Chicken Marsala has always held a special place in my kitchen. The savory aroma of golden-seared chicken mingling with earthy mushrooms and sweet Marsala wine instantly transports me to cozy Italian trattorias. It’s one of those dishes that feels fancy enough for a dinner party yet comforting enough for a weeknight meal. I love how it comes together quickly without compromising depth of flavor.

This recipe has become a go-to not just for its elegance, but for its incredible balance of textures and flavors. The tender chicken breasts are coated in a light, silky sauce that’s simultaneously rich, tangy, and slightly sweet. Pair that with the umami of mushrooms and the hint of garlic, and you’ve got something truly special. Whether you’re new to Chicken Marsala or have had your fair share, this version is bound to impress.

Why You’ll Love This Classic Chicken Marsala

Elegant yet easy: It looks and tastes gourmet but is deceptively simple to prepare.
One-pan magic: Minimal cleanup with maximum flavor.
Customizable: Perfect base for adding your own twist—spinach, cream, pancetta, you name it.
Pairs beautifully: Whether it’s mashed potatoes, pasta, or crusty bread, this dish complements them all.
Restaurant-quality at home: Why go out when you can make it better yourself?

What Kind of Marsala Wine Should I Use?

When it comes to making Classic Chicken Marsala, the wine you choose can really shape the final flavor. There are two main types: dry Marsala and sweet Marsala. For savory dishes like this one, I always recommend using dry Marsala. It adds a deep, complex richness to the sauce without overwhelming the savory elements.

Sweet Marsala tends to work better in desserts. That said, if sweet Marsala is all you have on hand, you can still use it—just reduce any added sugar or balance it out with a splash of lemon juice to counteract the sweetness. Always choose quality Marsala wine—one labeled for cooking might not deliver the best results compared to the real thing from a wine shop.

Options for Substitutions

Not everyone has a bottle of Marsala sitting in their pantry, and that’s okay! Here are some solid alternatives and ingredient swaps:

Marsala Substitute: Use a mix of dry sherry or dry white wine with a splash of brandy. You won’t get the exact same profile, but it’ll still be delicious.
Chicken Breasts: Swap for chicken thighs if you prefer dark meat. They’re juicier and harder to overcook.
Mushrooms: Cremini or baby bella mushrooms are ideal, but white button mushrooms work just as well. You can even mix types for more depth.
Butter: If you’re avoiding dairy, use olive oil or a plant-based butter alternative.
Gluten-Free Option: Dust the chicken with cornstarch instead of flour before searing for a gluten-free version.

Ingredients for This Classic Chicken Marsala

Each ingredient in this recipe plays an important role, building layers of flavor and texture that make Chicken Marsala such a standout dish. Here’s what you’ll need and why:

Chicken Breasts: Boneless, skinless chicken breasts are ideal. They’re lean, cook quickly, and develop a beautiful golden crust when seared.
All-Purpose Flour: Lightly coating the chicken in flour gives it a golden, crisp exterior and helps the sauce cling better.
Salt and Black Pepper: The foundational seasonings that enhance every other flavor in the dish.
Olive Oil and Butter: Olive oil for searing and butter for richness—this combo delivers golden, flavorful chicken with a silky sauce.
Mushrooms: Sliced cremini or baby bella mushrooms bring earthy, meaty tones to the sauce. They soak up the Marsala like sponges.
Garlic: Just a couple of cloves, minced, add a fragrant, savory layer without overpowering.
Dry Marsala Wine: The star of the show. This fortified wine provides a deep, slightly nutty sweetness that makes the sauce irresistible.
Chicken Broth: Helps stretch the Marsala into a luscious sauce while balancing its richness.
Heavy Cream (Optional): For a creamier variation, a splash of heavy cream adds smoothness and a little indulgence.
Fresh Parsley: A sprinkle at the end adds brightness and a pop of color to the finished plate.

