I’m embarrassed to say that I once looked down on Chicken Marsala. Honestly, I thought it was a little too “Olive Garden” to share with you.
But then I went to my favorite local Italian restaurant and ordered it, and I was blown away by all of the rich, comforting flavors, balanced with just a touch of elegance.
If you’re like me and have been giving this dish the cold shoulder, try this recipe and you’ll warm right up to it! And if you love all the Italian classics be sure to check out my Chicken Alfredo recipe (instant pot version here), mushroom risotto and spaghetti and meatballs recipes! They are all super easy and delicious!
What you need to make this recipe
Chicken – skinless and boneless chicken breasts are best for this recipe although you can use skinless and boneless thighs if you have them. Cut the chicken breasts in half lengthwise (see the step by step photos below) so they cook quickly and evenly.
Marsala wine – Marsala is a fortified Italian wine produced in the city of Marsala in Sicily. It’s available in dry and sweet versions; dry is best for this recipe!
Chicken stock – the chicken stock adds so much flavor to the sauce, make sure to use low sodium stock so you can control the amount of salt that goes into the dish.
Flour – flour is used to both coat the chicken and make the sauce. It gives the chicken a beautiful outer crust and helps thicken the sauce so it’s extra creamy and delicious.
Cream – I add a splash of heavy cream to the sauce at the very end to give this dish a super luxurious and creamy texture. I really recommend the addition of cream but if you prefer you can leave it out.
How to make Chicken Marsala
1. Cut the chicken in half horizontally to create four cutlets.
2. Season the chicken with salt and pepper then dip in flour, shaking off any excess.
3. Brown the chicken on each side in a hot skillet or pan then set aside.
4. Next, add the mushrooms and onions and saute until soft, add the garlic and continue to cook.
5. Add the flour and stir to cook out the flour taste for a few minutes.
6. Add the Marsala wine and stock and stir to combine, cook until thickened.
7. Add the cream to the sauce.
8. Stir until completely incorporated and you have a smooth and creamy sauce.
9. Add the chicken back to the sauce and warm through.
10. Serve with lemon wedges and fresh parsley.
Tips and ideas for making this recipe
- Buying chicken cutlets at the grocery store is a big timesaver, and perfectly acceptable for this recipe. If doing so, aim for about 1¼ lbs of chicken cutlets.
- Be sure to get the oil nice and hot before adding the chicken. Cutlets cook very quickly, and the hotter the oil, the crispier your chicken will be.
- If you’d like, you can place the wire rack with the cooked chicken on a rimmed baking sheet, and keep in warm in a 200°F oven while finishing the marsala sauce.
- Any mushrooms will work in this recipe; use a wild mushroom blend for a gourmet twist.
Frequently Asked Questions
What can I use instead of Marsala?
If you can’t get your hands on Marsala wine then you could use a dry sherry or white wine, both will work great. If you want to make this dish alcohol free then simply replace the Marsala with more chicken stock.
What can I serve this with?
Chicken Marsala goes beautifully over your favorite pasta, or a generous mound of buttery mashed potatoes. If you’re looking for more sides then I recommend serving this dish with some veggies such as green beans, broccoli or asparagus.
How long do leftovers last?
Leftover chicken marsala will keep well in the fridge for 1-2 days and can be reheated on the stovetop. The sauce will likely be very thick so before reheating add an extra splash of water or stock to loosen the sauce before cooking. I don’t recommend freezing this recipe because the cream in the sauce may cause it to split and it’ll lose its delicious creamy texture.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chicken Marsala recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chicken Marsala
Ingredients
- 2 boneless skinless chicken breasts
- 2 tsp. kosher salt divided
- 1 tsp. ground black pepper
- ½ cup all-purpose flour
- ¼ cup plus 2 Tbsp. olive oil divided
- 2 Tbsp. unsalted butter
- ½ cup finely diced yellow onion
- 8 oz. sliced mushrooms
- 2 Tbsp. minced fresh garlic
- 1 Tbsp. all-purpose flour
- 3/4 cup marsala wine
- ½ cup chicken stock or broth
- ¼ cup heavy cream
- Fresh parsley and lemon wedges to serve
Instructions
- Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.
- Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.
- Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.
- Wipe skillet clean, if needed. Reduce heat to medium. Add remaining 2 tablespoons oil and butter.
- Add onion and mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until onions are softened and mushrooms are lightly browned, about 5 minutes.
- Add garlic; cook, stirring often, about 1 minute.
- Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.
- Add marsala to pan; stir to release browned bits from bottom of pan. Add chicken stock.
- Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.
- Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.
- Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve with lemon wedges.
Notes
- Buying chicken cutlets at the grocery store is a big timesaver, and perfectly acceptable for this recipe. If doing so, aim for about 1¼ lbs chicken cutlets.
- Be sure to get the oil nice and hot before adding the chicken. Cutlets cook very quickly, and the hotter the oil, the crispier your chicken will be.
- If you’d like, you can place the wire rack with the cooked chicken on a rimmed baking sheet, and keep in warm in a 200°F oven while finishing the marsala sauce.
- Marsala is a fortified Italian wine that is available in dry and sweet versions; the dry version is best for this recipe.
- Any mushrooms will work in this recipe; use a wild mushroom blend for a gourmet twist.
As always, this recipe was spot on and very delicious!
Hey John Kanell,
I have always hated Chicken Marsala but you talked me into it! It was fast and fabulous! We wanted to lick our plates! I used a sav blanc by Josh instead of a marsala, worked for me. I’m a fan!
Marcia