Chicken Marsala Recipe
Ready in under an hour, this Chicken Marsala Recipe brings tender chicken, earthy mushrooms, and a silky marsala wine sauce right to your skillet—easy, flavorful, and downright delicious.
This classic Italian-inspired Chicken Marsala Recipe is one of my go-to weeknight dinners and party showstoppers all rolled into one. Originating in Sicily, this dish balances a rich, slightly sweet marsala wine sauce with tender, pan-seared chicken breasts and savory mushrooms. What makes it special? It’s surprisingly simple, and you can lighten it up by swapping heavy cream for low-fat Greek yogurt or using whole-wheat flour for dredging. Personally, I first made this on a chilly autumn evening when I craved comfort without the fuss—ever since, it’s become a family favorite for cozy Sunday suppers and even holiday menus.
Why You’ll Love This Recipe
- Ready in about 45 minutes—perfect for busy weeknights.
- No oven needed—your trusty skillet does all the work.
- Versatile—pair with pasta, rice, mashed potatoes or crusty bread.
- Balanced flavor—savory mushrooms meet slightly sweet marsala wine.
- Simple pantry staples—chances are, you’ve got most ingredients already.
- Customizable—easy gluten-free or lighter tweaks.
- Crowd-pleaser—friends and family always ask for seconds.
- One-pan cleanup—less time washing, more time relaxing.
Ingredients
• 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ½″ thickness
• ½ cup all-purpose flour (or almond flour for gluten-free)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini or button mushrooms, sliced (cremini for deeper flavor)
• 3 garlic cloves, minced (fresh is best)
• ½ cup dry marsala wine (look for Pellegrino or Florio brands)
• ¾ cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• Optional: 2 tablespoons heavy cream or whole-milk Greek yogurt for extra richness
• Lemon wedges, for serving
Tips:
– Choose mushrooms that feel firm and free of spots.
– Pat chicken dry before coating to help the flour adhere.
– For creaminess without the calories, stir in Greek yogurt off the heat.
Directions
- Season and dredge. In a shallow dish, whisk flour, salt, and pepper. Dredge each chicken breast, shaking off excess flour. This thin flour layer helps the sauce thicken naturally.
- Heat butter and oil. Warm a large skillet over medium-high heat. Add butter and olive oil until shimmering. Use a heavy skillet or cast-iron pan for even browning.
- Brown chicken. Sear chicken breasts 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil. Don’t overcrowd the pan—cook in two batches if needed.
- Sauté mushrooms. Reduce heat to medium. Add mushrooms and a pinch of salt; cook 4 minutes, stirring, until they release their moisture and begin to brown.
- Add garlic. Stir in minced garlic and cook 30 seconds until fragrant—watch closely so it doesn’t burn.
- Deglaze with marsala. Pour in marsala wine and scrape up any browned bits from the pan bottom; these bits are flavor gold. Simmer 2 minutes to let alcohol cook off.
- Build the sauce. Stir in chicken broth (and cream or yogurt if using). Bring to a gentle simmer, then return chicken to the pan. Spoon sauce and mushrooms over each breast.
- Finish cooking. Simmer 3–5 minutes, spooning sauce over chicken, until sauce thickens slightly and chicken reaches 165°F.
- Garnish and serve. Sprinkle chopped parsley over the top. Squeeze a lemon wedge for a bright finish—trust me, it’s a game-changer.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes (skillet to table in about 45 minutes)
Total Time: ~50 minutes
Variations
• Spinach & Sun-Dried Tomato Marsala: Stir in 1 cup baby spinach and ¼ cup chopped sun-dried tomatoes at step 7.
• Turkey Marsala: Swap chicken for thinly sliced turkey cutlets, adjusting cooking time to 2–3 minutes per side.
• Vegan Twist: Use plant-based “chicken,” vegan butter, and vegetable broth; finish with cashew cream.
• Mushrooms Galore: Mix cremini, shiitake, and oyster mushrooms for an earthy medley.
