I perfected a Classic Chicken Marsala Recipe that turns simple chicken breasts, Marsala wine, and chestnut mushrooms into a rich, glossy sauce in just 25 minutes, and I’m sharing the one secret step that keeps the chicken tender.

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I never thought a Classic Chicken Marsala Recipe could be this fast or this loud in flavor. In 25 minutes I get tender chicken bathed in a silky Marsala wine sauce studded with chestnut mushrooms, and somehow it feels like restaurant level without the fuss.

I’ll admit I used to overcook the chicken, ruin the sauce, but then a tiny tweak changed everything. You might be skeptical, but try it once and you’ll be poking the pan to catch every last drop of sauce.

No frills, just big flavor that makes you want to call friends over.

Ingredients

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Chicken breasts: Lean protein, high in B vitamins, keeps dish filling, absorbs flavors well
All purpose flour: Light coating for crispness, adds carbs, helps sauce thicken, kinda plain
Chestnut mushrooms: Earthy, meaty bite adds umami and texture, low calorie, brown nicely
Marsala wine: Sweet nutty wine, gives caramel notes and depth, balances savory flavors
Garlic: Sharp aromatic punch, boosts savory flavor, small amounts go a long way
Lemon juice: Bright acid cuts richness, wakes up sauce, adds fresh lively tang
Butter and olive oil: Butter brings silkiness, oil raises smoke point, together theyre brown chicken nicely
Shallot: Milder than onion, gives sweetness and subtle depth when softened
Parsley: Fresh herb, bright finish, adds color and mild grassy notes

Ingredient Quantities

4 boneless, skinless chicken breasts (about 1 1/2 lb)

kosher salt 1 tsp

Freshly ground black pepper 1/2 tsp

1/2 cup all purpose flour

2 tbsp olive oil

2 tbsp unsalted butter

8 oz chestnut mushrooms

1 small shallot

2 cloves garlic

3/4 cup dry Marsala wine

3/4 cup low sodium chicken broth

1 tbsp fresh lemon juice

2 tbsp fresh parsley

How to Make this

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1. Pound the 4 chicken breasts to an even thickness about 1/2 inch (use a zip bag and a rolling pin or the bottom of a pan), then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Put 1/2 cup all purpose flour on a plate, dredge each breast in the flour and shake off the excess so theres only a thin coating.

3. Heat a large skillet over medium high and add 2 tbsp olive oil and 1 tbsp of the unsalted butter; when the fat is hot and shimmering, add the chicken and sear 3 to 4 minutes per side until golden and cooked through. Work in batches if your pan is crowded. Transfer chicken to a plate and tent loosely with foil.

4. Lower heat to medium, add the remaining 1 tbsp butter, then add 8 oz sliced chestnut mushrooms. Dont overcrowd the pan or they steam; cook 4 to 5 minutes until they brown and give off liquid.

5. Add 1 small finely chopped shallot and 2 cloves minced garlic to the mushrooms, cook 30 to 60 seconds until fragrant but not burned.

6. Pour in 3/4 cup dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine boil and reduce for about 2 to 3 minutes so the alcohol cooks off and the flavor concentrates.

7. Add 3/4 cup low sodium chicken broth, stir and simmer for another 2 to 3 minutes until the sauce slightly thickens. If you want it thicker, mix a teaspoon of flour or cornstarch with a little water and whisk in, but usually reduction is nicer.

8. Stir in 1 tbsp fresh lemon juice to brighten the sauce, taste and adjust seasoning with a pinch more salt or pepper if needed.

9. Return the chicken to the skillet, spoon sauce and mushrooms over the top, and simmer 1 to 2 minutes just to reheat and marry flavors. This step helps keep the chicken juicy.

10. Sprinkle 2 tbsp chopped fresh parsley over everything, serve immediately spooning extra sauce on the chicken. Quick tip, let the chicken rest a minute before cutting so the juices stay put.

Equipment Needed

1. Cutting board
2. Zip-top bag and rolling pin or bottom of a heavy pan (for pounding breasts)
3. Shallow plate (for dredging flour)
4. Measuring cups and measuring spoons
5. Large skillet (10 to 12 inch, stainless or nonstick)
6. Tongs or a wide spatula (for flipping and transferring chicken)
7. Wooden spoon (to scrape browned bits while deglazing)
8. Chef’s knife (and a small paring knife for shallot if you like)
9. Small bowl and whisk or fork (for a quick flour/cornstarch slurry if needed)

FAQ

Can I use chicken thighs instead of breasts? Yes, you can. Thighs stay juicier but they take a bit longer to cook, especially if they are bone in. Watch for an internal temp of 165 F and adjust searing time so they brown without burning.

Do I need to pound the chicken, and how thin should it be? Pounding helps them cook evenly. Aim for about 1 2 inch thick or slice the breasts in half horizontally if you dont want to pound. Even thickness means faster cooking and less chance of dry spots.

What can I use if I dont have Marsala wine? Dry sherry or dry Madeira are the closest swaps. For a non alcoholic option use low sodium chicken broth with a splash of white wine vinegar or apple cider vinegar and a pinch of sugar to mimic the sweetness.

