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

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

Chicken Marsala topped with parsley and mushrooms in a pan.

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Easy Chicken Marsala Recipe

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

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

Chicken Marsala Video

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What is Chicken Marsala?

Chicken Marsala is essentially thin chicken cutlets that are pan-seared and served in a creamy and flavorful mushroom wine sauce. Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.

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

Marsala Chicken Ingredients

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

  • Chicken breast – 2 large chicken breasts cut in half will make 4 cutlets (you can also substitute with 1 1/4 lbs of chicken tenders).
  • Flour, salt, and pepper – for dredging the chicken
  • Olive oil and butter – combining olive oil and butter adds rich flavor to the sauce and prevents the butter from burning since the oil has a higher smoke point.
  • Mushrooms – give depth and flavor to the creamy sauce.
  • Onion powder and garlic – add great flavor while keeping the sauce smooth.
  • Marsala wine sauce – is made up of dry marsala wine, chicken stock, and heavy whipping cream.
Chicken Marsala Ingredients: Raw Chicken, Onion, Garlic, Mushrooms, Chicken Broth, Dry Marsala Wine, Flour, Heavy Whipping Cream

Common Questions

What is the Best Wine for Chicken Marsala?

Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store. The first time I made Chicken Marsala with sweet wine and I took a long pause from the dish after that only to discover I was using the wrong wine!

Can I Substitute the Wine?

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

Can I substitute the mushrooms?

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

How to Make Even Chicken Cutlets

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

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

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

Tips for a Perfect Creamy Marsala Sauce

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

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

Make Ahead

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

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

More Chicken Dinner Recipes

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

Natasha's Kitchen Cookbook

Chicken Marsala Recipe

4.99 from 464 votes
Author: Natasha Kravchuk
Chicken Marsala in a mushroom wine sauce in a skillet
Easy restaurant-style Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried juicy chicken topped with a creamy marsala wine sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


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


  • Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
  • Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
  • Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
  • Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
  • Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.

Nutrition Per Serving

449kcal Calories12g Carbs35g Protein25g Fat11g Saturated Fat140mg Cholesterol538mg Sodium817mg Potassium1g Fiber2g Sugar736IU Vitamin A6mg Vitamin C36mg Calcium2mg Iron
Nutrition Facts
Chicken Marsala Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: chicken marsala
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 449

Natasha Kravchuk

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

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Recipe Rating


  • eddie
    May 16, 2024

    How would I adjust the recipe for using boneless, skinless chicken thighs instead?


    • Natashas Kitchen
      May 16, 2024

      Hi Eddie, you can try boneless chicken thighs if you’d like. They tend to be more juicy and forgiving because of the higher fat content.


  • Lynn
    May 14, 2024

    I want to try you recipe but have a question.
    Can I use marsala cooking wine?


    • Natasha
      May 14, 2024

      Hi Lynn, anytime it’s labeled “cooking wine”, it means there are additives in the wine that will change it’s flavor which is why I wouldn’t recommend cooking wine.


  • Mags
    May 7, 2024

    I made this exactly as per your recipe. The sauce was delicious but my chicken was very tough and chewy. I removed all the fat and cut the chicken in half, and beat it. Do you have any idea what I did wrong and how do I rectify it?


      May 7, 2024

      Hi Mags! The most common reason this happens is over-cooking. Chicken breast is a lean meat, so it’s easy to overcook and dry out causing it to become tough or rubbery. It could also be the quality of meat purchased from the store.
      You can try boneless chicken thighs if you’d like. They tend to be more juicy and forgiving because of the higher fat content.


      • Mags
        May 8, 2024

        Thanks for replying to my question. I’m not a fan of chicken thighs so will try and cook the chicken breast for less time, and will also buy a thermometer. I worry I haven’t cooked it enough! We tend to buy organic, free range chicken.


  • Ari
    May 5, 2024

    Great recipe! Just made it!

    Two questions:
    1) Can you add the thermometer you use?
    2) I like to have a lot of extra sauce. How should I increase the portions for that?


  • John Keytack
    April 26, 2024

    I don’t know what I did wrong! I used your same recipe as before. We loved it then, but this time it didn’t turn out well. Help!


      April 26, 2024

      Hi John! I’d be happy to help troubleshoot. Can you please give a little more detail about what the issue was and I’ll try my best.


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