This Quick and Easy Chicken Marsala Recipe is filled with tender, pan seared chicken breasts in a creamy and flavorful mushroom pan gravy.
Wow!! You’re going to be BLOWN AWAY by the flavors in this delicious recipe. I’m telling you, this is going to be better than spending a fortune at a nice Italian restaurant.
Easy Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish that consists of lightly floured chicken breasts that are pan seared and then simmered in a luscious pan gravy made with Marsala wine and mushrooms.
The flavors all blend so well together and the whole recipe takes about 35 minutes to make, so it goes pretty quickly!
Ingredients Needed for Chicken Marsala –
(you’ll find a detailed list with measurements in the recipe card below)
- Chicken Breast – halved and pounded thin (you could also use chicken tenders)
- All Purpose Flour
- Garlic Powder
- Cremini Mushrooms – sliced (buy the pre-sliced mushrooms to save prep time)
- Diced Onion
- Chicken Broth
- Marsala Wine – use a dry Marsala wine, NOT sweet.
- Heavy Cream
How To Make Chicken Marsala From Scratch –
The first thing to do when making Chicken Marsala from scratch is to cut your chicken breasts in half, then pound chicken breasts to a nice and thin, even thickness.
Making sure your chicken breasts are thin and even thickness will help them to cook quickly and efficiently in the skillet. Don’t overcook your chicken or it will become dry and tough.
DREDGE CHICKEN IN FLOUR – dredging your chicken breast in flour will create a nice thin golden brown crust on the chicken when it’s seared in the hot butter/oil mixture. Simply add the flour, salt, garlic powder and pepper to a zip-close bag and then add in your chicken breast pieces. Shake off any excess flour. You’ll want to discard any leftover flour mixture.
SEAR CHICKEN – Heat a mixture of oil and butter in a large skillet and then sear the chicken breast halves for about 3 to 5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set on a plate to keep warm.
SAUTÉ MUSHROOMS AND ONIONS – To the same pan, toss in a little more butter along with the mushrooms and cook until they’re browned and tender. Add in the onions and garlic and cook until tender and fragrant.
MAKE CHICKEN MARSALA WINE SAUCE – Once the mushrooms and onions are both tender, splash in the Marsala wine and scrap down the bottom of the pan to pick up any browned bits that you can. Those browned bits will add so much flavor and depth to the Chicken Marsala Sauce. Stir in the chicken broth and heavy cream* and let the mixture simmer for about 7 minutes, until it’s reduced and thickened nicely.
*Marsala Wine sauce traditionally does not include heavy cream, but we love how the cream cuts through the sauce and gives it a great mouth feel.
ADD CHICKEN TO SAUCE – Place the seared chicken back into the pan and in the sauce along with any of the juices on the plate. Let the chicken warm in the sauce and then top with freshly chopped parsley before enjoying.
My whole family licks their plates clean when we make this delicious Chicken Marsala. My husband loves to smother his chicken in the sauce and always wants seconds.
What Is Chicken Marsala Served With?
Ready to make Chicken Marsala but not sure what to serve with it? While this Italian-American dish is typically served with a side of freshly cooked pasta (Angel hair would be my preference), you can also serve it with Creamy Mashed Potatoes or Garlic Parmesan Rice. Here are a few more vegetable sides to pair with Chicken Marsala…
- Sautéed Zucchini
- Parmesan Roasted Green Beans
- Brussels Sprouts with Bacon and Onions
- Brown Sugar Glazed Carrots
Difference Between Chicken Piccata and Chicken Marsala?
Both Chicken Piccata and Chicken Marsala are cooked in nearly the same fashion, with a flour dredged chicken breast that’s pan seared and then finished in a sauce.
However, the flavor profiles are very different.
Chicken Piccata has a light lemon flavored sauce that’s studded with salty capers, while Chicken Marsala’s sauce has a rich & savory caramelized flavor with mushrooms and onions.
Which Marsala Wine is Best for Chicken Marsala?
Marsala Wine is a fortified wine and can be sweet or dry. For this recipe and for most cooking, you’ll use the dry version. Marsala wine should be kept in a cool dark place, but since it is fortified, it does not need to be refrigerated. It will also not go bad, or become unsafe to drink/use, the flavors will just fade over time.
This means you can buy a bottle of Marsala Wine specifically for making chicken marsala over and over again (which is what I do).
Marsala Wine Substitutes –
- Dry Madeira Wine
- Dark Sherry such as Oloroso
- Red Vermouth
NON-ALCOHOLIC VERSION? If you’re looking for a non-alcoholic version to Marsala Wine, technically you’re no longer making Chicken Marsala. But if this is you, here are some substitutions you can try…
- 1/2 cup red grape juice + 3 tbsp balsamic vinegar
- 1/2 cup chicken broth + 3 tbsp balsamic vinegar
Can You Make Chicken Marsala In Advance?
You can easily prep this recipe ahead of time and reheat just before serving.
If preparing in advance, store chicken and sauce separately in refrigerator. Reheat the chicken in the oven or air fryer to maintain that crisp outer texture and gently warm the sauce back up on the stove top. Add the warmed chicken to the sauce when ready.
PRO TIP: I love using these two compartment containers for meal prepping this recipe!
More Italian-American Recipes To Try –
- Chicken Piccata
- Classic Lasagna Recipe
- Air Fryer Chicken Parmesan
- Slow Cooker Bolognese Sauce
- 2 Ingredient Dough Garlic Breadsticks
I hope you enjoy this Quick and Easy Chicken Marsala Recipe as much as we do!
Easy Chicken Marsala Recipe
- 2 large chicken breasts, cut in half horizontally to form 4 pieces
- ¼ cup all purpose flour
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 8 oz cremini mushrooms, sliced
- ¼ cup diced onion
- 2 tsp minced garlic
- ⅔ cup dry Marsala Wine
- ¾ cup chicken broth
- ⅔ cup heavy cream
- 2 tbsp parsley, chopped
- Cover the halved chicken breast with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness.
- Add the flour, ½ tsp salt, garlic powder and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in flour mixture, then shake off any excess flour and set aside. Discard any remaining flour.
- Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm.
- To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes.
- Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it's reduced slightly and thickened, about 7 minutes.
- Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley and enjoy right away.
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