Chicken Marsala
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Chicken Marsala is one of those dishes that makes you slow down at dinner. The chicken stays tender while the mushrooms turn silky in a sauce that’s sweet, savory, and just rich enough. That Marsala wine flavor is subtle but unmistakable. Everything comes together in a way that feels special without being fussy. You’ll want extra bread nearby.
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Chicken Marsala brings something a little extra to the table, whether it’s Christmas, Easter, or a Valentine’s dinner at home. It fits just as easily into a relaxed Sunday with friends without feeling over the top. I can make it ahead, keep it warm, or freeze the leftovers, which makes it easy to serve whenever people are around.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Marsala with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making Chicken Marsala easy if you follow my simple instructions from prep to sauce.
Season and Dredge the Chicken
In a shallow dish, stir together the flour, salt, black pepper, and oregano. I like using this shallow bowl to keep the flour in place and your counter mess-free.
Coat each chicken breast with the flour mixture, then shake off the excess so you don’t end up with a thick, gummy coating later. If your chicken breasts are uneven in thickness, I use a meat tenderizer to pound them so they cook evenly.
Sear the Chicken
Heat olive oil and two tablespoons of the butter in a large skillet over medium heat. I always grab my Dutch oven for this recipe because it holds heat well and gives the chicken a good sear.
Cook the chicken for 2 to 3 minutes per side until lightly golden, then transfer to a plate. A pair of long-handled tongs makes flipping the chicken easy without splashing hot oil.
Cook the Mushrooms
Add the remaining butter to the same skillet. Sauté the sliced mushrooms for about 4 to 5 minutes, so they soften and turn brown. I slice my mushrooms with this sharp chef’s knife; it’s quicker and gives you clean cuts.
Add the Wine and Simmer
Return the chicken to the skillet, nestling each piece among the mushrooms so they’re coated in the flavorful butter. Pour in the Marsala wine and bring it to a gentle simmer, allowing the alcohol to cook off as the sauce thickens slightly and picks up all those golden bits from the bottom of the pan.
Cover the pan and cook for 10 to 15 minutes until the chicken is fully cooked and the sauce thickens slightly. If your pan has no lid, a universal tempered glass lid traps steam, keeping the chicken juicy as it simmers.
Garnish and Serve
Sprinkle with chopped fresh parsley and serve hot with your favorite side. I use a pair of herb scissors to snip the parsley quickly without making a mess on the board. For serving, I like plating it on this ceramic dinner plate so the sauce can pool underneath.
Finally, enjoy your Chicken Marsala!
If you’re taking this dish to a holiday dinner or potluck, I transport it in a portable food container so it doesn’t spill on the way. Then I tuck it into my insulated casserole carrier to keep it warm until we’re ready to serve.
Ingredients
- 4 chicken breast fillets about ¼-inch thick
- ½ cup all-purpose flour
- Salt and black pepper to taste
- Dried oregano to taste
- 4 tablespoons olive oil
- 4 tablespoons butter
- 2 cups fresh mushrooms sliced
- 1 cup Marsala wine
- Fresh parsley chopped (for garnish)
Instructions
- In a shallow bowl, mix flour with salt, pepper, and oregano.½ cup all-purpose flour, Salt and black pepper, Dried oregano
- Dredge each chicken fillet in the seasoned flour, shaking off the excess.4 chicken breast fillets
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 2–3 minutes per side, until golden brown. Remove from the pan and set aside.4 tablespoons olive oil, 4 tablespoons butter
- In the same skillet, add the remaining butter. Stir in the mushrooms and cook for 4–5 minutes, until softened and lightly browned.2 cups fresh mushrooms
- Return the chicken to the skillet. Pour in the Marsala wine, bringing it to a gentle simmer.1 cup Marsala wine
- Cover and cook for 10–15 minutes, until the chicken is cooked through and the sauce slightly thickens.
- Garnish with fresh parsley and serve hot, with pasta, rice, or mashed potatoes.Fresh parsley
Video
Notes
- Flavorful Dredge: Don’t skip seasoning the flour. The salt, pepper, and oregano add flavor that sticks to the chicken.
- Hot Pan for a Good Sear: Make sure the skillet is properly heated before adding the chicken. This helps you get that golden crust.
- Brown the Mushrooms Well: Let the mushrooms sit for a minute or two before stirring. This gives them a nice golden color and deeper flavor.
- Use Dry Marsala for Depth: Dry Marsala wine like Secco or Vergine varieties from western Sicily gives the sauce a more savory, layered flavor than sweet versions.
- Don’t Let It Boil: Keep the simmer gentle once the wine is added. A boil can toughen the chicken and dull the flavor of the sauce.
- Let It Rest a Minute: Give the finished dish a couple of minutes to sit before serving so the sauce clings better to the chicken.
- Serving Ideas: Spoon the sauce over creamy polenta or risotto for a twist on the classic pairing and something that holds onto the juices beautifully.
- Try Shallots and Optional Add-Ins for a Richer Base: Finely diced shallots add subtle sweetness without competing with the Marsala, and a splash of heavy cream or a bit of sautéed garlic can soften the edges of the wine for a richer, more rounded sauce.
Nutrition
How to Store Leftovers
Store any leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. I pack leftovers into these glass storage containers with locking lids that keep the sauce from leaking and make reheating a breeze.
You can reheat it gently in a skillet or the microwave, adding a splash of water or broth if the sauce thickens too much. I usually measure out the water or broth with a glass measuring cup so I don’t overdo it when thinning the sauce.
This dish is also freezer-friendly. Just freeze the cooled chicken and sauce in a sealed container for up to 2 months. I freeze mine in freezer-safe glass containers that stack neatly and reheat safely without cracking.
Thaw in the fridge overnight before reheating.
What to Serve With Chicken Marsala
This dish pairs well with buttery mashed potatoes, pasta like fettuccine or linguine, or even simple steamed rice. For a lighter side, roasted green beans or a crisp salad help balance the richness of the sauce.
I like serving it with roasted broccoli or a classic caesar salad if I want something fresh on the plate. You could also pair it with Mediterranean orzo salad or potato salad for a more summery feel, especially if you’re making it ahead for a dinner party. And if there’s leftover sauce? Crusty bread is never a bad idea.
More Easy Chicken Recipes for You to Try at Home
I’ve got plenty more chicken food classics and quick dinner ideas if you’re looking to switch things up next time.
- Slow Cooker White Chicken Chili
- Instant Pot Chicken and Rice
- Greek Sheet Pan Chicken
- Chicken Fried Steak
- Marry Me Chicken Meatballs
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
