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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So much flavour and absolutely delicious. My husband said, “Why don’t we make this all of the time?” We had our two toddler grandbabies over for dinner and they gobbled it right up.
Vey easy to come together. Add sides of mashed potato and steamed veggies. You can’t go wrong with this recipe. My stomache is growling just thinking about how good it was.
I multiplied the gravy/sauce by 1.5 times because we are a sauce loving family. I also added an onion to the mushroom cooking step and some dried thyme just to make the flavour more complex. The recipe doesn’t need these changes, just my preference.
This recipe for Chicken Marsala is so delicious. I’ve made it several times for dinner parties and my guests are so impressed! My little secret is this…the sauce is so unbelievably tasty I make the sauce recipe for 6 people even if I’m serving just 4 people….gives you a little extra! Also important to use ‘whipping cream’ not coffee cream or 1/2 and 1/2.
That’s just awesome! Thank you for sharing your wonderful review, Ken!
Natasha, your video is soooo cute! This chicken marsala was extremely flavorful and delish! I wanted to make this as I had the chicken breasts and the mushrooms however did not have marsala wine so I did substitute Cabernet Sauvignon and it was fantastic! Definitely will be making this again! Another great recipe. Thank you!
Thank you for that wonderful compliment, Barbie! I’m so happy you loved this recipe.
Hi Natasha! This recipe looks super delicious! So I definitely want to try it! I am stuck re what sides to serve with the Chicken Marsala. Any suggestions re sides?
Hi Janice, there are so many things you can serve with it but it all depends on your preference. I mention this in the recipe post, but we love it with our Creamy Mashed Potatoes, Roasted Asparagus, or even a simple Caesar salad. I hope this is helpful!
Oh thanks Natasha! Great ideas! I hope to make this recipe for our Canadian Thanksgiving next weekend!
9/19/24
Definitely a fantastic recipe in all respects!
Easy & quick to make & it was DELICIOUS! I had 2 additional pieces of chicken, so doubled the sauce recipe!
I just made this for dinner and my family and I all loved it! Delicious!
made this tonight and my hisbsmd said restaurant quality dinner! easy to follow easy to make and great flavors! thanks
10/10 recommend:) i made some mashed potatos and a fresh salad with this dish and just cant get enough of how good this was! will be making it more for sure:)
I’m so glad you loved it!
What can I substitute for the heavy cream? Would a small amount of cream of mushroom soup work?
Hi Deborah, I haven’t tested a heavy cream substitute. The heavy cream helps sauce thicken. If you happen to try it with cream of mushroom, I would love to know how you like it.
Excellent recipe I added 2 oz of chopped prosciutto and substituted a shallot for onion powder
This recipe was very good and I plan to cook many more times! I did substitute chicken tenders, as the notes mentioned, therefore I cooked the chicken a bit longer, but it was still tender and moist. Natasha, your site is the best! Thank you for being detailed and so specific in your recipes and in step-by-step instructions. I have learned that I can trust your site! ❤️
I’m so happy to hear that, Wanda. Thank you!
This was absolutely delicious! Will make extra next time! Can I freeze the leftovers?
Hi Wanda! I’m glad you loved the recipe. In my experience the sauce doesn’t freeze well, it looses its quality and has a grainy texture when thawed. See my note in the blog above for refrigerating instructions.
I have made this recipe several times and my family absolutely loves it! Didn’t make any changes. Turns out perfect every time.
That’s just awesome! That is the best when the family loves what we parents make. That’s so great!
Hi Natasha! I’m making this for a dinner party. Can you make a little ahead then reheat? Or will it dry out the chicken? Also can you double the recipe?
Hi Heather, yes, it will work to double the recipe and to make this recipe ahead. See the “Make Ahead” instructions on the recipe post and our tips on reheating it. I hope that helps.
Oh thank you! Sorry I missed that portion of the original post👍👍👍
I first made this recipe during the pandemic I think. The thing is is that at 58 years old I never really learned to cook. I used to say ‘I need a recipe to make toast.’ Anyway the family loved it and I found out I could at least follow the well written out recipe. I have made this dish several times now and each time it turns out great. Thank you Natasha. I make several of your recipes.
Hello Natasha, Thanks for posting this amazing recipe. I used precut Honeysuckle turkey breast cutlets instead of chicken bc they’re already cut to size. They turned out moist and tender. I also used evaporated milk bc I forgot to buy half&half, which was tasty but did not thicken as readily. This recipe made four scrumptious XL hungry adult servings.There was adequate amount of broth. It was extremely flavorful.I did use Holland House Marsala Cooking Wine for the first time. It heightened the flavor of the broth and mushrooms. I did feel like it was a restaurant ordered meal. This was the best meal I have cooked in a long time! Out of the ordinary and remarkable! I’m so grateful to you for offering such a delicious main meal. I served w a vegetable medley cooked on stovetop w/carrots, onions, broccoli, cauliflower & asparagus. Bob Evans mashed potatoes on the side. This recipe is definitely ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ‘s. Oooo so good!
How would I adjust the recipe for using boneless, skinless chicken thighs instead?
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.
Hi
I want to try you recipe but have a question.
Can I use marsala cooking wine?
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.
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?
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.
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.
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?
Glad you loved it! Here’s the instant-read thermometer I think you can double the sauce
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!
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.