I love how this Chicken Marsala recipe turns simple ingredients into a restaurant-style dish in just over 30 minutes. The chicken is juicy and golden, and the Marsala wine sauce is velvety, earthy, and packed with flavor thanks to the mushrooms, garlic, and onion. Plus, everything cooks in one skillet, so cleanup is easy. I can serve it with pasta, mashed potatoes, or a side of steamed veggies for a satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large chicken breasts, halved horizontally to make 4 thin pieces
¼ cup all-purpose flour
1 tsp salt
½ tsp garlic powder
½ tsp black 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 chopped parsley
Directions
1. Prep the Chicken
I slice each chicken breast in half horizontally to create 4 thin cutlets. Then I place each piece between parchment paper or plastic wrap and pound them with a rolling pin or meat mallet to ensure even thickness.
2. Coat and Sear
In a zip-top bag, I combine flour, ½ tsp salt, garlic powder, and black pepper. I add the chicken one piece at a time, shake to coat, then shake off any excess flour. I heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Once hot, I sear the chicken for 3–5 minutes on each side until golden brown and cooked through. I transfer the chicken to a plate and keep it warm.
3. Make the Sauce Base
In the same skillet, I melt the remaining 2 tbsp butter over medium heat. I add the mushrooms and cook until browned, about 3 minutes. Then I add the onion and garlic, seasoning with salt to taste, and cook for another 3 minutes until the onion is soft.
4. Deglaze and Simmer
I pour in the Marsala wine and use a wooden spoon to scrape up the flavorful browned bits from the pan. Then I stir in the chicken broth and heavy cream. I lower the heat and let the sauce simmer for about 7 minutes until slightly thickened.
5. Finish and Serve
I return the chicken and any juices from the plate back to the pan. I simmer everything together for a couple of minutes until the chicken is heated through. Then I sprinkle with chopped parsley and serve hot.
Servings and Timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Gluten-Free: I use almond flour or gluten-free flour to coat the chicken.
No Cream Version: I skip the cream for a lighter, more traditional Marsala sauce.
Add Veggies: I mix in spinach or sun-dried tomatoes for added color and flavor.
Cheesy Finish: A sprinkle of Parmesan at the end adds even more richness.
Marsala Substitute: If I’m out of Marsala wine, I use a dry sherry or even white wine with a splash of brandy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat or microwave it with a spoonful of sauce to keep it moist. I avoid boiling the sauce again to keep the cream from separating.
FAQs
What is Marsala wine?
Marsala is a fortified Italian wine with a sweet or dry flavor. For savory dishes like this, I always use dry Marsala for the best flavor balance.
Can I make this ahead of time?
Yes. I cook the chicken and make the sauce ahead, then store them separately and reheat together when ready to serve.
Can I use chicken thighs?
Yes, boneless, skinless thighs work well. I just pound them to an even thickness before cooking.
What can I serve with Chicken Marsala?
I like serving it with pasta, mashed potatoes, or crusty bread to soak up the sauce. Roasted vegetables or a side salad also pair nicely.
Is the alcohol cooked out?
Yes, the Marsala wine simmers and reduces in the pan, cooking off most of the alcohol while leaving behind rich flavor.
Conclusion
This Easy Chicken Marsala is one of my go-to recipes when I want something rich, satisfying, and full of flavor without spending hours in the kitchen. With a golden seared chicken breast and a creamy mushroom-Marsala sauce, this dish never fails to impress—and it’s all done in one pan. Whether it’s a busy weeknight or a special dinner, this recipe always hits the mark.
Golden pan-fried chicken in a rich Marsala wine sauce with mushrooms and onions—this easy chicken Marsala is a restaurant-quality dinner made at home.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Fried, Sauté
Cuisine:Italian-American
Ingredients
→ Chicken:
2 large chicken breasts, halved horizontally (to make 4 cutlets)
¼ cup all-purpose flour
1 tsp salt
½ tsp garlic powder
½ tsp black pepper
→ Cooking Fats:
2 tbsp olive oil
3 tbsp butter, divided
→ Sauce Base:
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
→ Finishing Touch:
2 tbsp fresh parsley, chopped
Instructions
Pound the Chicken:
Place each halved chicken breast between parchment or plastic wrap and pound to even thickness using a meat mallet or rolling pin.
Dredge the Chicken:
Combine flour, ½ tsp salt, garlic powder, and pepper in a zip-close bag. Add chicken pieces one at a time to coat lightly. Shake off any excess flour.
Sear the Chicken:
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken for 3–5 minutes per side, until golden brown and cooked through. Set aside and keep warm.
Sauté Veggies:
In the same skillet, melt remaining 2 tbsp butter. Add mushrooms and cook for 3 minutes until browned. Add onions and garlic, season with salt, and sauté for another 3 minutes until softened.
Deglaze and Simmer Sauce:
Pour in Marsala wine, scraping up any browned bits. Add chicken broth and heavy cream. Stir and reduce to a simmer. Cook for 7 minutes, until slightly thickened.
Return Chicken and Serve:
Return chicken and its juices to the pan. Simmer to heat through. Garnish with chopped parsley and serve hot.
Notes
Use dry Marsala wine for a more savory, less sweet sauce.
For a gluten-free version, substitute with gluten-free flour.
Serve with mashed potatoes, pasta, or steamed vegetables.
