Have you ever wondered why chicken marsala tastes so much better at Italian restaurants? The secret isn't complicated—it's all about technique, quality ingredients, and understanding how the Marsala wine reduction creates that signature velvety sauce. This chicken marsala recipe brings that restaurant magic to your home kitchen, allowing you to impress family and guests with an elegant dish that's surprisingly simple to prepare. Making this classic Italian-American comfort food yourself not only saves money but also lets you control the quality of ingredients while mastering a fundamental cooking technique that applies to countless other dishes. The combination of tender chicken cutlets, earthy chicken marsala with mushrooms, and that rich, wine-infused sauce creates a meal that feels special any night of the week.

Ingredients List

    • 4 boneless, skinless chicken breasts (about 1.5-2 lbs), pounded to ½-inch thickness
    • ½ cup all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 3 tablespoons olive oil
    • 2 tablespoons butter, divided
    • 8 oz cremini or baby bella mushrooms, sliced
    • 3 cloves garlic, minced

For the Marsala Sauce:

    • ¾ cup dry Marsala wine
    • ¾ cup chicken broth (low-sodium recommended)
    • 2 tablespoons heavy cream
    • 1 tablespoon fresh parsley, chopped
    • Optional: ½ teaspoon dried oregano for extra Italian flavor

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This dish comes together faster than ordering takeout and requires only one skillet, making weeknight dinner prep incredibly manageable. The active cooking time is minimal once your ingredients are prepped.

Step-by-Step Instructions

Step 1: Prepare the Chicken Pound chicken breasts to an even ½-inch thickness using a meat mallet between plastic wrap. Mix flour, salt, pepper, and garlic powder in a shallow dish. Dredge each chicken piece lightly, shaking off excess flour—this creates a light coating that helps the sauce adhere beautifully.

Step 2: Sear the Chicken Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the pan is hot (test with a drop of water—it should sizzle), add chicken breasts. Cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.

Step 3: Sauté the Mushrooms In the same skillet, add remaining butter and mushrooms. This step is crucial for developing flavor—don't crowd the pan, and let mushrooms cook undisturbed for 2-3 minutes to achieve that beautiful golden caramelization. When making this chicken marsala recipe, properly browned mushrooms make all the difference. Add garlic and sauté for 30 seconds until fragrant.

Step 4: Deglaze and Build the Sauce Pour Marsala wine into the skillet, scraping up all those delicious brown bits (fond) from the bottom—this is where incredible flavor hides. Let wine reduce by half, about 3-4 minutes. Add chicken broth and simmer for 5 minutes until sauce thickens slightly.

Step 5: Finish and Serve Stir in heavy cream for richness. Return chicken to the skillet, spooning sauce over each piece. The chicken marsala with mushrooms should have a glossy, silky sauce that coats the back of a spoon. Simmer 2 minutes to meld flavors, garnish with fresh parsley, and serve immediately.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 385
    • Protein: 42g
    • Carbohydrates: 14g
    • Fat: 16g
    • Fiber: 1g
    • Vitamin C: 6% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: - Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free flour blend - Dairy-Free: Use coconut cream instead of heavy cream and olive oil in place of butter - Keto-Friendly: Already low-carb; serve over zucchini noodles instead of pasta - Lighter Version: Skip the cream and use extra chicken broth for a lighter sauce

Flavor Variations: Add sun-dried tomatoes for a tangy twist, or incorporate fresh thyme and rosemary for herbaceous notes. Swap cremini mushrooms for shiitake or oyster mushrooms for different flavor profiles.

Wine Selection Tip: Use dry Marsala wine (not sweet cooking Marsala). A decent quality you'd drink makes a noticeable difference. If unavailable, substitute with dry sherry plus a teaspoon of brown sugar.

Meal Prep: Prepare the flour-coated chicken and sliced mushrooms up to 24 hours ahead. Cook fresh for best texture, though the sauce can be made a day early and reheated gently.

Common Mistakes to Avoid

Overcooking the Chicken: Thin cutlets cook quickly. Use an instant-read thermometer and remove at exactly 165°F to prevent dry, rubbery meat.

Skipping the Flour Dredge: This light coating creates texture, helps brown the chicken, and thickens the sauce naturally. Don't skip it, but also don't over-flour.

Using Sweet Marsala: Cooking Marsala and sweet Marsala create entirely different dishes. Always use dry Marsala for savory applications.

Crowding the Pan: Cook chicken in batches if necessary. Overcrowding steams rather than sears, preventing that golden crust essential for flavor.

Not Deglazing Properly: Those browned bits stuck to the pan contain concentrated flavor. Use the wine to scrape them up completely—your sauce will thank you.

High Heat Throughout: After searing, reduce to medium or medium-low. High heat will burn the garlic and evaporate your sauce too quickly.

Storage / Leftovers Tips

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling—this is normal due to the flour and cream. When reheating your chicken marsala recipe, do so gently over medium-low heat in a covered skillet, adding 2-3 tablespoons of chicken broth to restore the sauce's silky consistency.

For freezer storage, place cooled chicken and sauce in freezer-safe containers for up to 2 months. Note that cream-based sauces can sometimes separate when frozen, so if meal prepping, consider freezing before adding the cream and stirring it in fresh when reheating. Thaw overnight in the refrigerator before reheating.

Microwave reheating works in a pinch but may toughen the chicken—use 50% power in 1-minute intervals, stirring the sauce between each. The chicken marsala with mushrooms tastes remarkably fresh even as leftovers, making it excellent for meal prep or planned leftovers for easy lunches.