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With its lip-smacking mushroom wine gravy, Chicken Marsala is a comfort food favorite and a family night go-to. It’s quick and simple enough to be a weeknight dinner, clocking in at just 35 minutes, but elegant enough for Sunday or a special occasion.
Table of Contents
- What Makes This Chicken Marsala Different?
- Ingredient Notes
- Recipe Modifications
- Marsala Wine: Dry or Sweet?
- Easy Chicken Marsala: Step-By-Step
- Here’s a Tip!
- What to Serve With Chicken Marsala
- Storage, Freezing, & Reheating
- Frequently Asked Questions
- More Easy Chicken Dinner Recipes…
- Easy Chicken Marsala Recipe
This easy chicken marsala is hands down one of the best (and easiest) chicken recipes I’ve ever had the pleasure of eating. The method is straightforward, but the flavors are complex and comforting—rich and savory with hints of sweetness. Family and guests always feel like they’re being treated to a special dinner! And in case you need further proof of my love for chicken marsala, I developed this creamy chicken marsala soup. (Seriously, you have to try it!)
Looking for more cozy chicken dinners? These crispy air fryer chicken cutlets are a dream. I also love this chicken piccata come spring and summer due to its bright and tangy flavors. For stick-to-your-ribs goodness, try this chicken with creamy mushroom sauce or this spinach artichoke chicken skillet.
What Makes This Chicken Marsala Different?
Beef broth. I know, I know. It’s chicken marsala. But I tried it with beef broth in a pinch once, and never looked back. It creates such a deep, umami-rich flavor, and I know you’ll love it!
Ingredient Notes
A full ingredient list with exact measurements can be found in the recipe card below.
- Chicken—If you can get prepared chicken cutlets, buy those. Or else get boneless, skinless chicken breasts to slice into cutlets at home. (See my tutorial on how to make chicken cutlets from chicken breasts.) You could also use thighs, but these will take a bit longer to cook. Ensure your chicken reaches an internal temperature of 160º F. You can use a meat thermometer for this.
- Marsala—I highly suggest you get actual marsala wine, and not cooking wine which is found with the oils and vinegars in the grocery store. You’ll get a much better flavor with actual marsala wine.
- Beef bouillon—I like to throw a heaping teaspoon of beef bouillon paste (like Better Than Bouillon) into my mushroom sauce as it simmers for extra umami. This is optional, though!
- Balsamic vinegar—This adds a smidgen of sweetness to the dish, which works beautifully with the rich beef flavor.
- Heavy cream—Don’t substitute this with half & half or a light cream. Full fat heavy cream can stand up to the heat in cooking, while other lighter creams or milk will curdle and separate the sauce.
Recipe Modifications
- Chicken broth—You can absolutely use chicken broth instead of the beef if you want a more authentic chicken marsala.
- Mushrooms—I always opt for cremini mushrooms, but you can use white or button mushrooms.
- Shallot—I find the shallot brings a nice flavor. You can use 1/4 cup of diced onion instead, or omit it entirely—it won’t break the dish.
Marsala Wine: Dry or Sweet?
When choosing your Marsala wine for this dish, be sure to grab a bottle of dry. Sweet Marsala carries out notes of fruit and vanilla, which you don’t want in a chicken dish. Dry marsala has a toasty nutty flavor that works well in savory dishes.
Easy Chicken Marsala: Step-By-Step
Step 1. In a shallow pan or dish, mix together the flour and garlic salt. Season the chicken with salt and pepper, and then dredge the breasts in the flour mixture; set them aside.
Step 2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is half melted, add a tablespoon of olive oil. Transfer two of the chicken breasts to the skillet and cook them until they’re golden brown—about 3-4 minutes per side. Transfer them to a paper towel-lined plate and repeat this step with the other two chicken breasts.
Step 3. Add another tablespoon of butter to the pan, let it melt, and scrape up those pan bits—these will give the gravy a ton of extra flavor. Add the mushrooms and finely diced shallots to the pan and sauté them until the mushrooms are tender—about 5 minutes. Then add the garlic and sauté for about a minute.
Step 4. Whisk 1 tablespoon of flour into the beef broth until fully dissolved. Pour it into the pan along with the marsala wine, then add the balsamic vinegar and a dollop of that beef base if using. Simmer until it’s thickened and is reduced by about half, stirring occasionally. This should only take about 5 minutes.
