Chicken Marsala is a timeless dish that blends simple ingredients into something deeply flavorful and comforting. With tender pan-fried chicken cutlets, savory mushrooms, and a rich Marsala wine sauce, it’s no surprise this dish remains a favorite on both restaurant menus and home dinner tables. It’s elegant enough for entertaining yet easy enough to make on a weeknight.
The dish begins with thin slices of chicken breast that are lightly coated in flour. This not only gives the chicken a delicate crust but also helps thicken the sauce later. Once seared until golden brown, the chicken is set aside while the real flavor builders get to work. Sliced mushrooms, usually cremini or button, are sautéed in the same pan, soaking up the rich flavors from the browned chicken bits left behind.
The heart of this dish is the Marsala wine. This fortified wine, with its slightly sweet and nutty taste, creates a velvety sauce that’s both comforting and full of depth. When the wine hits the hot pan, it deglazes all those flavorful bits and starts to form a luxurious base. A splash of chicken broth often joins the mix, adding body and balancing out the sweetness of the wine. Once the sauce reduces slightly, the chicken is returned to the pan, where it simmers gently, soaking up all the rich flavors.
The finished dish is garnished with chopped parsley and sometimes a pat of butter for extra silkiness
Chicken Marsala is often served over mashed potatoes, pasta, or rice, all of which do an excellent job of soaking up the savory sauce.
What makes Chicken Marsala so special is its perfect balance of savory, sweet, and earthy flavors. It’s hearty without being heavy, refined without being fussy. Whether you’re cooking for someone special or simply craving something warm and satisfying, Chicken Marsala delivers every time. It’s a dish that brings the essence of comfort and classic Italian flavor to the table in the most delicious way.
This is a classic dish made with pan-seared chicken breasts, mushrooms, and a rich, savory sauce made from Marsala wine. It’s beloved for its deep flavor and elegant simplicity.
Yes—and no! Chicken Marsala has Italian roots, specifically from Sicily, where Marsala wine originates. However, the creamy version we know today is more popular in Italian-American cuisine
To make it, lightly flour and sauté chicken breasts until golden. In the same pan, cook mushrooms, then deglaze with Marsala wine. Add broth or cream (depending on the recipe), simmer to reduce, and return the chicken to soak up the sauce. Recipe is below.
It’s perfect with creamy mashed potatoes, pasta, risotto, or a side of crusty bread. For a lighter option, try steamed green beans, roasted asparagus, or a crisp green salad.
While Marsala wine gives the dish its signature flavor, you can substitute it with grape juice or chicken broth plus a splash of vinegar for a non-alcoholic version.
Ingredients
- 4 pieces chicken breasts boneless, skinless, pounded thin
- 1/4 cup all-purpose flour for dredging
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 4 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons chopped parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper and dredge them in the flour.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken breasts for about 5 minutes on each side until they’re golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Cook until the mushrooms are browned and tender.
- Pour the Marsala wine into the skillet to deglaze the pan, stirring to scrape up any browned bits from the bottom.
- Add the chicken broth and bring the mixture to a simmer. Cook until the sauce is slightly thickened.
- Return the chicken breasts to the skillet and spoon the sauce over them. Allow to simmer for another 5 minutes.
- Garnish with chopped parsley before serving. Serve with pasta or mashed potatoes.
Nutrition
Chicken and mushrooms, yum! But mine came out kinda dry, maybe I overcooked it? 🤔
This recipe is great! Followed it exactly and my family loved it. Will definitely make again.
I don’t know… Marsala wine? Shouldn’t it be red wine instead? Not sure about this recipe.
Real easy to follow! I made it for my family and they loved it. Will make again.
Not bad, but I think 1/2 cup Marsala is too much—tastes kinda boozy to me. I’d cut it down next time.
Good call—Marsala can get pretty strong. I usually start with 1/4 cup and add more only if I want it bolder.
