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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

4.99 from 151 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
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

  • David
    May 12, 2022

    I made this last night, it turned out great! Making Shepards Pie tonight. Thanks

    Reply

    • Natashas Kitchen
      May 12, 2022

      I’m so glad you enjoyed it, David! Both sound so good! Now I’m craving these dishes too!

      Reply

  • Sara
    May 8, 2022

    I made this for Mother’s Day dinner and everyone loved it. Sauteed the chicken in advance, placed in serving dish then pour the finished sauce over the chicken. Kept it warm in oven until guests arrived. Made a double batch and used dry marsala. No changes in the recipe and I look forward to making it again! Thank you!

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Thanks for sharing that with us, Sara. Good to hear that you enjoyed this recipe a lot!

      Reply

  • Leslie Eriksson
    May 3, 2022

    With right side hemiplagia It took me a bit longer to prepare and THIS MEAL WAS TANFABULOUS!! My husband and I enjoyed the flavors and kept smiling through our dinner. Great recipe and we live in Örebro, Sweden!! I am originally from Motown!!!

    Reply

    • Natasha's Kitchen
      May 3, 2022

      Hello Leslie, thank you for your awesome feedback! I’m so glad you enjoyed this recipe.

      Reply

  • Wendy
    April 16, 2022

    I want to make Chicken Marsala the day before a party will it be fine if I just reheat

    Reply

    • Natashas Kitchen
      April 16, 2022

      Hi Wendy, we love this best fresh, but it does reheat well. 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

  • Jennifer
    April 3, 2022

    Hi, Natasha I would love to make this but I can not use mushrooms due to an allergy. Will this change the flavor of the dish, or can I just omit them? Is there any substitute for them?

    Reply

    • Natasha's Kitchen
      April 3, 2022

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

      Reply

  • De Kiifner
    March 27, 2022

    This is one killer recipe! I’ve added chopped sun-dried tomatoes in the past, which is a nice twist. I have a hard time finding dry marsala — so I (like some others) have had to improvised. Tonight, served along side spinach mashed potatoes. YUM!

    Reply

    • Natasha's Kitchen
      March 27, 2022

      Sounds like an awesome meal! I’m so glad you enjoyed this recipe. Thank you for the review.

      Reply

  • Karen
    March 26, 2022

    Absolutely delicious, easy to make & can prepare ahead of time & them warm up. Definitely going to be my go to recipe for company!

    Reply

    • NatashasKitchen.com
      March 26, 2022

      Hi Karen! So happy you enjoyed this recipe. It is one of our favorite easy-to-make meals. The chicken will taste even better after absorbing the flavors for a day or two. Thank you for the excellent review.

      Reply

  • Tish
    March 25, 2022

    Hi Natasha! I made your chicken marsala in my cast iron skillet. It came out very dark I was wondering if I should have used a stainlesssteel pan. What do you think?

    Reply

    • NatashasKitchen.com
      March 25, 2022

      Hi Tish, I am not sure why that happened. It could have been the wine used. Maybe it was a different shade?

      Reply

  • Tammy
    March 24, 2022

    My 3rd time making this recipe! My husband requests it almost weekly!! Easy and delicious!!

    Reply

    • Natasha's Kitchen
      March 24, 2022

      Awesome, thank you for sharing that with us, Tammy!

      Reply

  • Hope
    March 23, 2022

    Great recipe! Made it last night, I did Insta pot my chicken to get it to be shreddable and made the sauce and put shredded chicken in it. Another family and friend favorite!

    Reply

    • Natasha's Kitchen
      March 23, 2022

      So happy to hear that you all enjoyed this recipe, Hope!

      Reply

  • Betty quilty
    March 19, 2022

    What can I substitute the cream with since I’m lactose intolerant? Thks

    Reply

    • NatashasKitchen.com
      March 19, 2022

      Hi Betty, I have not tested an alternative. You’ll have to experiment but you may be able to use a dairy-free heavy cream alternative such as coconut cream, or other. You could also leave it out and use a little more chicken stock if needed.

