A still creamy, but lighter take on the beloved Italian-American classic! This healthy chicken marsala recipe delivers deep, woodsy mushroom flavor and a rich Marsala wine sauce without the heaviness of restaurant versions.
The Chicken Marsala Recipe That Finally Convinced Me to Love Mushrooms
For most of my life, I was a vocal mushroom hater. Not just indifferent, opposed. My objection was textural, but after moving to the Pacific Northwest, where mushrooms are all around, I stopped focusing on their texture and learned to appreciate their flavor, especially in recipes like Chicken Marsala.
Mushrooms taste like the forest itself: deep and mysterious, with a savory intensity that concentrates in a hot pan. Learning to like wild mushrooms helped me appreciate those from the supermarket, too.
Whether wild or cultivated, I think there’s no better highlight for their woodsy flavor than Marsala wine as a bright counterpart, and in chicken marsala, that flavor pairing sings. One of the great Italian-American dishes, chicken marsala is lightly-browned cutlets bathed in a glossy mushroom and marsala wine sauce.
Some versions of chicken marsala are quite rich; the sauce is built on cream, which I think mutes the other flavors. I like to use a combination of stock, milk, and just a little cream. The combination gives the sauce a creamy texture without losing the essence of either the mushrooms or the wine.
Why You’ll Love This Chicken Marsala Recipe
- The star flavors shine! I find that in many chicken marsala recipes, the cream and butter overwhelm the mushrooms and the delicate flavor of the wine. Not this one!
- Mushroom cooking technique from the pros! In developing this recipe, I took the mushroom-cooking advice of the National Mushroom Council. Their recommended technique makes all the difference.
- It’s a one-pan recipe. Though nice enough to serve to guests, all the steps of this chicken marsala recipe happen in one pan, which means no lost flavor!
Ingredients to Make Chicken Marsala
- Chicken breasts: Chicken breasts, halved into thin cutlets, give you the most even sear and the quickest cook time. Use boneless, skinless thighs, if you prefer!
- All-purpose flour: Dredging the chicken in flour gives it a nice brown crust and adds a nutty flavor to the dish. I use the flour left over from dredging as the thickener for the sauce, so little is wasted, and the whole dish comes together in one pan. I’ve cross-tested this recipe using a gluten-free all-purpose flour, too. It works well, and because GF flour blends often contain tapioca or potato starch, I think it thickens the sauce up even more quickly than wheat flour does.
- Extra-virgin olive oil and butter are my base for searing the chicken and getting a good, golden color on the mushrooms. I like to combine them to prevent the butter from burning!
- Mushrooms: The key flavor element of this sauce. I quarter the mushrooms instead of slicing them so they can sear well, but still hold their shape. I tested this with cremini mushrooms, because they’re inexpensive and widely available, but by all means use white button mushrooms, morels, shiitakes, or a mix of different types, if you like!
- Garlic is a mushroom’s best friend. Something about the combination of the two makes both taste even better. I add it after the mushrooms are well-seared so it doesn’t burn. I also like to boost the sauce’s flavor with a little extra savoriness from garlic and onion powder.
- Marsala wine is available at most liquor stores and many grocery stores, too. Avoid “cooking Marsala,” which is often sold in the vinegar aisle. It’s salted and significantly less flavorful. See below for more on this and good substitutes, including my preferred alcohol-free option.
- Stock, milk, and cream: To make the sauce, I use a combination of flavorful chicken stock or mushroom stock and milk, with just a splash of cream at the end. It’s still creamy, but lighter than many recipes.
- Fresh parsley: Ok, yes, it’s a garnish, but I think the brightness parsley adds is the contrast the rich, savory sauce needs.
How to Make Chicken Marsala
Brown the Chicken
- Prep the chicken. Place 1 to 1 1/2 pounds boneless, skinless chicken breasts (2 large or 4 small) on a cutting board. If large, slice through each one horizontally with a sharp knife to yield two cutlets. Cut the remaining breast the same way.
- Dredge the chicken. Season both sides of the cutlets with salt and pepper. Working with one cutlet at a time, dip it in 1/3 cup all-purpose flour, taking care to coat it on all sides. Shake off the excess flour and set aside. Repeat with the remaining cutlets. Keep 3 tablespoons of the remaining flour and discard the rest. You will use it to thicken the sauce.
