How to Make the Perfect Chicken Marsala
Italian-American · Medium · 40 min · 4 servings
Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken breasts smothered in a rich and savory Marsala wine sauce with earthy mushrooms. This restaurant-quality meal comes together in under 45 minutes and is perfect for a special weeknight dinner or an impressive dinner party dish.
Why this recipe works
This Chicken Marsala recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 pieces boneless skinless chicken breasts pounded thin
- 0.5 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken broth
- 2 tablespoons fresh flat-leaf parsley chopped
Step by step instructions
Step 1: Pound and Dredge the Chicken
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/4 inch thickness. Season both sides generously with salt and pepper. Dredge each piece in flour, shaking off any excess so only a light coating remains.
Step 2: Sear the Chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
Step 3: Saute the Mushrooms
In the same skillet, add another tablespoon of butter and the sliced cremini mushrooms. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture. Season lightly with salt and pepper.
Step 4: Build the Marsala Sauce
Pour the Marsala wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Add the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 8 to 10 minutes until the sauce has reduced by about half and coats the back of a spoon.
Step 5: Finish and Serve
Swirl in the remaining tablespoon of butter to give the sauce a silky finish. Return the chicken and any resting juices to the skillet and spoon the sauce generously over the top. Cook for 2 more minutes to heat through, then garnish with fresh parsley and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dry Marsala wine → dry sherry or Madeira wine for a similar depth of flavor
- cremini mushrooms → baby bella or shiitake mushrooms for a more earthy taste
- chicken breasts → chicken cutlets to skip the pounding step and save time
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the pounding step which leads to uneven cooking and tough chicken
- Using sweet Marsala wine instead of dry which makes the sauce overly sugary
- Crowding the pan when searing which causes the chicken to steam rather than brown properly
Nutrition facts
Per serving: 420 calories, 38g protein, 14g carbs, 22g fat, 1g fiber.
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