Chicken Marsala always brings a bit of warmth to the table. As soon as the Marsala wine sizzles in the pan and mixes with the mushrooms and garlic, my kitchen fills with that rich, earthy aroma I never get tired of. It’s the kind of dinner I reach for when I want something relaxed but still a little elegant, easy to make, but always satisfying. Recipe includes a how-to video!

Recipe

Chicken Marsala Recipe

Over the years, I’ve adjusted a few things in my chicken marsala recipe to suit how I like it.

Instead of pounding the chicken, I slice the breasts in half lengthwise. It’s quicker, less mess, and they cook to that perfect golden color every time.

The sauce is always the part I look forward to most in this easy dinner.

Buttery mushrooms, soft shallots, and a splash of Marsala wine, they come together in one pan to create something truly comforting.

It’s the kind of cozy meal that feels special without being complicated.

Just rich, deep flavor that makes this Chicken Marsala a go-to for weeknights or any night you want something simple and satisfying.

Chicken marsala is one of those dishes that feels like it came from a nice restaurant, but it fits easily into a cozy weeknight dinner at home.

Jump to:

⭐Why You'll Love This Chicken Marsala
🧾Chicken Marsala Ingredients
👩🏻‍🍳How to Make Chicken Marsala
🍽 What to Serve with Chicken Marsala
💭Tips for Recipe Success
🐓More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Chicken Marsala

Simple Ingredients, Big Payoff: You don’t need anything fancy, just a few pantry staples and a good splash of Marsala wine.
Quick and Elegant: You can have this ready in under an hour, and it still feels like something you'd serve for a special occasion.
Rich, Cozy Flavor: The sauce is warm and flavorful with mushrooms, garlic, and just the right amount of sweetness from the wine.
Easy to Customize: Serve it with pasta, mashed potatoes, or even crusty bread, anything to soak up that delicious sauce.

🧾Chicken Marsala Ingredients

Here’s what you need to make this Chicken Marsala recipe:

For the Chicken:

Boneless Skinless Chicken Breasts: I always slice the breasts in half lengthwise instead of pounding, they cook faster and stay tender, plus it’s just easier for me.
Salt and Black Pepper: A simple combo that brings out the best in the chicken without overpowering it.
All-Purpose Flour: Just enough to lightly coat the chicken so it gets a golden crust and helps the sauce stick better.
Extra Virgin Olive Oil: I use a good drizzle here to get that beautiful sear on the chicken, it adds flavor and helps everything cook evenly.

For the Marsala Sauce:

Unsalted Butter: I melt this into the pan after the chicken, makes the mushrooms rich and gives the sauce that silky finish I love.
Button Mushrooms: I usually go with button mushrooms because they’re easy to find and soak up all the sauce beautifully.
Shallot: I like using a shallot instead of a regular onion, it’s milder and sweeter, which works perfectly in this dish.
Garlic Cloves: A couple of fresh cloves add so much flavor. I always keep garlic on hand for recipes like this.
Salt and Black Pepper: Just a little more to season the sauce while it comes together, I taste and adjust as I go.
Fresh Thyme: A few sprigs of fresh thyme add such a lovely, earthy aroma. I toss them in whole and let them simmer.
Flour: A little sprinkle thickens the sauce just enough without making it heavy.
Marsala Wine: This is what makes the dish! I use dry Marsala, it gives the sauce that deep, sweet but savory flavor I can’t get enough of.
Chicken Broth: It balances out the richness of the wine and brings the whole sauce together.
Parsley: I always finish with a handful of chopped parsley, it brightens up the whole dish and looks so fresh on the plate.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Chicken Marsala

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Slice the Chicken: Cut each chicken breast in half lengthwise to make four thin cutlets.

2. Season and Coat: Sprinkle the cutlets with salt, pepper, and garlic powder, then lightly coat them with flour.

3. Cook the Chicken: Heat extra virgin olive oil in a skillet over medium heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through. Set aside.

4. Sauté the Mushrooms: In the same pan, melt the butter and add the mushrooms. Cook until browned and softened.

5. Add Aromatics and Seasonings: Stir in the shallot and garlic, cooking for 1–2 minutes until fragrant. Add thyme, salt, and pepper.

6. Thicken and Deglaze the Sauce: Stir in a bit of flour to help the sauce thicken. Pour the Marsala wine, scraping up any browned bits from the bottom. Let it simmer briefly.

7. Simmer: Add the chicken broth and simmer again until slightly thickened.

8. Finish and Serve: Return the chicken to the skillet and simmer in the sauce for about 3 minutes. Sprinkle with fresh parsley and serve warm.

🍽 What to Serve with Chicken Marsala

When I serve Chicken Marsala, I usually go with creamy mashed potatoes or fresh pasta to catch all that rich sauce. A few slices of crusty ciabatta or garlic bread are perfect for dipping too.

For something lighter, I like pairing it with steamed green beans or a tomato burrata salad. And if there’s room for dessert, lemon mousse is my favorite way to finish the meal.

💭Tips for Recipe Success

Let the Wine Reduce Properly: I always give the Marsala wine a few minutes to simmer on its own before adding the broth, it helps concentrate the flavor and keeps the sauce from tasting too sharp.

Slice the Mushrooms Evenly: I try to cut the mushrooms all about the same size so they cook evenly and stay tender without getting soggy.

Don’t Overcrowd the Pan: I cook the chicken in batches if needed, this gives it a nice golden sear instead of steaming it.

Use a Wide Skillet: A roomy pan helps the sauce reduce properly and gives you space to stir without spilling.

Store Leftovers the Right Way: I let the chicken cool completely, then store it in an airtight container in the fridge. It keeps well for up to 3 days, and the sauce actually tastes even better the next day!