Alright, time for a little story. The first time I made Chicken Marsala was actually a total accident (like, I was trying to impress my then-roommate and it turned out way fancier than planned). I’d grabbed a bottle of Marsala wine without really knowing what it tasted like—turns out, rich and slightly sweet, kinda magical. Anyway, half the kitchen was a disaster, I singed my tea towel, but the chicken? That was good. Like, edge-of-the-plate mopping-up-good with a bit of crusty bread. So, here’s my take on Chicken Marsala, with all the funny little fixes and hacks I’ve picked up over time—and fair warning, there are some unconventional ideas in here!
Why I Keep Making This (And Maybe You Will Too)
I make this when the week’s gotten away from me, and I still want something that tastes like way more effort went into it than actually did. My family goes wild for this—maybe its the buttery mushrooms, or the sauce, or that it tastes just as good the next day (or, honestly, cold, straight out of the fridge at midnight—don’t judge). Every now and then, I’ll get distracted and leave the chicken in just a tad too long, but even then? The sauce covers a multitude of sins.
Here’s What You’ll Need (But Feel Free To Improvise!)
- Chicken breasts (2 large, sliced in half horizontally so you get 4 thin pieces; sometimes I use thighs instead, or even those frozen cutlets from the store in a pinch)
- All-purpose flour (about 1/2 cup; my grandmother swore by Gold Medal, but honestly, any flour will do for dredging)
- Salt and pepper (just a couple pinches—don’t stress measurements)
- Olive oil (a good glug, maybe 2–3 tablespoons—butter also works, and sometimes I’ll use both for flavor)
- Mushrooms (about 2 cups sliced; I use cremini if they’re on sale, but white button is fine—don’t bother with fancy ones unless you want to impress your in-laws)
- Garlic (2-3 cloves, minced; or a lazy squeeze of that jarred stuff—nobody’s judging)
- Marsala wine (3/4 cup; Dolce or Secco, doesn’t really matter. If you only have sherry, use that—it’s a tad different but I’ve done it in a pinch)
- Chicken stock (about 1 cup; the box is fine, homemade if you’re fancy)
- Heavy cream (optional) (a small splash, maybe 1/4 cup—I sometimes forget and it’s still great)
- Fresh parsley (chopped, for serving—dill has snuck in once or twice, totally fine but different vibe)
My (Sometimes Chaotic) Directions
- Lay out your chicken on a board. Grab a piece of parchment and whack them a few times with a rolling pin (or wine bottle), until they’re nice and thin. It’s oddly satisfying, and helps cook them quicker (plus, you get to take out some frustration from that weird office email you got…)
- Season flour with salt and pepper. Dredge chicken in flour, both sides. Sometimes I shake them up in a bag when I can’t be bothered making a mess on a plate.
- Heat olive oil (and/or butter—depends if I’m feeling decadent) in a big skillet. Medium-high is your friend here. Lay those chicken pieces in—don’t crowd them, or they’ll steam, and you want a bit of golden crisp. This is where I usually sneak a quick taste of the sauce later on, but shhh.
- Brown chicken on both sides, about 3-4 mins a side. If you’re distracted (like me), set a timer. Once done, pop them on a plate—don’t worry if they look a bit pale, the sauce will do all the heavy lifting in a minute.
- Toss mushrooms into the same pan, maybe add a dab more oil or butter if the pan’s dry. Let them get a bit caramelized—don’t rush this step, or you’ll lose that deep mushroomy goodness. Garlic goes in next (last minute or two, you don’t want burnt garlic flavor! Been there, not my best moment).
- Pour in the Marsala wine—watch the sizzle, it’s one of my favorite kitchen sounds. Stir up any brown bits stuck to the pan (they’re flavor nuggets). Give it a minute to reduce a little.
- Pour in chicken stock. Let everything simmer together for maybe 6-8 minutes—if you’re like me and wandering off to check an email, just try to keep an eye on it so it doesn’t boil dry. If you want it creamy, this is when you add the splash of heavy cream. Sauce should be glossy and not too soupy, but honestly, as long as it coats the back of a spoon, you’re good.
- Slide chicken back in, nudge it down into the mushrooms and sauce. Simmer a couple more minutes till everything’s warmed through. Taste for salt—sometimes I forget this step and the sauce is a bit dull, but a pinch saves the day.
- Sling it onto plates, scatter with parsley, and serve right away (or, honestly, stand over the stove and eat a piece—you’ve earned it).
