Chicken Marsala, a dish synonymous with comforting elegance, is about to become your new weeknight favorite! Imagine tender chicken cutlets, bathed in a rich, savory sauce infused with the sweet, nutty notes of Marsala wine and earthy mushrooms. Are you drooling yet? This isn’t just a meal; it’s an experience.

While often associated with Italian-American cuisine, the origins of Chicken Marsala are a bit more nuanced. It’s believed to have been created in the 19th century by English families living in western Sicily, who favored the locally produced Marsala wine. Over time, Italian chefs embraced the dish, refining it and making it their own. The result is a culinary masterpiece that has captivated taste buds for generations.

What makes Chicken Marsala so universally loved? It’s the perfect balance of flavors and textures. The tender chicken, the creamy sauce, and the satisfying chew of the mushrooms create a symphony in your mouth. Plus, it’s surprisingly easy to make! This recipe is designed to be approachable for cooks of all skill levels, so you can enjoy a restaurant-quality meal in the comfort of your own home. Get ready to impress your family and friends with this classic Italian-American delight!

Ingredients:

1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced
1/2 cup dry Marsala wine
1/2 cup chicken broth
2 tablespoons butter
2 tablespoons chopped fresh parsley, for garnish

Preparing the Chicken:

Okay, let’s get started! First things first, we need to prep our chicken. This is a crucial step because properly pounded chicken cooks evenly and quickly, giving us that tender, juicy result we’re after.

Pounding the Chicken: Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/2-inch thickness. Be careful not to tear the chicken; aim for evenness rather than brute force. This step not only tenderizes the chicken but also ensures it cooks uniformly.
Seasoning the Chicken: In a shallow dish, combine the flour, salt, and pepper. This seasoned flour will create a lovely crust on the chicken and help thicken the Marsala sauce later on.
Dredging the Chicken: Dredge each chicken breast in the flour mixture, making sure to coat it evenly on both sides. Shake off any excess flour; we want a light coating, not a thick, pasty one. Set the dredged chicken aside on a plate.

Sautéing the Chicken and Mushrooms:

Now for the fun part cooking! This is where the flavors really start to develop. We’ll be searing the chicken to a beautiful golden brown and then sautéing the mushrooms to bring out their earthy goodness.

Searing the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully add two chicken breasts to the skillet, making sure not to overcrowd it. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate.
Repeat Searing: Add the remaining 2 tablespoons of olive oil to the skillet and repeat the searing process with the remaining chicken breasts. Again, make sure not to overcrowd the pan; it’s better to cook in batches to ensure proper browning. Remove the chicken and set aside.
Sautéing the Mushrooms: In the same skillet (don’t wipe it out all those browned bits are flavor!), add the sliced mushrooms. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. As the mushrooms cook, they’ll release their water, which will then evaporate, leaving behind concentrated mushroom flavor.

Creating the Marsala Sauce:

This is where the magic happens! The Marsala sauce is what makes this dish so special. It’s rich, savory, and slightly sweet, with a depth of flavor that’s simply irresistible.

Deglazing the Pan: Pour the Marsala wine into the skillet with the mushrooms. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will add richness to the sauce.
Reducing the Wine: Bring the Marsala wine to a simmer and let it reduce by half, about 3-5 minutes. This will concentrate the flavor of the wine and create a more intense sauce.
Adding Chicken Broth: Pour in the chicken broth and bring the mixture back to a simmer. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
Finishing the Sauce: Stir in the butter until it’s melted and the sauce is smooth and glossy. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember, a little salt can go a long way in enhancing the flavors.

Bringing it All Together:

Almost there! Now we’re going to reunite the chicken with the sauce and let everything meld together beautifully.

Returning the Chicken: Return the cooked chicken breasts to the skillet with the Marsala sauce. Spoon the sauce over the chicken, making sure to coat it evenly.
Simmering: Let the chicken simmer in the sauce for a few minutes, about 2-3 minutes, allowing the flavors to meld together. This will also help to reheat the chicken if it has cooled down slightly.
Serving: Remove the skillet from the heat. Garnish with fresh parsley. Serve immediately over pasta, rice, or mashed potatoes. The sauce is absolutely divine spooned over any of these accompaniments.

Tips and Variations:

Want to customize your Chicken Marsala? Here are a few ideas to get you started:

Creamy Marsala Sauce: For a richer, creamier sauce, stir in 1/4 cup of heavy cream at the end, just before serving.
Different Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or a mix of wild mushrooms.
Add Garlic: Sauté a clove or two of minced garlic with the mushrooms for extra flavor.
Thickening the Sauce: If you prefer a thicker sauce, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the last few minutes of simmering.
Serving Suggestions: Chicken Marsala is delicious served with a variety of sides. Try it with:
- Angel hair pasta
- Mashed potatoes
- Rice pilaf
- Roasted vegetables
- Sautéed spinach

Make Ahead Tips:

Chicken Marsala is a great dish to make ahead of time. You can prepare the chicken and the sauce separately and then combine them just before serving.

Chicken: The chicken can be pounded, dredged, and seared up to 2 days in advance. Store it in an airtight container in the refrigerator.
Sauce: The Marsala sauce can also be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
Reheating: To reheat, simply combine the chicken and sauce in a skillet and simmer over medium heat until heated through.

