Chicken Marsala is a timeless Italian-American classic renowned for its rich flavors and comforting appeal. This exquisite dish, featuring tender chicken cutlets bathed in a savory mushroom and Marsala wine sauce, promises a gourmet experience without the complexity. Whether you’re a seasoned chef or a home cook, our Chicken Mushroom Marsala recipe is designed for effortless preparation, delivering an impressive meal in under 30 minutes – making it an ideal choice for any busy weeknight.
For those eager to explore more beloved Italian culinary traditions, you’ll also adore our Chicken Piccata with Caper Lemon Butter Sauce or the hearty Oven Braised Chicken Cacciatore.
Why You’ll Love This Easy Chicken Marsala Recipe
Discover why this chicken marsala with mushrooms is about to become a staple in your recipe rotation:
- Exquisite Flavor Profile: Experience a truly delicious and rich sauce that envelops perfectly tender pieces of chicken. The Marsala wine, combined with earthy mushrooms and aromatic herbs, creates a depth of flavor that tastes far more complex than its simple preparation suggests.
- Effortless and Quick Preparation: This recipe is very easy to master, requiring only about 30 minutes from start to finish. It’s perfect for those evenings when you crave a homemade, restaurant-quality meal but are short on time.
- Perfect for Any Occasion: Planning a dinner party or feeding a larger family? You can easily double the recipe without compromising on taste or cooking time, making it incredibly versatile for both intimate dinners and larger gatherings.
- Versatile Sauce Application: The rich Marsala mushroom sauce isn’t just for chicken! It’s also great with other meats, such as pan-seared veal, tender pork cutlets, or even a perfectly cooked steak, offering endless culinary possibilities.
What is Chicken Marsala? (Pollo al Marsala)
Chicken Marsala, known in Italy as Pollo al Marsala, is a culinary masterpiece named after Marsala wine, a fortified wine produced in the captivating port city of Marsala, located on the western coast of Sicily. This region, a historical crossroads of various nationalities and cultures in the 1700s, profoundly influenced its rich and diverse cuisine, including the very origins of Marsala dishes.
Marsala wine itself is a unique Italian fortified wine, sharing similarities with sherry and belonging to the same family as port and madeira. Its fortification with a spirit was originally a pragmatic measure, designed to stabilize the wine for long sea voyages centuries ago. Today, the appeal of Marsala wine extends globally, celebrated both for drinking and its transformative power in cooking. Chicken Marsala has achieved immense popularity, particularly in the United States, where Italian immigrants introduced and popularized it, elevating it to the status of a cherished Italian-American classic and a perennial favorite in Italian restaurants across the nation.
At its core, Chicken Marsala typically involves tender chicken breasts, often thinly sliced or pounded into cutlets, lightly coated in flour. This flour coating serves a dual purpose: it helps create a golden-brown crust on the chicken during pan-frying and, crucially, thickens the luxurious pan sauce. The sauce’s foundation is Marsala wine, usually dry, which is then enriched with sautéed mushrooms, fragrant onions, and a selection of aromatic herbs. The end result is succulent chicken cutlets enveloped in an exquisitely rich and deeply flavorful Marsala wine sauce that defines Italian comfort food.
Key Ingredients for Authentic Chicken Marsala
Crafting the perfect chicken mushroom marsala begins with selecting the right ingredients. Here’s a detailed look at what you’ll need to create this flavorful dish:
- Chicken Breasts: We opt for boneless, skinless chicken breasts. To ensure even cooking and a tender result, we slice them in half lengthwise, creating thinner, more manageable chicken cutlets that readily absorb the sauce’s flavors.
- Kosher Salt and Black Pepper: Essential seasonings that elevate the natural taste of the chicken and contribute to the overall balance of the dish.
- All-Purpose Flour: Used to lightly dredge the chicken breasts. This flour coating not only promotes a beautiful golden sear on the chicken but also acts as a natural thickening agent for the Marsala sauce, creating a silky texture.
- Extra Virgin Olive Oil: Our preferred fat for pan-frying the chicken and sautéing the aromatics. Its fruity notes complement the other ingredients beautifully.
- Cremini Mushrooms: Sliced cremini mushrooms are our choice for their rich, earthy flavor and firm texture, which holds up well in the sauce. They are also known as baby bella mushrooms.
- Yellow Onion: Diced yellow onion provides a foundational sweetness and aromatic depth to the sauce. While yellow is recommended, white or red onions can also be used, slightly altering the flavor profile but still yielding delicious results.
- Dry Marsala Wine: This is the soul of the dish. It’s crucial to use dry Marsala wine, not sweet. Dry Marsala offers a complex, nutty, and slightly caramelized flavor that forms the distinctive base of the sauce. Sweet Marsala is typically reserved for desserts.
