Chicken Marsala

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Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

how to make chicken marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it’s a classic restaurant dish, it’s really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes.

What You’ll Need To Make Chicken Marsala

how to make chicken marsalaMarsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.

I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (And you can skip all this hassle by using chicken tenderloins.)

How To Make Chicken Marsala

how to make chicken marsalaIf your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.)

how to make chicken marsala

Once you’ve got four flat filets,  pound them each to an even 1/4-inch thickness.

how to make chicken marsala

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.

how to make chicken marsala

Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.

how to make chicken marsala

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first.

how to make chicken marsala

Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

how to make chicken marsala

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

how to make chicken marsala

Add the shallots, garlic, and ¼ teaspoon of salt.

how to make chicken marsala

Cook for 1 to 2 minutes more.

how to make chicken marsala

Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.

how to make chicken marsala

Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).

how to make chicken marsala

Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.

how to make chicken marsala

Sprinkle with parsley, if using, and serve.

how to make chicken marsala

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Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots, from 1 medium shallot
  • 2 cloves garlic, minced
  • 2/3 cup chicken broth
  • 2/3 cup dry Marsala wine
  • 2/3 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

  1. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
  4. Note: If your chicken breasts are large (like the ones in the photos that are about 3/4 lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Pair with

Nutrition Information

Powered by Edamam

  • Calories: 537
  • Fat: 32 g
  • Saturated fat: 16 g
  • Carbohydrates: 12 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 43 g
  • Sodium: 877 mg
  • Cholesterol: 203 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Absolutely delicious! I’m living in Mexico, so I had to make a couple of substitutions, either because an ingredient wasn’t available or my Spanish wasn’t good enough to find it in the store.

    So my Marsala was wine was 2/3 white wine and 1/3 brandy. Shallots were replaced with red onion and “chicken stock” was made from water, soy sauce, salt and a splash of wine. Also, I used whipping cream instead of heavy cream. Even with these substitutions, the end result was incredible. Thanks!

    • — Jon Pugh on September 25, 2020
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  • A classic. Wonderfully balanced. Rich cream sauce, butter mushrooms & garlic and a beautiful Marsala wine. Chicken was fork tender- Added al dente pasta to the sauce to finish.

    • — MJS on September 24, 2020
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  • Oh my goodness, this recipe is perfect! So delicious! My family didn’t leave a single bit of leftovers when I made this last night! Perfect!

    • — Shannon on September 22, 2020
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  • Just made it exactly as the recipe yummy. Love the Marsala wine. Will definitely do this dish again

    • — Nigel on September 21, 2020
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  • It came out perfect, next time I will double the mushrooms (personal preference). Thanks!

    I decided to try making chicken marsala because we got an ad from one of our favorite restaurants where I usually would order it. We’re not comfortable going out yet, so we’ve been trying to recreate our favorite restaurant recipes. Family said it was even better than the restaurant!

    • — Cheryl Graham on September 20, 2020
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  • Ohh my! So yummy. My husband made this while I made the French apple tart. We grilled some polenta from trader joe to go with the chicken Marsala and whole family loved it! Even the picky teenager. Will definitely so again.

    • — B Hayes on September 17, 2020
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  • Very happy family. Delicious 😋

    • — Staci on September 17, 2020
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  • Jenn- Do you think this can be prepared in advance and re-heated?

    • — Kelly on September 14, 2020
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    • Hi Kelly, Lots of people have wondered that. This dish is definitely best served right after it’s prepared. That said, if you’d like to give it a try, one reader commented that she made this ahead, stored the sauce & chicken separately, and reheated it briefly before serving. Please LMK how it goes if you try it!

      • — Jenn on September 14, 2020
      • Reply
  • So delicious!!! Made exactly as written (used the first option of slicing and pounding thicker chicken breasts – I feel it comes out more tender this way). Wouldn’t change a single thing about the recipe – the flavor was amazing. My husband and I loved it! We are sensitive to gluten so I used all purpose gluten free flour for the chicken, and served alongside buttered gluten free pasta.

    • — Ashley Hutchings on September 12, 2020
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  • Hi Jenn!
    Made this dish last night and my husband said it was the best chicken dish he ever had ! Even with using cutlets it was tender and juicy. A couple of questions please: I cut back on the salt and also used low sodium chicken broth; not sure if it would benefit from a little more seasoning—would it be better to use regular broth, and cut back on the actual salt additions, or low sodium broth and add the full measures of recommended salt? Also, you show the dish presented “in bulk” on a platter—with doubling sauce we found it a bit unwieldy (;and messy) to serve portions to ourselves, and am wondering also, if serving with noodles, is this dish generally served with the chicken over a bed of noodles, or best served with noodles on the side? Or should portions be served individually from the kitchen?( I have never had the dish until I made it, so I don’t know how it is traditionally presented). I want to make it easy for guests to access all the sides, etc. Lastly, if preparing the dish in batches for 6 people, is it best to try to work with 2 pans on the stove simultaneously, or make one batch and try to keep it warm in the oven, or on a “hot tray”? Thanks for your help; I’m a bit of an inexperienced cook!
    Elise

    • — Elise on September 11, 2020
    • Reply
    • So glad it was a hit! I’d probably go the route of using the regular chicken broth and reducing the added salt as you can always add more to taste when serving.

      Regarding serving, I like putting the chicken/sauce on top of the noodles (it probably looks nicer as well).

      And if you have the ability to use two pans simultaneously to cook this for more people, I’d do that. Hope that helps!

      • — Jenn on September 13, 2020
      • Reply
  • Just made this for dinner tonight and it was incredibly yummy!! I added 2 8oz Bella and crimini mushrooms instead of just one pack. I love mushrooms so it was perfect! I also added a few Tabasco peppers from my garden to give it some heat. Thank you for this awesome recipe!!!

    • — Tracy M on September 11, 2020
    • Reply
  • Made as written last night and the results are in,delicious.The flour in bag trick was great and made clean up easier.Served buttered egg noodles on the side,thanks for the wine recommendation went with a J LOHR CA. chardonnay.Next time will try the pinot noir when the weather cools down here on planet Mars California,our sky’s are orange and the air is unhealthy today.

    • — low and slow on September 11, 2020
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    • So glad you enjoyed!

      • — Jenn on September 11, 2020
      • Reply
  • I have made this several times and truly enjoyed it. Is there a make-ahead recommendation in order to serve it when having guests?

    • — Ginette Watts on September 10, 2020
    • Reply
    • Hi Ginette, this dish is definitely best served right after it’s prepared. That said, if you’d like to give it a try, one reader commented that she made this ahead, stored the sauce & chicken separately, and reheated it briefly before serving. Please LMK how it goes if you try it.

      • — Jenn on September 10, 2020
      • Reply
    • I made this for my family over pasta, and they loved it! Delicious! Definitely will make again.

      The only “problem” that I ran into was that I could not get the sauce to thicken at all. Eventually, I added some cornstarch and that did the trick. I am wondering, though, if you know what I could have done wrong or if there is something I could do differently next time?

      • — Kayla on September 12, 2020
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      • Hi Kayla, Sorry you had a problem with the sauce thickening. Did you make any adjustments to the recipe or ingredient substitutions?

        • — Jenn on September 13, 2020
        • Reply
  • This recipe is so delicious! I used boneless skinless chicken thighs since that is what I had, but made no other changes. Absolute perfection! Thanks for the recipe!

    • — Lara on September 8, 2020
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  • I will skip the stock in the future. Otherwise delish!

    • — Candace Gillespie on September 8, 2020
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  • Another recipe that all of us really enjoyed. Doubled the sauce and mushrooms and served with angel hair and broccoli. Delicious!!

    • — LisaR on September 7, 2020
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  • Hi Jenn! I want to try this recipe but as a novice cook I could use a tutorial before I shop for the chicken: you indicated in the general description that one “ could skip the hassle” by using chicken tenderloins”- how would the prep be different for tenderloins as opposed to “tenders” or pounding regular chicken breasts?
    Many many thanks!
    Elise

    • — Elise on September 4, 2020
    • Reply
    • Hi Elise, if you buy chicken tenderloins, you can skip the step of pounding them. I believe that chicken tenders and chicken tenderloins are slightly different, so just make sure you buy a packaged labeled chicken tenderloins. Hope you enjoy!

      • — Jenn on September 7, 2020
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  • Easily the best Chicken Marsala I have EVER tasted. Thank you Jenn! Seriously cannot eat this meal in a restaurant ever again cause it never comes close to your recipe. AMAZING!!!

    • — Tara on September 4, 2020
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  • I love chicken marsala and have made a lot of times. Your recipe is more complicated than the ones I used in the past. BUT IT TURNED OUT GREAT Thank you.

    • — Albert edward Binks on September 2, 2020
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  • This turned out to be the BEST chicken marsala that I have ever made. In fact, it may have been the best that I’ve ever eaten! I am so happy that I found this recipe because this is one of my all time favorite dishes. Thank you so much!

    • — Greg Manning on September 1, 2020
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  • Can I freeze this? Would love to make this ahead of time for a vacation.

    • — Patty Sibre on August 31, 2020
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    • Unfortunately, I don’t think it will freeze well — sorry!

      • — Jenn on September 1, 2020
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      • It may work if the chicken breasts are breaded and sautéed and then frozen. Then prepare mushrooms and sauce when ready to serve. Just an idea.

        • — Deborah D. on September 10, 2020
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  • Hands down the BEST Chicken Marsala recipe I’ve come across. I followed the recipe exactly with no modifications and it was perfect. The shallots and fresh parsley were such a nice touch. I’m trying two more recipes this week and just ordered the cookbook on amazon. This blog has completely changed the way I cook and I am so glad I stumbled upon it!

    • — Elyssa on August 30, 2020
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  • Fantastic recipe. Followed exactly. I’m not normally a fan of chicken breast but this was by far the best chicken breast recipe ever. I appreciate your detailed instructions and visuals. Love your recipes…made quite a few and have never been disappointed.

    • — Minih on August 29, 2020
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  • Loved the recipe, perfect sauce! Did not have heavy cream so I used sour cream instead and it was yummy.
    This website is my go to now for recipes, like the fact that recipes have been tested and retested in her kitchen first.

    • — Mari on August 29, 2020
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  • I made this last week and it was fabulous!!
    I loved the sauce and was wondering if I double the sauce should I double the mushrooms as well

    • — Janice on August 29, 2020
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    • Hi Janice, Yes, I would.

      • — Jenn on August 30, 2020
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    • Awesome recipe!! This is the first time I’ve tried making Chicken Marsala, and it turned out great. It was easy and relatively quick. This one’s a keeper.

      • — Anna on September 6, 2020
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  • Best chicken
    Marsala ever! Easy to prepare and so delicious! Restaurant quality!

    • — Staceymariewallace on August 28, 2020
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  • Family loved it! Said it was restaurant quality and there were not any left overs to be had! Will make again!

    • — Charlene on August 27, 2020
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  • Absolutely delicious! My boyfriend licked the plate. Follow as is, doesn’t need anything more, anything less. Served it with mash potatoes

    • — Kelly G on August 27, 2020
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  • This is the best chicken marsala I have ever had, by far!!!

    Thanks so much, Jenn!!

    • — MJR on August 26, 2020
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  • I am super picky – this is THE best chicken marsala recipe I have ever had! Your instructions are clear, photos are helpful. The flavors are perfect. I paired it with mashed potatoes and haricot verts (before I saw that you recommended same!) Thank you so much – I will keep this recipe for years to come!

    • — Kara L on August 23, 2020
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  • Best ever chicken marsala!!! Even better than anything we have ever tasted at any restaurant. Outstanding!!!

    • — Tara on August 22, 2020
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  • This recipe is a HOME RUN!

    • — Mary on August 21, 2020
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  • Hi, I’m making your Chicken Marsala recipe tonight using 8 chicken breast. Was wondering how much should I double up on the ingredients. Any assistance you can provide is appreciated.

    • — Tina on August 19, 2020
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    • Hi Tina, How many pounds of chicken is it?

      • — Jenn on August 19, 2020
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  • Delicious. I can’t believe I’ve never made Chicken Marsala before. I am not sure I would change anything in this recipe. The only thing I did differently was use half & half because I didn’t have heavy cream. It turned out fine. Awesome recipe and easy to follow.

    • — Rose on August 18, 2020
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  • Unbelievable! We love Italian food and have been to so many fine Italian restaurants, but this IS the best! We were craving Chicken Marsala and I trusted Jenn’s recipe as she’s never failed me. Follow the instructions to a tee and be surprised with an authentic experience. I served it over linguine (tossed with olive oil) and it was remarkable!

    • — Oya on August 18, 2020
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  • Great recipe! Ingredients/portions were spot on and recipe instructions were easy to follow.

    • — Tyrone on August 17, 2020
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  • Directions were very easy to follow and I made my first chicken Marsala dish tonight for supper. Everyone thought it was delicious and thinks Im such a good cook. I think it tasted Devine And I’ll be making it again. Thanks again b

    • — Miriam on August 17, 2020
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  • We made this last night and it was wonderful. I used a 12″ cast iron skillet and had no problem getting the sauce to thicken. I used chicken tenders which I flattened slightly. I served it over grits. The only thing I did differently was I finely minced the parsley stems and and some fresh rosemary (about 1/4 teaspoon) and added to the fresh thyme. That was because I hate wasting fresh herbs. I picked to much rosemary the night before for a snapper dish. This will be a regular addition to our monthly menu.

    • — Donna Scruggs Schultz on August 17, 2020
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  • This looks wonderful. Do you have any tips for making ahead of time? My son is leaving for college and this will be out last family meal for awhile so Id like to spend more time with the family and less in the kitchen. Would you make as written and just reheat or keep the sauce separate and then add together the next day and reheat? Thank you

    • — jeanne on August 17, 2020
    • Reply
    • Hi Jeanne, this dish is definitely best served right after it’s prepared. That said, if you’d like to give it a try, one reader commented that she prepared this ahead, stored the sauce and chicken separately, and reheated it briefly before serving. Please LMK how it goes if you try it.

      • — Jenn on August 17, 2020
      • Reply
  • We are gluten free and really have a hard time finding great recipes that look like the pictures and really do taste good. So we check out a lot of places on the internet. My husband found your web site. The first recipe I tried was the Chicken Marsala. I like how you show a picture of all the ingredients and then follow through on directions. My dish not only looked liked yours but was delicious. Thank you for putting all this information of your training and the secrets of making food taste good again. Looking forward to trying more of your recipes. Thank you, thank you, thank you.

    • — Carol Dovel on August 16, 2020
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  • I substituted this recipe for the one I forgot at home. It was even better than mine. I often substitute fresh caught fish for the chicken, and used fresh caught mahi-mahi this time. I will be sharing this recipe with my dinner guests and family. Thank you.

    • — Helen Miano on August 15, 2020
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  • This is one of the best dishes I have ever made.

    • — Alexandra Cawley on August 15, 2020
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  • Wonderful! Boy, those Madera-soaked mushrooms are addicting!
    Thank you for the yummy recipe, Jenn. Easy. Lisa

    • — Lisa M. on August 14, 2020
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    • Could you use chicken stock instead of chicken broth? Would you suggest salt reduced?

      • — Kayla on August 25, 2020
      • Reply
      • Chicken stock would be fine here with no other modifications needed. Hope you enjoy!

        • — Jenn on August 25, 2020
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    • This was a marvelous recipe, my husband said you can’t get any better at any Italian restaurant!

      • — Elissa B. on August 26, 2020
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  • This was delicious and a big hit with my grandsons! How can I add more sauce to compliment the pasta?

    • — Mariele on August 13, 2020
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    • Glad everyone liked this! You can make 1.5 times or double the sauce, but keep in mind that the color will be different (you’ll have fewer pan drippings to contribute to the darker color of the sauce). Hope that helps!

      • — Jenn on August 14, 2020
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  • Made this recipe tonight. I did not have shallots so I used green onions. It was fabulous.
    My husband said be sure to make this recipe a keeper.

    • — Kathleen on August 12, 2020
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  • I don’t usually write reviews; however, I just had to write one for this one, as this dish came out outstanding! My first time at making chicken marsala and so glad your recipe came up first in my Google search. I will be making this dish again and again! My husband loved it as well; however, he suggested I add shrimp next time. Thank you for sharing it! 😊

    • — Gabby on August 11, 2020
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  • Hi Jenn, this looks amazing. What kind of noodles would you recommend pairing with this dish?

    Thank you!

    Lindsey

    • — Lindsey Vargo on August 11, 2020
    • Reply
    • Hi Lindsey, I think this would be good over thick egg noodles (but honestly any shape will be nice). 🙂

      • — Jenn on August 12, 2020
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      • Hi! Yum. Oh, my! Sublime. ‘Nuf said.
        Grazie for posting this and bringing me back to my now 95 years young Aunt Rose’s small but magical galley kitchen! Blessings! 😋🕊

        • — Lydia on August 12, 2020
        • Reply
        • 🙂

          • — Jenn on August 13, 2020
          • Reply
      • I want to make this recipe for company. If I use dried thyme. How much would you recommend.

        • — Heather on August 15, 2020
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        • Hi Heather, I’d use a generous half teaspoon. Enjoy!

          • — Jenn on August 16, 2020
          • Reply
  • So good! I’ve made this twice so far and each time it’s DELICIOUS! I’m so glad I found your blog! Thank you 🙂

    • — Kellie on August 10, 2020
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  • incredible recipe! i made it exactly as instructed, and it was phenomenal. my husband said it was better than any restaurant chicken marsala he’s had, and couldn’t stop talking about how good it was….and it was so easy to make! Definitely adding this to my regular rotation.

    Do you have other recipes that use a similar method for the chicken? it was really easy and tasty and I imagine the technique could lend itself to other types of sauces.

    Thanks as always for the best recipes!

    • — Raquel on August 10, 2020
    • Reply
    • Hi Raquel, So glad this was a hit! You may want to give my chicken piccata recipe a try. Hope you enjoy if you make it! 🙂

      • — Jenn on August 10, 2020
      • Reply
  • Hi Jenn. Could this recipe work with shiitake mushrooms by any chance?

    • — Grace on August 10, 2020
    • Reply
    • Sure (just keep in mind that the dish will have a stronger mushroom-y taste).

      • — Jenn on August 10, 2020
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  • Hi Jen,
    I love your recipes and have recommended your site to so many people, all who have become loyal followers! I have been dying to try this recipe but there is no Marsala where I live. What would be the best substitute – would brandy work? I was thinking of trying red wine but read online that this would not work because it’s not sweet enough.
    Thanks in advance!
    Anna

    • — Anna Ameche on August 10, 2020
    • Reply
    • So glad you like the recipes! You could give Madeira a try — it likely will taste a bit different but should still be good. I’d love to hear how it turns out if you try it!

      • — Jenn on August 10, 2020
      • Reply
  • I have cooked this twice now and this evening will be the 3rd time. Comes out great and looking forward to dinner tonight! Great job on this one Jen! Great stuff..

    • — David Soper on August 8, 2020
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  • This was so delicious! I’m not a huge fan of mushrooms, but I actually loved these- they had so much of the yummy sauce flavor! I loved how easy it was, we used chicken tenders so we wouldn’t have to cut and pound them. Came out perfect! Will definitively be making again, and doubling it when having family over (three people ate it all and we had even used a bit more chicken then it called for). Thank you!

    • — Emily on August 6, 2020
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  • I made this last week and it was incredible. Very different from other Marsala recipes I have made. What would you suggest as a substitute for the heavy cream if someone is dairy intolerant?

    • — Anne Marie on August 5, 2020
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  • Amazingly delicious!!

    • — Kimberly Weber on August 4, 2020
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  • This is the first time I have made Chicken Marsala. My husband took one bite and exclaimed ‘just excellent’. I will be making this again. Thank you for the recipe.

    • — Hannelore Pritchard on August 4, 2020
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  • AMAZING! Easy easy recipe. Use actual marsala wine, not “cooking wine”! I used Taylor Marsala, it was on sale for 7.99…THE BEST I HAVE EVER MADE.

    • — Cyndy on August 3, 2020
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  • Well, this was a HUGE hit…. My son had never had Chicken Marsala before, and he ate 4 pieces! 🙂

    • — Michelle A on August 2, 2020
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  • Another WINNER!!!
    Easy, not expensive ingredients and VERY GOOD!!!
    I probably should have used more fresh thyme tho….I had some in my fridge wasn’t THAT fresh…but still usable. I only had maybe 1.5 teaspoons instead of 2. 😕 Next time👍🏾

    • — Gigi B on July 31, 2020
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  • The best dinner I’ve made in a very long time! Followed the directions exactly. Flavor was amazing. Served over egg noodles.

    My question is we needed more sauce. Once it’s reduced by half there isn’t enough sauce.
    How do I double the sauce? Do I just double all the liquids?

    Can’t wait to try another recipe! Honestly, you are the first chef I have ever left a comment to.

    Thanks so much for all the hard work you do!

    • — Edythe on July 31, 2020
    • Reply
    • Glad you liked this! You can double the sauce, but keep in mind that the color will be different (you’ll have fewer pan drippings to contribute to the darker color of the sauce). Hope that helps!

      • — Jenn on August 3, 2020
      • Reply
    • When I double sauce for Marsala I start the chicken with a little extra olive oil and butter. Then double the liquids and reduce as usual. But before you put the chicken back in, add just a little flour and boil until it thickens a tad more (it gets a bit tougher to reduce to desired thickness with extra oil). Turns out wonderfully!!

      • — Kimberly Weber on August 4, 2020
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  • Hey! While I haven’t tried this yet, I really want to. The only question I have is if there is an alternative to the wine. I know it’s a long shot but for various reasons alcohol is a no go and I don’t even want to put it in cooking.

    • — Tseng on July 30, 2020
    • Reply
    • Hi Tseng, Unfortunately, in this recipe there is no good alternative to the wine. I’m sorry!

      • — Jenn on July 31, 2020
      • Reply
  • Not sure if I reviewed this in the past, but I finally made it with Marsala. Wow!!! Amazing! Definitely go get the Marsala, and make it. Next level good!! I usually put in a little fresh rosemary too since it is growing outside my kitchen.

    • — Natalie on July 30, 2020
    • Reply
  • I went out and got the marsala and made it enough to send home with my son for his family. Since then I made it again and again – so delish for such an easy dish. Marti Molwitz

    • — Marti molwitz on July 30, 2020
    • Reply
  • This has entered into our weekly rotation now for the past 2 or 3 months… It’s absolutely delicious. But it every time I make it it takes at minimum double the amount of time called for to reduce the sauce. My significant other can confirm, follow the recipe to a T. We always end up giving up and resorting to corn starch slurry at the end, still turns out delicious. The only difference we can pin point is we use cast iron. We don’t find ourselves running into this problem with other recipes. Any feedback? We seriously feel we can’t be the only ones facing this issue.

    • — Matthew on July 28, 2020
    • Reply
    • Hi Matthew, So glad you enjoy this! I know you said you follow the recipe to a T, but any chance you are doubling the sauce? What size is your cast iron pan?

      • — Jenn on July 30, 2020
      • Reply
    • FYI, I usually end up thickening the sauce a bit too. Also use cast iron.

      • — Natalie on August 1, 2020
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  • I just followed your recipe to the letter. FANTASTIC! My husband said it was the best marsala he’s ever had and I agree! Restaurant quality. I served it with roasted garlic and parmesan green beans. Nothing left over for the kids.

    • — Jennifer on July 28, 2020
    • Reply
  • This recipe turned out delicious. I followed it pretty closely. Just added more broth and thickener because i like the sauce so much. Did not have a chicken tenderizer so i used a hammer and paper bag..worked ok.

    • — Suska on July 27, 2020
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  • Chicken Marsala recipe is the best. Yum from all of us! Thank you Jenn

    • — Linda Odette on July 26, 2020
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  • Hi Jenn!
    I’m a huge mushroom fan, But unfortunately no one else in my house with eat them. There are so many recipes that I end up not making because of the addition of mushrooms. I think if I could hide them somehow that the family would enjoy most of the dishes, but the second they see them it would be over. Any suggestions for dishes like this amazing Marsala that I’ve been dying to make? is it possible to maybe add liquid to a food processor before adding the chicken back into the pan to blend the mushrooms into the sauce? Any advice you can give me would be wonderful and so very appreciated.

