I’m sharing my Italian Chicken Marsala made from mushrooms, garlic, chicken breast and white wine, plus a simple trick that will make weeknight dinner planning noticeably faster.

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I never thought something called Italian Chicken Marsala would become my go to, but here we are. I rely on boneless skinless chicken breasts and cremini mushrooms to do the heavy lifting while everything else somehow makes it feel like a splurge.

It tastes like I spent hours, even when I didnt, and people always want to know whats the trick. The sauce clings in this unreal way and that little punch of savory really gets you, its almost embarrassing how often I make it.

If you like a simple dish that feels secretive and a little grown up, try this.

Ingredients

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Chicken breasts: Lean, high in protein and filling; great base for the sauce.
All purpose flour: Simple carb for dredging, gives crust but not much fiber.
Olive oil: Heart healthy fat that adds flavor and helps browning.
Butter: Adds silky richness and color, but it’s higher in saturated fat.
Mushrooms: Earthy, low calorie, add umami and a little fiber.
Garlic: Sharp, aromatic; boosts flavor big time and may have benefits.
White wine: Adds acidity and subtle fruit notes, most alcohol cooks off.
Chicken broth: Savory liquid that layers flavor, watch sodium levels though.
Cornstarch: Neutral thickener, a little goes a long way, pure carbs.
Parsley: Bright herb, freshens the sauce and adds vitamin C.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 pounds)

1/2 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini or button mushrooms, sliced

2 cloves garlic, minced

1 small shallot, minced (optional)

3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc; Marsala works too)

1/2 cup low sodium chicken broth

1 teaspoon cornstarch

1 tablespoon water

1 tablespoon fresh lemon juice (optional)

2 tablespoons chopped fresh parsley

How to Make this

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1. Pat the chicken breasts dry, slice thick ones in half or gently pound to about 1/2 inch so they cook evenly, then season them by dipping in a shallow mix of the flour, kosher salt and black pepper so they are lightly coated.

2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering, add the chicken and brown 3 to 4 minutes per side until golden, dont crowd the pan, you may need to do this in batches; transfer the cooked chicken to a plate and tent with foil to rest.

3. Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet, then add the sliced mushrooms; cook, stirring occasionally, about 5 to 7 minutes until they give up their moisture and start to brown.

4. Stir in the minced shallot if using and the garlic, cook about 30 to 45 seconds until fragrant, dont let the garlic burn or it will taste bitter.

5. Pour in the white wine (Pinot Grigio, Sauvignon Blanc or Marsala) scraping the bottom of the pan with a wooden spoon to loosen the browned bits, let the wine simmer until reduced by about half, this concentrates the flavor.

6. Add the low sodium chicken broth and bring the mixture to a gentle simmer so everything blends together.

7. Whisk the cornstarch and water to make a slurry, pour it into the simmering sauce and stir until the sauce thickens, about 1 to 2 minutes; if you want a brighter touch stir in the optional lemon juice now.

8. Return the chicken to the skillet, spoon the sauce and mushrooms over the pieces and simmer 2 to 3 more minutes until the chicken is cooked through and the sauce clings to the meat, dont overcook the chicken or it will get dry.

9. Taste and adjust salt and pepper if needed, sprinkle with the chopped fresh parsley and serve right away spooning extra sauce over the chicken.

Equipment Needed

1. Large skillet, nonstick or stainless steel, 12 inch if you got one
2. Tongs or a sturdy spatula for flipping
3. Meat mallet or rolling pin to pound thick breasts
4. Shallow dish or plate for the flour, salt and pepper mix
5. Wooden spoon to scrape browned bits while deglazing
6. Small bowl and whisk or fork for the cornstarch slurry
7. Chef knife and cutting board for mushrooms, garlic and shallot
8. Measuring cups and spoons plus a liquid measuring cup for wine and broth
9. Plate and foil to rest the cooked chicken, dont skip this and a serving spoon for the sauce

FAQ

Q: Do I need to pound the chicken first?
A: Yes, try to get each breast about 1/2 inch thick so they cook evenly. If you dont have a mallet use a heavy pan or rolling pin, or slice breasts in half to make cutlets. Cook until internal temp reaches 165°F or juices run clear.

Q: Can I use Marsala wine instead of the white wine, or skip alcohol?
A: Marsala works great and gives a more classic flavor. If you want no alcohol, swap the wine for extra chicken broth plus 1 tablespoon balsamic vinegar or 2 tablespoons white grape juice for some sweetness.

Q: My sauce is too thin, how do I thicken it?
A: Make the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir it into the simmering sauce, a little at a time until it thickens. Or simmer longer to reduce, but taste as it concentrates.

