Chicken Marsala is a timeless Italian-American favorite that feels elegant yet comes together in just 30 minutes. Tender, lightly pan-fried chicken breasts are bathed in a rich Marsala wine and mushroom sauce that’s savory, slightly sweet, and deeply comforting. It’s easy enough for a weeknight dinner but impressive enough for guests — the kind of recipe everyone should have in their back pocket.

Why Chicken Marsala Is a Classic

What makes Chicken Marsala so beloved is its perfect balance of flavors:

• Golden pan-seared chicken for texture and richness
• Earthy mushrooms that soak up the sauce
• Marsala wine, a fortified Italian wine that adds nutty sweetness
• Butter and olive oil for a silky, restaurant-style finish

Despite its sophistication, Chicken Marsala uses simple pantry ingredients and requires no special equipment.

What Is Marsala Wine?

Marsala is a fortified wine from Sicily with a slightly sweet, nutty profile. In cooking, it reduces beautifully, creating a sauce that’s complex without being overpowering. For best results, use dry Marsala wine labeled “secco” rather than sweet dessert Marsala.

Substitution tip: In a pinch, dry sherry or port wine can be used, though the flavor will be slightly different.

Ingredients You’ll Need

• Boneless, skinless chicken breasts (pounded thin)
• All-purpose flour
• Salt, black pepper, dried oregano
• Butter and olive oil
• Fresh mushrooms (white or cremini)
• Marsala wine
• Cooking sherry

These simple ingredients transform into something truly special once they hit the skillet.

How to Make Chicken Marsala

1. Prepare the Chicken

Pound chicken breasts to an even thickness so they cook quickly and evenly. Dredge lightly in seasoned flour.

2. Pan-Fry Until Golden

Cook chicken in butter and olive oil until lightly browned. Remove and set aside.

3. Build the Sauce

Add mushrooms to the same skillet, letting them soak up all those flavorful browned bits. Pour in Marsala wine and sherry.

4. Simmer to Perfection

Return chicken to the pan, cover, and simmer until the sauce reduces and the chicken is fully cooked and tender.

5. Serve Immediately

Spoon the glossy mushroom sauce over the chicken and enjoy.

Pro Tips for the Best Chicken Marsala

• Don’t overcrowd the pan — cook chicken in batches if needed
• Use fresh mushrooms, not canned, for best texture
• Pound chicken evenly to avoid dry spots
• Deglaze properly by scraping browned bits from the pan — that’s where the flavor lives
• For a creamier version, add a splash of half-and-half or heavy cream at the end

What to Serve With Chicken Marsala

Chicken Marsala pairs beautifully with both hearty and light sides:

• Creamy mashed potatoes
• Buttered pasta or egg noodles
• Risotto
• Steamed green beans or asparagus
• Crusty Italian bread to soak up the sauce

Storage & Freezing

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Chicken Marsala freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven or on the stovetop.

Easy Variations

• Creamy Chicken Marsala: Add cream at the end
• Extra Mushroom Lovers: Double the mushrooms
• Onion Addition: Thinly sliced onions add sweetness
• Low-Carb: Serve over cauliflower mash instead of pasta

Final Thoughts

Chicken Marsala proves that a dish doesn’t need complicated steps or fancy ingredients to feel luxurious. With its savory mushroom sauce, tender chicken, and signature wine reduction, it’s a recipe you’ll come back to again and again — whether you’re cooking for family, friends, or just yourself.