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, 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 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

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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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Reviews & Comments

  • 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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  • 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
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  • 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
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    • 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
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        • You’re so welcome! ❤️

          • — Jenn on November 12, 2019
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  • 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
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    • 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
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    • 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
      • Reply
  • 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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  • 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
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      • 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
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  • Fantastic recipe. Winner, winner chicken dinner!

    • — Lynn on November 1, 2019
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  • 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
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  • 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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  • 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
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    • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • This looks amazing! Can you make this ahead of time and reheat? How would you do that? Thanks.

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

      • — Jenn on August 25, 2019
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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    • 😊

      • — Jenn on August 15, 2019
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  • 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
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  • Best chicken Marsala I’ve ever tasted. My family loved it.

    • — santo Equale on August 4, 2019
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  • 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
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    • 💕

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

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

    • — SHEILA on July 28, 2019
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    • 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
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  • Looks great but my sauce is NOT thickening. Stinks. Everything was going well til the very end.

    • — Erin on July 17, 2019
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    • 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
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    • 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
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    • 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
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  • 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
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  • 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
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    • 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
  • 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
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    • 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
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  • 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
      • Reply
  • 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
    • Reply
  • 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
      • Reply
    • 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
      • 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 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
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  • 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
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  • 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
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  • 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
    • Reply
  • 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
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  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • Hi Jenn…..one question about pans…does the le cruset brown as well as stainless steel?
    Thank you!

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

      • — Jenn on December 31, 2018
      • Reply
    • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
    • Reply
  • Perfect perfect perfect that’s all I can say just follow the recipe

    • — Jenae Esteves on December 11, 2018
    • Reply
  • 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
      • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
    • Reply
  • What non-alcohol substitution would you prefer for the Marsala wine?

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

      • — Jenn on November 18, 2018
      • Reply
  • 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
    • Reply
  • Prepared another terrific dinner for my family. Thank you!

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

    • — Kathleen Doyle on November 6, 2018
    • Reply
    • 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
      • Reply
    • 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
    • Reply
  • Can you use sweet marsala?

    • — Marlena on November 4, 2018
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Hmmm…. that’s a head scratcher – did you make any changes at all to the recipe?

      • — Jenn on November 2, 2018
      • Reply
    • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • Excellent point…how much and when should it go in?

      • — D. Harries on October 30, 2018
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • This was delicious. Tender and flavorful. Perfect for a family dinner with garlic mashed potatoes and green salad.

    • — Kathy on October 6, 2018
    • Reply
  • 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
    • Reply
    • 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
      • Reply
    • Can I prepare part of the recipe the day before?

      • — Joanne on June 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. Hope that helps!

        • — Jenn on June 14, 2019
        • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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.

    • — Ty on September 28, 2018
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  • This was as good as it gets and easy to make!! My family and friends loved it!

    • — ep on September 26, 2018
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  • 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!

    • — Seasons on September 21, 2018
    • Reply
  • 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!

    • — Allana on September 21, 2018
    • Reply
  • Hi Jen-Could this be made a day ahead of time and then be warmed up on serving day? Thanks,

    • — Toni on September 20, 2018
    • Reply
    • Hi Toni, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

      • — Jenn on September 21, 2018
      • Reply
  • 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.

    • — Kasia on September 18, 2018
    • Reply
    • 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!

      • — Jenn on September 18, 2018
      • Reply
      • Thanks Jenn. I’ll give it a try and report back. 😊

        • — Kasia on September 18, 2018
        • Reply
        • I used a sherry and it turned out great!

          • — Allana on September 21, 2018
          • Reply
  • 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!

    • — Eve on September 13, 2018
    • Reply
  • 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 on September 10, 2018
    • Reply
    • 😊

      • — Jenn on September 10, 2018
      • Reply
  • 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

    • — Christina on September 10, 2018
    • Reply
    • 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.

      • — Jenn on September 11, 2018
      • Reply
  • 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!

    • — Stacey on September 9, 2018
    • Reply
    • Hi Stacey, So glad you like the recipes! I’d double everything. Enjoy!

      • — Jenn on September 9, 2018
      • Reply
      • 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!

