Chicken Marsala Recipe

I’ve been perfecting my chicken marsala for years, and I’ll tell you what separates the restaurant-quality versions from the disappointing ones. It’s not just about the wine you choose or how you pound the chicken—though both matter. The real secret lies in a technique most home cooks skip entirely, one that transforms this dish from good to absolutely unforgettable. Once you understand this missing piece, you’ll never approach marsala the same way again.

Recipe

I’m going to make a bold statement here: this is hands down the best Chicken Marsala recipe you’ll ever make, and I’ve tested it countless times to get it absolutely perfect. What makes this version so incredible is the combination of perfectly seasoned, golden-brown chicken cutlets and a rich, velvety Marsala wine sauce that’s loaded with tender mushrooms and fresh herbs.

I learned this technique from my Italian grandmother, who always said the secret is in the layering of flavors—first building that gorgeous caramelized crust on the chicken, then deglazing the pan to capture every single bit of that beautiful fond, and finally creating a sauce that’s silky enough to coat the back of a spoon.

The result is pure magic: each bite delivers juicy, tender chicken with an earthy, wine-forward sauce that has just the right balance of savory depth and subtle sweetness from the Marsala. The mushrooms practically melt in your mouth, and when you serve this over creamy mashed potatoes or fresh pasta, it becomes the kind of restaurant-quality meal that’ll have everyone at your table asking for seconds.

Trust me, once you smell that intoxicating aroma of garlic, wine, and herbs bubbling away in your kitchen, you’ll understand why this recipe has become my absolute go-to for impressing guests—and it’s so much easier to make than you might think.

Ingredients

Here’s the thing about Chicken Marsala—this dish lives and dies by the quality of your ingredients. Get the good stuff, and you’ll taste the difference in every single bite.

The Marsala wine isn’t just a splash of alcohol; it’s the soul of this dish, so don’t cheap out with cooking wine from the bottom shelf.

And trust me on the fresh herbs—they’ll make your kitchen smell like an Italian trattoria.

How to Make the Best Classic Italian-Style Chicken Marsala

Season the chicken thoroughly with salt and pepper on both sides before cooking

This step is vital because it builds the foundational flavor of your dish. Don’t be shy with the seasoning – the chicken needs enough salt to penetrate the meat and enhance its natural taste.

Pat the chicken dry with paper towels first, as moisture will prevent proper browning and seasoning adhesion.

Dredge each chicken piece lightly in flour, shaking off any excess

The flour coating creates a golden crust and helps thicken the marsala sauce later. Use a shallow dish and press the chicken gently into the flour, then shake vigorously to remove excess – too much flour will create a gummy coating.

Work with one piece at a time to prevent the flour from getting soggy.

Heat olive oil and butter in a large skillet over medium-high heat until the butter stops foaming

This combination gives you the best of both worlds – olive oil prevents burning while butter adds rich flavor.

Wait for the foaming to subside because that’s when the water has evaporated from the butter, signaling it’s ready for searing.

A 12-inch skillet works best to avoid overcrowding.

Sear the chicken pieces for 3-4 minutes per side until golden brown, then remove and set aside

Don’t move the chicken once it hits the pan – let it develop that beautiful golden crust. You’ll hear an immediate sizzle if your pan is hot enough.

The chicken doesn’t need to be fully cooked through at this stage since it will finish cooking in the sauce.

Transfer to a plate and tent with foil to keep warm.

Add sliced mushrooms to the same pan and cook for 5-6 minutes until they release their moisture and turn golden

Use the flavorful browned bits left from the chicken – they’re liquid gold for your sauce.

Don’t stir the mushrooms too frequently; let them sit and caramelize. They’ll initially release water, but keep cooking until that evaporates and they start browning.

Baby bella or cremini mushrooms work beautifully here.

Pour in the marsala wine, scraping up any browned bits from the bottom of the pan

Use a wooden spoon to scrape up those caramelized bits – they’re packed with flavor and will enrich your sauce.

