Easy Chicken Marsala: Classic Italian Dinner in 30 Minutes

Classic Italian Chicken Marsala Recipe

This chicken Marsala recipe transforms simple chicken breasts into an elegant Italian dinner. Tender pan-fried chicken cutlets are smothered in a rich, velvety Marsala wine and mushroom sauce that’s perfect for a weeknight dinner yet impressive enough for company.

Why You’ll Love This Chicken Marsala Recipe

There’s something magical that happens when you combine golden-brown chicken, earthy mushrooms, and sweet Marsala wine. This classic Italian-American dish has stood the test of time for good reason – it’s incredibly delicious yet surprisingly simple to prepare.

The secret to the best chicken Marsala lies in properly reducing the sauce to concentrate those rich flavors and create a silky texture that clings perfectly to each bite of tender chicken.

Ingredients for the Perfect Chicken Marsala

• 4 boneless, skinless chicken breasts (about 1.5 pounds), pounded to ¼-inch thickness
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 4 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 8 ounces cremini or button mushrooms, sliced
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

How to Make Authentic Chicken Marsala

1. In a shallow dish, combine flour, salt, pepper, and dried oregano. Mix well.
2. Place chicken breasts between plastic wrap and gently pound to ¼-inch thickness using a meat mallet or heavy skillet. This ensures even cooking and tender meat.
3. Dredge each chicken breast in the seasoned flour mixture, shaking off excess. This thin coating will help create a beautiful golden crust and slightly thicken the sauce.
4. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until butter is melted and mixture is hot but not smoking.
5. Add chicken breasts (working in batches if needed to avoid overcrowding) and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover with foil to keep warm.
6. In the same skillet, add remaining olive oil. Add mushrooms and cook without stirring for 2-3 minutes to develop a nice sear. Then stir and cook for another 3-4 minutes until golden brown.
7. Add shallots and garlic to the mushrooms, cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
8. Pour in Marsala wine, scraping the bottom of the pan to release any browned bits (this is where the flavor is!). Bring to a simmer and let reduce by half, about 3-4 minutes.
9. Add chicken broth and return to a simmer. Cook for 5-6 minutes until sauce has reduced and slightly thickened.
10. Stir in remaining 2 tablespoons butter until melted and sauce is glossy. Season with additional salt and pepper to taste.
11. Return chicken to the pan, spooning sauce over the top. Simmer gently for 2-3 minutes to rewarm the chicken and allow it to absorb the flavors.
12. Sprinkle with fresh parsley and thyme before serving.

Chef’s Tips for the Best Chicken Marsala

• Choose the right Marsala: For this recipe, a dry Marsala wine works best, but sweet Marsala can also work if that’s what you have on hand.
• Don’t skip the pounding: Even thickness ensures the chicken cooks evenly and stays tender.
• Get a good sear: Make sure your pan is hot enough when adding the chicken to achieve that perfect golden crust.
• Mushroom variety: While button mushrooms work well, try cremini (baby portobello) for deeper flavor, or a mix of wild mushrooms for a gourmet touch.
• Make ahead: The flavors actually improve if made a few hours ahead and gently reheated before serving.

What to Serve with Chicken Marsala

This classic Italian dish pairs beautifully with:

• Creamy polenta or risotto to soak up the delicious sauce
• Buttered pasta, particularly fettuccine or linguine
• Roasted garlic mashed potatoes
• Steamed asparagus or green beans
• A simple green salad with lemon vinaigrette
• Crusty Italian bread for mopping up every last drop of sauce

Nutrition Information

Frequently Asked Questions About Chicken Marsala

Can I make chicken Marsala without wine?

While Marsala wine is the signature ingredient, you can substitute with a mixture of beef broth with a small splash of balsamic vinegar and a teaspoon of brown sugar to mimic the flavor profile.

How do I store leftovers?

Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the sauce from breaking.

Can I freeze this dish?

Yes, but the sauce may separate slightly upon thawing. Freeze for up to 2 months and thaw overnight in the refrigerator before gently reheating.

What’s the difference between chicken Marsala and chicken piccata?

While both are Italian-American classics, chicken piccata features a lemon-caper sauce, while chicken Marsala has a Marsala wine-mushroom sauce.

Perfect Your Chicken Marsala Tonight

This chicken Marsala recipe brings the flavors of Italian cuisine right to your dinner table. The combination of tender chicken, savory mushrooms, and rich Marsala wine creates a restaurant-worthy dish that’s surprisingly easy to master at home. Serve it to your family for a special weeknight dinner or impress guests at your next gathering – either way, this classic chicken Marsala is sure to become a regular in your cooking rotation.

Recipe adapted from AllRecipes