Chicken Marsala

Table of Contents

1. Ingredients
2. Substitutions and Additions
3. How to Make this Chicken Marsala Recipe
4. How To Serve this Recipe for Chicken Marsala
5. Why You'll Love This Recipe for Chicken Marsala
6. Recipe FAQ
7. Serving FAQ
8. Storage FAQ
9. JUMP TO RECIPE

Make this easy chicken Marsala for dinner tonight using simple ingredients and just one pan. The rich mushroom sauce cooks fast and adds bold flavor. This classic Italian-American chicken dish tastes like something from a fancy restaurant. Serve it with mashed potatoes, noodles, or rice to soak up the sauce.

This easy chicken Marsala recipe comes with step-by-step photos and clear directions you can follow. We included pro tips and tricks to help you make it perfect. Plus, we answered the most frequently asked questions about making and serving chicken Marsala.

Chicken Marsala takes just forty-five minutes and brings bold flavor with tender chicken and a rich mushroom wine sauce. It’s the perfect weeknight dinner or fancy dish for guests without the stress.

You only need one pan and a few simple ingredients to make this restaurant-style chicken at home. Everyone will want seconds, so make extra.

What you'll need to make this easy chicken marsala recipe:

• ⅓ cup of all-purpose flour
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 6 thin chicken filets or cutlets
• 2 tablespoons of olive oil
• ¼ cup of unsalted butter
• 2 cups of brown mushrooms, sliced
• ¼ cup of shallots, finely chopped
• 3 teaspoons of garlic, minced
• 1 cup of chicken broth, low-sodium
• ¾ cup of dry Marsala wine
• ½ cup of heavy cream, 33%
• 1 tablespoon of fresh thyme, chopped
• 1 tablespoon of fresh parsley, chopped

Switch up your chicken marsala by swapping ingredients or adding bold extras! These quick changes make the dish truly yours. Here are some top substitutions and additions:

• Substitute Chicken Breasts: Use boneless chicken thighs for a juicier, richer version.
• Add Garlic: Toss in fresh minced garlic with the mushrooms to boost the flavor of the Marsala sauce.
• Substitute White Mushrooms: Swap for baby bella or cremini mushrooms to give the sauce a deeper, earthy flavor.
• Add Fresh Herbs: Sprinkle chopped parsley or thyme on top right before serving for extra color and taste.
• Substitute Marsala Wine: Use dry sherry or white wine if you don’t have Marsala on hand.

Follow our step-by-step instructions and helpful photos to make the best chicken Marsala at home. Use our tips and tricks below to save time and boost flavor. Let’s get started and make this easy dinner tonight!

FIRST STEP: In a large Ziploc bag, shake together the flour, salt, and pepper. One at a time, place the chicken filets into the bag and shake until fully coated.

SECOND STEP: Heat the olive oil and butter in a 13-inch frying pan over medium-high heat.

Add the chicken and cook until an internal temperature of 165°F is reached. Remove the chicken from the pan and set aside. 

THIRD STEP: In the same pan with the leftover butter and oil, add the sliced mushrooms, shallots, and garlic.

Cook over medium-high heat for two to three minutes until the mushrooms are browned and soft. 

FOURTH STEP: Turn the heat down to low-medium. Pour in the chicken broth and wine.

Cook for 12 to 15 minutes, until the liquid has reduced in volume by about half.

FIFTH STEP: Stir in the heavy cream and thyme.

SIXTH STEP: Add the chicken back into the pan and simmer over low heat for 7 to 10 minutes, until the sauce thickens.

SEVENTH STEP: Sprinkle fresh parsley over the top before serving. 

This easy chicken Marsala recipe works for busy weeknights, cozy family dinners, and even special occasions. It’s easy to serve and pairs with so much!

• Serve for a family dinner: Kids love the creamy mushroom sauce and tender chicken, especially over Parmesan noodles or mashed potatoes. Pair it with creamed corn or homemade dinner rolls for a full meal.
• Make it for guests or holidays: This recipe looks fancy but comes together fast, which makes it perfect for holidays or dinner parties. Add a side of air-fryer carrots or creamy baked mac and cheese to impress.
• Enjoy during fall or winter: The warm sauce and skillet-cooked chicken make this great for cold nights. Serve it with baked sweet potato casserole or homemade stuffing for extra comfort.

