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Chicken Marsala is a restaurant-worthy dish that’s easy enough to make at home. With tender, pan-seared chicken and a rich, buttery mushroom wine sauce, this dish is packed with deep, savory flavor.
Serve it over homemade pasta or mashed potatoes, and you’ve got an incredible meal that feels special but comes together in no time.
This post was originally created in March 2016 and has been updated with additional photos and helpful tips so that you can easily recreate the recipe in your own kitchen.
What Makes This Chicken Marsala Special?
When I set out to make the best homemade Chicken Marsala, I focused on two things: perfectly cooked chicken and a deeply flavorful sauce. The combination of a good sear on the chicken, the right balance of wine and butter, and just the right technique makes this dish outstanding.
- Marsala wine adds depth – This Italian wine has a smoky, slightly sweet flavor that enhances the mushrooms and broth. I also use it to make my Pork Tenderloin Marsala.
- Butter makes everything better – The final addition of butter gives the sauce a velvety richness.
- Perfectly seared chicken – Cooking the lightly breaded chicken in a hot pan first locks in the juices and creates a golden crust.
- Mushrooms add flavor and texture – Sliced mushrooms absorb all that wonderful Marsala and butter, creating an incredible flavor boost.
Ingredients You’ll Need
You only need a few pantry staples and a bottle of Marsala wine to bring this dish together.
- Chicken breasts – Pounded thin to ensure even cooking
- Flour – Lightly coats the chicken for a golden crust
- Marsala wine – Look for dry Marsala for the best balance of flavor
- Chicken broth – Adds depth and keeps the sauce from becoming too heavy
- Mushrooms – Choose cremini or baby bella for a more robust flavor
- Garlic – Just enough to add a little bite
- Butter – Stirred in at the end for richness
- Fresh herbs – A sprinkle of chives or parsley for a finishing touch
Can I Substitute the Marsala Wine?
This is a common question I get from readers. The answer is yes.
While Marsala wine has a unique flavor and is easy to find at most grocery stores, you can substitute it if needed. Try:
- Dry white wine (such as Chardonnay) with a splash of brandy
- A mix of chicken broth and a touch of balsamic vinegar for depth
Step-by-Step: How to Make Chicken Marsala
This dish is quick to prepare and doesn’t require any complicated techniques. Follow these simple steps for a flawless result.
Step 1: Tenderize the Chicken
- Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
Step 2: Coat the Chicken
- Mix flour with salt and pepper and dredge the chicken, shaking off excess.
Step 3: Pan-Sear the Chicken
- Heat oil in a large skillet over medium-high heat.
- Sear the chicken for 2-3 minutes per side until golden brown, then transfer to a plate.
Step 4: Create the Marsala Mushroom Sauce
- Pour the Marsala wine into the pan, scraping up any browned bits.
- Reduce the wine by about half, then add the mushrooms and chicken broth.
- Let the mixture simmer until the mushrooms are tender and the flavors meld.
- Stir in butter until fully melted and silky smooth.
Step 5: Add the Chicken to the Sauce
- Place the warm crispy chicken breasts back into the pan with the mushroom sauce.
Step 6: Serve and Enjoy
- Spoon sauce on top of chicken and gently simmer until heated through.
- Serve over pasta or mashed potatoes
Expert Tips for the Best Chicken Marsala
With plenty of recipe testing, I’ve found these tips help make this dish perfect every time:
- Use dry Marsala wine – Sweet Marsala can make the sauce overly sugary. Dry is the way to go for a balanced flavor.
- Don’t skip reducing the wine – Cooking down the Marsala intensifies its flavor and prevents the sauce from being too thin.
- For a thicker sauce, use a slurry – If you prefer a thicker consistency, whisk together a tablespoon of cornstarch with an equal amount of water and stir it in at the end.
- Serve immediately – This dish is best enjoyed right away, as the sauce continues to thicken as it sits.
If you’re looking for a foolproof way to elevate your weeknight dinner, this Chicken Marsala is the way to go. It’s elegant, full of flavor, and incredibly satisfying. Once you try it, it just might become a staple in your kitchen!
More Chicken Dinner Recipes
If you’re like me and always have chicken in the freezer, here are some more family friendly recipes I think you’ll enjoy.
- Homemade Chicken Pot Pie
- Chipotle Chicken Quesadillas
- Dutch Oven Roasted Chicken
- Buttermilk Fried Chicken
- Chicken Piccata
- Easy Chicken Parmesan
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Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts about 3 breasts
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons oil I use avocado oil, amount may vary
- 1 1/2 cups marsala wine
- 1 teaspoon garlic about 2 cloves, minced
- 16 ounces mushrooms thinly sliced
- 2 cups chicken broth
- 8 tablespoons butter
- Fresh herbs such as chives or grated cheese for garnish, optional
Instructions
- To prepare the 1 1/2 pounds boneless skinless chicken breasts, tenderize them by placing them inside a plastic storage bag or under a layer of plastic wrap and beat them with a meat tenderizer or heavy rolling pin until they are a uniform thickness.
- Add the 1 cup all purpose flour, 1 teaspoon salt, and 1 teaspoon ground black pepper to a shallow dish and mix well. Coat the chicken with the flour mixture and shake off any excess.
- Heat a large frying pan or Dutch oven medium heat and add 4 tablespoons oil to coat the bottom of the pan. When the oil is hot add the chicken and cook until golden brown, 2 to 3 minutes each side. Remove from heat and transfer to a plate tented with foil to keep warm.
- Add the 1 1/2 cups marsala wine to the pan and scrape bottom of pan while cooking over medium high heat. Continue cooking the wine until the volume decreases to about a forth of what you added, then add the 1 teaspoon garlic, sliced 16 ounces mushrooms and 2 cups chicken broth. Allow to heat through.
- Stir in the 8 tablespoons butter and finish by spooning over the cooked chicken. Serve with pasta or mashed potatoes. Garnish with fresh herbs or cheese if desired.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Krissy, I love your recipes ☺️
Chicken Marsala is one of my favorite Italian dishes to make. Your recipe looks great!
This Marcela recipe was delicious. We had it over pasta.With a nice glass of vino.
Chicken marsala is such a classic recipe and it’s been forever since I’ve had it. Will definitely have to give your recipe a try!
What a great recipe, so many wonderful flavors, love the chicken in it
I love chicken marsala! It’s one of my favorite dishes I remember from my childhood! Looks so delicious ♥
This is such a tasty, elegant dish! No leftovers in my home!