I remember the first time I made chicken marsala after moving to the U.S. It felt intimidating, but I wanted something comforting and special that didn’t take hours. Over time, this easy recipe became my go-to quick enough for busy nights, with a rich, creamy mushroom sauce that tastes just like a restaurant. Now, I’m excited to share it with you!
Welcome to your next easy and comforting cooking adventure! This homemade chicken marsala recipe is surprisingly straightforward and perfect for busy weeknights. In just 30 to 45 minutes, you can enjoy tender chicken cutlets bathed in a creamy mushroom Marsala sauce that feels fancy but is actually stress-free. Let’s get cooking and bring restaurant-quality dinner right to your table.
Table of Contents
Why You’ll Love This Chicken Marsala Recipe
- Restaurant-quality flavor in under an hour, perfect for weeknight dinners
- Simple, manageable steps designed for cooks of every skill level
- Rich, creamy mushroom Marsala sauce that elevates a basic chicken dinner
- Uses accessible ingredients and straightforward techniques for less stress
What is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish featuring lightly floured chicken cutlets cooked in a savory brown mushroom sauce enriched with Marsala wine. Originating from Sicily, Marsala wine gives this dish its signature rich and subtly sweet flavor.
The Secret to the Sauce: Choosing the Right Marsala Wine
Marsala wine comes in different styles: dry, sweet, fine, and superior. For savory dishes like chicken marsala, dry Marsala is preferred because it adds a deep, complex flavor without overwhelming sweetness. Look for quality bottles labeled “dry” rather than “sweet” or “cooking wine,” which often have less flavor.
Choosing the Right Marsala Wine for Your Dish
When shopping, choose a dry Marsala wine categorized as “Fine” (about 1-2 years aged) or “Superiore” (aged 2+ years) for best results. Avoid brands marked as “cooking wine,” since they tend to contain salt and preservatives that affect flavor. Recommended brands include Florio and Pellegrino, both widely available and reliable for cooking.
Ingredients You’ll Need
Gathering fresh, quality ingredients is the first step to cooking a perfect chicken marsala that tastes like it came from a restaurant. Here’s all you’ll need:
- 2 large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 8 ounces cremini mushrooms (sliced fairly thin)
- 1 large clove garlic (minced)
- 3/4 cup chicken broth
- 1 1/2 tablespoons apple cider vinegar
- 1/2 cup heavy/whipping cream
Ingredient Quality & Selection Tips
Choose organic, hormone-free chicken breasts when possible for the best flavor and texture. Select firm cremini mushrooms with no spots for freshness. To clean mushrooms, gently wipe them with a damp paper towel rather than washing under water to avoid sogginess and flavor loss.
Recommended Kitchen Tools
The right tools will make this recipe even easier:
- Heavy-bottomed skillet (cast iron or stainless steel): Ensures even heat and creates the flavorful browned bits, or fond, essential for the sauce
- Meat thermometer: Guarantees perfectly cooked, juicy chicken without overcooking
- Good chef’s knife: Helps slice chicken and mushrooms precisely for even cooking
These basics keep the process smooth and results consistent.
Step-by-Step Cooking Instructions
- Prepare the Chicken Cutlets: Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with salt, pepper, and garlic powder. Coat each piece in flour.
- Sear to Golden Perfection: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, add chicken and sear for 4-5 minutes per side until golden. Remove chicken and set aside—it will finish cooking in the sauce.
- Sauté the Mushrooms: Add the remaining butter and mushrooms to the skillet. Cook for 3-5 minutes, stirring occasionally until browned.
- Deglaze and Build the Sauce: Add minced garlic, chicken broth, and apple cider vinegar. Let bubble for 2-3 minutes.
- Simmer and Thicken: Stir in the cream, then return chicken to the skillet. Cook 4-5 more minutes until chicken is cooked through and sauce thickens. Season with extra salt and pepper as needed. Garnish with chopped parsley if desired.
Pro Tips for Mastering Your Chicken Marsala
Pounding for Even Cooking
Pound your chicken breasts to an even thickness before cooking. This helps them cook uniformly and stay tender. Use a plastic bag and a meat mallet or rolling pin—it only takes a minute and makes a big difference.
