Classic Chicken Marsala

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Golden pan-fried chicken breasts smothered in a glossy, savory Marsala wine mushroom sauce make Classic Chicken Marsala an Italian-American dinner worth repeating. The sauce clings perfectly to the tender chicken, blending earthiness from mushrooms with the sweet depth of Marsala.

This dish offers elegance without being fussy. Whether you’re serving it for a weeknight treat or entertaining guests, it’s hearty, impressive, and ready in just about 30 minutes. Pair it with buttered noodles, mashed potatoes, or roasted vegetables for a fulfilling meal.

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What Kind of Marsala Wine Should I Use?

For traditional flavor, go for dry Marsala wine when making savory dishes like Chicken Marsala. Sweet Marsala is better reserved for desserts. Dry Marsala brings complexity without overpowering the dish, enhancing the mushrooms and chicken.

If Marsala isn’t available, a dry sherry or Madeira can work as a substitute, though it won’t deliver quite the same depth.

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Ingredients for the Classic Chicken Marsala

Chicken breasts – Boneless and skinless, pounded thin for even cooking and tenderness.

Salt and pepper – Basic seasoning to bring out the flavor of the chicken.

All-purpose flour – Lightly coats the chicken to help it brown and thicken the sauce slightly.

Olive oil & butter – Used to sear the chicken and sauté the mushrooms, creating rich flavor.

Mushrooms – Cremini or white mushrooms add umami and earthiness.

Garlic – Infuses the sauce with a robust base note.

Dry Marsala wine – The star of the sauce, adding sweetness and depth.

Chicken broth – Balances out the wine and deepens the savory flavor.

Fresh parsley – For garnish and a pop of freshness at the end.

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How To Make the Classic Chicken Marsala

Step 1: Prep and Pound the Chicken

Slice the chicken breasts in half lengthwise, then place them between parchment paper and gently pound them to an even thickness, about 1/2 inch. Season both sides with salt and pepper.

Step 2: Dredge and Sear

Lightly dredge each piece of chicken in flour. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4 minutes per side. Remove and set aside.

Step 3: Cook the Mushrooms

Add more butter to the skillet if needed. Toss in the sliced mushrooms and cook for 6-8 minutes until browned and their moisture has evaporated. Add minced garlic and sauté for 1 more minute.

Step 4: Make the Marsala Sauce

Pour in the Marsala wine and let it simmer for 2 minutes to reduce slightly. Add chicken broth and continue simmering for 5 minutes, allowing the sauce to thicken and concentrate.

Step 5: Return the Chicken to the Pan

Place the seared chicken back into the skillet, coating it with the sauce. Let it simmer for 3-4 minutes until the chicken is fully cooked and warmed through.

Step 6: Garnish and Serve

Finish with a sprinkle of fresh parsley and serve immediately with your favorite side.

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Serving and Storing Classic Chicken Marsala

Serve this rich, saucy chicken over a bed of buttery mashed potatoes, pasta, or rice. The sauce is generous enough to soak into your sides, making every bite luxurious. For a lighter option, pair it with steamed vegetables or a fresh green salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of chicken broth or water to loosen the sauce as it warms.

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Frequently Asked Questions

Can I make Chicken Marsala without wine?

Yes, while Marsala wine is key to its traditional flavor, you can substitute it with chicken broth plus a splash of white grape juice or a touch of balsamic vinegar.

What type of mushrooms work best?

Cremini and white button mushrooms are the most common, but shiitake or baby bellas add a bolder, more complex flavor.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs offer a juicier alternative and work beautifully with the sauce.

Is Chicken Marsala gluten-free?

Not typically, since the chicken is dredged in flour. However, you can use a gluten-free all-purpose flour blend for a GF version.

Can I freeze Chicken Marsala?

It’s not ideal, as the sauce may separate and the mushrooms can become rubbery. Fresh is best, but it will keep in the fridge for a few days.

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Want More Chicken Dinner Ideas?

If you love this Classic Chicken Marsala, you’ll definitely want to try these comforting meals:

• Creamy Tuscan Chicken for sun-dried tomato and spinach decadence.
• Lemon Garlic Butter Chicken if you crave citrusy zing with rich butter.
• Chicken Piccata for a bright, caper-studded twist.
• Garlic Herb Butter Roast Chicken when you’re in the mood to roast.
• Chicken and Mushroom Stroganoff if you want another creamy mushroom delight.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use dry Marsala or go for a substitute? Serve it with pasta or potatoes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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