30-Min Chicken Marsala Recipe (Restaurant-Quality!)

Chicken Marsala stands as one of the most beloved Italian-American dishes that has captured hearts across dinner tables worldwide. This succulent dish features thinly sliced pieces of tender, pan-fried chicken breast nestled in a rich mushroom sauce made with Marsala wine. The name comes from the fortified Italian wine used to give the dish its trademark deep, nutty, and slightly sweet flavor.

With an impressive rating of 4.6 stars from over 6,003 reviews, this Italian-style recipe proves that home cooks can create restaurant-quality meals with surprisingly simple techniques. Unlike complex dishes such as stuffed chicken that require extensive preparation, the dish combines pan-fried chicken breasts with sweet Marsala wine and a luxurious mushroom sauce that’s both super quick and easy to make, perfect for weeknight dinner yet sophisticated enough for company.

Quick Answer: How Do You Make Chicken Marsala?

Brief History and Italian-American Origins

What makes chicken marsala so appealing is its perfect balance of elegance and accessibility. Home cooks love that they can make this restaurant-quality chicken dish at home in just 30 minutes. The combination of golden, pan-fried chicken cutlets with mushrooms and a rich Marsala wine sauce creates a meal that sounds like a fancy restaurant dish but is surprisingly easy to make at home using just one pan.

The versatility of these perfectly seasoned cutlets means they can also be repurposed for other dishes – many home cooks prepare extra to use in a delicious chicken cutlet sandwich for lunch the next day.

Why This Recipe is Popular

The best thing about chicken marsala is that it is both fancy and affordable. What home cooks like most is that they can prepare this restaurant quality chicken dish at home within a span of 30 minutes. This is a golden, pan-fried chicken cutlets mixed with mushrooms and a mushy Marsala wine sauce that, despite its high time and price on the menu, is actually pretty simple to prepare in the kitchen with only one pan.

What Makes It Special

The secret of chicken marsala is that it consists of the main ingredients rich Marsala wine to give it flavor and taste, fresh mushrooms to give it a sense of earthiness and texture and the creamy sauce to unite it all. Despite its high level of sophistication, the dish is complemented well with simple meals such as pasta, rice, polenta or Parmesan smashed potatoes.

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Ingredients (Serves 4)

• ¼ cup all-purpose flour for coating
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp dried oregano
• 4 medium skinless, boneless chicken breasts, pounded to ¼ inch thick
• 4 tbsp butter
• 4 tbsp olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine
• ¼ cup cooking sherry

Directions

Preparation of Ingredients: It is necessary to prepare all the ingredients in advance. This mise a place technique will make cooking easy.

Make Flour Mix: Mix flour, salt, pepper, and oregano in a shallow bowl for the coating mixture.

Coat chicken: Lightly dredge the chicken breasts in the mixture of flour making sure that both sides are covered.

Brown Chicken: In a large skillet, butter and olive oil are heated on medium heat. Gently brown chicken on both sides till it turns golden and cooked through.

Add Mushrooms and Wine: Add Marsala wine and cooking sherry and mushrooms sliced to the same pan.

Simers: Simmer and cover some 10 minutes, and turn chicken, till cooked.

Serve Hot: To serve with any side dish of your choice.

Creamy Chicken Marsala

This rich version incorporates heavy cream for special occasions, creating an enhanced flavor profile that elevates the classic recipe.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1½ lbs boneless, skinless chicken breasts, pounded to ¼-inch thick (or chicken tenderloins)
• 3 tbsp all-purpose flour
• ¾ tsp salt, divided
• ¼ tsp freshly ground black pepper, divided
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 8-oz package sliced bella or button mushrooms
• 3 tbsp finely chopped shallots (from 1 shallot)
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 tsp fresh thyme, chopped
• 2 tbsp fresh Italian parsley, chopped (optional garnish)

Instructions

Coat Chicken: Combine flour, ¾ tsp salt, and ¼ tsp pepper in a ziplock bag. Add chicken, seal, and shake to coat evenly.

Cook Chicken: In a large skillet over medium-high heat, heat olive oil and 2 tbsp butter. Shake excess flour from chicken and cook until golden and just cooked through, about 5–6 minutes, flipping once. Set aside.

Sauté Mushrooms: In the same pan, melt remaining 1 tbsp butter. Add mushrooms and cook for 3–4 minutes until browned. Add shallots, garlic, and ¼ tsp salt. Cook 1–2 minutes more.

Make Sauce: Add broth, Marsala wine, heavy cream, thyme, ¼ tsp salt, and ⅛ tsp pepper. Scrape up brown bits from the bottom. Bring to a boil, then simmer 10–15 minutes uncovered until sauce reduces by half and thickens.

Finish Dish: Return chicken with juices to the skillet. Reduce heat to low and simmer 2–3 minutes until warmed through and sauce thickens slightly.

Serve: Garnish with parsley if desired and serve hot with your side of choice.

Quick 20-Minute Chicken Marsala

Perfect for busy weeknights, this simplified version uses time-saving tips and shortcuts while maintaining the dish’s signature flavors.

