My dad used to swear by two things in the kitchen: “Always use real butter,” and “Wine belongs in the pan as much as in the glass.” He wasn’t a chef by any means, but he made the kind of meals that brought people back to the table—even after arguments, even on the long, loud days.
Chicken Marsala was one of those dishes. He didn’t follow recipes much, but I remember watching him swirl wine into the skillet, the steam fogging up his glasses while he muttered something about mushrooms needing their space.
Now I do the same thing in my own kitchen—except with less muttering and more dog underfoot. It’s a dinner I fall back on when I want something warm and familiar but don’t want to mess with too many ingredients. The chicken gets lightly crisped, the mushrooms soak up all the flavor, and that glossy Marsala sauce coats everything just right. The whole thing comes together in under half an hour, and no one at the table complains—rare enough to call a victory.
I’ve passed this one along to friends at school pickup and even scribbled it down for my cousin who “doesn’t really cook.” She called me a week later to say her kids thought she finally learned how to make real food. I told her the truth: wine helps.
Short Description
Chicken Marsala is a comforting Italian-American classic made with lightly breaded chicken cutlets simmered in a buttery mushroom and wine sauce. It’s quick, flavorful, and feels restaurant-worthy with minimal effort.
Key Ingredients
- ½ cup all-purpose flour (for coating)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium boneless, skinless chicken breast halves (pounded ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ¼ cup Marsala wine
- ¼ cup cooking sherry
Tools Needed
- Large skillet
- Meat mallet or rolling pin (for pounding)
- Shallow dish or bowl (for dredging)
- Tongs or spatula
- Measuring cups and spoons
- Lid for the skillet
Cooking Instructions
Step 1: Prep the Chicken
Pound each chicken breast to about ¼ inch thick. This helps it cook evenly and quickly.
Step 2: Coat the Chicken
In a shallow bowl, mix flour, salt, pepper, and oregano. Dredge the chicken pieces, coating both sides evenly. Shake off excess flour.
Step 3: Sear the Chicken
Melt 4 tablespoons of butter and 4 tablespoons of olive oil in a large skillet over medium heat. Place the chicken in the skillet and cook for about 3–4 minutes per side, or until lightly golden.
Step 4: Add Mushrooms and Wine
Flip the chicken, add mushrooms to the pan, and pour in the Marsala wine and cooking sherry. The liquid should sizzle and start to reduce.
Step 5: Simmer Until Done
Cover the skillet and reduce heat to low. Let it simmer for about 10 minutes, turning the chicken once. The chicken should be cooked through, with juices running clear and the sauce slightly thickened.
Step 6: Serve
Serve hot, spooning the mushrooms and wine sauce over the chicken.
Why You’ll Love This Recipe
– Feels gourmet but uses simple pantry staples
– Ready in under 30 minutes
– Kid-friendly (even the mushrooms!)
– Easily pairs with pasta, rice, or mashed potatoes
– High in protein and adaptable for low-carb diets
– Budget-friendly and feeds a family
Mistakes to Avoid & Solutions
Mistake 1: Skipping the pounding step
Solution: Pounding helps chicken cook evenly and tenderizes it. If skipped, you may end up with undercooked centers or dry edges.
Mistake 2: Using too much flour
Solution: A light coating is all you need. Shake off excess to prevent gummy texture or oil-soaked crust.
Mistake 3: Overcrowding the pan
Solution: Cook in batches if needed. Overcrowding lowers the pan’s temperature and leads to steaming, not searing.
Mistake 4: Skipping the wine or using only one type
Solution: Marsala brings deep sweetness; sherry adds balance. Don’t substitute both with broth or the flavor will fall flat.
Mistake 5: Boiling instead of simmering
Solution: Keep heat low when covered. High heat makes the sauce evaporate too fast and dries out the chicken.
Serving and Pairing Suggestions
Serve it over:
– Garlic mashed potatoes
– Buttered noodles
– Steamed rice
– Cauliflower mash for a low-carb option
Pair with:
– A crisp green salad with balsamic dressing
– Roasted asparagus or green beans
– Crusty Italian bread for mopping up that sauce
– A glass of dry Marsala or light red wine for grownups
Great for:
– Family dinners
– Date night at home
– Small dinner parties
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: You can freeze it, but the sauce may separate slightly when reheated—still tasty though!
Reheat (Stovetop): Warm gently in a skillet over low heat with a splash of broth or water to revive the sauce.
Reheat (Microwave): Use medium power in 1-minute intervals, covering loosely to prevent drying out.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work well. They’ll take a few extra minutes to cook but stay juicy.
2. What if I can’t find Marsala wine?
Use a dry sherry, Madeira, or even white wine in a pinch—just expect a slightly different flavor.
3. Can I make this dish ahead of time?
Absolutely. Cook as directed, cool completely, and refrigerate. Reheat gently before serving.
4. Can I make it gluten-free?
Yes! Just use a gluten-free flour blend for dredging. Everything else should be naturally gluten-free.
5. What mushrooms are best?
Cremini or baby bella mushrooms add more depth, but white button mushrooms work fine too.
Tips & Tricks
Slice mushrooms evenly so they cook at the same rate.
Don’t rush the simmer—it helps the flavors meld.
Add a splash of cream at the end if you like it richer.
Use a wooden spoon to scrape up brown bits from the pan—they’re full of flavor.
If your sauce gets too thick, stir in a tablespoon or two of water or broth.
Recipe Variations
1. Creamy Chicken Marsala
After the simmer, stir in ¼ cup of heavy cream. Let it warm through for a silkier, richer sauce.
2. Mushroom-Free Option
Skip mushrooms entirely if someone’s picky. Add a handful of caramelized onions for a similar depth.
3. Low-Carb Twist
Serve over mashed cauliflower and skip the flour dredge—just season and sear the chicken directly.
4. Garlic-Lover’s Version
Add 2 minced garlic cloves when sautéing the mushrooms for extra savory flavor.
5. Marsala Chicken Pasta
Slice the cooked chicken, toss with pasta, and mix with the wine sauce. Add a sprinkle of parmesan to finish.
Final Thoughts
I made this again last week after a long day of errands, laundry, and being everybody’s chauffeur. I didn’t want takeout, just something real. As the sauce simmered, the house started to feel calmer—like dinner was going to fix the whole day. My daughter popped in asking what smelled “fancy,” and my husband peeked in with two plates before I could even call them.
It reminded me how often food resets the mood in our house. Chicken Marsala doesn’t need a special occasion, but it makes an ordinary one feel a bit softer around the edges. For me, that’s reason enough to keep it in the weekly rotation.
Chicken Marsala Recipe
Ingredients
- ½ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium boneless skinless chicken breast halves (pounded ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ¼ cup Marsala wine
- ¼ cup cooking sherry
Instructions
- Pound chicken breasts to ¼-inch thickness for even cooking.
- Mix flour, salt, pepper, and oregano in a shallow bowl. Dredge chicken, coating both sides; shake off excess.
- Heat butter and olive oil in a skillet over medium. Cook chicken 3–4 minutes per side until golden.
- Flip chicken, add mushrooms, and pour in Marsala wine and sherry. Let it sizzle.
- Cover and simmer on low for 10 minutes, turning once, until chicken is cooked and sauce thickens.
- Plate and spoon mushroom wine sauce over chicken. Serve hot.
