I grew up watching a skillet of Chicken Marsala bubble on the stove—its sweet-sour wine sauce and tender, flour-dusted chicken felt like a small celebration any night of the week. This classic Chicken Marsala recipe yields golden, thin-cut breasts in a silky mushroom-and-Marsala cream sauce that’s easy enough for a weeknight but elegant enough for guests. If you love fast, flavorful chicken dinners, you might also enjoy an air-fryer take on bold flavors like this air fryer bang bang chicken for another quick option.
Why you’ll love this dish
This Chicken Marsala balances savory mushrooms, a touch of cream, and the unique floral-sweet character of dry Marsala wine. It’s:
- Fast: Thin chicken breasts cook in about 5–6 minutes per side once floured.
- Crowd-pleasing: Mild, rich, and comforting—kids and adults both tend to like it.
- Versatile: Dress it up for date night or serve it simply for a weeknight family meal.
“A weeknight classic—restaurant-worthy sauce with pantry ingredients and no fuss.”
The flavors are layered but approachable; the flour on the chicken gives the sauce body while the Marsala brings a depth you won’t get from plain white wine.
How this recipe comes together
In plain steps, here’s the rhythm of the recipe so you know what to expect:
- Pound thin, dredge briefly in seasoned flour, and pan-sear the breasts until golden.
- Sauté mushrooms, shallot, and garlic in the same skillet to capture those fond bits.
- Deglaze with chicken broth and dry Marsala, reduce, then finish with cream and fresh herbs.
- Rewarm the chicken in the sauce for a minute or two so it stays juicy and coated.
Expect about 30–40 minutes total from start to finish (including pounding and a short sauce reduction).
What you’ll need
- 1½ pounds boneless, skinless chicken breasts, pounded to ¼ inch thick (about 3–4 thin cutlets)
- 3 tablespoons all-purpose flour (for dredging)
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided (2 tbsp for searing, 1 tbsp for mushrooms)
- 1 (8-ounce) package pre-sliced bella or button mushrooms (or 10–12 oz cremini)
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine (sub: dry sherry if needed, but Marsala gives the authentic profile)
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme (or 1 tsp dried thyme)
- 2 tablespoons chopped fresh Italian parsley for garnish (optional)
Notes: If you prefer a lighter sauce, swap half-and-half for the cream and reduce the sauce quicker to concentrate flavor. Gluten-free option: use a 1:1 gluten-free flour for dredging.
Step-by-step instructions
- Mix the dredge: In a zip-top bag combine 3 tablespoons flour, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Prepare chicken: Add the pounded chicken breasts to the bag, seal, and shake until evenly coated. Shake off excess flour.
- Sear the chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes total, turning once, until golden and just cooked through (internal temp ~165°F/74°C). Transfer to a plate and tent loosely.
- Cook mushrooms: Melt the remaining 1 tablespoon butter in the same pan. Add mushrooms and sauté 3–4 minutes, stirring often, until they release liquid and start to brown.
- Add aromatics: Stir in shallots, garlic, and ¼ teaspoon salt. Cook 1–2 minutes until fragrant.
- Deglaze and build sauce: Pour in chicken broth and dry Marsala. Scrape up browned bits from the pan bottom with a wooden spoon.
- Finish the sauce: Add heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle boil, then simmer uncovered for 10–15 minutes until the sauce reduces by about half and thickens slightly.
- Recombine and warm: Return chicken and any accumulated juices to the pan. Reduce heat to low and simmer 2–3 minutes until chicken is reheated and the sauce clings to the meat.
- Garnish and serve: Taste and adjust seasoning. Sprinkle chopped parsley before serving, if using.
Timing tips: Reduce sauce on medium-low to avoid scorching the cream. If sauce thickens too fast, loosen with 1-2 tablespoons of chicken broth.
Best ways to enjoy it
This sauce is rich and saucy—serve it over something that soaks up the juices:
- Mashed or roasted potatoes
- Buttered egg noodles or pappardelle
- Creamy polenta or risotto
- Steamed green beans, sautéed spinach, or a light arugula salad for contrast
For another simple, hands-off chicken main that pairs well with similar sides, try an air fryer option like air fryer boneless chicken thighs when you want crispy skinless pieces quickly.
