The Best Chicken Marsala

Chicken Marsala is an incredible easy recipe perfect for entertaining or family dinner.  This is an impressive, yet easy, recipe for homemade Chicken Marsala that rivals any restaurant out there. Pair this Chicken Marsala recipe with roasted asparagus, and you have an show-stopping, delicious meal.

Chicken Marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine.

And it happens to be one of my most favorite meals ever.

While Chicken Marsala is rich and complex in flavors and makes an elegant presentation, it is actually an easy dish to make at home.

Easy Chicken Marsala

Chicken Marsala is my go to for quick, fuss-free impressive homemade meals.

This Easy Chicken Marsala is restaurant quality, making it a great recipe to entertain with or just for a date night in.

The Best Chicken Marsala Recipe

I have a secret tip to make the BEST Chicken Marsala, and this is a step you do NOT want to skip.

Pro Tip: Re-hydrate dried mushrooms to create a rich homemade mushroom stock.

The key to a really good Chicken Marsala recipe is the Marsala sauce. But the key to the sauce is more than just the Marsala wine. Mushrooms stock also plays a huge role in creating perfect Chicken Marsala. To save money and to create a rich homemade mushroom broth, I always start my Chicken Marsala with a pack of dried wild mushrooms.

To re-hydrate dried wild mushrooms:

• Cover dried mushrooms in 1 1/2 cups hot water and let soak anywhere from 10 minutes or overnight (overnight creates a much more flavorful mushroom stock, but if you forgot to plan, just soak long enough to soften mushrooms).
• Use your the soaking liquid and softened mushrooms in your Chicken Marsala for incredible flavor.

How to Make Chicken Marsala

• Re-hydrate dried mushrooms (from 10 minutes up to 12 hours)
• Prepare chicken breast cutlets.
  • Use purchased chicken cutlets.
  • Or pound chicken breasts with the flat side of of meat mallet until chicken breasts are even in thickness (ideally, to 1/2 inch thickness.)
• Heat oil in large skillet over medium-high heat.
• While oil is heating, dredge chicken in seasoned flour.
  • Season flour with salt and pepper.
  • Coat chicken breast in flour.
  • Shake off excess flour.
• Sear the chicken on each side for 3-4 minutes, until browned.
• Remove the chicken from the skillet and place onto plate.
• Add in Marsala wine and scrape up any browned bits in skillet.
• Boil for 3 minutes, to evaporate the alcohol.
• Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, seared chicken and thyme.
• Reduce heat to low and simmer for 10 minutes.
• Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk into chicken dish and stir until sauce is thickened, 2-3 minutes.

Tips on Simple Skillet Chicken Marsala

• I love to serve Chicken Marsala as a special date night meal in, but This recipe serves 4, so it is also a perfect family meal or one that is great to serve to dinner guests.
• You can skip the step of soaking mushrooms, if you make Instant Pot Chicken Marsala. 
• If you need this to be Gluten-Free Chicken Marsala, use Bob’s Red Mill gluten free flour blend, for the dredging of the chicken. I have tried this with success several times. My Instant Pot Chicken Marsala is also Gluten-Free.
• I love to serve homemade Chicken Marsala with roasted asparagus–which is as simple as tossing one pound of asparagus with 1 tablespoon olive oil and 1 teaspoon kosher salt and roasting at 425 degrees for 20 minutes.

More Chicken Breast Recipes

• Homemade Chicken Tenders
• Easy Baked Chicken Cordon Bleu
• Skillet Chicken with Green Beans and Tomatoes
• Sweet and Spicy Chicken Lettuce Wraps
• Instant Pot Chicken Breasts
• Oven Baked Chicken Breasts from Recipe Tin Eats
• Keto Pizza Chicken from All Day I Dream of Food

Chicken Marsala Recipe

Chicken Marsala

An impressive, yet easy, recipe for homemade Chicken Marsala that rivals any restaurant out there. Pair this Chicken Marsala recipe with roasted asparagus, and you have an show-stopping, delicious meal.

4.75 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Chicken Marsala

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Calories: 271kcal

Author: Kristen Chidsey

Ingredients

• 1 oz wild dried mushrooms
• 1 1/2 cups water
• 1 tablespoons olive oil
• Kosher salt and pepper
• 1 pound of chicken cutlets or chicken breasts, pounded thin
• 1/2 cup flour
• 1/2 cup Marsala wine
• 3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons
• 2 teaspoons cornstarch

Instructions

• Submerge the mushrooms in 1 1/2 cups hot water for 10 minutes or up to 24 hours. (Do not discard the liquid).
• Heat oil in large skillet over medium-high heat.
• Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
• Sear the chicken on each side for 3-4 minutes, until browned.
• Remove the chicken from the skillet.
• Add the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
• Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, seared chicken and thyme. Reduce heat to low and simmer for 10 minutes.
• Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk into chicken dish and stir until sauce is thickened, 2-3 minutes.
• Serve the chicken and sauce over the roasted asparagus.

Nutrition Facts

Chicken Marsala

Amount Per Serving

Calories 271 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 72mg 24%

Sodium 140mg 6%

Potassium 485mg 14%

Total Carbohydrates 17g 6%

Sugars 2g

Protein 25g 50%

Vitamin A 0.7%

Vitamin C 1.6%

Calcium 0.8%

Iron 6.8%

* Percent Daily Values are based on a 2000 calorie diet.