Name: Chicken Marsala with Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour (for dredging); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 8 oz cremini or white mushrooms, sliced; 2 cloves garlic, minced; 3/4 cup Marsala wine; 3/4 cup chicken broth; 1/3 cup heavy cream (optional for a creamier sauce); 1 tablespoon chopped fresh parsley (for garnish)

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Chicken Marsala with Mushrooms is a sophisticated Italian-American dish made with golden, pan-seared chicken cutlets simmered in a rich Marsala wine sauce with tender mushrooms. It’s deeply flavorful, comforting, and ready in under an hour—perfect for both dinner parties and weeknight meals.

Why You’ll Love This Recipe

Elegant but easy: It looks and tastes gourmet, but comes together with straightforward ingredients and steps.
Rich flavor: The Marsala wine and mushrooms create a deeply savory, slightly sweet sauce that pairs perfectly with tender chicken.
Versatile serving options: Delicious with pasta, mashed potatoes, or polenta.
One-pan convenience: Everything cooks in one skillet, making cleanup minimal.
Comfort food classic: A timeless favorite with broad appeal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts or cutlets
All-purpose flour (for dredging)
Olive oil and butter
Mushrooms (cremini, button, or a mix), sliced
Garlic, minced
Shallots or onions, finely chopped (optional)
Dry Marsala wine
Chicken broth
Salt and black pepper
Fresh parsley (for garnish)
Optional: heavy cream or cornstarch (for thickening)

directions

Prepare the chicken: Pound chicken to even thickness if needed. Season with salt and pepper, then lightly dredge in flour.
Sear the chicken: Heat oil and butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4–5 minutes per side. Remove from pan and set aside.
Cook the mushrooms: In the same pan, add more butter if needed. Sauté mushrooms until browned and tender. Add garlic (and shallots if using), cooking until fragrant.
Deglaze with wine: Pour in Marsala wine, scraping up browned bits from the bottom of the pan. Let it simmer and reduce slightly.
Add broth: Stir in chicken broth and simmer for 5–7 minutes, reducing slightly.
Return chicken: Place chicken back into the pan and spoon sauce over it. Simmer for another 5 minutes.
(Optional): Stir in a splash of cream or a cornstarch slurry to thicken the sauce.
Serve hot, garnished with parsley.

Servings and timing

Servings: Serves 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

Creamy Marsala: Add heavy cream for a velvety finish.
Mushroom blend: Use shiitake, oyster, or wild mushrooms for depth.
Gluten-free: Use gluten-free flour for dredging and ensure broth and wine are GF-certified.
Dairy-free: Use oil instead of butter, and skip any cream addition.
Vegetarian version: Substitute chicken with tofu or thick portobello mushrooms.

storage/reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Freezing: Freeze without cream, if using. Store up to 2 months.
Reheating: Reheat gently in a skillet over medium heat or in the oven at low temperature.

FAQs

What is Marsala wine?

Marsala is a fortified Italian wine. Dry Marsala is preferred for savory dishes; sweet Marsala is used in desserts.

Can I substitute Marsala wine?

Yes. Dry sherry or Madeira are the best substitutes. White wine can work, but the flavor will differ.

Do I have to use mushrooms?

They are traditional, but you can omit them or substitute with caramelized onions or artichokes.

What side dishes go well with Chicken Marsala?

Pasta, mashed potatoes, risotto, or sautéed greens complement it perfectly.

Can I make this dish ahead of time?

Yes. Prepare and refrigerate, then reheat gently before serving.

Is Chicken Marsala gluten-free?

It can be—use gluten-free flour and confirm that your wine and broth are gluten-free.

Should I thicken the sauce?

It’s optional. If you prefer a thicker sauce, use cream or a cornstarch slurry.

What cut of chicken works best?

Thin chicken breasts or cutlets cook quickly and evenly, making them ideal.

Can I bake the chicken instead?

For this dish, pan-searing is recommended for the best flavor and sauce development.

Can I use bone-in chicken?

You can, but the cooking time will increase significantly. Boneless is preferred for this recipe.

Conclusion

Chicken Marsala with Mushrooms is a refined yet accessible meal that delivers restaurant-quality taste with minimal effort. Its richly layered sauce, tender chicken, and earthy mushrooms come together in perfect harmony—making this dish a reliable favorite for any occasion, from weeknight dinners to entertaining guests.

Chicken Marsala with Mushrooms

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Chicken Marsala with Mushrooms is a classic Italian-American dish made with tender chicken breasts simmered in a rich Marsala wine and mushroom sauce. It’s elegant, flavorful, and perfect for a special dinner.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing
Cuisine: Italian-American
Diet: Halal

Instructions

Place chicken breasts between two sheets of plastic wrap and pound to even thickness if needed.
Mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining butter. Add mushrooms and sauté until browned and tender, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Pour in Marsala wine and bring to a simmer, scraping up any browned bits from the bottom.
Add chicken broth and simmer for 8–10 minutes until the sauce reduces slightly. Stir in cream if using, and simmer for another 2 minutes.
Return chicken to the skillet and simmer in the sauce for 5 minutes, spooning sauce over the top.
Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.