    • — Kia on July 23, 2020
    • Reply
    • Hi Kia, You could try making the recipe as is, and then puréeing the sauce and mushrooms in a blender, but I think the flavor of the mushrooms will be noticeable. Maybe just omit the mushrooms?

      • — Jenn on July 25, 2020
      • Reply
      • Thanks for the suggestion Jenn! I am going to definitely try putting the sauce in the food processor.

        • — Kia on July 26, 2020
        • Reply
        • I have guests that I have cooked this dish for that despise mushrooms. After sautéing the mushrooms I remove them
          From the pan with a slotted spoon, and put them in a separate bowl covered with foil… and serve them as a side. Anyone that wants mushrooms can add them to their dish.

          • — Marla on August 2, 2020
          • Reply
      • I have several other cooking type alcohols and I hate to buy another one. Instead of Marsala, could I use vermouth, Madeira, Brandy, or dry sherry?

        • — Maxine on August 5, 2020
        • Reply
        • Hi Maxine, I’d go with the Madeira – it should work well. 🙂

          • — Jenn on August 6, 2020
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  • This is a fantastic recipe. It comes together quickly, smells and tastes delicious ! I had extra chicken tenders(2 1/3 pound) so I doubled the broth and marsala wine. I served it over polenta and it was quickly gone from the table. Thank you Jenn for a great recipe.

    • — Lisa Stoler on July 22, 2020
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  • Absolutely delicious. Very easy, straightforward instructions. Highly recommend

    • — Donna on July 22, 2020
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  • This tasted so yummy and the instructions were spot on. Definitely adding this to my dinner rotation!

    • — Emily @the_bakersapprentice on July 19, 2020
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  • This is an awesome recipe!! Easy AND delicious!! Very similar to my favorite Italian restaurant! Followed the recipe to the T~ perfect!

    • — Katie on July 16, 2020
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  • Jenn, you’re famous in our house with all these fantastic recipes! Another winner here. My little kids ate this up and my husband went back for 3rds. I just wish I made more. Delicious! Thank you!

    • — Kristyn on July 13, 2020
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    • My family has never eaten so well with all the fabulous recipes I’ve found on OnceUponAChef.com. We had Jenn’s chicken marsala last week and it was delicious. With the exception of the cream, I doubled the ingredients for the sauce to make sure there was ample to go over the pasta I served with it. I added some extra flour (about 1/4 cup) when browning the chicken and the mushrooms to make sure the sauce would thicken, and it turned out perfectly. My family loved it and the next night when I grilled steaks, there was enough extra sauce to go over the steaks. Fabulous! I’ll definitely make this again.

      • — Nancy on July 19, 2020
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      • I made this recipe to a T and used chicken tenderloins and real Marsala wine. It was so delicious, definitely restaurant quality. My boyfriend said it was the best chicken Marsala he’s ever had. I served with steamed green beans and mashed potatoes. I can’t wait to make this again!

        • — Savana on July 31, 2020
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  • OMG it was so good and so easy! Just make it, you wont be sorry!

    • — Wolfie on July 11, 2020
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    • I tried this recipe for my first time making chicken marsala. Fantastic and easy. Better than the restaurants where I have had this dish.

      • — Dodie on July 17, 2020
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  • we (I) made this recipe for the first time because we were bored with our normal stuff. this was a winner and the recipe printed and added to our normal rotation. I did add a large dollop of sour cream because the sauce was not thickening quickly enough, I know I read the caution about the time it takes to thicken. This was a home run, even though following my mentors advice that you should continue to pour the wine until they are starving and they will LOVE IT! Thank you so much for this post we will repeat this often.

    • — bud moe on July 11, 2020
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  • I was looking for new Chicken Marsala recipe and I am so glad I tried yours. I’ve made a lot of different Chicken Marsala because all of my family love it. So I made it for dinner tonight. I followed the recipe to a T but I couldn’t get the sauce thickened. I had to add flour to thicken it. I served it over penne. My picky food critic son said it was the best Chicken Marsala I’ve ever made. That’s a big complement coming from him. I guess my search for perfect Chicken Marsala is over. I Can’t wait to try your other recipes. Thank you for sharing your wonderful recipe.

    • — Gina on July 11, 2020
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    • Same I put flour as well but awesome recipe thank you!

      • — Kristie Lynn on July 15, 2020
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  • this recipe is honestly unreal. i’ve never felt the need to comment on an online recipe before, because they’re usually so-so but this is one of the best things i’ve ever cooked, it is an instant add to my rotation. so so so tasty!

    • — kwc on July 9, 2020
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  • I found myself a nice man and he said he loved chicken marsala. I didn’t even know what that was or what it was supposed to taste like. But momma didn’t raise a dummy – I know the way to a man’s heart is through his stomach. So fast-forward to a month in and I decide I’m going to lock it down. Thank God for this recipe. I think this man might marry me just for the Chicken Marsala. He said it was the best he’s ever had. He asks me to make it… repeatedly. It was easy to follow the instructions and came out perfect! It might have taken 20 minutes of simmering to get the marsala boiled down but it was great! Thank you so much for this! I HIGHLY RECOMMEND and I owe ya one!

    • — Kay on July 8, 2020
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    • 💖

      • — Jenn on July 9, 2020
      • Reply
  • Have used this recipe a couple of times. Chicken Marsala is one of my favorite dishes and this recipe is the best one I have found. Thank you very much.

    • — Eileen on July 8, 2020
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  • I cooked this for my husband, who loves the Chicken Marsala dish from Pasta House. So when he mentioned it, I offered to cook it instead. I found this recipe and he and our 10 year old nephew LOVED it. My gravy was very light, due to me using my cast iron skillet instead of stainless steel.

    • — KimboSoup on July 7, 2020
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  • ABSOLUTELY PERFECT !!!!

    • — Sabrina Secord on July 6, 2020
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  • I cook a lot and I seldom use a recipe that is accurate on time and amount of seasonings. Followed the directions to the tee and it was the best chicken Marsala I have had. My family raved! Trying the piccata tonight with left over pasta.

    • — Elaine on July 5, 2020
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  • Delicious! I’ve tried many recipes and this is the best. Very tasty. I ordered the cookbook, I can’t wait to make other recipes. The first time I didn’t need to adjust any part of the recipe. It was perfect!

    • — Angela Sharp on July 5, 2020
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  • As advertised! I deviated a little, but it was just what the family wanted. Some of my daughters balked at the idea of mushrooms, then proceeded to ask me the name for this dinner while we ate. Both thumbs up on this one.

    • — Justin on June 27, 2020
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  • Best chicken marsala I’ve ever made and I’ve been making it for twenty years, thanks! I put almost double the marsala in.

    • — Stacy on June 27, 2020
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  • I’ve made a minor variation of this recipe for many years, I prefer the sweet Marsala and I usually sprinkle some mozzarella cheese over top & briefly broil to melt as a final step. If you don’t have shallots, finely minced white or yellow onion works fine.

    • — Karl Schneider on June 27, 2020
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  • Hi Jenn! I would love to try to make this tomorrow for dinner for my family. Do you think I can use half and half in place of the cream?

    • — Joanne on June 27, 2020
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    • Hi Joanne, I don’t recommend it — sorry!

      • — Jenn on June 27, 2020
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  • I’ve made several of your recipes over the years and this is another winner. I made this meal as is for Father’s Day dinner for my husband and there were no complaints. Thanks for sharing great classic recipes!

    • — MrsDLA on June 22, 2020
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  • Stellar recipe! A favorite in our house.

    • — Leanna on June 21, 2020
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  • This recipe was a HUGE hit at my very critical dinner table! My husband went to Chef school years ago and he LOVED this recipe! He requested it for Father’s Day meal! Thanks a million for this recipe😃 Katie

    • — Katie on June 21, 2020
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  • Hi Jen,

    I was just wondering about how I might make this without cream?
    How would I adjust the ingredients to make a lovely sauce without the dairy?

    I look forward to trying it!
    Thank you so much,
    Anita

    • — Anita on June 20, 2020
    • Reply
    • Hi Anita, For a non-dairy option, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried it with either of these.) Hope that helps!

      • — Jenn on June 21, 2020
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  • Delicious, delicious, delicious and so easy to make. So glad i found this recipe👍👍👍.

    • — S mule`stagno on June 20, 2020
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  • This is the first time I’ve tried any of the recipes from once upon a chef. I put it over angel hair pasta and I used the thin chicken tenders. It was easy to make and it came out better than any Italian restaurant I’ve ever had chicken Marcella at. My family thinks I’m a great cook now. LOL I love the way this recipe is shared. All of the ingredients she used are shown to you in a picture. I was able to text myself just the ingredients I didn’t have at home for the grocery store. You can skip right to the recipe. All of this was done so well much better than other sites I’ve tried. I certainly plan on following this site and trying more of her wonderful recipes.

    • — Nancy on June 19, 2020
    • Reply
    • Glad you enjoyed the recipe and found the site easy to navigate! 🙂

      • — Jenn on June 19, 2020
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  • tried this recipe tonight. Whole family loved it! I added a few more mushrooms to it.

    • — Sam on June 18, 2020
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  • I’ve often used prosciutto in chicken marsala. Have you ever added that? When would you recommend adding it in this recipe?

    • — Diane Morash on June 18, 2020
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    • Hi Diane, I haven’t prosciutto in this before but I think you could. I’d probably add it along with the mushrooms. Hope you enjoy! 🙂

      • — Jenn on June 19, 2020
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  • This was the first recipe of yours I stumbled across and was to die for which then led me to sign up for your emails and since then have made many of your recipes which have all been 5 stars!

    • — Christy on June 18, 2020
    • Reply
    • So glad you’re enjoying the recipes!! 🙂

      • — Jenn on June 18, 2020
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  • Really great recipe. I followed directions exactly. Came out perfectly like a restaurant dish. Even my husband said it was good when I normally don’t even get a grunt out of him!

    • — Marie on June 17, 2020
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  • I have made this for my family 3 times so far in the last 3 weeks. The family loves it!!! The sauce is incredible!

    • — Madison on June 16, 2020
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  • This was an excellent recipe. I used chicken tenders and pounded those out. Instead of Marsala wine, I used a sweet Riesling.

    • — Ps on June 16, 2020
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  • So delicious!!! It’s absolutely one of my go to recipes for a crowd pleaser! Thank you!

    • — Alicia on June 14, 2020
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  • I made this dish for dinner last night and it was amazing! This morning my family is still ranting about how great it was and asking when I am going to make it again! The dish was easy to make and had minimal prep time! Thank you for sharing your recipe!

    • — Mrs. Love on June 11, 2020
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  • I made the chicken marsala. It was delicious and relatively easy to make. I must say I was surprised at how easy it was to make such a palate pleasing dish. The only problem I ran into was getting the sauce to thicken. It never really did but was okay with that. Would definitely recommend. Thank you

    • — Mike Mccee on June 11, 2020
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  • SIMPLY THE BEST!!!!!
    I HAVE MADE THIS ABOUT 7 TIMES AND MY FAMILY LOVES IT!

    • — Tracy Black on June 10, 2020
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  • Oh my gosh, this was so good! My husband AND 13-yr-old loved it, as did I. I followed the recipe, and it was fabulous. Now I check your site for recipes before any other. Thanks for great recipes and clear directions.

    • — JJ on June 9, 2020
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  • I make this with gluten free flour and it turns out fabulously. It’s my family’s favorite dish.

    • — Tom McCutchen on June 8, 2020
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  • My husband and daughter really liked this recipe, but I found it a bit sweet. It was easy to make and the chicken was extremely tender.

    • — Patricia L on June 8, 2020
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  • This recipe is amazing. Tonight was actually the first time I have ever prepared or eaten Chicken Marsala. My gravy didn’t thicken so I removed about 2 Tbl and added just a touch of flour, whisked it together and added it back to the pan. We will be adding this recipe to the family favorites! Thanks!

    • — Leigh - 6-7-20 on June 7, 2020
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  • The recipe tastes great and the directions are easy to follow. I haven’t needed to make any changes to it. Whenever I’m willing to put in the effort to make, it turns out fantastic.

    • — Haley on June 6, 2020
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  • My family was so impressed when I made this for dinner last week. It tasted like we were eating at a fancy Italian restaurant. I am the main cook in the family and love trying new recipes and this one is definitely a keeper. I made this using boneless skinless chicken thighs (I’m a fan of dark meat) and sided with roasted yukon potatoes. During this unique time, it was really nice to treat ourselves to a fancy gourmet dinner at home.

    Side note, this was the first time I made this dish and when I was at the store I wasn’t sure what kind of marsala wine to use. By the powers of Google, it is recommended to use a “dry” marsala vs. sweet. Save the sweet marsala for desserts. I found the Colombo brand at my local Vons for $10.

    • — Janet on June 6, 2020
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  • Hi! Thanks for the guidance!
    My nest is empty and my husband is working power lines 1000mi away. I love to cook, and made your Chicken Marsala-roughly. 1 breast, 6oz mushrooms, 1/4 onion, 1/3c whole milk, 3/4c Marsala wine (it was a cheap one!), and about half of everything else. To my horror, milk curtled -at first. But just before the end, it smoothed right out. Delicious! Wish I could add a pic!
    06/04/2020

    • — Mimi McLewis on June 4, 2020
    • Reply
    • So glad you enjoyed it!

      • — Jenn on June 5, 2020
      • Reply
  • A little sweet for me but delicious nonetheless!

    • — Mandi on June 4, 2020
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    • Did you maybe use sweet marsala wine instead of dry marsala wine? Sweet is usually for desserts.

      • — Jennifer Daidone on September 10, 2020
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  • This was amazing!! Followed the recipe and it turned out perfectly!! Thank you for sharing

    • — Zoe on June 3, 2020
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  • This is my second time making this dish. Loved it. Directions were easy to follow which made preparing so easy. My family seems to love the dish. I served with steamed broccoli and garlic parmesan mashed potatoes. Will definitely prepare again.

    • — Maria on May 31, 2020
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    • Is it possible to substitute coconut milk for the heavy cream? Or if I omit it altogether, will it still taste great? My daughter has a dairy allergy and I’d love to make this for her!

      • — Corrina on June 9, 2020
      • Reply
      • Hi Corrina, I’ve only made this with heavy cream so I can’t say from experience, but a few readers have commented that they’ve used full-fat coconut milk successfully. Also, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried it with either of these.) Please LMK if you try any of these alternatives!

        • — Jenn on June 9, 2020
        • Reply
  • Easy and very, very good.

    • — Pete Rich on May 31, 2020
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  • This was delicious! I made it in an electric skillet and doubled the recipe for leftovers. I made sure the flour was well seasoned and I tasted the broth mixture and added more seasoning accordingly. The chicken was tender. I served with brown rice, green beans and yeast rolls.

    • — Kimberly on May 31, 2020
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  • Had this for dinner tonight. My husband is still licking his lips. Lol. Excellent recipe! Thank you so much.

    • — Diane on May 30, 2020
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  • Absolutely delicious! Restaurant quality! Thanks so much for sharing your recipes. My family loved this, and I will definitely make it again.

    • — Linda Couch on May 29, 2020
    • Reply
  • I never cook but with the recent events I find myself in the kitchen looking for something new. I tried this recipe and it turned out wonderful. My husband, the family cook, was very impressed. Thank you. I will be trying another one of your recipes very soon.

    • — MAM on May 26, 2020
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  • Easy and very tasty. Served this with steamed broccoli and Parmesan mash. ❤️

    • — Libby Clark on May 24, 2020
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  • Most delicious chicken dish I’ve ever made!

    • — Brenda Spreng on May 24, 2020
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  • Absolutely delicious recipe and very easy to follow (which makes buying a giant bottle of Marsala wine okay because I will definitely be making this again)!
    Thank you!

    • — Erin on May 23, 2020
    • Reply
  • Made this, loved it , now my go to marsala recipe actually making again tonight.

    • — John S McGraw on May 23, 2020
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  • Hi Jennifer, I go to your website whenever I am seeking a “good” recipe. I find your photos ever so helpful also. Do you have a recipe for Chicken Vesuvio? Thank you – Jan in Norridge, IL

    • — Jan Horn on May 22, 2020
    • Reply
    • So glad you like the recipes! As of now, I don’t have a proven recipe of my own for chicken Vesuvio. I’ll have to add that to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration!

      • — Jenn on May 23, 2020
      • Reply
    • How much wine, broth, and garlic ?

      • — Sharon crane on June 10, 2020
      • Reply
      • Hi Sharon, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

        • — Jenn on June 11, 2020
        • Reply
  • Hi Jenn
    I haven’t tried your recipe as yet however I have tried the dish previously, not so good so I am anxious to try yours. Isn’t there a sweet and also a dry Marsala wine? What do you use

    Thank you
    Planning on using your recipe next weekend for a couple and the wife is a GREAT cook
    YIKES
    Connie

    • — Connie Criss on May 22, 2020
    • Reply
    • Hi Connie, You’ll need dry Marsala for this. Hope you and your company enjoy! 🙂

      • — Jenn on May 22, 2020
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      • Absolutely delicious, thanks for sharing. Family loved it. Do you have a recipe for chicken verde?

        • — Vivian Jones on May 24, 2020
        • Reply
        • Glad you liked it! And, no, unfortunately, I don’t have a recipe for chicken verde; I will add it to my list of recipes to potentially develop. 🙂

          • — Jenn on May 25, 2020
          • Reply
  • The BEST chicken Marsala! I used chicken tender strips and a little more butter and mushrooms than original recipe. It was perfect! Also, using a stainless up coated skillet made a huge difference!

    • — Jane on May 20, 2020
    • Reply
    • *non-coated

      • — Jane on May 20, 2020
      • Reply
  • Fabulous! Have been wanting to make chicken Marsala and your recipe caught my eye. Decided to try it tonight and my husband was absolutely wowed by it. I’ve enjoyed many of your recipes that come up on social media and your cookbook is one of my absolute favorites. Your photos are very appealing, your directions are clear, easy to follow and I often have most of the ingredients on hand.

    • — Ann Cox on May 19, 2020
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  • Quick question – is the salt intended to be regular table salt or kosher salt?

    • — Jenny on May 19, 2020
    • Reply
    • Hi Jenny, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the chicken!

      • — Jenn on May 19, 2020
      • Reply
      • I can’t get dry Marsala can i use sweet

        • — Chanelle on May 29, 2020
        • Reply
        • Sure, you may just find you need to add a squeeze of lemon before serving to balance the sweetness though. Hope you enjoy!

          • — Jenn on June 1, 2020
          • Reply
  • Delicious!! Thank you

    • — Ginger Vogan on May 19, 2020
    • Reply
  • This was amazing! First recipe from this site -and it was a 10! Easy to make – minimal prep and it was so good! Absolutely to die for…..Thank you!

    • — Kelly S on May 18, 2020
    • Reply
  • Chicken marsala is one of my very favorite meals and I made it using this recipe for my family yesterday. It is hands-down the best recipe for chicken marsala I have ever made at home. I doubled the recipe and used light cream instead of heavy cream and the sauce was still perfect. I will definitely make this again and again!

    • — Liz on May 18, 2020
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  • Best Chicken Marsala…. restaurant quality… that’s what My husband said!

    • — Paula Kelly on May 17, 2020
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  • Jen, your recipes rock! I’ve made this dish twice and it has been such a hit each time. The sauce is decadent indeed. It’s also very important to maintain the 1/4 thickness of the chicken. That’s why the last time was a charm! The only request voiced by many who have tried this including myself is how to have more sauce at the end. Other than doubling the recipe minus the chicken any suggestions? I realize the longer it cooks the more it will thicken so wasn’t sure if could cook less time and not alter taste. Any advice would be greatly appreciated!

    • — Staci on May 17, 2020
    • Reply
    • Hi Staci, glad you like this! I wouldn’t recommend cooking the sauce for any less time than the recipe indicates. You could just increase the sauce ingredients by 1.5. Keep in mind that it won’t be as dark. Hope that helps!

      • — Jenn on May 19, 2020
      • Reply
  • Awesome dish! This is now my partner’s fav. I’ve made this about 3 times in the last month or so and again tonight. I’m now a master chef of sorts! Too easy! Thanks!

    • — Val Beccia on May 17, 2020
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  • Love this and make it often now

    • — Cora on May 16, 2020
    • Reply
  • Classic – loved the recipe

    • — Jeff Barnes on May 16, 2020
    • Reply
  • OMG another awesome recipe. Thank you!

    • — JF on May 14, 2020
    • Reply
  • This was a hit!! This was part of my menu with two adult children in the house. Will definitely make it again. Thank you!

    • — K M on May 13, 2020
    • Reply
  • very easy and super yummy!

    • — Rebecca Wong on May 11, 2020
    • Reply
    • Really lovely recipe, easy and like the perfect little black dress it could be casual or smart!

      • — Allison on May 13, 2020
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  • Fantastic! I doubled the recipe and added shrimp and served it for Mother’s Day. It was a big hit. I will definitely make it again. Thank you.

    • — Tom Quiros on May 11, 2020
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  • I made this for dinner tonight. It was delicious. The sauce was so good. I will definitely make this again. I served it over spaghetti but it would be good over mashed potatoes too.

    • — Mary Grunow on May 11, 2020
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  • This was an excellent recipe and the result was chicken marsala better than I’ve ever eaten at any restaurant. In fact, I don’t think I could have this dish any other way now. From the chicken to the sauce to the consistency everything was perfect. I served this on top of some fresh pasta. Due to a ginormous chicken breast I actually ended up with a fifth cutlet.

    • — DRH on May 11, 2020
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  • Can you make day ahead?

    • — Tina Kellogg on May 10, 2020
    • Reply
    • Hi Tina, this dish is best if made right before it’s served. Hope that helps!

      • — Jenn on May 11, 2020
      • Reply
  • I love this recipe! I have many food allergies, but I was able to substitute items such as:
    Gluten-free flour mixture of white rice flour, tapioca flour, potato starch and xantham gum
    Lactaid milk for the heavy cream
    Canola oil for the olive oil
    Chicken stock for the marsala wine

    • — Melanie on May 9, 2020
    • Reply
    • OMG this was my favorite chicken dish yet! It was SO yummy! I also have been cooking a lot of new recipes. My hubby doesn’t like mushrooms so I had to cook them on the side, which is probably why my sauce didn’t have the brownish color.

      • — Jeanie Bailey on May 30, 2020
      • Reply
  • Clearly one of the best chicken Marsala recipes I’ve ever prepared

    • — Jim on May 8, 2020
    • Reply
  • I usually don’t post reviews, however, this recipe was so wonderful that I felt compelled to do so. I have made Chicken Marsala in the past and thought it was good…until I tried this recipe! I made exactly as the recipe states, except with only one large chicken breast and but put it on top of brown rice. Fabulous! Big hit, and good leftovers too!

    • — Reesa on May 8, 2020
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  • I finally got down with your chicken Marsala recipe and it came out amazing. Girlfriend approved! Thank you

    • — Mr. Chad Santos on May 7, 2020
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  • This was my first time making this dish and even trying this dish, and it was amazing. Thank you. I’ll definitely be making it again. was very easy.

    • — Alysia on May 7, 2020
    • Reply
  • Made this numerous times. Simple/tasty/quick. All family loves this dish including 2year old. Thank you.

    • — Edith on May 7, 2020
    • Reply
  • Delicious! And I wouldn’t change a thing. My husband loved it so much, he wants it to become a regular.

    • — Kas on May 7, 2020
    • Reply
  • Excellent! Made this for dinner tonight and my husband raved about how good it was. Very tasty, not bland at all. Thank you for a great recipe!

    • — Patty on May 6, 2020
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  • Excellent. I cut breasts in half and banged thin. Placed chicken in a salt and sugar brine for about an hour and half, then followed the exact recipe, omitting some salt and using low sodium broth. It was outstanding. Thanks for this keeper.

    • — Michael on May 4, 2020
    • Reply
  • Can I use pounded chicken thighs instead of breasts? Husband does not like poultry white meat.