- Chicken Stock: A quality unsalted chicken stock is preferred, allowing you to control the sodium content of your dish. It adds savory depth and helps achieve the perfect sauce consistency.
- Dried Oregano: Provides a classic Italian herbaceous note. Dried oregano works wonderfully here, but fresh oregano can also be used for a brighter flavor. Other Italian herbs like thyme or rosemary can be added or substituted.
- Unsalted Butter: Whisked in at the end, unsalted butter is key to making the Marsala sauce incredibly silky, rich, and velvety without the need for heavy cream. It adds a beautiful gloss and body.
- Fresh Parsley: Finely chopped Italian parsley is used as a fresh garnish, adding a vibrant green color and a burst of fresh, peppery flavor that brightens the dish and balances its richness.
Refer to the full recipe card below for precise quantities and comprehensive instructions.
Smart Substitutions for Chicken Marsala
While the original recipe for Chicken Marsala is perfect as is, here are some smart substitutions you can make to adapt it to your preferences or dietary needs, without compromising too much on flavor:
- Herbs: While oregano is classic, feel free to experiment with other dried or fresh herbs. Thyme, rosemary, or sage can offer a wonderful aromatic twist, each bringing its own unique character to the Marsala sauce.
- Chicken Stock: If chicken stock isn’t available, vegetable stock can be used as a suitable alternative. For a lighter touch, or if you prefer a less intense flavor, water can also be used, though it will result in a less robust sauce.
- All-Purpose Flour: If you’re looking for a gluten-free option or prefer to avoid flour, you can omit it entirely. To still achieve a thickened sauce, create a simple slurry by whisking together a teaspoon of cornstarch with a tablespoon of cold water, then gradually add it to the simmering sauce until your desired consistency is reached.
- Mushroom Varieties: Cremini mushrooms are excellent, but you can explore other mushroom types for varied textures and flavors. Shiitake mushrooms offer an umami boost, oyster mushrooms provide a delicate texture, and hen-of-the-woods (maitake) mushrooms add a robust, earthy note.
- Onion Alternatives: Diced white or red onions can easily replace yellow onion. For a milder, more delicate flavor, a finely minced shallot works beautifully as well.
- Marsala Wine: This is truly the cornerstone of Chicken Marsala, providing its signature flavor. A direct substitute that fully replicates Marsala’s unique profile is challenging to find. However, if Marsala wine is strictly unavailable or you want to experiment, you can explore other fortified wines like dry sherry or Madeira for a similar depth, though the flavor will differ significantly. For a non-alcoholic option, a mix of chicken broth, a splash of balsamic vinegar, and a hint of brown sugar can approximate some of the complexity, but it won’t be identical. See the Variations section below for more ideas on using other wines.
How to Make Chicken with Mushroom Marsala Sauce
This irresistible chicken and mushroom marsala recipe is remarkably simple and quick to prepare, taking approximately 30 minutes from start to finish. The beauty of this dish lies in its efficiency: the chicken is expertly pan-fried, followed by the creation of the creamy mushroom Marsala sauce, all within the same pan. This not only infuses every component with rich flavor but also significantly minimizes cleanup, making it a perfect choice for a stress-free meal.
Essential Equipment
You’ll only need a couple of basic kitchen tools to bring this delicious meal to life:
- A large skillet or frying pan
- Tongs or a spatula for handling the chicken
- A whisk for the sauce
Step-by-Step Instructions for Perfect Chicken Marsala
Follow these simple steps to create a restaurant-quality Chicken Marsala right in your own kitchen:
Step 1: Prepare the Chicken Cutlets
- Begin by preparing your chicken breasts. Slice each boneless, skinless chicken breast lengthwise to yield four thin chicken cutlets. If any cutlets are uneven in thickness, gently flatten the thicker parts by pressing down with your hand or lightly pounding them with a meat mallet. This ensures even cooking. Season both sides of the chicken cutlets generously with kosher salt and black pepper. Then, lightly dredge each cutlet in all-purpose flour, shaking off any excess. This flour coating will help create a beautiful sear and thicken the sauce.
Step 2: Sauté the Chicken to Golden Perfection
- Heat your large frying pan over medium-high heat. Once hot, add half of the extra virgin olive oil to the pan. Carefully place the flour-dredged chicken cutlets into the hot oil. Sauté for approximately 2 minutes per side, until they develop a beautiful golden-brown crust. Avoid overcrowding the pan; cook in batches if necessary. Once browned, remove the chicken to a plate, cover loosely with foil to keep warm, and set aside.
