Best Chicken Marsala (So Easy!)

Chicken Marsala is a beloved Italian-American dish that will wow your dinner guests every time. Chicken breasts are dredged in flour and seared until juicy and golden, then simmered in a luxurious Marsala wine sauce layered with tender mushrooms, aromatics, and fresh herbs.

Chicken Marsala in a braiser pan. — *Photo: Gayle McLeod*

Why I Make This Chicken Marsala Often

Special Italian-inspired dinners at home are my absolute favorite — like this Tuscan chicken, chicken piccata, and this outrageously good chicken Marsala. A few of you may remember that I wasn’t a big fan of mushrooms growing up, but this creamy mushroom Marsala wine sauce made me a convert, especially when drizzled over mashed potatoes. It’s a beautiful blend of sweet and savory, with that irresistible umami punch that makes it a mushroom lover’s dream. Trust me, it’s the kind of sauce you’ll want to pour over everything! But here are a few other reasons why I make this dish often:

It feels restaurant-worthy but is super simple. All you need to do is sear the chicken, make the sauce, and let everything simmer together. Plus, the ingredients are simple everyday ingredients, making it easy and accessible.
It always gets rave reviews. And nothing matters more to me than my friends and family enjoying a home-cooked meal that I’ve made for them. So if you need a dish to impress for a dinner party or an elevated weeknight meal, this is the one!
You can use leftover Marsala wine in other dishes, such as mushroom risotto and braised short ribs, or even to create a simple buttery Marsala wine sauce to spoon over ribeye steak or pork chops. And for dessert, it’s amazing in zabaglione as a delicious flavor-enhancing ingredient.

Chicken Marsala Ingredients

For the chicken: Boneless skinless chicken breasts will be dredged in a flour mix of cornstarch (or other flour), salt, and black pepper, then cooked in olive oil and unsalted butter for a golden finish.
For the mushroom Marsala sauce: Think of this as a sautéed mushrooms dish transformed into a heavenly, creamy sauce! It’s a simple yet robust blend of sliced baby bella or cremini mushrooms, shallots, garlic, chicken broth, Marsala wine, butter, heavy cream, and fresh parsley. And if you need substitutions, I’ve got options below.

Find the printable recipe with measurements below.

What Is Marsala Wine?

Marsala wine is a fortified wine from Sicily, Italy, known for its rich, nutty, and slightly sweet flavor. It’s used mainly in cooking and baking, but can also be enjoyed as an aperitif. It comes in dry (secco), semi-dry (semi-secco), and sweet (dolce) varieties, but for chicken marsala, grab a dry or semi-dry bottle to complement the savory flavors in this dish.

How To Make Chicken Marsala

Slice chicken breasts. Slice the chicken breasts in half lengthwise, making 4 thinner cutlets. This helps the chicken cook faster and more uniformly. And if your slices end up uneven, pound the bigger cutlet into the same size as the other so they’re even. This has happened to me several times, so don’t panic if it does!

Season the chicken. Mix the flour, salt, and pepper in a shallow dish or bowl. Dredge the chicken in the flour mixture, coating both sides and place them on a separate plate.

Sear the chicken. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until it has a nice golden crust. It’s okay if it’s not fully cooked through, as it will simmer again with the sauce. Then, use tongs to remove the chicken to a plate.

Sauté the mushrooms. Melt the remaining butter in the pan, add the mushrooms, and sauté for 2 to 3 minutes, stirring occasionally, until lightly browned. Then, add the garlic and shallot and saute for another 30 seconds.

Make the sauce. Add the broth, Marsala wine, and heavy cream to deglaze the pan. Stir together and bring the liquid to a boil, then lower the heat and simmer until it’s thickened and reduced by half, about 10 to 15 minutes.

Return the chicken. Add the chicken back to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes. Sprinkle with freshly chopped parsley and serve this with any of the delicious options below!

Ingredient Substitutions

If you can’t find Marsala wine → use dry sherry. It’s a great alternative with a similarly rich and nutty flavor that works well in savory dishes like this.
If you can’t have cornstarch → use arrowroot powder or your preferred flour. Just be aware that the longer you simmer arrowroot powder, it’s likely to become gummy.
For a dairy-free alternative → use cashew cream or coconut cream (not coconut milk) instead of heavy cream. But keep in mind that coconut cream will impart a mild coconut flavor.

More Chicken Recipes You’ll Love

If you make this chicken marsala recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Description

This easy chicken Marsala will wow your dinner guests with its tender, golden-crusted chicken simmered in a delicious mushroom Marsala sauce. Watch the video below to see how I make this in my kitchen!

Slice chicken breasts. Cut the chicken breasts in half lengthwise, making 4 thinner cutlets.
Season the chicken. Mx the flour, salt, and pepper in a shallow dish or bowl. Dredge the chicken in the mixture, coating both sides.
Sear the chicken. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until it has a golden crust. It’s okay if it’s not fully cooked through at this point, as it will simmer again. Use tongs to remove the chicken to a plate.
Saute the mushrooms. Melt the butter in the pan. Add the mushrooms and saute for 2 to 3 minutes, stirring occasionally, until lightly browned. Add the garlic and shallot and saute for another 30 seconds.
Make the sauce. Add the broth, Marsala wine, and heavy cream to deglaze the pan. Stir together and bring the liquid to a boil, then lower the heat and simmer until it’s thickened and reduced by half, about 10 to 15 minutes.
Return the chicken. Add the chicken back to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes. Sprinkle with freshly chopped parsley before serving.

Grab a dry or semi-dry Marsala wine bottle to complement the savory flavors in this dish.
If you’re wondering if this is safe for kids — most folks say yes, it is! The vast majority of the alcohol in the Marsala wine will burn off as it simmers in the pan.
To store for the week: This will stay good for 3 to 4 days in an airtight container in the fridge.
To freeze for later: If you want to keep it for longer, freeze the chicken marsala in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Make sure to leave some room for expansion when freezing liquids like the sauce.
For reheating: When reheating, you can warm it in a saucepan on low heat, stirring occasionally to prevent the sauce from separating. You can also use the microwave, but be sure to heat it in short bursts and stir to avoid uneven heating.
Can you save an opened bottle of Marsala wine? You sure can! It will store perfectly fine in the fridge for a couple of months. Then you can use it in any of the recipes I mentioned above in the intro or enjoy it as an aperitif!

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Behind The Scenes

The first time I tested this recipe I used arrowroot flour, which is often my go-to flour when searing chicken. But, unlike my chicken piccata or other recipes where you quickly sear the chicken and then remove it, the chicken in this recipe simmers in the marsala sauce for a good 10 to 15 minutes. And unfortunately, when arrowroot flour or tapioca flour simmers or boils for more than a minute or two, it can become a bit gummy, which is not the most desirable outcome for the sauce. That’s why I then switched to cornstarch for this recipe, and it turned out perfectly!