Chicken Marsala is a classic Italian-American skillet dinner: golden, pan-seared chicken cutlets in a silky mushroom and wine sauce. It’s the sort of meal you make when you want something that feels a little special but doesn’t take hours — weeknight friendly yet dinner-party worthy. If you enjoy speedy, flavorful chicken recipes, you might also like this air-fryer bang-bang chicken recipe that’s perfect for busy evenings.
Why you’ll love this dish
Chicken Marsala delivers big, savory flavor with minimal fuss. The combination of browned chicken, caramelized mushrooms, and the nutty-sweet depth of dry Marsala wine creates a sauce that coats pasta or potatoes beautifully.
"Comforting, elegant, and reliable — this Marsala recipe is my go-to when guests arrive last minute."
Reasons to make it:
- Fast: About 30–40 minutes from start to finish.
- Impressive: Looks and tastes like restaurant food.
- Flexible: Pairs well with pasta, mashed potatoes, rice, or a simple green salad.
- Family-friendly: Mild, savory flavors that most kids enjoy.
How this recipe comes together
The process is straightforward: brown the seasoned chicken in a hot skillet, set it aside, sauté mushrooms and garlic, deglaze the pan with dry Marsala to lift all the browned bits, then finish the sauce with chicken broth and a touch of heavy cream. Return the chicken to the pan to warm and finish cooking through. Expect simple techniques — sautéing, deglazing, and gentle simmering — that build a rich sauce without complicated steps.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced (shiitake or porcini work too)
- 3 cloves garlic, minced
- 1 cup dry Marsala wine (look for “dry” not sweet)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- If breasts are very thick, halve them horizontally or pound to an even thickness so they cook evenly.
- For a lighter sauce, swap half-and-half for heavy cream (sauce will be slightly thinner).
- No Marsala? Dry Madeira or dry sherry are reasonable substitutes in a pinch.
Step-by-step instructions
- Pat chicken dry and season both sides with salt and pepper. Even seasoning helps get a good crust.
- Heat a large skillet over medium heat. Add olive oil and butter until the butter foams.
- Add sliced mushrooms and sauté, stirring occasionally, until browned and their liquid has mostly evaporated, about 5 minutes.
- Stir in minced garlic and cook 30–60 seconds until fragrant. Don’t burn it.
- Push mushrooms to one side. Add chicken breasts to the cleared space and cook until golden, about 6–7 minutes per side depending on thickness. Aim for an internal temperature of 165°F (74°C).
- Remove chicken to a plate and tent loosely with foil. Keep any browned bits in the pan.
- Pour in the Marsala wine to deglaze the skillet, scraping up browned fond with a wooden spoon. Simmer until the wine is reduced by about half, 3–4 minutes.
- Stir in chicken broth, then whisk in heavy cream. Simmer gently, whisking, until the sauce thickens slightly, about 4–5 minutes. Taste and season with salt and pepper.
- Return chicken to the skillet and spoon sauce over each piece. Simmer 1–2 minutes to rewarm and meld flavors.
- Garnish with chopped fresh parsley and serve immediately over pasta, mashed potatoes, or rice.
Best ways to enjoy it
Chicken Marsala pairs beautifully with wide egg noodles, fettuccine, or creamy mashed potatoes to soak up the sauce. For a lighter plate, serve alongside buttered green beans, roasted asparagus, or a crisp arugula salad with lemon vinaigrette. If you prefer darker, juicier meat, try adapting the method to boneless thighs — guidance for a similar lean-cut approach is available in this air-fryer boneless chicken thighs guide.
Plating tip: place a nest of pasta or a scoop of mashed potatoes in the center, set the chicken on top, and spoon plenty of mushrooms and sauce over everything for an attractive, restaurant-style presentation.
Storage and reheating tips
- Refrigerate: Place cooled leftovers in an airtight container and refrigerate up to 3–4 days.
- Freeze: Sauce and chicken freeze well. Use a freezer-safe container and store up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently rewarm on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. Avoid high heat to prevent the cream from separating. Microwave-safe: cover loosely and reheat in short intervals, stirring between bursts.
- Food safety: Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Even thickness: Pound or butterfly chicken breasts for even cooking and a consistent cook time.
- Don’t crowd the pan: Brown chicken in a single layer; overcrowding steams instead of sears.
- Brown well: The fond (brown bits) is flavor gold — don’t skip deglazing with Marsala.
- Taste the wine first: Use dry Marsala; overly sweet bottles will make the sauce cloying.
- Finish low and slow: After adding cream, simmer gently to prevent breaking (curdling).
- Sauce consistency: If the sauce is too thin, simmer uncovered until reduced. If too thick, whisk in a splash of broth.
Creative twists
- Mushroom-forward: Add a variety of mushrooms (cremini, shiitake, oyster) for an earthy depth.
- Lighter version: Replace heavy cream with Greek yogurt stirred in off the heat for tang and lighter texture.
- Gluten-free: Serve over polenta or gluten-free pasta.
- Vegetarian take: Swap chicken for large seared portobello caps or cauliflower steaks and follow the same sauce method.
- Make it spicy: Add a pinch of red pepper flakes when sautéing garlic for a subtle kick.
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes, depending on chicken thickness and how long you reduce the wine.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier. They may need slightly longer to reach 165°F (74°C). Thighs also pair well with richer sauces.
Q: Is Marsala wine necessary?
A: Marsala gives a distinct flavor, but if you can’t find it, dry Madeira or dry sherry are the best substitutes. Avoid sweet or dessert-style Marsala unless you want a much sweeter sauce.
Q: Can I make the sauce ahead of time?
A: Yes. Make the mushroom-Marsala sauce up to two days ahead, store in the fridge, then reheat and finish with cream before adding freshly cooked chicken.
Q: Will the cream separate when reheating?
A: Reheat gently over low heat, stirring frequently. Adding a splash of broth while reheating can help maintain a smooth texture.
Q: Is this kid-friendly?
A: Generally yes — the sauce is savory rather than spicy. For picky eaters, serve the sauce on the side.
If you want a printable, condensed recipe card or a wine pairing suggestion, tell me how you plan to serve it and I’ll tailor one for you.
Chicken Marsala
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each) Pound or halve for even cooking.
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced Shiitake or porcini can be used.
- 3 cloves garlic, minced
- 1 cup dry Marsala wine Look for 'dry' not sweet.
- 1 cup low-sodium chicken broth
- ½ cup heavy cream For lighter sauce, you can use half-and-half.
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat; add olive oil and butter until the butter foams.
Cooking
- Add sliced mushrooms and sauté until browned and liquid has mostly evaporated, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Push mushrooms to one side, add chicken breasts to the cleared space, and cook until golden, about 6–7 minutes per side.
- Remove chicken to a plate and tent loosely with foil.
- Pour in the Marsala wine to deglaze the skillet, scraping up the browned bits. Simmer until reduced by half, about 3–4 minutes.
- Stir in chicken broth and whisk in heavy cream. Simmer gently until the sauce thickens slightly, about 4–5 minutes.
- Return chicken to the skillet and spoon the sauce over it. Simmer for 1–2 minutes to rewarm.
Serving
- Garnish with chopped fresh parsley and serve immediately over pasta, mashed potatoes, or rice.