Golden chicken cutlets drowning in a rich mushroom marsala wine sauce that belongs on a white tablecloth.
Why This Chicken Marsala Works
Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.
Marsala wine reduces into a deep, slightly sweet, earthy sauce that coats pan-fried chicken and sauteed mushrooms beautifully. It is one of those dishes that looks and tastes like a restaurant dinner but comes together in a single skillet in under 30 minutes. This mushroom wine chicken is a keeper.
Pound your chicken, slice your mushrooms, and open that bottle of marsala. Let’s make it together.
Ingredients
Chicken Marsala
- 2 large boneless skinless chicken breasts, halved and pounded thin
- 1/3 cup all-purpose flour
- 8 ounces cremini mushrooms, sliced
- 3/4 cup dry marsala wine
- 1/2 cup chicken broth
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Optional add-ins:
- Heavy cream (2 tablespoons)
- Prosciutto
- Shallots
- Fresh thyme
How to Make Chicken Marsala
- Dredge. Season chicken cutlets with salt and pepper. Coat lightly in flour, shaking off excess.
- Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3 minutes per side until golden brown. Remove to a plate.
- Saute. Add mushrooms to the same skillet with another tablespoon of butter. Cook for 5 minutes until golden and softened. Add garlic and cook 30 seconds.
- Deglaze. Pour in marsala wine and chicken broth. Scrape up the browned bits. Let it simmer for 5 minutes until reduced by about half. Swirl in the remaining butter. Return chicken to the pan and spoon sauce over the top. Garnish with parsley.
Tips for the Best Chicken Marsala
- Use dry marsala wine, not sweet marsala. Sweet marsala makes the sauce cloying.
- Pound the chicken thin and even so it cooks quickly and stays tender.
- Don’t crowd the mushrooms. Give them space so they brown instead of steaming.
- Let the sauce reduce properly. It should coat the back of a spoon.
- Finishing with cold butter makes the sauce silky and glossy.
Fun Variations to Try
- Add a splash of heavy cream at the end for a creamy marsala sauce.
- Use veal scallopini instead of chicken for the classic Italian version.
- Add crispy prosciutto on top for a salty, crunchy contrast.
- Serve over mashed potatoes instead of pasta to soak up the sauce.
- Add fresh thyme leaves to the sauce for an herbal note.
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Can I make Chicken Marsala ahead of time?
You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.
What side dishes go well with Chicken Marsala?
Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.
How do I store leftover Chicken Marsala?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use a different protein in this recipe?
Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.
How do I know when the protein is cooked through?
Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.
Ingredients
Method
- Dredge. Season chicken cutlets with salt and pepper. Coat lightly in flour, shaking off excess.
- Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3 minutes per side until golden brown. Remove to a plate.
- Saute. Add mushrooms to the same skillet with another tablespoon of butter. Cook for 5 minutes until golden and softened. Add garlic and cook 30 seconds.
- Deglaze. Pour in marsala wine and chicken broth. Scrape up the browned bits. Let it simmer for 5 minutes until reduced by about half. Swirl in the remaining butter. Return chicken to the pan and spoon sauce over the top. Garnish with parsley.
Notes
Use dry marsala wine, not sweet marsala. Sweet marsala makes the sauce cloying. Pound the chicken thin and even so it cooks quickly and stays tender. Don't crowd the mushrooms. Give them space so they brown instead of steaming.
FAQ
What is marsala wine?
Marsala is a fortified wine from Sicily. It comes in dry and sweet varieties. For chicken marsala, always use dry marsala. You can find it in the wine section of most grocery stores.
Can I make this without wine?
You can substitute equal parts chicken broth with a splash of balsamic vinegar, but the flavor will be noticeably different. The marsala wine is really the star of this dish.
What should I serve with chicken marsala?
Angel hair pasta, mashed potatoes, or polenta are all great for soaking up the sauce. A simple green salad on the side keeps the meal balanced.
Can I use a different mushroom?
Cremini, baby bella, or white button mushrooms all work. For a fancier version, use a mix of wild mushrooms.
