, 2021

      I wouldn’t recommend red 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.

      Reply

  • Helen
    January 30, 2021

    My chicken Marsala came out so good . Thankyou for shearing your recipe I just look forward to all your recipes

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Helen!

      Reply

  • Chante Moore
    January 30, 2021

    My family loved this meal! It was so delicious! Thank you for the recipe

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Chante!

      Reply

  • Mackie
    January 28, 2021

    My boyfriend and I have an ongoing friendly competition of who’s the better chef. I always one up him with your recipes!
    So easy to follow and absolutely delish! Thank you for making cooking fun and easy!

    Reply

    • Natasha's Kitchen
      January 29, 2021

      That is such a fun challenge with your boyfriend! I’m glad my recipes are always winning!

      Reply

  • carol
    January 26, 2021

    I would give this 6 stars if I could!! The one change I made was to use milk instead of cream, made it a little lighter

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Wow, that is so perfect! I’m glad it’s also good using just milk. Thanks for sharing that with us.

      Reply

  • Sundae
    January 26, 2021

    I want to make this recipe couple hours ahead of serving. Can I make the chicken Marsala as directed then put in pan to heat up for dinner couple hours later without the mushrooms getting mushy?
    Thanks Natasha

    Reply

    • Natasha's Kitchen
      January 26, 2021

      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.

      Reply

  • Efka
    January 25, 2021

    If making ahead should i finish to cook and rehead in the oven (im making a big serving tray) ? Not sure what’s the best way to reheat it.

    Reply

    • Natashas Kitchen
      January 25, 2021

      Hi Efka, to reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.

      Reply

  • Kaili
    January 23, 2021

    Amazing! Made last weekend…not a drop left over! Definitely will make again!

    Reply

    • Natashas Kitchen
      January 23, 2021

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

      Reply

  • Abby
    January 18, 2021

    I made this tonight! excellent!!! I served with mashed potatoes..the chicken was so tender, the sauce was amazing!! can’t wait to try another recipe of yours!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Karen Dudka
    January 18, 2021

    Can you substitute sour cream or plain yogurt instead of heavy cream in the chicken Marsala?

    Reply

    • Natasha
      January 18, 2021

      Hi Karen, I haven’t tried that but I would be concerned that it might curdle.

      Reply

  • Margaret Squires
    January 17, 2021

    Hi, I couldn’t find brown button mushrooms. Do they have another name for it? We love your recipes and especially the videos. Please keep them coming. Thank you.

    Reply

  • Mary Odeh
    January 6, 2021

    Natasha can I replace the chicken with Veal and if so is it the same process.
    Thank you!!!

    Reply

    • Natashas Kitchen
      January 6, 2021

      Hi Mary, I haven’t tested that with veal but here is what one of our readers wrote: ” I also have made this with thin sliced Veal and a Pork Tenderloin. AMAZING!!! One of my all time favorite dishes. Thank you so much Natasha!!” I hope that helps

      Reply

  • Valentin Fonseca
    January 4, 2021

    Yesterday I cooked this recipe to start the New Year with a family lunch to remember. I served it with the pot mashed potatoes recipe. Everyone had a great time. Thanks a lot!!! In my family everyone asks me: this recipe is from Natasha, isn´t it? Greetings from Costa Rica

    Reply

    • Natasha's Kitchen
      January 5, 2021

      That is so awesome! I’m so happy to hear that, Valentin. Thank you so much!

      Reply

  • Lana
    January 3, 2021

    I love watching your videos on Facebook. I’ve tried and enjoyed many. This one has to be my favorite. This is by far the best Marsala I have ever had! Honestly better than I’ve had in restaurants and it was so easy and quick to make! I love following you. You have such a wonderful sense of humor!

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so happy to hear that! Thank you for sharing your great review and wonderful compliment, Lana!

      Reply

  • Mary Odeh
    January 3, 2021

    Made this for dinner tonight! Thank you again Natasha for a great recipe!

    Reply

  • Farrah.
    December 17, 2020

    Made it for dinner for my finicky eaters. It was so amazing amazing
    ! Thank you for this recipe!

    Reply

    • Natashas Kitchen
      December 17, 2020

      You’re welcome, Farrah! I’m so glad you enjoyed this recipe!

      Reply

  • Kerry G
    December 15, 2020

    This is a fantastic recipe. My second time making this and both have been perfect! Great flavor and creamy sauce. You make me feel like an accomplished home cook! Thanks!!

