This Chicken Marsala Recipe rivals any restaurant version. Tender, golden chicken in a creamy mushroom sauce with fresh herbs for the perfect finish.
Author’s Notes
Inspired by My Restaurant Days!
Lately I’ve been feeling a little nostalgic and thinking back on all the different dishes I got to try at the restaurant I used to work at.
While we had staples that stayed on the menu the entire time I worked there, there were also constant changes. Some were seasonal, some came with new head chefs (which happened a few times), and we always had nightly specials and holiday features.
Over the seven years I worked there, I tried so many different foods and cuisines. A lot of those dishes have ended up being recreated and shared here, which has been both fun and really meaningful for me. I recently shared my Chicken Piccata, and it had me thinking about other favorite chicken dishes from that time.
Chicken Marsala was a frequent special, and it was always incredible. Lightly browned chicken in a creamy mushroom sauce was the kind of dish I loved seeing pop up.
So, I recreated my own version, one that tastes just as good, if not better, than what I remember from the restaurant. I hope you love this recipe as much as I do!
Ingredients In This Chicken Marsala Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Chicken | Slice breasts in half and pound thin so they cook fast and stay tender. I use breasts, but thighs will also work great. |
| Mushrooms, Garlic, & Shallots | The flavor base for the sauce. Savory, rich, and well-balanced! |
| Marsala Wine & Broth | Use dry Marsala, not sweet (see note below). Let it reduce so the sauce is rich, not watery. |
| Butter, Olive Oil & Cream | This combo builds flavor and gives the sauce its smooth, silky finish. |
| Thyme & Parsley | Add herbs at the end for fresh flavor and a bright finish. |
Quick Tip
When making this Chicken Marsala recipe, use a true dry Marsala wine like Florio Dry, Colombo Dry, Mineo Dry, or Santini Dry (or substitute dry sherry or Madeira), and avoid sweet Marsala or cooking wines since they add unwanted sugar and salt.
How To Make This Chicken Marsala Recipe
- Prep chicken: Slice in half and pound thin for even cooking.
- Coat: Season and lightly dust with flour, shaking off extra.
- Sear: Cook in a hot pan until golden on both sides, then remove.
- Build sauce: Sauté aromatics, add mushrooms, and cook until tender.
- Deglaze: Pour in Marsala and let it reduce until rich and fragrant.
- Simmer: Stir in liquids and gently cook until the sauce thickens.
- Finish: Return chicken to the pan to warm through.
- Serve: Spoon sauce over the top and finish with fresh herbs.
What To Serve On The Side
This Chicken Marsala recipe is great on its own, but here are my favorite sides to serve with it:
- Mashed Potatoes: Creamy and perfect for soaking up every bit of the sauce.
- Buttered Pasta: Simple, cozy, and a great match for the rich mushroom sauce.
- Rice or Wild Rice: Light, fluffy, and ideal for catching all that flavor.
- Crusty Bread: Great for mopping up the sauce right off the plate.
- Roasted Green Beans or Asparagus: Adds freshness and balance to the creamy dish.
Storage
This Chicken Marsala Recipe is best served fresh right off the stovetop!
More Chicken Dishes To Love:
Chicken Marsala Recipe
Equipment
- Large pan nonstick or stainless steel
- Meat mallet plus plastic wrap, see note 1
Ingredients
- 1-1/4 pounds boneless skinless chicken breasts (2 breasts), cut in half horizontally
- Salt and pepper
- 1/4 cup flour
- 2 tablespoons olive oil divided
- 3 tablespoons unsalted butter divided
- 2 cups thinly sliced mushrooms (white or baby bella)
- 3 tablespoons finely diced shallots
- 1 teaspoon finely minced garlic
- 2/3 cup dry Marsala wine see note 2
- 2/3 cup chicken broth
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme optional
- 2 tablespoons finely chopped fresh parsley optional
Instructions
- Cut each breast in half to make two thin pieces. Cover with plastic wrap and pound to about 1/4 inch thick. This helps the chicken cook evenly and stay tender.
- Sprinkle both sides with salt & pepper (about 1/2 tsp of each total). Lightly coat each piece in flour, shaking off any excess.
- Heat 1 tbsp oil and 2 tbsp butter in a large nonstick pan over medium-high heat. Once the butter is melted and foamy, add the chicken in one even layer (not overlapping). Cook for 3 to 4 minutes until golden and crisp. Flip and cook for 2 more minutes. Transfer to a plate.
- In the same pan, add the remaining 1 tbsp butter and 1 tbsp oil. Once melted, add the shallots and garlic. Cook, stirring constantly, for 1 minute.
- Add the mushrooms and cook for about 3 minutes, stirring often.
- Pour in the Marsala wine. Increase heat to high and boil for about 3 minutes, or until reduced by half.
- Add the chicken broth and cream. Stir, then lower heat to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens to a creamy consistency. It should not be too thick since it will continue to thicken. Season to taste with salt and pepper.
- Nestle the chicken back into the sauce and let it warm through for about 30 seconds.
- Remove from heat. Sprinkle with thyme and parsley if using. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