      Reply

  • Lily
    February 24, 2022

    I love everything about this recipe and everything is so yummy. The only complaint I have is the sauce is always like water and never thickens, any suggestions?

    Reply

    • NatashasKitchen.com
      February 24, 2022

      Hi, thank you. I’m glad you enjoy this recipe. Are you following the exact measurements in the recipe? If so, 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

  • Megan
    February 17, 2022

    This was lick the plate good! Next time I’ll double the sauce and mushrooms.

    Reply

    • Natasha's Kitchen
      February 17, 2022

      Sounds good, Megan. Great to know that you loved this recipe!

      Reply

  • Bruce underhill
    February 5, 2022

    Whenever my wife asks… “what’s for dinner?’ I say… “let’s ask Natasha”. We do and she always has the right answer.

    Reply

    • NatashasKitchen.com
      February 5, 2022

      Thank you! I am happy to help and look forward to providing more recipes for you in the future.

      Reply

  • Joe Isaacs
    January 31, 2022

    Chicken Marsala was delicious. We really enjoyed it especially using Air chilled organic chicken breasts. No tenderizing required. Sauce could have thickened a little better.

    Reply

    • Natasha's Kitchen
      January 31, 2022

      I’m glad you enjoyed the recipe, Joe!

      Reply

  • Jeff
    January 31, 2022

    Made this last night for my family and it was a big hit. I doubled the recipe and served it over bowtie pasta! I’m not very efficient in the kitchen so it took a couple of hours to prepare, but definitely worth the effort.
    Curious to see how well the leftovers will reheat..

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Hi Jeff, usually the leftovers reheat well. I’m happy to know that you and your family enjoyed this recipe!

      Reply

  • Pamela Courtney-Johnson
    January 7, 2022

    I would love to try this but dont have the heavy cream, could I use whole milk?

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi Pamela, I worry the result will not turn out quite right. Milk doesn’t thicken as the cream does. If you happen to try that, though, I’d love to know how you like that.

      Reply

      • Danny
        March 19, 2022

        The milk will not thicken like the cream, I used a little corn starch while simmering the sauce to thicken. It turned out quite good!

        Reply

        • Natashas Kitchen
          March 19, 2022

          I’m so glad you enjoyed it, Danny!

          Reply

  • Natalya
    December 29, 2021

    Hello. I would love to make this recipe for a bigger group of people, but don’t want to be standing over the stove when guests arrive, as we usually do apps and drinks for the first hour. Would it be ok to make everything earlier in day and reheat in the oven, or will the chicken dry out? Any more advice on pre-making it or should I choose a different dish? Thank you

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi Natalya, we love this best fresh, but it does reheat well. 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

  • Sherry
    December 22, 2021

    I love using this recipe with chicken thighs. After I remove the chicken and add the mushrooms to start the sauce. I make a lot more sauce and spoon over chicken. Cover with foil and put in oven to finish cooking. With the rest of the sauce I add some parm cheese till melted in and put over your choice of pasta. Nummy

    Reply

  • Yvonne
    December 22, 2021

    Do you have a recipe for Paneras Mac and Cheese. My Grandson loves it so much and I do make Mac and Cheese but I would love to make this.

    Reply

  • Stephanie Causey
    December 19, 2021

    Hi Natasha, could you use salted butter instead of unsalted butter?

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Stepghanie, that will work. Just omit or lessen the salt in the recipe.

      Reply

  • Alexis
    December 6, 2021

    Absolutely outstanding! I LOVE your recipes. They are user friendly and easy to follow. I also love your videos. Thank you so very much for sharing. You are making a lot of folks very happy!

    Reply

    • Natasha's Kitchen
      December 6, 2021

      Thanks for the wonderful feedback, Alexis. We appreciate your good comments and review!

