Key takeaways
- 700 g (1½ lb) boneless, skinless chicken breasts
- 1 teaspoon fine salt, divided
- ½ teaspoon freshly ground black pepper
- 60 g (½ cup) plain all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 225 g (8 oz) cremini or white mushrooms, sliced about 5 mm (¼ inch) thick
- 2 garlic cloves, finely minced
- 240 ml (1 cup) dry Marsala wine
- 240 ml (1 cup) low-sodium chicken stock
- 120 ml (½ cup) heavy cream
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon lemon juice
This easy chicken marsala recipe makes four servings of tender chicken with a creamy mushroom sauce in about 40 minutes, using 700 g (1½ lb) chicken breasts, 240 ml (1 cup) Marsala wine, 240 ml (1 cup) chicken stock, and 120 ml (½ cup) heavy cream.
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Chicken Marsala Recipe at a Glance
| Detail | Amount or time |
|---|---|
| Servings | 4 |
| Preparation time | 15 minutes |
| Cooking time | 25 minutes |
| Total time | About 40 minutes |
| Chicken | 700 g (1½ lb), boneless and skinless breasts |
| Target internal temperature | 74°C (165°F) |
| Sauce yield | About 475 ml (2 cups) |
Ingredients
- 700 g (1½ lb) boneless, skinless chicken breasts
- 1 teaspoon fine salt, divided
- ½ teaspoon freshly ground black pepper
- 60 g (½ cup) plain all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 225 g (8 oz) cremini or white mushrooms, sliced about 5 mm (¼ inch) thick
- 2 garlic cloves, finely minced
- 240 ml (1 cup) dry Marsala wine
- 240 ml (1 cup) low-sodium chicken stock
- 120 ml (½ cup) heavy cream
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon lemon juice
Choosing the Chicken and Wine
Use chicken breasts of similar thickness so they finish cooking at the same time. If a breast is very thick, place it between two sheets of baking paper and pound it to about 1.25 cm (½ inch). You can also use boneless, skinless chicken thighs, but allow approximately 3 to 5 extra minutes of cooking time and check that the thickest piece reaches 74°C (165°F).
| Situation | Best choice | What changes |
|---|---|---|
| Classic, lightly sweet sauce | Dry Marsala | Use 240 ml (1 cup) as written |
| Less sweetness | Dry sherry | Use 240 ml (1 cup); taste before adding lemon |
| No fortified wine available | Dry white wine | Use 180 ml (¾ cup) wine plus 60 ml (¼ cup) extra stock |
| Alcohol-free option | Extra chicken stock | Use 240 ml (1 cup) stock with 2 teaspoons balsamic vinegar |
| Richer, deeper substitute | Madeira | Use 240 ml (1 cup), preferably a dry style |
Do not replace Marsala with sweet dessert wine unless you specifically want a noticeably sweet sauce. If using regular white wine, choose a dry, unoaked style. The substitution with extra stock and balsamic vinegar will not taste identical to Marsala, but it supplies acidity and depth without alcohol.
How to Make Chicken Marsala
1. Prepare the chicken
Slice each chicken breast horizontally into two thinner cutlets, or pound thick portions to an even 1.25 cm (½-inch) thickness. Pat the chicken dry with paper towels. Season both sides with ¾ teaspoon of the salt and all of the black pepper.
Spread the flour in a shallow dish and lightly coat each cutlet. Shake off excess flour. A thin coating is important: too much flour can make the pan coating gummy and leave the sauce overly thick.
2. Brown the chicken
Heat a large skillet over medium-high heat for about 2 minutes. Add the olive oil and 1 tablespoon of butter. When the butter foams but has not browned, place the chicken in the pan in a single layer. Work in batches if necessary; overcrowding traps steam and prevents browning.
Cook the cutlets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. They should be golden outside but may not be fully cooked in the center. Transfer them to a plate. The chicken will finish cooking in the sauce.
3. Cook the mushrooms
Reduce the heat to medium and add the remaining tablespoon of butter. Add the sliced mushrooms and the remaining ¼ teaspoon of salt. Cook for 5 to 7 minutes, stirring every minute or so, until the mushrooms release their liquid and begin to brown.
