Chicken Marsala with Mushrooms and Wine Sauce

Chicken Marsala with Mushrooms and Wine Sauce is a timeless Italian-American classic that perfectly balances elegance and comfort. Tender, golden chicken cutlets are simmered in a rich Marsala wine sauce with sautéed mushrooms, garlic, and herbs. The result is a deeply flavorful dish that feels both sophisticated and satisfying — ideal for a romantic dinner, a family gathering, or any occasion where you want to impress without spending hours in the kitchen.

This dish originated from Sicily, Italy, where Marsala wine is produced. Over time, it became a beloved staple in Italian-American cuisine, known for its buttery sauce and subtle sweetness from the wine. The flavors are luxurious yet comforting, making it a standout on restaurant menus and in home kitchens alike.

Why I Love This Recipe

I love Chicken Marsala because it strikes the perfect balance between simplicity and sophistication. It’s one of those dishes that looks and tastes like it came from a fine dining restaurant, yet it’s easy to make at home with basic ingredients.

The tender, lightly browned chicken absorbs the aromatic Marsala wine sauce beautifully, while the mushrooms add a wonderful depth of flavor and texture. The sauce itself — silky, rich, and infused with hints of garlic, herbs, and butter — makes this dish unforgettable.

Why It’s a Must-Try Dish

Chicken Marsala is a must-try for anyone who loves comforting, flavorful meals with a touch of elegance. It’s a dish that truly showcases how a few simple, high-quality ingredients can transform into something extraordinary.

The combination of tender chicken, sautéed mushrooms, and a luscious Marsala wine sauce offers a restaurant-worthy experience right at home. Plus, it’s versatile — you can pair it with pasta, rice, or vegetables, and it still tastes phenomenal.

It’s also a wonderful way to explore cooking with wine, adding complexity and depth to your dish while maintaining balance and warmth. Once you taste it, you’ll understand why Chicken Marsala has remained a classic for decades.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 480 kcal per serving
• Course: Main Course / Dinner
• Cuisine: Italian-American

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1½ lbs total)
• Salt and black pepper, to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce

• 2 tablespoons unsalted butter
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• ¾ cup dry Marsala wine
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream (optional for a richer sauce)
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Cooking Directions

1. Prepare the Chicken:
   • Place each chicken breast between two sheets of plastic wrap or parchment paper.
   • Pound them to about ½ inch thickness for even cooking.
   • Season both sides with salt and black pepper.
2. Dredge the Chicken:
   • Lightly coat each chicken piece in flour, shaking off the excess.
3. Cook the Chicken:
   • In a large skillet, heat olive oil and 2 tablespoons butter over medium heat.
   • Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
   • Remove chicken from the skillet and set aside.
4. Sauté the Mushrooms:
   • In the same skillet, add 2 tablespoons butter.
   • Add mushrooms and sauté for about 5 minutes, until browned and tender.
   • Add minced garlic and cook for another 30 seconds.
5. Deglaze with Marsala Wine:
   • Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.
   • Let it simmer for 2–3 minutes to reduce slightly.
6. Add Broth and Cream:
   • Stir in chicken broth and, if using, heavy cream and Dijon mustard.
   • Simmer for 5–6 minutes, until the sauce thickens slightly.
7. Return the Chicken:
   • Place the chicken back into the skillet and spoon sauce over it.
   • Simmer for another 3–4 minutes, allowing flavors to blend.
8. Finish and Serve:
   • Garnish with fresh parsley and serve hot.

Step-by-Step Preparation Method

1. Flatten the chicken breasts to even thickness.
2. Season with salt and pepper and dredge lightly in flour.
3. Pan-fry in butter and olive oil until golden and set aside.
4. Sauté mushrooms in butter until browned; add garlic briefly.
5. Deglaze the pan with Marsala wine, scraping the flavorful bits.
6. Add chicken broth (and cream, if desired) and simmer until thickened.
7. Return chicken to the sauce, simmer gently, and coat evenly.
8. Garnish with parsley and serve hot.

How to Serve This Recipe

Chicken Marsala is best served immediately, while the sauce is warm and glossy. Pair it with:

• Mashed potatoes or buttered pasta to soak up the sauce.
• Steamed vegetables or roasted asparagus for a lighter balance.
• Crusty bread to mop up every drop of the Marsala sauce.

