Chicken Marsala with Mushrooms and Wine Sauce

Chicken Marsala is a classic Italian-American dish that beautifully combines tender, pan-seared chicken breasts with a rich, savory-sweet Marsala wine and mushroom sauce. Originating from Sicily — where Marsala wine is produced — this dish has become a timeless restaurant favorite for its luxurious flavor and elegant simplicity.

The sauce is what truly makes Chicken Marsala special: a velvety combination of mushrooms, shallots, garlic, and Marsala wine, thickened just enough to coat the chicken in a glossy, flavorful glaze. Every bite delivers the perfect balance of earthiness, sweetness, and depth, all in one comforting, yet sophisticated dish.

Why I Love This Recipe

I love Chicken Marsala because it’s the kind of dish that feels special without being complicated. The pan-fried chicken stays juicy and golden, while the Marsala wine sauce adds an irresistible richness and aroma that fills the kitchen.

It’s one of those recipes that impresses everyone — whether you’re cooking for family or hosting guests — yet it requires just a handful of ingredients. I love how the mushrooms soak up the wine and butter, creating a sauce that’s both comforting and refined.

Why It’s a Must-Try Dish

• Rich, velvety sauce: The Marsala wine reduction gives a deep, complex flavor that elevates simple chicken.
• Elegant yet easy: It looks gourmet but takes under 40 minutes to make.
• Tender, juicy chicken: Lightly floured and pan-seared for perfect texture.
• Versatile serving options: Pairs beautifully with pasta, mashed potatoes, or rice.
• Universal crowd-pleaser: Even picky eaters fall in love with it.

If you’ve never made Chicken Marsala before, this is your chance to master one of the most beloved Italian-inspired dishes ever created.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings and Nutrition

• Servings: 4
• Calories: Approximately 430 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Italian / Italian-American

Ingredients

For the Chicken:

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

For the Marsala Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 shallots, finely chopped (or ½ small onion)
• 3 cloves garlic, minced
• ¾ cup Marsala wine (sweet or dry, depending on preference)
• ¾ cup chicken broth (low sodium)
• ½ cup heavy cream (optional, for extra creaminess)
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper.
2. Pound them gently with a meat mallet until they’re about ½ inch thick for even cooking.
3. Season both sides with salt and pepper.
4. Dredge each piece in flour, shaking off the excess.

Step 2: Sear the Chicken

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the chicken and cook for about 4–5 minutes per side, until golden brown and cooked through.
3. Remove the chicken and set aside on a plate.

Step 3: Cook the Mushrooms

1. In the same pan, add another tablespoon of olive oil and butter.
2. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’re browned and tender.
3. Add the shallots and garlic, and cook for another 1–2 minutes until fragrant.

Step 4: Deglaze with Marsala Wine

1. Pour the Marsala wine into the pan.
2. Use a wooden spoon to scrape up the browned bits from the bottom of the pan — this is where all the flavor lives!
3. Let it simmer for 2–3 minutes until the wine slightly reduces.

Step 5: Create the Sauce

1. Add the chicken broth and bring to a gentle simmer.
2. Reduce the sauce for 5–6 minutes, allowing it to thicken slightly.
3. For a creamier texture, stir in the heavy cream and simmer another 2 minutes.
4. Season with salt and black pepper to taste.

Step 6: Combine and Finish

1. Return the cooked chicken to the skillet.
2. Spoon the sauce and mushrooms over the chicken.
3. Simmer gently for 2–3 minutes until everything is heated through and the flavors meld together.
4. Garnish with fresh parsley before serving.

How to Serve

• Serve hot over buttered pasta, mashed potatoes, or rice.
• It’s also delicious with roasted vegetables or steamed asparagus.
• Add a slice of crusty garlic bread to soak up that irresistible sauce.
• For a complete Italian-style dinner, pair it with a glass of Marsala or Chardonnay wine.

