Chicken Marsala Recipes

This easy Chicken Marsala recipe has juicy chicken smothered in a restaurant quality marsala sauce. Serve this with fettuccine pasta or with creamy mashed potatoes!

Chicken Marsala is definitely one of my favorite restaurant dishes, but sometimes, I like my homemade version even better. (And I’m pretty sure you will too!) Luckily, it’s easy to master this Italian-American classic at home!

This glorious sauce has reduced marsala wine, mushrooms, garlic, shallots, butter, chicken broth, seasonings, and my favorite flavor enhancers.

The chicken is smothered in the plentiful sauce that this recipe makes, and it pairs perfectly with pasta or potatoes!

Sauté mushrooms in butter and set aside. Season chicken with salt/pepper and sprinkle with flour. Sear in olive oil until golden on each side, then set aside.

Deglaze the skillet with dry marsala wine and reduce by half. Add butter, garlic, and shallots. Add flour and cook for 2 minutes.

Add marsala sauce mixture (chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme). Bring to a boil, reduce to a simmer, and cook for 7-10 minutes.

Stir in the mushrooms, then add the chicken back and spoon the sauce on top. Heat through for 3-4 minutes, then serve with buttered noodles or mashed potatoes, along with roasted green beans.

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Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Prep: 15min

Total: 45min

Yield: 4

Nutrition Facts: servingSize , calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, Saturated Fat 16 g, unSaturated Fat , Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

Ingredients:

• 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
• 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots, from 1 medium shallot
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instruction:

1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
4. Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Chicken Marsala Recipe

Easy restaurant-style Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried juicy chicken topped with a creamy marsala wine sauce.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 449 kcal, Carbohydrate 12 g, Protein 35 g, Fat 25 g, Saturated Fat 11 g, Cholesterol 140 mg, Sodium 538 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs chicken breast ((2 large), or chicken tenders)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/4 cup all-purpose flour ( for dredging)
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 8 oz brown button mushrooms (halved or thickly sliced if very large)
• 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
• 2 Tbsp parsley (finely chopped)

Instruction:

1. Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
2. Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don’t over-cook). Set chicken aside and tent with foil to keep warm.
3. Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
4. Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
5. Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.

Chicken Marsala

For an Italian favorite, try Tyler Florence’s Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.

Prep: 0 20min0

Total: 0 40min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 522, Fat 35g, Saturated Fat 10g, Carbohydrate 8g, Fiber 1g, Sugar 2g, Protein 39g, Cholesterol 123mg, Sodium 901mg

Ingredients:

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Instruction:

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
3. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala Recipe

This classic Chicken Marsala recipe is a restaurant worthy dish with a flavorful marsala wine sauce that you can serve with fettuccine pasta or potatoes!

Prep: 15min

Total: 70min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 321 kcal, Carbohydrate 18 g, Protein 17 g, Fat 19 g, Saturated Fat 11 g, Trans Fat 0.5 g, Cholesterol 85 mg, Sodium 743 mg, Fiber 1 g, Sugar 4 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 12 oz. cremini mushrooms (sliced/rinsed/dried. See notes.)
• 2 tablespoons butter
• 2 large boneless skinless chicken breasts
• Salt/Pepper
• 1 teaspoon garlic powder
• ¼ cup flour
• 2 cups chicken broth
• ½ beef bouillon cube
• ¼ cup heavy cream
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon mustard powder
• ¼ teaspoon dried thyme
• 3/4 cup dry marsala wine (see notes)
• 2 tablespoons butter
• 1 medium shallot (minced)
• 2 cloves garlic (minced)
• 2 tablespoons flour
• 1/8 teaspoon gravy master or kitchen bouquet (optional)
• Freshly Parsley (to garnish)

Instruction:

1. Combine Sauce Mixture: Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.
2. Melt butter over medium-high heat and add the mushrooms. Allow them to brown for 4-5 minutes, stir occasionally as they cook. Sprinkle with a little salt halfway through if desired. Set aside once cooked. (This method is the best way for them to retain their shape, color, texture, and flavor. This way they don’t become waterlogged/rubbery by staying in the skillet.)
3. Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
4. Add the mushrooms back to the skillet and stir to combine. Add the chicken back and spoon the sauce on top. Cover partially and let it heat through for 3-4 minutes. Sprinkle with fresh parsley and serve!

Chicken Marsala Recipe

FAQ

What’s the best Marsala wine for Chicken Marsala?

• Florio Sweet Marsala. 4.6 out of 5 stars. 19 reviews. …
• Florio Dry Marsala. 4.7 out of 5 stars. 35 reviews. …
• Colombo Marsala Sweet. 4.1 out of 5 stars. 22 reviews. …
• Cribari Marsala. 4.3 out of 5 stars. 41 reviews. …
• Colombo Marsala Dry. 4.3 out of 5 stars. 19 reviews.

How does Gordon Ramsay make Chicken Marsala?

What is Chicken Marsala sauce made of?

• Jasmine Rice.
• Buttered Noodles.
• Creamy Roasted Garlic Mashed Potatoes.
• Parmesan Risotto.
• Duck Fat Fried Potatoes.
• Sauteed Green Beans.
• Air Fryer Asparagus.
• Sauteed Broccolini.

What is a good side dish with Chicken Marsala?

Do you use sweet or dry wine for Chicken Marsala?