Rich, restaurant-quality Chicken Marsala brings Italian elegance to your dinner table with tender cutlets bathed in a silky Marsala wine sauce studded with earthy mushrooms. This classic chicken Marsala recipe transforms simple ingredients into an impressive meal that tastes like it came from a professional kitchen, yet requires just one pan and basic cooking skills. Whether you’re cooking chicken Marsala for a special date night or Tuesday’s family dinner, this foolproof method delivers consistent, delicious results every single time.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
What Makes This Chicken Marsala Recipe Special
I’ve tested dozens of chicken Marsala variations, and this version hits every note perfectly.
The secret lies in properly pounding your chicken to even thickness—it ensures tender, juicy meat that cooks uniformly. Plus, the Marsala wine reduction creates a sauce so good you’ll want to lick the plate (I won’t judge).
This recipe uses the traditional dry Marsala, not the sweet version you’d use in desserts.
Ingredients You’ll Need
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1.5 lbs) |
| All-purpose flour | ½ cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
For the Marsala Sauce
| Ingredient | Amount |
|---|---|
| Baby bella mushrooms | 8 oz, sliced |
| Garlic cloves | 3, minced |
| Dry Marsala wine | ¾ cup |
| Chicken broth | ¾ cup |
| Heavy cream | ¼ cup |
| Butter | 2 tablespoons |
| Fresh parsley | 2 tablespoons, chopped |
Step-by-Step Chicken Marsala Instructions
Phase 1: Preparing the Chicken (5 minutes)
Step 1: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound from the center outward until each breast is about ½-inch thick throughout. This creates even cooking—thick spots will be undercooked while thin areas become dry and rubbery.
Step 2: Slice each pounded breast horizontally to create 4 cutlets total. Pat them completely dry with paper towels. Moisture is the enemy of a good sear—wet chicken steams instead of browning.
Step 3: Mix flour, salt, pepper, and garlic powder in a shallow dish. This seasoned coating creates the golden crust and helps thicken your sauce later.
Phase 2: Searing the Chicken (8 minutes)
Step 4: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foam subsides. The pan should be hot enough that a pinch of flour sizzles immediately.
Step 5: Dredge each cutlet in the flour mixture, shaking off excess. Too much flour makes the coating gummy instead of crisp.
Step 6: Place cutlets in the pan without crowding—leave at least ½-inch between pieces. Cook for 3-4 minutes until the bottom turns deep golden brown. You’ll see the edges turning white about halfway up the sides when it’s ready to flip.
Step 7: Flip carefully and cook another 3-4 minutes until the internal temperature reaches 165°F. The chicken should spring back when pressed lightly. Transfer to a plate and tent with foil.
Phase 3: Building the Marsala Sauce (12 minutes)
Step 8: Add sliced mushrooms to the same pan (don’t wipe it clean—those brown bits are pure flavor). Cook for 4-5 minutes without stirring initially. This allows the mushrooms to develop a golden-brown color instead of releasing water and steaming.
Step 9: Add minced garlic and cook for 30 seconds, stirring constantly. Garlic burns quickly, turning bitter, so watch it carefully.
Step 10: Pour in Marsala wine and scrape the bottom of the pan vigorously with a wooden spoon. Those crusty brown bits (fond) dissolve into the sauce, adding incredible depth. Let the wine bubble energetically for 2-3 minutes until reduced by half—you’ll smell the alcohol cooking off.
Step 11: Add chicken broth and bring to a strong simmer. Cook for 4-5 minutes until the sauce reduces by about one-third and coats the back of a spoon. When you draw your finger across the spoon, it should leave a clear trail.
Step 12: Reduce heat to medium-low and stir in heavy cream and 2 tablespoons butter. The cream adds richness while the butter creates a silky, glossy finish. Stir constantly for 1-2 minutes until fully combined.
Step 13: Return chicken cutlets to the pan, spooning sauce over the top. Simmer gently for 2 minutes to reheat the chicken and let the flavors marry.
Step 14: Remove from heat, sprinkle with fresh parsley, and serve immediately. The sauce will thicken slightly as it cools.
Chef’s Notes for Perfect Chicken Marsala
Don’t skip pounding the chicken. Uneven thickness means uneven cooking—you’ll end up with dry edges and undercooked centers.
Use dry Marsala, never sweet. Sweet Marsala belongs in desserts; the dry version has the complex, slightly nutty flavor this chicken Marsala recipe demands.
Let your pan get properly hot before adding chicken. A screaming-hot pan creates the golden crust that makes restaurant-quality chicken Marsala so irresistible.
Reduce your wine properly. If you skip this step, your sauce will taste harsh and boozy instead of rich and complex.
