Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

Satisfy your inner Italian with Classic Chicken Marsala, featuring pan-fried chicken in a Marsala reduction sauce. And get this, it’s ready in just 30 minutes! 

Chicken marsala with sliced mushrooms in a cast iron skillet

We seriously can’t get enough Italian food. The bread, the cheese, the everything. Classic Chicken Marsala is a variation on another Italian classic, Chicken Scaloppine. The big difference between the two is the sauce, and the secret to a great Chicken Marsala is the Marsala wine reduction sauce. Don’t even think about grabbing a bottle of grocery store cooking wine, you want the real thing. Marsala is a fortified wine made in Sicily, but can be found in your local liquor store or online. 

We’ve all come to associate Italy with pasta, but this dish was not traditionally served with pasta. As dishes change over time and place, this now American-Italian dish can be found in restaurants served with a large helping of spaghetti. We certainly love the added depth to this meal that a good helping of pasta gives, but it is not required. If you do find yourself craving a side of pasta or mashed potatoes, consider doubling your sauce to have plenty of extras for your pasta or potatoes to soak up!

  • Can I use chicken cutlets? 

    Definitely. When making chicken marsala, you want to use a thinner cut breast, which makes a chicken cutlet a great option. Small, already thin chicken breasts work well too. For thick chicken breasts, you will either want to pound your chicken breasts thin, or cut them in half lengthiwse. Or simply use chicken cutlets for fast cooking.

  • What is Marsala wine? Where can I find it?

    Marsala wine comes from the Marsala region of Sicily in Southern Italy. It is a brandy fortified wine, similar to a Sherry or a Port. You should be able to find this wherever you locally purchase beer and wine. If you have a dedicated wine or liquor store, look in their international section for Italian wines. A less expensive option is to use Marsala cooking wine from your grocery store. 

  • Non-Alcoholic Marsala Wine Substitutes

    Marsala wine is a key ingredient in making Chicken Marsala. If you do not use Marsala wine, you are technically not making Chicken Marsala. But if you need a non-alcoholic substitute, we understand. Use one of the following options:

    • 3/4 cup grape juice + 1/4 cup apple cider vinegar
    • 3/4 cup chicken broth + 1/4 cup apple cider vinegar
  • What should I serve with Classic Chicken Marsala?

    We love Chicken Marsala on a bed of spaghetti noodles with a high quality crisp salad, roasted whole cloves of garlic, and garlic bread.

Chicken marsala on a white plate on bed of spaghetti noodles

If you like this recipe, you may be interested in these other Italian inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chicken marsala with sliced mushrooms in a cast iron skillet
Satisfy your inner Italian with Classic Chicken Marsala, featuring pan-fried chicken in a Marsala reduction sauce. And get this, it’s ready in just 30 minutes! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
  • 4 thin boneless skinless chicken breasts , or 2 thick breasts sliced in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 4 teaspoons olive oil divided
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 2 tablespoons finely chopped parsley
  • 1 cup Marsala Wine
  • 1/2 cup chicken broth
  • 12 ounces cooked spaghetti pasta for serving (optional)
Instructions
  • Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.
  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.
  • In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
  • Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.
  • Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.
Notes
*This recipe uses four thin chicken breasts. If your chicken breasts are large and thick, you can slice them in half lengthwise, turning two large chicken breasts into four.

Nutrition

Calories: 652kcal | Carbohydrates: 87g | Protein: 39g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 545mg | Potassium: 907mg | Fiber: 4g | Sugar: 8g | Vitamin A: 202IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg
Course: Main Dish
Cuisine: Italian
Keyword: Chicken Marsala

19 Comment threads
6 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
24 Comment authors
  Subscribe  
newest oldest most voted
Notify of

5 stars
OMG! I made this tonight, and it was incredibly delicious! I used egg noodles instead of spaghetti, and we think the choice helped to make the dish so fantastic. I paired it with fresh asparagus and mushrooms with olive oil, garlic, and parmesan cheese baked in a 400 degree oven for 18 minutes. YUMM!! Thanks for this recipe! It is definitely going into rotation that is for sure!

Miriam Wright

Just based on what you’ve said makes me want to try this this week. Thanks for saying how delicious it was.

5 stars
This was absolutely delicious and very easy!! Thanks!!

I’ve made this a half dozen time it’s soooo easy and soooo good!!!!

This recipe is like all her others, super easy to follow and made with ingredients you have at hand. Her food is very family friendly.

Atifah Shahzad

Is there any substitute of marsala wine? We don’t consume wine.

You can either substitute the wine with 3/4 cup grape juice + 1/4 cup apple cider vinegar, or 3/4 cup chicken broth + 1/4 cup apple cider vinegar.

It’s just cooking wine. I don’t drink either , but it gives good flavor and the alcohol cooks off.

Derek Wdziekonski

5 stars
Delicious highly recommended for dinner

Vickie Whittaker

5 stars
I am cooking today, already had chicken breast to cook along with mushrooms, this has easy instructions and on hand ingredients and that picture was to die for. You are so good at what you do. Love it.

Lois A.

5 stars
Looks great and always looking for simple and different recipes to try.

Ruth Anne McCullough

5 stars
Easy to follow and tasty to eat!

Bridget Geoggs

5 stars
Love ❤️ You’re Video’s

alice Norris

5 stars
There are both dry and sweet marsala wines. What type should we use?

Jeanna

I think dry is best myself……………I’ve tried it with sweet, and it just wasn’t the same.

Steve.M

You can use either one , but typically you would use dry Marsala

Donna Weise

My favorite thank you for this recipe. Yummy and easy to make

Carol Ann Moody

5 stars
I made this today and it was delicious I put it over mashed potatoes. I will do this again. Thank you for your great directions.

Alice Norris

4 stars
Sweet or dry Marsala wine? Our local wine stores carry both.

Rosalind Ross

Dry works best

cece

have made this many times. we do not care for mushrooms so sub onions, a little broccolli too, and over mashed potatoes—oh so good

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.