Chicken Marsala
Chicken Marsala
Chicken Marsala is a classic Italian-American dinner made with tender chicken breasts, sautéed mushrooms, onions, garlic, and a rich Marsala wine cream sauce. The chicken is lightly coated in flour, pan-seared until golden, then finished in the creamy mushroom sauce.
It’s an easy restaurant-style meal that comes together in about 35 minutes and pairs especially well with mashed potatoes, pasta, rice, or crusty bread.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Cuisine: Italian-American
- Course: Dinner
- Calories: About 480 per serving
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, about 3 medium breasts
- 3 tablespoons olive oil, plus more as needed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Marsala Sauce
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup Marsala wine
- ¾ cup chicken broth or chicken stock
- ½ cup heavy cream
Step-by-Step Instructions
1. Prepare the Chicken
If the chicken breasts are thick, carefully slice them horizontally or gently pound them to an even thickness. This helps them cook evenly without drying out.
Combine the flour, salt, and black pepper in a shallow dish. Coat each chicken breast lightly in the seasoned flour, shaking off any excess.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the coated chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
If your skillet looks dry while cooking the chicken, add a little more olive oil as needed.
3. Cook the Mushrooms and Onion
Reduce the heat to medium and add the butter to the same skillet.
Add the sliced mushrooms and diced onion. Cook for about 4–5 minutes, stirring occasionally, until the mushrooms soften and the onion becomes tender.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Make the Marsala Sauce
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the Marsala wine while stirring and scrape up any browned bits from the bottom of the skillet.
Add the chicken broth and stir until the sauce begins to simmer.
5. Add the Cream
Pour in the heavy cream and stir to combine.
Let the sauce gently simmer for about 3–5 minutes, stirring occasionally, until it becomes creamy and slightly thickened.
Avoid boiling the sauce aggressively, especially after adding the cream.
6. Finish the Chicken Marsala
Return the cooked chicken breasts to the skillet and spoon the creamy mushroom sauce over the top.
Simmer gently for another 2–3 minutes so the chicken warms through and absorbs some of the sauce.
Serve immediately with your favorite side dishes.
Recipe Tips for Success
- Pound the chicken evenly: This helps the breasts cook at the same rate.
- Don’t use too much flour: A light coating is enough to create a golden crust and help thicken the sauce.
- Don’t overcrowd the skillet: Cook the chicken in batches if necessary.
- Use the same skillet: The browned bits left from the chicken add extra flavor to the Marsala sauce.
- Cook the flour briefly: This prevents the sauce from having a raw flour taste.
- Simmer gently: A gentle simmer keeps the cream sauce smooth.
- Check the chicken: Chicken should reach an internal temperature of 165°F (74°C).
Ingredient Substitutions
Marsala Wine
For the best flavor, use dry Marsala wine. If you don’t have Marsala, you can use a dry cooking wine as a substitute, although the flavor will be different.
Heavy Cream
Half-and-half can be used for a lighter sauce, but the finished sauce will be less rich and creamy.
Chicken Breasts
Boneless, skinless chicken thighs can be used instead. Adjust the cooking time depending on their size.
Chicken Broth
Chicken stock works equally well in this recipe.
Mushrooms
White button mushrooms or cremini mushrooms are both good choices.
Recipe Variations
Creamy Chicken Marsala
For an extra-creamy sauce, add a little more heavy cream and allow the sauce to reduce slightly before returning the chicken to the pan.
Chicken Marsala with Parmesan
Add a small amount of freshly grated Parmesan to the finished sauce for a richer, slightly savory flavor.
Chicken Marsala with Spinach
Stir a handful of fresh baby spinach into the sauce during the final few minutes of cooking.
Chicken Marsala with Herbs
Fresh parsley or thyme can be added just before serving for a fresh finish.
Storage and Reheating
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over low to medium-low heat. Add a small splash of chicken broth or water if the sauce has thickened too much.
Heat gently until warmed through. Avoid overheating the cream sauce, as it can become too thick or separate.
Serving Suggestions
Chicken Marsala works especially well with sides that can soak up the creamy mushroom sauce.
Try serving it with:
- Mashed potatoes
- Buttered pasta
- White or brown rice
- Roasted potatoes
- Steamed vegetables
- Green beans
- Crusty Italian bread
- Simple green salad
For a complete dinner, serve the chicken with mashed potatoes and a simple green vegetable.
Nutrition Information
Estimated per serving, based on 4 servings:
- Calories: 480
- Protein: 35 g
- Carbohydrates: 18 g
- Fat: 30 g
- Saturated Fat: 12 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 850 mg
Nutrition information is an estimate and can vary depending on the brands used, exact portion sizes, and cooking methods.
Frequently Asked Questions
What is Chicken Marsala?