      Reply

  • HOLLY GIPSON
    November 12, 2021

    This looks amazing! I would love to make it for a party of 12, but am not sure how that would work cooking wise–I have no pan that would hold enough chicken for 12 people. I know I could make the chicken in batches, then make the sauce (with 3x the ingredients you used), but then I won’t be able to fit all of the chicken back in the pan to coat all of it with the sauce. Any suggestions? I don’t really want to have 3 different pans going. Thanks!

    Reply

    • Natasha
      November 14, 2021

      Hi Holly, the best way to make a triple batch is to do it in 3 batches unless you have a skillet that is large enough to accommodate 1 1/2 times the recipe without crowding the pan, then you could do it in 2 batches before combining everything in one large casserole dish and baking.

      Reply

    • Patricia
      December 23, 2021

      do you have a large baking pan (a turkey roaster, for instance). Then you just pour all of the sauce over the cooked chicken, cover with foil and finish in the oven at 325o

      Reply

  • Mike
    October 7, 2021

    Hi – to fit all four cutlets into one pan can I utilize a large cast iron skillet for this entire recipe? Or will it get too hot for the sauce portion?

    Reply

    • Natasha
      October 9, 2021

      Hi Mike, I put all of them into the skillet at once, just make sure it’s preheated well. Watch the video to see that in action. I hope you love the recipe.

      Reply

  • Carol
    October 1, 2021

    I added some chopped spinach and gnocchi. Absolutely delicious

    Reply

  • Stephani Zientak
    September 10, 2021

    AMAZING! Made this for dinner this evening and it tasted like 5 star restaurant quality! My hubby who does not like mushrooms and is very picky LOVED this dish. Will definitely be using this recipe in my normal rotation of dinners! Thank you so much for this amazing recipe!!

    Reply

    • Natashas Kitchen
      September 10, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Stephani!

      Reply

  • Kim Ferran
    September 8, 2021

    This is my go to when I want to impress dinner guests. So flavorful, and I feel quite impressed with myself. LOL
    Thank you for posting such a wonderful receipe.

    Reply

    • Natashas Kitchen
      September 8, 2021

      It really is the best! I’m so glad you love this recipe, Kim!

      Reply

  • Meryl
    August 30, 2021

    We loved it but wished we had more sauce. Next time I’ll double it!

    Reply

    • Natashas Kitchen
      August 30, 2021

      I’m so glad you enjoyed it, Meryl! That sauce really is amazing!

      Reply

  • Paul
    August 27, 2021

    My flattened chicken unflattettened as it cooked, so i had to cook it a bit longer. I bought prehalved chicken breast as the rest were frozen.

    My mushrooms seemed to have all of the flavor of the Marsala wine. The chicken had some of its own flavor, but really not alot.

    And the sauce wasn’t really thick like I hoped. I should have reduced it some more I guess, but I was afraid of the cream curdling.

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Paul! You’d still want to pound that chicken flatter even if it is cut or halved. That should help if you try this again. The sauce shouldn’t be thick, but you’re right. If you’d like, you can cook it down more! I hope you give this another try soon!

      Reply

  • Troy
    August 18, 2021

    Made this last night and loved it, can’t wait for the leftovers tonight, going to make the sauce again to go with it as we couldn’t get enough of it last night and ate it all. Will definitely be making this lots in the future

    Reply

    • Natasha's Kitchen
      August 18, 2021

      That’s great to hear, Troy! Thanks for your good comments and feedback, I appreciate it.

      Reply

  • Rachel Gardner
    August 11, 2021

    Hi Natasha. If I want more sauce for a side of angel hair, can I just double the marsala, broth and cream?

    Reply

    • Natasha's Kitchen
      August 11, 2021

      Hi Rachel, Yes that would work just fine. Enjoy!

