Chicken Marsala

0 minutes

Restaurant-style Chicken Marsala… right in the comfort of your own kitchen. This easy recipe is made with just 10 ingredients and ready in 30 minutes. Perfect for date nights, dinner parties, or a quick and easy family meal!

There’s something about Chicken Marsala that always feels a little special. A little fancy, even. Like it’s not just any ordinary dinner. It’s the type of meal you order for date night or a celebration dinner… and the type of meal that never disappoints.

And I’m here to say it’s even BETTER at home! Now, I know that may be hard to believe. How do you make the best thing even better?? But it’s true. Because when you make it at home, you can pack in the flavor. And… you an adjust it to your own tastes!

This recipe has tons of amazing flavor, from garlic and shallots to mushrooms and marsala wine. It’s deliciously rich and savory with a hint of sweetness from the marsala, and I absolutely love the addition of heavy cream. Be sure to check out my “recipe variations” below for all the different ways you can make the BEST chicken marsala ever!!

what you’ll need for this recipe

Chicken – This recipe uses 2 large boneless, skinless breasts (halved) OR 4 cutlets.

Flour, salt & pepper – A combination of 1/4 cup all purpose flour, salt & pepper are used to season and coat the chicken.

Butter & olive oil – Butter and olive oil are used for sautéeing the chicken and are also used in the sauce.

Garlic & shallot – Minced garlic and shallot add delicious flavor to the sauce. Substitute red onion for the shallot if you prefer.

Mushrooms – 8 ounces sliced mushrooms are a main ingredient in the sauce. I sliced whole mushrooms, but you can buy pre-sliced to save time. Use white or baby bella mushrooms.

Marsala wine – Marsala wine is the key flavor in the marsala sauce. I used 1 cup semi-dry marsala wine, which can be found at any liquor store. Avoid a super sweet marsala, which is often used in dessert recipes.

Chicken broth – 1/2 cup chicken broth cuts the flavor of the marsala and helps balance out the sauce. I used regular broth, but low sodium can be used as well.

Cream – 1/2 cup heavy cream is an optional, yet delicious addition to the sauce. If you prefer no cream, substitute 1/2 cup extra chicken broth.

4 easy steps

1. Sear the chicken. Season the chicken on both sides with salt and pepper. Add the flour to a shallow bowl and dredge the chicken in the flour to coat, shaking off any excess. In a 12 inch skillet, melt 2 Tablespoons butter and 2 Tablespoons olive oil over medium-high heat. Add the chicken and sear until browned, about 3-4 minutes on per side. Remove to a plate and cover with foil.
2. Sauté the veggies. Wipe out the skillet, then heat 2 Tablespoons butter and 2 Tablespoons olive oil over medium heat until butter is melted. Add the mushrooms and shallot; sauté over medium heat, stirring regularly, about 8-10 minutes or until mushrooms are browned. Add minced garlic and sauté 30 seconds, until fragrant.
3. Make the sauce. Add the marsala wine, chicken broth, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat and boil gently for 10-15 minutes, until sauce is thickened and reduced.
4. Combine. Add the chicken back into the skillet and spoon the sauce over it. Reduce heat to low; cook 3-5 minutes more, until chicken is warmed through.

storing & reheating

Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for 3-4 days. To reheat on the stovetop, transfer the chicken and sauce to a small skillet and add a splash of chicken broth. Heat over medium heat until warmed through, about 8-10 minutes. To reheat in the oven, transfer the chicken and sauce to a small oven-safe container. Add a splash of chicken broth, cover with foil, and bake at 350° for 12-15 minutes or until warmed through.