Easy Chicken Marsala Recipe (Restaurant-Quality in Under 40 Minutes)

If you’ve ever ordered Chicken Marsala at an Italian restaurant and wondered if you could recreate that rich, savory magic at home, the answer is a confident yes. This Easy Chicken Marsala Recipe delivers everything you love about the classic dish—tender chicken, deeply flavored mushroom sauce, and that unmistakable Marsala wine richness—without complicated steps or hard-to-find ingredients.

Chicken Marsala is one of those timeless comfort meals that feels elegant yet familiar. It’s equally at home on a cozy weeknight dinner table or served to guests when you want something impressive but stress-free. The beauty of this dish lies in its simplicity: pan-seared chicken cutlets, earthy mushrooms, butter, garlic, and a silky sauce built on Marsala wine.

This version keeps the process straightforward and approachable, making it perfect for home cooks of all skill levels. You’ll achieve restaurant-quality flavor in under 40 minutes, all using one skillet.

---

What Is Chicken Marsala?

Chicken Marsala is a classic Italian-American dish inspired by Sicilian cooking traditions. The dish gets its name from Marsala wine, a fortified wine from the Marsala region of Sicily. Traditionally, the wine is reduced with mushrooms and aromatics to create a savory sauce that pairs beautifully with chicken or veal.

In American kitchens, Chicken Marsala has evolved into a beloved comfort food staple, often finished with butter or cream for extra richness. This recipe leans into that familiar flavor profile while keeping the preparation simple and accessible.

---

Why This Easy Chicken Marsala Recipe Works

• Thin chicken cutlets cook quickly and evenly, staying juicy and tender
• Marsala wine provides deep, complex flavor without overpowering the dish
• Mushrooms add umami richness and soak up the sauce beautifully
• One-pan cooking means less cleanup and maximum flavor

Whether you’re cooking for family or entertaining guests, this recipe consistently delivers impressive results.

---

Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally
• Salt, to taste
• Black pepper, to taste
• ½ cup all-purpose flour
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• ¾ cup Marsala wine
• ½ cup chicken broth
• ¼ cup heavy cream (optional, for creamy version)
• Fresh parsley, chopped (for garnish)

---

Instructions

1. Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt and black pepper.
2. Place flour in a shallow dish and lightly dredge each chicken cutlet, shaking off excess.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Add chicken cutlets to the skillet in a single layer. Cook 3–4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
5. Reduce heat to medium. Add remaining butter to the skillet, then add sliced mushrooms.
6. Cook mushrooms for 5–7 minutes until softened and lightly browned.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Pour Marsala wine into the skillet, scraping up any browned bits from the bottom.
9. Simmer for 3–4 minutes until the wine reduces slightly.
10. Add chicken broth and simmer another 3–4 minutes until the sauce thickens.
11. Stir in heavy cream if using, then return chicken to the skillet.
12. Simmer for 2–3 minutes, spooning sauce over the chicken.
13. Garnish with fresh parsley and serve warm.

---

Tips for the Best Chicken Marsala

• Use dry Marsala wine, not sweet, for the most authentic flavor
• Don’t overcrowd the pan when cooking chicken—work in batches if needed
• Slice mushrooms evenly so they cook at the same rate
• Let the sauce reduce naturally for deeper flavor instead of rushing it

---

Creamy vs. Classic Chicken Marsala

Classic Chicken Marsala relies on wine and broth for its sauce, creating a lighter, more traditional finish. Adding a small amount of heavy cream creates the creamy version many people love, giving the sauce a velvety texture without overpowering the Marsala flavor.

Both versions are delicious—choose based on your preference or mood.

---

Serving Suggestions

Chicken Marsala pairs beautifully with:

• Creamy mashed potatoes
• Buttered pasta or egg noodles
• Steamed green beans or asparagus
• Roasted vegetables
• Crusty bread to soak up the sauce

---

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.

---

Fun Food Fact

Marsala wine comes in dry and sweet varieties, but dry Marsala is traditionally used in savory dishes like Chicken Marsala. The wine’s fortified nature gives the sauce its signature depth and slightly nutty finish.