The BEST Chicken Marsala
Chicken Marsala is fast and easy enough to make any night of the week. The recipe takes just minutes to prepare and cook, and it is an excellent family meal.
Chicken Marsala is my go-to recipe for a quick weeknight meal because it takes only about 10 to 15 minutes to prepare, and the chicken and mushrooms cook quickly, especially if the chicken breasts are thin. The wine with the mushrooms has an amazing flavor, and the dish can be served with rice, pasta, or roasted or mashed potatoes. Cauliflower rice would be excellent with the chicken and flavorful sauce.
If you like more sauce, add about 1/2 cup of chicken stock to the pan along with the Marsala wine. I like dry Marsala in this dish, though I notice that some restaurants’ chicken Marsala is rather sweet. If you like a sweeter sauce, use sweet Marsala. Shallots would be a nice addition as well, or add a garnish of green onions.
If your boneless chicken breasts are very large (8 to 12 ounces), you might need only two for four servings. Just slice them horizontally to make two cutlets and gently flatten them to make them uniform in thickness.
What You’ll Like About This Recipe
Fast and weeknight-friendly. From prep to plate in under 30 minutes.
Classic flavors. Marsala wine and mushrooms create a rich, savory sauce.
Versatile serving options. Works beautifully with pasta, rice, or potatoes.
Ingredient Notes
- Chicken breasts or cutlets: Pound to an even thickness so they cook quickly and evenly.
- All-purpose flour: Lightly coats the chicken and helps thicken the sauce.
- Butter and olive oil: The combination adds flavor while preventing burning.
- Mushrooms: Sliced mushrooms add earthiness and soak up the Marsala sauce.
- Marsala wine: Use dry Marsala for a savory sauce; avoid sweet varieties.
- Parsley or green onion tops: Optional garnish for freshness and color.
Steps to Make Chicken Marsala
- Flatten the chicken to an even thickness.
- Dredge the chicken lightly in seasoned flour.
- Brown the chicken in butter and olive oil, then remove it from the pan.
- Cook the mushrooms briefly in the same skillet.
- Return the chicken to the pan and add the Marsala wine.
- Simmer gently until the chicken is cooked through and the sauce has reduced slightly.
Tips
- Pounding the chicken evenly ensures quick cooking and tender results.
- Use dry Marsala wine for the best savory flavor.
- Don’t overcrowd the pan when browning the chicken; work in batches if needed.
- Let the sauce simmer gently so it reduces without overcooking the chicken.
Recipe Variations
- Add cream. Stir in a splash of heavy cream at the end for a richer, creamier sauce.
- Use chicken thighs. Boneless thighs work well and stay especially juicy.
- Boost the mushrooms. Add extra mushrooms for a more pronounced earthy flavor.
- Include garlic. A clove of minced garlic adds another layer of savory depth.
Serving Suggestions
- Serve over rice, pasta, or mashed potatoes.
- Pair with roasted asparagus or green beans.
- Add a simple green salad on the side.
- Choose crusty bread or this homemade airy focaccia.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze cooked chicken and sauce for up to 2 months.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth if needed.
The BEST Chicken Marsala
Ingredients
- 4 chicken breasts, boneless, or cutlets, about 1 1/4 pounds
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 ounces mushrooms, sliced
- 1/2 cup Marsala wine, dry
- Optional: Chopped parsley or green onion tops, for garnish
Instructions
- Gently flatten the chicken breasts by pounding each one between sheets of plastic wrap or in a food storage bag. They should be fairly uniform in thickness so they will cook evenly.
- Melt the butter and olive oil in a large skillet over medium-high heat.
- In a shallow bowl, combine the flour, salt, and pepper; blend thoroughly with a fork. Dip the chicken pieces in the flour mixture to coat.
- Arrange the chicken pieces in the hot fat and brown for about 2 to 3 minutes on each side. Remove the chicken pieces to a plate and set aside.
- Add the mushrooms to the skillet and cook them for about 2 minutes.
- Add the chicken pieces back to the pan along with the marsala wine. Reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, or until the chicken is thoroughly cooked. The minimum safe temperature for chicken is 165 F.
- Garnish with parsley or green onion tops, if desired
- Serve the chicken over hot cooked rice, spaghetti or capellini, or potatoes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