Step 5. Stir the cream into the sauce and pop the chicken back into the pan.
Step 6. Smother it with the sauce and simmer until the sauce has thickened a bit, about 3 minutes. Garnish with fresh chopped parsley and serve!
Here’s a Tip!
For super succulent chicken, you can brine your chicken breasts. See my post on how to brine chicken breasts—you’ll love the result.
What to Serve With Chicken Marsala
My personal favorite thing to plop my saucy chicken Marsala on is a pile of creamy mashed potatoes. But you could also serve it with roasted mini potatoes or noodles! As for a veg side, I love these air fryer green beans or grilled asparagus.
Storage, Freezing, & Reheating
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- To freeze, let the chicken Marsala cool, then transfer it to an airtight freezer-friendly container for up to 3 months. Place it in the fridge the night before you plan on using it.
- To reheat, just pop leftovers into the microwave and heat in 25 second increments until warmed through.
Frequently Asked Questions
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.
Dry Marsala wine should be used. If you’re in a pinch and craving chicken Marsala but don’t have Marsala wine on hand, you could use Madeira, Vermouth, or dry Sherry.
Traditionally, you’d have chicken breasts or cutlets smothered in a chicken broth-based gravy with mushrooms and Marsala wine. My take on it swaps the chicken broth for beef, which gives a wonderful deep umami flavor.
More Easy Chicken Dinner Recipes…
If you try this easy Chicken Marsala, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Easy Chicken Marsala Recipe
Ingredients
For the chicken
- 2 chicken breasts, sliced in half lengthwise into cutlets, Or 4 already prepared chicken cutlets
- Sea salt and cracked black pepper
- 1/2 cup all purpose flour
- 1 tsp garlic powder
- 3 TBSP butter, divded
- 2 TBSP olive oil, divided
For the Marsala sauce
- 1 TBSP butter
- 8 oz mushrooms, I like using cremini or baby bella, but white mushrooms or button mushrooms work
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced
- 3/4 cup Marsala wine (dry)
- 1 cup beef broth
- 1 TBSP all purpose flour
- 1 tsp Better Than Bouillon beef base (optional)
- 1 tsp balsamic vinegar
- 3/4 cup heavy cream
- Fresh chopped parsley, for garnish
Instructions
- In a shallow pan or dish, mix together the flour and garlic powder. Season the chicken with salt and pepper, and then dredge the breasts in the flour mixture; set them aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is half melted, add a tablespoon of olive oil.
- Transfer two of the chicken breasts to the skillet and cook them until they're golden brown—about 3-4 minutes per side. Transfer them to a paper towel-lined plate and repeat this step with the other two chicken breasts.
- Add another tablespoon of butter to the pan, let it melt, and scrape up those pan bits—these will give the gravy a ton of extra flavor.
- Add the mushrooms and shallots to the pan and sauté them until the mushrooms are tender—about 5 minutes. Then add the garlic and sauté for about a minute.
- Whisk 1 tablespoon of flour into the beef broth until fully dissolved. Pour it into the pan along with the marsala wine, then add the balsamic vinegar and a dollop of that beef base if using. Simmer until it's thickened and is reduced by about half, stirring occasionally. This should only take about 5 minutes.
- Stir the cream into the sauce and pop the chicken back into the pan. Smother it with the sauce and simmer until the sauce has thickened a bit, about 3 minutes.
- Garnish with fresh chopped parsley and serve!
1000% obsessed!!
Girl, I felt the exact same the first time I tried chicken marsala.
i love how saucy this Chicken Marsala recipe is! Ive made this several times and never dissapoints
Awesome, Nancy!
Like dannnggg!! My wife loved this recipe and I can’t wait to make it again, it’s that good! Thank you!
You’re so welcome, Ned!
This was so easy and had so much delicious flavor! This was my first time making a chicken marsala recipe and I will definitely be coming back to this one again and again! Thank you!
I’m so happy to hear this, Sara!
The Marsala sauce was so rich and flavorful! One of the nicest chicken recipes I’ve cooked in a long time.
Yay! Thrilled to hear it, Beth.
Oh my gosh that looks so delicious! I’ve always loved chicken marsala but never tried to make it myself. This looks like something I can handle!
You got this, Stephanie! Let me know how it goes.