    Reply

    • Natasha's Kitchen
      December 15, 2020

      That is so nice to know, Kerry. Thank you so much for your good comments and feedback!

      Reply

  • Sandi Smith
    December 14, 2020

    This is the best Chicken Marsala I have ever made. The sauce is rich and creamy, and the chicken is very tender. I did add a little thickening ( cornstarch and sauce) because I like a thicker sauce. You just can’t beat this recipe.

    Reply

    • Natashas Kitchen
      December 14, 2020

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

      Reply

  • Trish
    December 13, 2020

    Loved this recipe for chicken Marsala. The only change that I made was to skip the onion powder and added a small chopped onion and did not use garlic. Was delicious. This will be my go to for chicken Marsala!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Yay, excellent! Thanks for your awesome review, Trish.

      Reply

  • Adria Amick
    December 9, 2020

    Hi Natasha ! I am going to make this for dinner. I usually use these as a talented cook at the age of 11 can you make this without mushrooms?

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Hello Adria, we love it with mushrooms and I haven’t tried any other substitute to advise. You can omit it too but it’s awesome with it!

      Reply

  • Pcl
    December 5, 2020

    Love the flavors and the easy-to-follow recipe, but I’ve made this twice, following instructions to the letter and the sauce won’t thicken. Suggestions?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi there, thanks for sharing and I’m glad you liked this recipe. I would recommend continuing to simmer for a few more minutes until the sauce thickens. Also, keep in mind, the sauce will thicken more as it cools.

      Reply

  • Brenda
    November 23, 2020

    Hi, I didn’t have any Marsala and used a dry red wine. The colour of my dish was not golden brown like yours, but rather a bit purplish!! Still delicious though. Thanks

    Reply

    • Natasha's Kitchen
      November 23, 2020

      If you are not able to find Marsala wine, a Madeira wine would also work next time.

      Reply

  • yana kay
    November 16, 2020

    I made this for in-laws today for something easy yet still delicious and impressive. I am a nervous cook but this meal turned out fantastic!!! Everyone loved it. Thank you for providing an easy recipe that tastes delicious.

    Reply

    • Natasha's Kitchen
      November 17, 2020

      That is so great! Thanks for sharing that with us and good job to you too.

      Reply

  • Nikki
    October 9, 2020

    Easy to make and delicious! Will make again for sure.

    Reply

    • Natashas Kitchen
      October 9, 2020

      I’m so happy you enjoyed that Nikki! That’s so great!

      Reply

  • Kate
    October 8, 2020

    I have made this twice and it is wonderful!!

    Reply

    • Natashas Kitchen
      October 8, 2020

      Isn’t it the best! I’m so glad you enjoyed this recipe Kate!

      Reply

  • Lynda K
    October 7, 2020

    Wowza this was good, what am I saying, it was better than good. It was fabulous! I watched the video and thought this looks easy! I’m not always the best at executing a new recipe but this was winner winner chicken dinner! For those thinking about getting already sliced chicken cutlets, don’t. I had those on hand and though the flavor was terrific, they were a bit too thin and because I was concerned about overcooking, they didn’t get as brown as I wanted, get the chicken breast and slice them at home. I am not ashamed to say that I am probably addicted to mushrooms. I just wanted more lol. So I may use more than the 8 oz. My guy took one bite and said ooh this is good! Thanks Natasha for an easy, tasty, better than restaurant quality dish that I already want to make again.

    Reply

    • Natasha's Kitchen
      October 8, 2020

      Love it! Thank you so much for sharing your great experience making this recipe, Lynda. I’m so glad you enjoyed it!

      Reply

  • David Spataro
    October 6, 2020

    The chicken Marsala taste was excellent, the chicken perfect. The only issue was my sauce was pretty thin. The only thing I can think is maybe I didn’t let the wine reduce enough. Any tips?

    Thanks
    Dave

    Reply

    • Natasha
      October 7, 2020

      Hi Dave, that could be part of it. You can see in the video where I slice the chicken in the pan what the consistency should be like. Also, make sure to use heavy cream which helps instead of light cream.

      Reply

  • Michael Blanton
    October 4, 2020

    Made this today, it was very good. I served it over angel hair pasta.

    Reply

    • Natashas Kitchen
      October 5, 2020

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

      Reply

  • Alice
    September 28, 2020

    I made this for lunch today. My husband & I loved it. The best Chicken Marsala we have ever tasted…so delicious and the recipe/video were so easy to follow.

