Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms offers a comforting twist on a classic Italian-American favorite. The tender chicken cutlets are enveloped in a rich, velvety Marsala wine sauce dotted with earthy mushrooms, creating an irresistible combination of flavors and textures. This dish captivates with its elegant simplicity and inviting aroma that fills your kitchen.

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The flavor profile blends sweet, savory, and earthy notes seamlessly. The dry Marsala wine imparts a delicate sweetness balanced perfectly by the deep, umami intensity of sautéed mushrooms. Aromatic garlic and shallots add layers of brightness, while the buttery sauce wraps the ingredients in a silky finish that enhances every bite. Together, these elements make for a hearty yet refined dish.

What sets this recipe apart is its approachable preparation and classic presentation. It’s designed for ease, with straightforward steps that deliver complex flavors without fuss. Whether served over buttered noodles, creamy mashed potatoes, or polenta, Chicken Marsala with Mushrooms makes for an elegant weeknight dinner or special occasion centerpiece.

Best Reasons This Chicken Marsala Recipe Delivers Perfect Flavor and Ease

This Chicken Marsala recipe brings restaurant-quality flavor and satisfying textures right to your home kitchen with minimal effort. Its combination of sweet wine sauce and earthy mushrooms creates a balanced, luxurious experience. The process is designed to maximize flavor while remaining accessible and friendly to busy cooks.

• Simple Preparation – Uses basic cooking techniques and easy-to-find ingredients for a quick but impressive meal.
• Flavor Harmony – Sweet Marsala wine and savory mushrooms blend with garlic and butter for a rich, layered taste.
• Ideal Texture – Tender, lightly crisped chicken paired with silky sauce and meaty mushrooms create an inviting mouthfeel.
• Versatile Appeal – Suitable for weeknight dinners or special occasions, appealing to family and guests alike.
• Minimal Cleanup – One-pan cooking for mushrooms and sauce means fewer dishes and easy meal assembly.

Essential Ingredients to Master Chicken Marsala at Home

Creating a gourmet Chicken Marsala doesn’t require complicated ingredients. These staples combine to build the signature flavor and texture that define the dish.

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• Boneless Chicken Cutlets – Thin, tender pieces cook evenly and soak up the sauce beautifully.
• Dry Marsala Wine – Provides the dish’s distinctive sweet and fortified wine flavor without overpowering sweetness.
• Cremini or White Button Mushrooms – Earthy, meaty mushrooms absorb sauce and add depth to every bite.
• Butter and Olive Oil – Used for sautéing chicken and mushrooms, adding richness and a flavorful crust.
• Shallots or Onion – Gently cooked to bring aromatic sweetness that complements the sauce.
• Garlic – Adds fragrant, savory undertones that boost overall taste complexity.
• Chicken Stock – Enhances the sauce’s body and balances the Marsala wine’s sweetness.

Step-by-Step Guide to Making Chicken Marsala with Mushrooms

This classic dish comes together smoothly with a few methodical steps. Each part builds layers of flavor, resulting in a rich, satisfying meal that feels both elegant and comforting.

• Prepare and Dredge the Chicken – Pat chicken cutlets dry and lightly coat them with seasoned flour. This step creates a tender crust that helps the sauce adhere to the chicken.
• Sauté the Chicken – Heat butter and olive oil in a skillet over medium heat. Cook the chicken cutlets until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm to retain juiciness.
• Cook the Mushrooms and Aromatics – In the same pan, add more butter and cook sliced mushrooms until browned and their moisture evaporates. Stir in finely chopped shallots and garlic, cooking until fragrant.
• Deglaze and Create the Sauce – Pour in the dry Marsala wine to deglaze, scraping up brown bits from the pan. Add chicken stock and simmer until the sauce thickens slightly, concentrating flavors.
• Combine and Finish – Return the chicken to the pan with the mushrooms, simmer briefly to marry flavors. Optionally, stir in a small pat of cold butter for shine and richness before garnishing with fresh herbs.
• Serve Immediately – Plate with your choice of side to enjoy the sauce’s full velvety texture and aromatic warmth.

Perfect Pairings for Chicken Marsala with Mushrooms

Complement the savory, wine-infused sauce with lighter, fresh sides that balance the richness. Choose from pasta, grains, or vegetables to complete your meal.

• Buttered Egg Noodles – Soft noodles soak up the sauce while providing a comforting base.
• Creamy Mashed Potatoes – Smooth, buttery potatoes complement the rich mushroom sauce.
• Garlic Parmesan Risotto – Adds a creamy, tangy element that echoes the depth of flavors.
• Roasted Seasonal Vegetables – Brings color, crunch, and a fresh counterpoint to the dish.
• Steamed Asparagus – Offers a bright, slightly bitter note to balance the sauce’s sweetness.
• Herbed Polenta – A soft, slightly corn-flavored side that soaks up the sauce beautifully.
• Simple Green Salad – Crisp greens with a light vinaigrette refresh the palate.

