This post may contain affiliate links. See my disclosure policy.
My chicken marsala recipe features pan-fried chicken cutlets simmered in a creamy mushroom sauce. It’s my family’s favorite simple yet elegant weeknight dinner.
If you’re hungry for more Italian-inspired chicken recipes, try my chicken caprese, chicken Milanese, or chicken piccata next!
Table of Contents
Looking for a restaurant-style chicken dinner that’ll remind you of your favorite Italian restaurant? You need to try my chicken marsala recipe.
If you’re unfamiliar, this classic Italian-American dish features crispy chicken cutlets simmered in caramelized mushrooms and a marsala wine cream sauce. Despite its rich flavor, I knew I could make a one-skillet, 20-minute version–and now my family’s rightly obsessed!
Why I love this recipe
- Restaurant-worthy flavor. The chicken is juicy yet crispy, the mushrooms are tender, and the rich gravy has an addictive nuttiness from the wine.
- A weeknight no-brainer. Despite its rich flavor, this dish takes no time to cook, and I made sure even a novice home cook could make this recipe.
- Perfect for any occasion. Like my parmesan crusted chicken, this is fast and low-effort enough for a weeknight meal yet sophisticated enough for a romantic date night.
Key ingredients
- Chicken breasts. I prefer boneless skineless chicken breasts since they cook quickly and remain tender. I also had luck with boneless chicken thighs, though they take 5-7 minutes longer to cook, depending on the size. I don’t recommend bone-in chicken or chicken tenders.
- Marsala wine. This gives the dish its signature rich and nutty flavor. Opt for dry Marsala wine, as this is my preferred cooking wine.
- Shallots. Due to their delicate flavor, I much prefer shallots over onions for this recipe.
- Mushrooms. I like using cremini mushrooms for this recipe as they’re convenient and hold their shape nicely in the sauce. Other types of mushrooms, like white button mushrooms, can also be used.
- Heavy cream. For a rich, creamy sauce.
- Chicken broth. I prefer using a good quality, low-sodium broth so I have more control over the salt content.
- Flour. Coating the chicken in a tiny bit of flour before pan-frying is a surefire way to trap the juices inside, yielding juicy meat.
- Unsalted butter and olive oil. A combination of butter and oil is best when working with chicken. It keeps it from cooking and gives the pan juices extra flavor.
- Salt and black pepper. To taste.
- Parsley. Fresh chopped parsley for garnish.
How to make chicken marsala
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the chicken. Pat the chicken dry, butterfly it (slice it in half but leave it connected), and pound them to get an even thickness. Season them and dredge them in flour.
Step 2- Pan fry. Melt butter and oil in a large skillet, then cook the chicken cutlets until browned on both sides. Set aside.
Step 3- Sauté. Melt the remaining butter and sauté the shallots and mushroom slices until tender.
Step 4- Finish the marsala sauce. Add the wine and cook until the sauce reduces. Stir in the stock and cream. Return the chicken to the pan and cook until warm.
Arman’s recipe tips
- Omit the alcohol. If you’d rather not cook with alcohol, substitute it with equal portions of chicken stock.
- Add the cream slowly. To prevent it from becoming grainy, add the cream slowly as you whisk continuously.
- Be patient with the sauce. If the sauce seems thin, let it simmer for several minutes so it can thicken. If it has lost some creaminess, add a splash of cream once the chicken is back in the pan.
- Scrape the pan. Trust me, you want all the brown bits from the bottom of the skillet. That’s where all the flavor is!
Frequently asked questions
This is a classic Italian American dish that pairs well with anything. For rich, hearty sides, I suggest cauliflower mashed potatoes, pastina, or basmati rice. For lighter sides, try sautéed asparagus or air fryer zucchini.
Any semi-sweet or dry marsala works. Two of my favorites are Colombo marsala dry and Florio dry marsala.
Chicken Marsala
Video
Ingredients
- 2 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all purpose flour
- 1/4 cup butter divided
- 1/4 cup olive oil divided
- 2 shallots chopped
- 1 1/2 cups brown mushrooms thinly sliced
- 5 ounces marsala wine
- 5 ounces chicken broth
- 3 1/2 ounces heavy cream
Instructions
- Slice chicken breasts in half into four cutlets and pound them lightly to get them even thickness.
- Season the chicken with salt and pepper on both sides. Place flour on a plate and dredge the chicken in the flour. Shake off any excess.
- Heat oil and 2 tablespoons of butter in a pan over medium-high heat until the butter melts. Cook the chicken cutlets until deeply browned, 3 minutes per side. Set chicken aside once finished.
- Heat the remaining butter in the pan and saute the shallots until translucent. Add mushrooms and cook for a couple of minutes.
- Add marsala wine and cook until the liquid has reduced in volume by half. Add stock and heavy cream and cook for 5 minutes. Return the chicken to the pan and cook for several more minutes.
- Season with salt and pepper if needed, and serve with fresh parsley.
Notes
Nutrition
More Italian-inspired recipes to try
- Italian stuffed peppers
- Meatballs and gravy
- Italian sausage soup
- Gigi Hadid pasta
- Or any of these Italian recipes
Originally published September 2023, updated and republished January 2025
Is it possible to get the amount of sugar in your nutrition panels for your recipes?
Thanks!
Nice dish really. But why its called marsala? Because of the wine?
Wow this is chicken in completely different way! Iwould like to try and explore new flavours. Just need to find all ingredients first. Thanks man. Such a creative cook you are.
Can I use some other kind of wine? Would it be better?
I have made Chicken Marsala before and it was not good for my taste. I made your recipe and it was easy and delicious! My family cannot wait for me to make it again!
I’m a new fan and i’m so glad i found YOU!
Please email chicken marsala recipe
Can you use veal instead
Can you use veal instead of the chicken
Excellent recipe!