Chicken Marsala Recipe
Looking for the best Chicken Marsala recipe? This classic Italian-American dish features tender pan-seared chicken breasts simmered in a rich mushroom sauce made with Marsala wine, garlic, butter, and herbs. It’s an elegant yet easy dinner that’s ready in just 40 minutes and perfect for weeknight meals or special occasions.
❤️ Why You’ll Love This Recipe
Tender, juicy chicken with a golden crust
Rich, savory mushroom Marsala sauce
Restaurant-quality meal at home
Ready in just 40 minutes
Perfect for family dinners or entertaining
Pairs beautifully with pasta, mashed potatoes, or rice
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
🛒 Ingredients
For the Chicken
4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Mushroom Marsala Sauce
8 oz (225 g) cremini or button mushrooms, sliced
4 garlic cloves, minced
1 cup Marsala wine
1 cup chicken broth
½ cup heavy cream (optional, for a creamier sauce)
1 teaspoon dried thyme
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Garnish
Fresh parsley
Freshly cracked black pepper
👨🍳 Instructions
Step 1: Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
In a shallow bowl, combine:
Flour
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Dredge each chicken breast in the seasoned flour, shaking off the excess.
Step 2: Sear the Chicken
Heat the olive oil and butter in a large skillet over medium-high heat.
Cook the chicken for 4–5 minutes per side, until golden brown and nearly cooked through.
Transfer to a plate.
Step 3: Cook the Mushrooms
In the same skillet, add the sliced mushrooms.
Cook for 5–6 minutes until browned and tender.
Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Make the Marsala Sauce
Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan.
Simmer for 2–3 minutes to reduce slightly.
Add:
Chicken broth
Thyme
Simmer for another 5 minutes.
For a creamier sauce, stir in the heavy cream.
Finish by whisking in the butter until the sauce is glossy.
Step 5: Finish the Dish
Return the chicken to the skillet.
Spoon the sauce over the chicken and simmer for 3–5 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Sprinkle with fresh parsley before serving.
🍽️ Serving Suggestions
Serve Chicken Marsala with:
Creamy mashed potatoes
Buttered fettuccine
Steamed rice
Roasted asparagus
Garlic green beans
Crusty artisan bread
💡 Chef’s Tips
Pound the chicken evenly so it cooks at the same rate.
Brown the mushrooms well to develop deep, rich flavor.
Use dry Marsala wine for a traditional savory dish.
Let the sauce reduce naturally for the best consistency.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the cooked chicken and sauce for up to 2 months.
Reheat gently over low heat, adding a splash of chicken broth if needed.
🥗 Nutrition (Per Serving)
Calories: 510
Protein: 42g
Carbohydrates: 15g
Fat: 25g
Saturated Fat: 10g
Fiber: 2g
Sugar: 4g
Sodium: 640mg
❓ Frequently Asked Questions
Can I make Chicken Marsala without heavy cream?
Yes! Traditional Chicken Marsala is often made without cream. The sauce is delicious with just Marsala wine, chicken broth, mushrooms, and butter.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are juicy and flavorful and work well in this recipe. Adjust the cooking time as needed.
What mushrooms work best?
Cremini mushrooms offer a deeper flavor, but white button mushrooms, baby bella mushrooms, or a mix of wild mushrooms are all excellent choices.
What side dishes pair well with Chicken Marsala?
Mashed potatoes, buttered noodles, rice, roasted vegetables, sautéed spinach, or a crisp Caesar salad are all great options.
