If you’re craving a cozy, restaurant-quality dinner that feels a little fancy but is super doable at home, then this Classic Chicken Marsala Recipe is exactly what you need. It’s one of those dishes I make when I want to impress but don’t want to stress—you end up with perfectly tender chicken bathed in a rich, savory mushroom and wine sauce that’s downright irresistible. Stick with me, and I’ll share all my favorite tips so you get it just right!

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Why This Recipe Works

Simple Ingredients, Bold Flavor: The combination of Marsala wine and mushrooms creates a sauce that’s rich and comforting without being complicated.
Quick Cooking Time: You get a delicious meal on the table in about half an hour, perfect for weeknights or last-minute dinners.
Versatile Technique: Whether you have thin chicken breasts or thick cutlets, this recipe adapts beautifully.
Layered Textures: Crispy seared chicken meets tender mushrooms and a luscious sauce that clings perfectly to every bite.

Chicken Marsala, Classic Chicken Marsala, Chicken Marsala recipe, Easy Chicken Marsala, Chicken Marsala dinner - A black cast iron pan filled with four golden-brown cooked chicken pieces on top, each topped with thin, light brown mushroom slices scattered across and around them. The mushrooms have a soft, cooked texture with a few fresh green parsley sprigs sprinkled evenly over the dish. The pan sits on a white marbled surface with a white dish towel featuring black dotted stripes partially underneath. In the background, some fresh whole mushrooms and green herbs are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Classic Chicken Marsala Recipe plays a key role in bringing those authentic Italian-inspired flavors to your plate. Picking fresh mushrooms and a good-quality Marsala wine really lifts the dish, so I always recommend shopping thoughtfully or grabbing trusted staples.

Chicken Marsala, Classic Chicken Marsala, Chicken Marsala recipe, Easy Chicken Marsala, Chicken Marsala dinner - Flat lay of four thin boneless skinless chicken breasts, a small mound of all-purpose flour on a shallow white plate, a few cloves of garlic peeled and minced, a handful of sliced white and cremini mushrooms, a small bunch of fresh parsley with some leaves minced, a glass partially filled with amber Marsala wine, a small bowl of light chicken broth, two teaspoons of golden olive oil in a tiny dish, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: Thin cutlets work best here because they cook quickly and evenly, keeping the texture moist. If you have thick breasts, slicing them thin saves time and ensures even cooking.
Salt & black pepper: Basic seasoning that enhances the natural flavors of the chicken.
All-purpose flour: Lightly coating the chicken helps develop a golden crust while thickening the sauce just so.
Olive oil: Use good quality extra virgin for flavor and to prevent sticking during searing.
Garlic: Adds depth and a lovely warm aroma—don’t underestimate this little powerhouse.
Mushrooms (white or cremini): These soak up the Marsala beautifully, lending earthiness and texture.
Fresh parsley: Adds brightness and a pop of green at the end—a simple touch that elevates presentation and flavor.
Marsala wine: The star ingredient! Look for a dry Marsala for cooking—it adds subtle sweetness and complexity.
Chicken broth: Balances the wine’s sweetness and helps create that beautiful silky sauce.
Cooked spaghetti (optional): Because what’s better than twirling pasta in a Marsala sauce? It makes this meal extra cozy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage you to make this Classic Chicken Marsala Recipe reflect your own tastes—after all, cooking should be fun and a little bit personal. I love adding a splash more Marsala or throwing in some thyme or rosemary for a herby twist.

Variation: Sometimes I swap the mushrooms for shiitake or portobello for a more intense earthy flavor, which my husband swears is next-level.
Dietary modification: For a gluten-free version, just swap the all-purpose flour for gluten-free flour or almond flour when dredging the chicken.
Seasonal twist: Toss in some sautéed spinach or sun-dried tomatoes near the end for an extra colorful plate.
Extra saucy: If you like a saucier dish, double the broth and reduce less until you hit the perfect consistency for you.

Step-by-Step: How I Make Classic Chicken Marsala Recipe

Step 1: Prep the Chicken Like a Pro

Start by seasoning the chicken breasts with salt and pepper. If they’re thick, slice them in half horizontally to create thinner cutlets that cook quickly and evenly. Then, spread out your all-purpose flour on a plate and dredge each piece, shaking off any excess. This light coating is crucial—it helps create that beautiful golden crust. Avoid piling on too much flour, or the crust will get gummy.