Step 3: Sauté the Mushrooms and Onions
- In the same pan (no need to clean it, as the fond adds flavor!), add the sliced cremini mushrooms, diced yellow onions, and the remaining olive oil. Sprinkle with a pinch of kosher salt. Sauté the mushrooms and onions for about 4 minutes, stirring frequently. Watch as the mushrooms first absorb the oil, then release their natural juices, starting to soften and caramelize.
Step 4: Craft the Rich Marsala Sauce
- Once the mushrooms and onions are tender, pour in the dry Marsala wine, chicken stock, and dried oregano. Increase the heat to medium-high and bring the mixture to a simmer. Allow the sauce to cook for approximately 6-8 minutes, or until it has noticeably reduced and thickened to your desired consistency. The exact time may vary depending on your stove’s heat. Once the sauce has reduced, reduce the heat to low and whisk in the unsalted butter until it is fully melted and incorporated, creating a luxurious, silky finish.
Step 5: Combine, Finish, and Serve
- Return the sautéed chicken cutlets and any accumulated juices from the plate back into the pan with the Marsala mushroom sauce. Allow everything to simmer gently on low heat for another 3-4 minutes, just long enough for the chicken to warm through completely and absorb the flavors of the sauce. Transfer the chicken and generous spoonfuls of the rich Marsala sauce to a serving platter. Garnish generously with fresh Italian parsley before serving immediately.
Exciting Variations for Your Marsala Dish
While classic Chicken Marsala is undeniably delicious, don’t hesitate to get creative in the kitchen! Here are some fantastic ways to introduce new flavors and textures to this beloved dish:
- Explore Different Proteins: The rich Marsala sauce is incredibly versatile and pairs wonderfully with other meats. Consider using thinly pounded veal cutlets for a classic Italian touch, tender pork medallions, or even beef cutlets for a heartier meal. Adjust cooking times slightly based on the thickness of your chosen protein.
- Experiment with Fortified Wines: For an adventurous departure from traditional Chicken Marsala, try substituting the Marsala wine with other fortified wines. Dry sherry, Madeira, or even a robust port can create distinctly different, yet equally delicious, flavor profiles. Each will impart its unique characteristics, transforming the dish into a whole new culinary experience.
- Unleash the Power of Table Wines: If you prefer to use regular table wines, you have many options. A bold red wine such as Merlot, Cabernet Sauvignon, or Zinfandel can create a rich, darker sauce, perfect for a cozy evening. Alternatively, a crisp dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay will yield a lighter, brighter pan sauce, ideal for warmer weather or a lighter meal.
- Add a Creamy Touch: While our recipe forgoes heavy cream, a splash of cream (about ¼ to ½ cup) can be stirred in at the very end to create an even richer, more decadent sauce. This is a popular variation for those who enjoy a truly creamy Marsala sauce.
- Incorporate More Vegetables: Beyond mushrooms and onions, feel free to add other quick-cooking vegetables. Sliced bell peppers, spinach, or even blanched asparagus can be added during the last few minutes of cooking for extra color, texture, and nutrition.
Storing and Reheating Your Chicken Marsala
Proper storage and reheating ensure that your leftover chicken mushroom marsala remains as delicious as when it was first made:
- How to store leftover chicken mushroom marsala: Any leftover chicken marsala should be transferred to an airtight container and stored in the refrigerator. It will maintain its delicious flavor and quality for up to 5 days, making it an excellent candidate for meal prep or a quick lunch the next day. Feel free to prepare a larger batch specifically for delightful leftovers!
- How to reheat leftover chicken marsala: To reheat, gently place the chicken and sauce in a covered pan over low heat on the stovetop. Cook until it is thoroughly warmed through, stirring occasionally to prevent sticking and ensure even heating. Avoid high heat, which can dry out the chicken and alter the sauce’s texture.
- Can you freeze leftover chicken marsala? While chicken marsala *can* be frozen, it is generally not recommended. The texture of the chicken and especially the mushrooms can become a bit rubbery or watery upon thawing and reheating, and the sauce may separate slightly. Given how incredibly easy and quick this dish is to prepare fresh, enjoying it within the refrigerator storage window is always the best option.
Top Tip for Extra Tender Chicken
For an exceptionally tender and flavorful chicken Marsala, take an extra step if time allows: after slicing the chicken breasts into cutlets, gently salt them. Place the salted cutlets on a wire rack set over a sheet tray and refrigerate for at least 30 minutes, or even up to a few hours. This process, known as dry brining, helps to draw out moisture, concentrate the chicken’s natural flavors, and results in a more succulent texture. If you choose this method, remember to omit the initial salt seasoning before dredging the chicken in flour, using only black pepper at that stage.
