Name: Chicken Marsala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 chicken breasts (boneless, skinless); ½ tsp salt (divided); 1 tsp black pepper (freshly cracked); 1 tbsp Italian seasoning; ½ cup all-purpose flour (1 tbsp reserved); 3 tbsp vegetable oil (divided); 1 tsp salt; 8 oz. baby bella mushrooms (sliced); ½ white onion (sliced thinly); ½ cup Marsala cooking wine; 1 cup chicken broth; 2 tbsp fresh Italian parsley (minced); 2 tbsp salted butter

Jump to Recipe · Leave a Review

A succulent Chicken Marsala, enveloped in a rich, savory sauce that envelops your senses, is a dish that sings. Picture this: tender chicken breasts, perfectly cooked, bathed in a luscious marsala wine sauce that dances with the earthy tones of baby bella mushrooms and notes of sweet onion. The aroma wafting through your kitchen invites everyone to the table, hungry with anticipation for that first bite.

Pin this for later!

There’s something magical about preparing this dish. Whipping up Chicken Marsala takes about an hour from start to finish, and it’s remarkably budget-friendly, making it ideal for both weekdays and special occasions. This recipe uses pantry staples you might already have. Delicious and easy, it’s a dish you can feel proud to share. Dive into the comforting world of Chicken Marsala, and bring a little Italian flair to your kitchen tonight.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Marsala
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Marsala

Why You’ll Love This Recipe

Simple & Quick: Ready in just under an hour, making it perfect for weeknight dinners.
Irresistible Flavor: Balanced sweetness from the marsala wine complements the savory chicken and mushrooms.
Eye-Catching Appeal: Rich color and glossy sauce make each plate visually enticing.
Flexible Serving: Enjoy it over pasta, rice, or even with crusty bread to soak up that sauce.
Diet-Friendly Options: Easily make it gluten-free by substituting flour with cornstarch.

Ingredients You’ll Need

2 chicken breasts (boneless, skinless): The star of your dish, providing tender meat to soak up the sauce.
½ tsp salt (divided): Enhances flavor; season both the chicken and the sauce.
1 tsp black pepper (freshly cracked): Adds depth and a peppery kick to the dish.
1 tbsp Italian seasoning: Infuses the chicken with herbal and aromatic goodness.
½ cup all-purpose flour (1 tbsp reserved): Creates a light coating for the chicken that helps in browning and thickening the sauce.
3 tbsp vegetable oil (divided): For frying the chicken; helps achieve that golden crispiness.
1 tsp salt: Essential for bringing out the natural flavors in the mushrooms and onions.
8 oz. baby bella mushrooms (sliced): These bring an earthy flavor, making the sauce more complex.
½ white onion (sliced thinly): Adds sweetness and a subtle crunch to the dish.
½ cup marsala cooking wine: The soul of this recipe, providing a sweet and savory layer to the sauce.
1 cup chicken broth: Balances the richness of the marsala wine while adding depth to the sauce.
2 tbsp fresh Italian parsley (minced): A pop of freshness that brings color and brightness to the dish.
2 tbsp salted butter: Adds a creamy, rich touch, enhancing the sauce’s texture.

How to Make Chicken Marsala

Prepare the Chicken: Cut the chicken breasts in half lengthwise. Place each piece in a heavy-duty freezer bag, sealing it partially to prevent the mess. Using a tenderizing mallet or a rolling pin, pound them to about ¼ inch thick. Uniform thickness ensures even cooking and tenderness.
Season the Flour: In a shallow bowl, mix ½ tsp salt, freshly cracked black pepper, Italian seasoning, and all-purpose flour (setting aside 1 tablespoon for later). Lightly coat each chicken piece in this mixture, shaking off the excess. Transfer to a plate.
Cook the Chicken: Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook them for about 3-4 minutes per side. Work in batches if necessary. When cooked through and golden, transfer the chicken to a plate and cover with foil to keep warm.
Sauté the Vegetables: Reduce the heat to medium. Add 1 tsp of sea salt, sliced mushrooms, and onions to the pan. Spread them out, allowing them to brown evenly, which takes about 3 minutes. As they cook, use a wooden spoon to scrape any browned bits off the bottom of the pan; these add incredible flavor to your sauce.
Add Liquid Ingredients: Once the vegetables are nicely browned, pour in the marsala wine and chicken broth. Continue to scrape the pan for those tasty bits. Allow the mixture to simmer for about 4 minutes, reducing the liquid by one-third—this concentrates the flavors beautifully.
Thicken the Sauce: In a small bowl, whisk the reserved tablespoon of flour with a bit of water until smooth, creating a slurry. Stir in the slurry along with minced parsley and butter, watching everything melt together into a luscious sauce. Add the chicken back into the pan, flipping halfway through, and let it finish cooking for another 4 minutes as the sauce thickens.
Finishing Touches: As a final touch, feel free to sprinkle additional parsley over the dish for an inviting presentation. Adjust salt and pepper according to your taste.

Serve over your choice of pasta, rice, or crusty bread, ensuring each bite captures that heavenly sauce.

Storing & Reheating

To store leftovers, let Chicken Marsala cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to enjoy, reheat on the stovetop over medium heat until warmed through, around 10-15 minutes. Note that the sauce may thicken during refrigeration, so add a splash of chicken broth or water as you reheat to regain that saucy texture.

Chef’s Helpful Tips

Avoid Overcrowding: When frying the chicken, make sure not to crowd the pan. This ensures each piece gets a good sear rather than steaming.
Choose Quality Marsala: The flavor of your sauce significantly depends on the quality of the marsala wine. Opt for a bottle you’d enjoy drinking.
Fresh Parsley: For the best flavor, use fresh herbs rather than dried; the color and taste of fresh parsley brighten the dish.
Watch the Thickness: If the sauce gets too thick, add a splash of chicken broth to loosen it up.
Make-Ahead Fun: You can prepare the chicken in advance, setting it aside until you’re ready to finish cooking, making dinner a breeze.

There’s something uniquely satisfying about creating a dish that both fills your stomach and warms your heart. Bringing Chicken Marsala to the table combines ease, flavor, and a touch of elegance.

Recipe FAQs

Can I make Chicken Marsala in advance?

Absolutely! You can prepare the chicken and sauce ahead of time. Simply reheat gently before serving. However, it’s best to cook the chicken fresh if you want that perfect texture.

What can I serve with Chicken Marsala?

Chicken Marsala pairs beautifully with pasta, rice, or mashed potatoes. It also goes well with crusty bread to soak up all that delicious sauce!

Is Chicken Marsala gluten-free?

To make it gluten-free, swap out regular all-purpose flour for a gluten-free variety like almond flour or cornstarch. The texture may vary slightly, but it should still be delicious!

Can I use other types of wine?

While marsala wine is traditional, if you don’t have it on hand, you can substitute sweet sherry or even Pinot Noir in a pinch. Just know that the flavor will change slightly, but it can still be delightful!

More Dinner Recipes

Creamy Chicken Marsala

👉 If you make my Chicken Marsala recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.