Chicken Marsala
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Updated Oct 28, 2024
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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.
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!
What To Serve This With
- Starchy sides to soak up the sauce. I love to serve this with classic mashed potatoes, mashed sweet potatoes or mashed cauliflower to soak up the creamy sauce. But you could also make a side of garlic herb roasted potatoes or fluffy rice.
- Simple cooked vegetables to balance out your meal. Sautéed green beans are always my go-to for a meal like this, probably because they remind me of how I enjoyed entrées in Europe. Other great options could be sautéed spinach, roasted asparagus, or roasted broccoli.
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
- Lemon Pepper Chicken: This is for all the lemon pepper enthusiasts.
- Creamy Cajun Chicken: The Cajun seasoning elevates this dish by a ton.
- Butter Chicken: The best creamy curry chicken you’ll ever have.
- Or browse through more delicious chicken breast recipes to try!
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.
Best Chicken Marsala
Description
Video
Ingredients
For the chicken
- 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
For the sauce
- 2 tablespoons unsalted butter
- 8 ounces baby bella or cremini mushrooms, thinly sliced
- ¼ cup finely chopped shallot, from 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
Instructions
- 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.
Lisa’s Tips
- 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!
Nutrition
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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!
Oh my goodness!! This recipe was soo delicious! We made this for a valentines dinner at home. Totally worth staying home for. We paired the chicken Marsala with mashed potatoes and a Pinot noir. Really yummy!
That sounds like a great combination, April. I’m happy you loved this recipe!
Great dish
Happy to hear you enjoyed this chicken marsala, Donna!
Thank you Lisa for this delicious recipe. I have been making a lot of your chicken recipes lately and this was one of them. It was extremely yummy. No leftovers for us. I look forward to try it out more of your recipes.
Wonderful! Happy to hear you loved this chicken marsala, Janet. Can’t wait to see which chicken recipe you make next.
I just made this recipe for my aunt and uncle that came to visit. It was delicious!! Now it’s going to be on our list for when we have people over. So easy to have the sauce ready! It really tasted like something from a fancy restaurant.
I’m pescatarian so I made the fish separate and then added the sauce on top. So so good!
Hi Nicole, great to hear this chicken marsala worked out perfectly for dinner guests! I’m sure it tasted just as amazing using fish as well.
I was skeptical about this recipe when the sauce was thinner than I was expecting, but it was so good, I wanted to lick the pan. So thank you. I used to get Chicken Marsala at a restaurant, and recently I think they changed their recipe because now it tastes like powered brown gravy. Since I have food allergies, I was very disappointed that I couldn’t eat there anymore.
Now you can enjoy the best chicken marsala at home! Happy to hear you enjoyed this recipe so much, Rachel.
Oh my goodness this meal was delicious! My entire family loved it. My daughter said that it’s her new favorite! Was so yummy I made it two nights in a row lol. I definitely recommend this recipe! :)
You know it’s good when it makes it to your dinner table two nights in a row! Happy to hear the whole family enjoyed this chicken marsala recipe, Lisa. Enjoy!
Delicious!!!!
Love this recipe! This was my first time making Chicken Marsala, and my first time having it in years, and it’s so much better than I remember (or the recipe is just *that* good). Downshiftology/Lisa is consistently on point and has not let me down. Thanks for the recommendation (in the newsletter), I knew I needed to make this as soon as I saw it.
Hi Kaitlyn – Glad this recipe brought back a sense of nostalgia! Now you can have beautifully cooked chicken marsala in the comfort of your home, enjoy!
This recipe is excellent. Delicious 😋
I’m happy you loved it, Aurora!
Sounds wonderful! Can I use a different flour ?
Hi Daleen – Yes, you can use other flours if you’d like! I just find that cornstarch produces the best texture.
Wow you are right, it is BEST Chicken Marsala recipe! Never going to order this in a restaurant again as this recipe is just as good and much healthier. I put ours over low carb Linguine and used chicken thighs which I pounded flat, but other wise, followed the recipe exactly. Thank you!
I’m so glad you found a chicken marsala recipe you love, Michelle!
Made this last night for dinner and it turned out perfect. I used dried mushrooms and rehydrated them (that’s what I had on hand). I was even able to slice the breasts nearly in half. I served it over spaghetti squash and made some garlic bread. Wonderful Yew Years Day dinner.
That sounds like an amazing New Years Day dinner, Terri! Glad this came together beautifully.
This recipe was absolutely delish!
Hi Lori – I’m so glad you’re loving this chicken marsala!
This recipe is so easy but the outcome tastes like you spent hours preparing. Simple yet complex. I love the flavors!
This recipe is perfection! Chicken marsala is my oldest daughter’s absolute favorite meal. I wanted to make it for her when she came home from college for winter break and decided to use this recipe. OMG it truly was phenomenal. We didn’t change a single thing. It was better than any restaurant’s marsala I’ve tried.
Yay, so happy you and your daughter enjoyed this chicken marsala, Brianne! Special time at home is the best.
