Chicken Marsala

Chicken Marsala is an elegant dish that’s surprisingly simple to make at home. In this Italian-American classic, tender chicken cutlets simmer in a rich mushroom and Marsala wine sauce that’s ready in an hour from prep to plate—perfect for entertaining.

Love Marsala dishes? You might also enjoy my Creamy Pork Chops Marsala—a reader favorite!

How to Make Chicken Marsala

Step 1: Prep the Chicken Cutlets

If you haven’t bought thin chicken cutlets at the market, you can easily make them from boneless, skinless chicken breasts. 

1. Place each breast on a cutting board and carefully slice it in half horizontally from the thickest side, keeping your knife parallel to the board. 
2. Open it like a book, then cut through the center to create two cutlets.

To ensure quick and even cooking, pound the cutlets to ¼-inch thickness. Slip them between two sheets of plastic wrap or place them in an unzipped food storage bag.

Tip: When using plastic wrap, I like to lightly mist the outside of the top layer with water so it doesn’t stick to the mallet and tear.

Using the flat side of a meat pounder {affiliate link} or a rolling pin, work from the thickest portion outward, striking evenly so the cutlets don’t tear. Season both sides with kosher salt and freshly ground black pepper.

Step 2: Brown the Chicken

To build flavor, sear the chicken in two batches so the cutlets have space to brown in the pan instead of steaming. Dredge half the cutlets in flour (the batch you’re about to cook), shaking off any excess.

Don’t dredge all of the cutlets at once. When left to sit while the first batch of cutlets is in the pan, the flour will start to absorb moisture from the chicken and turn pasty.

Cook the cutlets in a mix of butter and olive oil until both sides are nicely browned. Don’t worry about cooking them all the way through at this stage—you’re only laying down a crust and creating those caramelized bits in the pan that will give the sauce its depth later.

Transfer the browned chicken to a plate and tent with foil while you repeat the dredging and frying process with the rest of the cutlets.

Step 3: Saute the Mushrooms and Aromatics

Once the chicken is out of the pan, add a little more butter and oil, then toss in the mushrooms and shallots. Season with salt and pepper and let them cook until the mushrooms release their liquid and turn golden around the edges. This usually takes 5 to 8 minutes.

Add the garlic right at the end. It only needs about 60 seconds—just long enough to become fragrant—before you move on. Transfer the mushroom mixture to a plate so you can start making the sauce.

Step 4: Make the Marsala Sauce

Now for the star of the dish: the Marsala wine. Take the skillet off the heat for a moment, pour in the wine, then return it to medium-high.

Use a wooden spoon to scrape up the browned bits from the bottom and sides of the pan—these little caramelized pieces from the chicken and mushrooms give the sauce its depth.

Let the wine bubble away for a couple of minutes to reduce, then add the chicken stock. I like to use a lower-sodium stock so the sauce isn’t too salty. Simmer for about 5 minutes, so the mixture can reduce slightly.

Slide the chicken and mushrooms back into the pan, along with any juices that collected on the plate. Let them simmer gently together for 5 to 6 minutes, flipping the cutlets once or twice so they’re well-coated in the sauce. 

When the chicken is cooked through and the sauce clings to the back of a spoon, you’re ready to finish the sauce and serve.

Step 5: Finish the Dish

Transfer the chicken to a platter and take a look at the sauce. If it’s still thinner than you’d like, give it another minute or two on the stove—it will reduce quickly at this stage, so keep an eye on it.

Off the heat, swirl in a knob of butter, a squeeze of lemon juice, and fresh chopped parsley. The butter enriches the sauce, while the lemon and herbs brighten the deep, savory flavors of the Marsala and mushrooms.

Taste and adjust the seasoning, then spoon the sauce over the chicken. Garnish with extra parsley, and your Chicken Marsala dinner is ready for the table.

Serving Chicken Marsala

The mushroom–Marsala sauce is the heart of this dish, so serve it with something to soak it up. Creamy mashed potatoes are my favorite, but buttered noodles, fluffy rice, or even a bed of soft polenta all work well.

A basket of crusty Italian bread is always welcome—perfect for swiping up every last drop of sauce from the plate.

I also like to add a green side, like crisp-tender haricots verts, sautéed spinach, or roasted asparagus, to balance the richness of the dish.

If you’re making Chicken Marsala for a dinner party, a simple starter salad—like arugula with lemon vinaigrette—is a great way to begin the meal.

For wine pairings, I like a glass of Chardonnay with this dish, or a light-bodied red such as Pinot Noir. Both complement the earthy mushrooms and the rich Marsala sauce well.

More Easy Chicken Dinners

If you enjoyed this Chicken Marsala, here are a few more reader favorites to try next:

• Chicken Milanese – crisp, golden cutlets topped with a fresh arugula salad.
• Roasted Chicken with Root Vegetables – a cozy one-pan dinner perfect for cooler nights.
• Mushroom and Goat Cheese Stuffed Chicken Breasts – elegant enough for entertaining, but easy to prepare.
• Hard Cider Chicken with Bacon and Apples – sweet, savory, and especially delicious for fall.

Editor’s Note: This recipe was first published on Striped Spatula in September 2020. We have since updated the post with improved copy and process photos to best serve our readers.

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