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Chicken Marsala is my go-to recipe for a quick weeknight meal because it takes only about 10 to 15 minutes to prepare, and everything cooks quickly. The Marsala 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 also be excellent with the chicken and flavorful sauce.
This version keeps things simple but gives you a fuller, more flavorful sauce than some shortcut versions. A little chicken broth rounds out the Marsala, the mushrooms get time to brown, and a small butter finish brings the whole dish together beautifully. Serve it with pasta, mashed potatoes, or crusty bread to catch every bit of that sauce.
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 small chicken breasts to an even thickness so they cook quickly and evenly, or use chicken cutlets.
- All-purpose flour: Lightly coats the chicken and helps thicken the sauce.
- Butter and olive oil: The combination adds flavor while preventing burning.
- Mushrooms and shallots: Sliced mushrooms and shallots add flavor and earthiness and soak up the Marsala sauce.
- Marsala wine: Use dry Marsala for a savory sauce; avoid sweet varieties.
- Chicken broth: Adds to the chicken flavor and increases the sauce volume.
- 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. For a richer sauce, add 1/3 to 1/2 cup heavy cream after the Marsala and chicken broth have reduced slightly. Stir to blend, then return the chicken to the skillet and simmer gently until the chicken is cooked through and the sauce is lightly thickened. This version is especially good served over pasta, mashed potatoes, or buttered noodles.
- Use chicken thighs. Boneless skinless chicken thighs are a great substitute for the chicken breasts in this recipe. Use about 1 1/2 pounds and pound them lightly if needed, so they cook more evenly. Sear them just as you would the chicken cutlets, then simmer in the Marsala sauce until they are cooked through. They may need a few extra minutes, depending on thickness, and they’re best cooked to around 175°F to 185°F.
- 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 small boneless skinless chicken breast halves, or 4 chicken cutlets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tbsp all-purpose flour
- 2 tbsp unsalted butter, divided
- 1 tbsp extra-virgin olive oil
- 8 ounces sliced mushrooms
- ¼ cup finely chopped shallots
- ¾ cup dry Marsala wine
- Chopped fresh parsley (optional), for garnish
- ½ cup chicken broth
Recommended Equipment
Instructions
- Gently pound the chicken cutlets between sheets of plastic wrap or in a food storage bag until even in thickness. Season both sides with kosher salt and black pepper.4 small boneless skinless chicken breast halves | Kosher salt | Freshly ground black pepper
- Put the flour in a shallow bowl and dredge the chicken lightly, shaking off the excess.4 tbsp all-purpose flour
- Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat.1 tbsp extra-virgin olive oil | 1 tbsp unsalted butter
- Add the chicken and cook for about 3 minutes per side, or until lightly browned. Remove to a plate and set aside.
- Add the mushrooms and shallots to the skillet and cook for about 4 to 5 minutes, stirring often, until the mushrooms are tender and lightly browned.8 ounces sliced mushrooms | 1/4 cup finely chopped shallots
- Add the Marsala wine and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes to reduce slightly.3/4 cup dry Marsala wine | 1/2 cup chicken broth
- Return the chicken to the skillet and reduce the heat to medium-low. Simmer gently, uncovered or partially covered, for about 5 to 8 minutes, or until the chicken is cooked through and the sauce has reduced slightly. The minimum safe temperature for chicken is 165°F.
- Stir in the remaining 1 tablespoon of butter and taste for seasoning. Garnish with chopped parsley, if desired.Chopped fresh parsley (optional) | 1 tbsp unsalted butter
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.