      Reply

  • Carol
    August 2, 2021

    This was just wonderful, cooked exactly to your specs. I also made your zucchini and potato sliced bake as a side dish. Seriously this was better than a restaurant meal.
    Thank you

    Reply

    • Natasha's Kitchen
      August 2, 2021

      Loved it, Carol. I’m happy to know that you loved this recipe. Hope you’ll love all the recipes that you will try!

      Reply

    • Ami B Johns
      August 3, 2021

      I kind of followed your recipe but it turned out great! I had chanterelle mushrooms that I foraged from my yard and a nearby park so I had to use that. I discovered that I’m out of marsala so I used sherry instead. I had some leftover pasta that I warmed up in some of the sauce, what a great dinner!!

      Reply

  • Denise
    July 24, 2021

    Could you please give the steps/process to make ahead? This looks amazing!

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Denise, we love this best fresh, but it does reheat. 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

  • Tina Bright
    July 5, 2021

    Omg this sauce is the best I have ever had, it’s better than any restaurant that’s for sure.

    Reply

    • Natashas Kitchen
      July 5, 2021

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

      Reply

  • Judie Koeth
    June 29, 2021

    Hi Natasha, I just made the Chicken Marsala and loved it. We didn’t have enough sauce to add over the pasta. How can I make more sauce? Thanks.

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hi Judie, feel free to add more ingredients to the sauce so you can have more sauce next time. Glad you loved it!

      Reply

  • Hope
    June 22, 2021

    Huge hit!! My boyfriend said it was the beat he has ever had and same here.

    Reply

    • Natashas Kitchen
      June 22, 2021

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

      Reply

  • Hope
    June 21, 2021

    Hello there! I am wanting to triple this recipe, what times do I need to tweet to make this perfect?

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hi Hope, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Martha
    June 16, 2021

    My family love , love all your recipes. chicken Marsala , I make it like every month.
    Thank you Natasha for all your recipes 🌹🌹🌹🌹

    Reply

    • Natasha's Kitchen
      June 16, 2021

      Hello Martha, I’m happy to know that you all love my recipes. I hope you and your family will love all the recipes that you will try for them!

      Reply

  • Val
    June 15, 2021

    I made this for dinner. It was Soooooo good. Wish I had more sauce. Everyone loved it! Thank you!!!!

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Glad to hear that the recipe was a hit, Val! Thank you for sharing that with us.

      Reply

  • Debra
    June 14, 2021

    Again your recipe is outstanding. So delicious! My sauce could have been thicker, but it still was great!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Glad you enjoyed this recipe, Debra! Thanks for sharing your review with us.

      Reply

  • Debbie Auletto
    June 11, 2021

    I’ve made the chicken Marsala a few times & we enjoyed it, however my husband likes more sauce. How can I make extra?

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Debbie, I assume that would work to make more sauce. Let me know how it goes if do give it a try!

      Reply

    • Elaine M Teague
      June 12, 2021

      This is one of my favorites. I also like a little more sauce, so I use 1 cup dry marsala wine and 1 cup chicken stock instead of 3/4 cup called for each in the recipe. In addition, I increase the heavy whipping cream by 1/8 cup. This doesn’t affect the seasonings but adds just the right amount of sauce for us.

      Reply

      • Natashas Kitchen
        June 12, 2021

        Hi Elaine! I’m so glad to hear you love this recipe!

        Reply

  • Drazenka
    May 27, 2021

    I just made the chicken marsala for dinner, we love it. I find the dry marsala wine works fine. Its delicious.

    Reply

    • Natashas Kitchen
      May 27, 2021

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

      Reply

  • Megean Adams
    May 21, 2021

    I have a family of 6 to cook for this recipe & all the recipes I have made of urs, which are alot of them, the whole family luvs, from shrimp tacos go feta bake ( we put chicken & asparagus), we luv plus I luv u videos, thank u for all ur time & delicious recipes
    P.s.thank ur mom for the best peirogi’s, made them in mass for family & friends, alot of peirogis let me tell u, but fun & delicious!!