    Reply

    • Natashas Kitchen
      September 28, 2020

      Thank you for sharing this wonderful review with me Alice! I’m so happy you enjoyed this recipe!

      Reply

      • Amy
        October 3, 2020

        Made this for dinner this week, quick and easy, and delic.! We will be making this again, wry soon. Keep your recipes coming, they are all wonderful.

        Reply

        • Natashas Kitchen
          October 3, 2020

          That’s just awesome Amy! Thank you for sharing that great review with me!

          Reply

          • Monica
            November 13, 2020

            Can I substitute the cream somehow. I am lactose intolerant. Thank you. . Love your recipes

          • Natasha
            November 13, 2020

            Hi Monica I haven’t tested this with anything else like coconut cream so I can’t say for sure.

  • Claude Martinez
    September 28, 2020

    Made the Chicken Marsala again for the 10th time. This is my go to.
    Couldn’t be any better or easier. Thank you and keep up the great work! Thank your husband for the great video work also…
    I tried over 30 of your recipes and they were all fantastic.

    Thanks Again,
    Claude

    Reply

    • Natashas Kitchen
      September 28, 2020

      Sounds like you found a new favorite Claude! That’s so great!

      Reply

  • Jan Wiles
    September 28, 2020

    Do you use Curley leaf parsley or flat leaf? The videos look like curly parsley.

    Reply

    • Natasha
      September 29, 2020

      Hi Jan, I usually opt for curly parsley because it is more photogenic, but either will work here.

      Reply

    • Janet Wiles
      October 3, 2020

      Thanks!

      Reply

  • Neha Ali
    September 28, 2020

    Hi Natasha this is Neha from Pakistan
    I really love your recipes and have tried lots of them . But unfortunately I couldn’t try your recipes which involve alcohol because i am a Muslim. Can u please provide an alternative of alcohol when next time u record your recipes . That would be really considerate of you

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi Neha, 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

  • Terrie
    September 27, 2020

    This was amazing!! Thanks for another amazing recipe! So simple and way to make.

    Reply

    • Natasha's Kitchen
      September 27, 2020

      You are most welcome, Terrie. Thank you so much for your awesome feedback!

      Reply

  • Terrie
    September 27, 2020

    My first time cooking with wine. This was amazing!! Thanks for another amazing recipe!

    Reply

    • Natasha's Kitchen
      September 28, 2020

      I’m so glad you enjoyed it, Terrie! Thank you for sharing.

      Reply

  • Jamie
    September 25, 2020

    This sauce was soooo delicious! I’m a vegetarian but made some vegetarian cutlets and poured the sauce on top and it was very tasty. My family ate the chicken with the sauce and really liked it. Will definitely make again!

    Reply

    • Natashas Kitchen
      September 25, 2020

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

      Reply

  • Anna A. Gibaldi
    September 22, 2020

    The very best Chicken Marsala I have had. Better than an Italian restaurant. I also have made this with thin sliced Veal and a Pork Tenderloin. AMAZING!!! One of my all time favorite dishes. Thank you so much Natasha!!

    Reply

    • Natasha's Kitchen
      September 22, 2020

      Love it! That is an awesome comment and feedback, thank you for sharing that with us, Anna! I’m so glad you loved this recipe.

      Reply

  • Alexie
    September 20, 2020

    Made this for dinner tonight it was AMAZING!! Best Chicken Marsala I’ve ever tried better than any restaurant or any other recipe I’ve tried. I followed the recipe but added a little extra wine I like a deeper Marsala flavor. Even my boyfriend that hates mushrooms and not a big chicken person loved it!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Yay that made my day so good! Thank you for sharing that with us, Alexie.

      Reply

  • Becky
    September 10, 2020

    Chicken Marsala was great! Followed the recipe to a tee and it turned out perfectly seasoned and delicious. Start to finish in 20-30 minutes. Will definitely make again!

    Reply

    • Natashas Kitchen
      September 10, 2020

      That’s so great! Isn’t this recipe so amazing! One of our favorites!

      Reply

  • Ashley Tyler
    September 8, 2020

    Made this dish tonight. Super quick, fun, and easy to make. It was sooooo good. Paired it with mashed potatoes and green beans.

    Reply

    • Natashas Kitchen
      September 8, 2020

      Yum! The best dinner! Thank you for sharing this great review!

