Chicken Marsala Recipe
Bring restaurant-quality comfort food home with this Chicken Marsala Recipe. Juicy pan-fried chicken is drenched in a rich mushroom Marsala wine sauce for a truly unforgettable meal.
Tender cutlets and earthy mushrooms come together in a silky, flavorful sauce. This classic dish transforms a simple dinner into something elegant without the fuss.
Key Ingredients for Perfect Chicken Marsala
- Chicken breasts – Thinly sliced and gently pounded for quick, even cooking that stays moist.
- Brown button mushrooms – Add deep umami flavor, soaking up the wine sauce beautifully.
- Dry Marsala wine – The star ingredient, delivering sweet, nutty notes to the creamy sauce.
- Heavy whipping cream – Provides the sauce its lush, velvety texture.
- Fresh parsley – Brightens the finished dish with a burst of color and freshness.
How to Make Chicken Marsala: A Quick Overview
Season and dredge chicken breasts lightly in flour for a golden, crisp exterior. Sauté the chicken in a mix of olive oil and butter until beautifully seared and fully cooked. Set aside to keep warm while mushrooms sizzle in the same pan, soaking up all those savory bits.
Deglaze with dry Marsala wine, scraping up browned bits for extra flavor. Add chicken stock and a gentle stream of heavy cream, letting the sauce reduce to silky perfection. Return the chicken to the pan, spoon the sauce over top, and finish with fresh parsley for a pop of color and herbal lift.
Tips & Delicious Variations
For the best Chicken Marsala, use dry Marsala wine—sweet Marsala will overpower the dish. Pound the chicken evenly so it cooks in minutes without drying out. Brown the mushrooms well; this step deepens the sauce’s flavor. If you prefer, swap brown mushrooms for cremini or even shiitake for added depth.
Want to lighten it up? Replace heavy cream with half-and-half, but reduce it a bit longer for a thicker consistency. For a bolder twist, add a splash of brandy along with the Marsala wine.
Keeping Chicken Marsala Fresh: Storage Made Simple
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken stock or cream if needed to loosen the sauce. Avoid microwaving too long to prevent the chicken from drying out. While freezing is possible, the creamy sauce may separate when thawed, so enjoy this dish fresh whenever you can.
Chicken Marsala Recipe
Ingredients
- 2 garlic cloves minced
- 3/4 cup dry Marsala wine ensure it is not sweet
- 1/4 tsp freshly ground black pepper or to preference
- 2 Tbsp olive oil
- 1/2 tsp onion powder
- 2 Tbsp fresh parsley finely chopped
- 1/2 cup heavy whipping cream
- 8 oz brown button mushrooms halved or thickly sliced
- 1 1/4 lbs chicken breasts approximately 2 large or chicken tenders
- 3/4 cup reduced-sodium chicken stock
- 1 Tbsp unsalted butter
- 1/4 cup all-purpose flour for dredging
- 1/2 tsp salt or to taste
Instructions
- Divide the chicken breasts horizontally to yield four uniform cutlets, then place each piece between plastic wrap and gently pound until approximately 1/3-inch thick. Season all sides with salt and pepper, dredge lightly in flour, shaking off any excess, and set aside. Heat a broad, heavy skillet over medium heat, adding olive oil and butter. Once the oil and butter are shimmering, introduce the floured chicken cutlets and sauté until both sides are golden and the interior reaches 165˚F, about 3–4 minutes per side. Transfer the cooked chicken to a plate and cover loosely with foil to retain warmth. If necessary, add a touch more oil to the pan and add the mushrooms. Cook until their moisture evaporates and they acquire a rich golden hue, about 5 minutes. Stir in onion powder and minced garlic, sautéing for an additional 30 seconds until aromatic. Pour in the Marsala wine, scraping up any browned bits from the pan, then raise the heat and reduce the wine by about half, approximately 4–5 minutes. Add the chicken stock and gradually stream in the heavy cream while stirring. Reduce the heat to maintain a gentle simmer and allow the sauce to cook for another 4–5 minutes, or until it thickens slightly. Taste and adjust the seasoning with salt as needed. Return the chicken to the skillet, scatter chopped parsley over the top, and spoon the sauce generously over the cutlets. Let everything heat through for an additional 2 minutes, allowing the sauce to reach your preferred consistency, bearing in mind it will continue to thicken slightly upon standing.
