Chicken Marsala is an easy dinner recipe with pan-seared chicken, in a sauce with marsala wine, butter, and mushrooms. Ready in 20 minutes!
Looking for more Classic Italian recipes? Look no further than Ultimate Lasagna, Baked Spaghetti, or Chicken Parmesan, they’re all winners.
Sabrina’s Chicken Marsala
This is an easy recipe for a favorite Italian chicken dish that has been adopted by many an American chef. If this is your first time making a wine sauce, this is a great recipe to follow. You’ll turn out restaurant-quality chicken marsala every time.
Recipe Card
Ingredients
- 2 chicken breasts , boneless and skinless
- 1/3 cup flour , for coating
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup unsalted butter
- 4 tablespoons olive oil
- 8 ounces crimini mushrooms , sliced
- 1/2 cup chicken stock (or chicken broth)
- 1/2 cup Marsala wine
Instructions
- Cut the chicken breasts in half, butterflied to make four thinner chicken breast pieces.
- Mix together the flour, salt, and pepper then coat the chicken pieces in it.
- Add the butter and olive oil to a large skillet on medium-high heat and cook the chicken in it 4-5 minutes on each side until golden brown.
- Remove the chicken from the pan, add in the mushrooms and cook for 3-4 minutes until browned.
- Add the chicken back in, pour in the chicken stock and wine, and let simmer for 10 minutes before serving.
Nutrition
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About this Recipe
I’ve cooked a lot of Italian chicken recipes (like my favorite Chicken Piccata), and they have all been delicious, savory dishes. It seemed like it was overdue to make an all-time favorite, chicken marsala. Marsala sauce brings out the delicious flavor of the chicken, sherry wine, butter, and button mushrooms to add some texture and savory umami flavors.
Chef’s Note
Originally from Sicily, Marsala wine caught on like wildfire and is now a favorite aperitif between courses. You can drink it with dinner or use it as a cooking wine to make dinner.
What to Pair with Chicken Marsala
- Green Beans Almondine: A light blend of green beans and chopped nuts that compliments the rich flavor of chicken marsala and is great with so many other dishes. You can also whip it up in minutes and keep the leftovers for days.
- Bacon Parmesan Brussels Sprouts: Brussels Sprouts and marsala wine go famously well together, and my marsala sauce is no exception. This recipe is packed with both flavor and bacon, what’s not to love?
- Creamy Garlic Mashed Potatoes: This is a recipe fit for a potato lover. They are the perfect creamy consistency with enough garlic to give you a rich, hearty flavor without burning your mouth. Great for cozy nights in.
How to Store
- Serve: Don’t leave your chicken marsala out at room temperature for longer than 2 hours, or things will start to grow on it.
- Store: Leftover chicken is good in the fridge for up to 3 days, so you can reheat your left overs from last night for a quick, tasty dinner.
- Freeze: You can freeze cooked chicken for up to 4 months in an airtight container.
Variations
- Heavy Cream: Make this a creamy Chicken Marsala by adding in ½ cup of heavy cream when you add in the chicken stock and marsala wine. This adds a richness to the dish so you can cut back by 2 tablespoons on the butter you are using.
- Chicken Thighs: Whether you use the boneless and skinless variety or not, chicken thighs have more dark meat and so have a very different flavor.
- Chopped Parsley: Garnish the top of your cooked chicken marsala with a handful of finely chopped parsley. It makes the dish look elegant and tastes good too.
- Garlic: Either finely chop up a clove or sprinkle some garlic powder over the chicken when you add it to the pan for a kick of flavor.
- Fresh Thyme: If you want it to taste more earthy, cook the chicken with a sprig of fresh thyme, and then remove it before serving.
- Lemon Juice: Squeeze just a little lemon juice over the top of the chicken marsala to bring out the flavor. A little goes a long way, and you don’t want to overpower the marsala sauce, so don’t do more than a sprinkle.
- Chicken Tenderizer: You can also pound skinless chicken breasts flat with a meat mallet to make it cook more evenly. This won’t effect the taste, but it will cook faster so you’ll need to keep an eye on it.
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Good recipe, I think it just needs some flour to thicken the sauce to a gravy consistency since I put it over fettuccine noodles. My husband loved this recipe. I thickened the sauce for the leftovers.
Good idea Anissa!
Very tasty. I pounded the chicken flatter then flat, and served the whole thing with asparagus and over orzo pasta.
This is a delicious and simple recipe that doesn’t take long to make. Absolutely love it!
Hi! I just discovered your blog and I have been binge saving recipes! I had a question about this one. In the above written description for how to make the dish you write “pour in the wine and cooking sherry”, but in the recipe ingredients and instructions it only list the wine. Should I be adding both? Thanks so much!
Hi! Can you tell me how to adjust the ingredients for serving 6? Thank you.Sh
Of course. I would just double it and have a bit of leftovers. 🙂
I would like to make this for a group ahead of time, will it work to make ahead? if so how would you alter the recipe to do so?
It’s a pretty quick recipe so I would recommend making it in batches, depending on how much you need for your group and keeping warm in the oven.
Can I freeze and reheat for a later date
Yes, yes you can!
I made this without dredging the chicken in flour, I didn’t know if the chicken would brown. It worked for a keto version of this dish and it was so flavorful and quick to prepare. Thank you Sabrina for a keeper recipe.
Thanks for the feedback Jodie.
Absolutely love it!
Thanks for coming back to let me know, Tina. Glad it was a hit!
This was so easy to make and delicious, thanks!
So glad you enjoyed it, Melissa.
This chicken was so flavorful, we had some left over and I’m excited to slice it over a salad.
Sounds like a delicious plan!
Yum! I love this dish. Looking forward to trying it.
I hope you enjoy it!
This is one of my favorite things to eat when we go out to dinner! Love that I can make it at home now.
Yep, easy peasy!
Um, I see the ingredients but are there instructions?
Thanks for catching that. Must have been a glitch. 🙂
What do you suggest to serve it on? I’ve tried several things but would like the org. Really love the dish