      Reply

  • Cheryle Wieczorek
    August 31, 2020

    I made this tonight for company.
    It was so yummy.
    I can’t wait to make it again.
    Thank you so much!

    Reply

    • Natasha's Kitchen
      September 1, 2020

      You’re most welcome. I’m really happy to know that you and your friends enjoyed it!

      Reply

  • JJW
    August 29, 2020

    Once again, Natasha’s recipe is a hit!!! This Chicken Marsala is wonderful!!! My only regret is that I didn’t make a double batch! Thanks again for an easy to follow, yet delicious recipe!

    Reply

    • Natashas Kitchen
      August 30, 2020

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

      Reply

  • Asunción Kahn
    August 29, 2020

    Can you create recipe cards. Scrolling with commercial photos is annoying.

    Reply

    • Natashas Kitchen
      August 29, 2020

      Hi! We have recipe cards! Simply click “jump to recipe” at the top of our post and that will take you to the recipe card.

      Reply

  • Marianne
    August 28, 2020

    Prepared chicken Marsala tonight. I am obsessed with your recipes. It was delicious! I’ve made 2 banana nut breads and my husband’s favorite is the heavenly chocolate cake. Love watching your happy videos. You’ve renewed my desire to cook. Thank you.

    Reply

    • Natashas Kitchen
      August 29, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Jessica
    August 27, 2020

    I loved this dish! So good.

    Reply

    • Natashas Kitchen
      August 27, 2020

      I’m happy you enjoyed that Jessica!

      Reply

  • Eman
    August 24, 2020

    Hello Natasha, I have been following you since a long time and I love all your recipes. You are so fun to watch, you are such an amazing cook too. I can not have mushrooms for this recipe what can I substitute it with? thank you and keep smiling

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Thank you so much or your wonderful comments and feedback. We love it with mushrooms and I haven’t tried any other substitute to advise. You can omit if too but it’s awesome with it!

      Reply

  • mayra quiroz
    August 12, 2020

    hi natasha ! Im goin to be the chiken marsala but i did not buy the right wine i din not design dry i can use it

    Reply

    • Natasha's Kitchen
      August 12, 2020

      If you are not able to find Marsala wine, a Madeira wine would also work. 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

  • Adele
    August 11, 2020

    I just made this for dinner tonight it was delicious. Love this dish it will be a regular in our menu

    Reply

    • Natasha's Kitchen
      August 11, 2020

      So wonderful to hear that Adele. Thank you for sharing your good experience with us!

      Reply

  • DMarie
    August 8, 2020

    Excellent dish! We didn’t have Marsala wine, so we used a dry red, and it was delicious! I also added a shallot when I added the garlic, and a little smoked paprika towards the end. Will definitely be part of my cooking repertoire!

    Reply

    • Natashas Kitchen
      August 8, 2020

      I’m so happy you enjoyed this recipe! Thank you for sharing that with me!

      Reply

  • Alli
    August 8, 2020

    Hi Natasha, I love your recipes! May I substitute the heavy cream with coconut milk? I have a dairy allergy. Thank you so much! Alli

    Reply

    • Natasha's Kitchen
      August 9, 2020

      Thank you, Alli. I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes with coconut milk.

      Reply

  • Sarah
    July 31, 2020

    Hi Can this be made in advance and reheated. I have a dinner party coming up and don’t want to leave my guests for 30 mins whilst I cook this!

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Sarah, we love this best fresh or you can make it a little earlier and keep it warm. If you make it early enough for it to become cool, to reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.

      Reply

  • Jeanie Sears
    July 27, 2020

    Just made Natasha’s Kitchen “Chicken Marsala” and it was FANTASTIC!!! My entire family LOVED it! The directions and quantities were perfect. This recipe is going to be made many, many more times! Thank you so much!

    Reply

    • Natashas Kitchen
      July 27, 2020

      Thank you for sharing that with us, Jeanie! That’s so great! It sounds like you have a new favorite!

      Reply

  • Laura Gaspardo
    July 25, 2020

    This recipe is the bomb! WE made it last night and had leftovers for lunch. This is as good, if not better, than any Chicken Marsala I’ve had in a restaurant. My husband and I love your cite and your videos. The recipes are easy to follow and so far the ones we’ve tried have been delicious!

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Thank you so much for sharing your great feedback with us. We appreciate it!

