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. This is a dish that my entire family loves!
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We love recreating our favorite restaurant recipes. Some of our best copycat recipes include Zuppa Toscana inspired by Cheesecake Factory, Chili’s-inspired Cajun Chicken Pasta and Monetery Chicken, 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 Chicken Marsala recipe is no exception.
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 my children love.
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
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 to see all of our new videos.
What is Chicken Marsala?
Chicken Marsala is made of 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. It can be found in many Italian restaurants here in the US. Traditionally, it’s made without adding cream, so it’s optional, but I love adding it.
Marsala Chicken Ingredients
This Italian-American dish is made with simple ingredients. 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. I would argue that mushrooms are a key ingredient, but if you must substitute, you could sautee/ caramelize some sliced fresh onion instead to compensate for lost flavor.
- 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. The cream is optional, but it adds a lovely richness to the sauce. Also, make sure to use a DRY Marsala wine for authentic flavor (more on that below).
How to Make Chicken Marsala
You’ll love how this recipe comes together in one skillet. We call this the ‘dish factor,’ and I am all about washing fewer dishes.
- Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and use a meat mallet or heavy saucepan to pound to an even 1/3″ thickness. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess), then set aside.
- Heat a large non-reactive pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken in a single layer and saute until golden and cooked through; about 3-4 minutes per side (don’t overcook). Cook the chicken in batches if your skillet is too small. Set chicken aside and tent with foil to keep warm.
Pro Tip:
To test for doneness and prevent overcooking, use an instant-read thermometer and cook until the chicken breast reaches a safe internal temperature of 165˚F.
- Add 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 for 30 seconds or until fragrant.
- Add 3/4 cup marsala wine, scraping the bottom of the pan to deglaze. 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 the sauce for another 4-5 minutes until slightly thickened. Season sauce with salt to taste. I added 1/4 tsp salt.
- Return chicken to pan and sprinkle the tops with 2 Tbsp parsley. Spoon the sauce over the chicken and keep on the heat until heated through (about 2 minutes). The sauce will thicken more as it cools.
What is the Best Wine for Chicken Marsala?
Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant 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 was with sweet wine, and I took a long pause from the dish after that, only to discover I was using the wrong wine! It’s surprising how many recipes don’t specify this critical detail.
Can I Substitute the Marsala Wine?
If you cannot 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 get the added flavor, and the sauce ends up with an insignificant amount of alcohol. If you want to make it wine-free, you could use more broth and boil that down, but the flavor profile wouldn’t be the same.
Is it necessary to pound out the chicken?
It is important to pound the chicken cutlets for several reasons. Pounding your chicken to even thicknesses ensures they will get cooked evenly. It also helps break down the chicken’s fibers, making it extra tender. If you are protesting this step, you can save some prep time using chicken tenders instead.
Tips for the Best Chicken Marsala
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.
- Use a non-reactive skillet when cooking with acidic ingredients. Some good options include enameled cast iron, stainless steel, or ceramic-coated cookware.
- Stir the sauce while slowly adding the cream.
- Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
Storing Chicken Marsala
Leftovers of Chicken Marsala keep well, and in general, anytime you have chicken in a creamy sauce, it reheats well without having that ‘reheated chicken flavor.’ After absorbing the flavors for a day or two, the chicken will taste even better.
- 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 warm. 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:
- Chicken Parmesan
- Instant Pot Whole Chicken
- Spatchcock Chicken
- Easy Chicken Noodle Soup
- Slow Cooker BBQ Chicken
- Chicken Pot Pie
- Honey Garlic Chicken
- Greek Chicken Bowls
Chicken Marsala Recipe
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
- 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 non-reactive, 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 or just until the internal temperature reaches 165˚F on an Instant-read thermometer. 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
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LHi Natasha. I’ve followed you since you’ve been posting. I enjoy and print off most of your recipes; but I can’t print your new printing, so I have to let them go. I’m 80 and love some of your guest’s recipes, but to no avail .I and a lot more would love if you would go back to your original printing of recipes. Thank you so much.
Hi Lesana, thank you so much for your feedback. We updated the recipe card so it was easier to read and you check off your ingredients. What error are you seeing when you press the print button? The printable recipe card print button works on the few devices I just tried, can you share specifics?
Prepared this the other day and it was delicious. I’m curious, would substituting boneless pork chops for the chicken work as well?
Hi Matt! I think that would be fine. You can reference my pork chops in creamy mushroom sauce recipe.
Hello! Just going to make this. Can I use dry white wine instead?
Don’t have the other, so going to try! 👍👍👍
Hi, I have not tested that but it may work! Here’s what one of my readers wrote: “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.” I hope this helps.
Chicken Marsala turned out great. You are so cute and funny. Love your videos
Glad you liked it, Rob! Thank you so much.
