Chicken Breast Marsala Recipe (Classic Italian)

Chicken Marsala is a classic Italian-American dish featuring pan-seared chicken breasts in a rich, savory sauce made with sweet Marsala wine, mushrooms, and shallots. It’s a restaurant favorite that comes together in about 30 minutes, making it perfect for a weeknight dinner or a special occasion. The key is a quick pan sauce that transforms simple ingredients into something deeply flavorful.

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
Salt and freshly ground black pepper
1/2 cup (60 g) all-purpose flour, for dredging
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter, divided
8 oz (225 g) cremini or button mushrooms, sliced
1 shallot, finely chopped (about 3 tbsp)
2 cloves garlic, minced
3/4 cup (180 ml) dry Marsala wine (see note)
3/4 cup (180 ml) low-sodium chicken broth
2 tbsp (30 ml) heavy cream (optional, for a richer sauce)
2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch (1.25 cm) thickness. Season both sides generously with salt and pepper.
Put the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. Set aside.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the butter is foaming, add the chicken in a single layer (work in batches if needed). Cook until golden brown on the first side, about 3–4 minutes. Flip and cook the other side until golden and cooked through, about 3–4 more minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Transfer the chicken to a plate and tent loosely with foil.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the mushrooms and shallot, and cook, stirring occasionally, until the mushrooms are browned and their liquid has evaporated, about 5–6 minutes.
Add the garlic and cook for 30 seconds until fragrant. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2–3 minutes.
Stir in the chicken broth and bring to a simmer. Let the sauce cook until slightly thickened, about 3–4 minutes. If using cream, stir it in now.
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes to reheat the chicken and meld the flavors. Taste and adjust seasoning with salt and pepper.
Garnish with chopped parsley and serve hot.

Tips

Don’t skip pounding: Even thickness ensures the chicken cooks evenly and quickly without drying out. If you don’t have a meat mallet, use a rolling pin or heavy skillet.
Use dry Marsala: Sweet Marsala is for desserts; dry (or semisecco) is best for savory dishes. If you can’t find Marsala, use a dry sherry or a dry white wine like Pinot Grigio—the flavor will be slightly different but still delicious.
Don’t overcrowd the pan: Searing in batches prevents steaming and ensures a nice golden crust. If the pan is too full, the chicken will release liquid and stew rather than brown.
Check the sauce consistency: If the sauce seems too thin, let it simmer a few extra minutes to reduce. If it’s too thick, add a splash of broth or water.

Serving Suggestions

Serve the chicken Marsala over cooked egg noodles, mashed potatoes, or creamy polenta to soak up the sauce. A side of steamed green beans or a crisp arugula salad with lemon vinaigrette balances the richness. For a low-carb option, serve with cauliflower rice or zucchini noodles.

Variations

Chicken Thighs: Use boneless, skinless thighs instead of breasts. Increase cooking time slightly, as thighs are more forgiving and stay moist.
Mushroom Swap: Use a mix of wild mushrooms like shiitake, oyster, or chanterelles for a more complex, earthy flavor.
Creamy Marsala: Add 1/4 cup (60 ml) heavy cream along with the broth for a richer, silkier sauce. You can also stir in a tablespoon of tomato paste for added depth.
Vegetarian Version: Swap the chicken for thick slices of portobello mushroom or firm tofu, and use vegetable broth. Cook the mushrooms/tofu until browned, then proceed with the sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce, until heated through (165°F / 74°C). You can also reheat in the microwave in 30-second intervals, stirring between. The sauce may thicken upon cooling; thin with a little broth or water when reheating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well and are more forgiving. Cook them until they reach 165°F (74°C) as well, but they may need an extra minute or two per side.

What is Marsala wine, and can I substitute it? Marsala is a fortified wine from Sicily, Italy. It comes in sweet and dry versions. For this recipe, use dry Marsala. If you don’t have it, dry sherry is the closest substitute; otherwise, a dry white wine like Sauvignon Blanc works, though the flavor will be less rich.

Can I make this dairy-free? Yes, use olive oil instead of butter and skip the heavy cream. The sauce will still be flavorful, just slightly less rich.

Why is my sauce not thickening? The sauce thickens by reducing, so make sure you simmer it long enough. If it’s still thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce until it thickens.

Can I prepare this in advance? Yes, cook the chicken and make the sauce, then combine and refrigerate. Reheat gently on the stovetop before serving. The flavors may even deepen overnight.

Is it safe to cook with wine? Yes, the alcohol mostly cooks off during simmering, but if you prefer no alcohol, replace the Marsala with an equal amount of chicken broth plus 1 tablespoon of balsamic vinegar for a similar depth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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