      Reply

  • Cherisa
    July 25, 2020

    Would a dry white wine work? I cant find Madeira or Marsala.

    Reply

    • Natasha's Kitchen
      July 26, 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

  • Geanie
    July 21, 2020

    I’m making this tonight. Can I double the sauce, so to have extra for pasta?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Geanie! I bet that could work! I hope you love this recipe!

      Reply

  • Lindab
    July 20, 2020

    Love this chicken recipe, my husband loves sauces, and so he loved this one.

    Reply

    • Natashas Kitchen
      July 20, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Sue L.
    July 16, 2020

    Great recipe! Absolutely delicious!!!

    Reply

    • Natasha's Kitchen
      July 17, 2020

      Thank you for your good feedback, Sue.

      Reply

  • Jennifer
    July 12, 2020

    This chicken marsala is so ridiculously good. My partner actually said it’s the best marsala he’s ever had! Made this last night and served only with your classic bruschetta, a great mix of flavors and textures.

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Wow, that is so wonderful! Thanks for your partner’s great feedback, we appreciate it!

      Reply

  • Joy Ndhokero
    July 10, 2020

    Every thing is just perfect.
    Thanks a lot.
    Joy Ndhokero from Uganda

    Reply

    • Natashas Kitchen
      July 10, 2020

      I’m so happy you enjoyed this recipe Joy. Thank you for sharing that with us!

      Reply

  • Erika
    July 3, 2020

    My mother made this for dinner last week and she knows I’m not a big fan of chicken marsala so she didn’t tell me until I came through the door for dinner. She had to alter a little bit (couldn’t find a marsala wine) but used a Pinot Noir and oh my goodness it was amazing! She put it over wide egg noodles and it was SO good, SO much flavor, I can’t wait to have it again!

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so glad you enjoyed that Erika! Thank you for that great review!

      Reply

  • Sue Pittman
    June 30, 2020

    Hi Natasha! I want to make this for my son and family this weekend. What do you recommend to serve with it? I’ve seen restaurants serving mashed potatoes. I am going to have a tossed salad and crusty bread.

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Sue, We always enjoyed it with mashed potatoes and asparagus. I love the idea of serving it with salad and bread!

      Reply

  • Kate
    June 21, 2020

    I’m a beginner cook and was surprised at how easily this dish came together. And it tasted great!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Nice job, Kate. Thanks for your good feedback!

      Reply

  • Kate
    June 21, 2020

    I’m a beginner cook and was fairly surprised at how easily this dish came together. And it tasted great!

    Reply

  • Anne Willis
    June 11, 2020

    Hi Natasha this was EXCELLENT, I wouldn’t change a thing it’s perfect. I would put the sauce on chicken,pork,hamburger patty w/ mushrooms. I gave it to a friend and she made it last night and said it was better than the Olive Garden. I am a chef by trade keep up the great work! Thankyou so much.

    Reply

    • Natashas Kitchen
      June 11, 2020

      Wow! That’s so awesome Anne! Thank you so much for that amazing review!

      Reply

  • Patricia Engelhardt
    June 9, 2020

    Hi Natasha, I would love to try this recipe but my husband is lactose intolerant. Do you think lactose free 2% milk would work

    Reply

    • Natashas Kitchen
      June 9, 2020

      Hi Patricia, I haven’t tested that specifically to advise. I imagine it won’t be as creamy but if you experiment please let mwe know how you like that.

      Reply

  • Becky
    June 8, 2020

    This recipe is amazing! But I do have a question…in the recipe, it says it should take 4-5 minutes for the sauce to thicken after adding the cream and broth. But it takes at least 20 minutes for me! Am I doing something wrong? I use heavy cream and keep it at a simmer (medium-low).

    Reply

    • Natasha
      June 8, 2020

      Hi Becky, it could be due to using a smaller pan. Less surface area would make it take longer to simmer.

      Reply

  • Abby Pedroza
    June 7, 2020

    Hi, Natasha. I bought Marsala cooking wine…do you think this would work? It has a recipe for Chicken Marsala on the back of the bottle, so I thought this would be okay.

    Reply

    • Natasha
      June 8, 2020

      Hi Abby, I generally don’t recommend using anything labeled “cooking wine” since it likely has additives and won’t have quite the same flavor as a classic Marsala wine. You will have to experiment and hopefully, you love it. I would avoid using “Sweet Marsala” though – since sweet marsala is reserved for desserts.

