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.
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It’s the most popular chicken recipe on this website, and 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 Parmesan smashed potatoes.
If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such as chicken cacciatore, pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna.
What You’ll Need To Make Chicken Marsala
Marsala 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. (Or you can skip all this hassle by using chicken tenderloins.)
How To Make Chicken Marsala
If 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.)
Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness.
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.
Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
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.
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.
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 ¼ teaspoon of salt.
Cook for 1 to 2 minutes more.
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.
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.
Video Tutorial
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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.
Ingredients
- 1½ 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
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- 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.
- 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 ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ 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.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-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
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- 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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What a great recipe to cook up on a cold, (-15 C) snowy Canadian evening. Sauce was excellent, chicken was tender, it was really “restaurant quality” as my husband said. We did add a bit more shallot and garlic than in the recipe, and cooked the sauce a wee bit longer, and it all came together beautifully. Served it up with a nice white wine, some broccoli and garlic bread. Heaven on a plate.
This is one of the very first dishes I cooked when I began living by myself. Fantastic recipe and have made it many times!
This is my favorite chicken Marsala recipe. I did substitute sherry for the Marsala and it came out just as good. It was as good as a restaurant. We served it with the Parmesan mashers and green beans. My husband loved it. The leftovers were even better!
Where do I begin with this one? I have tried to make chicken Marsala many times over the years. The sauce was always the disappointment for me. It was either too thin or not rich-tasting enough. OMG. This is an AMAZING recipe. I never would have considered adding dairy to chicken Marsala but in my opinion, it takes the sauce over the top. I can’t even order this dish from restaurants anymore after making and enjoying it at home. It’s not difficult…but like many sautéed chicken dishes, it can be slightly time-consuming and a bit messy. However, the results are unquestionably worth it. The first time I made this for my fiancé and me, neither of us could even speak as we ate it. And he nearly licked the plate clean! I served it over fettuccine but I think it would equally good with roasted or mashed potatoes. A must-try!
Delicious and easy to make! Love this recipe and the “pair with” suggestions are great. I’ll be making this again.
Had never used Marsala wine before and am glad that I tried this recipe. It’s delicious. Simple to put together and great change for dinner.
Since chicken marsala is one of my husband’s favorite dishes, I have prepared it over the years using a variety of recipes. My husband, the CM expert, has declared Jenn’s recipe number one. He says it is the best I have ever made and certainly better than ANY he has ever ordered in a restaurant — and that includes many times in Italy. It is not at all difficult to prepare and takes very little time. The only suggestion I have is that because the chicken cooks so quickly, it is absolutely imperative that you have all your ingredients prepared BEFORE you begin to fry the chicken. Chop, measure, and line up ALL ingredients before heating the oil and butter, just as you do when you are preparing stir-fry. I usually serve it with mashed potatoes and a green vegetable. Superb!
I love that the flavor of the Marsala really comes through in this dish. The sauce is really lovely.
This is such a fabulous recipe! One of our family’s favorites! We make it exactly as written, and serve it with Parmesan Smashed Red Potatoes, steamed french green beans, and crusty bread. A+++ recipe!
This recipe was easy to follow and so delicious! The chicken was tender and I learned how much I love a variety of mushrooms by making it. Got rave reviews from everyone who has shared the meal with me. I make sure I always have the ingredients on hand so that I can put it together on a minute’s notice. GREAT recipe!
This is my go-to Chicken Marsala recipe. It requires so little effort to produce consistently fantastic results. This is a dish that’s impressive enough for company, but the prep is simple enough that I often make it on a week night for my husband and myself. I’ve served it with both pasta and potatoes and it’s lovely with either. Don’t forgo the fresh parsley–it really brightens this rich and delicious dish!
Easy and delicious recipe. Have now made several times and comes together beautifully and the family loves this.
This is delicious!! Even better than chicken marsala in a restaurant! My family loved it so much, I often make it twice in one week! It continues to be a weekly staple in our menu and I love that it’s so easy to make!
I’ve made a few chicken Marsala dishes now and while my family always likes them, they LOVED this recipe. The combination of measurements with the wine, broth and heavy cream ensure that the flavors mingle without overpowering any of them. I’ve tried many recipes on this site and am always happy with the results. My absolute favorite… coconut macaroons. They are soooo good, definitely try them dipped in chocolate!
I host my children and grandchildren for Sunday dinner every week and rely on your recipes to please every single one of them! Your Chicken Marsala is the biggest hit so far. I had to make a few adjustments since we are 13 in number and between prep and making sure everything is warm at serving time, I’ve found that I can prep and saute the chicken first, placing each piece in large Pyrex baking pan. Then, I continue in the same skillet with the sauce preparation. I pour it over the chicken, cover it with foil and hold it until time to reheat it along with another Pyrex baking dish full of polenta in a 325 degree oven. It’s always perfect!