Time-Saving Tips:

• Use pre-sliced mushrooms
• Pound chicken breasts to uniform thickness for faster cooking
• Have all ingredients measured and ready before starting
• Use one-pan preparation to minimize cleanup

Healthy Chicken Marsala

This lower calorie version incorporates smart substitutions while preserving the dish’s beloved taste.

Substitutions for Healthier Version:

• Replace heavy cream with Greek yogurt or light cream
• Use cooking spray instead of some butter
• Increase vegetable content with additional mushrooms
• Serve over zucchini noodles or cauliflower rice

Nutritional Information (Per Serving):

• Calories: 448
• Fat: 24g (Saturated: 10g)
• Carbs: 11g
• Protein: 33g
• Sodium: 200mg
• Cholesterol: 133mg

Essential Ingredients Guide

Main Ingredients

Chicken Breast Selection and Preparation The main ingredient of an excellent chicken marsala is well grilled chicken breasts. Select boneless, skinless chicken breasts and pound them to a smooth 1 /4-inch. This guarantees consistency in cooking and eliminates overcooked and dry meat. In case of large chicken breasts (2 or 3 chunks of around 3/4lb each), cut them in half along their length and pound them.

Types of Marsala wine The flagship product should be chosen well. Dry Marsa wine is the best to use because it has the best balance of flavor. Do not use Marsala cooking wine with low quality and preservatives. It should be a wine that you would love drinking because not all the alcohol is lost in cooking.

Mushroom Varieties Button mushrooms were used traditionally, however cremini (baby bella) mushrooms have more flavor. Shiitake mushrooms would offer the same, but with a more earthy, umami-filled substitute. Mushrooms should always be cut evenly in order to cook.

Dredging Flour Flour for Dredging All-purpose flour is known to form the ideal coating on chicken to ensure that it has the golden-brown appearance as well as to give a slight thickening to the sauce.

Pantry Staples

Olive Oil and Butter The blend of unsalted butter and olive oil gives the perfect cooking fat and it is because the oil does not burn at higher temperatures as compared to butter.

Chicken Broth Low-sodium chicken broth works as a depth additive, but it is not too salty. Unsalted ones give greater control to the final seasoning.

Heavy Cream Heavy cream balances and enriches the sauce producing the famous creamy taste. This ingredient is not to be overlooked as it changes the dish.

Fresh Herbs Fresh thyme, Italian parsley and oregano add much to the dish in comparison to the dried versions, but dried herbs can be used in a pinch.

The flavor basis is made of seasonings Salt, freshly ground black pepper and minced garlic.

Ingredient Substitutions

Wine Alternatives Marsala wine is not always available, but dry white wine or cooking sherry can be used but the flavor profile will be slightly different. In non-alcoholic ones, add the rest of the chicken broth and a splash of balsamic vinegar.

Dairy-Free alternatives Coconut cream or cashew cream may be used instead of heavy cream as dairy-free alternatives.

Alternatives: Gluten-Free Gluten-free flour or almond flour combinations would also be effective in coating chicken.

Mushroom Substitutes In case you are not a fan of mushrooms, you can replace them with thin sliced bell pepper or zucchini.

Cooking Techniques & Tips

Preparation Methods

Pounding to even thickness of the chicken Place the chicken breasts inside a plastic wrap or a ziplock bag. Pounding Pound the centerness with a meat mallet or rolling pin to the desired uniform thickness of 1/4 inch. This makes the food cook evenly and avoids drying ends.

Appropriate Dredging Process Dry chicken then dredge in seasoned flour. This assists in the adhesion of the coating, and forms a more golden crust. Vibrate off the surplus flour to avoid heavy coating.

Mise en Place Preparation of Ingredients Prepare All ingredients in advance before the cooking process starts. This method is French and it eliminates over cooking and provides smooth performance.

Cooking Process

Perfect Golden-Brown Chicken To obtain the right level of heat in the skillet first. The oil must not smoke but it should be glittering. Do not overcrowd pan and do not push chicken and wait until it is ready to come out of pan.

Mushroom Sauteing Considerations Do not place too many mushrooms in the pan; they will not be browned they will steam. Bake until the moisture in the mushrooms is released and they acquire golden coloring.

Wine Reduction Techniques allow the wine to reduce completely to eliminate the crude alcohol flavor. To condense flavors and attain right consistency, the sauce must be allowed to simmer without the lid.

Sauce Thickness and Flavour Balance The sauce becomes thick at the end of cooking, hence an individual should not hurry when simmering. Salt and add flavor and then serve.

Pro Chef Tips

Temperature Control for Tender Chicken Use medium to medium-high heat for cooking chicken. Too high heat burns the exterior before the interior cooks through.

Deglazing the Pan Properly Scrape up browned bits from the bottom of the pan when adding liquids. These fond bits add tremendous flavor to the sauce.

How to Prevent Curdling in Cream Sauces Remove the pan from heat before stirring in heavy cream to prevent curdling. Return to low heat if further warming is needed.

