Chicken Marsala on white serving platter
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4.67 from 6 votes

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.
Prep Time5 mins
Cook Time25 mins
Soaking Mushrooms30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 271kcal
Author: Kristen Chidsey


  • 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 tablespoon butter
  • 1 small shallot finely minced
  • 1/2 cup Marsala wine
  • 3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons
  • 2 teaspoons cornstarch


  • Submerge the mushrooms in 1 1/2 cups hot water for 30 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 butter to skillet. Once butter is melted, add in shallot and saute for 2-3 minutes until beginning to soften, but not browned.
  • 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 cornstarch mixture back into pan along with butter (if using). Stir until sauce is thickened, 2-3 minutes.
  • Serve the chicken with the Marsala Sauce.


  • Use additional olive oil in place of butter to keep this dairy free. 
  • Use 1:1 Gluten Free Flour Blend to keep make Gluten Free Chicken Marsala. 
  • If you can not find chicken cutlets, use boneless skinless chicken breasts instead. Slice large breasts in half lengthwise and then place boneless, skinless chicken breasts in a gallon size bag with a tablespoon of water. Seal bag and pound chicken breasts thin with meat mallet, or bottom of a heavy pan.


Calories: 271kcal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 140mg | Potassium: 485mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 8mg | Iron: 1.2mg