Chicken Marsala is an easy Italian-American chicken dish that’s made with chicken breast meat, mushrooms, and sweet Marsala wine. The whole dish will take about 30 minutes to make and the flavor is amazing. Pair Chicken Marsala with some dry white wine and serve it with roasted potatoes or green vegetables.
Easy chicken dinners are perfect for weekdays so stock up on chicken and make Lemon Pepper Chicken Fettuccine and Instant Pot Chicken Parmesan as well.
Did you know that you can make a delicious Chicken Marsala at home even on a Monday, without having to go out to the restaurant? It’s truly an easy dish that’s packed with so much flavor, you will be making it over and over.
There are only a few simple ingredients that go into this amazing dinner like chicken, mushrooms, butter, Marsala wine, chicken broth, and green onion. Within 30 minutes, your dinner will be served.
For the best flavors, use true Marsala wine. Marsala wine is a sweet sipping wine that’s usually made with addition of Brandy. It’s not as sweet as Sherry or Port and that’s why it’s perfect for cooking. This wine adds great deep flavor to the sauce, the chicken, and mushroom. This flavor can’t be replicated exactly with other wines or non-alcoholic cooking wine.
If you’re worried about alcohol, note that most of the alcohol evaporates during the cooking process but not all of it. So if you’re trying to avoid alcohol completely for various reasons, then you will want to use non-alcoholic Marsala cooking wine.
HOW TO MAKE IT
Using a sharp knife, slice each chicken breast in half, width-wise. You will end up with 4 chicken breast cutlets that are just thinner pieces of chicken breast.
Season each chicken cutlet with salt and pepper on both sides. Spread flour in a wide, shallow bowl and dip chicken into the flour on all sides. Gently shake off excess flour.
Preheat a large cooking pan over medium to medium-high heat and add butter. Once butter is melted, add battered chicken to the pan and sear for a few minutes on each side, until chicken is almost done. Take chicken out of the pan and set it aside. Lower the heat to medium as well.
Melt butter in the same pan and add mushrooms. Saute mushrooms until softened and pour in Marsala wine. Let wine simmer for a few minutes and add chicken broth, salt, and pepper. Stir and let it simmer for a couple more minutes.
In a small cup, mix cornstarch with a splash of cold chicken broth and pour it into the sauce, while stirring. Stir until the mixture thickens and add chicken back into the pan. Sprinkle diced green onion over the top and cook for just a few minutes, until chicken is fully cooked.
HOW TO MAKE CHICKEN MARSALA GLUTEN FREE
Chicken Marsala is very easy to make gluten free and no one will even notice the difference. You should substitute flour for gluten free all purpose flour when battering the chicken. The sauce is thickened with cornstarch so it is already gluten free.
HOW TO REHEAT IT
Chicken Marsala is definitely not as good when reheated in the microwave so I would avoid that. For better results, reheat chicken in a cooking pan, oven medium-low heat and covered with a lid. Reheat just until chicken is heated through so it doesn’t dry out.
WHAT TO SERVE WITH CHICKEN MARSALA
Roasted Potatoes or Mashed Potatoes – roasted potatoes is the most perfect side dish to serve with chicken Marsala and mashed potatoes is a close second. You can prepare roasted potatoes in the oven at the same time as cooking the chicken but start potatoes first.
Vegetables – Green vegetables like asparagus, green beans, or broccoli will be a delicious lighter side dish.
Roasted Vegetables – mix of zucchini, squash, bell pepper, and onions tossed with olive oil and seasoned with Italian seasoning mix will be a delicious addition as well. Spread vegetables in a baking sheet and roast in the oven at 425° for 15-20 minutes.
Pasta – many people enjoy Chicken Marsala with pasta as well. Serve it over spaghetti of fettuccine tossed in the Marsala sauce.
SOME MORE RECIPES TO TRY
Sun Dried Tomato Feta Stuffed Chicken
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- 2 large chicken breasts
- 1/2 cup all purpose flour
- black pepper
- 2 tbsp unsalted butter
- 3 tbsp unsalted butter
- 8 oz baby bella mushrooms
- 1/2 cup Marsala wine
- 1/3 cup chicken broth
- 1/2 tsp marjoram
- black pepper
- 1/2 tbsp cornstarch
- 2 tsp chicken broth
- 1/4 cup diced green onion
- Using a sharp knife, slice each chicken breast in half, width-wise.
- Season each chicken cutlet with salt and pepper on both sides. Spread flour in a wide, shallow bowl and dip chicken into the flour on all sides. Gently shake off excess flour.
- Preheat a large cooking pan over medium to medium-high heat and add butter. Once butter is melted, add battered chicken to the pan and sear for a few minutes on each side, until chicken is almost done.
- Take chicken out of the pan and set it aside. Lower the heat to medium.
- Melt butter in the same pan and add mushrooms. Saute mushrooms until softened and pour in Marsala wine.
- Let wine simmer for a few minutes and add chicken broth, marjoram, salt, and pepper. Stir and let it simmer for a couple more minutes.
- In a small cup, mix cornstarch with a splash of cold chicken broth and pour it into the sauce, while stirring. Stir until the mixture thickens and add chicken back into the pan.
- Sprinkle diced green onion over the top and cook for just a few minutes, until chicken is fully cooked.
Originally published on Will Cook For Smiles on March 24, 2011. Updated on June 18, 2019.
Southwest Cottage Designs says
I LOVE Chicken Marsala and order it often at restaurants. Looks very good!
Rachel at Sun Scholars says
MMMMM… I agree… Looks delicious!Thanks so much for linking up with For the Kids Fridays at Sun Scholars. I can’t wait to see what you have to share this week! I’ll be posting the next party later tonight. Hope to have you stop by!:)rachel @ SunScholars.blogspot.com
Looks delish!! My mouth is watering!Stop by Pandora’s Box for a chance to win some vintage linens
Naturally Me Creations says
Tnx for stopping by to link this up at my party this weekend! 🙂
Beverly @ FlamingoToes.com says
Wow – that looks super yummy – both the Chicken Marsala and the Banana Splits!! Thanks so much for linking it up to Think Pink Sundays at Flamingo Toes!
Can you use marsala cooking wine and if so is it still the same amount?
Ohh delicious! 🙂 I’m following you back!~Amyhttp://amy-showalter.blogspot.com/
Yum…I’ve been wanting to make Chicken Marsala. Thanks for the inspiration. Looks delish =)
This looks amazing! What a luck man your husband is!
Miz Helen says
Hi Lyuba,This is a great meal, your Chicken Marsala looks delicious. Who wouldn’t want that Banana Split…Wow. Thank you so much for sharing with Full Plate Thursday and please come back!
Wow everything looks so wonderful! Thank you so much for the sweet comment and for the follow! I’m your newest follower, look forward to your posts! I’m not much of a cook, but you inspire me to get in the kitchen!Warm weekend wishes,Jodie
Hi! I’m stopping by to follow from Welcome Wednesday. Your chicken marsala looks great! My sister makes a fantastic marsala, but it’s a bit different than yours.Jamie @ http://www.mamamommymom.com
Rhinestone Beagle says
Looks delish. Thanks so much for linking up. Can’t wait to see what you’ve got for next week.