chicken marsala brings together tender chicken cutlets and earthy mushrooms in a rich, glossy Marsala wine sauce that tastes like something straight out of an Italian trattoria. I first made this on a busy Tuesday night when I needed dinner fast but still wanted something special, and I couldn't believe how restaurant-quality it turned out with just one skillet and 25 minutes. The sauce clings to every piece of chicken marsala, savory and slightly sweet, with butter melting into every bite.
If you love quick skillet dinners, you'll also want to try this Easy Ginger Soy Fish Recipe or this Easy Smothered Pork Chops recipe .For a cozy Italian-inspired meal, pair it with Easy Spinach Tortellini Soup with Italian Sausage recipe .
Why You'll Love This chicken marsala
This chicken marsala skillet comes together in just 25 minutes, which makes it perfect for busy weeknights when you want something better than takeout. The ingredients are simple and straightforward, nothing fancy or hard to find. You get restaurant-style chicken marsala at home without any complicated techniques or long cooking times. The mushroom Marsala wine sauce is so good you'll want to spoon it over everything, and the whole dish feels elegant enough for company but cozy enough for a regular Tuesday dinner.
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chicken marsala Ingredients
Here's everything you need to make this easy Italian chicken marsala recipe.
See Recipe Card Below This Post For Ingredients Quantities
- Chicken breasts: Thinly sliced boneless, skinless chicken marsala breasts or chicken cutlets work best here. The thinner pieces cook quickly and stay tender. If you can't find thin-cut chicken, just slice regular breasts in half horizontally and pound them to about ¼-inch thickness.
- All-purpose flour: Used for dredging the chicken marsala , which creates a light coating that helps the chicken brown beautifully and thickens the sauce slightly.
- Kosher salt: Seasons the flour coating and the finished sauce. You can adjust to taste as you go.
- Black pepper: Adds a gentle kick of warmth to the flour mixture.
- Olive oil: Extra-virgin olive oil is perfect for pan-frying the chicken marsala . It can handle the heat and adds a little fruity richness.
- Mushrooms: Sliced fresh mushrooms turn tender and golden in the skillet, soaking up all the flavors from the pan. Button or cremini mushrooms both work great.
- Marsala wine: Dry Marsala wine is the star of the sauce. It's a fortified wine with a slightly sweet, nutty flavor that makes this dish taste so special. You can find it in most grocery stores near the cooking wines.
- Chicken broth: Adds body and savory depth to the sauce, balancing the sweetness of the Marsala.
- Garlic: Minced garlic brings a punch of flavor. Fresh garlic tastes best, but jarred minced garlic works in a pinch.
- Butter: Salted butter melts into the sauce and gives it a silky, rich finish that coats the chicken marsala perfectly.
- Heavy cream (optional): A splash of cream makes the sauce extra velvety and luxurious. It's not traditional, but it's delicious if you want a creamier mushroom chicken marsala .
- Fresh parsley or thyme: A sprinkle of fresh herbs on top adds color and a little brightness to the finished dish.
How to make chicken marsala
Prepare the chicken: In a shallow bowl, whisk together the flour, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Take each piece of chicken marsala and press it gently into the flour mixture, coating both sides. Shake off any extra flour so you don't end up with clumps, then set the coated chicken aside on a plate.
Cook the chicken: Pour the olive oil into a large skillet and heat it over medium-high heat until it shimmers. Add the chicken marsala pieces in a single layer, making sure not to crowd the pan. Let them cook without moving for about 3 minutes until the bottoms turn golden brown, then flip and cook the other side for another 2 to 3 minutes until just cooked through. Transfer the chicken to a clean plate and set it aside.
Cook the mushrooms: Lower the heat to medium and add the sliced mushrooms to the same skillet. Stir them occasionally and let them cook for 5 to 7 minutes until they soften, shrink down, and start to turn golden at the edges. They'll soak up all the good browned bits left from the chicken marsala .
Make the sauce: Take the skillet off the heat for a moment, then pour in the Marsala wine and chicken broth. Use a spoon or spatula to scrape up all the browned bits stuck to the bottom of the pan, that's where tons of flavor hides. Add the minced garlic and butter, and if you're using cream, add a splash now. Put the skillet back on medium heat and let everything simmer gently for 5 to 8 minutes until the sauce reduces and thickens just slightly. Taste it and add a pinch more salt and pepper if you think it needs it.
Combine chicken and sauce: Nestle the cooked chicken marsala back into the skillet, spooning some of the wine sauce and mushrooms over each piece. Let it all simmer together for 2 to 3 more minutes so the chicken warms through and soaks up the sauce.
