If you have a soft spot for classic Italian dishes that feel like a warm hug from the inside, you are going to absolutely love this Chicken Marsala Recipe. It’s a beautiful dance of tender chicken cutlets, earthy mushrooms, and that rich, slightly sweet Marsala wine sauce that lingers just enough to have you craving more. Whether it’s a weeknight treat or a special occasion, this recipe brings restaurant-quality vibes right to your kitchen, with layers of flavor that are surprisingly simple to achieve. I’m here to walk you through each step, so your Chicken Marsala Recipe turns out as stunning and delicious as you imagine.
Ingredients You’ll Need
All the magic starts with a set of carefully chosen ingredients that work together to create a harmonious explosion of flavors and textures. These staples are straightforward but essential—they bring the perfect balance of richness, moisture, and depth to the Chicken Marsala Recipe.
- 2 cups dry Marsala wine: The star of the sauce, adding its signature sweet and nutty flavor.
- 4 teaspoons unflavored gelatin: Helps give the sauce a lovely, slightly silky texture.
- 3 ounces Shitake mushrooms (sliced): Adds a deep, woodsy earthiness to the sauce base.
- 4 boneless, skinless chicken breasts (trimmed, about 6-8 ounces each): The tender protein that soaks up all those gorgeous flavors.
- 2 teaspoons kosher salt: Raises all the flavors and seasons the chicken perfectly.
- ½ teaspoon ground black pepper: Just enough to add a gentle kick.
- 2 cups low-sodium chicken broth: Brings body and richness to the sauce without overwhelming it.
- ¾ cup all-purpose flour: For dredging the chicken, giving it a golden crust.
- 13 teaspoons vegetable oil (divided): Used for frying the chicken in batches to a crispy, golden brown.
- 3 ounces pancetta (cut into ½-inch pieces): Delivers a salty, savory punch that elevates the mushrooms.
- 1 pound cremini or button mushrooms (trimmed & sliced thin): Adds bulk and texture to the sauce with a mild meatiness.
- 1 shallot (minced): Provides a subtle sweetness that enhances the sauce’s complexity.
- 1 tablespoon tomato paste: Adds depth and a touch of umami to balance the wine.
- 1 clove garlic (minced): Gives the sauce a mild pungent warmth.
- ¼ cups dry sherry wine: Boosts acidity and complements the Marsala flavor.
- 2 teaspoons fresh lemon juice: Brightens the sauce and balances the richness.
- 1 teaspoon minced fresh oregano: Adds a fresh herbal note to the sauce.
- 3 tablespoons unsalted butter (cut into sixths): Whisked in at the end for luscious richness.
- 2 teaspoons minced fresh parsley: Finishing touch for a pop of color and freshness.
How to Make Chicken Marsala Recipe
Step 1: Prepare the Marsala Reduction
Start strong by bringing 2 cups of dry Marsala wine together with gelatin and sliced Shitake mushrooms to a boil in a saucepan. This combination begins the base of that signature sauce you’re aiming for. After reaching a boil, turn the heat down and let it simmer until it reduces by half, about 7 to 9 minutes, concentrating the rich flavors and softening the mushrooms.
Step 2: Cut and Season the Chicken
While your sauce is reducing, get the chicken ready. Each breast is cut into three even-sized cutlets by halving the breast crosswise, then halving the thicker piece lengthwise. Pounding each piece through plastic wrap to half an inch thick ensures they cook evenly and stay juicy. Sprinkle with kosher salt and pepper, then let them rest for 15 to 20 minutes so the seasoning can penetrate.
Step 3: Strain and Combine Sauce Elements
Once your Marsala mixture has concentrated, strain it through a fine-mesh sieve to remove the solids. Press to squeeze every drop of flavor out. Return the liquid to the pan, add chicken broth, and bring it back up to a boil before simmering gently until reduced to about 1½ cups. This step builds the rich, silky sauce base that will coat your chicken perfectly.
Step 4: Dredge and Fry the Chicken Cutlets
For that golden, lightly crispy exterior, place flour in a shallow dish and dredge each chicken cutlet, shaking off any excess. Using a wire rack to rest the floured cutlets helps keep their coating perfect. Fry the cutlets in vegetable oil until gorgeously golden brown on each side—this will take about 3 minutes per side. Cook them in batches to avoid crowding and maintain crispiness.