Troubleshooting Common Chicken Marsala Issues
Even the most seasoned cooks can encounter minor hiccups. Here’s how to easily troubleshoot the main issues you might face with your Chicken Marsala sauce:
- Sauce Too Thin: If your Marsala sauce is too thin after reducing, you have a couple of options. You can simply continue to cook it over medium-low heat for a few more minutes, allowing it more time to evaporate and thicken naturally. Alternatively, to speed up the process, create a cornstarch slurry: whisk together a small amount (start with 1 teaspoon) of cornstarch with an equal amount (1 tablespoon) of cold water until smooth. Gradually whisk this slurry into the simmering sauce, allowing it to cook for a minute or two until it thickens to your desired consistency. Add more slurry, if needed, in small increments.
- Sauce Too Thick: If your sauce becomes too thick, especially after whisking in the butter or if it continues to thicken upon standing, don’t worry. Simply whisk in a small amount of extra chicken stock or even a tablespoon of water, one at a time, until the sauce reaches your preferred silky consistency. This helps to loosen it up without diluting the flavor too much.
- Chicken is Dry: Overcooking is the most common reason for dry chicken. Ensure you only sauté the chicken cutlets until they are golden brown and just cooked through (internal temperature of 165°F or 74°C). The chicken will finish cooking briefly in the sauce, so avoid cooking it fully in the initial sauté step. Using thinner cutlets also helps them cook quickly and evenly.
- Lack of Flavor: If the sauce feels a bit bland, taste and adjust your seasonings. A pinch more salt, a grind of fresh black pepper, or an extra sprinkle of dried oregano can make a big difference. Ensure you’re using a good quality dry Marsala wine, as it forms the backbone of the flavor.
What to Serve with Chicken in Mushroom Marsala Sauce
Chicken Marsala is a versatile dish that pairs beautifully with a variety of sides. Here are some classic and delightful accompaniments:
- Pasta: A timeless pairing! Serve your chicken Marsala over a bed of spaghetti, fettuccine, or any long pasta of your preferred thickness. The pasta readily soaks up the rich Marsala sauce, creating a truly satisfying meal. For an elevated experience, consider making homemade pasta.
- Potatoes: Creamy mashed potatoes or a smooth potato puree are excellent choices. Their mild flavor and velvety texture provide a perfect canvas for the savory Marsala sauce. Our Parmesan Peppercorn Mashed Potatoes would be a fantastic complement.
- Polenta: A creamy polenta, particularly brown butter and sage polenta, offers a delightful, comforting base that perfectly complements the rich sauce.
- Fresh Green Salad: To balance the richness of the chicken Marsala, a crisp green salad with a light, tangy dressing is ideal. A fresh basil balsamic vinaigrette would be an excellent choice.
- Steamed Vegetables: Simple steamed vegetables like broccoli florets, green beans, or asparagus offer a fresh, healthy contrast. Sautéed green beans with garlic are always a crowd-pleaser. We especially love it with balsamic asparagus.
Perfect Wine Pairings for Chicken Mushroom Marsala
Selecting the right wine can truly enhance your Chicken Marsala experience. While a dry Marsala wine itself can be served alongside the dish (a common practice in Sicily, though less so elsewhere), we have three specific red wine recommendations that beautifully complement the earthy mushrooms and rich sauce:
- Chianti Classico: This iconic Italian red wine is a superb choice. Its vibrant acidity, robust tannins, and notes of cherry and earthiness perfectly cut through the richness of the Marsala sauce and harmonize wonderfully with the mushrooms.
- Red Burgundy (Pinot Noir): A well-crafted red Burgundy or a Pinot Noir from other regions (especially California’s Russian River Valley or Oregon) is spectacular with Chicken Marsala. Its elegant fruit, subtle earthy undertones, and silky texture create a sophisticated pairing that highlights the complexities of the dish.
- Spanish Rioja: A Spanish Rioja, particularly a Crianza or Reserva, offers a fantastic pairing. With its notes of dark fruit, vanilla, and often a hint of leather or tobacco from oak aging, Rioja provides a beautiful counterpoint to the savory Marsala sauce.
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Frequently Asked Questions About Chicken Marsala
Chicken Marsala is fundamentally composed of tender chicken cutlets and Marsala wine, which forms the rich base of the sauce. Beyond these core ingredients, most versions typically include sautéed onions, earthy mushrooms, and a selection of aromatic herbs to enhance the overall flavor and complexity of the dish.
