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This flavorful, easy Chicken Marsala recipe is rich, earthy, and complex, with double the mushrooms in a creamy Marsala wine sauce. Serve Chicken Marsala over a bowl of creamy polenta with a leafy green salad, and dinner is ready. Includes a Video.

Chicken Marsala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: main, chicken, poultry, dinner
  • Method: stovetop
  • Cuisine: Italian


This Chicken Marsala recipe is made with tender chicken breast in a rich Marsala wine sauce with double the mushrooms! Easy and flavorful, can be made in 45 minutes.


  • 1/4 cup flour (or sub GF flour)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 3/4 pounds chicken breasts, boneless & skinless
  • 2 tablespoons olive oil
  • 1 tablespoon butter, more as needed
  • 1 lb mushrooms- cremini, portobello, shiitake, button – sliced
  • 1 large shallot, finely diced (or sub 1/2 a red onion)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano or thyme (or use both)
  • salt and pepper
  • 1 cup chicken broth
  • 3/4 cup dry Marsala wine
  • 1/2 cup heavy cream (or half and half)
  • Flat-leaf parsley for garnishing

Serve over creamy polenta, mashed potatoes or mashed cauliflower or roasted spaghetti Squash!


  1. Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag).
  2. Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. You can also pound the chicken down to under 1/2 thick, then cut in half. (see photo)
  3. Heat oil and butter in an extra-large skillet over medium-high heat. Cast-iron works great here. Dredge each piece of chicken, shaking off excess, and carefully place in the hot skillet, searing each side until beautifully golden, 3 minutes on each side. Don’t worry about cooking the chicken through, just focus on getting a nice golden crust. Set aside on a plate.
  4. Lower heat to medium. Add one more tablespoon of olive oil and butter to the pan. Add the mushrooms and saute 5-6 minutes. Add the shallot, garlic, oregano, thyme and season with a five-finger pinch of salt and pepper. Keep sauteing until the mushrooms release their liquid and begin to brown slightly.
  5. Add the chicken broth, Marsala wine and heavy cream, scraping up any browned bit. Simmer gently uncovered for 12-15 minutes, over med or medium-low heat, letting it thicken and reduce, deepen in color. It won’t be thick sauce- just thick enough to coat the back of a spoon.
  6. Add more salt and pepper to taste- about another 5-finger pinch of each. Taste and adjust salt and pepper to your liking. For extra richness, add more cream, or for a looser sauce, add more broth.
  7. Nestle in the chicken to the Marsala sauce and simmer another 5 minutes or until chicken is cooked through.
  8. Sprinkle with flat-leave parsley and serve over a bowl of creamy polenta.


The key ingredient in Marsala Chicken is Marsala Wine. While there two kinds -sweet Marsala and dry Marsala, either can be used.  I personally prefer the taste of dry Marsala, which keep in mind,  is still sweet, just a little less sweet. If sweet Marsala is what you have, just use it. Sweet Marsala works fine too. Regular red wine, will not work the same here.

VEGETARIAN OPTION: In our catering business, for vegetarians, we would substitute tofu “filets”  dredged in the flour mixture, pan-seared the same way. Instead of chicken broth substitute veggie broth. A decadent vegetarian dinner!


  • Serving Size: 6 ounces chicken
  • Calories: 469
  • Sugar: 4.1 g
  • Sodium: 677.6 mg
  • Fat: 20.9 g
  • Saturated Fat: 7.4 g
  • Carbohydrates: 18.1 g
  • Fiber: 2.1 g
  • Protein: 49.9 g
  • Cholesterol: 169.4 mg