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Chicken Marsala is a classic Italian-American recipe, ready in just 35 minutes. Golden brown chicken is smothered in a rich, creamy Marsala wine sauce with mushrooms, garlic, and shallots.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Quick and Easy – Chicken Marsala is ready in just 35 minutes, making it a perfect choice for busy weeknights.
- Flavorful – Marsala wine, mushrooms, and cream combine for a rich, savory sauce.
- Impressive and Delicious – It’s a simple-to-make dish that will impress your family and friends.
How To Make Chicken Marsala
See recipe card below for ingredient quantities and full instructions.
- Mix together flour, salt, pepper, garlic powder, and paprika in a plastic bag.
- Coat chicken cutlets in the flour mixture.
- Brown the chicken cutlets until lightly golden brown and set aside.
- Saute mushrooms and shallot until browned, then add garlic and cook for 1 minute.
- Add the Marsala wine and reduce, then add chicken broth.
- Add heavy cream and chicken, and let the sauce thicken.
The Marsala sauce is typically made of Marsala wine, mushrooms, chicken broth or stock, heavy cream, garlic, shallots, and seasonings.
Marsala wine is a sweet or dry fortified wine often used in cooking. It is produced in the region surrounding Marsala, a coastal town in western Sicily, Italy.
When selecting Marsala wine for this recipe, choose either Dry or Semi-Dry Marsala, as they provide a balanced, savory flavor that enhances the dish without overwhelming it with sweetness. Dry Marsala is the classic choice, while Semi-Dry adds a subtle touch of sweetness. Avoid Sweet Marsala, reserved for desserts, and premium Aged Marsala, which may lose its nuances in the sauce.
If you can’t find a bottle of marsala wine in the wine section of your grocery store, look for Marsala cooking wine in the cooking wine and sherry section of the store, usually with the oil and vinegar. If needed, you can substitute it with Madeira, sherry, or vermouth.
Yes, you can omit mushrooms or replace them with another vegetable of your choice
Use a meat thermometer to ensure the chicken reaches 165°F internal temperature.
While it’s best enjoyed fresh, you can make components in advance and assemble before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saute pan on the stovetop over low heat, or gently in the microwave.
- Pat the chicken dry before dredging in flour for a crispy crust.
- Don’t overcrowd the pan when sautéing chicken or it will steam instead of brown. Pieces should not be touching; cook in batches if necessary.
- Chicken Cutlets – Use thin chicken cutlets for quicker cooking. If you can’t find chicken cutlets, you can buy boneless skinless chicken breasts and slice them in half horizontally to create 2 thin cutlets. You can also substitute with boneless skinless chicken thighs.
- Serving Suggestions – We love serving Chicken Marsala with garlic mashed potatoes or buttered noodles. Serve with a side that can soak up the delicious sauce.
Delicious Chicken Recipes to Try Next
- Skillet Chicken Pomodoro
- Creamy Tuscan Chicken
- Chicken Potato Casserole
- Smothered Chicken
- Crispy Chicken Salad
- 1 ½ pounds chicken breast cutlets
- 1/3 cup all purpose flour
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1 large shallot sliced thin
- 2 garlic cloves minced
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons fresh parsley chopped
- In a gallon ziplock bag mix together the flour, salt, pepper, garlic powder, and paprika.
- Dredge chicken cutlets in flour and shake off any excess.
- Heat a large pan over medium-high heat and add the butter and olive oil. Add the chicken cutlets to the pan and cook for 3-4 minutes on each side, until lightly golden brown and a thermometer registers 165℉. Remove to a plate and cover with foil.
- Wipe out any burned flour bits (browned is ok), and add a bit more oil or butter if needed. Add the mushrooms and shallots and cook for 5-6 minutes, or until they are browned and have given up their moisture. Add in the garlic and cook for 1 more minute.
- Add in the Marsala and reduce by half. Add in the chicken broth and continue to cook for 3-4 minutes. Add in the cream and chicken, and cook until heated through and the sauce is thickened. Garnish with fresh chopped parsley and serve.