This rich and savory Chicken Marsala is a restaurant-quality dish you can easily make at home. Tender, pan-fried chicken breasts are simmered in a flavorful mushroom and Marsala wine sauce, creating a comforting meal that pairs beautifully with mashed potatoes, pasta, or steamed vegetables.
Why You Will Love This Chicken Marsala Recipe
- Easy weeknight dinner idea: This one-pan chicken marsala is ready in about 30 minutes.
- Flavorful and comforting: The marsala wine, mushrooms, and beef base create a rich, umami-packed sauce.
- Elegant, yet simple: This chicken dish is impressive enough to serve at a dinner party, and easy enough for a weeknight meal.
Ingredients and Substitutions
- Beef base: Omit, or use chicken base if that’s what you have on hand.
- Marsala wine: Use dry Marsala wine only. Avoid sweet versions for this chicken marsala recipe.
- Cremini: Use your favorite variety of mushrooms.
How to Serve and Store Leftovers
- Serve this chicken marsala with homemade mashed potatoes, pasta, buttered noodles, or creamy polenta.
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat gently on the stove, or in the microwave, with a splash of broth or cream to loosen the sauce.
Frequently Asked Questions
- Can I make Chicken Marsala without wine? Marsala wine is a key ingredient that gives this dish its signature flavor. If you need an alcohol-free option, substitute with a mix of 1/2 cup chicken broth + 1 tablespoon balsamic vinegar + 1 teaspoon grape juice. The flavor won’t be exactly the same, but it’s a solid alternative.
- What type of Marsala wine should I use? Always use dry Marsala wine for savory recipes like this. Sweet Marsala is better suited for desserts. Look for it in the cooking wine section or in the wine aisle of most grocery stores.
- Can I make this dish ahead of time? Yes. You can prepare the dish up to a day in advance. Store it in the fridge and gently reheat it on the stovetop over low heat. Add a splash of broth or cream to loosen the sauce if needed.
- What else can I serve with Chicken Marsala?
- Mashed potatoes are a classic side, but it’s also delicious with:
- Buttery egg noodles
- Creamy polenta
- Parmesan risotto
- Roasted garlic cauliflower mash (for a low-carb option)
- Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work well. Just make sure they’re evenly flattened for even cooking.
- Why add beef base to Chicken Marsala? The addition of beef base deepens the savory flavor of the sauce and complements the mushrooms and Marsala wine beautifully. It gives the dish a restaurant-quality richness you’ll love.
More Easy Chicken Recipes to Love
- Chicken Parmesan Alla Vodka
- Deconstructed Chicken Cordon Bleu
- Chicken Piccata
- Easy Chicken Milanese
- One-Pan Caprese Chicken
- Parmesan Crusted Chicken Cutlets
Chicken Marsala
- Total Time: 30 minutes
- Yield: 3 to 4 servings 1x
Description
This rich and savory Chicken Marsala is a restaurant-quality dish you can easily make at home, in one pan, in about 30 minutes.
Ingredients
- 2 large boneless skinless chicken breasts (sliced in half lengthwise to create 4 thin cutlets)
- 1/2 cup all-purpose flour, plus 1 1/2 tablespoons.
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil,
- 3 tablespoons butter, divided
- 10–12 ounces cremini or button mushrooms, sliced
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3/4 cup dry Marsala wine
- 1 cup beef or chicken stock
- 2 teaspoons beef base (such as Better Than Bouillon)
- 2 tablespoon fresh chopped parsley (plus more for garnish)
Instructions
- Cut each chicken breast in half, horizontally, to create four cutlets. Use 1/4 teaspoon of salt and 1/4 teaspoon black pepper to season the cutlets.
- In a shallow dish, combine the 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika.
- Dredge each chicken cutlet in the seasoned flour, shaking off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add two tablespoons butter.
- Sauté the chicken, in batches if needed, for 3–4 minutes per side, or until golden brown and cooked through. Remove onto a plate or platter, and set aside.
- In the same skillet, add the mushrooms. Cook down for about 4-5 minutes.
- Add the minced shallots, garlic, fresh thyme, remaining salt and black pepper. Cook for another 3 minutes.
- Sprinkle on the 1 1/2 tablespoons flour. Let the raw flour taste cook off for a few minutes.
- Deglaze with the marsala wine and scrape the browned bits from the bottom of the pan. Cook for a few minutes to cook off the alcohol.
- Pour in the beef stock and beef base and bring to a simmer for 3-4 minutes, to slightly thicken.
- Cut the remaining tablespoon of butter in small pieces and add to the sauce, along with two tablespoons fresh chopped parsley. Stir.
- Nestle in the reserved chicken. Allow to warm through.
- Serve immediately with homemade mashed potatoes, pasta, roasted potatoes, or polenta.
- ENJOY!
Notes
- Slice chicken breasts evenly, so they cook uniformly.
- Don’t overcrowd the pan while browning the chicken. Work in batches, if needed.
- Easily substitute the beef stock with chicken stock.
- For a looser sauce, skip sprinkling the flour on the mushroom mixture.
- The beef base intensifies the richness of the sauce—don’t skip it!
- Marsala wine reduces to create a deep, nutty flavor—make sure to let it simmer for a few minutes before adding the stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Italian American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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