The Best Recipe For Chicken Marsala

I’m sharing my Chicken Marsala Over Pasta and the two-part approach I use that keeps the cutlets crisp while the mushroom Marsala sauce finishes separately so each element cooks perfectly.

I save Chicken Marsala for special nights and this might be the best version yet. What keeps pulling me back is the contrast between tender chicken breasts and earthy cremini mushrooms, a combo thats both rich and surprisingly bright.

Ive tried everything from Betty Crocker Chicken Marsala to that viral Chicken Mushroom Marsala Pasta and still keep finding small tweaks that make a big difference. People always ask whats different and i dont blame them, its the kind of meal that sparks questions.

If you like bold, unexpected flavors youll want to try this one next time you cook for friends.

Ingredients

• Chicken breasts: Lean protein that keeps the dish filling, low in fat if trimmed, good for muscle.
• Cremini mushrooms: Earthy, meaty taste, adds fiber and B vitamins, soaks up the sauce well.
• Marsala wine: Sweet fortified wine, gives caramelized, slightly sweet depth and a tangy note.
• Shallot or onion: Mild onion flavor, gives savory sweetness when cooked, adds subtle complexity.
• Heavy cream: Makes the sauce rich and silky, adds fat and calories but balances the wine.
• All purpose flour: Lightly coats chicken, helps browning and thickens sauce a bit, adds carbs.
• Garlic: Pungent aromatics, gives savory bite, may boost immune system slightly.
• Fresh parsley: Bright herb, lightens the plate, adds vitamin K and fresh color, not overpowering.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 lb), pounded to even thickness
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 oz cremini or button mushrooms, sliced
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 2 cloves garlic, minced
• 3/4 cup Marsala wine
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice, optional
• 2 tablespoons fresh parsley, chopped for garnish

How to Make this

1. Pat the chicken dry and pound each breast to an even thickness, then season both sides with the kosher salt and freshly ground black pepper; dredge each piece in the all purpose flour and shake off the excess.

2. Heat a large skillet over medium high heat and add the olive oil plus 1 tablespoon of the unsalted butter; when the butter stops foaming add the floured chicken and cook until golden brown, about 3 to 4 minutes per side, then transfer the chicken to a plate and cover loosely with foil to keep warm.

3. Reduce heat to medium, add the remaining tablespoon of butter to the same skillet, then add the sliced mushrooms; saute until they are nicely browned and most of the moisture has evaporated, about 5 to 7 minutes.

4. Add the finely chopped shallot and minced garlic to the mushrooms and cook until fragrant, about 30 to 60 seconds, stirring so the garlic does not burn.

5. Pour in the Marsala wine to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; simmer until the wine has reduced by about half, roughly 2 to 3 minutes.

6. Stir in the low sodium chicken broth and bring to a gentle simmer, let it reduce slightly for about 3 minutes so the flavors concentrate a bit.

7. Lower the heat and stir in the heavy cream, simmer until the sauce thickens to a silky consistency, about 3 to 4 minutes; if you like a touch of brightness stir in the tablespoon of fresh lemon juice now.

8. Return the chicken to the skillet, spoon the sauce over the breasts and simmer together for 2 to 3 minutes so the chicken finishes cooking and soaks up the sauce; check that the chicken is cooked through.

9. Taste the sauce and adjust seasoning if needed, then sprinkle with the chopped fresh parsley and serve the chicken topped with plenty of the creamy mushroom Marsala sauce.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning chicken and making the sauce
2. Meat mallet or rolling pin plus a zip top bag or piece of plastic to pound breasts even
3. Cutting board and chef’s knife for mushrooms, shallot and parsley
4. Shallow dish or wide plate for dredging the flour
5. Tongs and a spatula to flip and move the chicken around
6. Wooden spoon for scraping browned bits while deglazing the pan
7. Measuring cups and spoons for wine, broth, cream and seasonings
8. Small bowl and fork or whisk for the lemon juice or mixing small amounts
9. Plate, foil and paper towels to rest the chicken and keep things tidy
10. Instant read thermometer to check the chicken is cooked through

FAQ

The Best Recipe For Chicken Marsala Substitutions and Variations

• Chicken breasts: boneless skinless chicken thighs (juicier, cook a few minutes longer), turkey cutlets (same cook time), thin pork cutlets or veal scallopini, firm tofu slices (press well and brown longer for a vegetarian version)
• Marsala wine: dry sherry or Madeira (swap 1:1), dry white wine with 1 tsp brown sugar or a splash of brandy to mimic the sweetness, non alcoholic option = low sodium chicken broth plus 1 tsp balsamic vinegar or a bit of grape juice with a splash of vinegar (taste and adjust)
• Heavy cream: half and half (same volume but sauce will be thinner), whole milk plus 1 tbsp melted butter per 1/2 cup cream to boost fat, Greek yogurt thinned with a little milk (stir in off heat to avoid curdling), coconut cream for dairy free but expect a mild coconut flavor
• All purpose flour (for dredging): 1:1 gluten free flour blend, cornstarch (use about 3/4 the amount for a crisper coating), panko crumbs for extra crunch, chickpea flour for a nutty gluten free alternative

Pro Tips

1) Pound and rest the chicken, but dont skip a short rest at room temp after pounding. it helps the meat cook more evenly so you dont get an overdone edge and an underdone middle. use an instant read thermometer if you can — pull at 160 and let carryover finish to 165.

2) Flavor the flour and control the crust. toss a little garlic powder, paprika and salt into the flour before dredging, press the flour on lightly and shake off the excess so you get a thin crispy coating instead of a gummy one. if your pan smokes easily, use a higher smoke point oil or clarified butter so the coating browns without burning.

3) Brown mushrooms properly and deglaze right away. dont crowd the pan or theyll steam, cook till theyre deeply browned and most liquid is gone, then add the wine while the pan is hot so you scrape up all the fond for big flavor. taste for salt only after the wine and broth reduce because those change seasoning a lot.

4) Finish gently and rest. after searing you can finish the breasts in a 350 F oven for even doneness instead of overcooking on the stovetop, and always let the chicken rest a few minutes while you finish the sauce so juices redistribute and the sauce doesnt run right off when you slice.