Chicken Marsala is one of those dinners that feels restaurant-fancy but is secretly very simple to cook at home. Tender golden chicken breasts simmer gently in a rich mushroom and Marsala wine sauce — slightly sweet, buttery, and deeply savory.
The best part? You only need about 30 minutes and basic pantry ingredients to create a meal that looks impressive enough for guests yet easy enough for a weeknight.
Once you make this classic Italian favorite, it quickly becomes a repeat dinner in many homes.
What Is Chicken Marsala?
Chicken Marsala is a traditional Italian-American dish made with:
- Thin pan-fried chicken cutlets
- Mushrooms
- Marsala wine (a fortified Italian wine)
- Butter and olive oil
The wine reduces into a glossy sauce that coats the chicken beautifully. The flavor is rich, slightly nutty, and gently sweet — never overpowering.
Ingredients & Why They Matter
Chicken
- Boneless skinless chicken breasts (pounded thin)
Thin chicken cooks evenly and stays juicy.
Coating
- All-purpose flour – helps the chicken brown and thickens the sauce
- Salt & pepper – simple seasoning base
- Dried oregano – subtle Italian aroma
Cooking Fats
- Butter – gives richness
- Olive oil – prevents butter from burning and adds flavor
Sauce
- Mushrooms – absorb the sauce and add umami
- Marsala wine – signature sweet, nutty flavor
- Cooking sherry – deepens and balances the sauce
Step-by-Step Instructions
1. Prepare the Chicken
In a shallow bowl mix:
- Flour
- Salt
- Pepper
- Oregano
Lightly coat each chicken piece in the mixture. Shake off excess.
2. Brown the Chicken
Heat butter and olive oil in a large skillet over medium heat.
Add chicken and cook 4–5 minutes per side until lightly golden.
Do not overcrowd the pan.
3. Add Mushrooms & Wine
Flip the chicken and add:
- Sliced mushrooms
- Marsala wine
- Cooking sherry
The pan will deglaze and all the flavor lifts into the sauce.
4. Simmer
Cover and simmer 10 minutes, turning once, until:
- Chicken is cooked through
- Sauce slightly thickens
- Mushrooms are tender
Serve immediately with sauce spooned over the top.
What To Serve With Chicken Marsala
This dish loves something that absorbs sauce:
- Creamy mashed potatoes
- Butter pasta
- White rice
- Risotto
- Dinner rolls
- Steamed vegetables
- Tuscan white beans
Tips & Variations
For Creamy Marsala
Add 2–3 tablespoons heavy cream at the end.
No Marsala wine?
Use:
- Port wine
- Madeira
- Sweet sherry
Extra Flavor
Add sliced onions or garlic while sautéing mushrooms.
More Mushrooms
Double them — many cooks prefer this version!
Storage & Reheating
Refrigerator
Store in airtight container up to 3 days
Freezer
Freeze up to 2 months
Reheat
Best method:
Oven at 350°F (175°C) for 15 minutes
Or gently warm on stovetop with splash of broth.
Chicken Marsala
Ingredients
Method
- Mix flour, salt, pepper, and oregano in a shallow bowl.
- Coat chicken pieces lightly in the flour mixture.
- Heat butter and olive oil in a large skillet over medium heat.
- Cook chicken 4–5 minutes per side until lightly browned.
- Add mushrooms, Marsala wine, and sherry.
- Cover and simmer 10 minutes, turning once, until chicken is cooked through.
- Serve hot with sauce spooned over chicken.
Notes
- Add cream for a creamy version.
- Port wine can replace Marsala.
- Double mushrooms for richer flavor.
- Reheat gently to prevent drying.
FAQs
Can I make it without alcohol?
Yes — replace wine with chicken broth + 1 tsp balsamic vinegar.
Why pound chicken thin?
It cooks evenly and stays juicy.
Can I use chicken thighs?
Yes, boneless thighs work great — cook slightly longer.
Is the sauce supposed to be thick?
Lightly silky, not gravy-thick.
