Chicken Marsala – A Cozy, Restaurant-Style Classic at Home

Chicken Marsala is one of those dishes that feels special without being fussy. Pan-seared chicken, buttery mushrooms, and a glossy Marsala wine sauce come together in under an hour, yet it tastes like you went out for dinner. The sauce is savory with a hint of sweetness, and it clings perfectly to tender chicken cutlets.

Serve it with mashed potatoes, pasta, or crisp roasted veggies and you’ve got a complete meal. If you’re looking for a reliable crowd-pleaser with simple ingredients and big flavor, this is it.

Why This Recipe Works

This version focuses on building flavor step by step. Browning the chicken first creates fond—the tasty browned bits that form on the pan—which becomes the base for a deep, rich sauce.

The mushrooms are cooked until they release their moisture and lightly caramelize, which concentrates their flavor instead of steaming them.

Using dry Marsala wine keeps the sauce balanced and not overly sweet. A small amount of butter whisked in at the end gives the sauce a silky finish. A touch of flour helps the sauce thicken just enough to coat the chicken without turning gummy.

What You’ll Need

• 1.5 to 2 pounds boneless, skinless chicken breasts (pounded thin or sliced into cutlets)
• Salt and black pepper (to season)
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter (divided)
• 8 ounces cremini or baby bella mushrooms (sliced)
• 2 cloves garlic (minced)
• 3/4 to 1 cup dry Marsala wine
• 3/4 cup low-sodium chicken stock
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1–2 teaspoons lemon juice (optional, for brightness)
• Chopped parsley (for garnish)

Instructions

1. Prep the chicken. If using whole breasts, slice them in half horizontally to make cutlets.
   

   Lightly pound to about 1/2-inch thickness. Pat dry and season both sides with salt and pepper.

   
   
2. Dredge in flour. Place flour on a plate. Lightly coat each cutlet, shaking off extra flour.
   

   This helps browning and gives the sauce body.

   
   
3. Brown the chicken. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in batches, 3–4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
4. Cook the mushrooms. Add the remaining 1 tablespoon olive oil to the pan.
   

   Add mushrooms with a pinch of salt. Cook, stirring occasionally, until they release moisture and turn golden, about 6–8 minutes.

   
   
5. Add garlic and thyme. Stir in garlic and thyme for 30–45 seconds, just until fragrant. Avoid burning the garlic.
6. Deglaze with Marsala. Pour in the Marsala wine.
   

   Scrape up browned bits from the pan. Simmer 2–3 minutes to let the alcohol cook off and flavors deepen.

   
   
7. Add stock and reduce. Stir in chicken stock. Simmer 5–7 minutes until the sauce reduces by about one-third and slightly thickens.
8. Finish the sauce. Lower the heat.
   

   Whisk in 2 tablespoons cold butter. Add lemon juice if using. Taste and adjust salt and pepper.

   
   
9. Return chicken to the pan. Nestle the cutlets into the sauce and warm for 2 minutes.
   

   Spoon sauce over the top.

   
   
10. Garnish and serve. Sprinkle with parsley. Serve immediately over mashed potatoes, buttered noodles, or polenta.

Keeping It Fresh

Let leftovers cool, then store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of stock or water until warmed through.

This keeps the sauce from breaking and the chicken from drying out.

For freezing, the sauce can separate slightly after thawing, but it’s still tasty. Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge, then reheat slowly on the stove, whisking in a bit of butter to bring the sauce back together.

Benefits of This Recipe

• Weeknight-friendly: Ready in under an hour with simple steps and minimal prep.
• Restaurant flavor at home: Marsala, mushrooms, and butter create a refined, savory sauce.
• Flexible pairings: Works with pasta, rice, potatoes, or roasted vegetables.
• Scalable: Easy to double for a dinner party or halve for two.
• Make-ahead friendly: Sauce can be made in advance and reheated with a splash of stock.

Common Mistakes to Avoid

• Using sweet Marsala by accident: It makes the sauce cloying.
  

  Choose dry Marsala for balance.

  
  
• Skipping the browning step: Pale chicken means less flavor. Get a deep golden crust for best results.
• Crowding the pan: Overcrowding steams the chicken and mushrooms. Cook in batches for proper browning.
• Not reducing the sauce enough: Thin sauce won’t cling to the chicken.
  

  Simmer until it lightly coats the back of a spoon.

  
  
• Overcooking the chicken: Thin cutlets cook fast. Pull them as soon as they hit 165°F to keep them tender.

