Best Chicken Marsala is a classic dish with pan-seared chicken cooked in a mushroom wine sauce.
The classic flavors of chicken marsala vary greatly by region in Italy. This particular recipe dates back to the 19th century in the western parts of Sicily where English families lived. And also where Marsala wine is produced. It is a basic idea of coating chicken, removing it from the pan, and then making a Marsala wine reduction sauce in the same pan the chicken was cooked.
A simple enough idea. And yet as simple as it is, it results in a delicious perfectly cooked, and flavored chicken dish that everyone seems to love. Now here in the states, just like in Italy. There are many variations of this dish. Some I have seen have added other meats to the mix while others have heavier cream-style sauces. However, in this particular recipe, I am about to share with you I have kept it quite simple.
If you have been here for any length of time, you know I like to keep food simple and ingredients fresh. I feel like we can overcomplicate things in such an unnecessary way. This Best Chicken Marsala recipe captures the classic flavors of the original dish. It will have you recreating a restaurant-quality dish right in your kitchen.
Why I Love This Recipe
This is one of my very favorite chicken dishes to make especially when cooking with chicken breasts. I find I like chicken in this fashion best when served with a sauce for dipping or something drizzled over. It gives chicken breasts a little something extra.
To me, they can be quite plain just grilled and this sauce is something that sends them over the top. Making every bite enjoyable. That Marsala wine pairs perfectly with the pan-seared chicken in this recipe. I love how quickly it comes together and how gourmet it seems in the presentation.
What You’ll Need to Make It
1 lb good quality skinless chicken breasts
2 cups sliced mushrooms (cremini, white or baby Bella)
1 ⅓ cups chicken or beef stock
⅔ cups Marsala wine
⅓ cup flour plus 3 tbsp
fresh parmesan for topping
8 oz or more of spaghetti or linguine-style pasta (optional, to serve)
If serving with pasta: In a pot, boil water for your pasta making sure to salt your water. Cook pasta according to package directions, drain and set aside. (if not, skip this step).
Butterfly the chicken breasts using a pairing knife. and then slice it into two separate pieces. If using two breasts you can still do this only you will have 4 small thin breasts to cook instead of two larger ones.
Place the chicken between saran wrap or parchment paper. Take a rolling pin and give them a good whack to thin them out a bit more. Salt and pepper on both sides of the chicken.
Pour your ⅓ cup of flour onto a plate. Dredge your chicken cutlets on both sides making sure the flour is spread evenly. Using a heavy bottom skillet, swirl olive oil several times around the pan to coat the entire bottom. Allow the oil to heat up over medium heat before adding the chicken.
When the pan is hot, add the chicken breast. Don’t touch them, just allow them to cook for 4 minutes or until the corners are golden brown before flipping.
Once flipped, let the chicken cook on the other side for about 3-4 minutes or until both sides are crispy. Remove them from the pan and set them aside. You want the chicken to be golden when removed from the pan.
For the Marsala Wine Sauce
Using the same pan. Lower the heat, and drizzle a bit more olive oil into the pan. Then add the mushrooms. Stir them around allowing them to brown a bit. Sprinkle 3 tbsps of flour over mushrooms. Taking a whisk or wooden spoon, move the flour around the pan until it soaks up the oil.
Pour in ½ cup of the stock, and begin deglazing the pan by moving the whisk constantly around the pan to loosen up the bits on the bottom. As the liquid thickens, add the wine. Continue whisking and once you see it’s getting thicker again, add another ½ cup of stock. Salt to taste.
Place the chicken back into the pan and if needed add the rest of the stock if the sauce is too thick and allow it to simmer for another 5 minutes making sure the chicken is drenched in the sauce.
Once done, remove from heat. I like to serve it over spaghetti-style pasta or rice. Garnish with fresh Parmesan.
How To Butterfly Chicken Breast
To butterfly your chicken breast, place the breast on a cutting board. Place your hand flat on top of the breast. Then use a sharp knife to slice into one side starting at the thicker portion and ending at the thin area. Don’t cut all the way through. Open the chicken so that it resembles a butterfly.
- Add the chicken only when the skillet is hot. Don’t flip too soon.
- For this recipe I find cremini, button, or baby Bella mushrooms to work best.
- Have the stock and wine handy when making the Marsala sauce. After adding the flour to the mushrooms, the sauce will come together quickly so have your liquids ready.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 1 lb good quality skinless boneless chicken breasts
- 2 cups of sliced mushrooms
- 1 ⅓ cups chicken or beef stock
- ⅔ cups Marsala wine
- olive oil
- ⅓ cup flour plus 3 tbsp
- fresh Parmesan for topping
- sea salt
- black pepper to taste
- In a pot, boil water for your pasta making sure to salt your water. Cook pasta according to package directions, drain, and set aside.
- Butterfly open the chicken breasts so that they each resemble a butterfly. If using two extra large breasts you can butterfly them open the same way. But cut down the middle to create 4 smaller breasts of chicken for serving.
- Place the chicken between saran wrap or parchment paper. Take a rolling pin and give them a good whack to thin them out a bit more. Salt and pepper on both sides of the chicken.
- Pour your ⅓ cup of flour onto a plate. Dredge your chicken cutlets on both sides making sure the flour is spread evenly.
- Using a heavy bottom skillet, swirl olive oil several times around the pan to coat the entire bottom. Allow the oil to heat up over medium heat before adding the chicken.
- When the oil in the pan is ready, place the chicken in. Allow them to cook for about 4 minutes or until the corners are golden brown before flipping.
- Once flipped, let the chicken cook on the other side for about 3-4 minutes or until both sides are crispy. Chicken should be golden when removed from the pan.
- Remove them from the pan and set them aside.
- In the same pan, lower heat, and drizzle the pan with more olive oil.
- Add the sliced mushrooms and begin browning
- Sprinkle 3 tbsp of flour over the mushrooms and oil.
- Taking a whisk or wooden spoon move the flour around the pan until it soaks up the oil and coats the mushrooms.
- Pour in ½ cup of the stock, and begin deglazing the pan by moving the whisk constantly to loosen up the bits on the bottom of the pan and to combine the flour mixture.
- As the liquid thickens, add the wine. Continue whisking and once you see it's getting thicker again, add another ½ cup of stock.
- Salt to taste.
- Put the chicken back into the pan and if needed add the rest of the ⅓ cup of stock if the sauce is too thick.
- Allow it to simmer for a couple of minutes making sure the chicken is drenched in the sauce. Once done, remove from heat.
- Serve over pasta or rice garnishing with a generous amount of grated Parmesan.
Amount Per Serving: Calories: 393Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 140mgSodium: 649mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 50g
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