        • — Stacey on September 9, 2018
        • Reply
        • ❤️

          • — Jenn on September 9, 2018
          • Reply
  • Hi Jennifer,
    You mention using a stainless steel pan for better browning. would a cast iron skillet work just as well?

    Thanks,
    Sheila

    • — Sheila Manera on August 29, 2018
    • Reply
    • Hi Sheila, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

      • — Jenn on August 31, 2018
      • Reply
  • Made this tonight and there wasn’t a bite left! It was easy and DELICIOUS!! Thanks Jenn for another winner!

    • — Susan on August 23, 2018
    • Reply
  • 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.

    • — Alison G. on August 20, 2018
    • Reply
  • 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) on August 8, 2018
    • Reply
  • 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!

    • — Laura on August 6, 2018
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  • 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 👩🏻‍🍳

    • — Jennifer on August 5, 2018
    • Reply
  • 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.

    • — Julie on August 4, 2018
    • Reply
  • 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 on August 3, 2018
    • Reply
  • 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.

    • — Joanne on August 2, 2018
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  • 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 on July 31, 2018
    • 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!

      • — Jenn on August 1, 2018
      • Reply
  • 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

    • — Linda on July 25, 2018
    • Reply
    • 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).

      • — Jenn on July 25, 2018
      • Reply
  • 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!

    • — Stephanie on July 5, 2018
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  • 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.

    • — Debbie C on July 3, 2018
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  • 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.

    • — Kelsey on July 2, 2018
    • Reply
  • 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.

    • — Linda Heile on June 29, 2018
    • Reply
    • ☺️

      • — Jenn on June 29, 2018
      • Reply
  • if I pre made the sauce and froze it thawed it and added the cream afterwards would it be okay

    • — Barbara Donatelli on June 27, 2018
    • Reply
    • I don’t recommend it, Barbara – sorry!

      • — Jenn on June 29, 2018
      • Reply
  • This recipe is absolutely delicious! I have made it several times and my family loves it.

    • — Donna Ambrose on June 26, 2018
    • Reply
  • Great recipe! My wife and I enjoyed it very much!

    • — Michael W. on June 24, 2018
    • Reply
  • Battering the chicken causes it to be soggy and doesn’t taste as good as some of the other recipes I’ve made.

    • — Michael howe on June 22, 2018
    • Reply
  • This is THE best Chicken Marsala recipe!

    • — Kelly on June 21, 2018
    • Reply
  • I fixed this the other night and it was so easy and OH MY GAWD was it delicious!

    • — Susan G. on June 18, 2018
    • Reply
  • Absolutely delicious. Followed the recipe as written and wouldn’t change a thing. Great, rich flavor!!

    • — TJ on June 9, 2018
    • Reply
  • 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.

    • — derek on June 9, 2018
    • Reply
  • 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.

    • — derek on June 9, 2018
    • Reply
    • Thanks, Derek. ☺️ Glad you enjoyed it!

      • — Jenn on June 9, 2018
      • Reply
  • 5 stars all the way, it was easy to make! So creamy and delicious. A new staple in my house.

    • — Christy Anderson on June 7, 2018
    • 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!

    • — Maggie on June 5, 2018
    • Reply
  • 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)

    • — Heather on June 3, 2018
    • Reply
  • 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.

    • — Laura on May 31, 2018
    • Reply
  • I made this recipe and my family loved it. Definitely a keeper for another way to make chicken!

    • — Janet on May 30, 2018
    • Reply
  • This was good, and Jen always provides easy to follow directions, but I didn’t think the taste was that great (although others did).

    • — ttag on May 29, 2018
    • Reply
  • 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.

    • — Karen on May 28, 2018
    • Reply
    • 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!)

      • — Jenn F on August 8, 2018
      • Reply
  • Can I use dry herbs since I don’t have fresh on hand?

    • — Jennifer on May 27, 2018
    • Reply
    • Sure, that’s fine. You can cut then back to about 1/3 of the fresh herbs called for. Hope you enjoy!

      • — Jenn on May 27, 2018
      • Reply
  • 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

    • — Sue on May 22, 2018
    • Reply
    • Hi Sue, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

      • — Jenn on May 22, 2018
      • Reply
  • 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!

