Classic Chicken Marsala

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/8/23
Chicken marsala recipe

​The Spruce

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
449 Calories
23g Fat
15g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 449
% Daily Value*
Total Fat 23g 30%
Saturated Fat 9g 47%
Cholesterol 139mg 46%
Sodium 547mg 24%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 43g
Vitamin C 5mg 23%
Calcium 42mg 3%
Iron 3mg 17%
Potassium 644mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You will not believe how quick and easy it is to prepare this delicious chicken Marsala recipe. This recipe contains boneless chicken breasts, mushrooms, and Marsala fortified wine. This is an elegant dish for a family meal or special occasion. Dry Marsala wine is preferred but you can substitute dry Madeira or sherry if you can't find Marsala.

The chicken is wonderful served with hot cooked angel hair pasta or thin spaghetti and a tossed salad or green vegetables. For extra color and flavor, add a few sliced green onions or fresh chopped Italian parsley to the skillet near the end of the cooking time. This is a dish you will make again and again.

Tips for Making Chicken Marsala

  • Using large chicken breasts—If the chicken breasts are large enough to make 2 cutlets each, you might need only two or three of them for four servings.
  • Cook in batches if needed—If your pounded or halved chicken breasts don't all fit in the skillet at the same time, brown them in batches and transfer them to a plate. Saute the mushrooms, then add the Marsala and the chicken back to the pan. Try to fit the chicken in a single layer even if it's a crowded layer.
  • Use dry Marsala—You'll have two options when buying Marsala at the store: dry and sweet. This recipe uses dry Marsala. Swapping in sweet Marsala would likely result in an unpleasant surprise.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts (3 large breasts)

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon fine salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil, divided

  • 4 tablespoons unsalted butter, divided

  • 2 shallots, diced (about 1/2 cup)

  • 3 large cloves garlic, minced

  • 4 to 8 ounces cremini mushrooms, sliced

  • 1/2 cup Marsala wine

Steps to Make It

  1. Gather the ingredients.

  2. Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of about 1/4 inch.

    Alternatively, if the chicken breasts are quite large, slice each horizontally to make 2 cutlets.

    Place chicken breasts between two sheets of plastic wrap
    ​The Spruce

  3. Combine flour, salt, and pepper in a wide, shallow bowl; mix well.

    Combine flour
    ​The Spruce 

  4. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy, nonstick skillet over medium-high heat.

    Heat butter in pan
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  5. Dredge the chicken pieces in the seasoned flour mixture.

    Flour on chicken
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  6. Arrange half the chicken in the skillet and cook until lightly browned on the first side—2 to 3 minutes. ​

    Arrange chicken in skillet
    ​The Spruce

  7. Turn chicken and brown the second side, 2 to 3 minutes. Transfer the chicken to a plate.

    Wipe out the skillet and repeat the chicken browning step with the remaining 1 tablespoon oil, 1 tablespoon butter, and the rest of the chicken. Set the browned chicken aside.

  8. Turn the heat down to medium, wipe out the skillet, and add the remaining 2 tablespoons butter. Once melted, add the shallots and garlic. Cook, stirring occasionally, until softened, about 4 minutes.

  9. Add the mushrooms to the skillet and cook, stirring occasionally, until they have released their juices and the juices have almost completely evaporated, 6 to 8 minutes.

  10. Add the Marsala to the pan and nestle the chicken breasts in the mushrooms. ​Reduce the heat to medium-low; cover and simmer gently for 10 minutes or until the chicken reaches an internal temperature of 155 F.

How To Store

Refrigerate leftover chicken Marsala in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.

Feeling Adventurous? Try This:

These simple recipe variations will help you make this recipe your own.

  • Creamy chicken Marsala—Along with the Marsala, add 1/4 cup heavy cream to the sauce.
  • Mushroom swaps—Use wild mushrooms instead of the creminis. Chanterelles, morels, and porcinis are all delicious options.
  • Use chicken thighs—Using boneless or even bone-in chicken thighs instead of breasts make an extra succulent chicken Marsala. Chicken thighs should be cooked to an internal temperature of 170 to 180 F.