Judi, Thanks for the info as I am making this for 14 people for Xmas Eve. I was going to put the chicken in a pyrex and store the sauce separate. Bring them both to room temp for 30 minutes, then combine. My question is how long did you reheat at 325? and was it covered the entire time of reheating?
I’ve made this recipe three times so far and it is always a hit! I love the idea of halving the breasts as it makes them so much more tender. I haven’t had to change a thing to this recipe, although I always double and sometimes triple the sauce. My family loves lots of sauce.
This is one recipe that will always stay in my rotation!
Absolutely love this dish!! It is in my regular rotation!
This version of Chicken Marsala elevated my game. I’ve made Chicken Marsala and Piccata for years as our kids have grown up. I tried Jenn’s version and everyone LOVED! Something about letting it simmer and flavors meld, chicken becomes more tender. It’s worth the extra few minutes which I felt I could never spare given the rush to feed the troops. Jenn, you’ve done it again.
I’ve tried others but this is by far the best chicken Marsala recipe!! The step by step instructions help it come out perfect every time!
My go to recipe for chicken marsala. The entire fam LOVES this dish, including my picky 2 year old and my 70+ father who used to own a restaurant! Easy to make. I usually double up the ingredients for the Marsala sauce itself and serve with bow tie pasta. There are never leftovers for a family of 6!
Can u substitute whole milk
Hi Lori, You really need heavy cream for this — sorry!
I love Chicken Marsala but I’m always disappointed when I order it at a restaurant or try to make it at home. Not anymore!! This is the best Chicken Marsala I’ve ever had!!🙌🏻🙌🏻🙌🏻
Jenn I have been following your blog for so many years, and I have never made anything from your website or cookbook that I haven’t absolutely loved! We are foodies in my house, and your recipes are always my keepers. I can’t tell you how much I look forward to your emails and perusing through your beautiful cookbook. My other favorites are “boy bait”, sausage and cheddar bread pudding, supernatural brownies, chicken picatta, your Mediterranean kabobs, Caesar dressing, cornbread muffins, make ahead creamy mash potatoes, and slow baked bbq skort ribs! I cook from your recipes every day and could go on and on. Thank you for sharing your life’s work with us to enjoy. You are not only brilliant in the kitchen but just the kind of friend I’d want to have coffee with. You have a kind and gracious spirit too…
God bless you and your family 💗 xo
❤️
Family loved this meal! I added more shallots and used half and half and it was still creamy and good. Served with egg noodles, a last minute choice because sauce seemed so luscious. Chicken came out very tender, which i sometimes a problem with breast meat. Will become a staple!
I made the chicken marsala this past Sunday. It was soooo delicious. I love the flavor the marsala wine gives the sauce. This recipe is not complicated and all will enjoy! I had leftover last night and it was even more flavorful.
This dish is amazing. My family was so impressed and said they had never had a chicken dish as delicious as this at any restaurant. The recipe directions were simple and super easy to follow. I have already made the recipe multiple times – it is a crowd pleaser and an impressive plate for sure!
Amazing, Amazing, Amazing! Such a scrumptious recipe. I have tried several Chicken Marsala recipes, but this one is the BEST!! I have shared with several friends who say the same thing. Your recipes are amazing!
Thank you!
OMG This is absolutely so delicious. My husband declared it restaurant quality which is his highest praise. This meal came out absolutely perfect. The chicken was nice and crisp. The sauce was rich and decadent. One of the things I have noticed in Jen’s recipes is that she is spot on in terms of the amount of salt needed for a dish which is very helpful. This is one of our go to meals when we want to be a bit “fance”.
This recipe is AWESOME! It was easy to follow and came out perfect! My son loved it. He requests it often and because I love it too, I now make it often. I would be proud to make this for guests over for supper! It’s a winner and a WOW! Served it with white rice. Thank you so much!
True restaurant quality Chicken Marsala!! So, so good!! Everyone I have given this recipe to has loved it as well! Definitely a staple in our home now.
Love this recipe! So easy, quick and delicious! I tweak the recipe to add less heavy cream (I use closer to 1/3) and add a little more masala wine since I love that flavor and chicken broth as I like a lot of sauce. I pair this with a small side of pasta and hmm hmm. Definitely recommend trying this out.
I have made this several times. It comes together really quick and it is delicious.
