Chicken Marsala is a classic Italian-American dish featuring tender, pan-seared chicken cutlets in a rich, creamy mushroom and Marsala wine sauce. Perfect for date nights, family dinners, or special occasions, this restaurant-style recipe is surprisingly easy to make at home—and may leave you hoping for leftovers
What is Chicken Marsala?
Chicken Marsala consists of thin chicken cutlets cooked in a savory sauce made from mushrooms, Marsala wine, chicken stock, and optional cream. Originating from western Sicily in the 1700s, Marsala wine gives the dish its signature flavor. While this dish is more popular in the U.S. than in Italy, it’s a favorite at Italian-American restaurants. Traditionally, cream isn’t used, but adding it creates a luxuriously rich sauce.
Ingredients
For 4 servings:
- 1 1/4 lbs chicken breast (2 large) or chicken tenders
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms, halved or thickly sliced
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine (not sweet)
- 3/4 cup chicken stock, reduced-sodium
- 1/2 cup heavy whipping cream (optional)
- 2 Tbsp parsley, finely chopped
Instructions
1. Prepare the Chicken:
- Slice chicken breasts in half lengthwise to make 4 cutlets.
- Place between plastic wrap and pound to 1/3″ thickness.
- Season with salt and pepper, dredge in flour, and shake off excess. Set aside.
2. Cook the Chicken:
- Heat a large non-reactive pan over medium heat. Add olive oil and butter.
- Sauté chicken cutlets until golden and cooked through (3–4 minutes per side or 165˚F internal temperature).
- Remove chicken and tent with foil to keep warm.
3. Make the Sauce:
- In the same pan, sauté mushrooms until golden and liquid evaporates (~5 min).
- Add onion powder and garlic; sauté 30 seconds.
- Pour in Marsala wine, scraping the pan to deglaze, and cook until mostly reduced (~4–5 min).
- Stir in chicken stock and slowly add cream while simmering. Cook another 4–5 minutes until slightly thickened. Season with salt to taste.
4. Finish the Dish:
- Return chicken to the pan, spoon sauce over the top, and sprinkle with parsley.
- Heat for 2 minutes until chicken is warm and sauce reaches desired thickness.
Serving Suggestions:
Chicken Marsala pairs beautifully with creamy mashed potatoes, pasta, roasted asparagus, or a crisp Caesar salad.
Tips for Success
- Wine Choice: Use dry Marsala, not sweet, for the right flavor. Madeira wine can be a substitute.
- Even Cooking: Pounding chicken ensures uniform thickness and tender results.
- Cream Tips: Use heavy cream, not half & half, to avoid curdling.
- Pan Choice: Use non-reactive cookware (stainless steel, enameled cast iron, or ceramic).
- Reheating: Reheat gently on the stovetop to prevent sauce separation.
Storage
- Refrigerate: Cool to room temperature, cover, and store 3–4 days.
- Reheat: Warm in a skillet over low heat until heated through.
Nutrition (per serving)
- Calories: 449 kcal
- Carbs: 12 g
- Protein: 35 g
- Fat: 25 g
This easy Chicken Marsala recipe is perfect for impressing dinner guests or enjoying a cozy night in. It’s flavorful, creamy, and can easily be doubled for a crowd.