While both Chicken Piccata and Chicken Marsala are cherished Italian-American classics made with pan-fried chicken cutlets, their flavor profiles are distinct. Chicken Piccata is characterized by its bright, tangy lemon juice sauce, often complemented by briny capers, and typically uses a dry white wine (if any). In contrast, Chicken Marsala’s signature lies in its deep, savory sauce made with Marsala wine, which is often enriched with mushrooms, onions, and various herbs. Both dishes gained immense popularity in the United States through Italian immigrants and can also be found in veal or pork versions.
While Marsala wine is the defining ingredient for this dish, you can use other fortified wines as alternatives, as noted in the “Variations” section. Dry sherry and Madeira are often considered the closest in style to Marsala, offering a similar depth of flavor. Port wine can also be used for a different, slightly sweeter, and fruitier profile. Additionally, you could opt for a dry red or white table wine if you wish to change the character of the sauce. Be aware that any substitution will alter the classic flavor of Chicken Marsala, but will still result in a delicious dish.
For savory dishes like Chicken Marsala, it is crucial to use dry Marsala wine. Sweet Marsala wine is best reserved for desserts due to its higher sugar content. Dry Marsala offers a complex, nutty, and slightly caramelized flavor that is essential for the authentic taste of the sauce.
Chicken Marsala can be prepared a day in advance. The flavors often deepen overnight, making for a delicious reheated meal. Store it in an airtight container in the refrigerator and gently reheat on the stovetop over low heat, as detailed in the storage section.
Related Italian Recipes You’ll Love
If you enjoyed this recipe, explore other Italian-inspired dishes that are equally delightful:
- Homemade Butternut Squash Ravioli Recipe
- Italian Herb Sautéed Zucchini Squash Recipe
- Garlic Herb Sautéed Italian Eggplant Recipe
- Pan Fried Risotto Cakes – Easy Leftover Risotto Recipe
Ideal Side Dish Pairings for Chicken Mushroom Marsala
Complement your delicious Chicken Marsala with these superb side dishes to create a complete and satisfying meal:
- Jalapeño Spinach Artichoke Dip Recipe
- Summer Farro Salad with Zucchini Asparagus and Feta
- White Wine Garlic Butter Sautéed Oyster Mushrooms
- Garlic Parmesan Potato Pave Recipe with Crème Fraîche
📖 Recipe: Chicken with Mushroom Marsala Sauce (Pollo al Marsala)
Chicken with Mushroom Marsala Sauce (Pollo al Marsala)
Pin Recipe
Equipment
- 1 Large frying pan
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 Tablespoons olive oil divided
- 10-12 ounces cremini mushrooms cleaned and sliced
- ½ medium onion diced medium to small
- 1 ½ cup dry marsala wine
- ½ cup chicken stock
- 1 teaspoon dried oregano
- 6 Tablespoons unsalted butter
- ½ cup finely chopped Italian parsley
Instructions
- Slice the chicken breasts lengthwise to create four thin pieces of chicken, aka chicken cutlets. If the thickness is uneven, you can flatten the thickest part of the chicken with your hand or a meat mallet. Season the sliced chicken breasts with salt and pepper and dredge in flour.2 large boneless skinless chicken breasts, ½ teaspoon black pepper, 1 teaspoon kosher salt
- Over medium high heat, add half (2 Tbsp) of the olive oil to the pan. Add the chicken and sauté until you get some browning on both sides – about 2 minutes per side. Remove the chicken to a plate, cover and set aside.4 Tablespoons olive oil
- Add the mushrooms, onions and the remaining 2 tablespoon of olive oil. Sprinkle with a pinch of kosher salt and cook for about 4 minutes, until the mushrooms have soaked the liquid up and started to release their juices. Stir frequently.10-12 ounces cremini mushrooms, ½ medium onion, 4 Tablespoons olive oil
- Add the Marsala wine, chicken stock and oregano to the mushrooms and cook on medium high for about 5-6 minutes or until the sauce has reduced and thickened some. It may take longer depending on your stove temperature. Turn the heat to low and whisk in the butter.1 ½ cup dry marsala wine, ½ cup chicken stock, 1 teaspoon dried oregano, 6 Tablespoons unsalted butter
- Add the chicken and their juices back to the sauce, and cook on low for a few minutes. Remove the chicken and sauce to a platter and serve with the parsley.½ cup finely chopped Italian parsley
Nutrition
Carbohydrates: 19g
Protein: 15g
Fat: 33g
Saturated Fat: 13g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 15g
Trans Fat: 1g
Cholesterol: 82mg
Sodium: 710mg
Potassium: 717mg
Fiber: 1g
Sugar: 9g
Vitamin A: 1185IU
Vitamin C: 12mg
Calcium: 52mg
Iron: 2mg
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