Chicken Marsala
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Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It’s the most popular chicken recipe on this website, and though it’s a classic restaurant dish, it’s really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or Parmesan smashed potatoes.
If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such as chicken cacciatore, pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna.
Table of Contents
What You’ll Need To Make Chicken Marsala
Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.
I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken tenderloins, which are naturally tender.)
How To Make Chicken Marsala
If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.)
Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness.
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.
Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first.
Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and ¼ teaspoon of salt.
Cook for 1 to 2 minutes more.
Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).
Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve.
Video Tutorial
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Chicken Marsala
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).
Pair with
Nutrition Information
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- Calories: 537
- Fat: 32 g
- Saturated fat: 16 g
- Carbohydrates: 12 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 43 g
- Sodium: 877 mg
- Cholesterol: 203 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made 100% to the recipe and it was SO good. One of the best Chicken Marsalas I have ever had! The sauce does look quite purple when cooking but that turns into a brown toward the end of cooking. I am definitely saving this one for my book. Thanks for the great recipe.
I recently made this recipe for a small dimner party with long-time freinds, all of whom love to cook. Everyone raved about the Chicken Marsala, and asked for the recipe. I referred them to your website, then suggested they buy your new. cookbook , which I pre-oredered. I’m cooking my way through it. The photos are beautiful and nearly edible, and the recipes so accessible. I love it. Thanks, Jenn.
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if I pre made the sauce and froze it thawed it and added the cream afterwards would it be okay
I don’t recommend it, Barbara – sorry!
This recipe is absolutely delicious! I have made it several times and my family loves it.
Great recipe! My wife and I enjoyed it very much!
Battering the chicken causes it to be soggy and doesn’t taste as good as some of the other recipes I’ve made.
This is THE best Chicken Marsala recipe!
I fixed this the other night and it was so easy and OH MY GAWD was it delicious!
Absolutely delicious. Followed the recipe as written and wouldn’t change a thing. Great, rich flavor!!
Also, just noticed you have a recipe for Chicken Piccata, another dish I made as saucier. Yum, I’ll be making that one next. I remember it being a bit tricky as the sauce could separate in a nano second if the heat isn’t just right. Thanks again.