Step 1: Prepare the Chicken

Start by slicing your chicken breasts horizontally to create thin cutlets. This helps them cook evenly and quickly. Pat them dry with paper towels, then season generously with salt and black pepper on both sides. Dredge each piece lightly in all-purpose flour, shaking off the excess.

Step 2: Sear the Chicken

In a large skillet, heat a mix of olive oil and butter over medium-high heat. Once hot, add the chicken cutlets in a single layer. Sear for about 4–5 minutes per side until golden brown and cooked through. You may need to work in batches—avoid overcrowding the pan. Transfer the cooked chicken to a plate and tent with foil to keep warm.

Step 3: Sauté the Mushrooms

In the same skillet, add a little more butter if needed, then toss in the sliced mushrooms. Sauté for about 6–8 minutes until they release their juices and start to brown. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Step 4: Deglaze with Marsala

Pour the dry Marsala wine into the pan, scraping up the browned bits from the bottom—this is where much of the flavor lives. Let the wine simmer for 2–3 minutes so the alcohol cooks off, and the liquid reduces slightly.

Step 5: Make the Sauce

Add chicken broth to the pan and stir. Let the mixture simmer for another 5 minutes, allowing it to reduce and thicken. If you’re going for a creamy version, now’s the time to stir in a splash of heavy cream. Let it simmer for 2 more minutes.

Step 6: Return the Chicken

Place the seared chicken back into the skillet, spooning the sauce and mushrooms over the top. Let everything simmer together for 3–4 minutes so the chicken absorbs the flavors and reheats fully.

Step 7: Finish and Garnish

Turn off the heat and sprinkle freshly chopped parsley over the top for a fresh finish. Serve immediately while everything is warm and the sauce is glossy and thick.

How Long to Cook the Classic Chicken Marsala

The beauty of Chicken Marsala is that it cooks relatively quickly while delivering big flavor. Here’s a breakdown:

Chicken Cutlets: About 4–5 minutes per side over medium-high heat. Thin cutlets ensure a fast, even cook.
Mushrooms: Sauté for 6–8 minutes until browned and tender.
Sauce Reduction: Let the Marsala and broth simmer for 7–8 minutes total to thicken and concentrate the flavor.
Final Simmer: Once the chicken returns to the pan, simmer everything together for another 3–4 minutes.

Total cook time: Around 25–30 minutes from start to finish, not including prep.

Tips for Perfect Chicken Marsala

Slice chicken evenly: This ensures uniform cooking and helps the meat absorb the sauce better.
Don’t skip the flour coating: It adds a slight crispness and thickens the sauce as the chicken simmers in it.
Use real Marsala wine: Avoid “cooking wine” and opt for a bottle from the wine section—it makes a huge difference in flavor.
Deglaze properly: Scrape up all those tasty browned bits after adding the Marsala. That’s liquid gold in flavor form.
Taste as you go: Adjust the seasoning at the end to make sure the sauce is balanced—add salt, a touch more wine, or even a dash of lemon if needed.
Optional cream: Adding heavy cream makes a richer sauce. If you prefer it lighter, skip this step and enjoy a more traditional Marsala.

Watch Out for These Mistakes While Cooking

Even with a straightforward dish like Chicken Marsala, a few common missteps can get in the way of that perfect plate. Here’s what to avoid:

Overcooking the chicken: Thin cutlets cook quickly. Leave them in the pan too long, and they’ll dry out. Keep a close eye and remove them as soon as they’re golden and firm.
Skipping the deglaze: Those browned bits on the skillet bottom hold huge flavor. Pouring in the Marsala and scraping thoroughly is a must.
Using sweet Marsala by accident: Double-check the bottle! Sweet Marsala will make the dish overly sugary.
Crowding the pan: Give the chicken and mushrooms space so they sear, not steam.
Rushing the sauce: Let the wine and broth reduce properly. A thin sauce won’t cling to the chicken or carry that full-bodied flavor.

What to Serve With Classic Chicken Marsala?

The rich, savory notes of Chicken Marsala make it an ideal main for a range of comforting sides. Here are some top-tier pairings:

Mashed Potatoes

Creamy and buttery, they soak up the Marsala sauce like a dream.