- Sear the chicken. Heat a large, heavy-bottomed sauté or frying pan over medium-high heat. Add 2 tablespoons extra virgin olive oil and 2 tablespoons butter. When the butter begins to brown, lay the cutlets in the pan, as many as will fit comfortably without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over with tongs and brown the other side, another 3 to 4 minutes. The cutlets should be golden and not too dark. If they are browning too quickly, reduce the heat. Once browned, transfer the cutlets to a plate. Repeat with the remaining cutlets, adding a tablespoon of olive oil between batches if needed. The chicken does not have to be completely cooked through at this point.
Make the Mushroom-Marsala Sauce
- Deglaze with the mushrooms. Once all cutlets have been browned, add 1/2 pound sliced cremini mushrooms to the pan and spread them into an even layer. Cook, without stirring, until they sizzle and release their liquid, about 3 minutes. Stir the mushrooms and scrape the pan with a wooden spoon to release the browned bits clinging to the pan.
- Sear the mushrooms. Increase heat to medium-high and cook, without stirring, until all liquid evaporates and mushrooms have softened and begun to caramelize, about 4 minutes. Stir again, spread into an even layer again, and sear, without stirring, another 2 minutes. Stir in 2 minced garlic cloves.
- Make the marsala sauce. Sprinkle in the 3 tablespoons of flour left over from dredging chicken, 1/4 teaspoon garlic powder, and 1/2 teaspoon onion powder over the mushrooms, and stir until the flour toasts lightly and smells nutty and aromatic, about 1 minute. Increase the heat to high. Add 1/2 cup marsala wine and cook, stirring, until almost completely evaporated, 2 minutes. Pour in 1 cup chicken stock, 1/4 cup milk, and 1/4 cup heavy cream, and bring to a boil. Lower the heat to medium-low and simmer vigorously, swirling the pan occasionally to redistribute mushrooms, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. Taste the sauce and adjust the seasoning with additional salt and pepper.
- Finish and serve. Nestle the chicken back into the pan, along with any accumulated juices. Spoon the sauce over top and simmer, uncovered, until the chicken is cooked through. Sprinkle with chopped fresh parsley and serve.
Pro Tip
A few years ago I attended a workshop hosted by the Mushroom Council, and it confirmed the secret to deeply flavored, properly browned mushrooms is letting them sizzle in a dry pan.
Left alone to release their considerable moisture is the key to getting mushrooms that actually brown and sear, instead of just going grey and soft. It’s the same principle as caramelized onions; no shortcut delivers the same result. It takes patience, but the reward is resonant mushroom flavor.
That’s why, in this recipe, there are instructions to let the mushrooms sear on their own, without stirring. It’s the moisture of the mushrooms that deglazes the pan after cooking the chicken, and it’s the key to a Marsala sauce with rich, round, woodsy flavor.
What is Marsala?
Marsala is a slightly sweet, nutty, and oxidized type of wine from the Western coast of Sicily. It’s a fortified wine, which means it has grape brandy (grappa) added, and it’s aged in a method similar to Spanish sherry.
In this method, called solera, winemakers blend older vintages with younger ones in a barrel to create a signature blend. Sometimes they add cooked grape must, the same pulp and juice aged into balsamic vinegar, to boost the sweetness.
They intentionally expose the wine to air, which gives it a distinctive, dried fruit flavor. Most marsala is made from a blend of Sicilian white grapes and has a golden or amber color. Ruby marsala has Sicilian red grapes in the mix, too.
Where is Chicken Marsala From?
Chicken Marsala shares a history with chicken scallopini. Originally, the dish was Scallopine al Marsala, veal cutlets in Marsala wine sauce. The Italian term scaloppine refers to thinly pounded slices of meat, seared and then finished with a pan sauce.
The version most Americans know, with chicken replacing veal, was, according to Marcella Hazan in Marcella’s Italian Kitchen, developed in New York restaurants during the 20th century.
Chicken was cheaper and more available than veal, and mushrooms deepened the savory character of the wine. The addition of cream somewhere along the way became standard enough that many now consider it essential, even though it likely wasn’t in the Italian original.
