Chicken Marsala is a standout dish that brings restaurant-quality flavors into your home kitchen with ease.
This recipe balances tender, pan-fried chicken cutlets with a rich, creamy mushroom and Marsala wine sauce that’s both comforting and elegant.
It’s high in protein thanks to the chicken breast, supporting muscle health and satiety, while the mushrooms add fiber and antioxidants for digestive and immune benefits.
The use of olive oil and a modest amount of butter provides healthy fats that enhance flavor without overwhelming saturated fat content.
The recipe is quick—ready in just 30 minutes—making it an excellent choice for weeknight dinners or meal prep.
Its creamy yet light sauce elevates simple ingredients into a satisfying meal that pairs well with a variety of sides, making it versatile and accessible for everyday cooking.
Must-Have Tools for Perfect Results
Non-Reactive Heavy-Bottomed Skillet.
Essential for even heat distribution and preventing reactions with acidic ingredients like wine. This skillet ensures your chicken cooks evenly and your sauce simmers to perfection, a versatile pan that handles everything from sautéing to simmering.
Instant-Read Thermometer
Guarantees perfectly cooked chicken every time by accurately measuring internal temperature, eliminating guesswork and food safety concerns. A must-have for precise cooking across all protein types.
Meat Mallet
Used to pound chicken breasts evenly to 1/3″ thickness, ensuring consistent cooking and tender texture. Beyond this recipe, it’s invaluable for flattening meats and speeding up marinating times.
Measuring Cups and Spoons
Precise measurements of wine, stock, and seasoning are crucial for balancing flavors. High-quality measuring tools help maintain recipe consistency and improve baking and cooking accuracy.
Mixing Spoon or Spatula
Perfect for stirring and scraping the pan while deglazing and simmering sauces. A durable, heat-resistant spoon enhances control and prevents scratching cookware surfaces.
Chicken Marsala
Ingredients
Equipment
Method
- Prepare the Chicken Cutlets: Begin by slicing the chicken breasts horizontally to create four even cutlets. Place them between two sheets of plastic wrap or inside a zip-top bag and gently pound with a meat mallet or rolling pin until they are about one-third of an inch thick. Season both sides evenly with salt and pepper. Next, lightly coat each piece with flour, shaking off any excess to prevent clumping.
- Brown the Chicken: Heat a large, heavy-bottomed skillet over medium heat. Add the olive oil and butter, letting the butter melt and combine with the oil. When the mixture is hot and shimmering, add the floured chicken cutlets. Cook for 3 to 4 minutes on each side, or until they develop a golden-brown crust and reach an internal temperature of 165°F. Transfer the chicken to a plate and tent with foil to keep warm.
- Sauté the Mushrooms and Aromatics: If needed, add a splash of olive oil to the same pan. Toss in the mushrooms and sauté until their moisture evaporates and they turn golden brown, about 5 minutes. Sprinkle the onion powder over the mushrooms, then stir in the minced garlic. Cook for another 30 seconds, stirring constantly until fragrant.
- Deglaze and Simmer the Sauce: Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits (fond) left from the chicken. Turn up the heat and let the wine reduce by about half, which should take 4 to 5 minutes. Next, add the chicken broth and gradually stream in the heavy cream while stirring to combine. Lower the heat and let the sauce simmer gently for another 4 to 5 minutes until it thickens slightly. Taste and adjust seasoning with salt if needed.
- Finish the Dish: Return the cooked chicken to the pan, nestling it into the sauce. Sprinkle with fresh parsley and spoon sauce generously over each piece. Warm everything together on low heat for 2 minutes to meld flavors and thicken the sauce to your preferred consistency. Remember, the sauce will continue to thicken as it cools.
Notes
- Chicken Thickness: Pounding the chicken evenly ensures quick and even cooking, preventing dryness.
- Marsala Wine: Use dry Marsala for a balanced, authentic flavor; avoid sweet varieties which can alter the sauce’s taste.
- Mushrooms: Brown button mushrooms are ideal for their earthy flavor, but cremini or baby bella mushrooms can be used as a substitute.
- Make-Ahead Tip: You can prepare the sauce ahead of time and reheat gently when ready to serve.
- Serving Suggestions: Pair this dish with mashed potatoes, polenta, or steamed vegetables for a complete meal.
Chef’s Secrets for Perfect Marsala
Mastering Chicken Marsala hinges on balancing flavors and technique.
First, pounding the chicken evenly ensures it cooks quickly and stays juicy without drying out.
Don’t skip dredging the chicken in flour — this not only creates a golden crust but also helps thicken the sauce slightly when you return the chicken to the pan.
When sautéing mushrooms, patience is key: cook them until their moisture fully evaporates to develop deep, caramelized flavors.
Using dry Marsala wine is crucial, as sweet varieties can make the sauce overly sugary.
Finally, reduce the sauce patiently to concentrate its complex taste while adding cream gradually to keep it smooth and silky.
A heavy-bottomed skillet prevents hot spots, so your chicken and sauce cook evenly. These little steps elevate a simple dish into a restaurant-quality experience.
Serving Suggestions: Pairings and Complements
Chicken Marsala pairs beautifully with a variety of sides that soak up its rich sauce.
Creamy mashed potatoes or buttery polenta provide a smooth, comforting base that complements the savory mushrooms and wine sauce.
For lighter options, steamed or roasted green vegetables like asparagus, broccoli, or green beans add freshness and color to the plate.
A simple arugula or mixed greens salad with a lemon vinaigrette cuts through the richness and balances the meal.
For bread lovers, crusty Italian bread is perfect for mopping up every last bit of sauce. Whether you want hearty comfort or a lighter touch, these pairings make Chicken Marsala versatile for any occasion.
Storage Tips for Best Freshness
To keep your Chicken Marsala tasting fresh, store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave using short bursts to avoid drying out the chicken.
If you want to freeze the dish, place it in a freezer-safe container and consume within 2 months for optimal flavor and texture. When thawing, do so slowly in the fridge overnight to preserve moisture.
Because the sauce thickens upon cooling, you may need to add a splash of chicken broth or water when reheating to loosen it back up.
Proper storage helps maintain the dish’s rich flavors and ensures leftovers are just as satisfying.
Frequently Asked Questions Answered Clearly
1. Can I use other cuts of chicken?
Yes, chicken thighs can be substituted for a juicier, more flavorful dish, though they require slightly longer cooking times. Adjust thickness for even cooking.
2. Is Marsala wine necessary?
Marsala wine provides a unique flavor crucial to the sauce’s character. If unavailable, dry sherry or a dry white wine can work as alternatives, but avoid sweet wines.
3. Can I make this recipe dairy-free?
You can substitute the heavy cream with coconut cream or a dairy-free creamer, but the sauce may taste different and be less rich. Use vegan butter or olive oil instead of butter.
4. How do I know when chicken is fully cooked?
Use an instant-read thermometer; chicken is safely cooked at 165°F (74°C). The meat should be opaque with no pink inside.
5. What’s the best way to reheat leftovers?
Reheat slowly over low heat on the stove or microwave in short intervals, stirring occasionally. Add a splash of broth to loosen the sauce if needed.
This recipe has been adapted and simplified from the original version by natashaskitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.