Serve it family-style in a large dish or plate individually for a restaurant-like presentation. For an elegant touch, drizzle extra sauce on top before serving.

Recipe Tips

• Choose dry Marsala wine: Avoid sweet Marsala for savory dishes.
• Don’t skip pounding the chicken: It ensures even cooking and tenderness.
• Deglaze properly: Scraping the brown bits adds depth and richness to the sauce.
• Avoid overcooking: Chicken should be tender, not dry.
• For a thicker sauce: Simmer a few extra minutes or stir in a teaspoon of flour mixed with water.

Recipe Variations

1. Creamy Chicken Marsala:
   Add more cream and simmer longer for a richer, velvety sauce.
2. Garlic Herb Marsala:
   Add minced shallots and fresh rosemary or thyme for extra aroma.
3. Mushroom Blend Marsala:
   Use a mix of wild mushrooms such as shiitake, portobello, and cremini for earthy complexity.
4. Vegetarian Marsala:
   Replace chicken with thick slices of portobello mushrooms or cauliflower steaks.
5. Gluten-Free Version:
   Use gluten-free flour for dredging and ensure the wine and broth are gluten-free.

Freezing and Storage

• Refrigeration:
  Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth to maintain moisture.
• Freezing:
  Freeze the cooked chicken and sauce together for up to 2 months. Thaw overnight in the refrigerator and reheat slowly over low heat.
• Avoid Freezing Uncooked Chicken in Sauce:
  The raw chicken and wine can react and alter the flavor during freezing.

Special Equipment Needed

• Meat mallet or rolling pin (for flattening chicken)
• Large skillet or sauté pan
• Tongs or spatula
• Measuring cups and spoons
• Whisk (for sauce)

Conclusion

Chicken Marsala with Mushrooms and Wine Sauce is a dish that perfectly embodies comfort, elegance, and timeless flavor. With its tender chicken, rich Marsala sauce, and earthy mushrooms, it transforms simple ingredients into a restaurant-worthy masterpiece.

It’s quick enough for weeknights but impressive enough for guests — a true testament to the beauty of Italian-inspired cooking. The buttery wine sauce brings everything together in a harmony of taste and texture that’s both comforting and refined.

Once you’ve tried this recipe, it’s bound to become one of your go-to favorites for special dinners or cozy nights in. Elegant, flavorful, and deeply satisfying — Chicken Marsala is a dish that never goes out of style.

Print Recipe

Chicken Marsala with Mushrooms and Wine Sauce

Author: Laura Bennett Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 480 kcal per serving

Description

Chicken Marsala with Mushrooms and Wine Sauce is a timeless Italian-American classic that perfectly balances elegance and comfort. Tender, golden chicken cutlets are simmered in a rich Marsala wine sauce with sautéed mushrooms, garlic, and herbs.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken

• 4 boneless, skinless chicken breasts (about 1½ lbs total)
• Salt and black pepper, to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce

• 2 tablespoons unsalted butter
• 8 oz (225 g)
• 2 cloves garlic, minced
• ¾ cup dry Marsala wine
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream (optional for a richer sauce)
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• 1 teaspoon ½ dried thyme or teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound them to about ½ inch thickness for even cooking. Season both sides with salt and black pepper.
2. Dredge the Chicken: Lightly coat each chicken piece in flour, shaking off the excess.
3. Cook the Chicken: In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
4. Sauté the Mushrooms: In the same skillet, add 2 tablespoons butter. Add mushrooms and sauté for about 5 minutes, until browned and tender. Add minced garlic and cook for another 30 seconds.
5. Deglaze with Marsala Wine: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
6. Add Broth and Cream: Stir in chicken broth and, if using, heavy cream and Dijon mustard. Simmer for 5–6 minutes, until the sauce thickens slightly.
7. Return the Chicken: Place the chicken back into the skillet and spoon sauce over it. Simmer for another 3–4 minutes, allowing flavors to blend.
8. Finish and Serve: Garnish with fresh parsley and serve hot.

Keywords: Chicken Marsala with Mushrooms and Wine Sauce