Plating idea: Spoon sauce over the chicken, scatter extra sautéed mushrooms on top, and add a sprig of thyme for a restaurant-style finish.
Storage and reheating tips
- Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or cream to refresh the sauce and keep the chicken moist. Avoid high heat to prevent cream from separating.
- Safety: Reheat until steaming hot (165°F / 74°C). Do not refreeze previously thawed chicken if it was fully brought to room temperature for more than 2 hours.
Pro chef tips
- Pound evenly: Thin, consistent chicken breasts cook quickly and stay tender. Use a rolling pin or a heavy skillet inside a zip-top bag.
- Don’t overcrowd the pan: Cook chicken in a single layer; crowding lowers the pan temperature and prevents a proper sear.
- Preserve fond: The browned bits (fond) are flavor gold—deglaze with Marsala and broth and scrape them into the sauce.
- Control reduction: Simmer gently. Too high heat can make cream break or make sauce reduce too quickly before flavors meld.
- Taste and adjust: Marsala can vary in sweetness. If your wine is a touch sweet, balance with a squeeze of lemon or an extra splash of broth.
Creative twists
- Mushroom mix-up: Swap in a mix of cremini, shiitake, and oyster mushrooms for a deeper umami profile.
- Dairy-free: Replace heavy cream with full-fat coconut milk for a dairy-free version; flavor will shift but still be rich.
- Herb-forward: Finish with a small knob of cold butter whisked in off-heat for gloss, and add chopped tarragon for an aniseed lift.
- Chicken swap: Use cutlets from boneless thighs for a juicier result. Just shorten searing time slightly if thinner.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay succulent. Reduce searing time if very thin. Internal temp target is still 165°F (74°C).
Q: What can I substitute for Marsala wine?
A: Dry sherry is the closest substitute. For a non-alcoholic option, use extra chicken broth plus a tablespoon of white grape juice for sweetness and depth, but the flavor won’t be identical.
Q: How do I prevent the cream from curdling?
A: Simmer gently over moderate-low heat. Don’t boil vigorously once cream is added. Adding cream off high heat and finishing with a brief gentle simmer keeps it stable.
Q: Can I make this ahead for entertaining?
A: Yes. Make the sauce and sear the chicken ahead; cool and refrigerate. Reheat gently and finish in the sauce before serving. This helps timing and keeps the chicken tender.
Q: Is this dish gluten-free?
A: Not as written—flour is used for dredging. Use a 1:1 gluten-free flour or cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken the sauce instead.
If you want, I can format this as a printable recipe card or convert ingredient amounts for a larger crowd—tell me how many people you need to serve.
Chicken Marsala
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts, pounded to ¼ inch thick (about 3–4 thin cutlets)
- 3 tablespoons all-purpose flour (for dredging) Use gluten-free flour for a gluten-free option.
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided (2 tbsp for searing, 1 tbsp for mushrooms)
- 1 8-ounce package pre-sliced bella or button mushrooms Can substitute with 10–12 oz cremini.
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine Substitute with dry sherry if needed.
- ⅔ cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 2 teaspoons chopped fresh thyme (or 1 tsp dried thyme)
- 2 tablespoons chopped fresh Italian parsley for garnish (optional)
Instructions
Preparation
- In a zip-top bag, combine 3 tablespoons flour, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the pounded chicken breasts to the bag, seal, and shake until evenly coated. Shake off excess flour.
Cooking
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add the chicken and cook 5–6 minutes total, turning once, until golden and just cooked through (internal temp ~165°F/74°C). Transfer to a plate and tent loosely.
- Melt the remaining 1 tablespoon butter in the same pan. Add mushrooms and sauté 3–4 minutes, stirring often, until they release liquid and start to brown.
- Stir in shallots, garlic, and ¼ teaspoon salt. Cook 1–2 minutes until fragrant.
- Pour in chicken broth and dry Marsala. Scrape up browned bits from the pan bottom with a wooden spoon.
- Add heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle boil, then simmer uncovered for 10–15 minutes until the sauce reduces by about half and thickens slightly.
- Return chicken and any accumulated juices to the pan. Reduce heat to low and simmer 2–3 minutes until chicken is reheated and the sauce clings to the meat.
- Taste and adjust seasoning. Sprinkle chopped parsley before serving, if using.