The wine will bubble vigorously at first, which is perfect for cooking off the alcohol.

Sweet marsala is traditional, but dry marsala works too if you prefer less sweetness.

Add chicken broth and let the mixture simmer for 2-3 minutes to reduce slightly

This step concentrates the flavors and creates the perfect sauce consistency.

The liquid should reduce by about one-third, creating a silky base that will coat the chicken beautifully.

If your sauce seems too thin, let it simmer a bit longer; too thick, add a splash more broth.

Return the chicken to the pan and simmer for 8-10 minutes until the internal temperature reaches 165°F****

Nestle the chicken pieces into the sauce, spooning some over the top to keep them moist.

The gentle simmer finishes cooking the chicken while infusing it with the marsala flavors.

Use a meat thermometer to check the thickest part – this guarantees perfectly cooked, juicy chicken every time.

Stir in cold butter pieces at the end to create a glossy, restaurant-quality sauce****

Remove the pan from heat before adding the butter – this prevents it from breaking and guarantees a silky finish.

Swirl the pan gently rather than stirring vigorously.

This final touch transforms your sauce from good to absolutely spectacular, giving it that professional sheen and rich mouthfeel.

Chef Tips

The secret to restaurant-quality Chicken Marsala lies in controlling your heat and timing. I recommend pounding chicken to even thickness for uniform cooking.

Sharp knife skills guarantee clean cuts that cook evenly. Don’t overcrowd your pan—this drops temperature and steams the meat.

Finally, master proper plating techniques by spooning sauce around, not over, the chicken for elegant presentation.

Nutrition

This classic Italian-American dish provides a well-balanced meal with lean protein from chicken breast and rich flavors from the Marsala wine sauce. The nutritional profile makes it a satisfying dinner option that can fit into various dietary plans.

What You’ll Love About This Recipe

This classic Italian-American dish brings restaurant-quality elegance right to your dinner table, and trust me, it’s way easier than you might think. The rich, savory marsala wine sauce paired with tender chicken creates a meal that feels fancy enough for guests but simple enough for a Tuesday night.

Quick and Simple Preparation – With just a handful of ingredients and about 30 minutes from start to finish, you’ll have a gourmet meal that looks like you spent hours in the kitchen, even though you probably spent more time deciding what to watch on Netflix.

Budget-Friendly Elegance – Using affordable chicken cutlets and basic pantry staples, this recipe proves you don’t need expensive ingredients to create something that tastes like it came from your favorite Italian restaurant, and your wallet will thank you too.

Impressive Flavor Profile – The earthy mushrooms, sweet marsala wine, and savory herbs come together in a sauce so delicious that you’ll want to lick the pan clean, and honestly, I won’t judge you if you do because I’ve been there myself.

Recipe Card

This classic Italian-American dish transforms simple chicken cutlets into an elegant meal with a rich, savory Marsala wine sauce. The tender chicken is lightly floured and pan-seared to golden perfection, then simmered in a luxurious sauce made with mushrooms, Marsala wine, and cream that creates layers of deep, complex flavors.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons olive oil
• 4 tablespoons butter, divided
• 8 oz cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• ¾ cup dry Marsala wine
• ½ cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
3. Cook chicken 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
4. Add mushrooms to the same skillet and cook 5 minutes until softened.
5. Add garlic and cook 30 seconds until fragrant.
6. Pour in Marsala wine, scraping up browned bits, and simmer 3 minutes.
7. Stir in cream and remaining 2 tablespoons butter.
8. Return chicken to skillet and simmer 2-3 minutes to heat through.
9. Garnish with fresh parsley before serving.

Notes:

Use dry Marsala wine rather than sweet for the best flavor balance.

If the sauce becomes too thick, thin with a splash of chicken broth.

Make certain chicken is pounded evenly for uniform cooking.

Equipment:

Large skillet, meat mallet or rolling pin, measuring cups, cutting board

Time:

Prep time: 15 minutes

Cooking time: 20 minutes

Cuisine: Italian-American

Serving: 4 servings