    • — Toby Gabriello on May 4, 2020
    • Reply
    • I wouldn’t recommend it — I’d be concerned the extra fat on the thighs will make the sauce greasy. Sorry!

      • — Jenn on May 4, 2020
      • Reply
  • Hands down, the best Chicken Marsala recipe. I typically do not leave reviews, but am compelled to do so due to how well this turned out! The couple of adjustments I made were to add prosciutto (added when mushrooms were about 90% done and I crisped them up) and I didn’t have shallots so I used a regular onion (used about 1/3 cup). A friend turned us on to the following marsala wine that we now only use when we make marsala. Florio Dal 1833 Fine Marsala Dry wine. It’s a little pricey, but well worth it! Hubby actually licked the plate the sauce was so good!

    • — Bridget on May 4, 2020
    • Reply
  • This was amazing! The flavors are rich and deep. It’s much better than the Italian place I usually order from!
    My only issue is that it came out a tad too salty (but still very good nonetheless). It could be that I didn’t measure the exact amount of chicken and mushrooms.

    Thank you for this amazing recipe!

    • — Terri on May 3, 2020
    • Reply
  • Family Loved it! Thank you for your step by step photo instructions. I did substitute half & half for the heavy cream and it was rich and delicious. Will definitely make this easy great recipe again.

    • — Robin on April 30, 2020
    • Reply
  • Is it ok to eliminate the heavy cream in this recipe due to dietary restriction? What might I use to thicken the sauce a bit? maybe a cornstarch slurry?

    • — lee on April 30, 2020
    • Reply
    • Hi Lee, I think a cornstarch slurry would work, – the sauce won’t be creamy, but it should help it to thicken. Please LMK how it turns out if you try it!

      • — Jenn on April 30, 2020
      • Reply
  • Absolutely delish. Wish there was more gravy at the end. Followed recipe exactly.

    • — Jason on April 27, 2020
    • Reply
  • Based on all the reviews I had to try this! Only giving 3 stars but I think it was operator error….. I tried doubling the sauce as well, but it never thickened or darkened….what gives the sauce its darker color?? I’m thinking I didnt brown the chicken enough or I used sliced jarred not fresh mushrooms. Would either of those contribute to this outcome? 5hank for any tips, would like to try again!!

    • — Peggie on April 26, 2020
    • Reply
    • Hi Peggie, the reason that your sauce didn’t darken was that when you double the sauce but not the remainder of the recipe, you have fewer pan drippings to contribute to the darker color of the sauce. Hope that helps!

      • — Jenn on April 27, 2020
      • Reply
  • Made it, Loved it, only change was I used Greek Yogurt thinned a bit with 2% instead of Heavy Cream.
    Thanks it was so easy.

    • — KP on April 26, 2020
    • Reply
  • I just finished making this, it was perfect. It’s a great and easy recipe. I am a sauce person so I made more sauce. My kids love it!!!

    • — Cassie on April 26, 2020
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  • This was delicious. A lot richer than the normal chicken marsala that I do. Really enjoyed it..Bravo.

    • — Joyce on April 25, 2020
    • Reply
  • Made this tonight and the family loved it. Only issue was I didn’t make enough!

    • — Patricia A Erwen on April 25, 2020
    • Reply
  • Excellent recipe – restaurant quality dish and so easy to make.

    • — Fake Hawaiian on April 25, 2020
    • Reply
  • The Chicken Marsala made a wonderful presentation at the table. Jenn’s suggestion to add a little water to the plastic bag prior to pounding the chicken was a great idea that I shall use in future chicken recipes. I did not add the cream as suggested, but did not make any other substitutions. It is a keeper for my family.

    • — Dee on April 25, 2020
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  • Trying to use what I have to make this. Wondering if anyone has tried whole milk and whole milk plain yogurt to thicken in place of heavy cream??

    • — Daniella on April 24, 2020
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    • Made this yesterday with 2% milk – sauce turned out just fine!

      • — Stace on April 27, 2020
      • Reply
  • Out of this world!! Fine dining! Don’t overcook the chicken breasts for tender cutlets!!

    • — Karen Podany on April 23, 2020
    • Reply
  • Great recipe! Thank you for sharing. I had to improvise a bit and it still worked out. I didn’t have cream so used milk and extra butter. I swapped out marsala wine for sherry as well. The chicken was so juicy and delicious – exactly what my tastebuds needed. Perfect recipe to add to the rotation!

    • — Nina on April 22, 2020
    • Reply
  • Do I put Chicken Marsala in the oven?

    • — Bev on April 22, 2020
    • Reply
    • Hi Bev, this is cooked entirely on the stove. Hope you enjoy if you make it!

      • — Jenn on April 23, 2020
      • Reply
  • I have very limited experience cooking and decided to try this recipe. It was fantastic! The instructions were super easy to follow and the photos of every step give you the reassurance that what your doing is correct!

    This is my 4th recipe from the site that I’ve tried and every one has been great!

    Thank you!

    • — Brian on April 21, 2020
    • Reply
  • Hello Jenn

    My name is Joseph Veca and would like to tell you about my cooking experience of your recipe “Chicken Marsala.
    First, I would like to tell you how I started cooking. My wife Linda had major surgery some months ago. I had some cooking skills, but at the level at which now I am cooking months later. With the help of my sister-in-law, I started out cooking sautéed mushrooms with baked chicken. Since then I have tried Eggplant Parmesan and enjoyed the results and so did my wife. Now I took your chicken Marsala recipe and followed your cooking instructions, with one change, I did not have shallot’s, so I used scallions instead and no fresh parsley (used dry)other than these items I followed your recipe to the letter. The result was incredible WOW! I must say the amount of salt used for me was a bit too much.
    Thank you, a beautiful recipe,
    Respectfully,
    Joseph Veca
    [email protected]
    p.s. I have purchased your cookbook

    • — JOSEPH VECA on April 20, 2020
    • Reply
    • So glad you’ve gotten more experience cooking recently (and I hope your wife has made a full recovery). Glad the chicken marsala was a hit and thanks for your support with the cookbook — I hope it becomes an often-used tool in your kitchen! 🙂

      • — Jenn on April 20, 2020
      • Reply
  • Simply delicious! Restaurant meal!

    • — Paula on April 19, 2020
    • Reply
  • This recipe is so easy and flavorful. I made it with parmesan risotto and green beans. I can’t recommend it enough. Thank you!

    • — Holly on April 19, 2020
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  • Made the Chicken Marsala and both suggested sides. Perfect! My husband wants this meal on a once a month basis.

    • — Kassie on April 19, 2020
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  • How can I reheat this in the oven?

    • — Madeleine on April 18, 2020
    • Reply
    • Hi Madeleine, this dish is really best if made right before serving. If you have leftovers you want to reheat, I’d suggest warming them up over a low heat on the stove.

      • — Jenn on April 19, 2020
      • Reply
  • Can you use cornstarch in place of cream? If yes, how much?

    • — Morgan on April 17, 2020
    • Reply
    • I think that would work, Morgan – the sauce won’t be creamy, but it should help it to thicken. Please LMK how it turns out if you try it!

      • — Jenn on April 17, 2020
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  • STOP WHAT YOU’RE DOING, and make this Marsala!! This is mine and my wife’s favorite meal to eat. This is BETTER than restaurant quality chicken Marsala. I’m not kidding, I would seriously lick the bowl it’s so good. My wife is an Italian and she actually called her grandmother to tell her it was better than what she had been eating growing up. I have never had Marsala before this and now I eat it once a week. We double the broth, marsala wine, and heavy cream to have more sauce when we serve it over Angel Hair pasta. We substitute 1 small chopped onion for the shallots because we can never find them.

    10 out of 5 stars!!

    • — Syd Mapp on April 16, 2020
    • Reply
  • Great recipe. I just tried it and my husband and I loved it a lot. My husband is very picky and getting a complements from him it tells a lot. LOL. I had only 1/2 and 1/2 instead of heavy cream and after 5 minutes cooking I added 1/2 teaspoon of corn starch to help thickening the sauce bc I was running out of time and turned out well. Very yummy. I will try it again!!! Thank you so much.

    • — Susel on April 13, 2020
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  • This recipe was the best chicken marsala we’ve ever had! My husband loved it! Thank you for a great recipe!

    • — Lisa on April 11, 2020
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  • This dish came out great. How would you adjust the recipe if I wanted to reduce the amount of heavy cream to lower the fat content? Wasn’t sure if it should be less cream or an alternative like half and half.

    • — Debbie on April 11, 2020
    • Reply
    • Hi Debbie, Glad you liked it! You can use some 1/2 & 1/2 in place of some of the cream but keep in mind that the sauce won’t thicken up quite as much.

      • — Jenn on April 12, 2020
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      • Really great recipe! It was flavorful and my 6 year old daughter ate it right up. I served it with some zucchini on the side to round out the dish. It was also surprisingly easy to prep and it came together quickly. Thanks for the recipe, it’s going in my saved recipes file.

        • — Melissa on April 23, 2020
        • Reply
    • Best marsala I ever made. Used 2% milk and added pinch of corn starch instead of cream. Made no difference. Smooth, extremely tasty. My husband loved it and asked that I make it again soon.

      • — Layne on April 15, 2020
      • Reply
    • Can you substitute a dry white wine for the Marsala wine? If not any other suggestions?

      • — Staci on April 17, 2020
      • Reply
      • Hi Staci, It won’t be chicken Marsala, but you can use white wine–it should still be delicious. Enjoy!

        • — Jenn on April 17, 2020
        • Reply
  • I made the recipe as written , this is the perfect marsala recipe and I’ve tried a few.
    Will definitely make it again. The seasoning was the perfect amount. Love, love , love it. Thank you Jenn

    • — Judy on April 8, 2020
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    • Excellent recipe. Key is to buy a decent Marsala wine I have learned. Thank you Jenn!

      • — Traci on April 10, 2020
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  • What other Marsala wines can we use if we can’t find the one stated?

    • — Yuliana on April 8, 2020
    • Reply
    • Hi Yuliana, If you can find sweet marsala, that will work here. You may find you need to add a squeeze of lemon before serving to balance the sweetness though. Hope you enjoy!

      • — Jenn on April 9, 2020
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  • Fabulous recipe! I substituted chicken breasts for chicken thighs, browning them for flavor. I had to deviate and use sweet marsala because my local store didn’t have dry marsala but followed everything else and ate it over buttered noodles. Despite my substitutions, this recipe still came out DELICIOUS. It is incredibly flavorful, my husband loved it and wolfed it down. This will definitely stay in my rotation of recipes, thank you!!

    • — Sahmie on April 8, 2020
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  • I made it exactly as recipe goes. And the sauce was way to thin. I had to thicken it up. I probably won’t try this recipe again.

    • — Patty on April 7, 2020
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    • You did something wrong cause the sauce wasn’t thin, in fact this was the best recipe/sauce I’ve ever made!

      • — Judy Letourneau-Johnson on April 9, 2020
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    • Same here! I’m reading through the reviews to see if anyone made substitutions / amendments to the recipe in order to have a thicker sauce.

      • — Jennifer on April 26, 2020
      • Reply
      • Hi Patty, Sorry you had a problem with it! You’re going for a thin cream sauce; it doesn’t thicken until the very end of the cooking time. Did you make any substitutions?

        • — Jenn on April 27, 2020
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  • Holy moly, this is AMAZING. The best chicken Marsala I’ve ever had, AND it was so quick and easy! I cannot wait to eat the leftovers tomorrow. I’ll be making this regularly for sure.

    • — Jen on April 4, 2020
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  • Yet another delicious recipe. I didn’t change a thing and it was great. Only made it with 2 thin chicken breasts but everything else stayed the same. Added to my rotation.

    • — sxmscorpio on April 3, 2020
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  • The chicken marsala was excellent! Thank you so much.

    I just discovered your website. Now that we are home, I plan on cooking my way through it, depending on what ingredients I can find.

    • — Prue Adler on April 3, 2020
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  • This was the best Chicken Marsala I’ve made at home. The only thing I changed was the amount of mushrooms. I doubled them and it gave us the perfect amount for each bite of chicken.

    • — Brooke on April 1, 2020
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  • This recipe is amazing. Flavourful & delicious. I’ll definitely be making it again. And again.

    • — Fiona Morton on April 1, 2020
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  • It is super!!!!!!!! Love it!!!!!!!

    • — Tiffany C on April 1, 2020
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  • Better then restaurant quality. You’ll never believe you’re eating this good at home. I don’t typically eat leftovers but I make an exception for this meal.

    • — Emily Krebs on March 31, 2020
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  • The recipe worked out great! I doubled the recipe in order to have leftovers and had a lot of liquid to contend with. In order to help thicken the sauce, I actually finished cooking spaghetti (i.e. the last 3-4 minutes of cooking the pasta) in the sauce liquid, which worked like a charm. The pasta absorbed a lot of water and the wonderful marsala flavors.

    • — Nancy on March 30, 2020
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  • This recipe is PERFECT. Super easy and absolutely delicious! Highly recommend.

    • — Melissa on March 29, 2020
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  • Best and easiest marsala recipe around. Would not reduce sauce for 10-15 minutes, more like 5-7. Also, double up on the garlic. But rock solid. Bueno!

    • — jim goldstein on March 29, 2020
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  • dish came out beautifully, adding it to our menu

    • — M on March 29, 2020
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  • I made this tonight. It turned out very well. Everyone was pleased. I will be making this again

    • — Cally Beers on March 29, 2020
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  • Incomplete – When Marsala???

    • — JJ on March 28, 2020
    • Reply
    • Hi JJ, It gets added along with the broth and the heavy cream. Hope that clarifies and that you enjoy!

      • — Jenn on March 29, 2020
      • Reply
  • This was quick and easy to make, and tasted delicious!

    • — Christine Brown on March 27, 2020
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  • Made this for my husband for his birthday and he can’t stop raving about it. I didn’t have shallots on hand so I skipped those.

    • — Alisha on March 27, 2020
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  • Can’t wait to try this! We only have 1/2 & 1/2 right now rather than heavy cream. How could I adjust to use that to avoid a trip to the store? Maybe use less, 1/2 cup? Thanks!

    • — Cathy on March 24, 2020
    • Reply
    • Hi Cathy, I’d use the same amount, but keep in mind the sauce may not thicken up as much. If you want to thicken it up a bit at the end, you can make a paste with 1 T soft butter and 1 T flour; whisk it in and the sauce to a quick simmer and it should thicken right up. Hope you enjoy!

      • — Jenn on March 25, 2020
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  • I made this last night for supper – it was so, so good and the recipe was very easy to follow. We will use this recipe again and again. I served it with smashed red potatoes and steamed broccoli. Thank you, Jenn, for sharing!

    • — Faith on March 24, 2020
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  • Amazing!!! The best chicken Marsala I’ve ever had. Huge hit with the family!

    • — Allison W on March 23, 2020
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  • Was wondering what to make tonight – I found Marsala wine in the cupboard, and improvised with chicken thighs, regular mushrooms, and dried thyme, regular onion and 10% table cream. Wasn’t going back to the grocery store during these times. It still turned out awesome! It has been so long since I made this and so happy I did! It was delish!!! Thank you so much!

    • — Dawn on March 21, 2020
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  • Absolutely the best chicken Marsala recipe I have ever made. The balance of the broth, marsala, and cream really complement the mushrooms. I usually make angel hair pasta but made polenta to go with it this time. Wish I had taken a picture of the finished product, I will next time because this is a winner.

    • — Ruth Becketet on March 19, 2020
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  • Delicious!!

    • — Lia on March 16, 2020
    • Reply
  • Very good and tasty

    • — Larisa Dazo on March 13, 2020
    • Reply
  • I just made your chicken Marsala and it was out of this world delicious 😋 I have made many of your recipes everything from desserts to dinners I love the step by step directions it makes life so easy, I just ordered 2 of your books one for me and the other as a gift. Thank you so much for all your wonderful recipes and stories 💕👍

    • — Karen on March 11, 2020
    • Reply
    • 💜

      • — Jenn on March 11, 2020
      • Reply
  • I’ve made this recipe enough times to make it without the recipe! It’s the perfect Marsala. I’ve made it without the heavy cream too. Delicious!

    • — Ann on March 10, 2020
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  • I absolutely LOVE every recipe of yours I have made (as does the rest of my family, even my picky teenage daughter!). I’m going to make this recipe later this week & would love to know your favorite Marsala wine? Thanks in advance! I can’t wait to try this !

    • — Cheryl G. on March 9, 2020
    • Reply
    • So glad you’re enjoying the recipes! I use Santini Marsala for this (but any dry Marsala will work). 🙂

      • — Jenn on March 9, 2020
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      • Thanks! I couldn’t wait to make it & used whatever I had on my shelf & IT WAS AMAZING! I served it with rice pilaf & a nice Italian Salad. My family licked their plates clean! And then my daughter paid the highest compliment ever…”Can you make this again tomorrow?” I would give it 10 🌟 if I could!

        • — Cheryl G. on March 10, 2020
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  • I made this with what I had on hand: red table wine with a dash of balsamic vinegar, coconut milk, and vegetable broth in place of the marsala, cream, and chicken broth; leeks and a few mushrooms. It may not have been very authentic but it sure turned out tasty! I used boneless chicken thighs which I love in most recipes in place of chicken breasts. They don’t need to be pounded and they’re moister and have more flavor.

    • — Miriam on March 3, 2020
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  • I first tried chicken marsala at the cafe at my work. I loved it and wanted to share with my family. First try was a different recipe and turned out okay but not what I was trying for. Your recipe was spot on! I’ve made several times and am making again today. 🙂 I’m not much of a cook, so your thorough, easy to understand and follow instructions are very much appreciated. Now I have a dish I would be comfortable cooking for friends

    • — Deb Atitk (All Thumbs in the kitchen) on March 1, 2020
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  • I would absolutely cut bacon the cream. I think it cut the marsala too much.

    • — auntie M on February 28, 2020
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  • I made the recipe as exactly written (except used dried thyme instead of fresh), and although it was okay, it was too rich and I found the heavy cream diluted the flavors. I usually make chicken marsala without cream so the next time I try this particular recipe, I will omit the cream and use fresh thyme.

    • — Sel on February 28, 2020
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  • Wonderful recipe! I’m a big lover of pork……was thinking how this might be with thin pork cutlets ? Have you ever tried it? Nancy

    • — nancy g visconti on February 27, 2020
    • Reply
    • Hi Nancy, I haven’t tried it with pork but I think it would work nicely. Please LMK how it turns out if make it! 🙂

      • — Jenn on February 27, 2020
      • Reply
    • I’ve made Marsala with pork tenderloin medallions and this recipe and it’s even more tender and delicious.

      • — Ann on March 10, 2020
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  • Hi, Jenn, I made this a couple days ago for company. It was so good!! The four of us just lapped it all up with a side of mashed potatoes and your roasted green beans and garlic recipe. My friend asked for the recipe, that’s when I noticed that I had used sweet Marsala wine instead of dry. Will pick up a bottle of the dry and make another batch. Looking forward to tasting it with the correct wine. Just love all your recipes. PS If anyone out there hasn’t already purchased a copy of Jenn’s cookbook, you need too. Fantastic!!

    • — Marion Murphy on February 26, 2020
    • Reply
    • Thanks Marion!! 🙂

      • — Jenn on February 26, 2020
      • Reply
  • This was a wonderful recipe. The only substitutions I made were sweet marsala and 1/2 teaspoon of dried thyme, as those were what I had on hand. My boyfriend said this was the best chicken marsala he’s ever had. I served it over angel hair pasta because that was the only starch I had readily available and even though it wouldn’t be my first choice of pasta, it worked.

    • — gbingham on February 26, 2020
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  • Unbelievable recipe. Tastes like it was served up at an expensive restaurant. It is key to slice or pound that breast thin.

    • — Paul B on February 24, 2020
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  • Any recommendations for making this recipe ahead of time for a crowd?

    • — Eden on February 21, 2020
    • Reply
    • Hi Eden, I really think this dish is best served right after it’s prepared. That said, if you’d like to give it a try, one reviewer commented that she prepared this ahead, stored the sauce and chicken separately, and reheated it briefly before serving. Please LMK how it goes if you try it.

      • — Jenn on February 24, 2020
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      • Delish, with no cream!

        • — Lyn on March 8, 2020
        • Reply
    • On the note of preparing ahead, I would also like to prepare this recipe for a small (-ish) crowd that I would with whom I’d like to spend time, and not be locked in the kitchen. So….how about cooking the chicken first, keeping it and the pan with the bits and pieces, etc, at room temperature and then just make the sauce and finish the dish when we’re ready?

      • — Anita L on February 26, 2020
      • Reply
      • Yes, Anita, I think that should work.

        • — Jenn on February 28, 2020
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  • Delicious. My husband loved it especially the sauce. Will definitely make it again. Great recipe for guests. Thanks for recipe.

    • — Mary Graham on February 21, 2020
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    • Perfect ingredients! I used half and half instead of heavy cream and it was perfect. Served over Penne pasta with a mixed green salad! ❤️

      • — Jackie on March 24, 2020
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  • Really delicious recipe!! Excellent instructions.

    • — Vicki Dawson on February 19, 2020
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  • Delicious! I am not a fan of Chicken Marsala but my husband likes it so I wanted to make it for him. It was so amazingly good! The only changes I made were slicing the mushrooms myself and I used light cream instead of heavy cream because that’s what I had on hand. I highly recommend this recipe!

    • — Chrissy on February 16, 2020
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  • I followed this recipe as best I could – dry Marsala and all! It was wonderful. I’ve ordered this dish from some highly-rated Italian eateries local to me and my fam. I’m a 70 yr old gma who helped my single Dad son raise 2 great kids but I still need a paycheck to help us live decently as his kids come from USArmy base and Ireland. I said all that to say this, great recipe. Better than all the restaurants. I don’t want to stand for an hour on Sunday. It was easy peasy. Still have wine for next Sunday since my son loved it and he’s a discriminating foodie like his ma. Thank you for a super recipe…just as it is.

    • — Tina B on February 16, 2020
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    • So glad it was a hit! 🙂

      • — Jenn on February 17, 2020
      • Reply
  • I followed the recipe and made this dish. My kids absolutely loved it. Very simple to make and tastes absolutely delicious.

    • — Vish on February 16, 2020
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  • This is so delicious! I make.chicken or veal marsala often and this is by far the best I’ve made! I served it with a cuatro fromaggi polenta and braised brussels sprouts. It was a wonderful meal! The only change I made to the recipe was slicing the mushrooms myself—I like them sliced very thin.

    • — Pam562 on February 15, 2020
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  • I love this recipe!! It’s not hard to make at all. I use sweet onions, no garlic, and 2 packages of pre-sliced bella mushrooms. The fresh thyme is so good. Paired with my available pasta this is good enough for family or company. Thanks!⭐️⭐️⭐️⭐️⭐️

    • — Kristine Rivera on February 15, 2020
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  • I made this fish last night and it was outstanding. I want to make it for company. Is there any way to prep the chicken early and finish it off in the oven?

    • — Paula on February 15, 2020
    • Reply
    • Hi Paula, Glad you liked it! I think this is best if served right after it’s prepared, but a few readers have commented that they’ve done what you’re suggesting and have been happy with the results. Please LMK how it turns out if you try it this way!

      • — Jenn on February 16, 2020
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  • Made this last night for guests. Recipe easy to follow. Would not modify a thing.
    I made this 2 hours before company arrived. Cooked chicken as directed. Kept cooked chicken in warming oven ( covered by foil ) . Added it to warm sauce just before serving . Everyone loved it! Will make again.

    • — Marion on February 15, 2020
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  • Thank you for a great recipe! I made a slight alteration to accommodate my guests. I cut the chicken pieces into large bite size pieces after tenderizing and plated it over linguine noodles. The flavors are amazing!

    • — Bob Wetzsteon on February 14, 2020
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  • Very tasty!

    • — RDG on February 14, 2020
    • Reply
  • Made this and it was fantastic! I highly recommend the recipe as is, wouldn’t change a thing.