• Lemon-Thyme Marsala: Add 1 teaspoon fresh thyme leaves and extra lemon zest for herbaceous zing.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze sauce and chicken separately in freezer-safe bags for up to 2 months.
Reheating: Gently reheat in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Microwave on medium power for 1–2 minutes, stirring halfway through.
Make-Ahead Tip:
Complete steps 1–4, then cover and refrigerate for up to 24 hours. When ready, finish steps 5–9—you’ll shave off prep time and still enjoy fresh flavor.
Notes
• I’ve tested this recipe over a dozen times—my best tip is to let the chicken rest for a few minutes before slicing so it stays juicy.
• If your sauce seems too thin, sprinkle a pinch of flour or cornstarch into it and whisk quickly off heat.
• For a lighter touch, swap butter for extra-virgin olive oil and skip the cream.
• Leftover sauce makes a fabulous topping for mashed potatoes or steamed veggies.
FAQs
Q: Can I make this dairy-free?
A: Yes—use olive oil instead of butter and skip the cream or yogurt. The marsala wine and broth still create a silky sauce.
Q: What’s the best marsala wine to buy?
A: Look for a dry or semi-dry marsala—Pellegrino and Florio are reliable, affordable options.
Q: Can I use bone-in chicken?
A: You can, but cooking time will increase by 5–10 minutes; ensure internal temp hits 165°F.
Q: How thick should I pound the chicken?
A: Aim for about ½-inch thickness so it cooks quickly and evenly.
Q: Is marsala wine necessary?
A: It provides signature flavor, but you can substitute dry sherry in a pinch—taste varies slightly.
Q: Why didn’t my sauce thicken?
A: Let it simmer gently and reduce uncovered. If needed, whisk in a small cornstarch slurry off heat.
Q: Can I prep this gluten-free?
A: Absolutely—use almond flour or gluten-free all-purpose flour for dredging.
Q: How do I avoid soggy mushrooms?
A: Don’t overcrowd the pan; cook mushrooms in a single layer so they brown instead of steam.
Conclusion
This Chicken Marsala Recipe strikes the perfect balance between cozy comfort and elegant Italian flair. With minimal fuss and maximum flavor—thanks to marsala wine, mushrooms, and a luscious pan sauce—it’s sure to become a staple in your dinner rotation. Give it a whirl, leave a comment below with your tweaks, and don’t forget to explore more skillet-friendly favorites like my Creamy Garlic Parmesan Chicken! Enjoy every bite.
Chicken Marsala
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each, pounded to ½″ thickness
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini or button mushrooms sliced (cremini for deeper flavor)
- 3 cloves garlic minced (fresh is best)
- 1/2 cup dry marsala wine (look for Pellegrino or Florio brands)
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons heavy cream or whole-milk Greek yogurt for extra richness
- Lemon wedges for serving
Instructions
- In a shallow dish, whisk flour, salt, and pepper. Dredge each chicken breast, shaking off excess flour. This thin flour layer helps the sauce thicken naturally.
- Warm a large skillet over medium-high heat. Add butter and olive oil until shimmering. Use a heavy skillet or cast-iron pan for even browning.
- Sear chicken breasts 3–4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil. Don’t overcrowd the pan—cook in two batches if needed.
- Reduce heat to medium. Add mushrooms and a pinch of salt; cook 4 minutes, stirring, until they release their moisture and begin to brown.
- Stir in minced garlic and cook 30 seconds until fragrant—watch closely so it doesn’t burn.
- Pour in marsala wine and scrape up any browned bits from the pan bottom; these bits are flavor gold. Simmer 2 minutes to let alcohol cook off.
- Stir in chicken broth (and cream or yogurt if using). Bring to a gentle simmer, then return chicken to the pan. Spoon sauce and mushrooms over each breast.
- Simmer 3–5 minutes, spooning sauce over chicken, until sauce thickens slightly and chicken reaches 165°F.
- Sprinkle chopped parsley over the top. Squeeze a lemon wedge for a bright finish—trust me, it’s a game-changer.