This chicken marsala recipe is always my go too for a quick and easy weeknight dinner! My kids even love it, and they’re very hard to please with chicken dishes. My son wants to dip most chicken I make in BBQ sauce, and he even asked to hold the bbq sauce when I make this dish. Bravo!
Jenn,
I have made this recipe many times now and everyone who tries it, LOVE IT! Loads of flavour and not hard to prepare. Might even be a valentines dinner this year.
Deborah 🇨🇦
This recipe is great for a quick weeknight meal or for company. It’s rich but not heavy. Making sure to get the cutlets even ensures even cooking throughout. One of my favorite recipes on “Once upon a Chef”!
I made this meal on a weekday and it was excellent I recommend it.
One of the best chicken recipe ever. Jenn’s instructions are so easy to follow. I am glad I discovered your recipe.
Another hit! I’ve never made this dish before and figured Jen’s version would be a good idea. It’s easier than expected and tasted delicious. I opted to double the mushrooms since my hubby and I love them. It was no problem since there is plenty of sauce and we got lots of mushroom with easy bite of chicken. Also, I had to use sweet marsala bc the store was out of dry but still so yummy. Served with a side of buttered green beans. We ate every last morsel. Hubby requested to add this to the rotation. Thanks for another home run!
This is a classic staple in my house! I do make 1/3 more Marsala sauce. We like extra Marsala for our polenta sides- it is that good!
I have gotten so many compliments about this dish! I make it all of the time, as it is a favorite of my husband and his family. The marsala sauce is unbeatable. I have even received compliments that it is better than any restaurant-made chicken marsala! I usually place a chicken breast and the sauce in a small baking dish, cover it with some mozzarella cheese (sliced), and broil for a few minutes before serving. Sure to impress!
Not only is this recipe absolutely DELICIOUS (one of my all time favorites), but I am convinced that making this recipe has made me a better cook. I have long suffered from burning the oil/butter in the pan while browning chicken, leaving the incredibly unpleasant bitter taste of “burnt” in whatever sauce I made with the pan juices. Following these steps with these ingredients (discovering chicken cutlets alone has changed my life dramatically) was a real “A Ha!” moment for me; helping me understand how to better control the heat of my pan and teaching me an easy and foolproof way to cook juicy chicken and make a quick pan sauce to go with it. Served with smashed potatoes, sauteed green beans and a super size glass of Chenin Blanc 😉
This chicken marsala is hands down my favorite recipe with chicken. It’s bursting with flavor and perfectly creamy! I love how easy your recipes are to follow, Jenn!
I was looking for a meat dish to go with some leftover mashed potatoes. When I saw this recipe I knew we would love it. It’s very similar to a chicken Madeira receipt I make which uses beef stock and Madeira wine. This was such a big hit with my husband and young adult grandson. Jenn writes her recipes with easy to follow instructions. Thank you Jenn, can’t wait to make another one of your recipes.
This chicken Marsala recipe is one of our top favourite recipes. From the simple ingredients to the ease of preparation, it is a go to choice any day of the week and company worthy as well. I follow the recipe precisely and it is always perfection!
A real winner! My husband said it was the best chicken breast I’ve ever made. So juicy and rich. I made it with mashed potatoes. My kids cleaned their plates, and therefore this recipe is on our monthly rotation. Thanks Jenn! Highly recommend!
This was a great recipe. Easy and delicious. A huge hit and I paired it with the suggested Smashed potatoes which I added a bit of truffle oil to. A great hit and a sure to please combo!
I made this recipe to impress my in-laws.. And it was a B.I.G. hit! I decided to pair it with mashed potatoes and I double the sauce recipe just in-case someone wanted a little more.
This meal looks so fancy yet easy enough for beginner cooks!
This chicken Marsala recipe is absolutely fantastic! My son loved it and now we make it often as he requests quite often. This recipe is something I would be proud to make for company! It’s a wow in my book.
I love Chicken Marsala in restaurants and this recipe is just as good and in some cases better! My husband loves the sauce so I usually double it.
Perfect for a winter’s night! Be certain to assemble all ingredients before beginning, this will help you move efficiently! Every part of this dinner – we had the Parmesan Mashed Potatoes and Shallot Green Beans – turned out to perfection. I have been making Chef Jenn’s recipes for a while now and have been extremely pleased with each recipe. I definitely recommend this recipe!!
Made this last night and it was delicious! The sauce was creamy and flavorful and we could have just had the sauce with a spoon 😂
This was decadent and sooo delicious! I halved the recipe but used the same amount of mushrooms for the full recipe– it ended up sopping up more of the sauce than I wanted it to but it was still incredible. I used light cream and it worked just fine. Served over mashed potatoes with some steamed broccoli on the side.