Classic Chicken Marsala Recipe: Tender Chicken in Marsala Wine Sauce

Chicken Marsala is a classic Italian‑American dish made with chicken cutlets, mushrooms, aromatics, and dry Marsala wine.

This recipe delivers tender chicken in a silky, flavorful mushroom sauce — an easy, comforting meal that feels a little special.

My family and I love this dish. It’s versatile and satisfying — perfect with bread to soak up the sauce, or served over mashed potatoes, pasta or rice.

We mostly follow a low-carb, gluten-free approach at home, so I often serve it with low-carb wraps and use gluten-free flour. The recipe below presents a classic version you can adapt to your preferences.

Since I started cooking 21 years ago, Chicken Marsala has been on our table regularly. I’m a mushroom fan, and the mushrooms are the highlight for me — they add rich texture and earthy flavor.

When I used to serve potatoes more often, Chicken Marsala over creamy mashed potatoes was my go‑to comfort meal. If I had to choose a last meal, it would be this: mashed potatoes, chicken and creamy mushroom sauce.

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I enjoy many dishes, so narrowing it down is hard — but I truly hope you try this one if you haven’t already. If it’s been a while, make it again; it’s worth it.

If you’ve never made Chicken Marsala, grab a skillet and give it a try — it’s comforting, straightforward, and delicious. You can also prepare this with pork or beef; cooking times will vary.

If you make this Easy Chicken Marsala, I’d love to see your photos — tag me on Instagram at @sandraseasycooking with the hashtag #sandraseasycooking. Thank you!

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EVERYTHING BAGEL BAKED CHICKEN

Yield: Serves 4

Easy Chicken Marsala

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients

Chicken:

• 4 boneless skinless chicken breast halves, sliced horizontally to make 8 cutlets
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter, divided

Marsala Sauce:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1/4 cup dry Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• Generous pinch of salt and ground black pepper, to taste
• 1 tablespoon flour or other thickening agent + water (see notes)
• 1 tablespoon dried or fresh chopped parsley

Instructions

Chicken:

1. Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt, pepper, and garlic powder.
2. Heat olive oil and butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2–3 minutes per side. Work in batches if needed to avoid overcrowding the pan.
3. Transfer cooked chicken to a platter and keep covered while you prepare the sauce.

Mushroom sauce:

1. In the same skillet with the reserved pan juices, add additional butter if needed.
2. Once melted, sauté the diced onion and garlic until fragrant. Add the sliced mushrooms and cook until they begin to brown.
3. Scrape any browned bits from the bottom of the pan — they add flavor to the sauce.
4. Pour in the Marsala wine and chicken stock. Reduce the heat and simmer until the liquid is reduced by about half and the sauce begins to thicken, about 8–10 minutes.
5. Stir in the heavy cream and combine.
6. Whisk together the thickener: mix 2 tablespoons of flour (or your chosen thickener) with 4 tablespoons of water until smooth. Gradually stir this into the sauce and cook a few minutes until the sauce thickens. The sauce will continue to thicken off the heat; adjust consistency with more liquid if needed.
7. Return the chicken to the skillet, nestling it into the sauce and spooning the sauce over each piece. Simmer briefly until the chicken is heated through and coated with glossy sauce. Garnish with chopped parsley and serve.

Notes

• Other thickeners: cornstarch, arrowroot, tapioca or potato starch work well.
• Low‑carb option: use xanthan gum sparingly — a guideline is about 1/8 teaspoon per cup of liquid. For a small sauce, mix a pinch with water or oil and add gradually while whisking.
• I sometimes skip dredging the chicken in flour for a lower‑carb version. If you prefer a lightly crisped exterior, dredge the cutlets in 1/4–1/2 cup flour (or almond/GF flour), shaking off excess before frying.

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