Chicken Marsala

The first time I made chicken marsala, I was trying to impress someone. I had invited a few friends over for dinner, and I wanted to cook something that felt elegant but still comforting—something that said, I tried, but I didn’t stress myself out to the point of tears. I had seen chicken marsala on restaurant menus a hundred times, always described as rich and silky, and I thought, how hard could it be?

Well, that first attempt taught me a lot. I rushed the mushrooms, overcrowded the pan, and didn’t let the sauce reduce enough. The result wasn’t bad, but it wasn’t magical either. Still, I saw the potential. Over time, with many weeknight dinners and a few small dinner parties behind me, chicken marsala became one of those recipes I return to again and again. It’s now my go-to when I want something that feels special without being fussy. This dish has grown alongside me in the kitchen, evolving with each tweak, mistake, and small victory.

Today, this is my trusted version—the one that always gets scraped-clean plates and requests for seconds. It’s warm, comforting, and deeply flavorful, with tender chicken, buttery mushrooms, and a glossy sauce that begs for a piece of bread or a spoonful of mashed potatoes. Let’s make it together.

Why You’ll Love This Recipe

• It’s simple enough for a weeknight but elegant enough for guests
• Made with easy-to-find, budget-friendly ingredients
• Rich, savory flavor that tastes like it came from a restaurant kitchen
• One-pan cooking means easier cleanup
• Leftovers reheat beautifully and taste even better the next day

Ingredients You’ll Need

Chicken breasts or thighs – I usually use boneless, skinless chicken breasts sliced in half horizontally to create thinner cutlets. They cook faster and stay tender. Chicken thighs also work beautifully if you prefer juicier meat.

All-purpose flour – Just a light coating helps the chicken brown nicely and gives the sauce a bit of body. I’ve used gluten-free flour blends before, and they work just fine.

Salt and freshly ground black pepper – Simple seasoning is key here. Don’t be shy, especially with the chicken.

Olive oil and butter – The combination adds richness and prevents burning. Butter brings flavor, olive oil brings balance.

Mushrooms – Cremini or baby bella mushrooms are my favorite for their deeper flavor, but white button mushrooms work too. Slice them thick enough so they stay meaty.

Garlic – Fresh garlic makes a big difference. It adds warmth and depth without overpowering the sauce.

Marsala wine – This is the heart of the dish. Dry marsala gives you that classic savory flavor. If you can’t find marsala, a dry sherry makes a decent substitute.

Chicken broth – Adds body to the sauce and helps mellow the wine.

Heavy cream (optional) – Traditional chicken marsala doesn’t always include cream, but I often add a splash for extra richness. You can skip it if you prefer a lighter sauce.

Fresh parsley – For brightness and a final fresh touch.

How to Make It (Step-by-Step Instructions)

Step 1: Prepare the Chicken

Start by slicing each chicken breast in half horizontally to create thinner cutlets. This step makes such a difference. Thinner pieces cook faster and more evenly, and they soak up more of that wonderful sauce. Season both sides generously with salt and pepper, then lightly dredge each piece in flour, shaking off the excess. You want just a thin coating, not a heavy crust.

Step 2: Brown the Chicken

Heat a large skillet over medium-high heat and add olive oil and a bit of butter. Once the pan is hot, place the chicken in a single layer. Don’t crowd the pan—this is one of those lessons I learned the hard way. If the pan is too full, the chicken steams instead of browning. Cook for about 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.

Step 3: Sauté the Mushrooms

In the same skillet, add a bit more butter if the pan looks dry, then toss in the mushrooms. Let them cook undisturbed for a few minutes. This allows them to brown and develop flavor. Stir occasionally and cook until they’re golden and tender. Add the garlic and cook for about 30 seconds, just until fragrant.

Step 4: Build the Sauce

Pour in the marsala wine and let it simmer for a few minutes, scraping up all the browned bits from the bottom of the pan. This is where the flavor really starts to deepen. Add the chicken broth and let the sauce simmer until slightly reduced. If you’re using cream, stir it in now and let everything gently bubble until the sauce thickens to a silky consistency.

Step 5: Bring It All Together

Return the chicken to the skillet, nestling it into the sauce. Spoon some of that mushroom-filled goodness over each piece. Let everything simmer together for a few minutes so the flavors can meld. Taste and adjust seasoning if needed. Finish with fresh parsley, and it’s ready to serve.

Expert Tips for the Best Results

Over the years, I’ve learned that patience is the real secret to a great chicken marsala. Let the mushrooms brown properly instead of rushing them, allow the wine to reduce enough so the sauce isn’t thin, and always taste before serving. Using a wide pan helps everything cook evenly, and keeping the heat at a steady medium prevents scorching. Most of all, trust your instincts—if something smells amazing and looks right, you’re probably doing it perfectly.

Variations & Substitutions

There have been plenty of nights when I didn’t have everything on hand, and chicken marsala has always been forgiving. I’ve used sherry instead of marsala, swapped cream for a splash of half-and-half, and even added caramelized onions when I had extras to use up. Once, when I was out of mushrooms, I added sautéed zucchini and spinach, and it turned out surprisingly delicious. This is the kind of recipe that welcomes creativity, so don’t be afraid to make it your own.

Serving Suggestions

I love serving chicken marsala over creamy mashed potatoes or buttery egg noodles, both of which soak up the sauce beautifully. For lighter meals, I pair it with roasted vegetables or a simple side salad with lemon vinaigrette. It’s perfect for Sunday dinners, cozy date nights, or when you want to treat yourself after a long day. Add some crusty bread, and you’ve got a meal that feels like a warm hug.

Storage & Reheating Instructions

Leftover chicken marsala stores wonderfully. I usually place it in an airtight container and keep it in the refrigerator for up to three days. When reheating, I prefer using a skillet over low heat with a splash of broth to loosen the sauce. The flavors deepen overnight, making leftovers even more delicious, though the sauce may thicken slightly—just give it a gentle stir and it comes right back to life.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?

You sure can. I often prepare it earlier in the day, let it cool, and store it in the fridge. When dinner time rolls around, I gently reheat it, and the flavors are even richer after resting.

What’s the best pan to use?

A wide, heavy-bottomed skillet works best. Cast iron or stainless steel pans both give great browning and help develop that deep flavor in the sauce.

Can I serve it cold?

While I prefer it warm, I’ve eaten leftovers straight from the fridge more than once, and it’s still delicious. The flavors really shine, even chilled.

How do I make it less watery?

Let the sauce simmer long enough to reduce. If it still seems thin, allow it to cook a bit longer uncovered. The sauce thickens naturally as it reduces.

Conclusion

Chicken marsala has become one of those recipes I turn to when I want comfort, warmth, and a little touch of elegance all in one pan. It’s a reminder that good food doesn’t have to be complicated—it just needs care, patience, and a little love. I hope this dish finds a special place in your kitchen the way it has in mine. If you give it a try, I’d love to hear how it turned out for you. Share your experience, your tweaks, or your happy accidents, and let’s keep learning together.

Nutrition Information (Per Serving, Approximate)

• Calories: 420
• Protein: 32g
• Fat: 24g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 4g