Totally agree. 1/2 cup made mine taste like I was drinking it 😅 Next time I’ll reduce and simmer longer to cook off the alcohol.
Not gonna lie, I was skeptical about using only 1/2 cup wine—felt like it might taste too boozy. But the deglazing step helped a ton and the alcohol mellowed out. Good flavor!
Yum. 👍
This is the best Chicken Marsala I have ever tried! The flavors are out of this world! Highly recommend!
Glad you loved it! I made it last week and my family couldn’t stop raving about it. Definitely a new favorite for us!
I tried making this and it was a disaster! The sauce didn’t thicken at all and the chicken was dry. What did I do wrong?
Chicken Marsala is underrated. This recipe nails the basics—season, dredge, brown hard, then deglaze. No notes. (10/10)
Honestly, you’re right. The “brown hard then deglaze” step makes the whole dish. I tried it like this and it came out way better than my usual version.
Best chicken dish I’ve ever made! So good I could cry! 😂
I dunno, sounds a bit too complicated. Can I just throw the chicken in the oven? 🤷♂️
I’m so glad you loved it! 😍 Chicken Marsala is a classic for a reason!
Lol I forgot to dredge one piece and it still turned out okay. But overall this is a solid recipe, will make again.
2 tablespoons butter and 1/4 cup flour sounds like a lot? Idk. Mine turned out a bit greasy, but flavor was good. Maybe reduce butter slightly next time.
1 word: yum.
Made this tonight—tastes fancy but it was super doable. The sauce thickened nicely and the mushrooms were perfect. I added a little garlic too and it was even better.
Mine didn’t thicken much—maybe my broth was too hot or I didn’t simmer long enough. Tastes great anyway.
Bland until the final simmer. I think I didn’t deglaze long enough, so I got less flavor from the pan. After that it was actually great.
I’m skeptical about 1/2 cup wine being enough, but it worked. Sauce had nice depth. Brown bits scraped clean too.
This recipe is super easy! I made it in under 30 minutes, and it tasted like restaurant quality.
Really? 30 minutes? I don’t know, my chicken always ends up dry. Maybe I’m just bad at cooking.
I tried this and it was simply amazing! Never thought I could cook something like that at home. Thanks for sharing!
I don’t know… I used white wine instead and it was not the same. Maybe Marsala is better. Not sure if I’ll try again.
I understand your struggle! Marsala does give a unique flavor that’s hard to replace. Maybe give it another shot with the right wine next time!
This came out restaurant-level. The sauce thickened nicely and the mushrooms browned exactly how I wanted. I served it with mashed potatoes—perfect comfort food.
Absolutely delicious! My family loved this recipe. It’s a keeper for sure!
I used wine from a box and it tasted fine to me. No issues! 😂
Wine from a box? Really? 😂 I guess whatever works! How did it turn out texture-wise?
Marsala is expensive where I live, so I used a cheaper wine and… it was still okay? The mushrooms were the best part. Would rate higher if I had the good stuff.
Honestly that’s a win—mushrooms really carry the whole dish. Even if Marsala’s pricey, using a decent cheaper wine + deglazing well gets you there.
I don’t drink wine, so I used cooking sherry instead. Was it exactly the same? No. Was it still good? Yes. Everyone ate it fast.
Not sure about using only 8 oz mushrooms—felt like not enough, so I doubled them. Sauce got way better that way. Otherwise it’s good.
Yes! I always end up doubling the mushrooms too—8 oz can feel stingy. Great call on the sauce improvement 👏
Too salty for my taste! I think I added too much salt by accident. Next time I’ll be more careful.
How long to cook the chicken? I burned mine 😭
Simple, straightforward, but coulda used a little jazzing up!
Step 3 took longer than 5 min/side for my chicken (thinner pieces maybe). Sauce is nice, just needed more time.
I don’t know, the Marsala wine was too strong for my taste. I think I prefer chicken without all this fancy stuff.
I tried this and it was horrible. My chicken was dry 🤮. Maybe I did somethin wrong.