Achieving a Rich Fond & Deglazing Like a Pro
The browned bits (“fond”) on the pan add deep flavor. After searing the chicken, don’t rush to clean the pan. Instead, deglaze by adding broth and vinegar, scraping up those bits. This step builds the complex base for your sauce.
Troubleshooting Your Marsala Sauce
If the sauce is too thin, simmer it a little longer or add a teaspoon of cornstarch slurry (cornstarch mixed with cold water). If it’s too thick, stir in extra chicken broth to loosen. If the sauce separates, lower the heat and whisk vigorously until smooth again.
Preventing Dry Chicken Marsala
Don’t over-sear the chicken initially. It only needs to develop color; finishing cooking in the sauce keeps it juicy. Aim for an internal temperature of 165°F (74°C), measured with a meat thermometer.
Variations and Substitutions
| Ingredient/Option | Substitution/Variation | Notes |
|---|---|---|
| Chicken Breast | Chicken Thighs, Veal Scallopini | Adjust cooking time slightly for thighs. |
| Cremini Mushrooms | White Button, Portobello (sliced), Shiitake | Use fresh mushrooms for best flavor. |
| Marsala Wine | Dry Sherry, Non-Alcoholic (Grape Juice + Balsamic) | For non-alcoholic, substitute white grape juice with splash of balsamic vinegar. |
| Heavy Cream | Half-and-Half, Coconut Cream (full-fat), Oat Cream | May need extra thickening (cornstarch slurry) for lighter options. |
| Flour | Gluten-Free All-Purpose Flour | Ensure your GF blend dredges well. |
| Flavor Boost | Fresh Thyme, Rosemary, Red Pepper Flakes | Add during mushroom sauté or with garlic for extra depth. |
What to Serve with Chicken Marsala
This dish pairs beautifully with a variety of sides:
- Creamy mashed potatoes or garlic roasted potatoes
- Buttered egg noodles or fettuccine pasta
- Fluffy rice pilaf or simple steamed rice
- Sautéed green beans, roasted asparagus, or garlic spinach
Choose your favorites to round out the meal with balance and comfort.
Meal Prep and Storage Guide
Can You Prep Ahead?
Yes! Slice mushrooms and pound chicken breasts ahead of time to save precious minutes. You can also measure out seasonings and broth in advance.
Storing Leftovers
Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days.
Reheating Advice
Reheat gently on low heat with a splash of broth or cream to keep the sauce silky and the chicken tender. Avoid microwaving aggressively or freezing due to cream sauce separation risk.
Frequently Asked Questions (FAQ)
Can I make this chicken marsala recipe dairy-free or gluten-free?
Absolutely! Use coconut or oat cream instead of heavy cream and swap regular flour for gluten-free all-purpose flour or cornstarch for dredging.
What are the best brands of Marsala wine to use for cooking?
I recommend Florio and Pellegrino dry Marsala wines; both bring authentic flavor without overpowering sweetness.
What else can I make with leftover Marsala wine?
Use Marsala wine to make savory sauces for pork or beef, braise mushrooms, or add to a dessert sauce, especially if the bottle is on the sweeter side.
Start Your Cooking Adventure
Chicken marsala is one of those dishes that feels fancy but is actually easy and comforting for busy weeknights. With simple steps and fresh ingredients, you’ll have a rich, flavorful meal ready in under an hour. I’d love to hear how your chicken marsala turns out. Leave a comment with your favorite side dish or questions, and share your photos on social media. Happy cooking!
chicken marsala
Ingredients
Equipment
Method
- Cut the chicken breasts in half lengthwise to create four thinner cutlets, then season them with salt, pepper, and garlic powder before coating each piece in flour.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the floured chicken for 4-5 minutes per side until golden, then remove and set aside.
- Add the remaining butter and sliced cremini mushrooms to the same skillet and cook for 3-5 minutes, stirring occasionally, until they are browned.
- Stir in the minced garlic, chicken broth, and apple cider vinegar, allowing the mixture to bubble and reduce for 2-3 minutes.
- Return the chicken to the skillet, add the heavy/whipping cream, and cook for an additional 4-5 minutes until the chicken is cooked through and the sauce has slightly thickened. Season with extra salt and pepper if needed, and optionally garnish with chopped parsley.
