Chicken Marsala is a deliciously creamy mushroom sauce with golden chicken breast that rivals any restaurant’s! Whip up a chef quality chicken dish at home like a pro.
One of the most sought after dishes served in restaurants alongside French Mustard Chicken and Chicken Cacciatore, Chicken Marsala is a popular Italian dish that has been readapted countless times over many years.
Chicken Marsala is actually super fast and easy to make in your very own kitchen. This tantalising, Italian Chicken Marsala recipe incorporates extra sauce to serve with your chicken and sides. Perfect for weekend or weeknight cooking, this is one chicken recipe you will make time and time again.
CHICKEN MARSALA
A variation of the traditional Italian Scaloppine, this Americanised Marsala version is completely addictive. It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
HOW TO MAKE CHICKEN MARSALA
- You’re going to start with thin breast fillets. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets. Quicker and easier than pounding them thin with a meat mallet and yields the same results.
- If you prefer pounding, I’ve included the option in the recipe notes. Whichever option you choose, thinner chicken pieces cook faster and evenly.
- We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.
- Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce! Scrape them up while the mushrooms are releasing their liquid.
HOW TO MAKE CHICKEN MARSALA SAUCE
- Normally Chicken Marsala does not include any cream. However, I found during testing that cream was needed to balance out the strong flavours coming from the wine.
- You can use heavy cream or thickened cream in the sauce.
- For a lighter sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
- The Marsala sauce will not thicken immediately after adding in your cream. Once you add your chicken back into the pan, the flour from the chicken will thicken your sauce.
WHAT WINE FOR CHICKEN MARSALA
Marsala wine is a fortified wine from Sicily with a deep flavour and is used in this sauce to create a caramelised, rich flavor. When making savoury dishes like Chicken Marsala, dry Marsala is the best option. Keep your sweet Marsala for desserts!
MARSALA WINE SUBSTITUTES
- Dry Madeira wine
- Sherry (Dark)
- Port (½ cup)
- Red Vermouth (½ cup)
- ¾ cup of dry white wine mixed with 2-3 teaspoons of brandy.
WHAT TO SERVE WITH CHICKEN MARSALA
This Marsala recipe makes enough creamy sauce to pour over pasta (angel hair is the preferred choice), Creamy Mashed Potatoes or rice. If you’d like to keep it lower in calories, enjoy it over cauliflower rice or zucchini noodles!
Looking for more Italian-American recipes? Try these!
Creamy Lemon Parmesan Chicken Piccata | Creamy Garlic Butter Tuscan Shrimp | Creamy Garlic Parmesan Chicken Alfredo
WATCH HOW WE MAKE THIS DELICIOUS DISH RIGHT HERE!
Chicken Marsala
Ingredients
Chicken:
- ½ cup all-purpose flour (plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked pepper
- 2 boneless chicken breasts skinless, halved horizontally to make 4 fillets
- 2 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
Marsala Sauce:
- 1 tablespoon unsalted butter as needed
- 8 ounces brown mushrooms or Cremini mushrooms, sliced
- 4-5 cloves garlic minced
- ¾ cup dry Marsala wine
- 1 ¼ cup low-sodium chicken broth or stock
- ¾ cup heavy cream thickened cream, evaporated milk or half and half may also be used
- 2 tablespoons fresh parsley chopped
Instructions
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
- In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
Julie Joy says
This is the best Chicken Marsala recipe that I’ve found. The directions were clear and easy to execute. The sauce was delicious! I served with thin spaghetti b/c that’s what was in the cupboard. One of the finest dishes I’ve pulled off thanks to your sharing this recipe. Thanks!
Teresa Spencler says
I made this with 1:1 King Arthur Gluten Free baking flour and bone-in thighs since I had some in the freezer. This recipe nailed it! The sauce was just like my favorite restaurant. I will use boneless skinless breasts next time.
Teresa Spencler says
Forgot to give 5/5 stars. We will be making this all the time.
Rachel says
Wow! I work as a cook at an assisted living facility and Marsala chicken was on the menu and I chose this recipe…. I’m also a picky eater but I try my food before I serve it. I also hate mushrooms but this is probably the best dish I have ever tasted. I brought some home for my family and they love it too! Definitely saving this
Jackie says
Amazzzzing!!! Perfect Chicken Marsala recipe !
Myra says
This was fabulous! The chicken was so tender. I filleted 3 chicken breast and pound them with meat mallet. I also had to substitute sour cream as I had forgotten to buy heavy cream РI just reduced the amount by about half. My kiddos love onion but not mushrooms so I cut the mushroom portion to 4 oz. and saut̩ed 1/2 an onion (slivered) between taking up the chicken and adding the mushrooms.
We will definitely add this to the menu rotation!
Thank you!
Jennifer Mcclinton says
My family Loved this …..
Margaret says
This recipe was delicious and EASY! I used chicken tenders rather than chicken breast. I didn’t pound the chicken. I used the heel of my hand to flatten it. This is good enough for company. And did I say it was easy? It was so so easy! I used angel hair pasta with it. Husband loved it!
Amy Lanier says
I have made this twice in 2 weeks. My husband said it’s his absolute favorite meal I have ever cooked! He’s picky too! He went to cook school because he was a cook in the USMC so for him to say that I am honored! I’ll definitely keep making this and I’ll pass this recipe on. I had zero leftover which never happens in my house. Thank you for sharing all of your delicious recipes. P.S. I use canned cream.
Nancy T. says
I made this tonight and there were sounds of appreciation all around. No groans about “not chicken again”. I tried another recipe about 6 weeks ago with a so so response. This one is a keeper for sure. Thank you for sharing!
madison bahr says
Chicken marsala is really good and we make it almost every night