Sorry to hear that! Maybe the heat was too high? Chicken can dry out fast if overcooked.
I loved this recipe! My chicken turned out juicy. You just need to watch the cooking time.
So easy to make! I added some garlic and it turned out amazing!! 🥳
Garlic is always a good idea! I’m gonna try that next time. Thanks for the tip!
Nice dish, but my boyfriend doesn’t like wine flavor. We’ll see what he thinks!
The instructions were easy and the skillet deglazing step really mattered. I got those browned bits off and the gravy tasted rich.
I used sherry instead because I didn’t have Marsala and it turned out totally different, like… not bad, but not Marsala. If you can, stick to the recipe.
This recipe is absolutely delicious! My family loved it, and it was so easy to make!
I followed it pretty much exactly and it was… okay? The sauce was tasty but not very thick even after simmering. Next time I’ll reduce the broth longer.
Thanks for sharing! Marsala sauces can be stubborn—reducing the broth longer makes a big difference. Maybe a slightly higher simmer (not a boil) could thicken it too.
Pretty good overall, but mine didn’t thicken as much as I expected. Maybe I simmered too fast—still tasty though.
Not sure about 5 minutes per side. Mine was undercooked at that timing (thickness was probably more than pounded). I had to add more time, so watch for doneness.
This is restaurant-level. The browned bits in the pan really make it. I even made extra sauce so I could pour it on everything at the table. 10/10
Totally agree—those browned bits are everything. I always scrape the pan like you would with steak, and it turns the sauce from “good” to “wow.”
I’m convinced now. I usually mess up Marsala sauce thickness but adding extra broth/wine to get it right makes sense. Next time I’ll make more too—pour it tableside! 🍄
Too much wine! I could barely taste the chicken.
I think your taste buds are just weak! A good Marsala is supposed to have a strong flavor!
I actually love the flavor of the wine in the dish! It adds depth. Maybe you used too much wine or didn’t let it reduce enough?
Chicken is good, but why Marsala? I thought it was supposed to be sweet, it was just weird. Never again!
This recipe was so easy to follow! My whole family loved it, especially the sauce. Will definitely make again!
This is NOT Chicken Marsala. Where’s the cream? Where’s the flavor? Disappointing.
I think it’s still a valid recipe for Chicken Marsala, but I do get what you mean about the cream. Maybe adding some cream would help bring that flavor you’re looking for!
Pretty good, but I’d lower the heat a bit for the chicken so it doesn’t brown too fast before the inside is done. Sauce was rich though—nice mushroom flavor.
5 stars! I didn’t have mushrooms so I used broccoli instead. Still good!
Pretty tasty. I like that it’s not too complicated, and browning the mushrooms adds a ton. Would make again.
I dont know about the marsala wine… never tasted it before. Is it really good? 🤔
I followed it mostly, but my sauce didn’t thicken as much as the description. I simmered longer and added a splash more broth instead of flour—still ended up decent.
Not sure about the flour amount—mine looked too dry for dredging, and I had to add a bit more to get an even coating. Still okay, just messy.
That happened to me too—mine was drier than expected, so I just tweaked the dredge until it clung evenly. Still turned out great and the sauce saved everything.
Huh, I followed the flour amount exactly and mine dredged fine. Maybe your chicken was extra wet? Or the flour brand is different. Either way, messy but edible I guess 😅
Not sure what I did wrong… my chicken turned out dry. Maybe I cooked it too long?
Incredible! My family said it’s better than the restaurant! Will definitely make again!
I don’t get what all the fuss is about. My chicken turned out dry. Maybe I did something wrong?
Pretty good, but I think my chicken took a bit longer than 5 min per side (thicker cut maybe). Sauce was tasty though—next time I’ll adjust the timing.
This recipe is amazing! I made it for my family and they loved it. Definitely a keeper!
I don’t know why my chicken turned out so dry. Maybe I cooked it too long? Not sure if I’ll try this again.