How do I know the sauce is done and not too thin? The sauce should reduce until it lightly coats the back of a spoon. If it seems thin after the chicken rests, simmer a bit more or stir in a small pat of butter to slightly thicken and gloss it up.

How should I store leftovers and reheat them? Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium low heat, adding a splash of chicken broth if the sauce has thickened too much.

My mushrooms get soggy, how do I get them nicely browned? Don’t crowd the pan. Cook mushrooms in a hot pan with the butter and oil until they brown, then remove them while you cook the chicken. Add them back when you make the sauce so they keep their texture and flavor.

Best Chicken Marsala (Classic Recipe Made Easy) Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight). Thighs stay juicier and may need a few extra minutes to finish, or use thin turkey cutlets but pound them even so they cook through.
Marsala wine: use dry sherry or Madeira if you got it; no sherry, use a dry white wine plus 1 tsp brown sugar or a splash of brandy to get that sweet-woodsy note.
Chestnut mushrooms: sub in cremini (baby bella) or button mushrooms for almost the same flavor, or try shiitake for more umami — slice them about the same size as chestnuts.
Unsalted butter: use extra virgin olive oil or ghee for a dairy-free option; if you only have salted butter, cut the added kosher salt by about 1/4 tsp so it won’t be too salty.

Pro Tips

1) Pat the chicken dry and let it sit at room temp for 15 minutes before flouring. If the surface is damp the flour wont stick and you’ll steam instead of getting a nice crust. Also tap off most of the excess flour so you get browning not a gummy coat.

2) Don’t crowd the pan when searing or cooking mushrooms. Work in batches if you need to. Crowding drops the temp so you end up steaming instead of browning, and once meat or mushrooms steam they never get that caramelized flavor back.

3) Keep an eye on heat, not the clock. Start hot to sear, then cut it back when you add shallots and garlic so they soften and dont burn. If the sauce needs thickening, mix 1 tsp cornstarch with a little cold water and whisk that in at the end, instead of overreducing and drying out the sauce.

4) Finish smart: when you return the chicken, simmer very briefly so it reheats without overcooking. A squeeze of lemon and a small knob of cold butter stirred in at the very end makes the sauce brighter and glossy. Let the chicken rest a minute before slicing so the juices stay put.

Best Chicken Marsala (Classic Recipe Made Easy)

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a Classic Chicken Marsala Recipe that turns simple chicken breasts, Marsala wine, and chestnut mushrooms into a rich, glossy sauce in just 25 minutes, and I'm sharing the one secret step that keeps the chicken tender.

Servings

servings

Calories

510

kcal

Equipment: 1. Cutting board
2. Zip-top bag and rolling pin or bottom of a heavy pan (for pounding breasts)
3. Shallow plate (for dredging flour)
4. Measuring cups and measuring spoons
5. Large skillet (10 to 12 inch, stainless or nonstick)
6. Tongs or a wide spatula (for flipping and transferring chicken)
7. Wooden spoon (to scrape browned bits while deglazing)
8. Chef’s knife (and a small paring knife for shallot if you like)
9. Small bowl and whisk or fork (for a quick flour/cornstarch slurry if needed)

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 lb)
kosher salt 1 tsp
Freshly ground black pepper 1/2 tsp
1/2 cup all purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
8 oz chestnut mushrooms
1 small shallot
2 cloves garlic
3/4 cup dry Marsala wine
3/4 cup low sodium chicken broth
1 tbsp fresh lemon juice
2 tbsp fresh parsley

Directions

Pound the 4 chicken breasts to an even thickness about 1/2 inch (use a zip bag and a rolling pin or the bottom of a pan), then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Put 1/2 cup all purpose flour on a plate, dredge each breast in the flour and shake off the excess so theres only a thin coating.
Heat a large skillet over medium high and add 2 tbsp olive oil and 1 tbsp of the unsalted butter; when the fat is hot and shimmering, add the chicken and sear 3 to 4 minutes per side until golden and cooked through. Work in batches if your pan is crowded. Transfer chicken to a plate and tent loosely with foil.
Lower heat to medium, add the remaining 1 tbsp butter, then add 8 oz sliced chestnut mushrooms. Dont overcrowd the pan or they steam; cook 4 to 5 minutes until they brown and give off liquid.
Add 1 small finely chopped shallot and 2 cloves minced garlic to the mushrooms, cook 30 to 60 seconds until fragrant but not burned.
Pour in 3/4 cup dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine boil and reduce for about 2 to 3 minutes so the alcohol cooks off and the flavor concentrates.
Add 3/4 cup low sodium chicken broth, stir and simmer for another 2 to 3 minutes until the sauce slightly thickens. If you want it thicker, mix a teaspoon of flour or cornstarch with a little water and whisk in, but usually reduction is nicer.
Stir in 1 tbsp fresh lemon juice to brighten the sauce, taste and adjust seasoning with a pinch more salt or pepper if needed.
Return the chicken to the skillet, spoon sauce and mushrooms over the top, and simmer 1 to 2 minutes just to reheat and marry flavors. This step helps keep the chicken juicy.
Sprinkle 2 tbsp chopped fresh parsley over everything, serve immediately spooning extra sauce on the chicken. Quick tip, let the chicken rest a minute before cutting so the juices stay put.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.