Classic Chicken Marsala

Chicken marsala recipe

​The Spruce

Prep: 15 mins
Cook: 23 mins
Total: 38 mins
Servings: 4 to 6 servings
Yield: 6 cutlets

You will not believe how quick and easy it is to prepare this delicious chicken Marsala recipe. This recipe contains boneless chicken breasts, mushrooms, and Marsala fortified wine. This is an elegant dish for a family meal or special occasion. Dry Marsala wine is preferred but you can substitute dry Madeira or sherry if you can't find Marsala.

The chicken is wonderful served with hot cooked angel hair pasta or thin spaghetti and a tossed salad or green vegetables. For extra color and flavor, add a few sliced green onions or fresh chopped Italian parsley to the skillet near the end of the cooking time. This is a dish you will make again and again.

Tips for Making Chicken Marsala

  • Using large chicken breasts—If the chicken breasts are large enough to make 2 cutlets each, you might need only two or three of them for four servings.
  • Cook in batches if needed—If your pounded or halved chicken breasts don't all fit in the skillet at the same time, brown them in batches and transfer them to a plate. Saute the mushrooms, then add the Marsala and the chicken back to the pan. Try to fit the chicken in a single layer even if it's a crowded layer.
  • Use dry Marsala—You'll have two options when buying Marsala at the store: dry and sweet. This recipe uses dry Marsala. Swapping in sweet Marsala would likely result in an unpleasant surprise.

“Chicken Marsala is a classic recipe that everyone should know how to prepare. This recipe breaks it down into simple achievable steps that anyone can master. With just a few inexpensive ingredients and a little time, you can have a restaurant-quality meal ready in less than 30 minutes.” —Joan Velush

Classic Chicken Marsala/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts (about 3 large breasts)

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon fine salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil, divided

  • 4 tablespoons unsalted butter, divided

  • 2 large shallots, diced (about 1/2 cup)

  • 3 large cloves garlic, minced

  • 4 to 8 ounces cremini mushrooms, sliced

  • 1/2 cup dry Marsala wine

Steps to Make It

  1. Gather the ingredients.

  2. Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of about 1/4 inch.

    Alternatively, if the chicken breasts are quite large, slice each horizontally to make 2 cutlets.

  3. Combine flour, salt, and pepper on a wide, rimmed plate.

  4. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy, nonstick skillet over medium-high heat.

  5. Dredge the chicken pieces in the seasoned flour mixture.

  6. Arrange half the chicken in the skillet and cook until lightly browned on the first side, 2 to 3 minutes. ​

  7. Turn chicken and brown the second side, 2 to 3 minutes more. Transfer the chicken to a plate.

    Wipe out the skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter. Cook the remaining chicken until lightly browned on both sides, 4 to 6 minutes total. Remove from the skillet and add the chicken to the plate.

  8. Adjust the heat to medium and wipe out the skillet. Add the remaining 2 tablespoons butter. Once melted, add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until just fragrant, about 30 seconds.

  9. Add the mushrooms and cook, stirring occasionally, until the juices in the pan have almost evaporated, about 5 minutes.

  10. Add the wine to the pan and nestle the chicken breasts in the mushrooms. ​Reduce the heat to medium-low and continue to cook until the chicken reaches an internal temperature of 165 F, 2 to 3 minutes. Serve.

How To Store

Refrigerate leftover chicken Marsala in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.

Feeling Adventurous? Try This:

These simple recipe variations will help you make this recipe your own.

  • Creamy chicken Marsala—Along with the Marsala, add 1/4 cup heavy cream to the sauce.
  • Mushroom swaps—Use wild mushrooms instead of the creminis. Chanterelles, morels, and porcinis are all delicious options.
  • Use chicken thighs—Using boneless or even bone-in chicken thighs instead of breasts make an extra succulent chicken Marsala. Chicken thighs should be cooked to an internal temperature of 170 F.
Nutrition Facts (per serving)
346 Calories
16g Fat
10g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 346
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 33%
Cholesterol 117mg 39%
Sodium 403mg 18%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 37g
Vitamin C 3mg 15%
Calcium 32mg 2%
Iron 2mg 13%
Potassium 502mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)