Q: How do I stop the mushrooms from getting soggy?
A: Don’t overcrowd the pan, cook mushrooms over medium-high heat in a single layer so they brown. If needed, cook in two batches so they sear instead of steam.

Q: Can I make this gluten free or dairy free?
A: Yes. For gluten free, dredge in gluten-free flour or just use cornstarch. For dairy free, skip the butter and use extra olive oil or a dairy-free spread.

Q: How should I store and reheat leftovers?
A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of broth so the sauce loosens, or microwave covered but check often. You can freeze up to 2 to 3 months, thaw overnight in the fridge before reheating.

Super Easy Chicken Marsala Recipe Substitutions and Variations

All purpose flour (for dredging): use cornstarch (about 1/3 cup instead of 1/2 cup) for a crisp, gluten free coating, or swap with a gluten free 1:1 flour blend cup for cup.
Dry white wine (3/4 cup): replace with 3/4 cup low sodium chicken broth plus 1 tablespoon white wine vinegar or lemon juice for brightness, or use dry vermouth or Marsala if you got it.
Cremini/button mushrooms (8 oz): try shiitake or sliced portobello for a meatier, deeper flavor, or 1 can (10–12 oz) drained sliced mushrooms if fresh arent available.
1 teaspoon cornstarch (for thickening): sub with 1 tablespoon all purpose flour whisked into 1 tablespoon water, or 1 teaspoon arrowroot powder for a grain free option.

Pro Tips

1. Use an instant read thermometer, not guesswork. Pull the chicken at about 160 F and let it rest on a plate for 5 minutes, it will rise to 165 F while resting and stay juicy.

2. Finish the sauce with a cold pat of butter or a splash of heavy cream right at the end, it makes the sauce glossy and mellows the wine acidity. If you like a little tang add a teaspoon of Dijon instead of more lemon.

3. For deeper mushroom flavor, cook them in a separate dry pan until they are nicely browned and a little chewy, then fold them into the sauce. That extra caramelization makes the whole dish taste more restaurant like.

4. Make it ahead: cook the sauce and keep it in the fridge, gently rewarm it and add the chicken at the last minute so it doesnt overcook. If reheating frozen portions, thaw in the fridge then warm slowly over low heat with a splash of broth so the sauce doesnt break.

Super Easy Chicken Marsala Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Italian Chicken Marsala made from mushrooms, garlic, chicken breast and white wine, plus a simple trick that will make weeknight dinner planning noticeably faster.

Servings

servings

Calories

502

kcal

Equipment: 1. Large skillet, nonstick or stainless steel, 12 inch if you got one
2. Tongs or a sturdy spatula for flipping
3. Meat mallet or rolling pin to pound thick breasts
4. Shallow dish or plate for the flour, salt and pepper mix
5. Wooden spoon to scrape browned bits while deglazing
6. Small bowl and whisk or fork for the cornstarch slurry
7. Chef knife and cutting board for mushrooms, garlic and shallot
8. Measuring cups and spoons plus a liquid measuring cup for wine and broth
9. Plate and foil to rest the cooked chicken, dont skip this and a serving spoon for the sauce

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 pounds)
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
1 small shallot, minced (optional)
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc; Marsala works too)
1/2 cup low sodium chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon fresh lemon juice (optional)
2 tablespoons chopped fresh parsley

Directions

Pat the chicken breasts dry, slice thick ones in half or gently pound to about 1/2 inch so they cook evenly, then season them by dipping in a shallow mix of the flour, kosher salt and black pepper so they are lightly coated.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering, add the chicken and brown 3 to 4 minutes per side until golden, dont crowd the pan, you may need to do this in batches; transfer the cooked chicken to a plate and tent with foil to rest.
Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet, then add the sliced mushrooms; cook, stirring occasionally, about 5 to 7 minutes until they give up their moisture and start to brown.
Stir in the minced shallot if using and the garlic, cook about 30 to 45 seconds until fragrant, dont let the garlic burn or it will taste bitter.
Pour in the white wine (Pinot Grigio, Sauvignon Blanc or Marsala) scraping the bottom of the pan with a wooden spoon to loosen the browned bits, let the wine simmer until reduced by about half, this concentrates the flavor.
Add the low sodium chicken broth and bring the mixture to a gentle simmer so everything blends together.
Whisk the cornstarch and water to make a slurry, pour it into the simmering sauce and stir until the sauce thickens, about 1 to 2 minutes; if you want a brighter touch stir in the optional lemon juice now.
Return the chicken to the skillet, spoon the sauce and mushrooms over the pieces and simmer 2 to 3 more minutes until the chicken is cooked through and the sauce clings to the meat, dont overcook the chicken or it will get dry.
Taste and adjust salt and pepper if needed, sprinkle with the chopped fresh parsley and serve right away spooning extra sauce over the chicken.

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.