Step 5: Sauté Pancetta and Mushrooms
Drop your heat to medium-low and cook the pancetta in the now-empty skillet until crisp and browned, scraping up all the delicious browned bits. Then add sliced cremini mushrooms, stirring and cooking until they release their moisture and start to brown, about 7 to 9 minutes. These flavorful pieces will bring texture and a savory savor to your sauce. Transfer this mixture aside carefully to keep those delicious bits intact.
Step 6: Build the Sauce in the Skillet
Add a bit more oil and your minced shallot to the skillet at medium-low heat. Cook for about a minute to soften, then introduce the tomato paste and garlic, stirring quickly to infuse warmth and bloom the garlic’s flavors. Add the reduced Marsala mixture, dry sherry, lemon juice, and fresh oregano, bringing everything to a gentle simmer. Stir in the chicken and let it simmer for 3 minutes, flipping halfway so each side soaks up that sauce effectively.
Step 7: Finish with Butter, Herbs, and Mushrooms
Remove the pan from heat and whisk in the butter to create a luscious, velvety finish. Fold the minced parsley and reserved mushroom-pancetta mixture into the sauce. Taste carefully, adding extra salt and pepper if needed. This final touch elevates the Chicken Marsala Recipe from good to unforgettable.
Step 8: Plate and Serve
Spoon the sauce generously over your plated chicken cutlets and serve them on a bed of noodles, rice, or creamy mashed potatoes. This not only soaks up all the extra sauce but also adds an inviting, comforting base.
How to Serve Chicken Marsala Recipe
Garnishes
A simple sprinkle of fresh parsley brightens the dish and lends a fresh green pop against the rich sauce. Thin lemon slices on the side can also add a zesty contrast for those who love a citrus kick with their meal.
Side Dishes
Classic accompaniments like buttery mashed potatoes or delicate egg noodles are perfect because they soak up every drop of that divine Marsala sauce. For something lighter, steamed green beans or a crisp arugula salad add a refreshing crunch alongside the rich main.
Creative Ways to Present
For a special event, serve the Chicken Marsala Recipe stacked elegantly with sautéed mushrooms on top, garnished with a sprig of oregano. You can also arrange it over grilled polenta slices for a rustic yet refined presentation that surprises and delights guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers keep well in an airtight container in the fridge for up to 3 days. The chicken stays tender, and the sauce develops even more depth as the flavors marry overnight, making for an incredible next-day dinner or lunch.
Freezing
You can freeze your Chicken Marsala Recipe for up to two months. Make sure it’s cooled completely before packaging it tightly in freezer-safe containers. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power to avoid overcooking the chicken. Stir the sauce occasionally and add a touch of broth or water if it thickens too much. This keeps everything moist and delicious without drying out.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini and Shitake mushrooms are traditional and add great depth, button mushrooms or even Portobello work well. Just slice them thinly to maintain the right texture in the sauce.
Is Marsala wine necessary for the recipe?
For authentic flavor, dry Marsala wine is key because it imparts that classic sweet nuttiness. However, if unavailable, a dry sherry or Madeira can be a good substitute, though the flavor will vary slightly.
How do I ensure the chicken stays juicy?
Pounding the chicken to an even thickness and not overcooking it are essential. Fry it until golden but still tender, and simmer gently in the sauce to lock in moisture without drying out.
Can I make this dish gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or almond flour for dredging. Just make sure your broth and other ingredients don’t contain gluten to keep it safe.
What wine pairs well with Chicken Marsala?
A glass of dry Marsala wine served alongside is perfect, but if you want to try something else, a medium-bodied white like Chardonnay or a light red such as Pinot Noir complements the dish beautifully.
Final Thoughts
This Chicken Marsala Recipe is one of my all-time favorite go-to dishes whenever I want to impress or simply indulge in a comforting meal that feels effortlessly fancy. Its layers of flavor, from the tender chicken to the rich, silky sauce, make every bite feel special. Trust me, once you try making it at home, you’ll wonder why you didn’t sooner. So grab your apron, open a bottle of Marsala, and get ready to savor every delicious moment!
