Easy Chicken Marsala Recipe

by Killing Thyme // March 17, 2023 (updated May 23, 2023)

Chicken breasts are smothered in a rich and savory mushroom Marsala gravy in this easy Chicken Marsala recipe, and it’s weeknight friendly!

One of the Best Chicken Dishes in Existence

Chicken Marsala is hands down one of the best chicken dishes I’ve ever had the pleasure of eating. It’s rich and savory with hints of sweetness, and it’s so incredibly cozy.

You’ll see it on a lot of Italian restaurant menus, but I’m happy to let you know that it’s incredibly easy to make at home!

I’ve made a few tweaks to my recipe that make it less traditional, but I think you’ll love it.

What Is Chicken Marsala?

Chicken Marsala is Italian-American recipe that calls for flattened butterflied fillets of chicken, or chicken escalopes. The fillets are tossed in flour, pan-friend, then simmered in a mouthwatering Marsala wine sauce with mushrooms.

Yes, it tastes just as incredible as it sounds.

What Sets This Chicken Marsala Recipe Apart

A traditional Chicken Marsala recipe calls for chicken broth, but I use beef broth. The warm and savory flavors go so well with the mushrooms and the tanginess of the balsamic vinegar. I’m obsessed!

What to Serve With Chicken Marsala

My personal favorite thing to plop my smothered chicken marsala on is a pile of creamy mashed potatoes. But you could also serve it with roasted potatoes, or noodles!
Whether you opt for potatoes or pasta, a veg side is always a great idea. I go for green beans or grilled asparagus.
To pair wine with this dish I’d go with a lighter red, like Malbec or Pinot Noir, or a full-bodied white like Chardonnay.

Ingredients Needed

Boneless, skinless chicken breasts or chicken cutlets
All purpose flour
Sea salt and cracked black pepper
Garlic powder
Olive oil
Unsalted butter
Baby bella mushrooms
Shallot
Garlic
Marsala wine
Beef broth
Better Than Bouillon beef base (optional)
Balsamic vinegar
Heavy cream
Fresh parsley

How to Make Chicken Marsala

Mix the flour and garlic salt in a shallow pan; season the chicken with salt and pepper, then dredge the breasts in the flour mixture and set them aside.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is half melted, add a tablespoon of olive oil.
Fry two of the chicken breasts until golden brown—about 3-4 minutes per side). When done, transfer the chicken to a paper towel-lined plate and repeat this with the other two chicken breasts.
Melt another tablespoon of butter in the pan and scrape up a bit of those pan bits—this will give your gravy a ton of extra flavor! Add the mushrooms and shallots to the pan and sauté until the mushrooms are tender. Add the garlic and sauté for about a minute.
Pour the marsala wine into the pan, followed by the balsamic vinegar, broth, and a dollop of that beef base, and simmer it until it’s thickened and is reduced by about half.
Stir in the cream and bring the chicken back to the pan, smothering it with the gravy. Simmer until the sauce has thickened a bit, about 3 minutes.
Garnish with fresh chopped parsley and serve.

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Recipe Tips and Tricks

You can use chicken cutlets that have already been sliced thin to save on time and for ease of prep.
I like to use Better Than Bouillon’s Beef Base for the broth, and I add a little extra for more flavor depth and richness.
White mushrooms will also work well in this recipe! I just have a preference for baby bella in most dishes.
You may not need to add as much butter and/or oil to the pan when cooking the second batch of chicken cutlets; use your judgement based on how much is left in the pan after cooking the first batch. You can cut out unnecessary butter and oil this way.
You can find Marsala wine with the cooking wines and vinegars in the grocery store. You may also find some in the wine section!