    • — Michael Budd on February 10, 2020
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  • Turned out awesome. My favorite Chicken Marsala is Angelo’s in Myrtle Beach, and my homemade version with your recipe was just as good or better.

    Thanks so much.

    Todd in Ohio

    • — Todd on February 10, 2020
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  • Wow!! So good! Great comfort food, great flavor but so easy to make. I made it for family week night meal but will use it to impress my friends next time I have a dinner party!

    • — Tamera Barnes on February 5, 2020
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  • I made this as romantic dinner for my wife. It was the most delicious thing I’ve ever eaten. Thank you. Oh and she loved it too

    • — Christopher on February 5, 2020
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  • Delicious! My boyfriend loved it! Served with a side of rice pilaf and steamed broccoli.. Yum! Only thing i will change next time is reduce the amount of salt used.. Other than that it was perfect!

    • — Julie on February 2, 2020
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    • Oops i meant to give it a 5 stars not 4… I will definitely make it again and look forward to more recipes from this site.. Thank you!

      • — Julie on February 2, 2020
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  • Absolutely delicious!! Doubled the sauce and put it over butternut squash “spaghetti”

    • — DONNA TRAVIS on January 31, 2020
    • Reply
  • This recipe is absolutely delicious. I’ve made this 3 or 4 times now and each time I’m so impressed with the flavors. I’ve used whatever dry red wine I have sitting around and it’s still tasted incredible. I think this might be one of my favorite meals.

    • — Noelle E. on January 30, 2020
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  • I loved it. so easy to make and so delicious. I served it with mashed potatoes.

    • — Yvontanee Wrobel on January 28, 2020
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  • Great recipe!

    • — Theresa on January 28, 2020
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  • Made this tonite, turned out great! I did substitute onions for shallots and added fresh rosemary along with the thyme. Also, rarely do I use heavy cream so I substituted creamy garlic alfredo sauce and added a tiny splash of wine to it thin it out. Perfect! My son loved it and said it was the best he’s had in a long while (he’s 36). This will go in my monthly meal rotation…

    • — Val McKenzie on January 26, 2020
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  • I love this recipe. I want to make it for a very large group. Will the sauce hold ok? Should I make it , let it cool and then heat up servings as they are being plated?

    Thanks,
    Lisa

    • — Lisa on January 26, 2020
    • Reply
    • Hi Lisa, I don’t recommend making this in advance as it’s definitely best if served right after it’s cooked. That said, a number of people have commented that they’ve prepared it in advance and have gotten decent results. Please report back if you try it!

      • — Jenn on January 28, 2020
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  • Made the chicken Marsala- it was delicious!!!

    • — Gloria on January 25, 2020
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  • I made this delicious recipe during the week and have now made it for the 2nd time for dinner with friends. So simple to make and so delicious! I used boneless, skinless chicken thighs and 10% cream and onions instead of shallots. Absolutely perfect! thank you so much for sharing this recipe!

    • — Suzy Kudsia on January 25, 2020
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  • Omg this is by far the best chicken masala recipe I have ever found. Most don’t call for thyme but it so enhances the flavor I can’t imagine it not being there. Thank you so much, this will stay in my recipe folder forever. My husband could not stop making yummie sounds. 😊

    • — Debbie Miner on January 24, 2020
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  • A family favorite!

    • — Kristian Haralson on January 24, 2020
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  • I never review things. Ever. But I had to write one for this. It was delicious. My husband liked it, which is fine and all, but I’ll be making it regularly from now on because I loved it.
    I did substitute half an onion for the shallot since that was all I had, and dang it was good.

    • — Jenny on January 23, 2020
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  • To continue my earlier comments below, using thighs instead of breasts, I did trim off excess fat to keep the sauce from being greasy.

    • — Deb on January 18, 2020
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  • I made this last night for guests, and it was WONDERFUL! I must admit that I used thighs rather than breasts for this dish, since I prefer dark meat. To allow for the extra cooking time needed (since I didn’t pound them flat), I put the browned thighs in the sauce during the reduction phase. They turned out perfect, and my guests really enjoyed! My sides for this meal were mashed potatoes (used marsala sauce as gravy), and sautéed collards topped with butternut squash.

    I will definitely make this again, thank you!

    • — Deb on January 18, 2020
    • Reply
  • Lovely dish! Delicious, easyto make and a beautiful presentation.

    • — Joyce on January 16, 2020
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  • This was the first dish that introduced me to Once Upon a Chef. It is awesome, and one of my personal favorites. Someone sent me this link when I was talking about how good the Campbell’s Marsala mix I had found in the store was. Oh man, once you make this recipe, there is no comparison. This recipe really is restaurant quality. And the best part is that it doesn’t have all the preservatives. The instructions are well explained and easy to follow. I am so not a cook and I was able to do this. Thank you Jenn from the bottom of my heart for this site and the recipes that are giving me the confidence to cook really great food.

    • — Michelle on January 15, 2020
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  • This chicken dish was absolutely delicious and sooo simple to make! I used 10% cream, chicken thighs and a diced red onion. I followed the recipe directions and my family loved this dish as did I! Thank you for sharing this!

    • — Suzy Kudsia on January 15, 2020
    • Reply
  • I made this recipe and my family gave it a five star review and wanted to know when I would make it again. Loved it!

    • — Linda on January 12, 2020
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  • These were perfection!
    I removed the tendons from filets and followed recipe exactly. My husband said hands down the best fingers he has ever eaten.
    These are a perfect meal when you want an indulgence. Simple and very very tasty!!

    • — Kat on January 6, 2020
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  • Made this and it WAS SO GOOD AND SO SIMPLE!! If your reading this and debating on making it DO ITTTTT. If I can cook this it’s FOOLPROOF. I would recommend prepping everything out before starting!

    • — Alexis on January 2, 2020
    • Reply
  • Hi Jen. Your site and cookbook are my reference sources when I entertain and I so appreciate them. I always look forward to your Thursday recipes. Thank you for sharing your culinary expertise. I made this Chicken Marsala recipe for a family Holiday gathering and all of my guests enjoyed it. I loved the flavor of the sauce, but was not pleased that the sauce was vey runny. I coated the chicken with a gluten free all purpose flour and had to add additional flour to thicken up the sauce. Other than my flour substitution, any thoughts on why my sauce did not thicken up?

    • — Kathy M on December 31, 2019
    • Reply
    • So glad you like the recipes, Kathy! For the sauce in this dish, I’ve found that it takes about 15 minutes of simmering time for the sauce to reduce and eventually thicken, but a few readers have commented that it’s taken them a bit longer. Assuming you’re using heavy cream as the recipe indicates, it probably needs just a little more time on the stove.

      • — Jenn on January 2, 2020
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  • I’ve been wanting to make this for some time now . I finally did tonight .
    I had to substitute a few ingredients , but even so it was amazing . Cannot wait to make this again with all the proper ingredients … Thanks

    • — Fred Jones on December 27, 2019
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    • I love love love this chic marsala recipe. my family does a double batch so we can eat leftovers. thanks for your help

      • — Susan Marie Houska on January 4, 2020
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  • This is one of my “go to” recipes when having company. It is amazing and always gets rave reviews. I find it easy to make ahead of time and then heat up in the oven. I like doing it that when sharing with company. I give this a 5-Star OMG rating!

    • — Peg Reiter on December 27, 2019
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  • I made this dish for my son’s family when visiting over Christmas. I used chicken tenderloins that don’t need much pounding. Since I am not a lover of shallots and/or garlic, I did not use them either. The dish turned out fabulous! Next time I will use more chicken broth and mushrooms.

    • — Ingrid Buechner on December 24, 2019
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  • I used my Lodge dutch oven because I didn’t have any pans large enough. Aside from that, I followed this recipe TO THE LETTER, and it came out amazing. I had never had, let alone made Chicken Marsala before (it was a request from a friend), and they said it was the best they had ever had. Thank you for sharing it and teaching me something new!

    • — Alyssa on December 23, 2019
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  • I plan on making this delicious recipe for Christmas, what would be the best way to make this ahead of time?

    • — Ardis on December 21, 2019
    • Reply
    • Hi Ardis, Honestly, this dish is best served right after it’s prepared. That said, if you’d like to give it a try, one reviewer commented that she prepared this ahead and stored the sauce and chicken separately. Please LMK how it goes if you try it.

      • — Jenn on December 23, 2019
      • Reply
  • I’m planning on serving this for 16-20 on Christmas Eve (buffet style). Can I make in 3 batches and keep warm in a sterno?

    • — Jeanne Clark on December 20, 2019
    • Reply
    • Sure – enjoy!

      • — Jenn on December 20, 2019
      • Reply
  • Quick, easy and good

    • — Becky on December 15, 2019
    • Reply
  • Truly fantastic dish! I made it for my wife, who is a former restaurant reviewer (and a tough critic), and she said that she didn’t think it could be improved upon. Enough said!

    • — Jeff on December 14, 2019
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  • I plan to make your recipe for chicken Marsala this Christmas Eve. I will need to triple the recipe so I was hoping to prep/cook it the day ahead. Is that feasible? Can I cook the chicken day ahead, then do the sauce day of? Refrigerate? Then Reheat? Your advice and experience would be great!

    • — Joanne Scoles on December 13, 2019
    • Reply
    • Hi Joanne, for the best results, I really wouldn’t suggest making any of the components in advance. You could brown the chicken and refrigerate it, but you’d need to keep the pan with the frond (the browned, caramelized bits) dirty to make the sauce because the frond adds much of the flavor. If anything, I’d suggest preparing the whole dish ahead and reheating it (although I think it’s best right after cooking). Hope that helps!

      • — Jenn on December 13, 2019
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      • Tried this last night and it was seriously fantastic. Just as good, if not better than restaurant chicken marsala. The first bite was one of those moments when you’re like, “Omg!” And you shove more into your face because you can’t believe it’s that good. This recipe was easy to follow and the results phenomenal. Don’t be intimidated, just give it a try! I used sweet onion because I couldn’t find shallots and due to flour hoarders, all I could find was a box of “Dixie Fry”…? It worked! Lol Thank you for sharing this amazing recipe!

        • — Ali T. on April 24, 2020
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  • Love this!

    • — Cora on December 12, 2019
    • Reply
  • I made this last night 12-10-19. It was Amazing! Sorry I didn’t take a picture, I was really hungry! By the way, I ate the leftovers the next day. It may have been better😋

    • — Nate from Hawaii! on December 11, 2019
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    • I made it, and thought it was a little bland the first night. The leftovers were amazing (gently reheated in microwave) and it was definitely better the second day.

      • — Lil on January 13, 2020
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  • Can I make this a day ahead and warm in oven for serving?

    • — Cathie on December 8, 2019
    • Reply
    • This dish is really best if eaten right after it’s prepared — sorry!

      • — Jenn on December 9, 2019
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      • Jen, thanks for a wonderful recipe. Looked so good I made a double batch, warm up work night dinner👍🏼. Thanks for sharing and caring. Chuck

        • — Chuck Kozlowski on January 5, 2020
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  • Wonderful – Turned out absolutely perfect. This recipe is a keeper !!

    • — Nichole Gladney on December 5, 2019
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  • Two weeks later and I’m making it again! It is sooo good! I can’t wait…neither can my husband!

    • — LAURA COX on December 4, 2019
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  • Wholly Shite! This came out fricken AMAZING. Thank you for this recipe. I made extra, extra sauce and this was a hit.

    I’m coming back to this recipe because I’m going to use the sauce (with mushrooms) as my base to make Turkey Pot Pies, with left over Thanksgiving Turkey

    **Recipe idea** 🙂

    • — Mike Murray on December 3, 2019
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  • The first time I made this I found that there was too strong a taste of the marsala wine. That may have been because I did not use the cream. Instead of using cream, I stir in a tsp of corn starch mixed with water. The second time I made this I reduced the wine to 1/2 cup and increased the chicken broth to 1 cup. It was absolutely delicious.

    • — ilene on December 1, 2019
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  • I haven’t made your Chicken Marsala and my mouth is watering! I will be making two batches of your recipe for a party of 12. Any special instructions to make and refrigerate the dish a day ahead of the party? Happy Thanksgiving.

    • — Cecilia on November 27, 2019
    • Reply
    • Hi Cecilia, Honestly, this dish is best served right after it’s prepared. That said, if you’d like to give it a try, one reviewer commented that she prepared this ahead and stored the sauce and chicken separately. Please LMK how it goes if you try it

      • — Jenn on November 27, 2019
      • Reply
  • A home run dish! Didn’t have Marsala wine so substituted 2/3 sherry to 1/3 Chianti red wine. Made fresh gremalata for garnish instead of parsley. Added chicken stock powder with no water. After reducing liquid added cooked mushrooms and shallots then poured over the chicken and finished baking the chicken in oven (they were thicker slices pieces as we forgot to pound them down)

    • — Ryan on November 26, 2019
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    • I made this meal tonight and we thought it was very good. My only issue was the sauce, the sauce was very creamy and not like a usual marsala sauce. I followed the directions exactly as the recipe, let the sauce simmer for 10 mins. I used a store-bought marsala wine and not marsala wine from a liquor store could that have anything to do with the turn out of the sauce?

      • — Rose on December 4, 2019
      • Reply
      • Hi Rose, the sauce should be slightly but not overly creamy but if the taste was a bit “off,” I suspect it was due to the store-bought marsala wine. That really does make a big difference!

        • — Jenn on December 5, 2019
        • Reply
  • We loved this recipe! I made it with gluten free flour and used chicken stock concentrate and water in place of chicken broth. Turned out incredible and I will definitely be cooking it again!

    • — Virginia Blue on November 24, 2019
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  • I love making this meal for my wife on special occasions. But instead of heavy cream, I go with a light cream. Only because I make a side of Knorr 4 cheese risotto. It pairs well together
    Thank you Once Upon A Chef

    • — John on November 23, 2019
    • Reply
  • VERY EASY AND TASTY-

    • — BOB JARVIS JR on November 21, 2019
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  • I made this for the first time last night AND served it to company. It was DELICIOUS! Will definitely make it again. My grocery store sells thin sliced chicken breasts which saved me the pounding step. Once Upon a Chef has been my go-to place to find new recipes for a couple of years now. 🙂

    • — Britta Schweizer on November 20, 2019
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  • Jenn,
    I made your Chicken Marsala tonight, and served it on top of buttered egg noodles; followed the recipe to a T, it was AMAZING! My husband nearly licked his plate LOL. I recently found your website, and have made the Turkey meatloaf (to die for, and it’s turkey!), Parmesan mashed potatoes (so good & no milk!!), and your Beef Stew. The stew received five star reviews from my daughter. I am a good cook, but these recipes taste like we are sitting in an upscale restaurant. THANK YOU. I’m so happy I found your website!…BTW, I also ordered your cookbook after I made the turkey meatloaf. Can’t wait to try every recipe in there!

    • — Rebecca M on November 19, 2019
    • Reply
    • ❤️ So glad you’ve had success with the recipes and thanks for your support with the cookbook!

      • — Jenn on November 20, 2019
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  • Made this tonight for me and my husband and it was sooooo tasty! I’m not a huge chicken person but I love an Italian dish and any sauce-challenge. The chicken was juicy and the flour amount was spot on! Here are the adjustments I made:
    – Pinot Noir instead of Marsala wine / grape juice mixture because that’s what I was drinking! ha.
    – Unfortunately, I didn’t have shallots or onion but will definitely be adding this next time
    – I also used half-and-half which messed with the consistency but still tasty. Definitely recommend sticking to the heavy cream.
    – Added Sun-dried tomatoes which was just delicious

    Thanks for this!!!

    • — Rachel Huey on November 19, 2019
    • Reply
    • I used 1/2 & 1/2 too, and it made the sauce look curdled, however after stirring it around for awhile it got better. This dish is fantastic. I love the recipe! It’s so delicious that I’m thinking you might not even need the cream. I served it on fettuccini.

      • — Cheryl on November 25, 2019
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  • The sauce is amazingggg. I increased the amounts of sauce ingredients as suggested since I wanted extra and it was perfect. Thanks so much

    • — Rachel on November 17, 2019
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  • Sooooo when doubling the sauce, I’m assuming you shouldn’t double the whipping cream? I was worried because the sauce was white but recipe said it would darken so I was hoping for a miracle. I ended up with with like milk sauce instead. Oops. We are now calling this Chicken Milk. Wasn’t bad considered I majorly failed. My two year old loved it! LOL

    • — Jacquie on November 17, 2019
    • Reply
    • Hi Jacquie, the reason that your sauce was white was because when you double the sauce but not the remainder of the recipe, you have fewer pan drippings to contribute to the darker color of the sauce. Hope that helps!

      • — Jenn on November 19, 2019
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      • Hi. We love this dish, but I am having a similar issue mentioned by a couple of folks. The sauce stayed on the whiter side. It tasted very good, but definitely didn’t have the color of regular marsala and the color in your pics

        • — Mary on May 26, 2020
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        • Hi Mary, Did you double the sauce?

          • — Jenn on May 27, 2020
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  • Wowzers! Dad was the family hero tonight, and all I did was follow these step-by-step instructions. Magnifico! I’l defintately be making this one again. Don’t ask questions…just do what Jenn says.

    • — Tommy Prestella on November 17, 2019
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    • 🙂

      • — Jenn on November 18, 2019
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  • This recipe was really good! I do plan to double the sauce next time but otherwise wouldn’t change a thing – yum!

    • — Sue Main on November 16, 2019
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  • Oh my goodness !!!…This was incredibly delicious. It is simple to prepare and the outcome is amazing.
    Thank you Ms. Jenn for sharing your recipe.

    • — Heather on November 15, 2019
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  • I made this tonight and it’s Delicious!!!!!!

    • — Jennifer on November 14, 2019
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  • It was excellent- I have made a few versions- some that skimped and turned out watery sauces. My kids (and husband) really liked it- thank you! Making Chicken Marsala was turning into a groaning session until your recipe.

    • — Lisadc on November 13, 2019
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  • As much as I cook, I had never made Chicken Marsala…this recipe is now an official “keeper”! I wasn’t hesitant to try it because I adore every recipe of Jen’s that I’ve made. Your tips are always spot on and I did pair it with the Parmesan Chive Mashed and Green Beans for an absolutely perfect dinner even if I do say so myself! Of course, special thanks to my husband for the All Clad D3 Stainless Fry Pan for my birthday! Thanks again, Jenn!!

    • — LAURA COX on November 13, 2019
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  • I made the chicken marsala and it was outstanding. I am very picky about this dish in restaurants. I used chicken tenders with your recipe and they were so moist and delicious. The only minor change I’d make is to increase the sauce ingredients because I loved the sauce. Thank you for a terrific recipe.

    • — Nancy Dasho on November 12, 2019
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  • This was very good! Can this recipe be doubled?

    • — Sharon on November 9, 2019
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    • Sure!

      • — Jenn on November 10, 2019
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    • what you recommend is the best way to double the the sauce?

      • — K-Rock on December 14, 2019
      • Reply
      • Hi, you can double the sauce just by doubling the ingredients. Because there’s more liquid, It will take longer to reduce. And keep in mind that because you’ll be doubling the sauce but not the remaining ingredients, you’ll have fewer pan drippings to contribute to the color of the sauce so it will be lighter in color. Hope you enjoy!

        • — Jenn on December 16, 2019
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  • OMG. AMAZING! This was SO SO SO good. I mean, SO good. Thank you Jenn. Made this with the parmesan smashed potatoes as recommended, and some roast Zucchini and salad. My friend’s 12 year old daughter cleaned her plate, got up from the table and had a full plate of seconds. A true crowd pleaser.

    • — Eve on November 9, 2019
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  • I made this for dinner tonight and it was delicious. I used sweet white onion in the place of the shallot. I served asparagus fried in olive oil and oven baked crispy potatoes. I’ll definitely make this again and it’s company worthy.

    • — Deborah Wilson on November 8, 2019
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  • This recipe is perfect. The dish turns out like it was made by a chef in a professional kitchen. Thank you !

    • — Julie on November 8, 2019
    • Reply
  • Would regular white wine work as a substitute for the Marsala? Thank you Jenn, for all your work on this website. I have tried several of your recipes and they have all been wonderful.
    I wonder if you are interested in creating a recipe for Energy Bites.

    • — Stella on November 8, 2019
    • Reply
    • Hi Stella, You can use white wine here – it won’t be chicken Marsala but it should still be delicious. And I do have a recipe for energy bites. You can find it here. Hope that helps! 🙂

      • — Jenn on November 8, 2019
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      • Thank you. I tried it with white wine, which I had in the house, and it was delicious. Somehow missed your recipe for energy bites, I look forward to making them. Everything I have made from your site has been delicious and well-received. Thanks so much for your work and for sharing your talents with us.

        • — Stella on November 11, 2019
        • Reply
        • You’re so welcome! ❤️

          • — Jenn on November 12, 2019
          • Reply
  • Hi Jenn

    I’m a fan of yours and have been following you and your recipes for quite some time.
    With this recipe, can I use extra broth instead of marsala?

    • — Mary on November 7, 2019
    • Reply
    • Hi Mary, So glad you like the recipes! For this one, you can replace the cream with more chicken broth, but the sauce won’t thicken without it. Hope you enjoy if you try it!

      • — Jenn on November 8, 2019
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  • Can skinless chicken thighs be substituted for the breast? I have a package of thighs but will get the breasts if I can’t substitute. Thanks. Looking forward to making this tonight.

    • — Ginny on November 7, 2019
    • Reply
    • Hi Ginny, I wouldn’t recommend chicken thighs here; they’re much fattier and I think it would make the sauce greasy – sorry!

      • — Jenn on November 7, 2019
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  • Made this and it was incredible! So delicious 😀 Thanks it’s now a favorite dish in my home👍

    • — Marina Couture on November 5, 2019
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  • This Chicken Marsala is on par with some of the best Italian restaurants I used to frequent when I lived in New Jersey. We can’t wait to have guests over so we can make this awesome dish. We cut the mushrooms in half and use regular chopped onion (instead of shallots) and its great. We add garlic salt and Parmesan cheese to the flour mixture as well.

    • — Bianca on November 4, 2019
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    • I really like the addition of parmesan to the chicken breading. Well done sir! I’m stealing this. By the way, use that same parm on your next grilled cheese and thank me later. Sprinkle it on the buttered bread before laying it in the pan! You get this delicious crusty, burnt parm cheese crust on the bread that takes it to a whole new level. Pair with tomato soup that has fresh chopped basil and you’ll die.

      • — Negative Nancy on February 26, 2020
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  • This was absolutely delicious! So much so, that I would say it was easily one of the best meals I’ve ever made. It was easy to make, easy to clean up after, and the end result was amazing. I will definitely be making this again!

    • — Trich Stone on November 2, 2019
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    • Can this be made dairy free? Can I just omit the heavy cream?

      • — Debbie on November 7, 2019
      • Reply
      • Hi Debbie, This is a tough one to make dairy-free. You could try replacing the butter with olive oil and replacing the cream with more chicken broth, but the sauce wouldn’t thicken. A few readers have commented that in place of the heavy cream, they’ve used Rich’s non-dairy coffee creamer (frozen) and another mentioned she was going to try it with Trader Joe’s unflavored non-dairy creamer. Hope that helps!

        • — Jenn on November 7, 2019
        • Reply
  • Fantastic recipe. Winner, winner chicken dinner!

    • — Lynn on November 1, 2019
    • Reply
  • This was so delicious and easy to make! Will definitely be a regular on our dinner menu in the future!

    • — Maureen on October 28, 2019
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  • Really liked it! I thought it was too salty though, I would omit the salt from the flour next time. and I did not add the salt at the end for the sauce as called for in the recipe. I would add a little more Marsala next time as well. I left out the onions. I used 1/2 and 1/2 instead of full cream. I added some chopped parsley to the sauce as well as the sprinkle at the end. We will make again with the above variations!