Buttered Egg Noodles

Simple and soft, egg noodles act as a tender bed for the chicken and sauce.

Garlic Roasted Asparagus

Crisp, fresh, and slightly bitter asparagus balances the richness of the dish.

Steamed Green Beans

A lighter, crisper option that adds vibrant color and clean flavor.

Creamy Polenta

Its smooth, rich texture pairs wonderfully with the mushrooms and wine sauce.

Parmesan Risotto

For an elevated dinner, risotto adds decadence and a creamy counterpoint.

Crusty Bread

Ideal for scooping up any remaining sauce on your plate—don’t let it go to waste!

Mixed Greens with Vinaigrette

Adds a touch of acidity and freshness that cuts through the richness of the Marsala.

Storage Instructions

One of the perks of Classic Chicken Marsala is how well it stores, making it a fantastic choice for meal prep or leftovers. Here’s how to keep it tasting fresh:

Refrigerator: Allow the chicken and sauce to cool completely. Store in an airtight container for up to 3 to 4 days.
Freezer: Freeze in a sealed container or freezer bag for up to 2 months. For best results, freeze the chicken and sauce separately from any sides.
Reheating: Warm gently on the stove over medium heat until hot, stirring occasionally. If the sauce thickened too much, add a splash of chicken broth or water to loosen it.

Pro Tip: Avoid microwaving directly from the fridge or freezer; let it come to room temperature for more even heating.

Estimated Nutrition

Here’s a general idea of what you’re getting in a serving of Classic Chicken Marsala (based on a recipe serving four):

Calories: ~390 kcal
Protein: ~35g
Fat: ~20g (can vary based on butter/oil used and cream inclusion)
Carbohydrates: ~12g
Fiber: ~1g
Sugar: ~3g
Sodium: ~550mg

These numbers may shift depending on substitutions and portion sizes. For a lighter version, you can reduce the butter or skip the cream.

Frequently Asked Questions

What’s the difference between sweet and dry Marsala wine?

Dry Marsala has a more subtle sweetness and a richer, nuttier flavor—ideal for savory dishes like Chicken Marsala. Sweet Marsala is typically used in desserts and can make your sauce taste overly sugary if substituted without adjustments.

Can I make Chicken Marsala ahead of time?

Yes! It actually tastes even better after sitting for a few hours or overnight, as the flavors meld beautifully. Reheat gently on the stovetop with a splash of broth if needed.

Is Chicken Marsala gluten-free?

Not by default, since the chicken is dredged in flour. But you can make it gluten-free by using a gluten-free flour or cornstarch instead.

What kind of mushrooms are best for this recipe?

Cremini (baby bella) mushrooms are my go-to for their hearty texture and depth of flavor. Button mushrooms work too, and a mix of wild mushrooms can elevate the dish further.

Can I add cream to the sauce?

Absolutely. While traditional Chicken Marsala doesn’t always include cream, adding a splash creates a richer, silkier sauce that many love.

How do I know when the chicken is fully cooked?

When the chicken is golden brown on both sides and reaches an internal temperature of 165°F (74°C), it’s done. It should be firm to the touch but not dry.

What can I use instead of Marsala wine?

Dry sherry, Madeira wine, or even a mix of dry white wine with a touch of brandy can substitute in a pinch. Just adjust sweetness and acidity as needed.

Can I make this recipe dairy-free?

Yes! Use olive oil instead of butter, and skip the cream or use a dairy-free substitute like coconut cream or oat-based alternatives.

Conclusion

Classic Chicken Marsala is the kind of dish that brings comfort and elegance together in one skillet. It’s fast enough for a weeknight dinner but feels special enough for guests. With its rich, savory sauce, tender chicken, and customizable ingredients, it’s no wonder this Italian-American classic has stood the test of time in so many kitchens—including mine.

Now that you’ve got the recipe, tips, and pairings, you’re all set to bring a little restaurant-worthy magic to your table. Buon appetito!