Chicken Marsala is an Italian-American dish featuring pan-seared chicken served with a savory sauce made from mushrooms, Marsala wine, broth, and often cream.
Can I make Chicken Marsala without cream?
Yes. You can leave out the heavy cream and use additional chicken broth for a lighter Marsala sauce. The sauce will be thinner and less creamy.
What type of Marsala wine should I use?
Dry Marsala is generally the best choice for savory dishes such as Chicken Marsala. Sweet Marsala can make the sauce noticeably sweeter.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good substitute and tend to stay juicy during cooking. Make sure they reach 165°F (74°C).
Can I make Chicken Marsala ahead of time?
Yes. You can prepare the dish ahead and refrigerate it. Reheat it gently in a skillet with a splash of broth if needed.
What mushrooms are best for Chicken Marsala?
Cremini and white button mushrooms are easy choices. Cremini mushrooms provide a slightly deeper mushroom flavor.
Why is my Marsala sauce too thick?
The sauce may have reduced too much. Stir in a small amount of chicken broth or water until it reaches your preferred consistency.
What can I serve with Chicken Marsala?
Mashed potatoes, pasta, rice, roasted vegetables, and crusty bread are all excellent choices because they pair well with the creamy mushroom sauce.
Final Thoughts
Chicken Marsala is a great choice when you want a comforting dinner that feels a little more special without requiring complicated cooking techniques. The golden chicken, earthy mushrooms, and creamy Marsala sauce come together in one skillet for a flavorful meal that’s easy enough for a weeknight but impressive enough for guests.
Serve it with mashed potatoes or pasta to make the most of the sauce, and finish with a little fresh parsley if you have some on hand.
Chicken Marsala is a classic Italian-American dinner made with tender chicken breasts, sautéed mushrooms, onions, garlic, and a rich Marsala wine cream sauce. The chicken is lightly coated in flour, pan-seared until golden, then finished in the creamy mushroom sauce.
It’s an easy restaurant-style meal that comes together in about 35 minutes and pairs especially well with mashed potatoes, pasta, rice, or crusty bread.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Cuisine: Italian-American
- Course: Dinner
- Calories: About 480 per serving
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, about 3 medium breasts
- 3 tablespoons olive oil, plus more as needed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Marsala Sauce
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup Marsala wine
- ¾ cup chicken broth or chicken stock
- ½ cup heavy cream
Step-by-Step Instructions
1. Prepare the Chicken
If the chicken breasts are thick, carefully slice them horizontally or gently pound them to an even thickness. This helps them cook evenly without drying out.
Combine the flour, salt, and black pepper in a shallow dish. Coat each chicken breast lightly in the seasoned flour, shaking off any excess.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the coated chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
If your skillet looks dry while cooking the chicken, add a little more olive oil as needed.
3. Cook the Mushrooms and Onion
Reduce the heat to medium and add the butter to the same skillet.
Add the sliced mushrooms and diced onion. Cook for about 4–5 minutes, stirring occasionally, until the mushrooms soften and the onion becomes tender.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Make the Marsala Sauce
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the Marsala wine while stirring and scrape up any browned bits from the bottom of the skillet.
Add the chicken broth and stir until the sauce begins to simmer.
5. Add the Cream
Pour in the heavy cream and stir to combine.
Let the sauce gently simmer for about 3–5 minutes, stirring occasionally, until it becomes creamy and slightly thickened.
Avoid boiling the sauce aggressively, especially after adding the cream.
6. Finish the Chicken Marsala
Return the cooked chicken breasts to the skillet and spoon the creamy mushroom sauce over the top.
Simmer gently for another 2–3 minutes so the chicken warms through and absorbs some of the sauce.
Serve immediately with your favorite side dishes.
Recipe Tips for Success
- Pound the chicken evenly: This helps the breasts cook at the same rate.
- Don’t use too much flour: A light coating is enough to create a golden crust and help thicken the sauce.
- Don’t overcrowd the skillet: Cook the chicken in batches if necessary.
- Use the same skillet: The browned bits left from the chicken add extra flavor to the Marsala sauce.
- Cook the flour briefly: This prevents the sauce from having a raw flour taste.
- Simmer gently: A gentle simmer keeps the cream sauce smooth.
- Check the chicken: Chicken should reach an internal temperature of 165°F (74°C).
Ingredient Substitutions
Marsala Wine
For the best flavor, use dry Marsala wine. If you don’t have Marsala, you can use a dry cooking wine as a substitute, although the flavor will be different.
Heavy Cream
Half-and-half can be used for a lighter sauce, but the finished sauce will be less rich and creamy.
Chicken Breasts
Boneless, skinless chicken thighs can be used instead. Adjust the cooking time depending on their size.
Chicken Broth
Chicken stock works equally well in this recipe.
Mushrooms
White button mushrooms or cremini mushrooms are both good choices.