Timing for Perfect Results Tent cooked chicken with foil to keep warm while finishing the sauce. This prevents overcooking while ensuring everything stays hot.

Serving Suggestions & Pairings

Traditional Sides

Pasta Options Fettuccine, linguine, and penne all pair beautifully with chicken marsala. The sauce coats long pasta particularly well.

Rice and Risotto Options Plain white rice absorbs the delicious sauce, while cheesy risotto creates an indulgent combination.

Potato Preparations Mashed potatoes, baked potatoes, or Parmesan smashed potatoes all complement the rich sauce perfectly.

Polenta Creamy polenta provides a traditional Italian base that soaks up the flavorful sauce.

Vegetable Accompaniments

Green Beans Almondine The crisp texture and nutty flavor balance the rich chicken and sauce.

Roasted Asparagus Simple roasted asparagus or steamed asparagus provides fresh contrast.

Sautéed Spinach Wilted spinach adds color and nutrients to the plate.

Garlic Bread Crusty bread or dinner rolls help capture every drop of sauce.

Wine Pairings 

Best Wines to Complement the Dish Pinot Noir, Chardonnay, or even the same Marsala wine used in cooking pair wonderfully.

Non-Alcoholic Beverage Options Sparkling water with lemon or grape juice provide refreshing contrasts to the rich dish.

Recipe Variations & Adaptations

Protein Alternatives

Chicken Thighs Version Boneless chicken thighs offer more flavor and remain moist during cooking, though they require slightly longer cooking times.

Pork Marsala Pork tenderloin or pork chops work beautifully with the same sauce preparation.

Veal Marsala The traditional Italian preparation uses veal cutlets for an authentic experience.

Vegetarian Mushroom Marsala Portobello mushrooms or mixed wild mushrooms create a satisfying vegetarian version.

Dietary Modifications

Keto-Friendly Version Omit flour coating and serve over zucchini noodles or cauliflower rice.

Paleo Adaptation Use almond flour for coating and coconut cream instead of dairy cream.

Low-Sodium Options Use low-sodium broth and reduce added salt, relying on herbs and wine for flavor.

International Twists

Mediterranean Style Add sun-dried tomatoes and olives for Mediterranean flair.

French-Inspired Version Incorporate herbs de Provence and white wine for French influence.

American Comfort Food Version Serve over buttermilk biscuits for a Southern twist.

Storage & Meal Prep

Make-Ahead Instructions

Prepping Ingredients in Advance Pound and dredge chicken up to 4 hours ahead. Store covered in the refrigerator. Slice mushrooms and measure seasonings in advance.

Partial Cooking Methods Cook chicken completely but stop before making the sauce. Reheat gently when ready to serve.

Storage Containers and Timing Use airtight containers for prepped ingredients and assembled dishes.

Leftover Management

Proper Refrigerator Storage Store leftovers in the refrigerator for 3-4 days in airtight containers.

Freezing Instructions Freeze in freezer-safe containers for up to two months. The sauce may separate slightly upon thawing but will come together when reheated.

Reheating Methods Thaw in the refrigerator overnight and reheat in a 350°F oven or gently on the stovetop to prevent overcooking.

Meal Prep Tips

Batch Cooking Strategies Double the recipe and freeze half for future quick dinners.

Portion Control Divide into individual serving containers for grab-and-go meals.

Weekly Meal Planning Integration Pair with different sides throughout the week for variety.

Troubleshooting Common Issues

Cooking Problems

Dry or Overcooked Chicken Solutions Pound chicken evenly and don’t overcook. Use a meat thermometer to ensure internal temperature reaches 165°F.

Sauce Too Thin or Too Thick Fixes For thin sauce, simmer longer uncovered. For thick sauce, add a splash of chicken broth.

Wine Taste Too Strong Remedies Let wine reduce fully and balance with cream and herbs.

Mushrooms Releasing Too Much Water Don’t overcrowd the pan and cook until moisture evaporates before browning occurs.

Ingredient Issues

Marsala Wine Not Available Alternatives Substitute with dry sherry, white wine, or additional chicken broth with balsamic vinegar.

Cream Sauce Breaking Solutions Remove from heat before adding cream and stir gently. If it breaks, whisk in cold butter off the heat.

Flour Lumps Prevention Whisk flour mixture thoroughly and shake excess from chicken before cooking.

Nutritional Information

Calorie Breakdown

Per Serving Nutritional Facts (Classic Version):

• Calories: 537
• Fat: 32g (Saturated: 16g)
• Carbs: 12g
• Protein: 43g
• Cholesterol: 203mg
• Sodium: 877mg

Health Benefits

Protein Content and Quality Chicken provides complete protein essential for muscle maintenance and growth.

Antioxidants from Mushrooms Mushrooms offer selenium, potassium, and B vitamins.

Moderate Wine Consumption Considerations The alcohol content reduces significantly during cooking, leaving primarily flavor compounds.

Frequently Asked Questions.

What’s The Difference Between Dry and Sweet Marsala?

Can I Make This Without Mushrooms?

How do I know When Chicken is Done?