If you’re craving a meal that’s fancy enough for company but easy enough for a weeknight, let me introduce you to my Classic Chicken Marsala Recipe. This dish has been a firm favorite in my kitchen—tender chicken breasts bathed in a luscious mushroom and Marsala wine sauce that’s just irresistible. Stick with me through this recipe, and I promise you’ll nail a restaurant-quality dish that everyone will rave about.

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Why This Recipe Works

Perfect Balance of Flavors: The Marsala wine adds a sweet, rich note that perfectly complements the earthy mushrooms and savory chicken.
Easy-to-Follow Steps: You don’t need to be a pro to get this right — simple techniques make the cooking approachable and foolproof.
Adaptable for Your Kitchen: Whether you want thin or thick chicken breasts, or to swap mushrooms, this recipe bends to what you have on hand.
Comfort Meets Elegance: It’s an elevated dish without the fuss—ideal for a cozy night in or dinner guests.

Chicken Marsala, Chicken Marsala recipe, easy chicken Marsala, how to make Chicken Marsala, restaurant-style Chicken Marsala - A black cast iron pan filled with four golden-brown cooked chicken pieces on top, each topped with thin, light brown mushroom slices scattered across and around them. The mushrooms have a soft, cooked texture with a few fresh green parsley sprigs sprinkled evenly over the dish. The pan sits on a white marbled surface with a white dish towel featuring black dotted stripes partially underneath. In the background, some fresh whole mushrooms and green herbs are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Classic Chicken Marsala Recipe relies on simple, fresh ingredients that come together in a dreamy sauce. Shopping for quality mushrooms and real Marsala wine can make a noticeable difference—don’t skip on these essentials!

Chicken Marsala, Chicken Marsala recipe, easy chicken Marsala, how to make Chicken Marsala, restaurant-style Chicken Marsala - Flat lay of four thin boneless skinless chicken breasts, a small mound of all-purpose flour on a shallow white plate, a few cloves of garlic peeled and minced, a handful of sliced white and cremini mushrooms, a small bunch of fresh parsley with some leaves minced, a glass partially filled with amber Marsala wine, a small bowl of light chicken broth, two teaspoons of golden olive oil in a tiny dish, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: Thin breasts work best to get an even sear; if yours are thick, slicing them in half helps them cook quickly and stay tender.
Salt and black pepper: Basic seasoning, but crucial for enhancing the chicken’s natural flavor.
All-purpose flour: Gives the chicken a light coating, helping it brown beautifully and slightly thickening the sauce.
Olive oil: Use a good quality extra virgin for flavor, but any olive oil will do for searing.
Garlic: Fresh minced garlic imparts a fragrant punch that complements the mushrooms perfectly.
Mushrooms (white or cremini): Cremini adds earthiness, white mushrooms are milder—choose your favorite or a mix!
Fresh parsley: Adds a bright, herbaceous note to finish the dish.
Marsala wine: The star of the sauce; look for dry Marsala for a balanced flavor—not overly sweet.
Chicken broth: Enhances the sauce’s richness and helps meld all the flavors together.
Cooked spaghetti (optional): Serves as a great base to soak up all that delicious sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Classic Chicken Marsala Recipe is. Over the years, I’ve found that small tweaks can make a big difference in tailoring it to your mood or dietary preferences.

Variation: Sometimes I swap out the cremini mushrooms for shiitake for a funky twist, which adds great texture and depth.
Gluten-Free: Use a gluten-free flour blend for dredging to keep it safe for gluten-sensitive friends.
White Wine Substitute: If you can’t find Marsala, a dry white wine plus a splash of brandy can create a similar flavor profile.
Heat It Up: Add a pinch of red pepper flakes for a subtle kick that wakes up the sauce without overpowering it.

Step-by-Step: How I Make Classic Chicken Marsala Recipe

Step 1: Prep and Flour the Chicken

Start by seasoning your chicken breasts with salt and pepper—this is key to building flavor from the beginning. Then, spread the flour on a plate and lightly dredge each piece, shaking off the excess. This thin coating will help the chicken get that perfect golden crust while also thickening the sauce later. I usually line everything up before heating the skillet so it’s quick and smooth to execute.

