Chicken Marsala is a timeless Italian-American classic that brings restaurant-quality flavor right to your kitchen. Made with tender pan-seared chicken, savory mushrooms, and a rich Marsala wine sauce, this dish strikes the perfect balance between elegant and comforting. It’s a go-to recipe when you want something impressive that’s still easy enough for a weeknight meal.
What makes Chicken Marsala so special is its depth of flavor created in just one skillet. The Marsala wine adds a slightly nutty, caramelized richness, while the mushrooms soak up the sauce and enhance every bite. Whether you choose a traditional version or a creamy variation, this dish delivers bold flavor without complicated steps.
This easy Chicken Marsala recipe comes together in under 45 minutes, making it ideal for busy evenings or last-minute entertaining. With simple ingredients you likely already have on hand, you can create a satisfying dinner that pairs beautifully with pasta, mashed potatoes, or steamed vegetables. It’s a versatile main course that feels both cozy and refined.
Perfect for family dinners, date nights, or special occasions, Chicken Marsala is a recipe worth keeping in your regular rotation. Its classic flavors, quick preparation, and crowd-pleasing appeal make it a standout choice whenever you’re craving a comforting yet elevated chicken dinner.
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Chicken Marsala
Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken cutlets simmered in a rich Marsala wine sauce with earthy mushrooms. It’s elegant enough for entertaining yet quick enough for a weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 lb boneless, skinless chicken breasts (sliced into cutlets)
1/2 cup all-purpose flour (for dredging)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream (optional, for creamy version)
1 tsp fresh thyme (or 1/2 tsp dried)
2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Prepare the Chicken: Season chicken cutlets with salt and pepper, then lightly dredge in flour, shaking off excess.
Sear: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden. Remove and set aside.
Cook Mushrooms: Add remaining butter to the skillet. Sauté mushrooms for 4–5 minutes until browned. Add garlic and cook 30 seconds.
Deglaze: Pour in Marsala wine, scraping up browned bits. Simmer 3–4 minutes to reduce slightly.
Sauce: Add chicken broth and thyme. Return chicken to skillet and simmer 8–10 minutes until cooked through.
Optional Creamy Finish: Stir in heavy cream and simmer 2–3 minutes until sauce thickens.
Serve: Garnish with parsley and serve hot.
Notes
Cooking Tips
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Pound chicken evenly for uniform cooking and extra tenderness.
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Use dry Marsala wine, not sweet, for authentic flavor.
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Don’t overcrowd the pan—sear chicken in batches if needed.
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Let the sauce reduce naturally for deeper flavor without extra thickeners.
Variations
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Creamy Chicken Marsala: Add heavy cream as listed for a richer sauce.
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Dairy-Free: Skip the cream and add an extra splash of broth.
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Low-Carb/Keto: Dredge chicken in almond flour or skip dredging entirely.
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Extra Flavor: Add shallots or a splash of balsamic vinegar for depth.
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Serve With: Mashed potatoes, pasta, rice, or sautéed green beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
