Name: Classic Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1/2 cup all-purpose flour (for dredging); Salt and freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 garlic cloves, minced; 8 oz cremini or white mushrooms, sliced; 1/2 cup Marsala wine; 1/2 cup chicken broth; 1/4 cup heavy cream or half-and-half (optional); 2 tbsp fresh parsley, chopped (optional, for garnish)

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I love this Classic Chicken Marsala because it delivers tender, lightly-pan-fried chicken smothered in a rich, savory mushroom and Marsala wine sauce—elegant yet easy enough for weeknight dinners.

Why You’ll Love This Recipe

I find the balance of flavors irresistible: the sweetness of Marsala wine, the earthiness of mushrooms, and the smooth, buttery pan sauce all elevate simple chicken breasts into a restaurant-worthy meal. It’s a dish that impresses with minimal effort and cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs)
All-purpose flour (for dredging)
Salt and freshly ground black pepper
Olive oil and unsalted butter
Garlic cloves, minced
Cremini or white mushrooms, sliced
Marsala wine
Chicken broth
Heavy cream or half‑and‑half (optional, for creamier sauce)
Fresh parsley, chopped (optional garnish)

Directions

I start by pounding the chicken breasts to even thickness, then season them with salt, pepper, and lightly dredge in flour.
In a large skillet over medium-high heat, I melt a mix of butter and olive oil, then sear the chicken on each side until golden (about 3–4 minutes per side). I transfer the chicken to a plate and set aside.
In the same skillet, I sauté garlic for about 30 seconds until fragrant, then add the sliced mushrooms and cook until they release moisture and turn golden.
I pour in Marsala wine to deglaze the pan, scraping up the browned bits, and let it simmer for a minute or two so the alcohol cooks off.
I stir in chicken broth (and cream if I’m using it), bringing the sauce to a gentle simmer until slightly thickened—about 3–4 minutes.
I return the chicken to the pan, spoon sauce over top, and simmer gently another 2–3 minutes until the chicken is warmed through and fully cooked.
I taste and adjust seasoning with salt and pepper, then sprinkle fresh parsley for brightness.
Finally, I serve the chicken topped with mushrooms and sauce.

Servings and timing

This recipe serves 4 people. Prep takes about 10 minutes, and cooking takes approximately 20 minutes, so it’s ready in around 30 minutes—great for busy evenings.

Variations

I sometimes use chicken thighs instead of breasts—they stay juicier and more flavorful.
I swap mushrooms for shallots or pearl onions for a slightly sweeter sauce.
I occasionally add a splash of heavy cream at the end for a richer, silky texture.
I’ll incorporate fresh thyme or rosemary for an herbaceous touch.
I sometimes use dry sherry or white wine if I can’t find Marsala.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I gently warm the chicken and sauce on the stovetop over low heat, adding a splash of broth if needed to restore saucy consistency. I avoid microwaving to keep the sauce from separating.

FAQs

Can I use bone‑in chicken pieces?

Yes—I often use bone-in thighs or drumsticks. I brown them as usual, then simmer longer (around 10–15 extra minutes) in the sauce until fully cooked and tender.

What can I substitute for Marsala wine?

If I don’t have Marsala, I use dry sherry or white wine with a touch of brandy or fortified wine for depth.

Is this sauce gluten‑free?

To make it gluten-free, I use gluten-free flour (such as rice or almond flour) for dredging and ensure my broth is certified gluten-free.

Can I prepare it ahead of time?

Absolutely—I cook the chicken and sauce, cool, and refrigerate. Before serving, I gently reheat on the stovetop, adding a bit of broth to freshen the sauce.

What should I serve it with?

I love it over wide egg noodles, mashed potatoes, or creamy polenta. A side of sautéed green beans or a crisp salad balances the richness well.

Conclusion

I can’t resist this Classic Chicken Marsala—it’s a perfect mix of indulgent flavors and effortless elegance. Whether I’m cooking for guests or craving comfort food, it’s a reliable go-to, and I hope it becomes a favorite in your kitchen too!