Nutrition Information (Per Serving)
Calories: 420 | Protein: 38g | Carbohydrates: 16g | Fat: 22g | Saturated Fat: 10g | Fiber: 1g | Sugar: 3g | Sodium: 680mg
Delicious Chicken Marsala Variations
Chicken Marsala with Prosciutto: Layer thin prosciutto slices over the chicken before adding sauce for a salty-sweet combination. This technique is similar to what makes chicken saltimbocca so addictive.
Creamy Lemon Chicken Marsala: Add 2 tablespoons lemon juice with the cream for brightness that cuts through the richness. If you love citrus with chicken, you’ll also adore classic chicken piccata with its tangy caper sauce.
Mushroom Lover’s Version: Double the mushrooms and add mixed varieties like shiitake, oyster, and cremini for deeper earthy flavors.
Lighter Chicken Marsala: Replace heavy cream with half-and-half and reduce butter to 1 tablespoon per step. You’ll save about 120 calories per serving while keeping great flavor.
Storage & Reheating Your Chicken Marsala
Refrigerator Storage: Transfer cooled chicken Marsala to an airtight container within 2 hours of cooking. It keeps beautifully for 3-4 days. Store the chicken and sauce together—the cutlets absorb flavor as they sit.
Freezing Instructions: Freeze in portions for up to 3 months in freezer-safe containers. Leave ½-inch headspace as the sauce expands when frozen. Label with the date.
Reheating Method: Thaw overnight in the refrigerator if frozen. Reheat gently in a covered skillet over medium-low heat for 8-10 minutes, adding 2-3 tablespoons chicken broth to restore the sauce consistency. Microwaving works in a pinch (2-3 minutes on 70% power), but the chicken can get rubbery.
Make-Ahead Tip: Prepare through Step 7, refrigerate the seared chicken, then make fresh sauce when ready to serve. This keeps the chicken at peak texture.
Troubleshooting Common Chicken Marsala Problems
Problem: Dry, Tough Chicken Your pan was too hot or you overcooked the cutlets. Chicken Marsala chicken should reach exactly 165°F—use an instant-read thermometer. Even 5 degrees over makes it dry. Next time, reduce heat to medium after the initial sear.
Problem: Watery, Thin Sauce You didn’t reduce the liquids enough. The Marsala should reduce by half, and the broth by one-third before adding cream. Be patient—proper reduction concentrates flavors and creates the right consistency. If it happens, simmer uncovered for 3-4 more minutes.
Problem: Sauce Tastes Harsh or Alcoholic The wine didn’t cook long enough to mellow. After adding Marsala, let it bubble vigorously for the full 2-3 minutes until the sharp alcohol smell disappears. You’ll notice it smells sweeter and more complex when ready.
Problem: Rubbery Mushrooms You stirred them too soon. Let mushrooms sit undisturbed for 3-4 minutes to develop color. Constant stirring releases moisture, causing them to steam instead of caramelize.
Problem: Lumpy or Separated Sauce The cream curdled from too-high heat or was added to boiling liquid. Always reduce heat to medium-low before adding cream, and never let the sauce boil once cream is in. If it happens, whisk in 1 tablespoon cold butter off heat to bring it back together.
Equipment Essentials
- Large skillet (12-inch): Provides room to cook chicken without crowding
- Meat mallet or rolling pin: For pounding chicken to even thickness
- Instant-read thermometer: Takes guesswork out of doneness
- Shallow dishes: For dredging chicken in flour mixture
- Wooden spoon: Perfect for scraping up flavorful fond
- Sharp chef’s knife: Makes slicing mushrooms quick and safe
- Measuring cups and spoons: Accuracy matters in the sauce ratios
Shopping List (Organized by Store Section)
Meat Department
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
Produce Section
- 8 oz baby bella mushrooms
- 3 garlic cloves
- Fresh parsley (1 small bunch)
Dairy Section
- Butter (6 tablespoons total)
- Heavy cream (¼ cup)
Pantry Aisle
- All-purpose flour
- Olive oil
- Salt and black pepper
- Garlic powder
Wine/Spirits Section
- Dry Marsala wine (look near cooking wines or Italian wines)
Canned Goods
- Chicken broth (1 cup, buy low-sodium)
Success Secrets from the Kitchen
1. Room temperature chicken cooks more evenly than cold. Let your chicken sit out for 15 minutes before cooking.
2. Buy Marsala from the wine section, not cooking wine. The quality difference is dramatic—real Marsala has complex flavors that cheap cooking wine can’t match.
3. Don’t overcrowd the pan. Cook chicken in batches if needed. Crowding drops the pan temperature, causing chicken to steam instead of getting that gorgeous golden crust.
4. Save that pasta water if serving over noodles. A splash of starchy pasta water helps the chicken Marsala sauce cling beautifully to every strand.
5. Taste and adjust seasoning at the end. Marsala and broth vary in saltiness, so season your sauce just before serving for perfect balance.
This chicken Marsala recipe proves that restaurant-worthy meals don’t require professional training or hours of work. Master this technique once, and you’ll have a go-to recipe that impresses every single time without breaking a sweat.