    Reply

    • Natashas Kitchen
      May 22, 2021

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

      Reply

  • Jess
    May 19, 2021

    Might be a silly question. I’m not a big fan of wine. I made chicken Madeira before but I added a pinch of sugar. I’m wondering if I’d prefer the sweet wine vs dry.

    Reply

    • Natashas Kitchen
      May 19, 2021

      Hi Jess, we prefer the sweet wine over the dry sauce. Reading through the comments it looks like our readers prefer the same.

      Reply

  • Richard Budden
    May 18, 2021

    Is there a non alcoholic substitute for Marsala wine that will provide close to the same flavor?

    Reply

    • Natasha's Kitchen
      May 18, 2021

      Hi Richard, 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

  • John Ireland
    May 11, 2021

    Hi, We had a family business that was 5 star and our chef Roberto was trained in france and made veal marsala using Sweet Marsala wine from Italy. I would buy it by the case and have it shipped. I really like sweet marsala better then the dry. Have you ever tried it with Sweet Marsala. Love your cooking . Thanks so much. God Bless you and your family.

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Thanks for sharing, John. Sweet Marsala is meant to be used for dessert recipes and won’t work well so I usually use dry.

      Reply

      • Joh Ireland
        May 14, 2021

        Thanks, if you get a chance please try the sweet, it is a much richer taste and let me know. Roberto made veal marsala with the sweet. not a lot so it is not over powering.

        God Bless and thanks so much.

        Reply

        • Elaine M Teague
          May 15, 2021

          Joh, I have to agree with Natasha. I’ve eaten it at several restaurants, and they all use dry marsala with the exception of one, and I did not care for it at all. I would never make it with sweet marsala, but we all have different tastes and are all entitled to our opinion. Natasha’s chicken marsala is my favorite.

          Reply

  • Mimi Gatt
    May 11, 2021

    Hi Natasha – just a question. Why Dry and not Sweet Marsala?

    Reply

    • Natasha's Kitchen
      May 11, 2021

      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.

      Reply

  • Michaela West
    April 28, 2021

    I just made your Chicken Marsala for dinner! All I can say is fantastic! It was as good as I have ever had in a restaurant 🙂

    Reply

    • Natasha's Kitchen
      April 28, 2021

      Sounds perfect! That just made me smile, thanks for your good review, Michaela.

      Reply

  • Beth
    April 22, 2021

    Can I use Holland House Marsala wine (cooking)? Its in the grocery store aisle by the oils and such. I Love all your recipes that I have tried and I’ve tried a lot!! Thank you so much!

    Reply

    • Natasha
      April 22, 2021

      Hi Beth, I haven’t tested that but I don’t typically recommend using anything labeled “cooking wine” since it can have preservatives and add-ins that can give an off-flavor. We source ours in Idaho at the local liquor store but some areas have them in grocery stores also, depending on your location.

      Reply

      • Beth
        April 25, 2021

        Thank you so much for your response. I will buy a bottle of Marsala from our local liquor store or publix, thanks again for all of your amazing recipes!!

        Reply

    • Addy Jopse
      May 3, 2021

      I love your cooking. Everything is so easy and delicious . Chicken Marsala is tonight’s dinner. Thank you Natasha.

      Reply

  • Terrie
    April 21, 2021

    I love so many of your recipes. Chicken Marsala is a wonderful recipe but the best have ever eaton was at the Villa Nova restaurant in Newport Beach California, the flavor was incredible, best ever using Sweet Marsala wine. I will never make it with the dry again.

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Hi Terrie, I’m happy to know that you’ve been enjoying my recipes. Thanks for your good comments and feedback, I hope you’ll love every recipe that you will try!

      Reply

  • Pam Benedetti
    April 19, 2021

    How would you increase this chicken marsala to serve 7 people?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Pam, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). Click on the red number of servings and slide it to the right to adjust for how many people you plan on serving.

