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    Home » Recipes » Chicken » Chicken Marsala

    Chicken Marsala

    Published: September 2, 2020 · Modified: Oct 25, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Incredible Chicken Marsala made with juicy and tender chicken and mushrooms served in a smooth and creamy Marsala wine sauce. This Italian favorite is absolutely delicious and is so easy to make whether you're serving it for a busy weeknight meal or at your next dinner party!

    Two plates of chicken marsala on a marble counter.
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    A pinterest graphic of chicken marsala
    Chicken marsala on a plate on a white marble counter
    Chicken marsala on a plate on a white marble counter
    Chicken marsala on a blue and white plate on a white marble counter
    Chicken marsala in a cast iron skillet on a white marble counter

    I’m embarrassed to say that I once looked down on Chicken Marsala. Honestly, I thought it was a little too boring 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

    Ingredients to make chicken marsala on a marble counter.

    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

    Two photos showing how to cut and dredge chicken

    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.

    Two photos showing how to brown chicken and saute onions and mushrooms

    3. Brown the chicken on each side in a hot skillet or pan then set aside.

    4. Next, add the mushrooms and saute until soft, add the garlic and continue to cook.

    Two photos showing how to make marsala wine sauce

    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.

    Two photos showing how to make a thick and creamy sauce with mushrooms and marsala

    7. Add the cream to the sauce.

    8. Stir until completely incorporated and you have a smooth and creamy sauce.

    Two photos showing what cooked chicken marsala should look like

    9. Add the chicken back to the sauce and warm through.

    10. Serve with lemon wedges and fresh parsley.

    Chicken Marsala with mushrooms on a plate.

    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.
    • You can add a half cup of minced onion with the mushrooms for a little extra flavor it desired.

    A blue and white dinner plate with chicken marsala.

    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!

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    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! 

    A large iron skillet filled with chicken marsala.
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    5 from 38 votes

    Chicken Marsala

    Creamy and delicious chicken marsala with mushrooms. Don't forget to check out my step by step photos and tips above!
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 507kcal
    Author John Kanell

    Ingredients

    • 2 boneless skinless chicken breasts
    • 2 tsp. kosher salt divided
    • 1 tsp. ground black pepper
    • 1/3 cup all-purpose flour
    • ¼ cup plus 2 Tbsp. olive oil divided
    • 2 Tbsp. unsalted butter
    • 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 for garnish, optional

    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 mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until 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.

    Video

    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.

    Nutrition

    Serving: 1cutlet with sauce | Calories: 507kcal | Carbohydrates: 23g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 1111mg | Potassium: 733mg | Fiber: 1g | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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