Recipe Variations
Creamy Chicken Marsala
For an extra-creamy sauce, add a little more heavy cream and allow the sauce to reduce slightly before returning the chicken to the pan.
Chicken Marsala with Parmesan
Add a small amount of freshly grated Parmesan to the finished sauce for a richer, slightly savory flavor.
Chicken Marsala with Spinach
Stir a handful of fresh baby spinach into the sauce during the final few minutes of cooking.
Chicken Marsala with Herbs
Fresh parsley or thyme can be added just before serving for a fresh finish.
Storage and Reheating
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over low to medium-low heat. Add a small splash of chicken broth or water if the sauce has thickened too much.
Heat gently until warmed through. Avoid overheating the cream sauce, as it can become too thick or separate.
Serving Suggestions
Chicken Marsala works especially well with sides that can soak up the creamy mushroom sauce.
Try serving it with:
- Mashed potatoes
- Buttered pasta
- White or brown rice
- Roasted potatoes
- Steamed vegetables
- Green beans
- Crusty Italian bread
- Simple green salad
For a complete dinner, serve the chicken with mashed potatoes and a simple green vegetable.
Nutrition Information
Estimated per serving, based on 4 servings:
- Calories: 480
- Protein: 35 g
- Carbohydrates: 18 g
- Fat: 30 g
- Saturated Fat: 12 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 850 mg
Nutrition information is an estimate and can vary depending on the brands used, exact portion sizes, and cooking methods.
Frequently Asked Questions
What is Chicken Marsala?
Chicken Marsala is an Italian-American dish featuring pan-seared chicken served with a savory sauce made from mushrooms, Marsala wine, broth, and often cream.
Can I make Chicken Marsala without cream?
Yes. You can leave out the heavy cream and use additional chicken broth for a lighter Marsala sauce. The sauce will be thinner and less creamy.
What type of Marsala wine should I use?
Dry Marsala is generally the best choice for savory dishes such as Chicken Marsala. Sweet Marsala can make the sauce noticeably sweeter.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good substitute and tend to stay juicy during cooking. Make sure they reach 165°F (74°C).
Can I make Chicken Marsala ahead of time?
Yes. You can prepare the dish ahead and refrigerate it. Reheat it gently in a skillet with a splash of broth if needed.
What mushrooms are best for Chicken Marsala?
Cremini and white button mushrooms are easy choices. Cremini mushrooms provide a slightly deeper mushroom flavor.
Why is my Marsala sauce too thick?
The sauce may have reduced too much. Stir in a small amount of chicken broth or water until it reaches your preferred consistency.
What can I serve with Chicken Marsala?
Mashed potatoes, pasta, rice, roasted vegetables, and crusty bread are all excellent choices because they pair well with the creamy mushroom sauce.
PrintChicken Marsala
This easy Chicken Marsala is a classic Italian-American dinner featuring tender chicken breasts, golden mushrooms, onions, and garlic simmered in a rich Marsala wine cream sauce. It’s comforting, flavorful, and perfect for an impressive weeknight dinner served with pasta, mashed potatoes, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 pound boneless, skinless chicken breasts (about 3 medium chicken breasts)
- 3 tablespoons olive oil, plus more as needed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Marsala Sauce:
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup Marsala wine
- ¾ cup chicken broth or chicken stock
- ½ cup heavy cream
Instructions
- Place the chicken breasts between sheets of plastic wrap or parchment paper and gently pound them to an even thickness.
- In a shallow dish, combine the flour, salt, and black pepper.
- Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet.
- Add the sliced mushrooms and diced onion. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the remaining tablespoon of flour over the vegetables and stir well. Cook for about 1 minute.
- Slowly pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth and stir to combine. Simmer for 2–3 minutes until the sauce begins to thicken.
- Stir in the heavy cream and simmer gently for another 2–3 minutes.
- Return the cooked chicken breasts to the skillet and spoon the sauce over them.
- Simmer for 2–3 minutes, allowing the chicken to warm through and absorb some of the sauce.
- Serve hot with pasta, mashed potatoes, rice, or roasted vegetables.
Notes
- For evenly cooked chicken, pound the breasts to an even thickness before cooking.
- Do not overcrowd the skillet when browning the chicken.
- Use a dry Marsala wine for a more balanced savory sauce.
- If the sauce becomes too thick, add a small splash of chicken broth.
- Cremini or button mushrooms both work well in this recipe.
- Serve with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy Marsala sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.
Final Thoughts
Chicken Marsala is a great choice when you want a comforting dinner that feels a little more special without requiring complicated cooking techniques. The golden chicken, earthy mushrooms, and creamy Marsala sauce come together in one skillet for a flavorful meal that’s easy enough for a weeknight but impressive enough for guests.
Serve it with mashed potatoes or pasta to make the most of the sauce, and finish with a little fresh parsley if you have some on hand.