Recipe Variations

• Creamy Chicken Marsala: Add 1/4 to 1/3 cup heavy cream after reducing the wine. Simmer 2 minutes for a richer, velvety sauce.
• Prosciutto Twist: Crisp 2–3 slices prosciutto in the pan before the mushrooms.
  

  Crumble and add back at the end for salty crunch.

  
  
• Shallot Swap: Replace garlic with 1 finely minced shallot for a rounder, sweeter aroma.
• Herb Upgrade: Add a sprig of rosemary or a few sage leaves while reducing the sauce, then remove before serving.
• Gluten-Free: Dredge chicken in cornstarch or a gluten-free flour blend and thicken the sauce slightly by reducing a bit more.
• Bone-In Thighs: Sear skin-on thighs until crisp, then finish in a 375°F oven. Build the sauce in the same pan and spoon over.

FAQ

What kind of Marsala wine should I buy?

Look for dry Marsala labeled “secco.” Avoid the sweet style for this savory dish. A mid-range bottle is perfect—you don’t need anything fancy, but skip the very cheapest cooking wines with added salt.

Can I make this without alcohol?

Yes.

Use a mix of chicken stock and a splash of balsamic vinegar or apple cider vinegar to mimic Marsala’s depth and light sweetness. Reduce the sauce a bit longer to concentrate the flavors.

What mushrooms work best?

Cremini or baby bella are classic for their earthy flavor. White button mushrooms also work.

For extra depth, mix in a handful of sliced shiitakes (remove tough stems) or use a blend.

How do I prevent the sauce from breaking?

Keep the heat moderate when whisking in the butter and avoid boiling hard once the butter is in. If it looks slightly separated, whisk vigorously and add a tablespoon of stock to bring it back together.

What should I serve with chicken marsala?

Mashed potatoes, buttered egg noodles, or parmesan polenta are great. For lighter sides, try roasted green beans, sautéed spinach, or a simple arugula salad with lemon and olive oil.

Can I use chicken thighs instead of breasts?

Absolutely.

Thighs stay juicy and are more forgiving. Adjust cooking time so they’re fully cooked, then build the sauce the same way in the same pan.

How do I thicken the sauce more if needed?

Let it simmer a few extra minutes to reduce. If you still want more body, whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the simmering sauce, then cook 1 minute.

Wrapping Up

Chicken Marsala is simple, elegant, and dependable—a perfect option when you want big flavor without a lot of fuss.

With well-browned chicken, deeply cooked mushrooms, and a properly reduced sauce, you get a dish that feels restaurant-worthy every time. Keep dry Marsala in the pantry, and this can be your go-to for weeknights or guests. Serve it hot, spoon over that glossy sauce, and enjoy the comfort of a true classic.

Chicken Marsala - A Cozy, Restaurant-Style Classic at Home

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts (pounded thin or sliced into cutlets)
• Salt and black pepper (to season)
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter (divided)
• 8 ounces cremini or baby bella mushrooms (sliced)
• 2 cloves garlic (minced)
• 3/4 to 1 cup dry Marsala wine
• 3/4 cup low-sodium chicken stock
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1–2 teaspoons lemon juice (optional, for brightness)
• Chopped parsley (for garnish)

Instructions

 

• Prep the chicken. If using whole breasts, slice them in half horizontally to make cutlets. Lightly pound to about 1/2-inch thickness. Pat dry and season both sides with salt and pepper.
• Dredge in flour. Place flour on a plate. Lightly coat each cutlet, shaking off extra flour. This helps browning and gives the sauce body.
• Brown the chicken. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in batches, 3–4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
• Cook the mushrooms. Add the remaining 1 tablespoon olive oil to the pan. Add mushrooms with a pinch of salt. Cook, stirring occasionally, until they release moisture and turn golden, about 6–8 minutes.
• Add garlic and thyme. Stir in garlic and thyme for 30–45 seconds, just until fragrant. Avoid burning the garlic.
• Deglaze with Marsala. Pour in the Marsala wine. Scrape up browned bits from the pan. Simmer 2–3 minutes to let the alcohol cook off and flavors deepen.
• Add stock and reduce. Stir in chicken stock. Simmer 5–7 minutes until the sauce reduces by about one-third and slightly thickens.
• Finish the sauce. Lower the heat. Whisk in 2 tablespoons cold butter. Add lemon juice if using. Taste and adjust salt and pepper.
• Return chicken to the pan. Nestle the cutlets into the sauce and warm for 2 minutes. Spoon sauce over the top.
• Garnish and serve. Sprinkle with parsley. Serve immediately over mashed potatoes, buttered noodles, or polenta.