Cooking chicken too long can definitely make it dry! Try using a meat thermometer next time. Chicken should be around 165°F when done. Don’t give up! Maybe try marinating or brining for moistness.
I like Marsala, but this seemed kind of heavy on the wine. I simmered it longer and it still tasted a little sharp for my liking—maybe reduce the wine next time.
I followed the recipe step by step and it was perfect! Even my picky brother ate it!
Just okay. I thought it was too buttery. Can anyone tell me how to make it less greasy?
Okay but Marsala wine isn’t really easy to find where I live. Can I use something else?
Easy to make and tastes delightful! The chicken came out so tender. Thanks for sharing!
I only had cooking sherry instead of Marsala and it was… fine? Like, edible and tasty, but not the same vibe. Next time I’ll use real Marsala.
That makes sense—Marsala’s got a sweeter, richer profile than most sherries. If it still tasted good though, you basically made a cousin version 😄 Next time, use the real deal for the “classic” vibe!
Cooking sherry worked for me once too, but I think you have to adjust—maybe add a tiny pinch of sugar or use less broth so it doesn’t get too salty. “Fine? Edible?” is still a win.
Umm, is Marsala wine necessary?? I don’t drink alcohol, can I just use grape juice instead?
You can definitely use grape juice! It won’t have the same flavor, but it should still be tasty. I’ve done it before and it turned out fine!
Marsala wine is underrated. The deglazing step makes a huge difference—those browned bits are the whole point. Would 100% make again.
Totally agree—those browned bits are flavor gold. I started doing the deglaze with Marsala and now I can’t go back. Definitely trying your version next time!
Marsala wine *is* good but I always thought deglazing was just… extra steps lol. Still, the browned bits thing makes sense. I might use less wine though, because 1/2 cup feels like a lot.
Pretty good overall. I used cremini mushrooms and they browned nicely, but my sauce was a little thin after simmering—next time I’ll reduce the broth a bit longer.
I followed the steps mostly, but I used less wine and added a splash of cream at the end. Still tasted awesome.
Pretty solid recipe. My only issue was the sauce got a little too thick before the chicken finished simmering, so I added an extra splash of broth. Still tasted great though—rich and savory.
This is like restaurant chicken. I used cremini mushrooms and it was extra rich. Also, simmering the chicken in the sauce for 5 minutes really ties it together.
The mushrooms browned nicely and the sauce thickened as described. I added a tiny splash of cream at the end and it was even better.
This is my go-to recipe for dinner parties! Everyone loves it! 🌟
Chicken was good but I think pounded thin maybe mine was too thin—took closer to 3-4 min per side.
Just made it and it was kinda bland. Might need more spices. 🤨
Delish! But too much butter, I think. Made it greasy for my taste. Next time will cut back.
Made this tonight and it was restaurant-level. The sauce tasted rich and the mushrooms were perfect. I served it with mashed potatoes and soaked up every bit 😄
Wow, same here! That Marsala sauce is seriously the best part—rich without being too heavy. 😋 Did you use dry Marsala or sweet?
This turned out super flavorful! The deglazing step makes a huge difference and the sauce actually coats the chicken nicely. I served it with mashed potatoes and it was a hit.
Yum! I made this with extra mushrooms and it was delish! Super filling and a great dinner option.
Sounds amazing! I love mushrooms too. Will try it with extra next time!
I dunno, doesn’t seem that filling to me. Maybe I’m just used to larger portions.
I’m not a fan of mushrooms, but I made this for my husband and he enjoyed it. Will try it again without shrooms next time.
LOL, I used red wine instead of marsala. Hope that won’t ruin it 😅. Can’t wait to taste it!
Chicken Marsala is one of my comfort foods and this recipe feels legit. The butter + olive oil combo gave great flavor, and the chicken stayed juicy. Would make again.
Pretty solid recipe. My chicken took a bit longer than 5 min per side (thicker than I expected), but the end result was juicy. Marsala flavor is the star.