Kitchen Notes I Learned The Messy Way
- If the sauce looks too thin, just let it bubble for a bit longer—it thickens more than you’d expect, kind of like when sauce seems watery but suddenly it’s perfect (and if it gets too thick, add a splash more stock—been there, trust me).
- Using cold chicken straight from the fridge tends to make it cook unevenly. Actually, I find it works better if you let it sit out for 10 mins before cooking.
- If you forget the parsley, it’s not the end of the world. Sometimes I just skip it if we’re out—it’s not worth a trip to the shop, in my humble opinion.
- The leftovers (if there are any) are phenomenal tossed with some cooked pasta the next day.
Little Experiments (And That One Time It Flopped)
- Tried swapping Marsala with white wine and a splash of maple syrup once—wasn’t awful, but it missed that earthy vibe, so I probably wouldn’t do it again.
- Chuck in a handful of spinach at the end for some green (my youngest didn’t even notice, ha!)
- One time I tried breading the chicken fully with panko. Crispy yes, but it made the sauce a bit cloudy and well. Not my favorite.
Gear You Need (And What To Do If You Don’t Have It)
Big skillet works best—nonstick or not, just make sure it can let the chicken cook in a single layer. Don’t have a meat mallet? A heavy mug works, or a wine bottle (just not a screwcap, learned that the hard way when it collapsed). My pan is technically too small but I make it work by batch-cooking—just wipe it out in-between rounds if you care about looks (spoiler: I usually don’t).
How to Store It (If You Somehow Have Leftovers)
This keeps in a lidded container in the fridge 2–3 days, or so they say—though honestly, in my house it never lasts more than a day! When reheating, I splash a tiny bit of stock into the pan so the sauce doesn’t tighten up too much. Freezing? It can get a bit weird, but if you have to, go for it, just thaw gently.
My Go-To Serving Styles
I nearly always serve Chicken Marsala over mashed potatoes, because who doesn’t love potatoes with mushrooms? But sometimes it’s pasta (fettuccine is my top pick), or just really crusty bread to catch the sauce. When my cousin comes over, apparently it’s illegal if there aren’t at least two kinds of veg on the table—broccoli and carrots, usually, but you do you!
Pro Tips (AKA, Stuff I Messed Up So You Don’t Have To)
- Don’t try to cram all the chicken in at once—heat needs space. I once rushed this and ended up with soggy, pale chicken. Meh.
- If you add the cream before reducing the wine, sometimes the sauce splits (I found this out the hard way; just reduce first!)
- Watch the garlic—burnt garlic is the sad trombone of this dish. Add it late.
FAQ From My Kitchen Inbox
- Does it matter if I use sweet or dry Marsala? Honestly, not much, though dry is a bit more savory. Sweet works if that’s all you’ve got.
- Can I make it without wine? Sort of—I tried broth and a splash of balsamic once. Is it the same? Not really, but close enough in a pinch.
- What if I want it gluten-free? Just use cornstarch or a gluten-free flour blend, easy as you like. Sauce might not thicken quite the same, but it’s close.
- Is this okay to prep ahead of time? Absolutely—I think it tastes even better the next day, honestly. Just keep the sauce and chicken separate until reheating if you want the best texture (or don’t, I’ve done both and nobody’s noticed).
- What’s the best bread for mopping up the sauce? Sourdough, hands down. Or whatever’s not rock-hard on your counter.
One Last (Sorta Random) Thought
Honestly, even if you’ve had a long day, standing over a bubbling pan with glass of something in hand (even if it’s just sparkling water) while this simmers away feels like that bit in a film where the music swells and you realize, hey, maybe I’m not half bad at this after all. If you want a visual of how chicken should look browning, Serious Eats has helpful photos. I also sometimes pick up my Marsala from Williams Sonoma just cause it feels like a treat, but supermarket stuff is fine too.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
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1Pound the chicken breasts to even thickness. In a shallow dish, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.
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2Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side until golden and cooked through. Remove chicken and set aside.
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3Add remaining butter to the skillet. Sauté sliced mushrooms until softened and browned, about 5 minutes.
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4Pour Marsala wine into the skillet, scraping up brown bits. Add chicken broth and simmer for 5-7 minutes, allowing the sauce to reduce slightly.
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5Return chicken to the skillet and simmer for 3-4 minutes, spooning sauce over the top. Serve hot, garnished with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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