Chicken Marsala is incredibly easy to make.
Tender chicken breasts are simmered in a creamy mushroom marsala wine sauce for a meal that’s easy enough for every day, but elegant enough for guests!
No need to go out to a fancy expensive Italian restaurant when you can make chicken Marsala at home that’s every bit as good!
Easy-Peasy Chicken Marsala in 30 Minutes
- Skip Olive Garden and satify your cravings at home!
- This Chicken Marsala recipe is ready in just 30 minutes.
- While it seems fancy, it’s really easy to make and it needs just a handful of ingredients.
- If you love Italian cuisine, it’s a must-try and it reheats well.
Ingredients for Chicken Marsala
Marsala – Marsala wine is the star of the show! It is a fortified wine originating from Sicily. When shopping, choose dry Marsala – not sweet marsala. This wine packs full-bodied flavor and has some acidity that helps tenderize the chicken. If Marsala is unavailable, other fortified wines like
Marsala is a fortified wine made in Sicily and it’s available in most liquor stores. For this recipe, choose a dry marsala wine, not a sweet marsala. These wines have full-bodied flavors, as well as acids that tenderize the chicken as they reduce into a savory sauce. See below for substitutions.
Chicken Breasts – Smaller 5 oz chicken breasts are perfect for this recipe. Feel free to substitute, use 8 pre-sliced chicken filets or chicken cutlets. Chicken thighs are also a good alternative.
Mushrooms – White or brown mushrooms make a hearty addition to the sauce, giving it a robust flavor.
Substitutions for Marsala Wine
Marsala is the main ingredient in this dish so swapping it out will change the flavor.
Try a dry Madeira or dry sherry, or even a dry white wine. As with any dish calling for wine, choose a wine you’d drink instead of a ‘cooking wine’.
If you’d like to skip the wine, I would suggest a dish that doesn’t rely on it for so much of the flavor. Try creamy chicken and mushrooms.
How to Make Chicken Marsala
- Pound chicken with a meat mallet or rolling pin.
- Brown the chicken in a large skillet (per the recipe below) and set aside.
- Cook the onion and mushrooms in butter until tender. Add the remaining sauce ingredients and simmer until thickened.
- Return chicken to the pan and cook through. Serve over pasta.
Cream is not traditional in a marsala sauce, but it can be added if you’d like. Swap out ⅓ cup of chicken broth for the same amount of heavy cream or half and half.
What to Serve with Chicken Marsala
Chicken marsala is great over any kind of pasta of course! Chicken Marsala tastes fantastic on spaghetti or sturdy pasta shapes like penne, rotini, or bowtie. rnrnHere are other favorites to serve on the side.
Storing Leftovers
Keep leftover chicken marsala in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop.
Chicken marsala can be frozen for up to 6 months. Thaw in the refrigerator overnight, and reheat the chicken and sauce on the stovetop before combining them again over freshly made pasta.
More Quick Chicken Favorites
Did you make this Chicken Marsala Recipe? Be sure to leave a rating and comment below!
Easy Chicken Marsala Recipe
Easy Chicken Marsala is more delicious than any version from an Italian restaurant, and so much less expensive too!
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Cover the chicken breasts with plastic wrap and use a meat mallet to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
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Preheat olive oil in a large pan over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
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In the same pan, add 2 tablespoons butter, thyme, and shallot and cook until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1½ tablespoons flour and cook for 1 minute more.
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Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
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Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
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Garnish and serve over pasta.
Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.
Sauce: A creamier chicken Marsala can be made by switching out one-third cup of chicken broth for the same amount of heavy cream or half & half.
Leftovers: Keep leftover chicken marsala refrigerated for up to 3 days. Reheat on the stovetop.
Calories: 567 | Carbohydrates: 21g | Protein: 52g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 479mg | Potassium: 1106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Italian, Mediterranean© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Chicken Marsala, a dish featuring thinly sliced chicken filets (aka escalopes), is a taste of Sicily. The chicken in this marsala recipe is simmered in Marsala wine, which tenderizes them and creates a savory mushroom sauce that’s delicous drizzled over pasta or rice.
Holly Nilsson
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