Marsala chicken is a popular Italian dish that’s incredibly easy to make at home in a single skillet.
Tender chicken breasts are simmered in a rich and creamy Marsala sauce with mushrooms for the perfect entree that’s sure to make you feel like an Italian chef.
You’ll Love This Marsala Chicken Recipe Because…
- It’s an Italian style restaurant favorite that is rich and flavorful, made with simple ingredients.
- While it is ideal for special occasions or Sunday dinners, chicken Marsala is easy enough for a weeknight meal or last-minute company.
- It pairs wonderfully with pasta, mashed potatoes, rice, or even roasted vegetables for a flexible main dish.
Marsala Must-Haves
Chicken: Chicken breasts, cutlets, or boneless chicken thighs work in this recipe.
Marsala: Look for a dry, Marsala wine, not sweet, which is better suited to Italian desserts like tiramisu. Marsala from the condiments section of the grocery store is also an option.
Sauce: Real butter, shallots, heavy cream, chicken broth, and herbs add richness to the Marsala sauce.
Mushrooms: Mushrooms provide an earthy flavor that balances the creamy sauce. White or brown button mushrooms (aka cremini), and sliced portobellos work in this recipe, but feel free to experiment with other mushroom varieties like shiitake and oyster mushrooms. Save on prep time and purchase sliced mushrooms.
Flavorful Variations
If you do not have Marsala on hand, dry port, sherry, or Madeira wine can also be used.
For a low carb option, use almond flour instead of regular flour.
Mild-tasting vegetables that will complement the sauce like spinach, asparagus, or zucchini can be added or used instead of mushrooms.
How to Make Marsala Chicken
- Prep the chicken breasts and coat in seasoned flour. Brown in a skillet.
- Sauté shallots and garlic in butter, and add the sauce ingredients. (full recipe below).
- Return chicken to the pan and cook until heated through.
How to Serve Marsala Chicken
Creamy chicken Marsala is traditionally served over fettuccine but is delicious over garlic mashed potatoes or rice pilaf. Add a crispy fennel salad and some breadsticks, and dinner is served.
Tips for Success
- Flattening the chicken breasts in Step 1 is an important step to ensure the meat cooks evenly throughout.
- Be sure to pat the chicken breasts dry and shake any extra seasoned flour from them before browning them as the extra coating will burn in the pan.
- Using a meat thermometer is the best way to tell if chicken breasts are cooked properly. Before serving at the end of Step 7, check the temperature of the chicken; it should read 165°F.
Storing and Reheating Leftovers
Keep leftover chicken Marsala in a covered container in the refrigerator for up to 3 days. Reheat portions in the microwave or on the stovetop over medium heat, whisking in a little extra cream to loosen the sauce.
Freeze chicken with sauce in zippered bags for up to 4 months. Thaw in the refrigerator before reheating in one of the two methods listed above.
More Chicken Dinner Ideas
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Marsala Chicken
Equipment
Ingredients
- 4 small boneless skinless chicken breasts or 2 large breasts, about 1½ pounds
- ¼ cup flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil more as needed
Marsala Sauce
- 2 Tablespoons butter
- 1 shallots finely chopped
- 1 clove garlic minced (optional)
- 8 ounces mushrooms sliced
- ⅔ cup Marsala wine or white wine
- ½ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon chopped fresh parsley or thyme leaves
Instructions
- Pat chicken breasts dry, and if necessary, cut in half horizontally.* Place each breast or cutlet on a cutting board and pound with a mallet until about ¼ inch thick.
- In a shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper. Lightly dredge chicken in flour mixture. Set aside. Alternatively, add the flour, salt, and pepper to a zip top bag, add chicken, and shake to coat.
- To a large skillet on medium high heat, heat oil until shimmering. Cooking in batches, add the chicken in one layer, adding oil as needed. Brown for 2-3 minutes on each side. Remove chicken from the pan and set aside.
- To the same skillet on medium heat, add butter, shallot, and garlic if using, and cook for about 3 minutes or until shallot is almost translucent. Add mushrooms and cook for 5 minutes or until juices are released.
- Add wine and bring to a boil. Reduce heat and simmer for 3-5 minutes, or until slightly thickened.
- Add chicken broth, heavy cream, ½ teaspoon salt, and ¼ teaspoon pepper. Heat until bubbling, and simmer 3-5 minutes until slightly thickened.
- Add chicken into the sauce and simmer for 2-3 minutes or until chicken is heated through. Garnish with parsley and serve immediately over pasta, mashed potatoes, or rice.
Notes
- *For very thick breasts, pat dry and place flat on a cutting board. With knife parallel to the board, cut each breast in half horizontally through the middle to make 2 slices, each slice being half as thick. Use a paper towel and the flat of your hand to hold the breast in place as you cut. Place each slice between 2 layers of plastic wrap. Pound with a mallet until ¼ inch thick.
- Leftovers should be refrigerated in an airtight container for up to 3 days, or frozen for up to 4 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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