Classic, creamy Chicken Marsala is a fast, one-pan dinner that comes together in about 30 minutes and tastes like it belongs in a restaurant. Tender chicken breasts are seared and finished in a silky Marsala wine and mushroom sauce. Serve it over mashed potatoes or angel hair pasta to soak up every drop of the sauce for a comforting, crowd-pleasing meal.
Chicken Marsala
Chicken Marsala is one of those reliable restaurant favorites that is even better when made at home. The rich Marsala wine sauce clings to each bite of chicken and mushrooms, creating a deeply flavored, creamy dish. It’s quick enough for a weeknight but elegant enough for guests. I like to serve it with mashed potatoes or a light pasta, so nothing of the sauce goes to waste. This recipe is straightforward: a simple flour coating, a quick sear, sautéed mushrooms and onions, then a brief simmer in wine, stock, and cream.
Below you’ll find clear ingredient notes, storage tips, and step-by-step instructions to ensure success. Follow the method, and you’ll have a reliably delicious Chicken Marsala every time.
Do I have to use wine?
Marsala wine is what gives this dish its characteristic flavor, so it’s recommended for an authentic result. Dry Marsala works best, though sweet Marsala can be used if it’s what you have. If you prefer not to use alcohol, substitute with additional chicken broth and a splash of balsamic vinegar for some depth, but the flavor will be different from traditional Marsala.
How to Make Chicken Marsala
- Coat the chicken. Combine all-purpose flour with the seasonings in a large sealable bag or shallow bowl. Add the pounded chicken breasts and shake or turn to coat evenly.
- Sear the chicken. In a large skillet over medium heat, melt the butter with 2 tablespoons of olive oil. When the pan is hot, shake off excess flour from the chicken and place the breasts in the skillet. Cook until lightly browned on both sides, about 2–3 minutes per side. Transfer the chicken to a plate and keep warm.
- Cook the mushrooms and aromatics. Add the remaining tablespoon of oil to the skillet, then add the sliced mushrooms and chopped onion. Sauté until the mushrooms release their liquid and the onion softens, about 7–8 minutes. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Make the sauce. Pour in the Marsala wine, chicken broth, and heavy cream. Use a wooden spoon to scrape up any browned bits from the pan; those bits add flavor to the sauce. Season with a bit of additional salt and pepper. Simmer for 10–12 minutes until the sauce reduces and becomes slightly thicker.
- Finish and serve. Return the seared chicken to the pan and spoon sauce over each piece. Lower the heat to medium-low and simmer for 2–3 minutes, until the chicken is cooked through and the sauce has thickened to coat the back of a spoon. Garnish with freshly chopped parsley and serve over mashed potatoes or pasta.
Storing
Allow the Chicken Marsala to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat so the sauce doesn’t break. Freezing is not recommended; the cream-based sauce can separate and change texture after thawing.
Ingredient Notes
- Chicken breasts – Pound the breasts or slice them in half horizontally and then pound so each piece is about 1/4 inch thick. Even thickness helps the chicken cook quickly and evenly.
- Flour – All-purpose flour is used to lightly coat the chicken, helping develop a golden crust and slightly thickening the sauce.
- Seasonings – Salt, garlic powder, dried oregano, and freshly ground black pepper give a simple, balanced seasoning for the flour coating.
- Olive oil and butter – A combination of oil and butter provides both a high smoke point for searing and rich flavor from the butter.
- Mushrooms – Sliced crimini or button mushrooms work well. They provide an earthy base and absorb the wine sauce.
- Onion and garlic – A yellow onion offers natural sweetness; fresh garlic is essential for the best aroma and flavor.
- Marsala wine – Dry Marsala is preferred for cooking Chicken Marsala, but sweet Marsala can be used if you only have that on hand.
- Chicken broth – Low-sodium broth is recommended so you can control the salt level in the finished sauce.
- Heavy cream – Adds richness and a silky finish. Half-and-half will make a thinner sauce, so heavy cream is the best choice for the classic texture.
Enjoy this easy yet impressive Chicken Marsala for a weeknight dinner or a special meal. The combination of seared chicken, sautéed mushrooms, and a wine-infused cream sauce is timeless and satisfying. With simple ingredients and a short cook time, you can have a restaurant-quality plate on the table without fuss.
~Nichole
Chicken Marsala
Ingredients
Chicken
- 4 small boneless, skinless chicken breasts, pounded to 1/4″ thickness (or 2 large, sliced and pounded)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 2 tablespoons salted butter
Sauce
- 16 ounces crimini or button mushrooms, sliced
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1 1/2 cups Marsala wine
- 3/4 cup chicken broth (low sodium recommended)
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon freshly ground pepper
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped parsley, for garnish
Instructions
- Combine the flour, kosher salt, pepper, garlic powder, and oregano in a large sealable bag or shallow dish. Add the chicken and coat thoroughly.
- In a large skillet over medium heat, melt the butter with 2 tablespoons of olive oil. When hot, shake off excess flour from the chicken and add the breasts to the pan. Sear until lightly browned, about 2–3 minutes per side. Remove and keep warm.
- Add the remaining tablespoon of oil, then sauté the mushrooms and chopped onion until softened and golden, about 7–8 minutes. Add the minced garlic and cook an additional 30 seconds.
- Pour in the Marsala wine, chicken broth, and heavy cream. Stir to combine and scrape up any browned bits from the pan. Season with the additional salt and pepper. Simmer for 10–12 minutes until the sauce reduces and thickens slightly.
- Return the chicken to the skillet, spoon sauce over the pieces, and reduce heat to medium-low. Simmer for 2–3 minutes until the chicken is cooked through and the sauce coats the spoon.
- Garnish with chopped parsley and serve over mashed potatoes or angel hair pasta.
Video
Video demonstration available (embedded on original source).
Nutrition
Calories: 516 kcal per serving (approximate). Nutrition values are automatically calculated and should be used as an estimate.
Additional Info
Course: Main Course
Cuisine: Italian