The BEST, 30-minute Chicken Marsala recipe! Tender, golden, pan-fried chicken breasts and mushrooms get bathed in a luscious wine sauce!
Classy, comforting and cost-effective, our mouthwatering Chicken Marsala is a BRILLIANT recipe for company! A traditional Italian restaurant favorite that comes together crazy easy in your kitchen with thin-sliced chicken breast cutlets, baby bella mushrooms, shallots, and Marsala wine with a few pantry staples for the incredible sauce!
How to Serve Chicken Marsala
Homemade Chicken Marsala is the perfect meal! It’s impressive enough for company, a fast and easy “dinner for 2”, and the entire dish is relatively inexpensive. This Italian entree is often served with mashed potatoes, pasta, rice, risotto or a rustic Homemade Cheese Bread, giving you something to soak up all that scrumptious Marsala wine sauce which bathes the whole meal in amazing flavor! Serve this with a crisp, cold side for an authentic Italian experience!
Other Italian Recipes to Serve with Marsala
- Italian Ceci Bean Salad recipe turns ordinary garbanzo beans into a family favorite that’s loaded with bright, fresh flavor!
- Italian Chopped Salad is an outstanding side dish that’s fresh, crunchy and loaded with flavor!
Ingredients
Chicken: Chicken breast (dredged in flour) work best for this Marsala recipe – you want thin-sliced cutlets that will cook quickly and evenly.
Mushrooms: Baby Bella Mushrooms add substance, flavor and texture to this incredible dish!
Sauce: The sauce is the star of the show! Featuring Marsala wine, chicken broth, butter and olive oil thickened with flour.
Seasoning: Sliced shallots, minced garlic cloves, salt & pepper finish this recipe perfectly!
How to Make Chicken Marsala
STEP ONE: Add 1/2 cup of flour to a shallow bowl. If needed, pound the chicken cutlets even thinness. Season both sides or the chicken with salt & pepper and then dredge the cutlets throught the flour.
STEP TWO: Add the olive oil to a large skillet. Place over medium-high heat, and once hot saute the cutlets on each side for 3 minutes. Remove the chicken from the pan and set it aside on a plate for now.
STEP THREE: In the same skillet, add the shallots until transluscent, then add the mushrooms to cook for about 3 minutes. Finally, add the garlic and saute for another minute. Remove the contents of the pan to a bowl and set it aside for later.
STEP FOUR: In the same skillet, make a roux with the butter and flour, stirring until a paste forms, then cook for 1 minute. Slowly whisk in the Marsala wine and simmer. Once the sauce starts to thicken, add the chicken broth and whisk until creamy and slightly thickened.
STEP FIVE: Add the mushroom mixture and chicken breasts back into the pan. Coat the chicken with the sauce. Remove from heat and serve with your favorite Italian side dish – enjoy every bite!
Tips for Success
- If starting with whole chicken breasts, cut them in half horizontally (so they’re half as thin) before pounding them to an even thickness.
- No Marsala wine? A port wine or sherry will substitute nicely.
- For a creamier, richer sauce, add in 1/4 cup of heavy cream.
- Add-ins like caramelized onions or sundried tomatoes work well.
- Serve with cheesy risotto or Tuscan white beans for a full Italian meal, or opt for classic dinner rolls.
- Don’t confuse Chicken Marsala (Italian) with Chicken Masala (a spicy, Indian dish.)
What is Chicken Marsala?
Chicken Marsala is a spectacular recipe of thin-sliced chicken breast that’s breaded and pan-fried with mushrooms and bathed in a Marsala wine sauce. This deeply rich, lightly sweet dish comes from Sicily, where Marsala wine is made. This recipe is an Italian restaurant favorite that has found its way onto virtually every Italian menu from Olive Garden to authentic Mom & Pop cafes!
Can You Freeze Chicken Marsala?
If you find yourself with Chicken Marsala leftovers, they’re easy to freeze! Place them in an airtight freezer container and pop in the freezer for up to 3 months. Thaw overnight in the refrigerator. Transfer to a baking dish and reheat in a 350 F until heated throughout. Enjoy again!
Other Classic Italian Comfort Food Recipes
- Pasta Carbonara
- Chicken Piccata
- Classic Easy Beef Lasagna
- Creamy Chicken Florentine
- Mushroom Rigatoni with Prosciutto
- Baked Chicken Parmesan
*This post orignally posted on 09/24/2018.
Ingredients
- 1 pound thin-cut chicken breasts (see note)
- Salt and pepper
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms sliced
- 2 medium shallots peeled and thinly sliced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup Marsala wine
- 1 cup low-sodium chicken broth
Instructions
- Generously season the chicken on both sides with salt and pepper. Add the flour to a shallow bowl and dredge the chicken cutlets until coated. Set aside on a plate.
- Place a large skillet over medium-high heat, and add the olive oil. Once hot, add the chicken to the skillet and cook on each side for about 3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- To the same skillet, add the shallots and cook for about 3 minutes or until slightly translucent. Add the mushrooms and sauté for 3 more minutes. Add the garlic, and cook for 1 more minute. Remove all the veggies from the skillet and set aside in a bowl.
- To the hot skillet add the butter and let melt. Add the flour and mix until a paste forms. Cook the roux for 1 minute stirring constantly. Slowly whisk in the Marsala wine until there are no lumps, and bring to a simmer.
- As soon as the sauce thickens, add the chicken broth, and stir until slightly thickened. Add the mushroom mixture back to the pan along with the chicken breasts. Use a spoon to coat the chicken with the sauce until warmed through.
- Remove from the heat and serve warm with marsala sauce spooned over the chicken.
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