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This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.
For more restaurant favorites at home, try my Easy Chicken Piccata or Chicken Madeira.
Why you’ll love it
Many restaurants have chicken marsala on their menu, but why not replicate it at home? It’s actually really effortless and quick, so it’s ideal for everything from a dinner party for easy entertaining to a weeknight meal when you’re craving something a little special.
What’s surprising to a lot of people is how few ingredients you need to make homemade chicken marsala. All it involves is a few pantry essentials along with a variety of wine that’s easy to get your hands on, and that’s it!
What is marsala?
- Marsala is an Italian fortified wine, which means a spirit has been added to it, in this case brandy. It’s got a kind of nutty, caramelized flavor when used in sauces. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don’t use sweet!
What you’ll need
- Chicken – we’re using two boneless/skinless chicken breasts cut into 4 smaller cutlets
- Garlic powder, salt & pepper, flour – for seasoning and dredging the cutlets to get a good crust, and flour will thicken the sauce
- Olive oil and butter – for sautéing
- Mushrooms – I love cremini mushrooms for their earthy and rich flavor that perfectly balances with the flavor profile of the marsala wine
- Garlic – use even more if you’re a garlic aficionado
- Marsala wine – this gives our sauce its signature taste
- Heavy cream – the key to making the sauce luxurious
Pro tip
Want a standalone recipe for the sauce? Head over to my Easy Marsala Sauce recipe.
How to make chicken marsala
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep and season your chicken, and then sear it on both sides until golden in a cast iron skillet. Transfer it to a plate. Fry the mushrooms in the same skillet with the remaining butter.
Add the garlic and marsala wine, and let the sauce reduce for a couple of minutes. Stir in the cream, and add the chicken back into the pan. Cook for until the chicken is cooked through and the sauce has thickened.
Tips for success
- If you prefer, you can pound the chicken so it’s thinner vs. cutting it in half lengthwise like I suggest. You may then want to use four chicken breasts and sear the chicken in batches. Making smaller cutlets so that it cooks faster and remains nice and tender is my favorite shortcut, though!
- This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it’s necessary that the pan is nice and hot!
- Only turn the heat down if it’s splattering like crazy or you’re using copper or cast iron cookware since they conduct heat much more than the regular stuff most of us use on a daily basis.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Be careful not to overcook it. If you’re in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.
- This is the skillet I use, and I mince the garlic with one squeeze of a garlic press.
- Butter is easy to measure out with this butter dish. It has measurement markings right on it.
Substitutions and variations
- Since this is chicken marsala, you probably don’t want to substitute the marsala for anything, but if you’re in a pinch, madeira or sherry will work.
- You can definitely use chicken thighs instead, but I recommend doing the searing step for a bit longer.
- I don’t recommend substituting the heavy cream with anything else. Half-and-half or milk will yield a thinner sauce. You may need to add more flour or cornstarch to thicken it up effectively. With that said, some readers have replaced the cream with extra chicken broth and had good results.
- On the other hand, if you love an extra creamy sauce, go ahead and increase the amount of heavy cream to 1 cup. Carpe diem!
What to serve with chicken marsala
- It’s delicious served over pasta. Try my Quick & Easy Garlic Butter Noodles. Also, Garlic Mashed Potatoes or my Stick of Butter Rice are equally tasty with the sauce.
- Serving it with this Easy Asparagus Recipe makes a great vegetable pairing.
- A slice of crusty bread, Garlic Bread, or a side salad with this Easy Italian Dressing would be fantastic as well.
Leftovers and storage
- This chicken will keep in the fridge for 3-4 days in an airtight container.
- To reheat, place in a small saucepan over a low heat, stirring occasionally until it’s warmed through.
- I wouldn’t recommend freezing this one because of the dairy in the sauce.
More restaurant-quality chicken recipes
I think it’s the absolute best chicken marsala recipe, but I’m maaaybe a little bit biased. Let me hear from you below if you made it! Tag me on Instagram with your S&L creations.
Easy Chicken Marsala
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced fairly thin
- 1 large clove garlic minced
- 3/4 cup marsala wine see note
- 1/2 cup heavy/whipping cream
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside (it'll finish cooking in the sauce).
- Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
- Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
- Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).
Notes
- If you have smaller chicken breasts, there’s no need to cut them in half lengthwise, but you will need to cook them a bit longer.
- I recommend using either semi-sweet or dry marsala for this recipe. See blog post for more info.
- Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on December 9, 2015. It’s been updated with new photos and better instructions but is the same great recipe!
Made this tonight and it was delicious (and easy). The only thing I would do differently next time is to double the sauce, not because there wasn’t enough, because its so tasty!
I’m glad you enjoyed it, Dot!! 🙂 I can’t get enough sauce either haha.
I made this the other night and it was a HUGE success! I’m now trying it with steak. Thanks so much for posting this recipe!
Fantastic!! You’re very welcome. Love the steak idea!
My sauce came out watery. Trying to figure out where I went wrong… I still ate it. I think I’ll remove the chicken and simmer it a bit more to see if it’ll thicken. Any other suggestions ?
Hi! Yes, I’d reduce it for a bit longer next time. It’s not a super thick sauce, but no, it shouldn’t be watery. Did you use heavy cream? You could add in a cornstarch slurry if you want it to be really thick, though.
My sauce kept breaking when I added the cream.
The second try I took it off the heat and it still broke. I tried a third time and didn’t add the cream. Just thickened it with corn starch. Not sure what was wrong.
Hi Kathleen! Are you 100% sure you used heavy or whipping cream (minimum 33-36% fat)? That’s the #1 reason sauces curdle. I have never had a sauce curdle on me when using that high of a fat percentage, and I make a lot of sauces. I have had sauces with half-and-half curdle on me before, though. A super hot pan can curdle it too, but you did say you took the pan off the heat and it broke. The pan (especially if it was cast iron or something that retains heat) could still have been very hot, though. One thing you could try is not adding the cream straight out of the fridge… the contrast in temperature can be extreme. Let it warm up on the counter a bit, or temper it by spooning a bit of the warm sauce into a bowl then gradually whisking in the cream, then adding the mix into the skillet.
Made this tonight, very delicious and easy to follow! I have yet to find a recipe of yours that we don’t love! Thanks!
Aww so happy to hear that, Natalie! 😀
This recipe was very good. My family now thinks that I’m a gourmet chef.
Excellent!! That’s what I like to hear. 😀
We love this recipe in our house. It’s so easy and soooooo yummy. Thank you !!
You’re very welcome, Shannon!!
I always wanted to make this, so I made it, it came out delicious.
That’s great to hear! 😀
Absolutely delicious. . I added Mrs Dash Garlic and Herb seasoning. Other than for that I followed the recipe.
Excellent!! Thrilled you enjoy it.
Super quick and full of flavor. Seriously faster than Doordash and much cheaper!!!!
Thank you!
I’m so happy you enjoyed it!! 🙂
Hey there! I’m a new cook and it went awesome! I loved it! I used chicken broth instead of the wine and it worked out very good.
Saludos desde México!
Fantastic!! 🙂