    • — Jason P on October 28, 2019
    • Reply
  • Cooking is my favorite hobby, I follow many bloggers, I watch most cooking shows, I work with food. I came upon Once Upon A Chef a year or so ago….I was so impressed I purchased Jens cookbook right away. She is very talented and very clear. My 16 year old son wants to be a chef, I share all her recipes with him. This recipe is the bomb! I made it again last night. Chicken Marsala is one of my favorite dishes and this recipe is probably the best I have ever made/had. If you have not tried it yet please do, you will be happy you did. Cheers

    • — Rinda Lynn on October 28, 2019
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    • Chicken Marsala is one of my favorite dishes, and this recipe did not disappoint! Tons of flavor, but easy to make! I also used the thinly cut chicken breasts bc they were on special at my supermarket and it did save me a bunch of time. I pounded them a bit to tenderize though 😉 For those of you who are asking if you can make it without the marsala, PLEASE try it sometime with it! It really is the major flavor component of the dish… and without it, you are not making chicken marsala, just chicken in creamy chicken broth 😂 It is such a unique flavor that there really is no substitute. I’ve made it with champagne and called it champagne chicken…ha! This time I served with pasta (my usual go to is mashed potatoes, but we were potatoed out) and roasted a whole stalk of brussel sprouts. It felt very gourmet for an average Sunday!

      • — Eryn Hodged on December 2, 2019
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  • My husband was asking for Chicken Marsala and it was honestly something I had never made before. This recipe was not only easy, it was delicious! We will definitely be making this again!

    • — Peg on October 26, 2019
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  • It was absolutely delicious!
    I will make this again!

    • — Margaret Wishon on October 19, 2019
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  • In addition I used Chicken Bone Broth and Baby Bella mushrooms. I must make this for guests some day!

    • — Susan Coco on October 19, 2019
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    • I just tried this recipe, wow….. simply delicious. This is the best chicken Marsala I have ever made, in fact it’s the best Chicken Marsala I have ever eaten.

      • — Gary Galant on October 29, 2019
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  • It was awesome! My man raved about it and had to have seconds. I served it with broccoli and a small caprasi, served with Yellow Tail Chardonnay wine.

    • — Susan Coco on October 19, 2019
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  • Excellent!

    • — Barb on October 19, 2019
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  • I made this recipe last week. Now, I going to make it again today. Wonderful recipe. I highly recommend you to try this recipe out. It’s a keeper for me. I have made other Chicken Marsalas; but I love the flavor of this one. Thank you so much Jenn

    • — Bonnie on October 17, 2019
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  • This was one dish that turned out as good as any restaurant. My girls loved it!

    • — Mike on October 12, 2019
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  • Absolutely delicious. Perfection.

    • — Gail Pollard on October 9, 2019
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  • OMG!!! THE absolute most delicious chicken anything I have ever eaten! Truly a recipe to die for! I am so grateful to have found this recipe! Thanks for sharing!!!

    • — Linda on October 8, 2019
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  • Hi, Jenn. Should I use chicken broth with a typical amount of sodium or is reduced sodium OK?

    • — Chantel on October 6, 2019
    • Reply
    • Hi Chantel, I used regular chicken broth here, but low-sodium should be fine. You can always add a bit more salt to taste before serving the dish, if necessary. Hope you enjoy!

      • — Jenn on October 7, 2019
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      • Made this tonight with regular broth. It was quite good. I paired it with your mashed potatoes and green beans with shallots. Perfect together.

        • — Chantel on October 14, 2019
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  • I made this dish the other night and my husband said it was restaurant quality!
    It was truly scrumptious and better than any other chicken marsala recipe I’ve ever made.
    Thank you Jenn Segal.

    • — Naydine R. on October 3, 2019
    • Reply
  • Yummy. i made this just as the recipe and it was crazy good. Maybe i will add spinach next but its perfect the way it is.

    • — Jessica Marciniak on October 2, 2019
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  • Love this recipe! I prefer thighs and cutting them into pieces worked great. I also exchanged the heavy cream for full fat coconut milk! Very tasty!

    • — Sheral on October 1, 2019
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  • It was delicious! My boyfriend and I really enjoyed it! He said it’s on the top of the list food rotation!

    • — Lourie Sarcione on September 27, 2019
    • Reply
  • Hi Jen,
    I can only get semi-dry Marsala wine. Is that ok to use. If not what can I use as a substitute.
    Thank you.

    • — Gina O Connor on September 22, 2019
    • Reply
    • Hi Gina, it will work but may find you need to add a squeeze of lemon before serving. Hope you enjoy!

      • — Jenn on September 22, 2019
      • Reply
  • Delicious! Only thing I did differently was to to use boneless chicken thighs and milk – it’s what i had available.

    • — ann on September 20, 2019
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  • This was the first recipe I made of Jenn’s and, oh my gosh, it will not be the last. It was amazing! The whole family loved it. The only thing I would change would be to double the sauce. It was sooooo good and needed more to fully enjoy. I wouldn’t change a thing other than that. Thank you so much Jenn!!!!

    • — Janet on September 18, 2019
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    • Wow!! Normally I’m not a fan of chicken breast, but this recipe made me a believer! So delicious. I wanted to lick the dish when I ate it the following day. Can’t wait to make it again!

      • — Mel on October 21, 2019
      • Reply
  • Made this last night and the flavor and aftertaste were fantastic. I did not get as much browning on the chicken as the picture shows, but everything else was spot on. So far, I’ve made the Naan, the Chocolate Zucchini Bread (wife said this was the best thing I ever made), and the Chocolate Fudge Crinkles. 4 fo 4 for 5 stars!

    • — John Park on September 15, 2019
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  • I have made this twice now and it is so flavorful and delicious!!!! I’ve actually used a different wine each time and it still comes out amazing! Thank you.

    • — Noelle on September 11, 2019
    • Reply
  • This came out perfectly. My husband raves about it and said he would be very happy if he got this in a restaurant. Thank you.

    • — Patricia on September 11, 2019
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  • Turned out perfectly!

    • — Jennifer Hamilton on September 8, 2019
    • Reply
  • This looks amazing! Can you make this ahead of time and reheat? How would you do that? Thanks.

    • — Alysa on August 24, 2019
    • Reply
    • Hi Alysa, Unfortunately, this dish is best made right before serving. Sorry!

      • — Jenn on August 25, 2019
      • Reply
  • So, so delicious. I could drink the sauce with a straw. Very easy to make, especially when using chicken tenders

    • — Inna on August 19, 2019
    • Reply
  • Jen; I am going to make this for 8 people next week. I’m assuming I should double the sauce recipe? And, I’ll have to overlap chicken breasts when combining with sauce even though I have large fry pan. Assuming that won’t be a problem? This is an amazing recipe.

    • — Becky on August 17, 2019
    • Reply
    • Yes, Becky, I’d double both the chicken and the ingredients for the sauce. And it’s not a problem if the chicken pieces overlap a little when you put them back in the pan with the sauce. Hope everyone enjoys! 🙂

      • — Jenn on August 17, 2019
      • Reply
  • I love Chicken marsala and order it whenever I am at a good Italian/American restaurant. I made this recipe and it was as good or better than any version I have had. I highly recommend trying it. The recipe was clear and easy to follow.

    • — Mark on August 16, 2019
    • Reply
  • Chicken Marsala was the third recipe from Once Upon a Chef that I’ve tried. I will rate all three with five stars. This chicken marsala recipe is absolute perfection. The recipe is well written and super easy to follow. We had a couple from out-of-town for dinner last night and I served the chicken marsala with roasted baby potatoes, haricots verts amandine and a chocolate mousse dessert. The male guest, now retired, owned a restaurant and was a chef. He was highly complimentary of the dinner, and his wife said several times how good dinner was. My husband declared dinner a huge success. Thanks Jennifer for a superb recipe. I want to buy your book now and try every recipe!!!

    • — Diane K on August 14, 2019
    • Reply
    • 😊

      • — Jenn on August 15, 2019
      • Reply
  • I came across this recipe a little over two weeks ago. My family has requested it three times for dinner since then. It’s a perfect weeknight meal. LOVE the flavor. The leftovers are even better heated up for a quick lunch. I’m so glad I found your site and I can’t wait to try out your other recipes!

    • — Lydia on August 5, 2019
    • Reply
  • Best chicken Marsala I’ve ever tasted. My family loved it.

    • — santo Equale on August 4, 2019
    • Reply
  • I have made many of your recipes but I think you need to add another star to rate this recipe. Flavors are superb and they will beg for more sauce so just go ahead and double it ahead of time. My sauce took a little longer than the recipe said but possibly my simmer was a lower temperature. However it thickened up beautifully so be patient if it does happen in the time slot stated. Thank you for the best cooking site on the internet! I always look forward to your posts.

    • — Karen on July 31, 2019
    • Reply
    • 💕

      • — Jenn on July 31, 2019
      • Reply
    • I double the sauce too. My daughter drowns her plate in the sauce!

      • — Lydia on August 5, 2019
      • Reply
  • Chicken Marsala was delicious! I doubled the recipe for my big family. Everyone enjoyed it, will make it often.

    • — SHEILA on July 28, 2019
    • Reply
    • This is a wonderful marsala recipe!!! I have made it exactly as written and once, in a pinch, used a whole chicken broken down into quarters and roasted and then finished in the sauce. Both were amazing!! I also double the sauce because I usually serve this dish with potatoes or pasta and love to pour it on everything. Try this recipe!! You’ll never need to go out for chicken marsala again. Thank you for such well written recipes that are tried and true!

      • — Farmgal87 on August 9, 2019
      • Reply
  • Looks great but my sauce is NOT thickening. Stinks. Everything was going well til the very end.

    • — Erin on July 17, 2019
    • Reply
    • Hi Erin, The sauce doesn’t thicken up until the very end of the cook time; just keep simmering. Hope it worked out.

      • — Jenn on July 17, 2019
      • Reply
    • I think the thickening of the sauce depends on your stove. It did take me a bit longer for my sauce to thicken than the recipe says but being patient with it is well worth the wait! 😊😊😊

      • — Lydia on August 5, 2019
      • Reply
    • If you want it thick just add a little cornstarch mixed with a little water and it will thicken but truly at a high end restaurant masala chicken sauce is not what I call thick but thin sauce and this recipe is perfect just like the high end restaurants in NYC!

      • — April on September 2, 2019
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  • Amazing! Best chicken marsala recipe I’ve ever tried. So decadent and savory. Keep the delicious recipes coming Jenn, no pressure 🙂

    • — Stephanie on July 15, 2019
    • Reply
  • Hi Jenn,
    This looks amazing! If making ahead of time for guests, should I keep the sautéed chicken and mushroom sauce separate and pair together when reheating? Any suggestions?

    Thanks for sharing this recipe!
    Veronica

    • — Veronica Cooper on July 14, 2019
    • Reply
    • Hi Veronica, for the best results, I really wouldn’t suggest making any of the components in advance. You could brown the chicken and refrigerate it, but you’d need to keep the pan with the frond (the browned, caramelized bits) dirty to make the sauce because the frond adds much of the flavor. If anything, I’d suggest preparing the whole dish ahead and reheating it (although I think it’s best right after cooking). Hope that helps!

      • — Jenn on July 15, 2019
      • Reply
  • I cook for my husband’s fly fishing outings. They go for a weekend and I make the food ahead and reheat or have him reheat for the trips… from Breakfast, lunch items, snacks, Dinners and Deserts. He has a minimum of 8 people to 21 people.

    I made this ahead for the trip of 21 in a remote resort with separate cabins. I followed your recipe except I increased the wine/broth/Heavy Cream and decreased the thyme to 1 tsp. , increased the shallots to 1 onion and Garlic to 4 cloves. Anyways. Made everything ahead and stored the sauce separate from the chicken. IT was absolutely delicious and impressive . I made 5 recipes for this crowd. OMG this was so good.

    • — Sherie Cloud on July 14, 2019
    • Reply
    • Hi Jen, would I be able to use almond milk or a non dairy milk instead of cream? Thanks!

      • — Jessica on October 7, 2019
      • Reply
      • Hi Jessica, I’m concerned that using almond or another non-dairy milk wouldn’t give the sauce the thickness you’d be looking for. A few readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and another mentioned she was going to try it with Trader Joe’s unflavored non-dairy creamer. Hope that helps!

        • — Jenn on October 7, 2019
        • Reply
        • I just made it last night with plain oat milk and it was delicious!

          • — JaneKK on March 29, 2020
          • Reply
  • Just finished eating your wonderful Chicken Marsala, Jenn.
    This was my first time following one of your recipes, but it won’t be the last! Your instructions were so easy to follow and the results were amazing. This dinner was better than any restaurant version that I have tasted. Thanks so much for sharing. I have subscribed to your site. I am looking forward to trying out more of your creations. Bon appetit!

    • — Kathy Shannon on July 2, 2019
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  • This recipe is a keeper!! I substituted boneless thighs and everyone raved about it. I will definitely be making it again.

    • — Julie Stringfield on June 30, 2019
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  • I’ve made this several times and it has always been delicious. Thank you! It’s on the menu again for this evening, but unfortunately I’m just realising I forgot to buy the cream. How should I expect the sauce to behave if I use sour cream instead?

    • — Jess on June 25, 2019
    • Reply
    • So glad you like this, Jess! I’ve never used sour cream here. While I think it’s possible, I would suggest waiting to add it until after you’ve reduced the remainder of the sauce. Please LMK how it turns out this way!

      • — Jenn on June 27, 2019
      • Reply
      • It did separate on first addition, which looked unappealing. Had I followed your advice and added it later, I’m sure I wouldn’t have had this problem. Mercifully, the sauce came together as it reduced and tasted as wonderful as ever. Thanks again!

        • — Jess on June 28, 2019
        • Reply
        • So glad – thanks for the follow-up! 🙂

          • — Jenn on June 29, 2019
          • Reply
  • My family raved over the chicken Marsala- this is a keeper! I used Sauvignon Blanc because I didn’t have Marsala- it was still delicious.

    • — Allison on June 24, 2019
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  • It’s absolutely perfect! Best chicken Marsala I’ve ever made!

    • — Michaela on June 21, 2019
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  • This is by far the best Chicken Marsala recipe my husband and I have ever found. We have made it twice in just two weeks! We plan to serve this for our next dinner party! I feel sure it will be a hit!

    • — DallasColoradoBear on June 21, 2019
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  • This looks wonderful, but I have one question. Is there a substitute for Thyme I could use. I use to love Thyme, but unfortunately, a few years back I added way too much to my pea soup. Now, even with only a little thyme in a recipe, the thyme is all I can taste.

    • — Ruth on June 16, 2019
    • Reply
    • Hi Ruth, oregano or rosemary would work nicely (or you could use a bit more of the optional parsley). Hope that helps!

      • — Jenn on June 16, 2019
      • Reply
  • Best Chicken Marsala I’ve ever had! I didn’t have shallots so I used onions and I also didn’t have fresh Thyme so I used dried, less of it tho. But it was still to die for!!

    • — Randi K on June 12, 2019
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  • Fabulous, as are all of Jenn’s recipes!! I’ve made Chicken Marsala many times but never with a recipe that called for the addition of cream. Takes it over the top. This is easy to put together and definitely company-worthy. Thank you for another winner!!!!

    • — Mindy on June 10, 2019
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  • Jenn, this is by far leaps and bounds above any other Chicken Marsala recipe I’ve every made as well as what I’ve had at restaurants. I so thankful for finding this. I’ve made it 3 times now and almost can do it without looking at the recipe, almost. Because I had a little bit of sweet Vermouth left at home, I used 1/3 of that and 1/3 of the dry Vermouth; I liked that so much that’s how I do the recipe now. The only other thing is, because I’m a mushroom lover, I double the mushrooms as they really shrink up so much. Just an AMAZING recipe!!!!! Oh I do use chicken tenders; just my preference.

    • — Leslie Booth on June 9, 2019
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  • I don’t have a stainless steel pan. Would a cast iron skillet work for the good browning?

    I’ve been looking for a good chicken marsala receipe, and I’m excited to try this!

    • — Lulu on May 24, 2019
    • Reply
    • Yes, perfectly. 😊

      • — Jenn on May 24, 2019
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  • This recipe is in heavy rotation at our house. We have tried several recipes for chicken marsala, and none comes close to this one. Thanks for yet another winner Jen! BTW, Costco sells chicken tenderloins in 1.5 lb blister packs, and we have discovered that one can make a double recipe and freeze half, and it defrosts beautifully. Just defrost and reheat in a frying pan.

    • — Daria on May 18, 2019
    • Reply
    • Good to know, Daria – thank you!

      • — Jenn on May 19, 2019
      • Reply
    • Can I use a cast iron pan?
      Also I’ve got half and half cream? Would this work?

      • — Diana on September 7, 2019
      • Reply
      • You can use 1/2 & 1/2 in place of the heavy cream, but the sauce won’t thicken as much. Hope that helps!

        • — Jenn on September 8, 2019
        • Reply
  • Hi… so excited to make this. Looks AMAZING and from all the wonderful reviews… I’m sure that the taste will be incredible.
    I was wondering if I could double the sauce recipe without doubling the chicken?

    • — Rose Cuellar on May 3, 2019
    • Reply
    • Sure, Rose – that will work. Enjoy!

      • — Jenn on May 3, 2019
      • Reply
  • As always, Jenn doesn’t disappoint! Loved this recipe. Easy to make and followed recipe exactly as written, and it was delicious! Thank you, Jenn!

    • — Debbie on May 1, 2019
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  • Greetings, and thanks for some amazing recipes! A question about your fabulous looking Chicken Marsala which I am considering making, please: would this sauce work without cream, or perhaps just a touch of it?

    And would increasing the chicken broth and Marsala to 3/4 cup each keep the ratios right?

    Thank you!

    • — Roz on April 30, 2019
    • Reply
    • Hi Roz, Glad you like the recipes! 🙂 You could try replacing the cream with more chicken broth, but the sauce won’t thicken without it. Hope you enjoy if you try it!

      • — Jenn on April 30, 2019
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    • I don’t use the cream for health reasons and use just 1 tbsp of cornstarch mixed with water for thickening and then pour it in. Turns out fabulous!!! This recipe is over the top decadent whether using cream or not… it definitely impresses my guest 💜

      • — Debora on October 26, 2019
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  • I made this a few weeks ago and we thought it was very good. I was wondering if I could use this same recipe to make veal Marsala, or would you recommend any changes?

    • — Kelly on April 26, 2019
    • Reply
    • Hi Kelly, Glad you liked it! I think it would work nicely with veal (with no changes necessary). Please LMK how it turns out if you try it!

      • — Jenn on April 26, 2019
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    • Hi Jenn! I just made your chicken Marsala. Absolute hit for my family. I followed it exactly. I even went out and bought Marsala wine, so now I’ll have it available. I’ll definitely be making this dish for company. Your directions were so easy, sauce was so smooth and flavorful. Once again, you never let me down, everyone of your recipes turn out to be a hit!! Thanks again.

      • — Maria on June 14, 2019
      • Reply
      • 🙂

        • — Jenn on June 15, 2019
        • Reply
  • Delicious 😀

    • — Dagmar Munoz on April 24, 2019
    • Reply
  • I made the Chicken Marsala just recently – it was wonderful. I’ve never cooked with Marsala wine before so thank you for the tip that it can keep in a cool dry spot for months. I served it with the Spring Risotto with Asparagus and Peas recipe. I made a half recipe of the risotto as I wasn’t sure my family would like it – we loved it. The flavors just blended together so nicely. Adding the wine gave it such a delicious taste. I’m making the risotto for Easter dinner! Thank you for your step by step recipes and pictures too to follow.

    • — Karen Cipot on April 18, 2019
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  • I want to make this for 10 people. Can you make it a day ahead of time and then reheat in the oven?

    • — Christine Bauman on April 16, 2019
    • Reply
    • Hi Christine, Unfortunately this dish is best made right before serving. Sorry!

      • — Jenn on April 17, 2019
      • Reply
    • Hi Jenn! I just made your chicken Marsala. Absolute hit for my family. I followed it exactly. I even went out and bought Marsala wine, so now I’ll have it available. I’ll definitely be making this dish for company. Your directions were so easy, sauce was so smooth and flavorful. Once again, you never let me down, everyone of your recipes turn out to be a hit!! Thanks again.

      • — Maria on June 14, 2019
      • Reply
      • 😊

        • — Jenn on June 14, 2019
        • Reply
  • “Is it a keeper?” This is the tactful question I ask my husband when I try a new recipe. His response for Chicken Marsala? Two thumbs up! Although usually preferring dark chicken meat because of its moistness, he loved this delicious medley starting with chicken breasts. Instead of flour I prepped the breasts with almond meal (gluten free), crimini mushrooms for an added depth of flavor, and mascarpone instead of heavy cream for a soupcon of sweetness. YUM!!

    • — Deborah Rebolloso on April 16, 2019
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  • My “go to” meal, when I want to make my hubby happy. He absolutely loves this dinner, and it is not too time consuming for a week day night dinner.

    • — Heidi Van Stone on April 15, 2019
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  • Love this recipe! Made it as a special anniversary dinner for my parents. My mom couldn’t believe it was chicken breasts, because it was so tender and juicy. Served it with parmesan smashed potatoes. It was better than taking them out to eat. The home cooked meal had restaurant quality but making it at home made it more special. It was really simple to make too

    • — Limyrza on April 12, 2019
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  • I had bought a bottle of marsala for a different recipe and was looking for a way to use it up and came across this. I never had chicken marsala before I can say this is hands down an incredible dish. I had to force myself to stop eating it. Thank you.

    • — Laura on April 11, 2019
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  • Best Chicken Marsala we’ve eaten since being in Italy. The flavor and consistency are perfect and Jenn’s instructions make it a “cannot fail” recipe. Wonderful for family meals or serving to dinner guests.

    • — Lynette Smith on April 11, 2019
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  • Another delicious recipe everybody loved!! I invited friends over for dinner and made extra so my husband could try it the next day (he was working at the firehouse) and there wasn’t any left at the end of the night! Love that you suggest buying precut mushrooms, I also bought my chicken already trimmed and pounded thin so this was really about throwing everything together. I like that the sauce is thicker than most Marsala sauces, my moms never was thick. Yum yum new favorite!!

    • — Devin M on April 11, 2019
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  • This recipe has become a favorite in our house. I’ve made it with both pasta and mashed potatoes as sides. Like them both equally. We like a lot of extra sauce in our family so I double the wet ingredients and end up with the perfect amount of sauce. I have shared this recipe/web site with several friends and family and they were just as pleased!

    • — Andrea Fricano on April 11, 2019
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  • I made this for my son’s birthday dinner. I made it exactly as the recipe was written. I have tried other recipes and I have never been satisfied. This recipe is a winner! He told me it was the best marsala he had ever eaten. The directions were very easy to follow and I liked pictures of how to prepare the chicken for cooking. I will keep this recipe bookmarked for future events! Love the many recipes on this site.

    • — Annette on April 11, 2019
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  • One day I had a hankering for Chicken Marsala. It may have been the day I came on this website and went recipe by recipe through Jenn’s Tested and Perfected section because… well, duh… I tend to find winners in there. I pulled this recipe and went out looking for Marsala wine. In my area it turned out to be a little harder than I expected but I ended up finding it at Publix. This Chicken Marsala recipe turned out to be so spot on that I was delighted I’d put in the extra effort to find marsala wine because I have remade this recipe often. I usually add extra mushrooms but only because I adore them. The amount called for in the recipe is correct. I concur with her method of splitting the chicken breasts and then putting them in a ziplock baggie and pounding to your desired thinness, there’s something I don’t like about the ones bought thin in the store and I’ve always followed that process, too. I do make more sauce because I like to sauce this dish generously, that’s personal preference. The one piece of advice I would give is to give the Marsala time to cook off. I’ve been in a hurry and hurried that step before and that’s not one of the steps I’d recommend hurrying through. This is one of my current favorite recipes in regular rotation in my house and I’d daresay in other homes, too, with 354 reviews before mine. Well done, Jenn.

    • — Kristen (dishanddelish.com) on April 11, 2019
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  • Chicken Marsala is my favorite dish at a Italian restaurant, so I was curious to try Chef Jenn’s version. I am very impressed with this recipe, tastes just as good as any Italian restaurant. Very easy to make and oh, it tastes so great. I love it and it is now in my Paprika 3 (digital cookbook app), as a favorite.

