Easy Chicken Marsala

Imagine tender chicken cutlets bathed in a rich, velvety sauce with earthy mushrooms and the distinct sweetness of Marsala wine. Easy Chicken Marsala delivers a restaurant-quality experience right in your own kitchen, without the complexity many assume it requires. This Italian-American classic has won hearts for decades due to its irresistible flavor profile and elegant presentation. You’ll learn how to create this impressive yet surprisingly simple dish that comes together in under 30 minutes, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This Easy Chicken Marsala recipe stands out for its impressive balance of simplicity and sophistication. The contrast between the tender, lightly floured chicken and the silky, luxurious sauce creates a textural symphony that delights with every bite. Unlike restaurant versions that might leave you feeling heavy, this homemade chicken marsala recipe maintains a perfect lightness while delivering maximum flavor.

The quick preparation time means you can enjoy this gourmet-tasting meal even on busy evenings. The mushrooms absorb the wine and broth, creating pockets of intense flavor that burst when you take a bite. Meanwhile, the sauce—slightly sweet from the Marsala with savory depth from the broth—ties everything together beautifully. Best of all, it’s a one-pan dish that minimizes cleanup while maximizing compliments at the dinner table.

Ingredients

For this Easy Chicken Marsala, you’ll need these simple yet flavorful components:

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g), pounded to ¼-inch thickness
• ½ cup (60g) all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 3 Tbsp olive oil, divided
• 3 Tbsp butter, divided
• 1 lb (450g) cremini or button mushrooms, sliced ¼-inch thick
• 2 cloves garlic, minced
• ¾ cup (180ml) dry Marsala wine (authentic Marsala wine delivers the signature flavor)
• ¾ cup (180ml) chicken broth, low-sodium preferred
• 2 tsp fresh thyme leaves (or ¾ tsp dried)
• 2 Tbsp fresh parsley, chopped, for garnish

The quality of your Marsala wine makes a significant difference in this classic chicken marsala dish—opt for a dry version specifically labeled for cooking rather than sweet Marsala, which is better suited for desserts.

Pro Tips

Properly Prepare Your Chicken: For the most tender Easy Chicken Marsala, pound the chicken breasts to an even ¼-inch thickness. This ensures quick, uniform cooking and prevents the dreaded dry chicken syndrome. Place the chicken between two sheets of plastic wrap and use the flat side of a meat tenderizer, working from the center outward with gentle, even pressure.

Master the Perfect Sear: The key to developing that beautiful golden crust on your chicken is a hot pan and patience. Heat your oil until it’s shimmering but not smoking. Once you place the chicken in the pan, resist the urge to move it around. Let it cook undisturbed for 3-4 minutes before flipping. You should see a rich golden color and feel the chicken release easily from the pan when it’s ready to turn.

Build Layers of Flavor: For maximum depth in your chicken marsala sauce, deglaze properly. After removing the chicken, add the mushrooms to the same pan and let them brown before adding garlic. When adding the Marsala wine, scrape up all the browned bits from the bottom of the pan—these contain concentrated flavor. Let the wine reduce by half before adding the broth to intensify the sauce’s character.

Instructions

Step 1: Prepare the Chicken
Begin by placing the chicken breasts between plastic wrap and pounding them to an even ¼-inch thickness. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off any excess. This light coating will create a beautiful crust and help thicken your sauce later.

Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken (working in batches if needed to avoid crowding) and cook for 3-4 minutes per side until golden brown. They don’t need to be cooked through completely as they’ll finish in the sauce later. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 3: Cook the Mushrooms
In the same pan, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook undisturbed for 2-3 minutes to develop some color. Then stir and continue cooking for another 3-4 minutes until they’ve released their moisture and started to brown. If your pan seems dry, the mushrooms are soaking up the flavorful bits—exactly what you want for your Easy Chicken Marsala!

Step 4: Create the Sauce
Add the minced garlic to the mushrooms and cook for just 30 seconds until fragrant. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-4 minutes, allowing the alcohol to cook off while concentrating the flavor. Add the chicken broth and thyme, then bring to a gentle simmer.

