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Easy Chicken Marsala Recipe

This easy chicken marsala recipe is an Italian-American favorite made with pan-fried chicken, mushrooms and rich marsala wine sauce. It’s restaurant quality made at home in 30 minutes!

More easy chicken recipes made in one pan include chicken piccata and this chicken Madeira recipe!

Chicken marsala in a skillet.
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Restaurant Quality Chicken Marsala Recipe

We love to make this homemade chicken marsala for date nights or dinner parties. It’s an easy 30-minute meal made in just one pan. Other date night favorites oven baked steak, chicken Alfredo and for dessert this easy no-bake cheesecake.

Chicken marsala is one of my favorite classic dishes to order out at a restaurant. Making it home only requires a few simple ingredients, though, and the results are tender, flavorful meat with a rich sauce just like my recipe for marry me chicken!

Marsala Chicken Ingredients

If you love Italian food, you will love this easy chicken marsala! Start by dredging your chicken in these pantry staple ingredients then make the rich and creamy Marsala wine sauce.

flatten chicken breast with meat mallet

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Make sure to slice your boneless skinless chicken breasts in half so that they cook faster in the pan. You can also pound with a mallet.
  • Flour and garlic powder: A flour and garlic powder mixture gives the meat that crispy coating, thickens the sauce as it cooks in the pan and adds flavor to the dredging mixture.
  • Oil: This is for frying the meat in the skillet. It helps make the coating extra crispy and delicious. Extra-virgin olive oil is recommended.
  • Butter: Added in with the oil to add some richness to the dish.
  • Mushrooms: Traditional chicken marsala always includes sliced mushrooms. Any type of mushroom will work. Cremini mushrooms work great in savory dishes!
  • Marsala cooking wine: The alcohol cooks out and creates a nutty and rich flavor.
  • Chicken broth: Adds some liquid to the sauce, as well as another layer of flavor.
  • Heavy cream: Just a splash adds to the creamy consistency of the sauce.

Substitutions and Variations

  • Type of Marsala wine: A dry marsala wine is best for this dish, not a sweet marsala wine. I used a marsala cooking wine.
  • Marsala wine substitute: For the best chicken marsala recipe, I don’t recommend substituting the Marsala wine but if you must, try sherry or Madeira. If you don’t want to use alcohol, beef stock can be used but will lack the same flavor.
  • Chicken thighs: Can be used instead of chicken breast, they may need to seared longer.
  • Heavy cream: Again, for best results, heavy cream is best. Half and half or milk is too thin and will need to be made into a slurry with cornstarch. If you like it extra creamy, though, add more than the stated recipe amount.

How to Make Chicken Marsala

Chicken marsala is an elegant dinner that is simple to make! Coat the chicken, cook, then add a special mushroom sauce to make the perfect combination!

Showing how to make chicken marsala in a 4 step collage.
  1. Cut and coat chicken. Slice the chicken cutlets in half horizontally, then coat each piece with the flour mixture (flour, garlic powder, salt, and pepper).
  2. Cook in a skillet. In a large skillet (I used cast iron), heat the oil and butter over medium-high heat. Gently shake off excess flour from the meat, then place in the skillet. Cook until the chicken is golden brown and no longer pink in the middle, about 4 to 5 minutes on each side.
  3. Add mushrooms and sauce. Add in the mushrooms and cook for about 3 minutes. Pour in the marsala and let boil for a minute or so to burn out the alcohol. Then pour in the broth and simmer for about 5 to 10 minutes.
  4. Cook chicken in sauce. Once the consistency of the sauce has thickened, slowly whisk in the cream and cook until it’s just lightly simmering. Stir occasionally. Add in the chicken and let cook in the sauce for an additional 1 to 2 minutes. Garnish with fresh parsley or thyme if desired.
Chicken marsala cooked in an iron skillet.

Expert Tips

Here are a few tips to help with cooking chicken marsala. Use these to create the best weeknight dinner for your family or when entertaining.