How to Store and Reheat Leftovers for Best Results

Proper storage and reheating help maintain the dish’s texture and flavor for enjoying another day.

• Cool the Chicken Marsala completely before transferring to an airtight container for refrigeration.
• Reheat gently in the oven covered with foil at 3506F to preserve moisture and prevent drying.
• For quick meals, microwave individual portions in short bursts, stirring occasionally to heat evenly.
• Freeze leftovers in airtight containers for up to 2 months, thawing in the fridge before reheating.
• Add a splash of chicken stock or water when reheating to refresh the sauce’s consistency.

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Common Questions About This Chicken Marsala Recipe

What can I use if I don’t have Marsala wine?

If you don’t have Marsala wine, substitute with dry sherry or a mix of dry white wine and a splash of brandy. For a non-alcoholic option, use grape juice with a bit of vinegar to mimic the wine’s sweetness and acidity.

Can I prepare this recipe ahead of time?

Yes, you can prepare the chicken and sauce separately up to a day in advance. Reheat gently and combine just before serving to keep textures fresh.

How do I make a gluten-free version?

Use a gluten-free flour or cornstarch to dredge the chicken. Ensure your chicken stock and other ingredients are gluten-free as well.

How can I prevent the chicken from drying out?

Pat the chicken dry before dredging and avoid overcooking by sautéing until just golden and cooked through. Resting the chicken after cooking helps retain juices.

Is it possible to make this recipe dairy-free?

Yes, substitute butter with extra olive oil or a dairy-free margarine to sauté and finish the sauce. The flavor will remain rich and satisfying.

This Chicken Marsala with Mushrooms recipe brings a classic Italian favorite to your table with rich flavors, simple preparation, and comforting appeal1deal for any occasion.

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Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms offers a comforting twist on a classic Italian-American favorite. The tender chicken cutlets are enveloped in a rich, velvety Marsala wine sauce dotted with earthy mushrooms, creating an irresistible combination of flavors and textures. This dish captivates with its elegant simplicity and inviting aroma that fills your kitchen.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Dish

Cuisine Italian-American

Servings 4 servings

Equipment

• Skillet or large frying pan For sautéing chicken, mushrooms, and making sauce
• Tongs or spatula For flipping chicken and stirring ingredients

Ingredients

  

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• 4 boneless chicken cutlets thin, tender pieces
• 3/4 cup dry Marsala wine provides distinct sweet and fortified flavor
• 8 ounces cremini or white button mushrooms sliced, earthy and meaty
• 2 tablespoons butter used for sautéing chicken and mushrooms, adds richness
• 1 tablespoon olive oil used for sautéing chicken and mushrooms, adds flavorful crust
• 1 small shallot or onion finely chopped, adds aromatic sweetness
• 2 cloves garlic minced, adds fragrant, savory undertones
• 1/2 cup chicken stock enhances sauce body and balances sweetness
• 1/4 cup all-purpose flour for dredging chicken to create tender crust
• salt and pepper to taste, for seasoning chicken and sauce

Instructions

 

• Pat chicken cutlets dry and lightly coat them with seasoned flour. This creates a tender crust that helps the sauce adhere to the chicken.
• Heat butter and olive oil in a skillet over medium heat. Cook the chicken cutlets until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm to retain juiciness.
• In the same pan, add more butter and cook sliced mushrooms until browned and their moisture evaporates. Stir in finely chopped shallots and garlic, cooking until fragrant.
• Pour in the dry Marsala wine to deglaze the pan, scraping up brown bits. Add chicken stock and simmer until the sauce thickens slightly, concentrating flavors.
• Return the chicken to the pan with the mushrooms, simmer briefly to marry flavors. Optionally, stir in a small pat of cold butter for shine and richness before garnishing with fresh herbs.
• Serve immediately, plated with your choice of side to enjoy the sauce’s full velvety texture and aromatic warmth.

Notes

• Use gluten-free flour or cornstarch as a substitute to make this recipe gluten-free.
• Butter can be replaced with extra olive oil or dairy-free margarine for a dairy-free version.
• Substitute Marsala wine with dry sherry or dry white wine with brandy, or grape juice with vinegar for non-alcoholic option.
• Pat chicken dry and avoid overcooking to prevent dryness; rest after cooking to retain juices.
• Leftovers reheat well in the oven covered with foil or in the microwave with a splash of chicken stock to refresh the sauce.

Keyword chicken marsala, chicken with mushrooms, easy marsala recipe, marsala wine chicken

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!