What is Chicken Marsala?

Chicken Marsala is an Italian-American twist on the classic Italian scaloppine. It features tender chicken breasts simmered in a rich marsala wine sauce with mushrooms, garlic, and herbs. Often finished with cream, it’s savory, slightly sweet, and silky. It's the kind of comforting dish that feels restaurant-worthy but is easy to make at home.

How does chicken marsala taste like?

Chicken marsala has a rich, savory flavor with earthy mushrooms, garlic, and herbs balanced by the slightly sweet, nutty taste of marsala wine. The creamy sauce makes it velvety and indulgent.

Can chicken marsala be made with chicken thighs?

Yes! Chicken thighs are juicier and add extra flavor. Just cook them a few minutes longer until they reach 165°F internally.

Can chicken marsala be made without mushrooms?

Absolutely. While mushrooms add depth, you can swap them for vegetables like spinach, zucchini, or bell peppers, or simply leave them out.

Can you make chicken marsala without marsala wine?

Yes. Substitute marsala with chicken broth plus a splash of balsamic vinegar or dry sherry for a similar flavor.

Can chicken marsala be made ahead?

You can cook the chicken and sauce up to a day ahead and reheat gently on the stove. The flavors actually deepen overnight.

Can chicken marsala be frozen?

Not ideal. Because of the cream, the sauce can split when frozen and reheated. It’s best enjoyed fresh.

Can I bake chicken marsala?

You can. Sear the chicken first, then transfer to a baking dish. Pour the sauce over top and bake at 375°F for 15–20 minutes until heated through.

Easy Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts, boneless and skinless (about 1 pound total); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons butter, unsalted; 2 cups brown mushrooms, thinly sliced; 1 teaspoon all-purpose flour; 1/2 teaspoon Italian seasoning; 1 tablespoon garlic, minced; 1/2 cup dry marsala wine; 1 cup chicken broth; 1/3 cup heavy cream; 1 tablespoon fresh parsley, finely chopped (for garnish)

Description

Easy Chicken Marsala is creamy, savory, and comforting. Juicy chicken in a silky, creamy mushroom marsala wine sauce ready in 30 minutes!

Ingredients

Scale

For the chicken:

2 chicken breasts, boneless and skinless (about 1 pound total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil

For the creamy mushroom sauce:

2 tablespoons butter, unsalted
2 cups brown mushrooms, thinly sliced
1 teaspoon all-purpose flour
1/2 teaspoon Italian seasoning
1 tablespoon garlic, minced
1/2 cup dry marsala wine
1 cup chicken broth
1/3 cup heavy cream
1 tablespoon fresh parsley, finely chopped (for garnish)

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Instructions

Slice each chicken breast in half lengthwise (horizontally). Place one piece at a time between two sheets of cling wrap or in a zip-top freezer bag. Carefully pound with a meat mallet or rolling pin until about ¼-inch thick. Don’t hit too hard or the meat may tear, the goal is an even thickness.
Season both sides with salt and pepper. Place flour on a shallow plate and dredge each chicken breast, coating evenly on both sides. Shake off excess and set aside.
Heat oil in a large skillet over medium-high heat for 2 minutes until shimmering. Sear chicken for about 5 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F as read on a meat thermometer). Transfer to a plate and set aside.
In the same skillet, melt butter and sauté mushrooms for 5 minutes until golden brown. Add a little extra oil if the pan looks dry. Stir in flour, Italian seasoning, and garlic. Cook for 1 minute until fragrant. Pour in marsala wine, chicken broth, and cream, whisking until smooth. Reduce heat to medium and simmer for 4–5 minutes until the sauce thickens to your liking.
Return chicken to the skillet and toss in the sauce for 1–2 minutes so it soaks up all the flavor.
Garnish with parsley and serve immediately over pasta, rice, or mashed potatoes.

Notes

How to store: Keep leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as cream sauces tend to separate when frozen and reheated.

How to reheat: Warm gently in a skillet over medium-low heat until heated through (about 5-10 minutes), adding a splash of broth or cream if the sauce thickens. Avoid microwaving for too long to prevent the chicken from drying out.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken
Method: Stovetop
Cuisine: Italian