This delicious chicken marsala combines lightly breaded golden brown chicken breasts, cremini mushrooms, and shallots in a rich, creamy marsala sauce. Serve this tasty chicken over pasta or mashed potatoes.
Learn how to make the classic Italian dish, Chicken Marsala, with this easy and delicious recipe. Impress your family and friends with this flavorful and comforting dish.
What’s In This Post
Chicken Marsala Key Ingredients
- Chicken cutlets: or 2 large chicken breasts cut in half lengthwise or pounded thin
- Mushrooms: cremini (also known as baby bella or white
- Shallots: if you can’t find them, use some chopped yellow onion
- Marsala wine: it is a sweet fortified wine, which is fermented wine to which a distilled spirit, usually brandy, has been added.
- Cream: heavy for thickening the sauce
How to Make Chicken Marsala
This is the summary version; for the complete ingredient list and full directions, please see the recipe card below.
Combine the flour, salt, and black pepper in a wide bowl. Dredge the chicken breasts in the flour and brown them in a large skillet over medium heat. Transfer the browned chicken to a plate.
Cook the mushrooms and shallots over medium heat. Reduce the heat and add the garlic, cooking for just a minute. Add the chicken broth and Marsala wine and bring the mixture to a boil. Reduce the heat and simmer for about ten minutes.
Temper the cream by adding a few tablespoons of the hot liquid to it. Reduce the heat to low, stir in the cream, and simmer for a few minutes. Add the chicken back to the pan and sprinkle with Italian parsley.
Recipe Tips
- Use thin chicken breasts like cutlets, large chicken breasts cut in half lengthwise, or chicken breasts pounded thin.
- Call ahead to see if your grocer carries Marsala wine. Substitutes include sherry or Madeira wine.
- Use cremini or white button mushrooms. Creminis have a meatier texture and flavor than white button mushrooms.
What to Serve with Chicken Marsala
I like to serve this dish with garlic mashed potatoes or fondant potatoes, but it is also delicious with angel hair pasta or rice pilaf. For a vegetable, I like to serve roasted asparagus or sauteed green beans with it.
More Chicken Recipes
Creamy Chicken Marsala
Ingredients
- 4 chicken cutlets
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter salted or unsalted
- 8 ounces baby bella or white button mushrooms sliced
- 2 shallots chopped
- 2 cloves garlic minced
- 2/3 cup low-sodium chicken broth
- 2/3 cup marsala wine
- 2/3 cup heavy cream room temperature
- Chopped fresh parsley or thyme
Instructions
- Combine the flour, salt, and black pepper in a wide bowl. Dredge the chicken breasts in the flour coating both sides.
- Heat 1 tablespoon oil and melt 1 tablespoon butter in a large skillet over medium heat. Add the chicken and cook on both sides until golden brown and cooked through. Transfer the browned chicken to a plate.
- Heat 1 tablespoon oil and melt 1 tablespoon butter in the same skillet over medium heat. Add the mushrooms and shallots. Cook until the mushrooms are browned and the shallots are soft. Reduce the heat to low. Add the garlic, cooking for 1 minute while stirring
- Add the chicken broth and Marsala wine and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Temper the cream by adding a few tablespoons of the hot liquid to it and stirring.
- Reduce the heat to low, stir in the cream, and simmer for a few minutes. Add the chicken back to the pan, warming for a few minutes, and sprinkle with Italian parsley.
Notes
- Use thin chicken breasts like cutlets, large chicken breasts cut in half lengthwise, or pounded thin.
- Call ahead to see if your grocer carries Marsala wine. Substitutes include sherry or Madeira wine.
- Use cremini or white button mushrooms. Creminis have a meatier texture and flavor.
Deborah Gilbert Gilbert
I’m going to try it tonight, using pork chops that I’ve already thawed out!
Beth Pierce
Thanks! Enjoy!
Cat Post
I have a large family of picky eaters. They devoured every morsel. Absolutely delicious. Thank you so very much
Beth Pierce
My pleasure, Cat!
Doug
I’ve always loved this dish but don’t see it on restaurant menus anymore. I haven’t had it in well over a decade I know. I made your version and it was great, reminded me of times past. Thanks Beth, I’ll definitely be making this again…and again.
Beth Pierce
Thank you, Doug! I am so glad that you enjoyed it.
Lavanda Michelle
Thanks, Beth, for this amazing Chicken Marsala recipe! I made it last night, and my family absolutely loved it.
Beth Pierce
Thank you, Lavanda Michelle!
Kira
Now this was something all of my family enjoyed. We loved every bite! Thank you, Beth!
Beth Pierce
My pleasure, Kira!