Recipe Tips

• Choose the right Marsala: Use authentic Marsala wine (not cooking wine) for the best flavor. Sweet Marsala gives a richer, deeper sauce; dry Marsala makes it more savory.
• Don’t overcook the chicken: Pound evenly and sear just until golden.
• Deglaze properly: Scraping up the browned bits gives the sauce its signature depth.
• Use fresh mushrooms: Cremini or baby bellas offer a meaty texture and earthy flavor.
• Make it creamy: Add a touch of heavy cream for a velvety finish.

Variations

1. Creamy Chicken Marsala: Add ½ cup of heavy cream for a richer, silky sauce.
2. Garlic Lovers’ Version: Add roasted or extra minced garlic for a bolder taste.
3. Chicken Marsala with Spinach: Stir in a handful of baby spinach before serving.
4. Mushroom Variety: Try a mix of shiitake, oyster, and cremini mushrooms for depth.
5. Low-Carb Version: Serve over cauliflower mash or zucchini noodles.
6. Vegan Marsala: Substitute chicken with tofu or portobello mushrooms and use vegetable broth.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze the chicken and sauce together for up to 2 months.
  • Reheat slowly on the stove over low heat.
  • Add a splash of broth or cream if the sauce thickens too much.
• Do not freeze pasta — cook fresh when ready to serve.

Special Equipment Needed

• Large skillet or sauté pan
• Meat mallet (for flattening chicken)
• Wooden spoon (for deglazing)
• Tongs
• Sharp chef’s knife and cutting board

Conclusion

Chicken Marsala with Mushrooms and Wine Sauce is the perfect combination of comfort and elegance. It’s rich, flavorful, and incredibly satisfying — a dish that brings the essence of Italian cuisine right into your home.

Whether you’re cooking for your family or hosting a dinner party, this dish never fails to impress. The golden seared chicken, savory mushrooms, and silky Marsala wine sauce come together like a culinary symphony — each ingredient perfectly in tune.

So pour a glass of wine, light some candles, and enjoy this classic Chicken Marsala — a timeless recipe that proves that simple, honest cooking can taste absolutely divine.

Print Recipe

Chicken Marsala with Mushrooms and Wine Sauce

Author: Laura Bennett Cuisine: Italian Courses: Chicken

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

Servings: 4 Calories: 430 kcal per serving

Description

Chicken Marsala is a classic Italian-American dish that beautifully combines tender, pan-seared chicken breasts with a rich, savory-sweet Marsala wine and mushroom sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken:

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

For the Marsala Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 oz (225 g)
• 2 shallots, finely chopped (or ½ small onion)
• 3 cloves garlic, minced
• ¾ cup Marsala wine (sweet or dry, depending on preference)
• ¾ cup chicken broth (low sodium)
• ½ cup heavy cream (optional, for extra creaminess)
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Step 1: Prepare the Chicken : Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet until they’re about ½ inch thick for even cooking. Season both sides with salt and pepper. Dredge each piece in flour, shaking off the excess.
2. Step 2: Sear the Chicken : Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
3. Step 3: Cook the Mushrooms : In the same pan, add another tablespoon of olive oil and butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’re browned and tender. Add the shallots and garlic, and cook for another 1–2 minutes until fragrant.
4. Step 4: Deglaze with Marsala Wine :Pour the Marsala wine into the pan. Use a wooden spoon to scrape up the browned bits from the bottom of the pan — this is where all the flavor lives! Let it simmer for 2–3 minutes until the wine slightly reduces.
5. Step 5: Create the Sauce : Add the chicken broth and bring to a gentle simmer. Reduce the sauce for 5–6 minutes, allowing it to thicken slightly. For a creamier texture, stir in the heavy cream and simmer another 2 minutes. Season with salt and black pepper to taste.
6. Step 6: Combine and Finish : Return the cooked chicken to the skillet. Spoon the sauce and mushrooms over the chicken. Simmer gently for 2–3 minutes until everything is heated through and the flavors meld together. Garnish with fresh parsley before serving.

Keywords: Chicken Marsala with Mushrooms and Wine Sauce