Print
Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic Chicken Marsala recipe features tender chicken cutlets simmered in a rich, flavorful Marsala wine sauce with earthy mushrooms and crispy pancetta. Perfectly browned chicken is served with a luscious sauce made from reduced Marsala wine, chicken broth, and aromatic herbs, making it a comforting Italian-American favorite ideal for dinner parties or family meals.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (trimmed, 6–8 ounces each)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 13 teaspoons vegetable oil (divided, ¼ cup + 1 teaspoon)
- 3 tablespoons unsalted butter (cut into sixths, ⅜ stick)
- 2 teaspoons minced fresh parsley
Sauce
- 2 cups dry Marsala wine
- 4 teaspoons unflavored gelatin
- 3 ounces Shitake mushrooms (sliced)
- 2 cups low-sodium chicken broth
- 3 ounces pancetta (cut into ½-inch pieces)
- 1 pound cremini or button mushrooms (trimmed & sliced thin)
- 1 shallot (minced)
- 1 tablespoon tomato paste
- 1 clove garlic (minced)
- ¼ cup dry sherry wine
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced fresh oregano
Instructions
- Reduce Marsala Sauce: In a medium saucepan over high heat, bring 2 cups of Marsala wine, gelatin, and Shitake mushrooms to a boil. Reduce heat to medium and simmer until the mixture reduces by half, about 7-9 minutes.
- Prepare Chicken Cutlets: Cut each chicken breast into three pieces by halving crosswise and then halving the thicker piece lengthwise, creating cutlets of similar size. Place cutlets between plastic wrap and pound each to an even ½-inch thickness. Season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper. Let rest for 15-20 minutes.
- Strain and Reduce Sauce: Pour the reduced Marsala sauce through a fine-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Return liquid to saucepan, add chicken broth, and bring to a boil over high heat.
- Simmer Sauce: Reduce heat to medium and simmer for 15-20 minutes until the liquid reduces to about 1½ cups. Remove from heat and set aside.
- Dredge Chicken: Place flour in a shallow dish. Dredge each chicken cutlet in flour, shaking off excess. Arrange on a wire rack placed over a rimmed baking sheet.
- Brown First Batch of Chicken: Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium heat until just smoking. Add 6 cutlets without crowding and cook undisturbed until golden brown, about 3 minutes. Flip and cook another 2-3 minutes. Transfer cutlets back to the wire rack.
- Brown Remaining Chicken: Repeat the frying process with 2 more tablespoons of oil and the remaining 6 cutlets until golden and cooked through.
- Cook Pancetta: Using the same skillet over medium-low heat, cook pancetta until crisp and browned, about 4 minutes, scraping pan to release browned bits.
- Cook Mushrooms: Add cremini mushrooms to skillet and cook, stirring and scraping frequently, until mushrooms release their liquid and start to brown, and liquid evaporates, about 7-9 minutes.
- Set Mushroom Mixture Aside: Transfer mushroom and pancetta mixture to a small bowl with a slotted spoon and set aside.
- Sauté Shallot and Garlic: Over medium-low heat, add remaining 1 teaspoon of oil and sauté minced shallot for 1 minute until softened. Stir in tomato paste and garlic and cook for 30 seconds to bloom flavors.
- Add Liquids and Simmer Chicken: Add the reduced Marsala sauce, dry sherry, lemon juice, and oregano. Bring to a simmer, then add chicken cutlets. Simmer for 3 minutes, flipping halfway through.
- Finish Sauce and Combine: Remove skillet from heat and whisk in butter until melted and sauce is smooth. Stir in parsley and mushroom/pancetta mixture. Adjust seasoning with salt and pepper if needed.
- Serve: Spoon sauce over chicken cutlets and serve over noodles, rice, or mashed potatoes.
Notes
- Using a wire rack after dredging helps excess flour fall off for a crisper crust.
- Pounding chicken cutlets ensures even cooking and tenderness.
- Reducing the Marsala wine intensifies flavor and balances acidity.
- Pancetta adds a savory, salty depth to the sauce.
- Serve with pasta, rice, or creamy mashed potatoes to soak up the delicious sauce.
- Fresh herbs brighten the final dish and can be adjusted to taste.