Chicken Marsala has stayed a reader favorite for good reason. It’s quick, cozy, and feels fancy without the fuss. This recipe hits all the marks—easy steps, rich flavor, and family-friendly comfort straight from your own kitchen.

Here’s why this chicken Marsala recipe wins every time:

• Easy to Make: You only need one pan and forty-five minutes to bring this to the table.
• Weeknight Friendly: It feels special, but you can still throw it together after a long day.
• Tried and True: Readers keep coming back because it works every single time.
• Crowd-Pleaser: Kids and grown-ups both scrape their plates clean—no leftovers in sight.
• Minimal Ingredients: You probably have everything already in your pantry or fridge.
• Comfort Food Classic: It’s cozy, warm, and full of rich flavor in every single bite.

It’s no surprise this chicken Marsala keeps showing up on dinner tables—it just works!

Do I need to use boneless chicken breasts for chicken marsala?
Yes, boneless chicken breasts work best because they cook quickly and stay tender in the sauce.

How thin should I pound the chicken for this recipe?
Pound the chicken to about ¼ inch thick so it cooks evenly and stays juicy in the wine sauce.

Do I need to use marsala wine for chicken marsala?
Yes, marsala wine gives chicken marsala its signature flavor. You need it for that deep, rich sauce.

Should I cook the mushrooms before adding the wine?
Yes, cook the mushrooms first so they soften and brown. Then, add the wine to build flavor in the sauce.

Can I use a stainless steel or cast iron skillet?
Yes, both stainless steel and cast iron work well because they brown the chicken and mushrooms nicely.

How do I thicken the sauce in chicken marsala?
Let the sauce simmer for a few extra minutes so it naturally reduces and thickens without needing flour.

What type of marsala wine should I use in this recipe?
Use dry marsala wine for chicken marsala. Sweet marsala will make the sauce too sugary for a savory dinner.

Do I need to dredge the chicken in flour first?
Yes, dredging the chicken in flour helps it brown better and slightly thickens the sauce while it cooks.

How long should I cook chicken in the sauce?
Cook the chicken for about five minutes until it’s fully done and coated in the sauce.

What’s the best way to serve chicken marsala for dinner?
Serve the chicken hot with plenty of sauce spooned over the top for a cozy, satisfying main dish.

Can I serve chicken marsala at a holiday or special event?
Yes, this chicken dish looks fancy and tastes rich, which makes it perfect for holidays, birthdays, or dinner parties.

Should I slice the chicken before serving chicken marsala?
No, keep the chicken breasts whole when serving. This helps the dish look impressive and keeps the chicken juicy.

Can I double the recipe to serve a larger group?
Yes, double the ingredients and use a large skillet to cook more for family gatherings or guests.

Is chicken marsala a good choice for picky eaters?
Yes, kids and adults both enjoy marsala thanks to the simple ingredients and rich mushroom sauce.

When is the best time of year to serve chicken marsala?
Serve during fall or winter when you want warm, comforting meals that come together quickly.

Follow the directions, tips, and tricks below to store your chicken marsala the right way. You’ll keep the chicken juicy and the sauce rich, even after reheating. Stick with these storage methods to make sure every bite still tastes fresh and flavorful.

Can I prepare chicken marsala ahead of time?
Yes, cook the chicken marsala fully, then store it in the fridge. Keep the sauce and chicken together in an airtight container.

What’s the best way to store leftover chicken marsala?
Store leftovers in the fridge in an airtight container. They’ll stay fresh for up to three days.

Can I freeze chicken marsala for later?
Yes, you can freeze chicken marsala. Place cooled portions in freezer-safe containers and freeze for up to three months.

How do I thaw and reheat frozen chicken marsala?
Thaw in the fridge overnight. Reheat it gently on the stove over medium heat until fully warmed.

What’s the best way to reheat chicken marsala for dinner?
Warm the chicken in a skillet over medium heat, stirring often to keep the sauce smooth and the chicken tender.

Can I microwave chicken marsala to reheat it fast?
Yes, heat in a microwave-safe dish. Cover it and heat in thirty-second bursts, stirring between each.

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