    • — Robert Mehr on April 11, 2019
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  • My family loves this dish. It is better than restaurant quality. I have made it twice. I do leave out the mushrooms because my family dislikes them. The second time I substituted vegetable broth for the chicken broth and half & half for the cream, which resulted in a too-thin sauce that I had to thicken with Wondra flour. The recipe as written is the best. Thanks, Jenn, for your delicious, reliable recipes!

    • — Leigh on April 9, 2019
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  • This is the best I have found hands down

    • — James Adomitis on April 4, 2019
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  • Yummy! So good. Agree on doubling the sauce

    • — Alison on March 29, 2019
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  • Outstanding recipe! Cooked as instructed. Next time I may double the sauce just to spread around on everything else since it’s so delicious. This is the third recipe I tried thus far from this website and they all have been a big hit. So, I stopped playing around and purchased the cookbook. It was good to see the book available electronically via Kindle as I cook with my device in the kitchen. That’s a “Win- Win.” Thanks again!

    • — Lawrence on March 26, 2019
    • Reply
  • This dish looks amazing.

    Can I make it a day ahead?

    Thank you!

    MBH

    • — Martha Harrell on March 21, 2019
    • Reply
    • Hi Martha, Unfortunately this dish is best made right before serving. Sorry!

      • — Jenn on March 22, 2019
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  • Thank you! thank you! for specifying dry Marsala. Most recipes don’t make that distinction, so I never know which is the right Marsala for a given recipe.

    I love your recipes. I have your cookbook, and as a long-time cook I can state without equivocation I’ve never had a cookbook where I bookmarked so many recipes to try! In fact, when I made chicken Marsala recently, I looked in your cookbook for that recipe and had to use a different one when I didn’t find the recipe there.

    Keep on keepin’ on!

    • — Dianne T in Green Valley AZ on March 21, 2019
    • Reply
  • I made this last night for my 3 teenage boys who are picky eaters and they LOVED it! Asked to add this to our usual dinners! Thank you Soo much!

    • — Merima H on March 7, 2019
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  • I only have sweet Marsala wine. Can I use that instead of the dry Marsala.
    Thanks Jenn!

    • — Jeanine on February 26, 2019
    • Reply
    • Hi Jeaanine, Sweet marsala will work here. You may find you need to add a squeeze of lemon before serving to balance the sweetness though. Hope you enjoy!

      • — Jenn on February 27, 2019
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    • Hello! We love the chicken Marsala! We doubled all the sauce ingredients last time, but it didn’t taste quite the same. Perhaps the doubled ratios were off? I saw other reviews that they only doubled the broth and wine to 3/4 cups. Is that correct?

      • — Victoria on May 19, 2019
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  • Best chicken marsala recipe ever.

    • — KATIE GALLAGHER on February 24, 2019
    • Reply
  • Outstanding! I served this over a bed of spinach linguine. Easy and fun to make.

    • — Janet on February 18, 2019
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  • Another winner! The sauce was so good that I wanted to lick the platter– okay, maybe I did when no one was looking! I served it with Parmesan Mashed Potatoes and Roasted Carrots with Thyme (both from this site). The meal was special enough for Valentine’s Day, but easy enough for a weeknight.

    • — Robyn on February 14, 2019
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  • Your Chicken Marsala is wonderful! Thank you. My only suggestion is to make extra sauce; it is totally yummy and mine reduced too much, too quickly.

    • — Karen Funt on February 14, 2019
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    • I concur conclusively, extra sauce for noodles, rice or potatos is an excellent idea.
      I am going to use rice and asperagus.

      • — Thomas on March 21, 2019
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  • This recipe is EXCELLENT! I’ve made it twice now, and both times, it turned out perfectly! It’s a definite keeper.

    • — Jennifer Mapes on February 11, 2019
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  • needs more sauce so should i just increase the wine AND chicken broth to 3/4 cups?

    • — Maureen on February 7, 2019
    • Reply
    • Yep 🙂

      • — Jenn on February 9, 2019
      • Reply
  • Soooooo deliciously melt in your mouth…OMG…Kudos to you on this recipe.. I have to work on getting the gravy right..which was my booboo. But I loved it!!!! This one will win his or her ❤…and keepum coming back.

    • — Natonya Wallace on January 30, 2019
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  • Can I substitute the cream for something else . I am lactose intolerant and stay away from cream or milk .
    Thanks

    • — Sonia art on January 30, 2019
    • Reply
    • Hi Sonia, I’ve only made this with the heavy cream, but one reader Rich’s non-dairy coffee creamer (frozen) and another mentioned she was going to try it with Trader Joe’s unflavored non-dairy creamer. Hope that helps!

      • — Jenn on January 31, 2019
      • Reply
    • Sonia, I too am lactose interested. BUT,
      THE WHOLE LACTOSE MILK IS WONDERFUL & lasts close to 3 times longer. Dont know if they sell Cream,
      BFYI THIS THE BEST, DELICIOUS.
      FAYE

      • — FAYE BRIGHT BAILEY on February 13, 2019
      • Reply
      • absolutely delicious! i drained my mushrooms and added a few extra dashes of flour and extra butter to thicken!

        • — corrine on April 3, 2019
        • Reply
  • Perfect recipe.

    • — Sarah A. on January 28, 2019
    • Reply
  • That is without a doubt the best way to cook chicken breasts. I’ve been meaning to cook this for about a year and just got around to making it tonight. My husband is a dark meat eater and doesn’t like wine so its perfect now that he’s out of town. Fabulous! Thanks Jen!

    • — Sammy Pineau on January 26, 2019
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  • I have heavy whipping cream in the fridge. Is this close enough to heavy cream? Thanks!

    • — Tini on January 25, 2019
    • Reply
    • Yes that’s fine, Tini. 🙂

      • — Jenn on January 25, 2019
      • Reply
    • I’ve never made this before and don’t consider myself to be an especially good cook. Also I like to visit with my guests rather than spend all of my time in the kitchen. Is it possible to prepare this dish and “keep warm” in an appropriate serving dish in the oven for about 1/2 hour?
      It looks delicious and I would like to keep this recipe in my “start entertaining” file.

      • — Elaine on June 24, 2019
      • Reply
      • Hi Elaine, Unfortunately, this dish is best made right before serving. Sorry!

        • — Jenn on June 24, 2019
        • Reply
  • Amazing!! Best Chicken Marsala ever!! I have used quite a few of your recipes and have never been disappointed. Thanks for all your delicious recipes!!

    • — Dana on January 21, 2019
    • Reply
  • If I don’t have shallots on hand- should I increase garlic and add onions? Thanks

    • — Marsh on January 21, 2019
    • Reply
    • Sure, Marsh, that should work. Hope you enjoy!

      • — Jenn on January 22, 2019
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  • so good! great recipe, and your photos helped me see what it should look like…
    I made 1 and 1/2 times, because that’s how much chicken I had, and did it all in my paella pan. My step-sons weren’t ready to eat at the right time, so I kept it warm over the penne pasta I had made. Rave reviews from husband and his boys!! I’m excited to try more of your recipes, thank you so much!!

    • — Babs on January 19, 2019
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  • This was amazing. Thank you for sharing your recipe. I followed it exactly. I will definitely be making this on a regular basis. My picky husband even said he liked it and that’s saying a lot!! The recipe was easy to follow. I served it over mashed potatoes and broccoli as a vegetable. This recipe is worth every bit of 5 stars!!

    • — Cathy A on January 16, 2019
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  • I made this with chicken thighs instead of chicken breasts and we loved it. I also didn’t have any shallots so I used some green onion instead (not sure if that was a good substitution to be honest) but overall this was delicious. My sauce also turned out lighter than the picture but thickened up fine, so I’m not sure if that is just from the order of when I put my ingredients in? But tasted amazing and definitely will be making this again. Paired this with some quinoa/brown rice mix.

    • — Heather on January 16, 2019
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  • This recipe is absolutely delicious.
    For the people whose sauce curdled – this will work better if you add the Marsala wine first, and burn off the alcohol, before adding the chicken stock, and then the cream. Mixing the cream in before the alcohol burns off may result in a curdled (though still tasty) sauce. I actually made this with whole milk, and then stirred in a mix of one tablespoon of butter mixed with a tablespoon of flour at the end, before adding the chicken. Handy if you don’t have cream, and somewhat lower calorie as well.
    Thanks for the recipe!

    • — Betsy on January 15, 2019
    • Reply
  • I love this recipe! So good! Glad I found this!

    • — Justine on January 13, 2019
    • Reply
  • Made this for dinner tonight. Yum!

    • — Kathryn on January 12, 2019
    • Reply
  • Easy to make and tasty Chicken Marsala

    • — Natalia Collins on January 9, 2019
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  • Best chicken Marsala recipe I have ever made and I love my two other go to’s. Jenn, you NEVER disappoint! I followed the recipe exactly. It’s the perfect balance of cream, wine, broth. What I do appreciate about your recipes too is that whenever you make a sauce there is always enough, you don’t need to double it. We could drink that sauce lol. THANK YOU ONCE AGAIN!

    • — Noreen on January 8, 2019
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  • Made this for the first time for my wife and me. Turned out great. Makes my list of dishes which we can serve to guests.

    • — Michael B on January 7, 2019
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  • I made this the other night and my family agreed that it was better then any Chicken Marsala we had ever eaten. I look forward to trying more of your recipes. It was easy to make.

    • — David Paul Weaver on January 4, 2019
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  • Is it possible to prepare the chicken a few hours before serving, and then reheat?

    • — Joan ryan on January 3, 2019
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    • Hi Joan, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

      • — Jenn on January 4, 2019
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  • Hi Jenn…..one question about pans…does the le cruset brown as well as stainless steel?
    Thank you!

    • — sharon on December 30, 2018
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    • Hi Sharon, Yes Le Creuset pans brown beautifully.

      • — Jenn on December 31, 2018
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    • I used my le creuset tonight and it worked beautifully!

      • — Noreen on January 8, 2019
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  • An absolutely elegant dish but so easy to prepare. Followed recipe exactly and it was so good it’s now my go to dish for company. 5 stars!

    • — Aimee Provine VerKuilen on December 20, 2018
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  • A family favourite!

    • — Ronda White on December 20, 2018
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  • I used your Chicken Marsala recipe. The dish was delicious. I love the mushrooms and the flavor the marsala wine brings to the dish. It was easy to make and everyone enjoyed it.

    • — Amy Funk on December 20, 2018
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  • This is my family’s go to Chicken Marsala recipe. We have made this time and time again. My husband always gets requests at the fire station to make it for dinner from his co-workers. We either make it with fettuccine or with garlic mashed potatoes. Yum!

    • — Vanessa Acevedo on December 20, 2018
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  • I have literally made this dish a dozen times, I’m not even kidding.. it’s THAT good! I have had requests from family members to make it for their birthday dinner! The taste is ahhhhmazing and it is really easy to make! I pair it with mashed potatoes or pasta noodles.. both are perfect! A MUST try.. so So good, you will not be disappointed!

    • — Cara on December 20, 2018
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  • I made this recipe and it was the best Marsala I have ever had. My husband absolutely loved it. Thanks for your generously sharing your recipes , I am gaining so much confidence in kitchen by using them❤️

    • — aleruchi oleru on December 20, 2018
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  • Hi- Love this recipe- curious if you have ever substituted chicken thighs. I saw another online food blogger suggesting this and wondered if anyone has tried. Thanks

    • — Marsha on December 18, 2018
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    • Hi Marsha, I wouldn’t recommend chicken thighs here; they’re much fattier and I think it would make the sauce greasy – sorry!

      • — Jenn on December 18, 2018
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  • This recipe was so tasty! Everything I have made using your recipes have turned out great. Because we don’t eat dairy, I used coconut milk and margarine, and it still tasted really good.

    • — Laura on December 16, 2018
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  • Do you have to use heavy cream? What could be a substitute for this?

    • — Lewis Bilker on December 13, 2018
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    • Hi Lewis, You can use 1/2 & 1/2 in place of the heavy cream, but the sauce won’t thicken as much. Hope that helps!

      • — Jenn on December 13, 2018
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  • You’ve done it again, Jenn! You’ve made me look like an awesome chef. This was the best chicken Marsala I can recall tasting (and I order it a lot in restaurants). My husband raved and I couldn’t believe how delicious it turned out. The sauce seemed lighter in color than I expected, which had me a little worried, but it turned out perfect! I’m so happy I stumbled upon your website – you’ve upped my cooking game!

    • — Hilary on December 12, 2018
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  • Perfect perfect perfect that’s all I can say just follow the recipe

    • — Jenae Esteves on December 11, 2018
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  • Love this recipe. I like to double the wet ingredients and cook pasta in it. Thickens up nicely and gives the noodles more flavor.

    • — Sabrina on December 4, 2018
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    • So, you do not double all ingredients?

      • — Meri on February 6, 2019
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  • I love this recipe and so does everyone who has tried it! It doesn’t seem like there is any way to “make ahead”; guessing it would not be good? Curious since I like to make it for company and love anything make ahead when entertaining.

    • — Laura on December 4, 2018
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    • Glad you like it, Laura! Yes, you’re right that this really is best if made right before eating – sorry!

      • — Jenn on December 4, 2018
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  • I’m in the process of making this I did double the recipe! My sauce is not getting dark or mixing together! I’m feeling frustrated any way to fix this??? Help
    Please!!

    • — Reema on November 29, 2018
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    • Hi Reema, Sorry to hear you struggled with this – how did the dish turn out?

      • — Jenn on November 30, 2018
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  • This recipe was excellent. I used half and half, instead of heavy cream, and still had perfect results. Just delicious, and leftovers reheated perfectly; put them into a pan on low with a few spoonfuls each of water and wine, and served over garlic mashed potatoes.

    • — Elaine on November 19, 2018
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  • What non-alcohol substitution would you prefer for the Marsala wine?

    • — Ellie Luzum on November 18, 2018
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    • Hi Ellie, Unfortunately there’s no good substitute for the wine in this recipe – sorry!

      • — Jenn on November 18, 2018
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  • Way too much cream…I think it blunted the flavor of the Marsala.

    • — Heather I. on November 18, 2018
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  • I made this last night and it was a huge hit with my family. One of my sons said “this tastes like restaurant food”, another said “I can taste all the love in this chicken”! Super easy to make, worth all the prep and steps for sure. This will be added to our meal rotation starting with lunch today! Glad I made a double batch!!

    • — WelderWife on November 17, 2018
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  • Another fantastic recipe from Jenn. Followed exactly and came out phenomenal! My family loved it! Will definitely be a life long recipe I make.

    • — Denise on November 14, 2018
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  • It was my first time making chicken Marsala and this is the only recipe I’ll ever need! So good! Thank you.

    • — Emily on November 11, 2018
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  • One of the best dishes I ever made for my kids!!!

    • — Mike on November 9, 2018
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  • Prepared another terrific dinner for my family. Thank you!

    • — Sandra Bragg on November 8, 2018
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  • My sauce also curdled and never came together. It also never really got any darker.

    • — Kathleen Doyle on November 6, 2018
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    • Hi Kathleen, I’m sorry to hear you had a problem with the sauce. Is there any chance that your cream was spoiled?

      • — Jenn on November 7, 2018
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    • My experience with heating any sauce with dairy is, the higher the fat contact I avoid ‘boiling ‘ the sauce. Just cook longer. Higher fat content, most likely to separate if the heat is too high

      • — Eileen on December 26, 2018
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  • First time I’ve ever made this, and it has always been one of my favorite Italian/American dishes! My wife and daughter Loved it, and I’m so happy that I used this recipe. It was very, very good!

    • — Scott Jacky on November 5, 2018
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  • Can you use sweet marsala?

    • — Marlena on November 4, 2018
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    • Sure Marlena – it won’t make a big difference. You may find you need a squeeze of lemon at the end to balance the sweetness though. Hope you enjoy!

      • — Jenn on November 6, 2018
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  • My husband’s eyes lit up like a Christmas tree when I made this for him. He said it was the best he had ever eaten! Thanks for the recipe!

    • — Dawn Grosik on November 3, 2018
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  • I’ve made this a number of times, and I love it. Unfortunately, the last two times I’ve made it, the sauce separated when I added the chicken back in. It just became a greasy mess (although it still tasted good). Any idea how to make sure this doesn’t happen in the future?

    • — Katie on November 1, 2018
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    • Hmmm…. that’s a head scratcher – did you make any changes at all to the recipe?

      • — Jenn on November 2, 2018
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    • Add roux to the sauce! I like a slightly thicker sauce so I melt about 2 ounces of unsalted butter and mix it with all purpose until the mixture thickens. 1/2 a tablespoon of this “roux” in the sauce over medium heat thickens the sauce in about one minute!

      • — Jeff on July 16, 2019
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  • I followed this recipe to a T, but the sauce curdled almost immediately – do you know what might have happened? It seems like everyone else did really well with it, but it just didn’t work for me.

    • — Jodi on October 31, 2018
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    • Hi Jodi, Sorry you had a problem with this! Did you use heavy cream as the recipe indicates? If so, the only thing I can think of that would cause this is that the cream was spoiled. Is there any chance that could’ve been the case?

      • — Jenn on November 2, 2018
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  • Misplaced my other Chicken Marsala recipe- found this one through a Google search. I don’t like taking time to smash my chicken but instead sliced the chicken breasts into at least three slabs- some smaller, some larger, and made a double recipe. Used baby bellas for the mushrooms and substituted a small amount of finely diced onion and green onion in place of the shallots. Ground thyme and cheap Marsala were what I had on hand, and no cream, buuut… sour cream. It was a hit all around with all seven kids and the hubby- with left-overs (sauteed green beans, smashed potatoes, and sourdough rolls) for everybody’s lunch tomorrow! I think I fed the family w/ this recipe for about $12-15, and then half that for our second meal. A quote from my 13-year old, “Mom- this is like restaurant food! And I don’t mean that as an insult!!”

    • — Mom of Many on October 31, 2018
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  • Really great recipe, the family loved it. Can’t wait to serve this dish again.

    • — Bryan on October 29, 2018
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  • I have made this several times – most recently for company last weekend. It is delicious – made exactly as written although I doubled the sauce (because it’s sooo good!). Another great recipe.

    • — Calgary Cook on October 17, 2018
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  • Looks like a solid recipe, but I truly believe if the sauce doesn’t have prosciutto, then it’s just not a Marsala sauce.

    • — A Birdsong on October 17, 2018
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    • Excellent point…how much and when should it go in?

      • — D. Harries on October 30, 2018
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  • Absolutely love this recipe. I have 20 year olds that love it as well. Easy to make with ingredients you already have in the cupboard. I serve with egg noodles. Makes great leftovers too!

    • — Kyle on October 15, 2018
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  • Fantastic, easy to follow recipe. My husband gave it two thumbs up and requested this recipe to be on our meal rotation!! Thank you for sharing

    • — Stephanie on October 13, 2018
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    • Fabulous. Great instructions. Easy to make.

      • — Jim on March 16, 2020
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  • I always come back to this recipe! I love using the marsala sauce to drizzle over pasta/veggies that we serve with the chicken. Turns out every time and is quick to put together!

    • — Megan Dusett on October 9, 2018
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  • This was delicious. Tender and flavorful. Perfect for a family dinner with garlic mashed potatoes and green salad.

    • — Kathy on October 6, 2018
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  • Hello Jenn,
    This looks like a wonderful recipe for dinner tonight. I’m wondering if you have a non-dairy recommendation to substitute for the heavy cream.
    Thank you!
    Cindy

    • — Cindy on October 5, 2018
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    • Hi Cindy, I’ve only made this with the heavy cream, but one reader Rich’s non-dairy coffee creamer (frozen) and another mentioned she was going to try it with Trader Joe’s unflavored non-dairy creamer. Hope that helps!

      • — Jenn on October 5, 2018
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    • Can I prepare part of the recipe the day before?

      • — Joanne on June 13, 2019
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      • Hi Joanne, for the best results, I really wouldn’t suggest making any of the components in advance. You could brown the chicken and refrigerate it, but you’d need to keep the pan with the frond (the browned, caramelized bits) dirty to make the sauce because the frond adds much of the flavor. Hope that helps!

        • — Jenn on June 14, 2019
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  • Jenn,

    Tried this again as the last time I did not use the heavy cream but half and half. It made all the difference! So good. Fast and easy also.
    Mary B

    • — Mary B on October 5, 2018
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  • This recipe is outstanding! My husband declared this the dish we serve our friends the next time we throw a dinner party. All the flavors blend perfectly together. It tastes like something you’d order in a restaurant…but better! Thank you for sharing!

    • — Jillian on October 4, 2018
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  • This is a very easy dish to make.
    I’ve made it several times and can make the dish now without looking up the recipe.
    The sauce is great, I usually serve this over pasta on a large platter with a salad.
    Dinner ready. Easy -easy.

    • — Mary Ann on October 4, 2018
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  • I made the chicken marsala for my Nephew and his Wife…they are exhausted new parents.
    My gift to them is one meal a month until the new baby (Emily) is a year old. I am on month four, meal four.
    This was one of their requested dinners. Rave reviews and gratitude from them both!! The only change I made to recipe is that I substituted half and half for cream, still devine! I am such a fan of Jenn’s. She is my go-to chef when I need a recipe that I know will be a success. She hasn’t failed me yet and I have made many of her recipes. Go Jenn! Go me!

    • — Paula Smith (Polly) on October 4, 2018
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  • I stumbled upon this recipe yesterday and thank goodness I did! I’ve made chicken marsala before but this recipe is fantastic…by far the best I’ve ever made! My family loved it! I used less salt than what was called for and used dried Thyme since I didn’t have fresh. I served it with steamed broccoli & parmesan smashed potatoes. This recipe is being added to my list of favorites! Thank you

    • — Evelyn on October 4, 2018
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  • This recipe is better than any restaurant. I don’t know how anyone can give it less than 5 stars. Only suggestion I triple the sauce! Felt like the first time there wasn’t enough.
    Served over your cauliflower mash for low carb option!!!!

    • — Crissy Brase on October 4, 2018
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  • Best Chicken Marsala recipe and I’ve tried many others! My husband loved it so much as well and I’m going to make it for a dinner party. I followed the recipe to a T. Amazing recipe and amazing chef. I can always count on Jenn’s recipes!

    • — Annette on October 4, 2018
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  • Jenn’s Chicken Marsala recipe is excellent! It’s restaurant quality but easy for the home cook. My husband had chicken Marsala at an Italian restaurant in Eastern Market, Detroit and it was delicious. I was determined to find an easy but tasty recipe. A few days later, Jenn’s recipe appeared in my weekly Once Upon a Chef newsletter. Viola! I made it for my husband and my Polish father-in-law, who is a fabulous home cook, and they both loved it! My husband said, keep this recipe and put it in the rotation. The recipe is not complicated and has easy instructions. Once you purchase the Marsala, the other ingredients are few and it comes together easily for an elegant meal. And, if you follow her instructions for the chicken breasts, they have never come out over cooked. We no longer order Chicken Marsala at restaurants because I can make a restaurant quality dish at home. Thanks.

    • — Cathy Krawczyk on October 4, 2018
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  • I tried 3 chicken masala recipes before serving it for a very special dinner. This was the winner hands down! I didn’t change a thing.

    • — Barb Macpherson on October 4, 2018
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  • I went out on a limb and made this last week. My husband is not a chicken fan—particularly chicken breasts. I’m thrilled to report that he LOVED dinner! I did too and it will go into regular rotation. The chicken is tender, flavorful, and the meal is suitable for company but easy enough for weeknight dinner. Thanks for another excellent recipe. Onceuponachef.com is my first source for superb recipes of all types. Your recipes here and in your cookbook have made me a confident and accomplished cook!

    • — Renee B on October 4, 2018
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  • Amazing recipe. Do yourself a favor and use good marsala and not that cooking wine stuff like i did the first time i made this (different recipe as well), you will not be disappointed. I will be making this again asap.

    • — Shawn on September 30, 2018
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  • Made this tonight for my hubby who’s a picky eater he absolutely loved it. Will be making this again for sure. Thank you for the recipe !!!