Step 2: Sear the Chicken

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and give each side about 7 minutes to get that gorgeous golden color and cook through. Don’t rush it—if you flip too soon, the crust won’t form properly. Once done, transfer to a plate and keep warm. I like covering it loosely with foil so it doesn’t dry out.

Step 3: Cook the Mushrooms and Garlic

In the same skillet, add your remaining 2 teaspoons of olive oil and toss in the sliced mushrooms. Let them cook undisturbed for a few minutes so they can release their moisture and brown nicely, about 3 to 4 minutes. Then add minced garlic and cook for just 1 more minute until fragrant—don’t let it burn or it’ll turn bitter.

Step 4: Deglaze and Simmer the Sauce

Pour in the Marsala wine and chicken broth, stirring gently to scrape up all those tasty browned bits stuck to the pan—this step adds layers of flavor. Let the sauce simmer until it’s reduced by about half (usually 6 to 7 minutes). This thickening step concentrates the flavors, making each bite so satisfying.

Step 5: Return Chicken to the Sauce

Turn the heat to low and nestle the chicken breasts back into the sauce, spooning mushrooms and sauce over the top. Let them warm together for a couple of minutes—this helps the chicken soak up all those rich flavors before you plate the dish.

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Pro Tips for Making Classic Chicken Marsala Recipe

Use Thin Chicken Breasts: I’ve learned that thin chicken cooks faster and stays tender—if your breasts are thick, slice them in half before dredging.
Don’t Skip Deglazing: That step scrapes up flavor-packed bits on the skillet that make the sauce phenomenal.
Watch Your Garlic: Adding it too early or cooking too long can cause bitterness; add just before the wine.
Keep it Warm, Not Hot: When reheating chicken in the sauce, low and slow is best to avoid drying out your beautiful marsala dish.

How to Serve Classic Chicken Marsala Recipe

Garnishes

I often sprinkle chopped fresh parsley on top right before serving—it adds a fresh color pop and bright herbaceous note that balances the luxurious sauce. Sometimes I add a sprinkle of freshly grated Parmesan for an extra indulgent touch.

Side Dishes

Classic Chicken Marsala goes beautifully over spaghetti—or you can swap for creamy mashed potatoes, garlic buttered noodles, or even polenta for a comforting twist. Roasted or steamed green veggies like asparagus or broccoli also pair perfectly to add a little freshness.

Creative Ways to Present

For special occasions, I’ve served this in shallow bowls over angel hair pasta with a garnish of lemon zest for a subtle zing, or tucked alongside a crisp mixed green salad with vinaigrette for balance. It’s a dish that’s elegant and adaptable enough to dress up however you like.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce actually tastes even better the next day once the flavors meld further, so don’t hesitate to make extra—this one’s a winner for meal prep.

Freezing

I’ve successfully frozen leftover chicken marsala in a sealed container or freezer bag for up to 2 months. Just thaw overnight in the fridge before reheating. Keep in mind the texture of mushrooms might change slightly after freezing, but the flavor stays spot on.

Reheating

When reheating, gently warm the chicken and sauce on low in a skillet or microwave in short bursts to avoid drying out the chicken. Adding a splash of chicken broth or water when reheating helps keep everything nice and saucy.

FAQs

Can I use chicken thighs instead of breasts in Classic Chicken Marsala Recipe?

Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just be sure to adjust cooking time, as thighs might take a few minutes longer to cook through compared to thinner breasts.
What if I can’t find Marsala wine?

If Marsala wine isn’t available, you can substitute a dry sherry or a dry white wine mixed with a splash of brandy for a similar taste. Just be sure to pick a wine you’d actually enjoy drinking.
Is it okay to thicken the sauce more?

Yes! If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a little cold water and stir it in during the simmering stage. Just be sure to cook a couple more minutes so the sauce doesn’t taste starchy.
Can I make this recipe dairy-free?

Traditional Classic Chicken Marsala doesn’t use dairy, so it’s naturally dairy-free! Just stick to olive oil instead of butter for cooking.

Final Thoughts

This Classic Chicken Marsala Recipe is one of those meals I always come back to when I want something comforting but still a little special. It’s approachable, sounds fancy but is really just about good ingredients and a bit of patience. I hope you enjoy making it as much as I do—it’s a dish that easily turns any ordinary dinner into a reason to slow down and savor. Try it this week and see how it quickly becomes a family favorite, too!