Step 5: Finish the Dish
Return the chicken to the pan, nestling it into the sauce. Reduce heat to medium-low and simmer for 5-7 minutes until the chicken is cooked through and the sauce has slightly thickened. In the last minute, add the remaining 2 tablespoons of butter and swirl the pan to emulsify it into the sauce, creating a silky texture. Sprinkle with fresh parsley before serving your perfectly executed Easy Chicken Marsala.

Variations

Creamy Chicken Marsala: Transform this Easy Chicken Marsala into a richer version by adding ⅓ cup of heavy cream to the sauce after the chicken has finished cooking. Simmer for an additional 2-3 minutes until slightly thickened. This variation creates an even more luxurious sauce that’s spectacular spooned over pasta or mashed potatoes.

Chicken Marsala with Prosciutto: For an Italian twist with deeper flavor complexity, add 2 ounces of thinly sliced prosciutto, cut into strips, to the pan after cooking the mushrooms. The prosciutto adds a salty, savory element that beautifully complements the sweetness of the Marsala wine in this classic chicken dinner.

Gluten-Free Option: Make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend or almond flour for dredging the chicken. Ensure your chicken broth is also gluten-free, as some commercial brands contain wheat derivatives. The flavor profile remains virtually identical while accommodating dietary restrictions.

Storage and Serving

This Easy Chicken Marsala keeps beautifully in an airtight container in the refrigerator for up to 3 days. For reheating, add a splash of chicken broth to maintain the sauce’s consistency and warm gently on the stovetop over medium-low heat. Avoid microwaving if possible, as it can make the chicken tough.

For serving, pair this elegant dish with buttered egg noodles or creamy mashed potatoes to soak up the delicious sauce. A side of roasted asparagus or haricots verts provides a perfect color contrast and complements the earthy mushroom flavors. For a complete Italian-inspired meal, serve with crusty Italian bread to mop up every last drop of the sauce and a simple arugula salad dressed with lemon and olive oil to cut through the richness.

For a special presentation, transfer the Easy Chicken Marsala to a serving platter and drizzle extra sauce over the top, garnishing with additional fresh herbs and perhaps a sprinkle of freshly grated Parmesan cheese.

FAQs

Can I use sweet Marsala instead of dry?
While traditional Easy Chicken Marsala calls for dry Marsala wine, you can use sweet in a pinch. The dish will have a slightly sweeter profile, which some people actually prefer. If using sweet, consider adding a teaspoon of lemon juice to balance the sweetness.

What can I substitute for Marsala wine?
If you can’t find Marsala, mix ¼ cup of dry white wine with 2 teaspoons of brandy and a hint of brown sugar. Alternatively, a combination of dry sherry and a touch of sweet vermouth can approximate Marsala’s distinct flavor in your chicken marsala recipe.

Why is my sauce too thin?
The flour from dredging the chicken should thicken your sauce. If it’s still too thin, simmer it longer uncovered. For an emergency fix, you can create a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it into the simmering sauce.

Can I prepare this dish ahead of time?
Yes, though it’s best fresh. If preparing ahead, slightly undercook the chicken, then cool and refrigerate separately from the sauce. Reheat the sauce until bubbling, then add the chicken to finish cooking for the final few minutes.

Are button mushrooms an acceptable substitute for cremini?
Absolutely! Button mushrooms work perfectly in Easy Chicken Marsala. Cremini (baby portobello) mushrooms have a slightly deeper flavor, but button mushrooms absorb the sauce beautifully and provide the classic texture this dish requires.

Conclusion

This Easy Chicken Marsala is comfort food at its finest — sophisticated yet accessible, with a balance of flavors that transports you to an Italian trattoria without leaving your dining room. It’s the kind of dish that transforms an ordinary evening into a special occasion, yet remains simple enough for weeknight cooking. Whether you’re cooking to impress dinner guests or simply treating yourself to something special, this recipe delivers restaurant-quality results with home-cook simplicity. From the tender chicken to the rich, velvety sauce, every bite is a reminder that sometimes the most satisfying culinary experiences come from simple ingredients prepared with care.

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