    • — Kristina on May 9, 2018
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  • 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?

    • — Marisol on May 9, 2018
    • Reply
    • 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!

      • — Jenn on May 10, 2018
      • Reply
  • Excellent. Everyone should try this recipe

    • — Julie on May 2, 2018
    • Reply
  • Is there something else I can use instead of wine?

    • — Katherine Vasquez on May 2, 2018
    • 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! 🙂

      • — Jenn on May 2, 2018
      • Reply
      • 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.

        • — Joanne Meehan on June 11, 2018
        • Reply
  • FANTASTIC !!
    I made this for dinner with my In Laws
    3 times larger than this recipe
    It was fantastic

    • — Matt on April 30, 2018
    • Reply
  • 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

    • — Pattee on April 19, 2018
    • Reply
    • 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!

      • — Jenn on April 19, 2018
      • Reply
    • 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.

      • — Jason Stevens on May 1, 2018
      • Reply
  • can I use something other then heavy creamy in chicken marsala. Looking to make it a little healthier

    • — janice coble on April 19, 2018
    • Reply
    • 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!

      • — Jenn on April 19, 2018
      • Reply
  • 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.

    • — Erica on April 17, 2018
    • Reply
  • 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 ☺

    • — Letitia on March 27, 2018
    • Reply
  • Hi Jenn, I know this is a long shot but is there a suitable substitute for heavy cream?

    • — Amy on March 27, 2018
    • Reply
    • Hi Amy, You could use half and half in place of the cream, although the sauce won’t thicken as much. Hope that helps!

      • — Jenn on March 27, 2018
      • Reply
  • 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!

    • — Linda on March 25, 2018
    • Reply
  • 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.

    • — Denise on March 21, 2018
    • Reply
  • 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??

    • — Jeanette on March 20, 2018
    • Reply
    • Hi Jeanette, it’s doable, but I do think this is really best served right after cooking.

      • — Jenn on March 20, 2018
      • Reply
  • 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 !

    • — Malak on March 16, 2018
    • Reply
  • Simple and delicious. As wonderful left over as the first time around. Love this with buttered dutch noodles. Thank you!

    • — Michael Calcagni on March 12, 2018
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  • Hello,

    Can this recipe be made ahead of time?

    Thanks

    • — Clara on March 12, 2018
    • Reply
    • Hi Clara, I’m sorry but I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked.

      • — Jenn on March 12, 2018
      • Reply
  • 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.

    • — Beth on March 11, 2018
    • Reply
  • 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.

    • — Liz on March 11, 2018
    • Reply
    • Thank you, Liz! 💕

      • — Jenn on March 11, 2018
      • Reply
  • 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.

    • — Samantha on March 8, 2018
    • Reply
  • 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.

    • — Theresa on March 7, 2018
    • Reply
  • 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!!

    • — Sara on March 6, 2018
    • Reply
    • 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!)

      • — Jenn on March 6, 2018
      • Reply
  • 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!

    • — Daniella on March 5, 2018
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  • 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.

    • — Janell Joy on March 4, 2018
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  • So easy to make and the taste was fabulous! Will be a keeper and made more often for family Sunday night dinners!

    • — Connie on March 4, 2018
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  • 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 on March 3, 2018
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  • 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 on March 3, 2018
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  • 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!

    • — Glinda on March 3, 2018
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  • 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!

    • — Carol on March 2, 2018
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  • 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)!!

    • — Dila on March 2, 2018
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  • Amazing recipe! I wouldn’t change a thing. Made this for a dinner party and everyone loved it!

    • — Lorie on March 2, 2018
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  • One word,,,DIVINE !

    • — SweetiePie on March 2, 2018
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  • 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.

    • — Regina Jones on March 1, 2018
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  • 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.

    • — Lynn Marano on March 1, 2018
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  • 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!

    • — Judi Heile on March 1, 2018
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  • Delicious! However I took out the chicken stock and added more wine with pure lemon juice and it turned out fantastic!

    • — D on March 1, 2018
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  • 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.

    • — Lorraine on March 1, 2018
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  • 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!!

