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Chicken Marsala Recipe (Classic, Savory, and Restaurant-Level at Home)
Isla Marie

Chicken Marsala

A classic chicken marsala with tender pan-seared chicken, deeply browned mushrooms, and a rich Marsala wine sauce. Savory, balanced, and restaurant-worthy, this timeless dish is elegant yet approachable for weeknight or special-occasion dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, sliced into thin cutlets
  • ½ cup all-purpose flour for dredging
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 8 ounces mushrooms cremini or button, sliced
  • 2 cloves garlic minced
  • ¾ cup dry Marsala wine
  • ¾ cup chicken broth
  • Optional: chopped fresh parsley for garnish

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Shallow bowl or plate (for dredging)
  • Tongs or spatula

Method
 

Step 1. Prepare the Chicken
  1. Season chicken cutlets with salt and black pepper. Lightly dredge each piece in flour, shaking off excess.
Step 2. Sear the Chicken
  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook until golden on both sides and just cooked through. Remove and set aside.
Step 3. Brown the Mushrooms
  1. Add remaining butter to the skillet. Add mushrooms in a single layer and cook until browned and their moisture has evaporated.
Step 4. Add Garlic
  1. Stir in garlic and cook briefly until fragrant.
Step 5. Deglaze with Marsala
  1. Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
Step 6. Build the Sauce
  1. Add chicken broth and simmer until the sauce thickens and becomes glossy.
Step 7. Finish the Dish
  1. Return chicken to the skillet and simmer gently for 2–3 minutes until coated and heated through.

Video

Notes

  • Use dry Marsala wine, not sweet, for proper balance.
  • Don’t rush browning the mushrooms—this step builds most of the flavor.
  • Reheat gently with a splash of broth to loosen the sauce.