Substitutes for Marsala
True marsala is a far cry from the “marsala cooking wine” you’ll find next to the vinegar at the supermarket. While you can use that in this recipe if it’s your only option, they tend to be strangely salty, missing true Marsala’s distinctive sweetness. I don’t think they contribute the same roundness of flavor. Here are a few options I’d recommend instead:
- Dry Sherry: To me, this is the closest match for marsala in terms of flavor. Because Marsala is produced similarly to sherry, they have similar profiles that balance dry acidity with nutty oxidation and a little raisiny sweetness. I would pick a Manzanilla, Fino, or Amontillado sherry first for this recipe; you want something that’s dry, but with perceptible sweetness. Steer clear of cream sherries or very sweet Pedro Ximinez types. Though delicious for dessert, they will throw off the balance of your sauce.
- Madeira: A Portuguese type of fortified wine, Madeira is another great option with a similar caramelly flavor profile.
- Tawny Port: Another fortified wine from Portugal! Tawny port has the same sweetness and depth as Marsala. Steer clear of sweeter, fruitier ruby ports, though as they may make your sauce too sweet (and more purple than is appetizing).
- Oaky White Wine: This is probably the most accessible option, but white wine will lack the raisiny sweetness of true madeira. To compensate, I’d recommend adding a teaspoon of honey along with it.
Alcohol-free Marsala Substitute
Prefer an alcohol-free option? Replace the 1/4 cup Marsala with an extra 1/4 cup stock and 1/4 cup apple juice or cider. The apple flavor works well with the savory mushrooms, and the juice adds a little yeasty sweetness reminiscent of the Marsala.
What to Serve with Chicken Marsala
- Add a carb: I will never be mad about pasta or garlic mashed potatoes as a base for marsala sauce. If you want enough to sauce the chicken and 12 to 16 ounces of pasta, I would recommend doubling the quantities of the mushrooms (a 20-ounce package is fine), garlic, Marsala, garlic powder, onion powder, chicken stock, milk, and cream. You can double the amount of the chicken, too, but I found when trying it that I definitely needed to cook the chicken in batches and use a Dutch oven to fit all the chicken in with the sauce.
- Add something green: Because this dish is fairly hands-on, I like to keep the sides simple and serve it with a simple steamed or roasted broccoli or green beans.
- Make it a menu: Chicken Marsala is a great dinner party dish! Serve it with either of these accompaniments and consider adding a simple arugula salad to start and refreshing Sicilian lemon puddings for dessert!
Why Suzy Loves it:
“I love that Emily makes mushrooms the real flavor hero here, and that the lighter sauce actually lets the flavor of Marsala wine shine!”
Chicken Marsala
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Ingredients
- 1 to 1 1/2 pounds boneless, skinless chicken breasts (2 large or 4 small)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/2 pound cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1/2 cup marsala wine dry sherry, or another white wine
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup chicken stock
- 1/4 cup milk
- 1/4 cup heavy cream
- Fresh parsley, finely chopped
Instructions
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Prep the chicken. If using large chicken breasts, place one on a large cutting board and slice through it horizontally with a sharp knife to yield two cutlets. Cut the remaining breasts the same way.
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Dredge the chicken. Season both sides of the cutlets with the salt and pepper. Working with one cutlet at a time, dip it in the flour, taking care to coat it on all sides. Shake off the excess flour and set aside. Repeat with remaining cutlets. Measure three tablespoons of the remaining flour and discard the rest.
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Sear the chicken. Heat a large, heavy-bottomed sauté or frying pan over medium-high heat. Add the olive oil and the butter. When the oil and butter are hot and the butter is beginning to brown, lay 2 or 3 in the pan—as many as will fit comfortably without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over with tongs and brown the other side, another 3 to 4 minutes. The cutlets should be golden and not too dark. If they are browning too quickly, turn down the heat. Once browned, transfer the cutlets to a plate. Repeat with the remaining cutlets, adding 1 or 2 tablespoons more olive oil between batches if needed. The chicken does not have to be completely cooked through at this point.
-
Deglaze with the mushrooms. Once all cutlets have been browned, add the mushrooms to the pan and spread them into an even layer. Cook, without stirring, until they sizzle and release their liquid, about 3 minutes. Stir the mushrooms and scrape the pan with a wooden spoon to release the browned bits clinging to the pan.