    • — Anita Beckett on March 1, 2018
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  • 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!

    • — Christina on March 1, 2018
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  • 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.

    • — Carmen Viada on March 1, 2018
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  • 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.

    • — Sandy on March 1, 2018
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  • 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!

    • — Victoria on March 1, 2018
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  • Delicious. Easy to make.

    • — Kathy on March 1, 2018
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  • 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. 🙂

    • — Margaret on March 1, 2018
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    • 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.

      • — Christina on March 1, 2018
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    • 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?

      • — Linda Soucy on May 5, 2018
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  • This is seriously delicious! I’m making it again tomorrow night just as written. Thanks Jenn!

    • — Sammy on March 1, 2018
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  • 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 😉

    • — Cici on March 1, 2018
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  • 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!

    • — Jessica G. on February 27, 2018
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  • Jen we really enjoyed this meal. My question is there a substitute seasoning for Thyme? Some thought it a little to strong.

    • — Scott on February 25, 2018
    • Reply
    • Sure, Scott – you could try sage or just leave the herbs out entirely.

      • — Jenn on February 26, 2018
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  • 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!

    • — Liz on February 22, 2018
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  • 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 on February 20, 2018
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  • 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!!

    • — Jan Weston on February 20, 2018
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  • 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.

    • — Mary on February 20, 2018
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    • Hi Mary, Yes that would explain it – this recipe definitely needs the cream to thicken properly.

      • — Jenn on February 20, 2018
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  • 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.

    • — David on February 19, 2018
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  • 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.

    • — Jay on February 14, 2018
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  • This was absolutely fantastic!! Six stars!! Tasted even better reheated! Thank you Jenn!

    • — Sandy on February 14, 2018
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  • 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.

    • — Sally on February 14, 2018
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  • 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.

    • — LorraineM on February 13, 2018
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  • 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?

    • — Susan Kemp on February 13, 2018
    • Reply
    • Hi Susan, I wouldn’t recommend making this ahead – it’s really best served right after it’s cooked – sorry!

      • — Jenn on February 13, 2018
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  • 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 on February 13, 2018
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    • 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.

      • — Jenn on February 13, 2018
      • Reply
  • Thank you for all the recipes you share.
    Every one has been so wonderful and has received raves every time I’ve made one.

    • — Eileen Daly on February 13, 2018
    • Reply
    • You’re very welcome – glad you’re enjoying them! 🙂

      • — Jenn on February 13, 2018
      • Reply
  • 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!

    • — Kathleen on February 13, 2018
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  • 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.

    • — Dyan on February 13, 2018
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  • I have some nakke filet (pork neck slices) but no marsala. Would port wine work?

    Thanks
    Marq

    • — Marquita Hammeken on February 9, 2018
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    • Hi Marquita, I haven’t tried this with port wine, but I think it should work. Would love to hear how it turns out!

      • — Jenn on February 9, 2018
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      • 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

        • — Marq on February 10, 2018
        • Reply
        • Hi Marq, If you prefer a sweeter Marsala, you might try a sweet Marsala wine.

          • — Jenn on February 10, 2018
          • Reply
  • Made this for my husband’s birthday and he raved for days about how tasty it was.

    • — Pamela on February 9, 2018
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  • Delicious! Even my son who is not a chicken fan liked this dish.

    • — Laura Kargov on February 8, 2018
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  • 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.

    • — Liesel on February 5, 2018
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  • 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.

    • — Belinda on February 3, 2018
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  • My husband says this is the best thing I’ve ever made!

    • — Kelli Belvin on February 3, 2018
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  • Best chicken Marsala i’ve ever made. Excellent recipe,

    • — Barb on February 2, 2018
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  • 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.

    • — Stephanie N. on February 2, 2018
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  • 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?

    • — Tom on February 2, 2018
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    • Glad you all enjoyed it, Tom. You could definitely use a firm white fish; veal or pork cutlets would be good too.

      • — Jenn on February 2, 2018
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  • 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).

    • — Joy on February 1, 2018
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  • 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!

    • — Liz on February 1, 2018
    • Reply
    • 😊

      • — Jenn on February 2, 2018
      • Reply
  • 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!

