Chicken Marsala is a restaurant-quality dish that’s surprisingly easy to make at home. This Italian-American classic features pan-seared chicken simmered in a rich Marsala wine sauce with mushrooms, garlic, and a touch of butter. The result? A dish that’s creamy, slightly sweet, and bursting with flavor.
If you’re looking for a meal that feels special but doesn’t require hours in the kitchen, this is the one. The best part is how quickly everything comes together—30 minutes from start to finish, and you have a meal that feels like something you’d order at an upscale restaurant.
Serve it with pasta, mashed potatoes, or a simple side of roasted vegetables, and you’ve got an impressive dinner with minimal effort. Let’s get into the details of making this dish the right way.
Key Ingredients That Make Chicken Marsala Amazing
A few simple ingredients come together to create bold flavors in this dish. Here are the ones that really matter:
- Chicken Breasts: Thinly sliced or pounded to cook evenly, making them tender and juicy.
- Marsala Wine: The star of the sauce! This fortified wine gives the dish its signature sweet, rich flavor.
- Mushrooms: Sautéed in butter, they soak up all the deliciousness from the sauce.
- Garlic & Butter: These add depth and richness, balancing the slight sweetness of the Marsala wine.
How to Make Chicken Marsala Step by Step
- Prep the Chicken – Slice the chicken breasts in half or pound them thin. Season with salt and pepper, then lightly coat with flour to create a golden crust.
- Sear Until Golden – Heat oil in a skillet and cook the chicken for a few minutes on each side until golden brown. Remove and set aside.
- Sauté the Mushrooms & Garlic – In the same pan, melt butter and cook the mushrooms until browned. Add garlic and cook for another minute until fragrant.
- Build the Marsala Sauce – Pour in Marsala wine, scraping up any bits from the pan for extra flavor. Add chicken broth and simmer until the sauce reduces and thickens slightly.
- Bring It All Together – Return the chicken to the skillet and let it simmer in the sauce for a few minutes. Spoon the sauce over the top and let the flavors meld.
- Serve & Enjoy – Plate the chicken with your favorite side and drizzle extra sauce over the top.
Ways to Make It Your Own
Chicken Marsala is already incredible, but here are a few variations to switch things up:
- Creamy Marsala – Stir in a splash of heavy cream at the end for a richer, silkier sauce.
- Low-Carb Option – Skip the flour coating and serve it over cauliflower mash or sautéed spinach.
- Extra Herbs – Fresh thyme or rosemary brings an extra layer of flavor.
- Mushroom Lovers’ Twist – Use a mix of cremini, shiitake, or portobello mushrooms for deeper, earthier notes.
Why This Recipe Will Be on Repeat in Your Kitchen
Chicken Marsala isn’t just delicious—it’s the kind of meal that fits every occasion. Whether you’re making a quick weeknight dinner or serving guests, it always impresses.
- Quick & Easy – 30 minutes and you’re done.
- Rich & Comforting – The wine sauce has deep flavors without being too heavy.
- Versatile – Pairs beautifully with pasta, potatoes, or roasted vegetables.
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Best Side Dishes for Chicken Marsala
Since Chicken Marsala is rich and flavorful, pairing it with the right side takes it to the next level. Here are a few ideas:
- Buttery Mashed Potatoes – The creamy potatoes soak up the sauce, making every bite extra indulgent.
- Garlic Green Beans – A fresh, crisp side to balance out the richness.
- Parmesan Risotto – A creamy, cheesy side that complements the Marsala sauce beautifully.
- Crusty Bread – Perfect for sopping up every last drop of the sauce.
Chicken Marsala
Equipment
- Skillet For cooking the chicken and sauce
- Tongs For flipping the chicken
Ingredients
- 2 large chicken breasts sliced in half or pounded thin
- 1/2 cup flour for dredging the chicken
- 8 oz mushrooms sliced
- 3/4 cup Marsala wine dry or sweet
- 1/2 cup chicken broth low sodium preferred
- 2 tbsp butter unsalted
- 2 cloves garlic minced
Instructions
- Season the chicken with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until softened. Add garlic and cook for another minute.
- Pour in Marsala wine, scraping the pan to release browned bits. Add chicken broth and let the sauce simmer until slightly thickened.
- Return the chicken to the pan and let it cook in the sauce for 5 minutes. Serve hot with a side of choice.
Notes
- Use dry Marsala wine for a more traditional flavor.
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Serve with pasta, mashed potatoes, or crusty bread.
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!