  • Thickness of chicken: If your chicken breasts are on the thicker side, I’d recommend thinning them out even more with a meat mallet after you slice them in half. It will tenderize the meat and help cook more evenly (and quickly) in the skillet.
  • Thickening the sauce: To thicken marsala sauce even more, mix a teaspoon of flour with a teaspoon of water and add to the sauce, then simmer until it thickens up.
  • Add a splash of Worcestershire. This really enhances the umami taste of the savory sauce.
  • Avoid overcooking the chicken. Have a meat thermometer handy to know when your chicken reaches 165°F.

5 star review

“This was a total winner! We had this last night and all my kids loved it, which is the real test. Of course my hubs and I really enjoyed it too. This is a keeper!”

Chicken marsala with mashed potatoes on a white plate.

Serving Suggestions

Here are a few favorite ways to serve this chicken marsala recipe!

Recipe FAQs

What is chicken marsala sauce made of?

Chicken marsala sauce is a combination of marsala wine, chicken broth, heavy cream, and freshly chopped parsley. This combination makes a flavorful and creamy sauce to pour over top the chicken and mushrooms.

What flavor is marsala sauce?

Marsala sauce is a very rich and earthy Italian sauce. The mushrooms and the wine combined are the key ingredients whereas the fresh herbs are a subtle sweetness that enhances the dish all around.

Is marsala wine alcoholic?

Yes, but the alcohol does cook out during the cooking process. More fortified wines have a high alcohol content because of the flavor. Again, it does cook out but leaves a flavor that is rich and sweet marsala. Using a small amount goes a long way!

Chicken marsala cooked in a skillet.

Storing Leftovers

  • Store: Cool to room temperature than place the remaining leftovers in an airtight container and store them in the fridge for three to four days long.
  • Reheating: When ready to reheat, place in the oven at 350°F for 10 to 12 minutes or until warmed through. You can also place in small saucepan over low heat.
  • Freezing: Due to the amount of dairy in this dish, I don’t recommend freezing leftovers.

More easy dinner recipes include this lasagna dish, pasta carbonara, ranch chicken or three cheese manicotti!

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Chicken marsala cooked in an iron skillet.

Chicken Marsala

5 from 32 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy chicken marsala recipe is an Italian-American favorite made with pan-fried chicken, mushrooms and rich marsala wine sauce. Restaurant quality made at home in 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 2 large boneless chicken breasts (about a pound)
  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter (more if needed)
  • 1 cup sliced mushrooms
  • cup marsala cooking wine (can also use dry or sweet)
  • ¾ cup chicken broth
  • ¼ cup heavy cream (more if desired)

Kosher salt and pepper, to taste

    Optional: Freshly chopped parsley or thyme

      For serving: Mashed potatoes, noodles or rice


        • Cut the chicken breasts in half horizontally to make 4 chicken fillets. If you'd like to pound them thinner, place them in a bag and pound the top of the chicken breast until even.
        • Then whisk together the flour, garlic powder salt and pepper in a shallow dish. I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper to start. Then coat the chicken breasts in the flour mixture.
        • Heat the olive oil and butter in a large skillet over medium-high heat. Lightly shake off any excess flour from the chicken and then place into the skillet. Cook 4-5 minutes per side, or until golden brown and cooked through. 
        • Add more butter if needed and then cook the mushroom for 3 minutes. Then pour in the marsala wine and boil down for a minute to burn out the alcohol. Then add in the chicken broth and simmer for 5-10 minutes. 
        • Once the sauce has begin to thicken, slowly whisk in the cream and cook until it has come to a light simmer. Taste and add more cream, S&P if desired. Then add the chicken back into the pan and cook an additional 1-2 minutes. 
        • Serve over mashed potatoes, noodles or rice. Garnish with fresh parsley or thyme if desired. 


        Calories: 333kcal | Carbohydrates: 12g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 292mg | Potassium: 370mg | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 4.3mg | Calcium: 25mg | Iron: 0.8mg

        Nutrition provided is an estimate. It will vary based on specific ingredients used.

        Course: Main Dish
        Cuisine: Italian

        Did you make this recipe? Don’t forget to give it a star rating below!

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