Step 2: Sear the Chicken to Golden Perfection

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces—don’t crowd the pan—and cook about 7 minutes per side until golden brown and cooked through. The golden color is key for flavor, so resist the urge to move the chicken too much while it sears. Once done, remove the chicken and keep it warm on a plate.

Step 3: Sauté Mushrooms and Garlic

In the same skillet, add the remaining olive oil and toss in the sliced mushrooms. Let them cook undisturbed for a few minutes so they brown and soften nicely—about 3 to 4 minutes. Then stir in the minced garlic and cook for an additional minute. This layering of flavors builds a fantastic base for the sauce.

Step 4: Simmer the Sauce to Amazing Flavor

Pour in the Marsala wine followed by chicken broth, and bring everything to a simmer. This step is where the magic happens: let it reduce by half, around 6 to 7 minutes, which concentrates the flavors and thickens the sauce. Keep an eye on it to prevent burning—stir occasionally to loosen any tasty bits stuck to the pan.

Step 5: Bring It All Together

Turn the heat down to low, nestle the chicken breasts back into the sauce, and spoon some of those luscious mushrooms on top. Let everything warm through gently for a few minutes so the chicken reabsorbs those lovely flavors. Don’t skip this step—it really ties the dish together.

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Tips from My Kitchen

Don’t skip resting the chicken: Letting the chicken rest briefly before slicing keeps the juices locked in.
Use a wide skillet: It gives the chicken enough space to sear properly without steaming.
Watch the sauce consistency: If it’s too thin, simmer a bit longer; too thick, add a splash of broth.
Add fresh parsley at the end: It brightens the dish and gives it a fresh herbal note I adore.

How to Serve Classic Chicken Marsala Recipe

Garnishes

I love sprinkling freshly chopped parsley on top—a simple, fragrant garnish that adds a fresh pop of color and flavor. Sometimes I add a light dusting of grated Parmesan cheese for an extra savory touch, but that’s totally optional.

Side Dishes

This chicken marsala shines when paired with simple sides like warm spaghetti tossed with olive oil or butter to soak up all that sauce. Creamy mashed potatoes or buttery polenta are fantastic if you want to switch things up. And I always throw in some steamed green beans or roasted asparagus for a vibrant, healthy balance.

Creative Ways to Present

For dinner parties, I’ve plated the chicken breast on a bed of ribboned roasted vegetables or swirled the sauce artfully over the top with a sprinkle of toasted pine nuts for crunch. It makes the dish feel restaurant-worthy and special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce keeps the chicken moist, so it reheats beautifully without drying out.

Freezing

This Classic Chicken Marsala Recipe freezes well if you want to prep ahead. Just portion it out with some sauce in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

Reheat leftover chicken Marsala over low heat with a splash of broth or water to loosen the sauce, stirring frequently to avoid sticking. Avoid microwaving if possible—it can dry out the chicken. A gentle stovetop reheat keeps the texture tender and the sauce silky.

FAQs

Can I use chicken thighs instead of breasts in this Classic Chicken Marsala Recipe?

Absolutely! Chicken thighs are more forgiving and stay juicy, so they work well if you prefer darker meat. Just adjust cooking times—cook thighs a bit longer on lower heat to ensure they’re cooked through without drying out.
What if I don’t have Marsala wine on hand?

If you don’t have Marsala, a dry sherry or Madeira wine can be a good substitute. Just pick ones labeled dry rather than sweet. You can also mix a little white grape juice with sherry as a non-alcoholic alternative, though it won’t be exactly the same depth of flavor.
How do I prevent my chicken from drying out?

Using thin cutlets helps chicken cook quickly and evenly, avoiding dryness. Also, don’t overcook it—sear until golden, then finish in the sauce off the direct heat to keep it juicy. Resting the chicken briefly after cooking lets juices redistribute for the best texture.
Can I make this Classic Chicken Marsala Recipe gluten-free?

Yes, just swap the all-purpose flour for a gluten-free flour blend when dredging the chicken. Make sure your broth and other ingredients are also gluten-free for a safe and delicious meal.
What sides go best with Classic Chicken Marsala?

Classic pairings include cooked spaghetti, mashed potatoes, polenta, or roasted vegetables. The sauce is fantastic with anything that can soak it up, so choose your favorites!

Final Thoughts

This Classic Chicken Marsala Recipe is one of those meals that feels comforting and just a little indulgent at the same time. It’s a reminder that you don’t need a long ingredient list or hours in the kitchen to create something truly special—and it makes for wonderful leftovers too! I hope when you try this, it becomes a go-to in your rotation like it is in mine. Happy cooking, friend!