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Sear the mushrooms. Increase heat to medium-high and cook, without stirring, until all liquid evaporates and mushrooms have slumped completely begin to caramelize, about 4 minutes. Stir again, spread into an even layer again and sear, without stirring, another 2 minutes. Add the garlic and stir to combine, until fragrant
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Make the marsala sauce. Sprinkle 3 tablespoons of flour left over from dredging chicken, garlic powder, and onion powder over the mushrooms and stir until the flour toasts lightly and smells nutty and aromatic, about 1 minute. Increase heat to high. Add the marsala and cook, stirring, until almost completely evaporated, 2 minutes. Pour in the chicken stock, milk, and cream and bring to a boil. Lower heat to medium-low and simmer vigorously, swirling pan occasionally to redistribute mushrooms, until slightly thickened and mixture coats the back of a spoon, about 5 minutes. Taste sauce and adjust seasoning with additional salt and pepper.
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Finish and serve. Nestle chicken breasts back into the pan, along with any accumulated juices. Spoon the sauce over top and simmer, uncovered, until the chicken is cooked through. Sprinkle with fresh parsley and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- How to store Chicken Marsala: Store leftover chicken marsala in an airtight container in the fridge for up to 5 days. Reheat it gently or dice the chicken and combine with the leftover sauce as an easy sauce for pasta.
- Substitutes for Marsala: True marsala is a far cry from the “marsala cooking wine” you’ll find next to the vinegar at the supermarket. While you can use that in this recipe if it’s your only option, they tend to be strangely salty, missing true Marsala’s distinctive sweetness. Here are a few options I’d recommend instead:
- Dry Sherry – To me, this is the closest match for marsala in terms of flavor. Because Marsala is produced in a similar way to sherry they have similar profiles that balance dry acidity with nutty oxidation and a little raisiny sweetness. I would pick a Manzanilla, Fino, or Amontillado sherry first for this recipe; you want something that’s dry, but with perceptible sweetness. Steer clear of cream sherries or very sweet Pedro Ximinez types, though delicious for dessert, they will throw off the balance of your sauce.
- Madeira – A Portuguese type of fortified wine, Madeira is another great option with a similar caramelly flavor profile. It’s a great option if you’ve got a bottle in your liquor cabinet.
- Tawny Port – Another fortified wine from Portugal! Tawny port has the same sweetness and depth as Marsala. Steer clear of sweeter, fruitier ruby ports though as they may make your sauce too sweet (and more purple than is appetizing).
- Oaky White Wine – This is probably the most accessible option, but white wine will lack the raisiny sweetness of true madeira. To compensate, I’d recommend adding a teaspoon or so of honey along with the wine.
- Prefer an alcohol-free option? Replace the wine with an extra 1/4 cup stock and 1/4 cup apple juice or cider. The apple flavor works well with the savory mushrooms and the juice adds a little yeasty sweetness reminiscent of the Marsala.
Nutrition
Honey from The Mediterranean!
Indulge in the delicate sweetness of Italian Organic Acacia Honey, sourced from the lush acacia woods of the Pre-Alps and other regions of the Italian peninsula.
Though Chicken Marsala typically includes Marsala wine, you can make it using a substitute of stock and apple juice or apple cider to mimic the wine’s sweet-savory balance.
Dry sherry is the closest substitute and the one I’d reach for first. It shares Marsala’s nutty, slightly oxidized character. Madeira or Tawny Port are also excellent options. A combination of oaky white wine with a spoonful of honey stirred in approximates the depth and sweetness of Marsala reasonably well. For a full breakdown of substitutes and why they work, see the section above.
Yes, and boneless, skinless chicken thighs make a flavorful substitute.
Yes. Substitute a 1:1 gluten-free flour for the all-purpose flour. The sauce will likely thicken a little faster because of the starch in gluten-free flour blends, so feel free to add a splash more stock or water to adjust the sauce’s texture if it tightens up too much.
More Mediterranean Mushroom Recipes
- Mushroom Polenta with Spinach
- Spanish Mushroom Rice (Arroz con Setas)
- Mushroom Risotto
- Mushroom Pasta
- Greek Mushroom Stew (Manitaria Stifado)
- Spanish Sautéed Mushrooms
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