Chicken Marsala Recipe

This easy Chicken Marsala Recipe features tender chicken breasts seared in a skillet, smothered in a creamy mushroom and Marsala wine sauce—it’s flavorful, quick, and downright delicious.

Ever since I first tasted this Italian classic on a chilly March evening, I knew it would become a staple in my kitchen. Chicken Marsala blends lean protein with earthy mushrooms, a splash of sweet Marsala wine, and a hint of fresh herbs—making it both comforting and light. Over the years, I’ve tweaked the sauce consistency, swapped button mushrooms for creminis, and even experimented with dairy-free cream options. (You know what? A dash of chicken stock can loosen things up if you prefer a thinner sauce.) I typically serve this on Sunday family dinners or bring it to potlucks when I crave a restaurant-worthy recipe that’s also easy on the oven. It’s special—not just because it tastes amazing, but because it brings people together around the table. And yes, with under 30 minutes of active cooking, it’s a lifesaver on busy weeknights.

Why You’ll Love This Recipe

• One-skillet wonder—less cleanup, more savoring
• Ready in under 30 minutes—perfect for hectic evenings
• Lean chicken breasts for a protein-packed Italian meal
• Earthy mushrooms plus sweet Marsala wine equals deep flavor
• Easily adaptable—swap in gluten-free flour or dairy-free cream
• Crowd-pleasing and dates back to classic Italian trattorias
• Cozy enough for winter, bright enough for spring dinners
• Family-approved—kids love the mild, savory sauce
• Restaurant-quality at home, without the hefty bill
• Minimal ingredients—mostly pantry staples

Ingredients

• 4 boneless, skinless chicken breasts (6–8 ounces each; pound or halve for even cooking)
• Salt and freshly ground black pepper (to taste)
• ½ cup all-purpose flour (or use gluten-free flour blend)
• 3 tablespoons unsalted butter (or vegan buttery spread)
• 2 tablespoons extra-virgin olive oil (I prefer Colavita or Kirkland)
• 8 ounces cremini or white button mushrooms, sliced (sub shiitakes for a deeper taste)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
• ½ cup Marsala wine (Duca di Salaparuta works well; see note)
• ¾ cup low-sodium chicken broth (homemade or Swanson)
• ¼ cup heavy cream (use half-and-half or coconut cream for a lighter twist)
• 1 tablespoon chopped fresh parsley (plus extra for garnish)
• Optional: pinch of red pepper flakes for a tiny kick

Tips

• Pat chicken dry—this helps you get a golden-brown sear.
• Rest chicken 10 minutes at room temperature for even cooking.
• Use a 10–12″ skillet (cast iron or stainless steel) for best heat retention.

Directions

1. Season and flour the chicken. Pat each breast dry, then season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess—this creates the base for a silky sauce.
2. Heat butter and oil. In a large skillet over medium-high, melt 1 tablespoon butter with the oil until shimmering. A cast iron skillet works wonders here.
3. Sear the chicken. Add two breasts (don’t crowd)—cook 3–4 minutes per side until golden brown; transfer to a plate. Repeat with remaining two, adding more butter if needed.
4. Sauté mushrooms and garlic. Lower heat to medium, add sliced mushrooms and cook until edges are browned, about 5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Deglaze with Marsala wine. Pour in Marsala wine, scraping up browned bits—those bits pack a ton of flavor. Let it bubble for 2 minutes.
6. Build the sauce. Add chicken broth and heavy cream, stirring to combine. Simmer gently until the sauce thickens slightly, around 3–4 minutes.
7. Return chicken to skillet. Nestle the seared breasts back in sauce, spooning sauce over the top. Cover and let simmer 4–5 minutes—chicken should reach 165°F.
8. Finish with parsley. Sprinkle chopped parsley, swirl in the remaining butter for a glossy finish, and season with extra salt or pepper to taste.
9. Plate and serve. Arrange chicken on warmed plates, spoon mushrooms and sauce over the top, and garnish with more parsley or a squeeze of lemon if you like a brighter edge.

Servings & Timing

Yield: Serves 4
Prep Time: 10 minutes (plus 10 minutes resting time for chicken)
Cook Time: 20 minutes
Total Time: 30–35 minutes

Variations

• Mushroom medley: Use a blend of shiitake, button, and oyster mushrooms for an umami bomb.
• Lemon Marsala: Add a squeeze of fresh lemon juice before serving for a citrus lift.
• Creamy spinach twist: Stir in 2 cups baby spinach until wilted for extra greens.
• Turkey Marsala: Swap chicken for turkey cutlets—same cook time, lighter flavor.
• Dairy-free option: Use almond milk and coconut cream instead of heavy cream.
• Gluten-free Marsala: Coat chicken in chickpea flour or rice flour for a nutty flavor.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days—label with date.
Freezer: Freeze portions in freezer-safe bags or containers for up to 2 months; thaw overnight in the fridge.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or water if sauce is too thick. Microwave-friendly for a quick lunch in under 2 minutes.
Make-Ahead Advice: Sear chicken and prep sauce up to a day ahead; refrigerate separately and combine in step 7 for a stress-free dinner.

Notes

• Wine choice matters—opt for a dry, medium-sweet Marsala; avoid cooking-wine varieties packed with salt.
• Mushrooms release moisture, so give them time in the pan—patience yields a richer sauce.
• If sauce seems thin, whisk a teaspoon of flour or cornstarch with water and stir in; let simmer another minute.
• For extra tenderness, pound chicken to an even thickness before seasoning.

FAQs

1. Can I use chicken thighs instead of breasts?
   Absolutely—boneless thighs add more fat and flavor; reduce cook time by a minute per side.
2. What’s the best way to measure doneness?
   Use an instant-read thermometer—165°F in the thickest part ensures safety and juiciness.
3. My sauce turned out too salty—help!
   Stir in unsweetened coconut cream or extra broth to mellow the saltiness, then re-season carefully.
4. Is there a non-alcoholic substitute for Marsala wine?
   Yes, use extra chicken broth plus a teaspoon of white grape juice or apple cider vinegar.
5. Can I make this dairy-free?
   Swap butter for vegan margarine and heavy cream for full-fat coconut milk or cashew cream.
6. How do I get a crisp crust on my chicken?
   Ensure your skillet is hot, chicken is patted dry, and you don’t move it too soon—sear until golden.
7. Will this recipe work at high altitude?
   Increase simmer time by a couple of minutes; the lower boiling point means you need a bit more time to thicken.
8. Any side dish suggestions?
   Mashed potatoes, buttered egg noodles, or sautéed green beans all pair beautifully.

Conclusion

This Chicken Marsala Recipe strikes the perfect balance between easy weeknight cooking and indulgent Italian flavors. With minimal prep, one skillet, and ingredients you likely have on hand, it’s a foolproof way to impress family and friends—on a busy Tuesday or for a cozy Sunday supper. Give it a try, let me know how it turned out, and don’t forget to explore my Creamy Garlic Mashed Potatoes and Sautéed Green Beans recipes for a full, mouthwatering meal!