Chicken Marsala

This chicken marsala without cream is easy to make, takes just 30 minutes, and really is the best chicken marsala recipe.

Head to your favorite Italian restaurant and you’ll likely find chicken Marsala on the menu, nestled between other favorites like Caesar salad, pasta primavera, and the beloved chicken parmesan. But just like those other mentioned recipes above, chicken marsala isn’t technically Italian. This presumed Italian classic is an American recipe that got slightly lost in translation once the chicken was used instead of veal. Sweet Italian Marsala wine makes up the lush, silky, creamy sauce without using any cream. But no matter where its passport gets stamped, all you need to know is this is the best chicken Marsala recipe.

Why You’ll Love It

• This chicken marsala is weeknight-friendly and comes together in just 30 minutes!
• You don’t need many ingredients to make this popular Italian-American classic
• The silky Marsala sauce alone is to die for, and reason enough to make this dish

What is Chicken Marsala Made of?

With all the flavor loaded in this dish, the big surprise is its short ingredients list.

Here’s what’s in chicken marsala: 

• Boneless skinless chicken breasts—we’ll butterfly the chicken instead of pounding it to get the ideal thickness
• All-purpose flour—the chicken isn’t breaded but the flour is used here to lightly coat our chicken breasts and help them develop a nice fond on the pan for the sauce
• Kosher salt and freshly ground black pepper—always, for flavor
• Canola oil—for lightly frying the chicken (I like canola oil here because of its higher smoke point, but you can use extra-virgin olive oil)
• Butter—use it at the beginning and end of this recipe
• Shallot—lends such a yummy flavor to the marsala sauce
• Mushrooms—button, brown, shiitake, porcini, cremini mushrooms, or a combination all add their savory flavor
• Dry Marsala wine—(all of the alcohol evaporates), but make sure you get Marsala wine (in the liquor area, near sherry and vermouth), not “Marsala cooking wine.”
• Chicken stock—this is the base of the marsala sauce
• Parsley—a garnish of flat-leaf Italian parsley or curly parsley add sprinkles of freshness and color

Find the complete recipe with measurements below.

How to Prepare the Chicken Breasts

Boneless, skinless chicken breasts are probably the most popular cut for skillet recipes like this. Here’s how to prepare them for cooking.

• Slice instead of pounding it out. While many chicken marsala recipe instructions include pounding the chicken breasts thin, I skip that step. Instead, I slice the chicken breasts in half lengthwise to achieve that thinner effect.
• Simply season. Season the chicken on both sides with salt and pepper, then dredge lightly in flour, tapping off the extra.
• Flour power. Dredging the chicken in flour not only adds a browning effect but also thickens the sauce when the chicken finishes cooking near the end of the recipe.
• Select your skillet. Use a 12-inch stainless steel skillet or 12-inch cast iron skillet for maximum browning ability and room to brown the chicken cutlets. Avoid crowding the pan and cook the chicken in batches. If needed, add an extra swirl of oil for the second batch.

How to Make the Chicken Marsala Sauce

• Butter adds flavor first. Sautéing the shallot and mushroom in melted butter adds fat, and that adds flavor. Use half of the butter here, and save the rest.
• Marsala makes things sweet. Some recipes suggest adding the marsala wine first to cook down with the mushrooms, then adding in the chicken broth. I’ve followed that technique before, but after forgetting to do it in two steps, I discovered it didn’t matter. Now I add the marsala and chicken broth to the mushroom and shallots at the same time, where I found doing so infuses deepens the sauce’s flavor even more as it reduces.
• The last touch—more butter! Adding butter while reducing the sauce at the end, a classic technique gives the sauce its body and gloss. It thickens the sauce and adds another layer of lush creaminess.

FAQ and Recipe Tips

• What is the difference between chicken piccata and chicken Marsala? In terms of how the chicken breasts are prepared, chicken piccata and chicken Marsala are very similar, but their flavor profiles are different. Chicken piccata has a buttery and tangy lemon-caper sauce, while chicken Marsala has a buttery, creamy mushroom sauce.
• What type of Marsala wine is best for chicken Marsala? This dry, yet sweet Italian fortified wine is totally unique tasting, so If you don’t have marsala, you can try brandy, sherry, Madeira wine, or even dry white wine but know that the taste will be different. When reduced, the alcohol evaporates so all that’s left is its delicious flavor. But, if you want a non-alcoholic substitute for marsala wine, try white grape juice or this combination of grape juice, vanilla, and sherry vinegar.
• Take care not to reduce the sauce too much where it can evaporate and disappear! Taste the sauce as it reduces by half, where the wine flavor will mellow and the sauce will thicken.
• Don’t mistake the sauce for gravy. It should still be glossy, light, and easy to drizzle.

Storage Tips

This chicken marsala recipe will keep in the refrigerator for up to 4 days and can be frozen in a freezer-safe, airtight container for up to 3 months.

What is Traditionally Served With Chicken Marsala

• The BEST Garlic Bread
• Arugula Salad With Shaved Parmesan Three Ways
• Sautéed Spinach with Garlic
• Easy 5-Minute Parmesan Zucchini
• Easy Parmesan Buttered Noodles
• How to Make the Best Mashed Potatoes

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.93 from 53 votes

The Best Easy Chicken Marsala

This chicken marsala without cream is easy to make, takes just 30 minutes, and really is the best chicken marsala recipe.

Print SaveSaved!

Course Main Course

Cuisine Italian

Keyword chicken, marsala

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 312kcal

Ingredients 

1x2x3x

• 3 boneless, skinless chicken breasts
• 1 teaspoon kosher salt , divided
• 1 teaspoon freshly ground black pepper , divided
• ½ cup all-purpose flour
• 2 tablespoons canola oil
• 6 tablespoons butter , divided
• 2 cups brown mushrooms , quartered
• 2 tablespoons shallots , finely chopped
• ¾ cup marsala wine
• ¾ cup chicken stock
• 2 tablespoons parsley , finely chopped

Cook ModePrevent your screen from going dark

Instructions

• Trim any excess fat from the chicken breasts and slice them in half lengthwise. Season both sides of the chicken breasts evenly with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then dredge each breast in the flour, shaking off any excess. 
• Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken (add another tablespoon of oil if needed) and add the cooked chicken to the platter when done.
• Melt 3 tablespoons of the butter in the skillet and add the mushrooms and shallot. Sauté over medium heat, stirring occasionally, until the shallots are wilted and the water from the mushrooms has evaporated (about 10 minutes). Add the marsala wine and the chicken stock. Bring to a boil and season with remaining ½ teaspoons of kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.

Notes

Marsala wine is totally unique, with a deep, sweet flavor, so If you don't have Marsala, try brandy, sherry, or Madeira, but know that the taste will be different.

When reduced, the alcohol evaporates so all that's left is its delicious flavor. But, if you want a non-alcoholic substitute for Marsala wine, try grape juice or this combination of grape juice, vanilla, and sherry vinegar.

Nutrition

Calories: 312kcal | Carbohydrates: 15g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 602mg | Potassium: 405mg | Fiber: 1g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

More Easy Chicken Dinner Ideas

• The Best Greek Chicken Marinade
• Easy Chicken Piccata
• 30-Minute Creamy Mushroom and Leek Chicken Breasts
• Potato Chip Crusted Chicken Breasts Recipe
• 30-Minute Caprese Chicken Recipe
• Easy Chicken Breasts With Creamy Mushroom Sauce

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