      Reply

  • Nitsa
    June 5, 2020

    Hi
    Can i use half dry marsala?

    Reply

    • Natashas Kitchen
      June 5, 2020

      Hi Nitsa, here is what our reader wrote about using dry marsala ” I just made your chicken Marsala recipe and it is so delicious!!!!The sauce and mushrooms along with the dry Marsala wine is a winner!!!” I hope that helps!

      Reply

  • Patrick Gutierrez
    May 29, 2020

    Thank you so much for doing what you do. I’ve been home for the last couple months and just started to do more cooking for the family. I found you on line and have been making your meals and they love all of them. When my wife and I sit and watch your short videos we love how excited you about making the dishes and especially love the reaction after tasting it. Keep up the great work.
    Thank you, Patrick

    Reply

    • Natashas Kitchen
      May 29, 2020

      Thank you for that thoughtful compliment and review Patrick! You’re so nice!

      Reply

  • Kelly Chapman
    May 13, 2020

    Another great recipe by Natasha! This is my first time making chicken marsala and the family loved it! Thank you for getting us through this time with your delicious recipes!

    Reply

    • Natashas Kitchen
      May 13, 2020

      You’re welcome! I’m so happy you enjoyed it, Kelly!

      Reply

  • Susan
    May 13, 2020

    Hello,
    I have been making so many of your recipes. My family is telling me I should open a restaurant! Shhhhh…they think I am a good cook!
    Anyway, my son said this is one of the top five dishes I ever made!
    Thank you for these awesome recipes!

    Reply

    • Natashas Kitchen
      May 13, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review Susan!

      Reply

  • Ilona
    May 11, 2020

    Yum! It came out so good! Definitely my new go to for quick dinners (along with you chicken and vegetable penne)! The sauce was just perfect, a bit salty, with a sweet kick from the wine – delicious!

    Reply

    • Natashas Kitchen
      May 11, 2020

      I’m so glad you enjoyed it!

      Reply

  • Gretchen
    May 8, 2020

    I made this last night and even the family members that hate mushrooms LOVED this recipe! Easy to make, restaurant quality – they cleaned their plates! I will definitely make this again! Thanks Natahsa

    Reply

    • Natashas Kitchen
      May 8, 2020

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

      Reply

  • Ingrid V Osorio
    May 4, 2020

    Is delicious and very easy

    Reply

    • Natashas Kitchen
      May 4, 2020

      Isn’t the flavor amazing for such a easy recipe!

      Reply

  • Gerri
    April 28, 2020

    This recipe is fabulous. Can it be doubled for a large family?

    Reply

    • Natasha's Kitchen
      April 28, 2020

      Thank you, Gerri. I imagine that should be okay!

      Reply

  • Pauline
    April 27, 2020

    Made your Chicken Marsala tonight.. Followed the recipe exactly how it was. Absolutely delicious, we loved it and can not wait to eat the leftovers! Love following you Natasha!

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so glad you enjoyed it, Pauline! Thank you for the wonderful review!

      Reply

  • Yvette Cortez
    April 27, 2020

    I just make your Chicken Marsala recipe. It was delicious beyond words! My teenage daughter licked the plate!! I believe there is no more to say. Thank you so much, Natasha!

    Reply

    • Natashas Kitchen
      April 27, 2020

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

      Reply

  • LORRIE
    April 27, 2020

    Good afternoon Natasha,

    I made your recipe 2 weeks ago and it was so delish ! I am making it again tonight !!

    I noticed you used a Zwilling Frying pan…..please could you let me know what size…10 inch…11 inch ???

    Reply

    • LORRIE
      April 27, 2020

      Thank you in advance for your help.

      Love your videos

      Kindest regards,
      Lorrie

      Reply

      • Natashas Kitchen
        April 27, 2020

        You’re welcome! I’m so happy you’re enjoying our videos, Lorrie!

        Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Lorrie, I’m so glad you enjoyed this recipe! This is the stainless steel pan I use here. We also have a lot of our favorites in our shop here.

      Reply

  • Cheryl
    April 26, 2020

    I just made your chicken Marsala recipe and it is so delicious!!!!The sauce and mushrooms along with the dry Marsala wine is a winner!!! Cannot wait time try more of your recipes! Thank you!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Super happy reading your feedback! Thanks for sharing that with us and I’m glad that you loved it, this is one of our favorites at home too.

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.