This was a huge hit with my large family. Even my son, who cries when I cook with mushrooms, enjoyed it! Will definitely make again!
This recipe will turn anyone who’s on the fence with mushrooms into a mushroom lover, haha. So happy your son enjoyed it as well!
I had been looking for an updated Marsala recipe for a while. This was rich and satisfying and I used a ton of baby bella mushrooms. Oh, and subbed in a bit of sherry since I didn’t have enough marsala wine….but it only added to the richness of the taste. Thanks!
So happy you loved this chicken marsala, Susan! The sherry is a great substitute for the Marsala wine as well. Enjoy!
Thank you for always making easy, delicious, recipes that turn out perfectly. My whole family loved this chicken marsala and the flavor was on point. A 10/10 for sure!
You’re more than welcome, Kay! I’m happy to hear your family loved it. :)
This Chicken Marsala is so good that you might as well double the recipe every time. The sauce is the perfect on the moist, tender chicken breasts and it reheats beautifully.
Yay, so happy you love this chicken marssala recipe, Judy! I agree, the sauce is everything, and it’s great on any starchy sides as well.
Everyone loved this recipe. Easy to make and Delicious! Thanks!
Thanks, Amy! I’m happy to hear everyone loved it. :)
I would like to prepare this. What could I substitute for cream, I have to do dairy free.
Thank you.
Wishing you Seasons Greetings.
Jeanette
Hi Jeanette – You can try using cashew cream!
Your Chicken Marsala recipe and my own are very closely aligned. I found dry Marsala to be too dry and sweet Marsala to be too sweet. I mix the two in a 50/50 blend and find that hits the sweet spot. Pun intended.
I’m digging into your recipes. My friend brought me to you via your Ceasar salad recipe, which is just amazingly good. No. Not amazingly good. It was the best damned Ceasar dressing I’ve ever tasted, Period.
Mixing the two Marsala wines is a great approach, if you have both. So glad you’ve enjoyed both of those recipes, and please do keep digging around! ;)
I am so glad I doubled this recipe. It is amazing. Absolutely delicious!!!
Yay, so happy you loved it, Luana!
This was so delicious! I realised I’d bought everything to make it except the mushrooms – gah! 🥵- so I swapped them for sundried tomatoes. It was equally delicious. The chicken was so moist, I couldn’t believe it. Yum, yum, yum, more please!
Hi Michaela – Oh no! Glad to hear it still turned out great with sundried tomatoes. But definitely grab mushrooms next time!
Can you use something other than heavy cream?
Hi Erin – You can 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.
Cooked this recipe. It is a quick simple recipe that is so flavorful and delicious, I could have eaten the plate. It “went down good”.
Thanks so much, Evelyn! I’m happy you loved it. :)
My sauce was very bland, unfortunately. The chicken was very tender though!
Good recipe. Instead of Marsala I used red port wine, what i had on hand.
Very delicious.
Hi Stefan – I’m glad you enjoyed it with the port wine!
LISA!! I couldn’t stop thinking about this recipe after seeing you make it in your latest video. Made it tonight over mashed potatoes and it was delicious and so easy!
I am dairy-free, so I used the country crock dairy free butter (the olive oil one) and it was great!
Also loved the tip about marsala being a dessert wine – helped me find it at the store :)
Hi Brianna – Thrilled to hear you loved this chicken marsala recipe with mashed potatoes! It’s truly the best combination for dinner.
I noticed when I printed the recipe the notes did not include the information on which type of Marsala wine to use. I always get confused when I’m standing in the aisle and have so many choices! I had to write in a note so I get the right type of Marsala. It would be nice if it were included in the printed notes.
Hi Debra – Thanks for your feedback! I’ll be sure to include that in the recipe notes.
A very tasty chicken Marsala and will make it again.
Thrilled to hear you enjoyed this chicken marsala, Julia!
Best chicken I’ve ever made! So tasty and extremely easy to make. My kids (ages 4 and 5) loved it too! Thank you so much for sharing these delicious and easy recipes. Cannot wait for your next book :)
Thrilled to hear you loved this chicken marsala, Daniela!
Daniela, you answered my question. I was unsure to do this recipe since it contains alcohol and if it is ok for children. I know that it kind of evaporates while cooking, but was getting mixed feedback from others.
I want to try this but in my city of over 250,000 the only Marsala wine I can find is the cooking wine. Íve read that this is not the best. Suggestions?
Yes, the cooking wine is fine to use. Enjoy!
What type of marsala wine did you use the dry or sweet?
I used the dry kind for this recipe!
Do you have a non-alcoholic substitution suggestion for the Marsala wine? I realize it technically won’t be Marsala chicken anymore 😂, but I’d love to try the recipe.
Hi Holly – while I haven’t tried any of these, I’ve heard grape juice can work or a blend of chicken broth (about a 1/2 cup) with a tablespoon or so of balsamic vinegar. Hope that helps!
What can I use instead of butter?
You can just use a bit more oil if needed, or swap in a vegan butter alternative.