      Reply

  • Linda
    April 16, 2021

    Natasha, I made the Chicken Marsala for the first time last night. Your video was a great support. It was fun to cook with you. We’ve had it a few times in a restaurant and loved it. This turned out perfectly. Will be adding it to our favourites. Thanks so much.

    Reply

    • Natashas Kitchen
      April 16, 2021

      You’re welcome Linday! I’m so glad you enjoyed it!

      Reply

    • Karen
      May 12, 2021

      What kind of meat thermometer do you use?

      Reply

  • Nancy
    April 16, 2021

    Hello. So far I have made 3 of your recipes. All have been added to family meal planning. Thanks for the video. It makes it so much easier to do. You are a fabulous cook

    Reply

    • Natashas Kitchen
      April 16, 2021

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

      Reply

  • James Thornton
    April 15, 2021

    How important is it that the wine is dry marsala? Would other dry whites work as well?

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Hi James, it is very important. 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

      • James
        April 17, 2021

        Natasha – thanks for your reply. I live in the UK, where dry Marsala is not easy to find; it is not carried by the biggest supermarket chain. So I used a dry sherry (a Spanish fortified wine that is much more common here). I served the dish with fresh tagliatelle and broccoli. The family and I loved it!

        Reply

        • Natashas Kitchen
          April 17, 2021

          I’m so glad you enjoyed that, James!

          Reply

  • Richard Budden
    April 13, 2021

    Is there a non alcohlic substitute for Marsala Wine?

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Richard, 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

  • Tanya
    April 12, 2021

    Good evening. I made this tonight with a bit of a twist. I forgot to pick up mushrooms so I used onion in place of them. It was still really good. The first time I made it with the mushrooms and that was very good.

    Reply

    • Natashas Kitchen
      April 12, 2021

      I’m so glad that substitute worked out, Tanya! Thank you so much for sharing that wonderful review with me.

      Reply

    • Jenn
      June 13, 2021

      Hi, Tanya, what kind of onion did you use and how much?

      Thank you!

      Reply

  • Regina
    April 9, 2021

    Oops!
    My mistake. I just saw you mentioned before on the recipe site.

    Reply

    • Natashas Kitchen
      April 9, 2021

      No worries Regina! Happy to help!

      Reply

  • Regina
    April 9, 2021

    Hi! Can I make the Marsala chicken with time in advance?

    I have people coming over for dinner and don’t want to be cooking when they arrive.

    If yes how long in advance ?

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Regina, I bet that could work. We’ve always enjoyed it fresh but if you need to rehear it, 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

  • Lyndsay Morgan
    April 7, 2021

    I’ve made this numerous times now and it’s literally my most favorite recipe. It’s amazing.

    Reply

    • Natashas Kitchen
      April 7, 2021

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

      Reply

  • Maryann
    April 6, 2021

    I love this recipe. It turns out amazing every time and recipe is easy to follow. It’s part of our regular weekly meals. Would definitely recommend trying!

    Reply

    • Natashas Kitchen
      April 6, 2021

      That’s so great Maryann! I’m so glad you found a regular family favorite!

      Reply

  • Jane
    April 5, 2021

    I made this last night and it was soooo good! Restaurant quality no doubt. I will definitely be making this again.

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

  • Khrystina
    April 2, 2021

    This was AMAZING! It is on our TOP 5 list. WOW! Thank you for the delicious recipe Natasha!

    Reply

    • Natashas Kitchen
      April 2, 2021

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

      Reply

  • Ashley
    March 28, 2021

    My husband made this tonight, and it was amazing! we love your recipes, and make them regularly. Our children even loved the mushrooms. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Perfect, thanks for sharing that with us, Ashley. Glad you and your family loved the recipe!

      Reply

  • Henry Brady
    March 25, 2021

    Hi Natasha,
    I made the Chicken Marsala. for the family tonight and they all loved it.
    Thanks
    Henry

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Great to hear that, Henry! Thank you for your great comments and feedback. I appreciate it!