Choosing the Right Marsala Wine:

The type of Marsala wine you use will affect the flavor of the dish. Dry Marsala (secco) is generally preferred for Chicken Marsala, as it has a less sweet flavor than sweet Marsala (dolce). However, you can use sweet Marsala if you prefer a sweeter sauce. Just be sure to adjust the seasoning accordingly.

Don’t use “cooking Marsala”. These wines often contain added salt and preservatives and don’t have the same depth of flavor as real Marsala wine.

Troubleshooting:

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common problems and how to fix them:

Chicken is Dry: Make sure you don’t overcook the chicken. Pounding it to an even thickness helps it cook evenly and quickly. Also, simmering it in the Marsala sauce helps to keep it moist.
Sauce is Too Thin: If the sauce is too thin, you can let it simmer for a few more minutes to reduce it further. Alternatively, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the last few minutes of simmering.
Sauce is Too Thick: If the sauce is too thick, you can add a little more chicken broth to thin it out.
Mushrooms are Soggy: Make sure you don’t overcrowd the pan when sautéing the mushrooms. Overcrowding will cause them to steam instead of brown. Cook them in batches if necessary.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Calories: Approximately 400-500 per serving
Protein: 40-50 grams
Fat: 20

Conclusion:

And there you have it! This isn’t just another chicken recipe; it’s a culinary experience waiting to happen. This Chicken Marsala recipe is a must-try because it delivers restaurant-quality flavor without the restaurant price tag or the complicated techniques. Its surprisingly simple to make, yet the depth of flavor is truly impressive. The combination of tender chicken, earthy mushrooms, and that rich, sweet Marsala wine sauce creates a symphony of tastes that will tantalize your taste buds and leave you wanting more. Trust me, your family and friends will be singing your praises after just one bite!

But the best part? It’s incredibly versatile! While I personally love serving this Chicken Marsala over a bed of creamy mashed potatoes to soak up all that delicious sauce, the possibilities are endless. You could also pair it with:
- Pasta: Toss it with linguine, fettuccine, or even penne for a hearty and satisfying meal. A sprinkle of fresh parsley and a grating of Parmesan cheese will elevate it even further.
- Rice: Fluffy white rice or brown rice are both excellent choices. The rice will absorb the sauce beautifully, creating a complete and balanced dish.
- Vegetables: Steamed asparagus, sautéed green beans, or roasted broccoli make wonderful side dishes. The bright flavors and textures of the vegetables will complement the richness of the Chicken Marsala perfectly.
- Polenta: Creamy polenta is another fantastic option for soaking up the sauce. Its subtle sweetness pairs wonderfully with the savory flavors of the chicken and mushrooms.
And if you’re feeling adventurous, why not try some variations?
- Creamy Marsala: Add a splash of heavy cream or crème fraîche to the sauce at the end for an even richer and more decadent flavor.
- Spicy Marsala: A pinch of red pepper flakes will add a touch of heat to the dish.
- Mushroom Medley: Use a variety of mushrooms, such as shiitake, cremini, and oyster mushrooms, for a more complex and earthy flavor.
- Chicken Cutlets: Use thinner chicken cutlets for a quicker cooking time. Just be sure not to overcook them!
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dish for a special occasion, a weeknight dinner, or any time you’re craving something truly delicious and comforting.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t regret it. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so feel free to adjust the recipe to your liking.

I’m so excited for you to try this Chicken Marsala recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking!
Chicken Marsala: The Ultimate Guide to Making It Perfectly

Tender chicken breasts, pounded thin and pan-fried, simmered in a rich and savory Marsala wine and mushroom sauce. A classic Italian-American comfort food.

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Category: Dinner

Yield: 4 servings

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Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/2-inch thickness.
2. In a shallow dish, combine the flour, salt, and pepper.
3. Dredge each chicken breast in the flour mixture, making sure to coat it evenly on both sides. Shake off any excess flour.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add two chicken breasts to the skillet, making sure not to overcrowd it. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the cooked chicken from the skillet and set aside on a plate.
5. Add the remaining 2 tablespoons of olive oil to the skillet and repeat the searing process with the remaining chicken breasts. Remove the chicken and set aside.
6. In the same skillet, add the sliced mushrooms. Cook over medium heat, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes.
7. Pour the Marsala wine into the skillet with the mushrooms. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
8. Bring the Marsala wine to a simmer and let it reduce by half, about 3-5 minutes.
9. Pour in the chicken broth and bring the mixture back to a simmer. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
10. Stir in the butter until it’s melted and the sauce is smooth and glossy. Taste the sauce and adjust the seasoning with salt and pepper as needed.
11. Return the cooked chicken breasts to the skillet with the Marsala sauce. Spoon the sauce over the chicken, making sure to coat it evenly.
12. Let the chicken simmer in the sauce for a few minutes, about 2-3 minutes, allowing the flavors to meld together.
13. Remove the skillet from the heat. Garnish with fresh parsley. Serve immediately over pasta, rice, or mashed potatoes.
Notes
- For a richer, creamier sauce, stir in 1/4 cup of heavy cream at the end, just before serving.
- Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or a mix of wild mushrooms.
- Sauté a clove or two of minced garlic with the mushrooms for extra flavor.
- If you prefer a thicker sauce, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the last few minutes of simmering.
- Dry Marsala (secco) is generally preferred for Chicken Marsala, as it has a less sweet flavor than sweet Marsala (dolce).
- Don’t use “cooking Marsala”.

Chicken Marsala: The Ultimate Guide to Making It Perfectly