Name: Chicken Marsala Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless skinless chicken breasts; ¼ cup cornstarch (or other flour); 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 2 tablespoons unsalted butter; 8 ounces baby bella or cremini mushrooms, thinly sliced; ¼ cup finely chopped shallot (about 1 large shallot); 4 garlic cloves, minced; 1 cup chicken broth; ¾ cup Marsala wine; ½ cup heavy cream; 2 tablespoons finely chopped fresh parsley

Jump to Recipe· 4.2 from 33 reviews

If you’ve been searching for a comforting yet impressive dish that hits all the right notes of flavor and elegance, this Chicken Marsala Recipe is the one to try. Juicy, tender chicken breasts are enveloped in a luscious sauce made from earthy mushrooms, aromatic shallots, and the unmistakable sweetness of Marsala wine, all finished with a touch of cream. This dish is a harmonious blend of richness and subtle complexity that feels like a warm hug on a plate and makes for a perfect weekday dinner or a show-stopping weekend treat.

Ingredients You’ll Need

Four raw chicken fillets are laid out in a slightly overlapping line on a sheet of white parchment paper, placed on a white marbled surface. The chicken pieces vary in size and shape with smooth, pale pink textures and slight sheen, showing natural lines and minor fat spots. Above the top fillet is a large stainless steel knife with three black rivets on a white handle, positioned diagonally across the parchment paper. Photo taken with an iphone --ar 4:5 --v 7

This Chicken Marsala Recipe calls for simple, straightforward ingredients that come together to create layers of taste and texture. Each component is essential—from the cornstarch that gives the chicken a perfect golden crust, to the Marsala wine that lends its unique flavor and depth to the sauce.

2 large boneless skinless chicken breasts: The star of the dish, providing tender, juicy protein.
¼ cup cornstarch (or other flour): A light coating that crisps beautifully when cooked.
1 teaspoon kosher salt: Enhances the natural flavors of the chicken and sauce.
½ teaspoon ground black pepper: Adds a mild kick and balances the richness.
2 tablespoons extra-virgin olive oil: For searing the chicken to a golden brown.
1 tablespoon unsalted butter: Adds richness and helps with browning the chicken.
2 tablespoons unsalted butter: Used in the sauce for a silky texture.
8 ounces baby bella or cremini mushrooms, thinly sliced: Earthy mushrooms bring umami flavor and a meaty texture.
¼ cup finely chopped shallot: Provides a delicate sweetness and depth.
4 garlic cloves, minced: Infuses the dish with warmth and aroma.
1 cup chicken broth: Forms the savory base of the sauce.
¾ cup Marsala wine: The signature ingredient, imparting a distinctive sweet and nutty flavor.
½ cup heavy cream: Adds richness and smoothness to the sauce.
2 tablespoons finely chopped fresh parsley: A fresh, vibrant finish to brighten the dish.

How to Make Chicken Marsala Recipe

Step 1: Prepare and Coat the Chicken

Begin by slicing the chicken breasts horizontally to create thinner cutlets or gently pounding them to an even thickness. This helps them cook evenly and quickly. Season the chicken evenly with kosher salt and pepper, then dredge each piece lightly in cornstarch, shaking off any excess. This coating is key for developing that irresistible golden crust during cooking.

Step 2: Sear the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side, until beautifully golden and just cooked through. Avoid overcrowding the pan to ensure a proper sear. Remove the chicken and set it aside on a warm plate while you prepare the sauce.

Step 3: Cook the Mushrooms and Aromatics

In the same skillet, add 2 tablespoons of butter. Toss in the sliced mushrooms, and sauté until they’ve released their moisture and turned a lovely golden brown, about 5-7 minutes. Then add the finely chopped shallot and minced garlic, cooking for another 1-2 minutes until fragrant and softened. These ingredients build the foundation of that signature Marsala sauce.

Step 4: Deglaze and Build the Sauce

Pour in the chicken broth and Marsala wine, scraping the bottom of the pan with a wooden spoon to lift up all those wonderful browned bits. Allow the mixture to simmer gently for about 10 minutes, reducing the liquid and concentrating the flavors. Then stir in the heavy cream and simmer for an additional 3-5 minutes until the sauce thickens slightly and becomes luscious.

