Chicken Marsala With Mushrooms

Chicken Marsala with mushrooms on a plate.
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
505 Calories
25g Fat
10g Carbs
55g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 505
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 43%
Cholesterol 167mg 56%
Sodium 559mg 24%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 55g
Vitamin C 1mg 6%
Calcium 39mg 3%
Iron 3mg 17%
Potassium 591mg 13%
*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.)

Chicken Marsala is a simple Italian American dish made with chicken breasts, mushrooms, and Marsala wine. The dish takes less than 30 minutes to prepare and cook, making it an excellent choice for a busy day dinner.

This chicken Marsala is purportedly similar to the dish from Olive Garden Restaurants. This version calls for dry Marsala wine, but if you prefer a slightly sweet flavor in the dish, use a sweet Marsala. The cooking time depends on the thickness of the chicken breasts, so take care not to overcook them.

This is one of the easiest skillet chicken dishes, and one of the tastiest. Serve chicken Marsala with hot cooked angel hair pasta or spaghetti, or serve it with roasted potatoes or rice.


  • 1 1/2 pounds boneless chicken breasts

  • 1/4 cup sifted all-purpose flour

  • 1/2 teaspoon kosher salt, more to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried leaf basil, oregano, or Italian herbs

  • 3 tablespoons extra-virgin olive oil

  • 2 to 3 tablespoons unsalted butter

  • 4 ounces mushrooms, sliced

  • 3/4 cup Marsala wine

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken Marsala with mushrooms.
    Diana Rattray
  2. Put a chicken breast between two sheets of plastic wrap or place it in a food storage bag. Pound gently to thin to a uniform thickness. Repeat with the remaining chicken breasts. Alternatively, if the chicken breasts are very thick, slice them in half horizontally to make thinner cutlets.

  3. Melt 2 tablespoons of butter with the olive oil in a skillet over medium heat. Combine flour, 1/2 teaspoon salt, pepper, and oregano; blend thoroughly. Dip the chicken pieces in the flour mixture to coat and place them in the hot pan.

  4. Cook the chicken over medium heat for about 3 to 4 minutes on one side, or until it is lightly browned. As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Add more butter, if necessary. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.

    Chicken and mushrooms cooking in a skillet.
    Diana Rattray
  5. When the second side is lightly browned, remove any excess fat and add the wine around the chicken pieces; cover the pan and simmer for about 5 to 10 minutes, or until the chicken is done. Remove the chicken from the pan and simmer, uncovered, for 2 to 3 minutes longer to reduce the wine.

    Add the Marsala wine and stock to the chicken.
    Diana Rattray
  6. Taste and add salt, as needed. Serve the chicken breasts with rice, pasta, or potatoes.

    Serve chicken Marsala with rice, pasta, or potatoes.
    Diana Rattray
  7. Enjoy your meal!


  • A serving of chicken (cooked) is about 4 ounces or the size of a deck of cards. The chicken will shrink somewhat on cooking, so purchase about 5 to 6 ounces of raw boneless chicken for each adult you are feeding. Children, however, will need less chicken. Count on about 1 ounce of cooked chicken for children from 1 to 6, or 2 to 3 ounces for children from 7 to 10.
  • To avoid overcooking the chicken breasts, check them with an instant-read thermometer inserted into the thickest pieces. The USDA recommended minimum safe temperature for chicken is 165 F.

Recipe Variations

  • For a lighter sauce with less alcohol, replace some of the Marsala wine with unsalted or low sodium chicken stock.
  • For a saucier dish, add some cream to the sauce just before it is ready.