If the mushrooms look pale and watery after several minutes, keep cooking rather than adding the wine immediately. Browning concentrates their flavor and prevents a thin, bland sauce.
4. Deglaze the pan
Add the minced garlic and thyme. Cook for 30 seconds, just until fragrant. Pour in the Marsala and scrape the browned bits from the bottom of the pan with a wooden spoon.
Bring the wine to a steady simmer and reduce it for 4 to 5 minutes, until approximately half remains. This reduction is a key flavor step: it cooks off harsh alcoholic notes and concentrates the wine before the stock and cream are added.
5. Build the creamy mushroom sauce
Pour in the chicken stock and simmer for 4 minutes. Add the heavy cream, stir well, and simmer for another 2 to 3 minutes. The sauce should lightly coat a spoon but still flow easily. Avoid a rapid boil after adding the cream, because vigorous heat can make a dairy sauce separate.
For a useful volume check, the sauce starts with 240 ml of wine, 240 ml of stock, and 120 ml of cream: 600 ml total. Reducing the wine by about 120 ml and allowing for steam from the stock leaves roughly 475 ml, or 2 cups, of finished sauce. That provides about 120 ml (½ cup) per serving.
6. Finish the chicken
Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the cutlets. Simmer gently for 3 to 5 minutes, turning once, until the thickest piece reaches 74°C (165°F) on an instant-read thermometer.
Remove the pan from the heat. Stir in the parsley and, if the sauce tastes heavy or overly sweet, add the optional lemon juice ½ teaspoon at a time. Taste and adjust the salt only after the sauce has reduced.
How to Serve It
Serve each cutlet with plenty of mushrooms and approximately 120 ml (½ cup) of sauce. Chicken Marsala pairs well with mashed potatoes, buttered noodles, polenta, rice, or crusty bread. Steamed green beans, broccoli, or a simple dressed salad add freshness and balance the creamy sauce.
If serving with pasta, reserve about 60 ml (¼ cup) of the pasta cooking water. Toss the noodles with a small amount of sauce and add the reserved water only if needed to loosen it. This keeps the pasta coated rather than submerged.
Troubleshooting the Sauce
The sauce is too thin
Remove the chicken and simmer the sauce uncovered over medium heat for 2 to 4 minutes. Stir frequently and stop when it coats the back of a spoon. Do not add a large amount of flour at the end, which can create a raw taste and lumps.
The sauce is too thick
Whisk in 1 tablespoon of warm chicken stock at a time until it reaches the desired consistency. Reheat gently rather than boiling hard.
The sauce tastes too sweet
Use dry Marsala rather than sweet Marsala, reduce the wine fully before adding stock, and add ½ teaspoon lemon juice or 1 teaspoon extra stock mixed with a small pinch of salt. Add acid gradually so it brightens the sauce without making it sharp.
The chicken is tough
The most common causes are uneven thickness and overcooking. Pound the chicken evenly before dredging and use a thermometer instead of judging by time alone. Once the chicken reaches 74°C (165°F), remove it from the heat immediately.
Storage and Reheating
Cool leftovers promptly and store them in a sealed container in the refrigerator for up to 3 days. Reheat the chicken and sauce in a covered skillet over low heat with 1 to 2 tablespoons of stock or water. Warm until steaming throughout, but avoid prolonged boiling, which can split the cream sauce and dry the chicken.
Frequently Asked Questions
Can I make chicken Marsala without cream?
Yes. Omit the cream and increase the chicken stock to 300 ml (1¼ cups). Simmer the sauce until reduced and glossy, then finish with 1 tablespoon of butter. The result will be lighter and less velvety.
Can I prepare the chicken Marsala ahead of time?
Cook the chicken and sauce up to 1 day ahead, refrigerate them separately if possible, and reheat gently. For the best texture, prepare the mushrooms and sauce ahead but brown and finish the chicken shortly before serving.
Why does the flour coating matter?
The flour helps the chicken brown, protects its surface from drying, and contributes a small amount of starch that helps the sauce cling to the meat. Keep the coating thin so the sauce remains smooth rather than pasty.