Serve: Transfer the chicken marsala to serving plates, spoon the mushroom Marsala wine sauce generously over the top, and sprinkle with fresh parsley or thyme. Serve it right away while everything's hot and the sauce is glossy.
Equipment for chicken marsala
- Large skillet: A 12-inch skillet gives you enough room to cook the chicken marsala without crowding.
- Shallow bowl for dredging: Makes it easy to coat the chicken marsala in the flour mixture.
- Spoon or spatula: For stirring the mushrooms and scraping up browned bits.
- Knife and cutting board: To prep the chicken marsala and slice the mushrooms.
- Plate for resting chicken: Keeps the cooked chicken marsala warm while you finish the sauce.
Substitutions
Marsala wine: If you don't have Marsala, you can use a dry white wine or sherry, though the flavor won't be quite the same. In a pinch, mix ¼ cup white wine with 1 tablespoon of brandy and a teaspoon of brown sugar.
Chicken broth: Vegetable broth or even water with a little extra salt works if that's all you have.
Fresh mushrooms: Frozen mushrooms will work, just make sure to thaw and drain them well first so they don't make the sauce watery.
Heavy cream: You can leave it out entirely for a lighter sauce, or use half-and-half if you want something in between.
Butter: Unsalted butter is fine, just add a little extra salt to taste.
Storage and Reheating Tips
Store any leftover chicken marsala in an airtight container in the fridge for up to 3 days. The sauce might thicken up as it cools, which is totally normal. When you're ready to reheat, warm it gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce back up. You can also reheat it in the microwave in 30-second intervals, stirring in between. I don't recommend freezing this dish since the cream-based sauce can separate when thawed, and the chicken marsala can get a little rubbery.
Expert tips
Pound the chicken evenly: If your chicken marsala pieces are uneven, they'll cook at different rates. Take a minute to pound them to an even ¼-inch thickness for the best results.
Don't skip the deglazing step: When you add the Marsala wine and chicken marsala broth, scraping up those browned bits from the bottom of the pan adds so much flavor to the sauce.
Use dry Marsala, not sweet: Sweet Marsala will make the sauce taste more like dessert. Look for dry Marsala in the wine aisle.
Let the sauce reduce: Give the sauce time to simmer and thicken. If it looks too thin, let it bubble for a few extra minutes.
Add cream at the end: If you're using heavy cream, stir it in after the sauce has reduced so it doesn't curdle.
FAQ
What ingredients do you need for Chicken Marsala?
You need thinly sliced chicken breasts, flour for dredging, olive oil, sliced mushrooms, Marsala wine, chicken marsala broth, garlic, and butter. A splash of cream is optional but makes the sauce extra rich. My mom always says the key is using real Marsala wine, not cooking wine, because the flavor really shines through.
What are common mistakes making Chicken Marsala?
The biggest mistake is overcooking the chicken, which makes it dry and tough. Since the chicken marsala is thin, it only needs a few minutes per side. Another common issue is using sweet Marsala instead of dry, which throws off the balance of the sauce. Also, don't rush the sauce, let it simmer and reduce so the flavors concentrate.
What is Mary Berry's favorite chicken supper?
Mary Berry has mentioned loving simple roast chicken and classic chicken dishes, though I'm not sure she's shared an exact favorite chicken marsala supper recipe. Her style focuses on comforting, well-executed classics, which this chicken marsala definitely fits into.
What is Marsala sauce made of?
Marsala sauce is made from Marsala wine, chicken marsala broth, butter, garlic, and mushrooms. The wine reduces down with the broth to create a rich, slightly sweet sauce that's finished with butter for a silky texture. Some versions add cream for extra richness, and fresh herbs like parsley or thyme brighten it up at the end.
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Pairing
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Simple Chicken Marsala
Ingredients
Method
- Combine flour, salt, and pepper in a shallow bowl. Coat each chicken cutlet in the mixture and shake off excess. prep
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and just cooked through, about 5-6 minutes, flipping once. Transfer to a plate. prep
- Reduce heat to medium and add mushrooms to the skillet. Sauté until tender, stirring occasionally, 5-7 minutes. prep
- Remove skillet from heat and pour in Marsala wine and chicken broth. Return to medium heat and scrape any browned bits from the bottom. mix
- Add garlic and butter (and cream if using) to the skillet. Simmer until sauce slightly thickens, 5-8 minutes. Season with additional salt and pepper. mix
- Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to warm through. finish
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