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Chicken Marsala is a classic Italian-American recipe, ready in just 35 minutes. Golden brown chicken is smothered in a rich, creamy Marsala wine sauce with mushrooms, garlic, and shallots.
We love to serve Chicken Marsala with pasta or mashed potatoes, garlic green beans, crusty Italian bread, and homemade Caesar salad.
Why We Love This Recipe
- Quick and Easy – Chicken Marsala is ready in just 35 minutes, making it a perfect choice for busy weeknights.
- Flavorful – Marsala wine, mushrooms, and cream combine for a rich, savory sauce.
- Impressive and Delicious – It’s a simple-to-make dish that will impress your family and friends.
Ingredients
- Chicken Breast Cutlets – You can also use boneless skinless chicken breasts, sliced in half.
- All Purpose Flour – Helps to thicken the sauce and provides a slight crust when pan-frying the chicken.
- Seasoning – Salt and black pepper, garlic powder, paprika.
- Olive Oil and Butter – For pan frying the chicken and sauteeing the vegetables.
- Cremini Mushrooms – Adds an earthy, umami-rich element to the sauce. You can also substitute with button mushrooms or a mushroom blend if preferred.
- Shallot – Can be substituted with red or yellow onion if needed.
- Garlic – Fresh garlic is preferred for superior flavor, but prepared minced garlic could be used if needed.
- Marsala Wine – A fortified wine from Sicily, Italy, known for its sweet and nutty flavor. We recommend a dry Marsala wine for this recipe.
- Chicken Broth – Used to thin the sauce and provide a savory base, balancing the sweetness of the Marsala wine.
- Heavy Cream – While we love the flavor and richness that heavy cream adds to this recipe, you can substitute it with extra chicken broth.
How To Make Chicken Marsala
See the recipe card below for full, detailed instructions
- Mix together flour, salt, pepper, garlic powder, and paprika in a plastic bag.
- Coat chicken cutlets in the flour mixture.
- Brown the chicken cutlets until lightly golden brown and set aside.
- Saute mushrooms and shallot until browned, then add garlic and cook for 1 minute.
- Add the Marsala wine and reduce, then add chicken broth.
- Add heavy cream and chicken, and let the sauce thicken.
Recipe FAQs
The Marsala sauce is typically made of Marsala wine, mushrooms, chicken broth or stock, heavy cream, garlic, shallots, and seasonings.
Marsala wine is a sweet or dry fortified wine often used in cooking. It is produced in the region surrounding Marsala, a coastal town in western Sicily, Italy.
When selecting Marsala wine for this recipe, choose either Dry or Semi-Dry Marsala, as they provide a balanced, savory flavor that enhances the dish without overwhelming it with sweetness. Dry Marsala is the classic choice, while Semi-Dry adds a subtle touch of sweetness. Avoid Sweet Marsala, reserved for desserts, and premium Aged Marsala, which may lose its nuances in the sauce.
If you can’t find a bottle of marsala wine in the wine section of your grocery store, look for Marsala cooking wine in the cooking wine and sherry section of the store, usually with the oil and vinegar. If needed, you can substitute it with Madeira, sherry, or vermouth.
Yes, you can omit mushrooms or replace them with another vegetable of your choice
Use a meat thermometer to ensure the chicken reaches 165°F internal temperature.
While it’s best enjoyed fresh, you can make components in advance and assemble before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saute pan on the stovetop over low heat, or gently in the microwave.
Helpful Tips
- Pat the chicken dry before dredging in flour for a crispy crust.
- Don’t overcrowd the pan when sautéing chicken or it will steam instead of brown. Pieces should not be touching; cook in batches if necessary.
- Chicken Cutlets – Use thin chicken cutlets for quicker cooking. If you can’t find chicken cutlets, you can buy boneless skinless chicken breasts and slice them in half horizontally to create 2 thin cutlets. You can also substitute with boneless skinless chicken thighs.
- Serving Suggestions – We love serving Chicken Marsala with garlic mashed potatoes or buttered noodles. Serve with a side that can soak up the delicious sauce.
Delicious Chicken Recipes to Try Next
- Skillet Chicken Pomodoro
- Creamy Tuscan Chicken
- Chicken Potato Casserole
- Smothered Chicken
- Crispy Chicken Salad
- Barbecue Baked Chicken Drumsticks
Chicken Marsala
Ingredients
- 1 ½ pounds chicken breast cutlets
- 1/3 cup all purpose flour
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1 large shallot sliced thin
- 2 garlic cloves minced
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- In a gallon ziplock bag mix together the flour, salt, pepper, garlic powder, and paprika.
- Dredge chicken cutlets in flour and shake off any excess.
- Heat a large pan over medium-high heat and add the butter and olive oil. Add the chicken cutlets to the pan and cook for 3-4 minutes on each side, until lightly golden brown and a thermometer registers 165℉. Remove to a plate and cover with foil.
- Wipe out any burned flour bits (browned is ok), and add a bit more oil or butter if needed. Add the mushrooms and shallots and cook for 5-6 minutes, or until they are browned and have given up their moisture. Add in the garlic and cook for 1 more minute.
- Add in the Marsala and reduce by half. Add in the chicken broth and continue to cook for 3-4 minutes. Add in the cream and chicken, and cook until heated through and the sauce is thickened. Garnish with fresh chopped parsley and serve.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
