Chicken Marsala is a delicious Italian-American dish consisting of thinly-sliced chicken breasts browned and served with a rich mushroom Marsala wine sauce.
Chicken Marsala is a classic dish made with pan-seared chicken breasts, mushrooms, and a rich, savory sauce made from Marsala wine. It’s beloved for its deep flavor and elegant simplicity.
Yes—and no! Chicken Marsala has Italian roots, specifically from Sicily, where Marsala wine originates. However, the creamy version we know today is more popular in Italian-American cuisine
To make it, lightly flour and sauté chicken breasts until golden. In the same pan, cook mushrooms, then deglaze with Marsala wine. Add broth or cream (depending on the recipe), simmer to reduce, and return the chicken to soak up the sauce. Recipe is below.
It’s perfect with creamy mashed potatoes, pasta, risotto, or a side of crusty bread. For a lighter option, try steamed green beans, roasted asparagus, or a crisp green salad.
While Marsala wine gives the dish its signature flavor, you can substitute it with grape juice or chicken broth plus a splash of vinegar for a non-alcoholic version.
Ingredients
- 4 pieces chicken breasts boneless, skinless, pounded thin
- 1/4 cup all-purpose flour for dredging
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 4 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons chopped parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper and dredge them in the flour.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken breasts for about 5 minutes on each side until they’re golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Cook until the mushrooms are browned and tender.
- Pour the Marsala wine into the skillet to deglaze the pan, stirring to scrape up any browned bits from the bottom.
- Add the chicken broth and bring the mixture to a simmer. Cook until the sauce is slightly thickened.
- Return the chicken breasts to the skillet and spoon the sauce over them. Allow to simmer for another 5 minutes.
- Garnish with chopped parsley before serving. Serve with pasta or mashed potatoes.
Nutrition
Chicken and mushrooms, yum! But mine came out kinda dry, maybe I overcooked it? 🤔
This recipe is great! Followed it exactly and my family loved it. Will definitely make again.
I don’t know… Marsala wine? Shouldn’t it be red wine instead? Not sure about this recipe.