Best Chicken Marsala

4.91 from 44 votes

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!

Prep Time10

Total Time40

Course: Dinner

Cuisine: Italian

Keyword: Chicken Marsala, Chicken Marsala Recipe

Servings: servings

Author: Lisa Bryan

Equipment

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

US - Metric

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.

Video

Notes

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