Chicken Marsala

I love making this Chicken Marsala because it gets even better the next day, with tender chicken, earthy mushrooms, and a sauce that deepens as it rests. There's one step that turns it from familiar to restaurant-level, and that's when you add the Marsala wine and let it simmer with the golden bits from the pan. I make it for Christmas, Easter, Valentine's dinner at home, or a relaxed Sunday with friends because it brings something a little extra to the table without feeling over the top. I can make it ahead, keep it warm, or freeze the leftovers for up to 2 months.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Chicken Marsala

Servings:

Calories: 516kcal

Author: Mandy Applegate

Equipment

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)

US Customary - Metric

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

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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

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