      Reply

  • Anya
    March 13, 2021

    I just had to let you know this was excellent…easy to prepare. I used some fresh onion, garnished with fresh chives, too. Served it with a bit of pasta and broccolini. Will definitely make this again. Thank you Natasha.

    Reply

    • Natashas Kitchen
      March 13, 2021

      I’m so glad you enjoyed it!

      Reply

  • Tulika
    March 13, 2021

    Hi Natasha, can we skip d cream?
    Thx

    Reply

    • Natasha
      March 13, 2021

      Hi Tulika, when I was initially developing this, I tried it without the cream and then ended up adding it to create a richer and more balanced sauce, but it will still work without the cream.

      Reply

      • Tulika
        March 13, 2021

        Hi Natasha,
        Thx for the quick response 😊
        I did skip the cream and everybody loved it😊However will try w the cream next time I make it
        Thx

        Reply

  • Menesh Patel
    March 12, 2021

    Hi from the UK
    I made this recipe last night absolutely loved it,
    I love all your recipes.

    Reply

    • Natasha's Kitchen
      March 12, 2021

      Glad you loved it and all the other recipes that you tried!

      Reply

  • Andrea D.
    March 9, 2021

    I’ve made this recipe multiple times and it’s always a winner! I intentionally make more so I can have leftovers and eat it the next day. Thank you so much Natasha for sharing this amazing recipe xoxo

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Fantastic and totally agree – this is still so good even the next day. Thank you for your awesome feedback, Andrea!

      Reply

  • DjBob
    March 8, 2021

    Going to make this tomorrow don’t have dry marsala wine, just have sweet marsala wine can I use that instead?

    Reply

    • Natasha's Kitchen
      March 9, 2021

      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

  • Mary D
    March 8, 2021

    This is the best, easiest marsala for a special occasion or for any day of the week. I add a few twists and voila! Thanks Natasha.

    Reply

    • Natasha's Kitchen
      March 8, 2021

      That is awesome! Thank you for sharing your wonderful feedback and review with us, Mary.

      Reply

  • bill schiltz
    March 1, 2021

    Home Run
    sorry – GRAND SLAM!!!!!

    Reply

  • Rhonda Hopkins
    February 26, 2021

    Fixed for my husband on Wednesday. He wants it again on a steak instead of chicken. Since covid we have not been able to go to resturants. My husband said your recipe is better than the resturants. Thanks for your recipes. We have tried alot of different recipes. We both love your recipes.

    Reply

    • Natashas Kitchen
      February 26, 2021

      That’s just awesome, Rhonda! I’m so glad you’re both enjoying our recipes.

      Reply

    • Howard Millet
      February 28, 2021

      Natasha, I cannot thank you enough. My wife has tremors in her right hand and can’t cook.
      Thanks to you I can cook and have made many of your recipes. Your directions and videos are easy to follow.
      God bless you.

      Reply

      • Natasha's Kitchen
        February 28, 2021

        You are very welcome, Howard. That’s very nice to know, thank you for sharing that with us. You are such a sweet partner to you wife. Wishing you both all the best!

        Reply

  • Merle Felger
    February 24, 2021

    Hi Natasha,
    Oh so Yummy. I made your Chicken Marsala tonight for dinner. It was fabulous! I followed your recipe exactly and it was perfect. I served it with pasta and it was so good. I’ll definitely make this again soon. But my next recipe is going to be the Salisbury Steak. Thank you for sharing your awesome recipes and videos. The videos are especially fun to watch and really helpful.

    Reply

    • Natashas Kitchen
      February 24, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Merle! I hope you love the Salisbury Steak recipe!

      Reply

  • 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

      • Pam Benedetti
        April 19, 2021

        How would you increase this chicken marsala to serve 7 people

        Reply

        • Natasha's Kitchen
          April 19, 2021

          Hi Pam, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

          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

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