Chicken Marsala Recipe: Golden Chicken, Rich Wine Sauce
To make chicken marsala, pound chicken breasts thin, dredge in flour, and sear in butter and oil until golden. Deglaze the pan with Marsala wine, add chicken broth and sautéed mushrooms, then simmer until the sauce thickens and the chicken is cooked through.
I ordered chicken marsala at a restaurant with a friend who insisted it was their favorite dish there. It arrived glossy and dark, the sauce clinging to the chicken and pooling around the mushrooms in a way that looked more intentional than most things I'd made at home. I asked the friend if it was hard to make. They said "I think it's just wine and mushrooms." I said okay. I went home and made wine and mushrooms pour over chicken and it was not the same thing at all.
The issue was the order of operations. I had browned the chicken and then poured everything directly into the pan while the chicken was still in it, which created a braised effect instead of a pan sauce. The proper method involves removing the chicken after it's golden, browning the mushrooms in the same pan — which is critical, because mushrooms need room and high heat to brown rather than steam — then building the sauce in the empty pan by deglazing with Marsala and letting it reduce before adding the broth and butter.
The second version I made, I used the dry Marsala wine rather than the sweet version I'd grabbed the first time. Sweet Marsala is for desserts. Dry Marsala is for this. Same bottle, different label — that mislabeled purchase cost me one very mediocre dinner.
When the sauce finally went where it was supposed to go, it tasted like what I'd ordered at the restaurant. My friend came over for dinner the following week. They didn't say "I think it's just wine and mushrooms" this time.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total), halved horizontally to make 4 cutlets
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth (low sodium)
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons fresh flat-leaf parsley, chopped, for garnish
Instructions
- 1Pound the chicken cutlets to an even 1/4-inch thickness between two sheets of plastic wrap or parchment paper using a meat mallet or rolling pin. Pat them completely dry with paper towels —? this is not optional.
- 2Mix flour, salt, pepper, and garlic powder in a shallow bowl. Dredge each chicken cutlet in the flour mixture, shaking off any excess so you have a thin, even coating.
- 3Heat olive oil and 1 tablespoon of butter in a large skillet (12-inch, stainless steel or cast iron preferred) over medium-high heat until the butter foams and the foam subsides.
- 4Add the chicken cutlets in a single layer —? do not crowd the pan. Cook 3 to 4 minutes per side until deep golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil.
- 5Reduce heat to medium. Add 1 tablespoon butter to the same pan. Add sliced mushrooms in a single layer and let them cook undisturbed for 2 minutes before stirring —? this lets them brown instead of steam. Cook another 2 to 3 minutes, stirring occasionally, until golden and tender.
- 6Add the minced garlic and thyme to the mushrooms. Stir and cook for 30 seconds until fragrant.
- 7Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2 minutes to cook off some of the alcohol.
- 8Add the chicken broth and bring to a boil. Reduce heat to medium and let the sauce simmer for 4 to 5 minutes until it reduces by about one-third.
- 9Stir in the heavy cream and remaining 1 tablespoon of butter. Simmer for another 2 to 3 minutes until the sauce is glossy and slightly thickened —? it should coat the back of a spoon.
- 10Return the chicken and any accumulated juices on the plate back to the pan. Nestle the cutlets into the sauce and simmer for 1 to 2 minutes just to reheat the chicken and marry the flavors.
- 11Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or with crusty bread.
Pro Tips
- Dry the chicken twice. Once when you take it out of the package, once after you pound it. Wet chicken steams in the pan and you will get sad, pale chicken instead of the golden crust that makes this recipe worth making.
- Use dry Marsala wine, not sweet. Sweet Marsala is for desserts and for people who haven't tried this yet. Dry Marsala gives you a savory, complex sauce. Look for it in the wine or liquor section —? most grocery stores carry it.
- Don't rush the reduction. The sauce will look thin and suspicious around minute three and you will be tempted to add more flour or panic. Don't. Give it another two minutes and it will come together. The sauce knows what it's doing even when you don't.
Substitutions
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce, which will thicken considerably when cold. Do not microwave on high —? it will make the chicken tough. Not recommended for freezing, as the cream sauce can break upon thawing.
Make Ahead
You can make the Marsala sauce (through step 9, without the chicken) up to 2 days ahead and refrigerate it. Reheat the sauce over medium heat, sear the chicken fresh when ready to serve, then finish as directed. This actually improves the sauce flavor.
Frequently Asked Questions
What kind of Marsala wine should I use for chicken marsala?
Use dry Marsala wine, which you'll typically find in the wine or liquor aisle at most grocery stores. Sweet Marsala is meant for desserts and will make your sauce cloying and unbalanced. Florio and Cantine Pellegrino are widely available brands. Cooking Marsala sold near the vinegars also works in a pinch, though it often has added salt, so taste your sauce before seasoning.
Why is my chicken marsala sauce watery and not thickening?
The most common culprit is not reducing long enough. After adding the broth, you need a full 4 to 5 minutes of active simmering at medium heat before adding cream. A second cause is a pan that's too crowded —? if the chicken sat in the pan and released juices, those thin the sauce. Also make sure you're not covering the pan during reduction. Leave it open so steam can escape.
Can I make chicken marsala without heavy cream?
Yes. Skip the cream entirely for a classic, lighter Marsala sauce —? just increase the reduction time by a minute or two to concentrate the flavor further and finish with the tablespoon of cold butter, which will give the sauce a glossy, velvety texture. Half-and-half also works but will produce a thinner, less rich result. Full-fat coconut cream is the best dairy-free alternative.
Can I make chicken marsala ahead of time for a dinner party?
Make the sauce up to 2 days ahead and refrigerate. The day of, reheat the sauce gently over medium-low heat while you sear fresh chicken cutlets separately. Combine them in the pan for the final 2 minutes. This method is actually better than making everything fresh at once under pressure, and the sauce deepens in flavor overnight. Don't pre-cook the chicken and reheat it —? you'll lose the golden crust.
How do I store and reheat chicken marsala leftovers?
Store in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over medium-low heat and add 2 to 3 tablespoons of chicken broth to loosen the sauce, which will have thickened. Cover loosely and heat for 5 to 7 minutes, turning the chicken once. Avoid high-heat microwave reheating —? it makes the chicken rubbery. This dish does not freeze well due to the cream sauce.
What should I serve with chicken marsala?
Egg noodles, fettuccine, or angel hair pasta are the classic choices and do a good job catching the sauce. Mashed potatoes are equally excellent and frankly underrated here. Polenta works beautifully if you want to go the Italian route. Add a simple green salad or roasted asparagus on the side and a piece of crusty bread to handle the leftover sauce in the pan, because leaving that sauce behind is not something you should do.
Why does my chicken turn out dry in chicken marsala?
Two reasons: the chicken wasn't pounded to an even thickness, so thicker spots overcook before thinner spots finish, or it cooked too long before going back into the sauce. Cutlets should hit 165°F and come off the heat immediately. They'll finish gently when you return them to the sauce for the final 1 to 2 minutes. A meat thermometer is the most reliable way to avoid guessing.
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely, and some people actually prefer them. Boneless, skinless chicken thighs are more forgiving about timing and stay juicier if you accidentally go a minute too long. Pound them to an even thickness —? about 1/4 inch —? just like you would the breasts, and add 1 to 2 minutes of sear time per side. The richer flavor of thigh meat pairs very well with the Marsala wine sauce.