Hello! I made this for my family for the first time tonight. The directions were so easy to follow. I wish there was a little more flavor to this, like maybe some curry or thyme. But everyone loved it and said this can become one of our staple dishes. My son is taking the recipe back to college with him so he can make it for his roommate. Definitely make sure to take your time with the cream and the thickening. It is worth the wait!
Hi Mary! I’m glad it was enjoyed. Thank you for the feedback. I think adding some herbs to this would work nicely if you prefer that.
Hi Natasha!
I’m so excited to try this recipe out! I noticed most of the questions in regards to it were about the wine…I have one of those too🙄 in my grocery store they have dry Marsala cooking wine in the cooking wine aisle, is this what I need? Or do I need to get actual Marsala wine from the wine store?
Hi Lisset, 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.
This is my favorite Chicken Marsala recipe to date! I hope one day you’ll come up with a super yummy recipe for Butter Chicken Natasha. It’s another fave of mine, but so many recipes out there call for a long list of ingredients.
Hi Amelia! Thank you for the feedback. I’m so glad you love this recipe!
This recipe is amazing. Served it with pasta and veggies.
I will have to make a double-batch next time because I want it for lunch every day! haha!
thank you
So glad that you loved our Chicken Marsala Recipe!
Natasha your recipes are the best!!! I always feel confident that when I use your recipe it will turn out well. Thank you.
Thanks so much for your trust and support. It means a lot to ne!
On behalf of the gen X, who’s mother’s/father’s didn’t teach us to cook, thank you. My family thinks I can cook because of this recipe and many others that you make so simple. We double this recipe (as written) and it’s fabulous every single time.
Hi Rachel! You’re so welcome! I’m glad your family loves this recipe!
I would love to make this recipe Natasha but I cannot find or source a unsweet Marsala wine anywhere here in the UK that would be with in my budget (very expensive so I’m told). Do you have any other suggestions of what I can use instead please?
Hi Caroline! I’m sorry you cannot find it in your location. See my notes above under common questions, “Can I Substitute the Wine?”
My husband and I so enjoyed making this together! It’s so delicious!
We want to make this for a church dinner …200 people! How do we calculate the recipe? Any tips for prepping the day before?
Glad to hear that, Lynn! You can click on servings in the recipe to up then scale and change the ingredients. Yes, you can make this ahead, see my notes above for “make-ahead” tips.
Thank you! I didn’t even notice you could change the serving size! Appreciate it!
You’re very welcome, Lynn! It’s a nice little feature.
Really good! Tastes just like from Cheesecake Factory Restaurant!
So glad you loved the recipe.
Hi, there’s something I’ve always wanted to know. I don’t use wines om my cooking. I add chicken stock. However what do I do about marsala 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.
Hello.
I’m looking forward to making this recipe for a family gathering. I’ll have to quadruple the recipe.
Your recipe’s instructions say to cook the chicken in a large skillet.
I will do that. But, I will have to transfer the cooked chicken to a large roasting pan to accommodate all of it.
I also want to prepare this the day before the family gathering.
In the directions, you state: “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.”
I won’t be able to reheat on the stovetop because of the quantity. Will the recipe turn out if I put the roasting pan in the oven to reheat? If so, what temperature should I reheat it at … and for how long if the recipe is quadrupled?
Any additional tips on making this in advance would be greatly appreciated.
Thank you.
Hi Anna! I don’t have those specific instructions since I have not tested this, so it will require some experimentation. You can reheat it in the oven, I think 350 degrees may be a good starting point, just be sure to reheat it until the internal temperature of the chicken is 165 degrees (will vary with the size of the chicken). You will need a food thermometer to check this. You may also want to keep it covered with foil to prevent it from drying out. I hope that helps.
I have made the Chicken Marsala twice, and was told that this recipe is definitely a keeper. So delicious and moist. Can’t say enough how good and easy to make. I have reserved your book for when it is released on Amazon, can’t wait.
Hi Doreen! Thank you for the pre-order. I can’t wait for your to get your copy. 🙂
I’m glad you love this recipe! 🙂
Can I make this recipe ahead of time yet serving on the same day? Thank you
Hi Karen! Yes, you can, see my notes above for “make-ahead” tips. 🙂
First time I made this with dry Marsala and followed your recipe exactly – everyone LOVED it! Next time I didn’t have Marsala (still don’t know why???) so quickly substituted Merlot. Everyone said that they liked it better with Merlot so now I use it instead.
Hi Karen! So glad it’s a hit! Thank you for the feedback.
Hi Could I use another wine such as a dark red dry wine like Cabernet Sav or Cab Franc?
Hi Cathy! I think that could work as well since it is a dry wine. I have only tested this with Madeira wine and Marsala wine. Let us know how it turns out if you experiment.
Easy and excellent served it with sauted green beans and garlic zucchini rice
Sounds amazing, John! Thank you for sharing. I’m glad you loved it.
You hit it out of the park with this recipe. Added to my rotation as not only delicious but easy to make. Finished it with a piece of your banana bread for dessert
Sounds great! So glad that you enjoyed your meal.