    • — Linda Goodwin on February 1, 2018
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  • 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!

    • — Jules on February 1, 2018
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  • 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 on February 1, 2018
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    • Hi Selma, You could definitely use half and half, although the sauce won’t thicken as much. Hope that helps!

      • — Jenn on February 1, 2018
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      • 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 on February 6, 2018
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        • 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)!

          • — Jenn on February 6, 2018
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  • 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!!

    • — Pam hartman on January 31, 2018
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  • 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!!

    • — Ellen on January 30, 2018
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  • 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!!

    • — Arielle on January 29, 2018
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  • 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.

    • — Elizabeth on January 29, 2018
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  • 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!

    • — Jayne on January 28, 2018
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  • I made the chicken marsala and it was fabulous! A definite do again!

    • — Colette on January 28, 2018
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  • 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.

    • — LMP on January 28, 2018
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  • 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!!

    • — Anita Beckett on January 26, 2018
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  • 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!

    • — Frances Elia on January 26, 2018
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  • 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!

    • — Holly on January 26, 2018
    • Reply
    • Hi Holly, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

      • — Jenn on January 28, 2018
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  • 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!

    • — carmel on January 26, 2018
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  • 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 on January 25, 2018
    • 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!

      • — Jenn on January 25, 2018
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  • Possibly the best chicken recipe I have ever cooked. Wow! The whole family loved it. Thank you for another amazing meal.

    • — Leah N. on January 25, 2018
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  • 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 on January 25, 2018
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  • 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 on January 25, 2018
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  • 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!

    • — Lisa on January 25, 2018
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  • 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!!!

    • — Cheryl on January 25, 2018
    • Reply
    • 😊

      • — Jenn on January 25, 2018
      • Reply
  • 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.

    • — Denise on January 25, 2018
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  • 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!!

    • — Brittany on January 25, 2018
    • Reply
  • 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!

    • — Jamie on January 25, 2018
    • Reply
  • Just made this for the first time. Yummy!

    • — Cathy S. on January 25, 2018
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  • 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 on January 23, 2018
    • 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. 🙂

      • — Jenn on January 24, 2018
      • Reply
  • 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!

    • — Colette on January 23, 2018
    • Reply
  • 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.

    • — Alicia Feick on January 23, 2018
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    • 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!

      • — Alicia Feick on January 23, 2018
      • Reply
  • 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!

    • — Carol on January 22, 2018
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  • Hi Jenn,
    The marsala that you used is it dry or sweet.
    Thanks in advance for your response.

    Arlene Nelson

    • — Arlene Nelson on January 22, 2018
    • Reply
    • It’s dry Marsala. Hope you enjoy!

      • — Jenn on January 22, 2018
      • Reply
  • 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.

    • — Traci on January 22, 2018
    • Reply
    • Glad you enjoyed it! I think it would work nicely with veal with no changes necessary.

      • — Jenn on January 23, 2018
      • Reply
  • I made this delicious dish. Can I make it ahead of time like in the morning of serving?

    • — Hugh Jory on January 22, 2018
    • Reply
    • 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.

      • — Jenn on January 22, 2018
      • Reply
  • Tried this and love it. Easy to make and so delicious

    • — Hugh Jory on January 22, 2018
    • Reply
  • 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!

    • — Karen on January 21, 2018
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  • 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.

    • — diane on January 21, 2018
    • Reply
    • 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!

      • — Jenn on January 21, 2018
      • Reply
  • 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 on January 21, 2018
    • 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!

    • — Glinda Lathan on January 20, 2018
    • Reply
  • This recipe is excellent – we loved it! Thank you, Jenn, for sharing all of your great recipes❤️

    • — Glinda Lathan on January 20, 2018
    • Reply
  • Awesome recipe! Made this for the family and it was easy and delicious!

    • — Annak on January 20, 2018
    • Reply
  • This recipe looks great! I have guests who can’t eat either onion/shallots or garlic. Do you have any suggestions for substitutions?

    • — Sue on January 20, 2018
    • Reply
    • 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).

      • — Jenn on January 23, 2018
      • Reply
  • 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 on January 20, 2018
    • Reply
    • Hi Debbie, I’d use a half teaspoon. Hope you enjoy it!