    • — Paula George on September 30, 2018
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  • Made this tonight and it was good but not as great as I expected. The only modification I did was to reduce the salt by 1/2 t (and very glad I did), otherwise followed the recipe as written. The thyme dominated the recipe, the sauce did not thicken or get the nice caramel color and the chicken was not tender (perhaps due to “reheating” it after the sauce was ready?). I will make it again, but with some changes.

  • This was as good as it gets and easy to make!! My family and friends loved it!

  • This was really delicious! I followed the recipe to a T, with only the addition of some French green beans because I like to cut the richness in saucy recipes with a green vegetable. I would add a tiny bit less salt next time but it’s still really good as is. I cooked everything in a cast iron skillet and everything turned out like it should. Thank you for sharing this recipe with us!

  • So I’m not usually one for cooking ( I’m not that good at it) but I tried this recipe today and it was great! I changed it a little bit due to not having things like cream, shallots and Marsala wine. Inside I made a rue with chicken broth and a sherry cooking sauce and I also used white onions. It was still really tasty! I will be using this recipe again!

  • Hi Jen-Could this be made a day ahead of time and then be warmed up on serving day? Thanks,

    • Hi Toni, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

  • So I made a bit of a mistake and bought Madeira instead of Marsala. Could I substitute or is this completely wrong? I’m mad at myself for not double checking.

    • Hi Kasia, I haven’t tried this with Madeira – the taste may be slightly different, but I think it should work. I’d love to hear how it turns out!

      • Thanks Jenn. I’ll give it a try and report back. 😊

        • I used a sherry and it turned out great!

  • Made this for family holiday dinner. I never made it before but took a chance knowing your recipes are great. Indeed it was! My son took leftovers home with him, everyone was looking for them the next day. I used 1/2 the cream, as we discussed, due to an allergy, omitted shallot/garlic, increased thyme. I am not a mushroom eater/buyer, like the flavor, not the texture, so on recommendation of the produce man used baby Bella’s, he was right! Thanks Jenn for making it spot on!

  • OMG Jen ! I have been telling my husband that I was going to make Chicken Marsala for months, after following your recipe, he said it was soooo worth the wait. And I agree ! Fantastic. You are not only a amazing chef, but you also help glue spouses together. He said he would make it for me next time ! Thanks ! Allie

    • — Allison Brothers
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  • Hi Jenn, I made this for dinner last night and although it was good, it was VERY salty! It seemed like a lot of SALT as I was making it, but I love all of your recipes so I just followed your steps. Is there possibly a typo? Or does this recipe really call for 1.25 tsp of salt?
    Thanks,
    Christina

    • Sorry to hear that you found this too salty, Christina! The recipe is accurate (no typo), but feel free to cut back on it a bit next time.

  • Hi Jenn,

    I love all your recipes! And I made this Chicken Marsala before exactly as written, and it was delish! Now I’m making for 5 people total and want to double the sauce. Silly question, but in doubling the sauce, would that only be the half & half, chicken broth, and marsala wine? Or should I also double the amount of thyme & shallots and mushrooms? Hopefully you’ll get this message quick as I’m making this today! Thank you for all your wonderful recipes and your book is great!

    • Hi Stacey, So glad you like the recipes! I’d double everything. Enjoy!

      • Thank you so much Jenn for your quick response! Your website and your amazing recipes never fail and always a Success! I have recommended your website and book to all my family and friends and they love your recipes as well! Truly glad I came across your website and can’t wait until you write another cook book with more wonderful recipes! Thank you again!

  • Hi Jennifer,
    You mention using a stainless steel pan for better browning. would a cast iron skillet work just as well?

    Thanks,
    Sheila

    • Hi Sheila, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

  • Made this tonight and there wasn’t a bite left! It was easy and DELICIOUS!! Thanks Jenn for another winner!

  • This is the third recipe I have made from this website and yet again I am impressed! This marsala recipe is so easy and really tasted like restaurant quality. Everyone was impressed with how good it was. Thank you! I will definitely add this to my dinner rotation.

  • I really, REALLY did not follow the recipe exactly (sorry!), but I just wanted to stop by and tell the chef and her readers that these are probably the clearest, best-written *instructions* I have ever found on the Internet.

    I used to love cooking but, due to chronic bad health, I have been out of commission. This was my first time in the kitchen in over a year! I was initially determined to “wing” a Chicken Marsala, but at the last possible moment I decided I’d feel more confident “following” this particular recipe instead, just because the steps are so well written: not too perfunctory, not overly detailed, not overly clinical, not too ephemeral or loosey-goosey.

    The recipe was SO easy to follow, and the suggested techniques (dredging in a ziplock bag! So smart!) made me feel like a pro. The ingredients’ measurements and cook times were right on. The whole thing did take me longer than the projected 45 minutes to make, but not by very much.

    Because the decision to make Chicken Marsala was so, so last-minute, I found myself making increasingly audacious ingredient substitutions. I didn’t even HAVE the titular ingredient–Marsala wine!–so I put white wine, a bit of brandy, some filtered water, and a dollop of chicken-flavored Better than Bouillon into a canning jar before cooking (next time I will add a splash of gluten-free soy sauce for umami). I microwaved the jar and shook it up right before the recipe calls for wine + broth to be added to the saucepan.

    My pantry had a lot of other limitations, too. I didn’t have flour, heavy cream, OR the aforementioned Marsala wine (!!) and a lot of my other ingredients, like thyme, were dry or canned, not fresh. I also used some “Italian seasoning,” which presumably contains some dried oregano. But, hey!
    It turns out, dried shallots come back to life in water! After that, they sauteed beautifully.

    I substituted arrowroot for the flour–not a good decision on my part–and I used whole milk in lieu of cream. The sauce thickened up very nicely (two pinches of arrowroot DID help my cause that time), and I served dinner over riced cauliflower.

    So I took a fair number of liberties, and my “take” probably wouldn’t ever be mistaken for a legitimate Chicken Marsala. But wow! It was delicious!! I think my substitutions resulted in a dish that tasted like a really, really good Chicken a la King. Everyone agreed with my assessment, and loved it–there were no leftovers!

    My husband even got a little misty-eyed and said it was neat to see I was having so much fun in the kitchen. And this recipe is SO fun to make, especially the chicken cutlets. You get to pound the chicken flat and then shake it in a bag! What a fun rainy-day recipe for the whole family!

    I’ll be attempting this recipe again in earnest, next time substituting cassava flour and coconut milk for regular flour and heavy cream. (It’s risky, I know. But I’ve found that you can “hide” coconut milk in a quiche if you add enough onion powder to it, so… we’ll see.)

    Thanks to this website’s author for such a delicious and easy-to-follow recipe. It was a hit with my husband and our guest, and I felt like I learned a lot! (Sorry if this review is so long!)

    • — Jenn (not Segal, obviously)
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  • I made this for my husband, Chicken Marsala is his favorite thing to order at Italian restaurants. He declared this to be better than any restaurant! Made it exactly as written, thanks for all the great recipes!

  • So so so good! Even my husband and 4 year old who do not like mushrooms gobbled it up. Can’t wait to make this again. Thanks for such an easy and fantastic recipe! I wish I could add a photo 👩🏻‍🍳

  • Tripled the recipe as meal prep for the week for me and my husband. So amazing!
    If you do this, I recommend wiping the pan after each chicken round except the last one because it starts to burn.

  • The best chicken marsala recipe ever. But switched some ingredients instead of heavy cream I used coconut milk ( it is healthier fat) and instead of green onion ( didnt have any) I used celery chopped up in little pieces. It was delicious.

    • — Debbie the diva
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  • Made it exactly per the recipe and it was delicious. So good that my 22-year-old grandson, who is currently getting some basic cooking lessons from me, said that now that he has learned to sauté, he wants this recipe. He plans to use it to impress his friends with his new- found cooking talents.

  • I LOVE this recipe and want to serve it at a dinner party for 8 people . What, if anything, can be prepared in advance? Maybe browning the chicken? Sauteing the mushrooms? Any suggestions will definitely help! Many thanks.

    • — Bill in Wisconsin
    • Reply
    • Hi Bill, for the best results, I really wouldn’t suggest making any of the components in advance. You could brown the chicken and refrigerate it, but you’d need to keep the pan with the frond (the browned, caramelized bits) dirty to make the sauce because the frond adds much of the flavor. If anything, I’d suggest preparing the whole dish ahead and reheating it (although I think it’s best right after cooking). Hope that helps!

  • Help: Just getting ready to make this for guests
    I can only find a good Italian Marsala – but it is sweet Do I need to do anything to cut the sweetness or leave it… It almost tastes like a cream sherry Opici Marsala

    • Hi Linda, I think it will be fine as is but if the sauce tastes a bit sweet, you could always add a wee bit of soy sauce to balance it (sounds weird, I know).

  • Wow! I typically read through the reviews and make suggested changes while trying out new recipes but every review said this was fantastic as is so I followed it precisely and am glad I did. It was fabulous! My husband, 7 year old, 5 year old, 2 year old and myself housed this meal! Thank you for a great new addition. I will be making this regularly!

  • This is the first chicken marsala recipe that I have made at home that came up to restaurant quality. Delicious. Do not avoid pounding out the chicken – it makes a big difference. I would suggest increasing the sauce its that good. I usually serve this with wide egg noodles and either a salad or peas with shallot and pancetta.

  • I made 100% to the recipe and it was SO good. One of the best Chicken Marsalas I have ever had! The sauce does look quite purple when cooking but that turns into a brown toward the end of cooking. I am definitely saving this one for my book. Thanks for the great recipe.

  • I recently made this recipe for a small dimner party with long-time freinds, all of whom love to cook. Everyone raved about the Chicken Marsala, and asked for the recipe. I referred them to your website, then suggested they buy your new. cookbook , which I pre-oredered. I’m cooking my way through it. The photos are beautiful and nearly edible, and the recipes so accessible. I love it. Thanks, Jenn.

  • if I pre made the sauce and froze it thawed it and added the cream afterwards would it be okay

    • — Barbara Donatelli
    • Reply
    • I don’t recommend it, Barbara – sorry!

  • This recipe is absolutely delicious! I have made it several times and my family loves it.

  • Great recipe! My wife and I enjoyed it very much!

  • Battering the chicken causes it to be soggy and doesn’t taste as good as some of the other recipes I’ve made.

  • This is THE best Chicken Marsala recipe!

  • I fixed this the other night and it was so easy and OH MY GAWD was it delicious!

  • Absolutely delicious. Followed the recipe as written and wouldn’t change a thing. Great, rich flavor!!

  • Also, just noticed you have a recipe for Chicken Piccata, another dish I made as saucier. Yum, I’ll be making that one next. I remember it being a bit tricky as the sauce could separate in a nano second if the heat isn’t just right. Thanks again.

  • I made Chicken Marsala a the saucier (sauté cook) at I restaurant I worked at after college. I loved it but haven’t made it since and finally did with this recipe. It was as good as I remember. Followed recipe to a T and wouldn’t change a thing. I’ve made a few of your recipes and they have all been wonderful. I will be buying your book! Congrats on that, btw.

    • Thanks, Derek. ☺️ Glad you enjoyed it!

  • 5 stars all the way, it was easy to make! So creamy and delicious. A new staple in my house.

    • — Christy Anderson
    • Reply
  • Fantastic. Utilized chicken tenders to save time, not as pretty but wonderful. Paired it with another recipe found here, String Beans with Shallots.
    Will definitely make both again!

  • This was very easy and delicious. I used Marsala wine from the grocery store and it still tasted great. I will definitely do this recipe again! Thanks Jenn! (p.s. I paired this with your roasted broccoli recipe…awesome! https://www.onceuponachef.com/recipes/garlicky-roasted-broccoli-with-lemon-pecorino-romano.html)

  • Hi, Jenn,

    This Chicken Marsala was delicious! It will make a superb entree for a dinner party (I would have been happy to drink the sauce :). I had one minor setback, but in the end it did not alter the fabulous taste.

    I bought 1-1/2 pounds of Trader Joe’s “thin sliced” boneless, skinless chicken breasts, and they were beautifully lean and trimmed. They were not tenders, but full breasts sliced thin like in your pictures. Although they browned nicely during the first step, unfortunately, two of the pieces were still too thick and did not cook completely through (they were slightly pink inside).

    For that reason, before adding the chicken back to the reduced sauce, I cut the thicker pieces in half lengthwise. I added those face down in the sauce, and during the last few minutes cooking, they turned out perfect!!

    Thank you for this wonderful recipe. Start to finish, it took only 30 minutes.

  • I made this recipe and my family loved it. Definitely a keeper for another way to make chicken!

  • This was good, and Jen always provides easy to follow directions, but I didn’t think the taste was that great (although others did).

  • Super Duper!!
    Made this for dinner tonight—very easy and chock full of taste. Love your recipes!
    My only changes were omitting shallots and thyme (I didn’t have any on hand), used half and half instead of cream and brandy instead of Marsala wine— just using what I had. Still fantastic!! Lots of really fresh mushrooms made it flavorful, too.

    • I didn’t have Marsala wine either! (Or heavy cream, or fresh thyme or shallots–I used dry.) I read online that adding brandy to white wine comes the closest to capturing the flavor, so that’s what I ended up doing, although I bet your way was also delicious. (I almost used sherry, actually!)

  • Can I use dry herbs since I don’t have fresh on hand?

    • Sure, that’s fine. You can cut then back to about 1/3 of the fresh herbs called for. Hope you enjoy!

  • If I make this for 25, could I make earlier in the day, or the day before and reheat? For how long and at what temp? How will the cream hold up in reheating? Thanks! Sue

    • Hi Sue, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

  • Holy moly this was delicious! I followed the recipe to a T and it came out perfect! I paired with mashed potatoes to have a complex carb vs noodles. Definitely let simmer closer to 15 minutes for sauce to thicken and brown. Enjoy!

  • I love this recipe – at our 25th wedding anniversary, it was the main dish. Although, I would like to substitute the heavy cream; what may I use instead?

    • Hi Marisol, Glad you enjoyed this (and happy 25th anniversary)! You could use 1/2 & 1/2 in place of the heavy cream, but the sauce won’t thicken as much. Hope that helps!

  • Excellent. Everyone should try this recipe

  • Is there something else I can use instead of wine?

    • — Katherine Vasquez
    • Reply
    • Hi Katherine, You can omit the Marsala wine or use more broth in its place – it won’t be Chicken Marsala but it should still be delicious. You might consider a squeeze of lemon at the end for some bright flavor. Hope you enjoy! 🙂

      • Hi Jenn. I substitute the Marsala wine with 1/4 cup white grape juice, 1Tbsp vanilla extract and 2 Tbsp sherry vinegar. It works great! Joanne.

  • FANTASTIC !!
    I made this for dinner with my In Laws
    3 times larger than this recipe
    It was fantastic

  • This looks like an amazing chicken marsala recipe! I’m going to make this Monday for a friend. My question isn’t for the chicken. My problem is I don’t know what to serve with it. Thanks, Pattee

    • Hi Pattee, the chicken would be delicious with French Green Beans with Shallots and Parmesan Smashed Potatoes. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. Hope that helps!

    • Serve it with roasted colored carrots with either dill or thyme and some steamed asparagus. Nice garlicky Yukon gold mashed potatoes is a great side for your starch.

  • can I use something other then heavy creamy in chicken marsala. Looking to make it a little healthier

    • Hi Janice, You could use 1/2 & 1/2 in place of the cream, but the sauce won’t thicken as much. Hope that helps!

  • Just made this tonight! So delicious! I did add a little cornstarch mixed with water toward the end so that the sauce would thicken up a bit, but the flavors were on point. Thank you for another great recipe.

  • I made this a couple of days ago and did something that I rarely do, followed the recipe. It was perfect, no changes needed, rave reviews!
    Thank you ☺

  • Hi Jenn, I know this is a long shot but is there a suitable substitute for heavy cream?

    • Hi Amy, You could use half and half in place of the cream, although the sauce won’t thicken as much. Hope that helps!

  • This chicken marsala was plate licking good! Great recipe. I added a couple tbsp of flour to the pan just before adding the garlic & onion and it made a thicker sauce which i prefer. Make mashed potatoes with this and pour on the sauce. And buy good marsala. Loved this! Thank you, chef!

  • Phenomenal dish! My family loved it! This is seriously a restaurant quality dish. I’ve made many of Jenn’s dishes and while I’ve never been disappointed with one, I have favorites and this is definitely one. I’ve made other chicken Marsala recipes in the past that were pretty good, but none close to this one. It is definitely a keeper and is already filed in my recipe binder.
    On a side note, I followed the recipe exactly and my sauce did not thicken to the degree that perhaps it should have. Not sure if it was my technique or pan; either way it was still delicious. I served with a small side of fettuccine alfredo and even drizzled some of the Marsala sauce with mushrooms on it. Thank you Jenn for the smiles and gratitude I received from my two sons after they ate this.

  • I am making this for my guests on Saturday night. Can I prepare the chicken with mushrooms an hour ahead and put in a warming drawer till we eat??

    • Hi Jeanette, it’s doable, but I do think this is really best served right after cooking.

  • Spectacular !!! Easy, quick, super delicious and impressed the hell out of boyfriend !

    Went through hell to get my hands on some Marsala wine in France and when I found it it was not cheap, so I was worried that the dish wont work out and I’d be stuck with a 25 euro bottle of wine, but it was SO good that I was requested to make it again in the same week.

    Added to my folder of Favourite Recipes.

    Fantastic Jenn !

  • Simple and delicious. As wonderful left over as the first time around. Love this with buttered dutch noodles. Thank you!

    • — Michael Calcagni
    • Reply
  • Hello,

    Can this recipe be made ahead of time?

    Thanks

    • Hi Clara, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

  • This was wonderful. My daughter and son went back for thirds. My son says he is putting this in my top three chicken dishes I make.

  • Absolutely the best recipe ever! Tried others and they never worked out for me. Your recipes are fabulous. I can count on accuracy of your printed recipes, the ingredients listed and easy instructions. Your photos add to the ease and i love how you show ingredients. Your recipes are great enough for me to feel confident to share with friends and family! I love telling others my secret when i am asked. I simply say, “ i follow Once Upon A Chef” and hand them the web address. Keep up the awesome recipes. I am getting your cookbook.

    • Thank you, Liz! 💕

  • All of your recipes are absolutely delicious, but this was my husbands favorite! I’ve made this recipe twice. First time I followed everything to the T, but used veal cutlets and the second time I used bone-in pork chops and finished them in the oven before topping with the sauce. So good! Thanks, Jenn! PS I am counting down the days until I get your book.

  • So easy and quick to make, and is so tasty, I got several compliments on this dinner. I’ve made it twice now, the second time I didn’t have any heavy cream, so I used two percent milk and it still turned out great. The sauce was not quite as thick, but that’s was ok. Thanks for another great recipe.

  • I made this recipe for my family and it was great! My father-in-law was scooping up all the extra sauce off of his plate with a spoon. One question when making something like this for a crowd—the pan/oil/butter are at a great temperature for the first few pieces of chicken, but then I have trouble keeping them warm but not burnt and smokey, especially when adding more butter and oil or the pan. Do you have any suggestions to prevent that next time? Thanks!!

    • Hi Sara, glad to hear you enjoyed this! Yes, maintaining the correct heat is always tricky when you’re sauteeing several batches of something. I find that sometimes I need to turn the heat down just a tiny bit as I cook a second or third batch of something to avoid it from getting too brown on the outside before being fully cooked. (It’s definitely a delicate balance!)

  • I have made Chicken Marsala in the past- but it never turned out as good as this! I followed this recipe step by step (super easy and simple to follow), and it came out perfect. The ingredients needed really do not cost very much which is very helpful. I also cooked angel hair pasta to add to the dish for the chicken marsala to lay on top of. I will definitely be making this dish again soon!

  • I made a double batch of the Chicken Marsala, doubling the ingredients. The recipe was easy to follow. I tweaked the recipe by adding 4 ounces of softened cream cheese,when making the sauce. It made for a creamier sauce . I will make again.

  • So easy to make and the taste was fabulous! Will be a keeper and made more often for family Sunday night dinners!

  • My husbands favorite dish is Chicken Marsala. I already make a pretty decent one but noticed some subtle changes in this recipe so I wanted to try it. I loved it and so did my husband. It’s now my go to recipe for Chicken Marsala.
    Thanks for sharing this with the rest of us!

    • — Melanie Cullen
    • Reply
  • This has become a go to recipe at my house. If my son is home I substitute a veggie like asparagus for the mushrooms. Also serve it over rice sometimes or with shrimp instead of chicken. But the creamy Marsala sauce is so good.

    • — Nissa Ascencio
    • Reply
  • This is the 2nd time I made this. Love the taste of the sauce and the chicken is so tender. I personally think the ratio of mushrooms to sauce is too many mushrooms. I doubled the amount of the sauce and served with a side of angel hair pasta and sautéed green beans. Perfect meal!

  • I usually make this for a special occasion because it really is a fancy meal, but surprisingly easy. I use Holland House Marsala from the grocery store and Perdue Freshcuts thin sliced breasts that I don’t pound. Other than that, I follow the directions completely. Green beans are a perfect vegetable to go with this, but I live with broccoli lovers, so I serve that steamed with butter. Also serve parm smashed potatoes that Jenn recommends – sooo easy! A very satisfying meal!

  • This is the second time I made this recipe! I increased the amount of the sauce since this time I served with rice.
    This is one of our favor recipes!
    Thank you for making cooking so much easier(for me)!!

  • Amazing recipe! I wouldn’t change a thing. Made this for a dinner party and everyone loved it!

  • One word,,,DIVINE !

  • Improvision did not prove well this time. Instead of chicken breasts I used chicken thighs thinking the breast meat would be too dry, whereas thigh meat would be juicy and tender. However the thighs were too fatty and the sauce ended up being too greasy and overly rich. Follow Jennifer’s recipe and use chicken breasts as directed.

  • Chicken Marsala is so easy to make and really delicious. I used chicken fillets and already sliced mushrooms to save time.
    Next time I would use have the amount of heavy cream (1/3 cup) to make a lighter version. I paired it with fresh green beans and a salad.

  • This Chicken Marsala recipe has been a huge hit at our Sunday “Family Dinners” for my gang of 14! Takes a bit more time to make this quantity, but the fact that all six grandkids cleaned their plates made it well worth repeating. I serve it with Polenta prepared with extra butter and parmesan. I’ve learned that when making large quantities, you can place the chicken with the sauce as well as the polenta in separate casseroles and keep them warm in a low oven until the whole gang shows up!

  • Delicious! However I took out the chicken stock and added more wine with pure lemon juice and it turned out fantastic!

  • This was way too delicious for as easy as it was to prepare! I love to cook and this is now one of our favorite dinners. Thanks for a great recipe.

  • This is the best chicken masala I have ever tasted. The recipe is so easy to follow and accurate just follow it step by step and you will serve the most delicious meal better than any restaurant. You will feel like you went to school to be a chef. Once upon a chef is making me into a chef. Everyone I have served this to raves about my cooking. It is a must to make and eat. LOVE IT!!

  • I LOVE this recipe. It’s easy to make and absolutely delicious. I have made it several times in the last month, it’s that addictive. This recipe is so much better than anything I’ve ever had in a restaurant. I personally used sliced white mushrooms instead and served with cacio e pepe. Mashed potatoes would be amazing too to soak up the sauce or I’ve also used some soft french bread that I picked up at the store. Definitely give this recipe a try!

  • I made this dish and it was delicious. I used half and half instead of the cream and it turned out very good. I served it with mashed potatoes and a spinach salad.

  • This easy and delicious chicken marsala has become one of our go to weeknight dinners. Simple with only a few steps and then add a salad and you have a not run of the mill satisfying meal that people think you slaved over.

  • Hey Jenn, I’ve made a few of your dishes and every single one is amazing! Absolutely loved this chicken marsala, just served it with a parm mashed (not your recipe but thanks for the idea), and the French string beans. Will definitely make this again! I made this as written but I didn’t have a mallet so I just cut the chicken in half and then finished the cook in the sauce. The best advice I could give to someone is to precut and measure everything beforehand so it’s easy to put together. Thanks for a great recipe!

  • Delicious. Easy to make.

