Best Chicken Marsala

Name: Chicken Marsala Recipe (25 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 chicken breasts; salt and pepper; 1/2cup / 60g flour; 2 tbsp olive oil; 3 small shallots (chopped); 1 cup / 100g chestnut mushrooms (sliced); 1 tbsp flour; 1/2 cup / 125 ml marsala wine; 1 cup / 250 ml chicken stock; flat leaf parsley

Chicken Marsala is a classic Italian dish of tender, pan-seared chicken breasts topped with a savory marsala wine and mushroom sauce. This 25-minute version delivers restaurant-quality results using simple ingredients found in most kitchens.

🌍Italian 🏷️Chicken marsala

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Vikalinka · by Julia Frey of Vikalinka

Ingredients

4 chicken breasts

salt and pepper

1/2cup / 60g flour

2 tbsp olive oil

3 small shallots (chopped)

1 cup / 100g chestnut mushrooms (sliced)

1 tbsp flour

1/2 cup / 125 ml marsala wine

1 cup / 250 ml chicken stock

flat leaf parsley

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Instructions

1
Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
2
Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
3
To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
4
Serve sprinkled with chopped parsley and a side dish of your choice.

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Tips & Notes

Pro tips

Pound chicken breasts to ½-inch thickness before flouring to ensure even cooking and tender texture.
Don't skip patting the chicken dry before flouring—moisture prevents browning and creates a golden, crispy exterior.
Add shallots and mushrooms after removing the chicken to avoid overcrowding the pan; this ensures they caramelize rather than steam.
Simmer the sauce for at least 5 minutes after adding the stock so the flavors marry and the flour fully thickens the liquid.

Substitutions

Button mushrooms → cremini or portobello (richer umami flavor)
Marsala wine → dry sherry or dry white wine + 1 tsp honey (adjust sweetness to taste)
Chestnut mushrooms → oyster mushrooms (earthier and more delicate)
Flat leaf parsley → fresh chives or tarragon (different herbal note but same garnish role)

Storage & make-ahead

Store cooled chicken and sauce together in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat on the stovetop.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, but thighs will need 30–35 minutes total cooking time due to thicker meat. Pound them to even thickness first.

What if I don't have marsala wine?

Dry sherry or a dry white wine works as a substitute, though the flavor will be less sweet. Add 1 tsp honey to approximate marsala's depth.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) at the thickest part. Once seared and the sauce is simmering, 10–12 minutes is typical.

Can I make this ahead?

Cook the chicken and sauce up to 2 days ahead, then reheat gently over low heat. Store in an airtight container in the refrigerator.

Why is my sauce too thin?

The 1 tbsp flour mixed with the mushrooms thickens the sauce. Simmer longer to reduce, or whisk a pinch of cornstarch with cold water and stir in while simmering.