Chicken Marsala is one of those classic Italian-American dishes that never fails to impress. With tender chicken breasts simmered in a rich Marsala wine and mushroom sauce, it strikes the perfect balance between elegance and comfort. I love serving it for dinner when I want something that feels special but doesn’t take hours to prepare.

Why I Love This Recipe

I love how Chicken Marsala brings together earthy mushrooms and the sweet depth of Marsala wine in one pan. It’s flavorful without being heavy, and the creamy sauce is so satisfying. Whether I serve it over pasta, mashed potatoes, or with a side of crusty bread, it’s always a hit in my house. And since it uses simple ingredients, I can make it anytime without a big grocery run.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• All-purpose flour (for dredging)

• Olive oil

• Butter

• Cremini or white mushrooms, sliced

• Garlic, minced

• Marsala wine (dry or sweet, depending on preference)

• Chicken broth

• Heavy cream (optional for a richer sauce)

• Salt and pepper

• Fresh parsley (for garnish)

Directions

1. I start by slicing the chicken breasts in half lengthwise to make cutlets, then season them with salt and pepper.

2. I dredge each piece in flour, shaking off the excess.

3. In a large skillet, I heat olive oil and butter over medium heat and cook the chicken on both sides until golden brown and cooked through. I remove the chicken and set it aside.

4. In the same skillet, I add more butter if needed, then sauté the mushrooms until they’re browned.

5. I stir in the garlic and cook for another minute.

6. I pour in the Marsala wine and scrape up any browned bits from the bottom of the pan.

7. I add chicken broth and let the sauce simmer and reduce slightly. For extra richness, I sometimes add a splash of cream.

8. I return the chicken to the skillet and simmer until everything is heated through and the sauce has thickened.

9. I garnish with parsley before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• I like to use boneless chicken thighs instead of breasts for a juicier option.

• When I want a dairy-free version, I skip the cream and use just the broth and wine.

• For a gluten-free version, I dredge the chicken in cornstarch or a gluten-free flour blend.

• Sometimes I add shallots along with the garlic for extra flavor.

• I’ve also made this with a splash of balsamic vinegar for a bit of tang to cut the sweetness.

Storage/Reheating

I store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it on the stove over medium heat, adding a splash of chicken broth if the sauce has thickened too much. I avoid microwaving it for too long to prevent the chicken from drying out.

FAQs

What type of Marsala wine should I use?

I use dry Marsala for a more savory flavor, but sweet Marsala works if I want a slightly richer, sweeter sauce.

Can I make Chicken Marsala ahead of time?

Yes, I often make it a day ahead and reheat it gently on the stove. The flavors actually deepen overnight.

Is it necessary to use cream in the sauce?

No, the traditional recipe doesn’t always include cream. I add it for extra richness, but it’s optional.

What should I serve with Chicken Marsala?

I usually pair it with mashed potatoes, pasta, or even rice. Roasted vegetables also make a great side.

Can I freeze Chicken Marsala?

Yes, I freeze it in a sealed container for up to 2 months. When reheating, I thaw it in the fridge overnight and warm it slowly on the stove.

Conclusion

Chicken Marsala is a timeless, comforting dish that I keep coming back to. It’s simple enough for weeknights but elegant enough for guests. The balance of tender chicken, savory mushrooms, and sweet Marsala wine creates a sauce that’s hard to resist. Once I tried it, it quickly became a regular part of my dinner rotation.