      • — Jenn on January 20, 2018
      • Reply
  • Rich’s makes a non-dairy coffee creamer (frozen) which I have used as a substitute and it works well.

    • — Sharon Zeller on January 19, 2018
    • Reply
  • 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!

      • — Jenn on January 19, 2018
      • Reply
  • Hello Jenn,

    This recipe looks great! Will be trying it shortly. Did you use red or white Marsala?
    Thanks,
    Lisa

    • — Lisa on January 19, 2018
    • Reply
    • Hi Lisa, I have not seen dry Marsala classified as white or red – it is more of a rich caramel color. Hope that helps!

      • — Jenn on January 19, 2018
      • Reply
  • Hi Jennifer, Going to make this tomorrow. Could I sub whole milk for heavy cream for a tad lighter sauce? Thanks, Sally

    • — Sally Grave on January 19, 2018
    • Reply
    • Hi Sally, You can but the sauce won’t thicken up like it would with the cream. Please LMK how it turns out!

      • — Jenn on January 19, 2018
      • Reply
  • 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!

    • — Courtney on January 18, 2018
    • Reply
  • I have Sweet Marsala wine. Would this be an appropriate substitution?
    Thank you!

    • — Rita on January 18, 2018
    • Reply
    • 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.

      • — Jenn on January 18, 2018
      • Reply
  • Hi Jennifer,
    I wonder what stainless steel pan you are using for the recipe “Chicken Masala”?and what size?
    Best Regards,
    Marjanne

    • — Marjanne on January 18, 2018
    • Reply
    • Hi Marjanne, I’m using a 12-inch All-Clad pan. Hope that helps!

      • — Jenn on January 18, 2018
      • Reply
  • 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!

      • — Jenn on January 19, 2018
      • Reply
  • The recipe calls for dry Marasala wine, but is it red or white?

    • — Stewart Katz on January 18, 2018
    • Reply
    • 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!

      • — Jenn on January 19, 2018
      • Reply
  • 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

    • — Najwa on January 18, 2018
    • Reply
    • 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. 🙂

      • — Jenn on January 18, 2018
      • Reply
  • Hi, could this dish be made dairy free?

    • — Kate on January 18, 2018
    • Reply
    • 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.

      • — Jenn on January 18, 2018
      • Reply
      • What if I used a cornstarch or cup 4 cup (just about the same thing!) slurry to thicken?

        • — Kate on January 18, 2018
        • Reply
        • Good idea! I’d love to know how it turns out if you try it.

          • — Jenn on January 18, 2018
          • Reply
  • 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!

    • — Lisa - DE on January 18, 2018
    • Reply
    • Hi Lisa, I think you could just leave them out – or thinly sliced bell peppers would be good.

      • — Jenn on January 18, 2018
      • Reply
      • I made this tonight with no mushrooms but followed all other directions and it was AMAZING!!! Thank you for all of your wonderful recipes!

        • — Lisa - DE on January 20, 2018
        • Reply
  • 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?

    • — Aron Green on January 18, 2018
    • Reply
    • Hi Aron, As long as your cast iron pan is well seasoned, it should be just fine. Hope you enjoy!

      • — Jenn on January 18, 2018
      • Reply
  • 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

    • — Sharon on January 18, 2018
    • Reply
    • 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.

      • — Jenn on January 18, 2018
      • Reply
  • 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.

    • — Cindy on January 18, 2018
    • Reply
    • 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.

      • — Jenn on January 18, 2018
      • Reply
  • I think your photos are wonderful. Every step is clear. I must also add…delicious.

    • — Betsy on January 18, 2018
    • Reply
    • Thanks, Betsy – glad you like them! 🙂

      • — Jenn on January 18, 2018
      • Reply
  • Hi Jen,

    Could you offer some advice for altering the recipe for people who can’t do dairy?

    • — Mimi on January 18, 2018
    • Reply
    • 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.

      • — Jenn on January 18, 2018
      • Reply
  • What would you pair this with ?

    • — LeeAnn on January 18, 2018
    • Reply
    • 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!

      • — Jenn on January 18, 2018
      • Reply

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