Classic Chicken Marsala Recipe

by Nina Johnson May 24, 2025, 3:16 pm

Golden seared chicken breasts simmered in a rich mushroom and Marsala wine sauce — this Classic Chicken Marsala is a timeless Italian-American favorite that’s both comforting and elegant. Whether you’re planning a cozy weeknight dinner or aiming to impress guests with minimal effort, this dish delivers sophistication without the fuss.

The combination of savory mushrooms, sweet Marsala wine, and a touch of garlic creates a deeply flavorful sauce that perfectly complements the tender chicken. Pair it with buttery mashed potatoes, creamy polenta, or al dente pasta to round out the experience. Once you try it, you’ll understand why Chicken Marsala continues to be a restaurant staple.

What Kind of Marsala Wine Should I Use?

For an authentic Chicken Marsala, choose a dry Marsala wine, which enhances the savory profile of the dish. Sweet Marsala can be used if you prefer a more caramelized, dessert-like finish, but dry is the go-to for traditional versions. Avoid Marsala “cooking wine” from the grocery store—opt for the real thing from the wine section for the best flavor.

Ingredients for the Classic Chicken Marsala Recipe

Boneless, skinless chicken breasts – Pounded thin for quick and even cooking.
Salt and black pepper – Essential for seasoning the chicken simply and effectively.
All-purpose flour – Lightly coats the chicken, giving it a golden crust and helping the sauce cling.
Olive oil and butter – A blend that creates a rich cooking base with great flavor.
Mushrooms (cremini or white button) – Earthy and meaty, they add depth to the Marsala sauce.
Garlic cloves – Infuses the dish with a robust aromatic base.
Dry Marsala wine – The star of the show, offering a unique sweet-savory character.
Chicken broth – Adds volume to the sauce while balancing out the wine.
Heavy cream (optional) – For a richer, creamier sauce that feels indulgent.
Fresh parsley – A bright garnish that finishes the dish beautifully.

How To Make the Classic Chicken Marsala Recipe

Step 1: Prepare and Pound the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. This helps the chicken cook quickly and evenly. Season both sides with salt and pepper.

Step 2: Dredge in Flour

Lightly coat each piece of chicken in all-purpose flour, shaking off the excess. This light dredging ensures a crisp golden crust and helps the sauce cling to the chicken.

Step 3: Sear the Chicken

In a large skillet over medium-high heat, add a tablespoon of olive oil and a tablespoon of butter. Once hot, add the chicken and sear until golden brown on both sides, about 4-5 minutes per side. Remove chicken and set aside.

Step 4: Cook the Mushrooms and Garlic

In the same skillet, add a bit more oil and butter if needed, then toss in the sliced mushrooms. Cook for 6-8 minutes until mushrooms are browned and tender. Add minced garlic and cook for another 30 seconds until fragrant.

Step 5: Deglaze with Marsala Wine

Pour in the dry Marsala wine and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Step 6: Add Broth and Simmer

Add chicken broth to the pan and bring everything to a gentle simmer. Return the chicken breasts to the skillet and cook for 10 minutes, allowing the sauce to thicken and the chicken to soak up the flavors.

Step 7: Optional Cream Finish

For a creamier sauce, stir in a splash of heavy cream and let it simmer for another 2 minutes.

Step 8: Garnish and Serve

Sprinkle with freshly chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes, linguine, or crusty bread.

Serving and Storing Your Classic Chicken Marsala

Classic Chicken Marsala is best served hot right out of the skillet, spooned over mashed potatoes, pasta, or creamy polenta. The savory mushroom and wine sauce deserves something absorbent to soak it all up. Crusty bread on the side is always a bonus.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce. Avoid high heat to prevent the chicken from drying out.

Frequently Asked Questions

How do I make Chicken Marsala gluten-free?

Use a gluten-free flour blend or cornstarch instead of regular flour for dredging. Ensure your chicken broth and wine are certified gluten-free.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work just as well and add a bit more richness. Adjust the cooking time slightly since thighs may take a bit longer.

Is Marsala wine alcoholic?

Yes, but most of the alcohol cooks off during the simmering process, leaving behind its rich, sweet flavor.

What mushrooms work best?

Cremini or baby bella mushrooms are preferred for their deeper flavor, but white button mushrooms are a fine substitute.

Can I make it ahead of time?

Yes. Prepare the dish completely and refrigerate. Reheat gently when ready to serve, adding a splash of broth or cream to freshen up the sauce.

What if I can’t find Marsala wine?

You can substitute with a dry sherry or a mix of white wine and a touch of brandy for a similar profile.