Name: Chicken Marsala
Yield: 2

This Chicken Marsala Recipe rivals any restaurant version. Tender, golden chicken in a creamy mushroom sauce with fresh herbs for the reliable finish.

Author’s Notes

Inspired by My Restaurant Days!

I’ve been feeling a little nostalgic and thinking back on all the different dishes I got to try at the restaurant I used to work at.

While we had staples that stayed on the menu the entire time I worked there, there were also constant changes. Some were seasonal, some came with new head chefs (which happened a few times), and we always had nightly specials and holiday features.

Over the seven years I worked there, I tried so many different foods and cuisines. A lot of those dishes have ended up being recreated and shared here, which has been both fun and really meaningful for me. I recently shared my Chicken Piccata, and it had me thinking about other favorite chicken dishes from that time.

Chicken Marsala was a frequent special, and it was always incredible. Lightly browned chicken in a creamy mushroom sauce was the kind of dish I loved seeing pop up.

So, I recreated my own version, one that tastes just as good, if not better, than what I remember from the restaurant. I hope you love this recipe as much as I do!

All the ingredients in this recipe prepped out for straightforward assembly including the cream, chicken broth, thyme, oil, shallot, flour, wine, butter, garlic, parsley, mushrooms, and chicken.

Ingredients In This Chicken Marsala Recipe

Ingredient Group	Helpful Tip
Chicken	Slice breasts in half and pound thin so they cook fast and stay tender. I use breasts, but thighs will also work great.
Mushrooms, Garlic, & Shallots	The flavor base for the sauce. Savory, rich, and well-balanced!
Marsala Wine & Broth	Use dry Marsala, not sweet (see note below). Let it reduce so the sauce is rich, not watery.
Butter, Olive Oil & Cream	This combo builds flavor and gives the sauce its smooth, silky finish.
Thyme & Parsley	Add herbs at the end for fresh flavor and a bright finish.

Quick Tip

When making this Chicken Marsala recipe, use a true dry Marsala wine like Florio Dry, Colombo Dry, Mineo Dry, or Santini Dry (or substitute dry sherry or Madeira), and avoid sweet Marsala or cooking wines since they add unwanted sugar and salt.

Chicken being prepped for this chicken marsala recipe by pounding the breasts to even thickness, then coating them in flour and cooking in oil.

How To Make This Chicken Marsala Recipe

Prep chicken: Slice in half and pound thin for even cooking.
Coat: Season and lightly dust with flour, shaking off extra.
Sear: Cook in a hot pan until the edges turn golden on both sides, then remove.
Build sauce: Sauté aromatics, add mushrooms, and cook until tender.
Deglaze: Pour in Marsala and let it reduce until rich and fragrant.
Simmer: mix in liquids and gently cook until the sauce thickens.
Finish: Return chicken to the pan to warm through.
Serve: Spoon sauce over the top and finish with fresh herbs.

Featured Comment

“This was spot on! I always have to triple recipes when cook for the 3 boys/men still at home and the husband. This disappeared. 1 son saying I have to remember thus one for my birthday dinner request;)”
– Jenny

The creamy base being sautéed together, then the chicken added back in.

chelsea’s recipe tip

What To Serve On The Side

This Chicken Marsala recipe is great on its own, but here are a reliable sides to serve with it:

Mashed Potatoes: Creamy potatoes are reliable with all that mushroom sauce spooned over top.
Buttered Pasta: Keep it simple with buttered noodles on the side.
Rice or Wild Rice: Both are great for soaking up the extra sauce.
Crusty Bread: You’ll definitely want some to swipe through sauce left on the plate.
Roasted Green Beans or Asparagus: Adds freshness and balance to the creamy dish.