Chicken Marsala Recipe | Juicy & Tender Chicken

When I first tried making Chicken Marsala, I couldn’t believe how simple ingredients turned into something that felt so gourmet.

The aroma of golden chicken with mushrooms simmering in a velvety Marsala wine sauce filled my kitchen, and I instantly felt proud of what I created.

I love how this dish looks and tastes like restaurant-style food, yet it all comes together in one skillet.

It has now become one of my go-to recipes whenever I want to impress without stress. Trust me, once you try it, you’ll keep making it again and again!

Ingredients You’ll Need

I always find that fresh, quality ingredients bring out the best flavors in this recipe. Here’s what I use and why:

4 boneless, skinless chicken breasts, halved and pounded thin – pounding helps the chicken cook evenly and stay tender.
½ cup all-purpose flour, seasoned with salt and pepper – lightly coats the chicken, giving it a golden crust.
2 tablespoons unsalted butter – adds richness and depth when sautéing.
2 tablespoons olive oil – helps the chicken crisp beautifully while balancing flavors.
8 ounces baby Bella or button mushrooms, sliced – these add a meaty, earthy taste to the sauce.
1 small shallot, finely chopped – brings a touch of sweetness and elegance.
2 cloves garlic, minced – because no savory dish is complete without it!
1 cup chicken broth – balances out the richness of cream and wine.
¾ cup dry Marsala wine – the star of the dish, giving it that signature warm, nutty flavor.
½ cup heavy cream – makes the sauce velvety and indulgent.
1 teaspoon fresh thyme leaves (or ½ teaspoon dried) – for subtle herbal notes.
Chopped Italian parsley – optional garnish that brightens everything up.

Variations: Fun Twists to Try

Don’t be afraid to make this recipe your own. Here are some ways I’ve switched it up:

Dairy-Free: Swap heavy cream for coconut cream for a lighter, dairy-free option.
Gluten-Free: Use rice flour or gluten-free all-purpose flour to dredge the chicken.
Veggie Boost: Add spinach, asparagus, or kale right into the sauce for extra nutrition.
Extra Flavor: Stir in grated Parmesan or a splash of balsamic vinegar for a tangy twist.

Cooking Time

This recipe is quick to prepare while still tasting gourmet.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You’ll Need

A few basic tools are all it takes to make this dish smoothly:

Large Skillet – cooks everything together in one pan.
Meat Tenderizer – flattens chicken evenly so it cooks fast and tender.
Mixing Bowls – for dredging chicken in seasoned flour.
Wooden Spoon – perfect for stirring, deglazing, and scraping flavorful bits.

How to Make Chicken Marsala Recipe?

Cooking Chicken Marsala might seem fancy, but it’s actually very straightforward. Here’s how I do it step by step.

Prepare the Chicken

I start by cutting my chicken breasts in half and gently pounding them thin between plastic wrap. This way, each piece cooks evenly and absorbs the sauce better. Then, I dredge the chicken in seasoned flour, shaking off the excess so it crisps up nicely in the pan.

Sauté the Chicken

In a hot skillet, I melt butter with olive oil and cook the chicken cutlets for about 3–4 minutes per side until golden. Once browned, I remove them from the pan, but leave behind all that flavor—it’s going to make the sauce incredible.

Cook the Mushrooms

Next, I toss sliced mushrooms into the same skillet, letting them cook down until golden and slightly caramelized. I then add shallots and garlic, stirring just long enough for their fragrance to fill the kitchen.

Make the Marsala Sauce

Now comes the magic! I deglaze the pan with Marsala wine and chicken broth, scraping up all those flavorful browned bits. A splash of heavy cream and thyme go in, and I simmer until the sauce reduces to a silky texture.

Bring It All Together

Finally, I return the chicken to the skillet, spoon the sauce over each piece, and let everything simmer for a couple of minutes. A sprinkle of fresh parsley at the end, and my Chicken Marsala is ready to serve.

Additional Tips for Making This Recipe Better

After making Chicken Marsala a few times, I picked up some tricks that make it even more delicious:

I always use dry Marsala wine instead of sweet—it keeps the flavor balanced.
Pounding the chicken evenly makes a huge difference in cooking time and tenderness.
Letting the sauce simmer slowly gives it that rich, velvety finish.
If I want extra depth, I sometimes add a splash of balsamic vinegar or Worcestershire sauce.

How to Serve Chicken Marsala Recipe?

I love serving Chicken Marsala over creamy mashed potatoes because they soak up the sauce beautifully. Sometimes, I switch it up with buttered egg noodles or fluffy rice. A side of steamed veggies or a crisp green salad balances the richness. For presentation, I sprinkle fresh parsley or Parmesan shavings on top—it makes the dish look as elegant as it tastes.

Credit IG (foodiecrush )

Nutritional Information

Here’s the nutritional breakdown per serving of Chicken Marsala:

Calories: 537
Protein: 43g
Carbohydrates: 12g
Fat: 32g

Make Ahead and Storage

Storing in the Refrigerator

I usually store leftovers in an airtight container, and they stay fresh for up to 3 days. Reheating gently on the stove keeps the chicken moist and the sauce creamy.

Freezing for Later

If I want to save some for later, I let the dish cool and freeze it in a sealed container for up to 2 months. Thawing overnight in the fridge and reheating with a splash of broth works perfectly.

Why You’ll Love This Recipe?

Chicken Marsala has so many reasons to win you over, and here are my favorites:

Elegant Yet Easy – It looks fancy but comes together in under an hour.
Rich, Comforting Flavors – Mushrooms, Marsala, and cream create an irresistible sauce.
One-Pan Meal – Less mess, more flavor, and easy cleanup.
Adaptable – Simple swaps make it dairy-free, gluten-free, or veggie-packed.
Perfect for Any Occasion – Whether a weeknight dinner or special celebration, it always impresses.

Ash Tyrrell