Step 5: Finish the Dish

Return the chicken cutlets to the pan, spooning the sauce over them. Let everything warm through for a minute or two, allowing the chicken to soak up some of that rich sauce. Sprinkle the fresh parsley on top just before serving for a fresh pop of color and herbaceous brightness.

How to Serve Chicken Marsala Recipe

A white cooking pot with two handles is placed on a white marbled surface. Inside the pot, there are many sliced mushrooms mostly on the left side, showing their light brown and cream colors with soft textures. On the right side of the pot, there are two small squares of melting butter in a golden-yellow pool of melted butter spreading slightly toward the center. The pot has some browned marks in parts of it, suggesting heat. The whole scene is bright and clear, showing fresh cooking steps. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simple addition of finely chopped fresh parsley brings a fresh burst of color and flavor that beautifully contrasts with the creamy sauce. If you want to elevate it further, a light sprinkle of grated Parmesan cheese adds a salty edge that complements the wine and mushrooms perfectly.

Side Dishes

Chicken Marsala pairs wonderfully with a variety of sides that can soak up the flavorful sauce. Classic buttery mashed potatoes, creamy polenta, or even a bed of buttery pasta noodles are perfect companions. For a vegetable option, roasted asparagus or sautéed green beans lend a crisp, fresh balance to the rich main dish.

Creative Ways to Present

For a dinner party, consider plating the chicken atop a swirl of mashed potatoes or polenta and drizzling extra sauce artistically around the plate. Garnish with parsley sprigs or edible flowers for a restaurant-worthy presentation. Alternatively, serve it family-style in a large skillet to encourage sharing and create a cozy, inviting atmosphere.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Chicken Marsala in an airtight container in the refrigerator for up to three days. The sauce may thicken when chilled, which is perfectly normal; simply reheat gently before serving to restore its silky texture.

Freezing

This dish freezes well if stored properly. Place portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to two months. To prevent sauce separation, you might choose to freeze the chicken and sauce separately and combine when reheating.

Reheating

Reheat Chicken Marsala gently over low heat on the stove or in the microwave, stirring occasionally to ensure even heating. Adding a splash of chicken broth or cream while reheating helps bring back the sauce’s original creaminess and keeps the chicken tender.

FAQs

Can I use other types of mushrooms?

Absolutely! While baby bella or cremini mushrooms offer a perfect balance of flavor and texture, you can use button mushrooms, shiitake, or even porcini for a more intense earthy note. Just slice them thinly to ensure they cook evenly.

What can I substitute for Marsala wine?

If you don’t have Marsala wine on hand, dry sherry or Madeira wine make good substitutes. For a non-alcoholic option, use a mixture of grape juice with a splash of balsamic vinegar to mimic that sweet and tangy profile.

Is it necessary to pound the chicken breasts?

Pounding the chicken to an even thickness helps it cook evenly and stay tender, but if you slice them horizontally into cutlets, that step can be skipped. The goal is to ensure quick, uniform cooking without drying out the meat.

Can I make this recipe gluten-free?

Yes! Simply use cornstarch instead of flour for dredging the chicken, and confirm that your chicken broth is gluten-free. The rest of the ingredients naturally contain no gluten, making this dish friendly for gluten-sensitive diners.

How do I achieve the perfect sauce consistency?

The sauce should be thick enough to coat the back of a spoon but still flow smoothly. Simmer it gently to reduce and thicken naturally, and stir in cream towards the end to add silkiness. If it becomes too thick, a little extra chicken broth can thin it out.

Final Thoughts

This Chicken Marsala Recipe is a timeless crowd-pleaser that brings warmth and sophistication to any table with relative ease. Once you master it, you’ll find yourself making it over and over not just for its incredible taste, but for the comforting memories it creates. So go ahead and dive in—your taste buds will thank you!

Chicken Marsala Recipe

Ingredients You’ll Need