Main Ingredient: Chicken
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Main Ingredient: Chicken
Chicken dish and carrot dish served on a table

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Introduction

Classic Chicken Marsala

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/05/19
Chicken marsala recipe

​The Spruce
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: Serves 4

You will not believe how quick and easy it is to prepare this delicious chicken Marsala recipe. This recipe contains boneless chicken breasts, some basil, and Marsala fortified wine. This is an elegant dish for a family meal or special occasion. Dry Marsala wine is preferred but feel free to use a sweet Marsala wine.

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.

Ingredients

  • 4 (5-ounce) chicken breast halves (boneless, without skin)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried leaf basil
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 to 8 ounces fresh mushrooms (sliced)
  • 1/2 cup Marsala wine

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken marsala recipe
    ​The Spruce

  2. Place a chicken breast half between two sheets of plastic wrap and pound gently to an even thickness of about 1/4-inch.

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

  3. Alternatively, if the chicken breasts are quite large, slice each one horizontally to make two cutlets. Repeat with the remaining chicken breasts.

    Chicken breasts on cutting board
    ​The Spruce 

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

    Combine flour
    ​The Spruce 

  5. Heat the oil and butter in a heavy, non-stick skillet over medium-high heat.

    Heat butter in pan
    ​The Spruce 

  6. Dredge the chicken pieces in the seasoned flour mixture.

    Flour on chicken
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  7. Arrange the chicken in the skillet and cook until lightly browned on the first side - about 2 to 3 minutes. ​

    Arrange chicken in skillet
    ​The Spruce

  8. Turn chicken and add mushrooms around the chicken pieces. 

    Turn chicken
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  9. Cook about 2 minutes longer, until lightly browned; stir the mushrooms.

    Cook
    ​The Spruce

  10. Add the Marsala wine to pan. ​

    Add marsala wine
    ​The Spruce

  11. Reduce heat to medium-low; cover and simmer 10 minutes.

    Chicken in pan
    ​The Spruce

  12. Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

Tips

  • If the chicken breast halves are large enough to make two cutlets, you might need only 2 or 3 for 4 servings.