  • I have made this recipe twice in the past two weeks. First time, I made it with the Marsala wine I had on time – it was good. Second time, I bought DRY Marsala wine and that made all the difference. My suggestion is to skip the Gallo or whatever American Marsala you will find and search for the Italian dry Marsala. It is a deeper color and the resulting sauce is much more delicious.

    Shout out to the reviewer who said to up the amount of sauce – I used 1 cup each: wine, chicken broth and cream and extra mushrooms! And I did not pound the chicken breasts – I took frozen breasts, thawed for about 30 minutes and then using a very sharp boning knife (a 6 inch utility knife would also work) and cut them fairly equally in half. Took a minute or two to cook.

    Finally, I made the dish and hubby was still outside working so I covered the stainless steel fry pan with the thickened sauce and chicken and put it in a 275 degree oven to hold until dinner was ready. Still delicious. Based upon the holding in a warm oven, I think this could be a way to make ahead and serve for company. 🙂

    • I agree about the Dry Marsala wine. It makes all the difference! I got Cribari and it is wonderful. I’ve tried the Holland House Marasala Cooking “Wine” in the past and it didn’t taste the best but buying Marsala from the wine aisle truly makes all the difference.

    • Great to hear because I’ve been trying to figure out how to make a bit ahead of time. Having dinner guests that I don’t know very well and don’t want to be standing there cooking while entertaining. I have a warming drawer. How long did you keep it warmed?

  • This is seriously delicious! I’m making it again tomorrow night just as written. Thanks Jenn!

  • Easy to follow and absolutely delicious. Whenever I’m in need of a recipe I look for one here first because each and every single time I have used one of your recipes, it’s been an absolute dream.
    I wish I could post pictures of every single dish you have helped me make. Thank you so much for making me a better cook. I think my family loves me a little more 😉

  • This was AWESOME and easy! I served it with egg noodles and my whole family loved it. I can’t tell you what a relief it is to know that any recipe I try will turn out perfectly. Thank you Jenn!

  • Jen we really enjoyed this meal. My question is there a substitute seasoning for Thyme? Some thought it a little to strong.

    • Sure, Scott – you could try sage or just leave the herbs out entirely.

  • Yum!! This recipe was fabulous just like all the others on this site! Probably my favorite! (Next to the Enchiladas!)

    I served this over white cheddar cheese grits with a roasted aspearagus as a side! So yummy!!

    I would double the sauce and mushrooms next time!

  • I have to say that I can COOK!!! Only because of you and your recipe for Chicken Marsala! I just finished two helpings myself!! My teenage daughter said, Mom this belongs in a restaurant!! I have never heard that before. Thank you so much for this flavorful and easy recipe. I will definitely make it again.

    • — Patricia Brown
    • Reply
  • Jenn – Another winner! I made chicken Marsala for our Valentine’s Day dinner. It was a huge hit and I will be making it again I’m sure. It took a little longer to prepare than I had thought it would but it was so worth it. Now that I’ve done it once, next time will be a breeze. And next time I am going to double the amount of mushrooms – totally yum!!

  • Hi Jenn,

    I made the chicken marsala and I thought I followed the directions correctly. The dish tasted very good, but the sauce looked like it separated a little. The only thing that I did differently was that I used half and half as I did not have heavy cream. Would the difference in the fat content have made a difference in the appearance? Other than that the dish tasted very very good.

    • Hi Mary, Yes that would explain it – this recipe definitely needs the cream to thicken properly.

  • We rarely cook. We eat out most of the time. But for Valentine’s Day, we decided to stay in and try to make something, and found this recipe. I would say that we are die hard foodies, and this dish beats most of the dishes we get when we eat out in the North End (Italian neighborhood in Boston). This prob ranks in the top 2 chicken marsala dishes I’ve had in my life…the other being at Pete’s Diner in NYC which alas is no longer.

  • She is right – use a stainless steel pan or cast iron to get the right browning of the chicken. Great taste and I would up the marsala, chicken broth and heavy to 1 cup so there is more of that delicious sauce.

  • This was absolutely fantastic!! Six stars!! Tasted even better reheated! Thank you Jenn!

  • Chicken Marsala is my husband’s favorite Italian dish and he rated this better than that of any restaurant. I had to substitute sweet onion for the shallots and i/2 and 1/2 for the cream so it wouldn’t be too rich for his delicate stomach. Delicious! I had no problem with the 1/2 and 1/2 as I added it after the wine and broth warmed. A few sprinkles of Wondra flour assured the sauce would not be too thin.

  • This was absolutely delicious. I used bella mushrooms (not button) and a good quality Marsala. This is the only recipe I’ve found that tastes the way Chicken Marsala should taste! I could eat it every day!!! I suggest allowing a bit more time than the recipe states if, like me, you have thinner chicken cutlets and need to cook them in two batches.

  • Can this be made ahead (eg in the morning) and then served warmed up in the evening? If so, what would be the best way to warm it up without making the chicken tough?

    • Hi Susan, I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked – sorry!

  • I made this a couple of nights ago. It’s easy to make and was absolutely delicious! The leftovers the following day had an even better flavour! I really appreciated having the amounts of salt and pepper because I nearly always under season and my husband didn’t need to add salt as he always does. I served mine with rice. Any suggestions Jenn for other accompaniments? Thanks for the delicious food.

    • — Jacqui Posener
    • Reply
    • So glad you enjoyed this! This would pair nicely with Parmesan Smashed Potatoes and French Green Beans with Shallots. BTW, I have a relatively new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.

  • Thank you for all the recipes you share.
    Every one has been so wonderful and has received raves every time I’ve made one.

    • You’re very welcome – glad you’re enjoying them! 🙂

  • I made these last weekend and we loved them! Full of flavor and so easy to prepare- served them with buttered noodles and steamed asparagus. I’ll definitely make again!

  • I made this for the first time. Seems I am always looking for something to do with boneless chicken breasts and this looked appealing. The directions and pictures were very clear re “how to”, easy to make and delicious; the dish turned out perfect! We all loved it and will definitely make it again. I stayed true to the recipe. Thank you.

  • I have some nakke filet (pork neck slices) but no marsala. Would port wine work?

    Thanks
    Marq

    • — Marquita Hammeken
    • Reply
    • Hi Marquita, I haven’t tried this with port wine, but I think it should work. Would love to hear how it turns out!

      • Hi Jenn,
        The chops themselves were very good, the sauce itself was not as sweet as marsala. I think if I had used chicken instead it may have worked better. it lacked the sweetness.
        Thanks,
        Marq

        • Hi Marq, If you prefer a sweeter Marsala, you might try a sweet Marsala wine.

  • Made this for my husband’s birthday and he raved for days about how tasty it was.

  • Delicious! Even my son who is not a chicken fan liked this dish.

  • We loved everything about this recipe! We bought a bottle of Marsala but had everything else on hand. My husband and I enjoyed making this dish together. We cut the chicken into smaller pieces (just a personal preference) after pounding it thin. The directions and timing were spot on and the sauce was so flavorful. As suggested, we served this with some steamed baby red potatoes and green beans. Leftovers were served over rice. We will definitely make this again.

  • Wonderful!!! I’ve made Veal and Chicken Marsala before but this seemed simpler for some reason and just as delicious. I used the tenderloins, which also made it easy. Jenn your recipes are fantastic! And I don’t have to look for obscure ingredients or spend hours in preparation to produce incredible dishes that are husband approved. This is my go to sight now.

  • My husband says this is the best thing I’ve ever made!

  • Best chicken Marsala i’ve ever made. Excellent recipe,

  • Another winning recipe! Delicious. Followed the recipe exactly, except that I let the chicken simmer in w/ the wine & broth while the sauce was reducing, and then added the cream towards the end. (just wanted to be sure the chicken was cooked through). I don’t know if this changed the sauce, but it was delicious. Will definitely make again.

  • I made this for my wife, and she loved it. I used up what was left in my bottle of Marsala wine, and she wants me to make sure I always have a bottle on hand. I’m wondering what else I could “Marsala” in addition to chicken, perhaps a firm white fish?

    • Glad you all enjoyed it, Tom. You could definitely use a firm white fish; veal or pork cutlets would be good too.

  • Bomb. No surprise though, even though I made a zillion changes- seriously wanted to lick the bowl. Used twice the amount of broth because I didn’t use wine. Used mostly milk with a bit of Greek yogurt instead of cream. Used dried thyme (1/3 the amount).

  • This dish was so delicious! My husband loves Chicken Marsala so I thought I’d check your recipes and found it. So easy to do, your directions and how to photos are so well laid out, unpretentious and great! I served this with French green beans & buttered fettuccine noodles. This one is now in our “excellent recipes to always use” folder.
    I also made your Beef Stew with Carrots & Potatoes and WOW-SERS! My spouse liked it so much, he shared his delight with our small group meeting yesterday. He went on about it, “she hit it out of the park”, etc. I was embarrassed but pumped. My friends asked for your website. The changes: we only had ¼ c of Marsala wine so used that with ¾ c dry white wine. I didn’t have beef broth so used chicken. Jennifer, I am finding out I just simply can’t go wrong with your recipes, I’m sold! Thanks!

  • This recipe is easy to prepare and delicious! It’s the first time I cooked with Marsala wine, and the dry wine wor,ed well. Some other recipes recommended sweet and it was confusing. Thanks, Jenn, for your guidance And the fantastic wonderful recipe!

  • Fabulous! My family immediately responded to this dish with a resounding ‘YUMMM’ around the table ( and we all know how great that feels 😉
    Another great chicken dish to add to my go-to list!

    • Do I use unsalted chicken broth or regular chicken broth?

      • — Carolyn on August 15, 2020
      • Reply
      • Regular 🙂

        • — Jenn on August 16, 2020
        • Reply
  • The recipe came together very well; looked great. However, I found it a little too rich for my taste. Probably the cream in the sauce. Has anyone tried it with half and half instead? I would love to make this again with less effect on my digestive system. Thanks for any input

    • — Selma Tannenbaum
    • Reply
    • Hi Selma, You could definitely use half and half, although the sauce won’t thicken as much. Hope that helps!

      • I tried this with half and half last week and it did not work. It curdled which left bland flavor and off texture. May try it without cream next time. Used marsala wine from Trader Joe’s which also seemed lacking in flavor.

        • — Kristen Langguth
        • Reply
        • Good to know that the half and half gave you lackluster results – thanks for weighing in – I’m sure other readers will appreciate it (and sorry to hear this was not a total success for you)!

  • This dish was so good! My husband requested that I make Chicken Marsala and I’m so glad that I checked this website for a recipe. I’m making your Beef Stew with Carrots & Potatoes today!
    I just can’t go wrong with your recipes! Thank you!!

  • I just made this and served it with gnocchi and green beans. I think I was a little too impatient with the sauce and it didn’t quite thicken as much as I hoped BUT I’m not upset because it tasted fabulous. I took Jenn’s advice and cut my chicken breasts horizontally and they cooked evenly and quickly. Also only had dried instead of fresh thyme, no matter it was still gorgeous.

    Thank you for all your recipes Jenn, they’re always wonderful!!

  • I’m on a marsala high…This dish was SO GOOD! I literally just finished eating and I had to tell someone how good it was. I’ve made a lot of Jenn’s dishes and this one made me feel like a solid chef. Chicken was perfect, sauce was balanced…I have no complaints. I added 2T of arrowroot at the end with 1/2 T (ish) of flour to thicken a little more. I didn’t want to sacrifice anymore liquid. Sides were long-grain white rice and broccolini. *typical italian finger to lip kiss* Oh, I happen to use buttermilk because that’s what I bought and forgot I needed the heavy cream. That may have been factor of needing to add thickener. I’ll make with HC next time, but just know, if you run into the same predicament, buttermilk ain’t too bad either. Can’t wait for the cookbook to get here!!

  • SO SO SO good! I only had 1% milk, so I thickened the sauce with some Wondra flour and it turned out perfectly (and I only cooked the sauce for about 7 minutes). I served with roasted broccoli and cauliflower. Both my husband and my toddler thought it was delicious and asked for it again soon.

  • This is amazing! I’ve made it twice already and it will certainly go into my regular repertoire. I served it once over egg noodles and once over riced cauliflower–you definitely want something to soak up the delicious sauce!

  • I made the chicken marsala and it was fabulous! A definite do again!

  • I made this for a dinner with my inlaws, everyone enjoyed it. It’s very easy and quick if you’re looking for something fast and impressive to serve company.

  • I have made this twice now! It is the most delicious chicken Marsala that I have had anywhere even my husband and mother in law agree. So easy to make, instructions are very easy to follow. I feel like a 5 star rated chef when I make this! Thank you so much for all you do to help the Home cook feel like a gourmet chef and baker!!

  • I made your delicious Chicken Marsala recipe, and it was absolutely delicious!!! My husband and son could not get enough. I made a double batch of the sauce because I made pasta noodles as a bed for the chicken, and the sauce became a base for the noodles, as well. I also added baby Bella mushrooms in addition to Cremini, and it made a delightful tasting sauce. Thanks Jenn, for the great recipe. I can’t get enough! It is definitely a keeper!

  • Would using a cast iron skillet work? I’ve been using mine a lot lately. I know it can get hot and hold heat so perhaps it would be a bit drying of the chicken breasts?
    Thank you!

    • Hi Holly, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

  • I made this last night for dinner and it was amazing! served with orzo tossed with my best olive oil and fresh asparagus.
    My husband loved it!

  • These is a wonderful dish. I want to make it for 8 people – do I just double everything? I have preordered your book at Amazon.
    Your recipes are great and I am a senior citizen who still loves to cook.

    • — Bernice Chesley
    • Reply
    • Hi Bernice, So happy you’re enjoying the recipes — and thank you for your support with my cookbook! Yes, you can just double everything and of course you’ll need to cook the chicken in two separate batches. Hope it turns out well!

  • Possibly the best chicken recipe I have ever cooked. Wow! The whole family loved it. Thank you for another amazing meal.

  • I made this recipe the other night with one substitution, I used thin sliced boneless pork chops. I did not bread them, just browned them. Everything turned out fabulous! My kitchen smelled wonderful, the dish tasted incredibly good. Paired it with basil risotto, it was heaven! A bit of work, but well worth it! Thank you!

    • — Donna Wickerham
    • Reply
  • An interesting happening…I made Chicken Marsala using a 5-star recipe from the Food Network and it was a real disappointment!! Since there are just two of us, I saved 3 pieces of the browned chicken to eat as leftovers the next day. Then, I received your email and saw your recipe (which was very different from the other) and decided to make Chicken Marsala again the next night using your recipe. Your recipe did not disappoint, the result was night and day different and absolutely delicious even using my leftover chicken breasts!! I will be making this again for guests. Your recipes never disappoint and I am always excited to receive them in my email. Looking forward to your cookbook! Thanks Jenn!

    • — Loretta Kayser
    • Reply
  • OMG! Another big hit! I made this recipe on Sunday and my husband and I loved it! I can’t wait to get your cookbook! I preordered it last year. Thanks for all your wonderful recipes. We enjoy making and eating them!

  • I loved this recipe. As a matter of fact every recipe that I try that’s yours I love. If you put it out there I know it’s going to be good. I told my daughter I wanted her to come over for dinner this week because I want to cook this for her. It Is Absolutely EXcellent!!!

  • I made this recipe and it was great I would say that the next time I make it, I will use a stainless steel pan to ensure the chicken browns. Also, in my impatience for the sauce to thicken, I added some cream cheese which did not change taste but did for the consistency. The next time I make, I will add some patience and prepare according to recipe.

  • This recipe was absolutely delicious! I had never had chicken Marsala before and wanted to take a stab at it. Seriously so good and easy! I’m pretty sure this will be a go to meal of mine!!

  • I made this earlier this week and, as I was eating, thought to myself, “This is one of the best recipes I’ve ever made!”. I blushfully admit to literally licking my plate clean! : ) Thanks, Jenn, for another wonderfully delicious meal – you never disappoint!

  • Just made this for the first time. Yummy!

  • Question: why did you add the cream so early in the cooking process? Most recipes like this want you to reduce the wine and broth, then add a smaller quantity of cream to finish. Am curious why you opted to do it this way. Thanks!

    • — Christina Stevenson
    • Reply
    • Good question, Christine. I know that’s different than the norm. I used a process of trial and error when I was developing the recipe and found the sauce was taking a long time to reduce; I decided to add the cream in earlier and, because it worked, I just kept it as is. 🙂

  • Hi Jenn,

    I just made this tonight and it was absolutely delish! I followed the recipe exactly and it turned out perfect! Thanks again for the recipe!

  • Thank you again Jenn. Made this last night. (I halved the recipe since it was just my bf and I) It was excellent. (and I had no doubt that it would be)Wouldn’t change a thing.

    • fyi – I made with (my version) of mashed cauliflower and your wonderful Brussel sprouts. (i’ll try your mashed cauliflower at some point… mine i just steam, add a little olive oil and a little cream cheese) Hugs!

  • I was dying to make this since I saw it on your website. I made it tonight, and I’m happy to report that it was fantastic! I had a big package of chicken so I did two batches. There was plenty of butter and oil left in the pan, so I didn’t have to add any more. Thanks!

  • Hi Jenn,
    The marsala that you used is it dry or sweet.
    Thanks in advance for your response.

    Arlene Nelson

    • It’s dry Marsala. Hope you enjoy!

  • I made this last night and it was delicious. I was wondering if I used this recipe with veal if there was anything that I would need to change? Thank you for another incredible recipe.

    • Glad you enjoyed it! I think it would work nicely with veal with no changes necessary.

  • I made this delicious dish. Can I make it ahead of time like in the morning of serving?

    • Hi Hugh, I do think this is best made right before serving but leftovers do reheat well, so you could probably get away with it.

  • Tried this and love it. Easy to make and so delicious

  • Another thumbs up after a OUAC dinner! This was delicious!
    I only had oyster mushrooms but they tasted just fine with the sauce.
    I served it with potatoes and steamed broccoli. Perfect meal! This would be so easy to make ahead for a dinner party!

  • How can I make it wheat and gluten free?
    I have subs for the cream based on readers feedback. I’m on gluten, wheat and dairy free for 6 weeks.

    • Hi Diane, you can use gluten-free flour in place of the all-purpose here, and just make sure the chicken broth you use is gluten-free. Enjoy!

  • Just excellent! Easy, tasty and good enough for guests! Had no Marsala and, after consulting Ms Google, I substituted a slurp of cognac and white wine to give the same volume. Worked well 😋

    • — Margaret Regnault
    • Reply
  • Adding to my previous review, I served the Chicken Marsala over angel hair pasta with freshly grated Parmesan cheese and a side of steamed broccoli. Delicious!

  • This recipe is excellent – we loved it! Thank you, Jenn, for sharing all of your great recipes❤️

  • Awesome recipe! Made this for the family and it was easy and delicious!

  • This recipe looks great! I have guests who can’t eat either onion/shallots or garlic. Do you have any suggestions for substitutions?

    • Hi Sue, If they’re able to eat scallions, I’d suggest finishing the dish off with a sprinkling of them. If they can’t, I would just leave the onions and garlic out (although, unfortunately, I will affect the flavor of the dish).

  • Hi Jen:
    I love your recipes so I’m going to give this a try. I do not have fresh thyme right now so if I use dried, how much should I use?

    • — Debbie Rodriguez
    • Reply
    • Hi Debbie, I’d use a half teaspoon. Hope you enjoy it!

  • Rich’s makes a non-dairy coffee creamer (frozen) which I have used as a substitute and it works well.

  • I am planning to cook your chicken Marsala recipe for dinner with friends. I need a few suggestions of what to fix that would complete this meal.
    Thank you.
    Patsy

    • Hi Patsy, This would go well with the Green Beans with Shallots and Parmesan Smashed Potatoes. Also, I have a relatively new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, right under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. Hope that helps!

  • Hello Jenn,

    This recipe looks great! Will be trying it shortly. Did you use red or white Marsala?
    Thanks,
    Lisa

    • Hi Lisa, I have not seen dry Marsala classified as white or red – it is more of a rich caramel color. Hope that helps!

  • Hi Jennifer, Going to make this tomorrow. Could I sub whole milk for heavy cream for a tad lighter sauce? Thanks, Sally

    • Hi Sally, You can but the sauce won’t thicken up like it would with the cream. Please LMK how it turns out!

  • I made this tonight and it was delicious! I used cutlets bc I’m short on time(2 babies) and used the parsley as my greens! Served over angel hair pasta. I also used regular red wine not Marsala and we loved it!

  • I have Sweet Marsala wine. Would this be an appropriate substitution?
    Thank you!

    • That’s fine, Rita – it won’t make a big difference. You may find you need a squeeze of lemon at the end to balance the sweetness though.

  • Hi Jennifer,
    I wonder what stainless steel pan you are using for the recipe “Chicken Masala”?and what size?
    Best Regards,
    Marjanne

    • Hi Marjanne, I’m using a 12-inch All-Clad pan. Hope that helps!

  • I plan to make it substituting Trader Joe’s unflavored non-dairy creamer for the heavy cream. Having used it as a substitution before, it adds richness and thickens a bit.

    • Please report back on how it turns out with that!

  • The recipe calls for dry Marasala wine, but is it red or white?

    • Hi Stewart, Typically Marsala is not classified as red or white, but rather dry or sweet. Dry Marsala is a rich caramel color. Hope that clarifies!

  • Hi Jen,

    The dish looks great and I want to try it. However I don’t use any alcohol, so should I substitute it with something else?
    Thanks

    • Hi Najwa, You can omit the Marsala wine – it won’t be Chicken Marsala but it should still be delicious. You might consider a squeeze of lemon at the end for some bright flavor. 🙂

  • Hi, could this dish be made dairy free?

    • Hi Kate, This is a tough one to make dairy-free. You could try replacing the butter with olive oil and replacing the cream with more chicken broth, but the sauce wouldn’t thicken.

      • What if I used a cornstarch or cup 4 cup (just about the same thing!) slurry to thicken?

        • Good idea! I’d love to know how it turns out if you try it.

  • This looks fabulous but I don’t like mushrooms. Is there a substitute?

    I’ve really gotten back into cooking in the last year and I love your site. Looking forward to your cookbook and some warmer weather this spring!

    • Hi Lisa, I think you could just leave them out – or thinly sliced bell peppers would be good.

      • I made this tonight with no mushrooms but followed all other directions and it was AMAZING!!! Thank you for all of your wonderful recipes!

  • In your notes, you specify using a stainless steel pan to brown the chicken. I use a cast iron pan virtually for all my cooking…can that be used as well in this recipe?

    • Hi Aron, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

  • Hi Jenn, We love your recipes! I’m wondering if you have any ideas on how to make this recipe dairy free as I don’t mix meat and dairy together?
    Thanks, Sharon

    • Hi Sharon, So glad you’re enjoying the recipes! Unfortunately, this recipe is very reliant on the cream, both to thicken the sauce and mellow the flavor. You could try replacing the butter with olive oil and replacing the cream with more chicken broth, but the sauce wouldn’t thicken.

  • Hi Jenn,
    I’ve made quite a few of your recipes and love them all! I’ve preordered your cook book for all of my sisters. One for me, too, of course. I just wondered if I could make this recipe right before my guests arrive and keep it warm in the oven until we eat.

    • Hi Cindy, Glad you’re enjoying the recipes! I think that’d be fine as long as it’s not in the oven for too long, otherwise the chicken will overcook. You could also just hold it at room temp for 30 minutes or so, then reheat.

  • I think your photos are wonderful. Every step is clear. I must also add…delicious.

    • Thanks, Betsy – glad you like them! 🙂

  • Hi Jen,

    Could you offer some advice for altering the recipe for people who can’t do dairy?

    • Hi Mimi, Unfortunately, this recipe is very reliant on the butter and cream, both to thicken the sauce and smooth the flavor. You could try replacing the butter with olive oil and replacing the cream with more chicken broth, but the sauce wouldn’t thicken.

  • What would you pair this with ?

    • This would pair nicely with French Green Beans with Shallots and Parmesan Smashed Potatoes. And just a heads up that I have a relatively new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. Hope you enjoy!

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