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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

4.97 from 64 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

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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

  • 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

  • Ashley
    April 26, 2020

    Hi! I ran across this recipe video on Pinterest while trying to find videos of people cooking with stainless steel. I’ve just ordered a new stainless pan, and am about to make the switch from non-stick cookware to stainless. I’ve tried in the past with sometimes disastrous results lol. I’ve done my homework this time, and feel more confident. I’d love to see you make a video with tips, tricks, and recipes specifically geared toward using stainless steel cookware. You obviously are a pro at it. There just aren’t that many good videos out there with that content. Thank you for your wonderful videos!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thanks for your suggestion, Ashley. I hope you love every recipe that you’re going to try!

      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 to hear that Pauline! Thank you for sharing that awesome feedback!

          Reply

  • Marguerite Stokes Coyle
    April 22, 2020

    I don’t have Marsala or Madeira wine, and it’s tough to get it. . . . Would it be terrible to use Marsala cooking wine?

    Reply

    • Natashas Kitchen
      April 22, 2020

      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. We don’t like to use coking wine, they don’t have the same effect.

      Reply

  • Elaine
    April 22, 2020

    The only expensive ingredient is the dry Marsala that I bought from the liquor store. I used Florio and it was about $15, but I used my wine pumper gizmo. I refrigerated it and have made this recipe 3 times and still have some wine left in the bottle. Believe me, it is worth it!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Thank you so much for sharing that with us, Elaine! I’m so glad you enjoyed this recipe.

      Reply

  • Julia Abremski
    April 21, 2020

    I haven’t made this yet, but will for absolute certain. Your recipes never, EVER disappoint!

    Just making an editorial note here…The cost to make this is “easy/medium” and the skill level has a dollar amount! Ummmm

    Reply

    • Natasha
      April 22, 2020

      Hi Julia, thank you so much for pointing that out! It is now fixed and I hope you love this chicken marsala!

      Reply

  • Sasha Goman
    April 18, 2020

    Dear Natasha,

    I made your Paska Easter bread the other day and because it was so good I wanted to look at more of your recipes. I tried this chicken recipe today and my family was literally licking their plates clean! So tasty! You’re an amazing chef! I cannot wait to try another recipe tomorrow!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Love it! So great to read your wonderful feedback, I hope you will enjoy all the recipes that you will try.

      Reply

  • Arlene
    April 18, 2020

    Love watching your videos and interested in purchasing an Instant read thermometer. What is a good one to order, and what brand do you use? Need to do some shopping for ingredients before I can try some of the recipes.

    Reply

  • Rob
    April 17, 2020

    Natasha,
    The wonderful thing about cooking is that we all have different tastes and can adjust recipes to suit our individual tastes.
    I made the Chicken Marsala but substituted sweet Marsala wine for the dry and my family loved it.
    The chicken was juicy, the mushrooms were tender and the sauce was delicious with a touch of sweetness.
    I did not think it was very sweet but I imagine one could add half sweet and half dry wine but I recommend I highly.
    My only comment (not complaint) is that the sauce was thicker than the video.
    We will certainly make it again.
    Rob

    Reply

    • Natashas Kitchen
      April 17, 2020

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

      Reply

  • Teresa
    April 13, 2020

    It was delicious!!

    Reply

    • Natasha's Kitchen
      April 14, 2020

      Glad to hear that Teresa!

      Reply

  • Ana
    April 10, 2020

    I made this recipe last night and loved how easy and quick it was with simple ingredients. My kids ate it without hesitation. I did feel like something was missing like an extra kick and realized I forgot to salt the sauce at the end. But also looking back at your pictures, I noticed you had an onion with all your ingredients but it wasnt listed in the ingredients or directions?

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Ana, that is correct, there is an onion in the photo. 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

  • Robert
    April 4, 2020

    A local restaurant ( now closed) has a sweet chicken Marsala which my wife loved. Is there an ingredient we can add to make this dish sweeter?

    Reply

    • Natashas Kitchen
      April 4, 2020

      Hi Robert, I’m wondering it a Sweet Marsala Wine will do the trick? I haven’t tested that but one of my readers reported using that before. If you experiment I would love to know how you like that.

      Reply

    • Elaine Teague
      April 15, 2020

      In my opinion, sweet marsala ruins chicken marsala. I have had it both ways in restaurants and do not care for the sweet marsala dish. This recipe is as good as my favorite Italian restaurant cooks.

      Reply

      • Natashas Kitchen
        April 15, 2020

        Thank you for sharing that with us, Elaine!

        Reply

  • Navdeep Ghuman
    April 3, 2020

    Hi Natasha..

    My first try for Chicken Marsala with your recipe..it turned out so so good that everyone loved it in my family. Especially these times that kids can’t go to any restaurants. Thank you so much!

    Navdeep.

    Reply

    • Natashas Kitchen
      April 4, 2020

      You’re welcome! I’m so happy you and your family enjoyed this recipe Navdeep!

      Reply

  • Nina
    April 2, 2020

    Natasha, this is the 4th receipt of yours I have done. LOVED it – you so know whats good
    My family enjoyed the meal and asked already to cook it again.

    Thank you x
    Nin

    Reply

    • Natashas Kitchen
      April 2, 2020

      Awww that’s the best, Nina! I’m so glad you’re enjoying our recipes. Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Penny
    March 31, 2020

    Oh my goodness, I am so happy I stumbled onto your site. I made this chicken marsala recipe last night and it was amazing. My husband was raving about it. I’ve made the chicken parm last week and that was amazing as well. You are definitely following your God given talents. Thank you for sharing them with the rest of us. Could you share your favorite deep dish frying pan that you use frequently?

    Reply

  • 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 here.

      Reply

      • 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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