This classic Chicken Marsala recreates the favorite Italian restaurant dish at home. With a short ingredient list and simple steps, it’s an ideal weeknight dinner or a cozy date-night meal.
Legend says a Sicilian chef first served this dish to French families during the Napoleonic era, blending Italian technique with French influences to create a rich, savory sauce. Italian immigrants later brought the recipe to the United States in the early 1900s, and it has since become a restaurant staple worldwide. Some versions use veal, but chicken is the most common choice.
This recipe is one of my favorites and one of the first dishes I learned to make. It’s forgiving, requires few pantry staples, and produces a restaurant-quality result with minimal effort.
In this Article
- A Note From Giangi
- What is Chicken Marsala
- What is Marsala?
- Ingredients
- Equipment
- Step by Step
- Pro Tips
- Best Pairings
- Substitutions & Variations
- Storing & Reheating
- FAQ
A Note From Giangi
Easy: You don’t need to be an experienced cook to make this. It’s especially friendly for beginners.
Few ingredients: Most of what you need is likely already in your pantry.
Restaurant-quality at home: Simple steps deliver a rich, satisfying meal without dining out.
Always appreciated: Chicken Marsala is a crowd-pleaser that’s great to serve family and guests.
What is Chicken Marsala
Chicken Marsala features thin, pan-fried chicken cutlets finished in a deep, flavorful Marsala wine sauce. It’s rich and savory yet straightforward to prepare, making it a popular restaurant dish that’s easy to reproduce at home.
What is Marsala?
Marsala is a fortified wine from Sicily with a smoky, layered flavor. It’s made by adding a distilled spirit to fermenting local grapes. Marsala ranges from dry to sweet depending on production timing; dry Marsala is used for savory dishes like chicken or veal Marsala, while sweet Marsala is reserved for desserts. Keeping a bottle on hand is useful for both cooking and occasional sipping.
Ingredients
Simple and pantry-friendly. Read the recipe card for exact amounts and full instructions.
Skinless chicken breasts – halve or pound thin so pieces cook evenly.
Unsalted butter – provides richness; control salt by using unsalted butter.
Extra-virgin olive oil – used with butter to brown the chicken without burning.
All-purpose flour – for dredging. It helps brown the chicken and slightly thickens the sauce.
Dry Marsala wine – the star ingredient. Choose a good-quality dry Marsala for the best flavor.
Salt and black pepper – to season.
Equipment Needed
Basic tools: a meat mallet or rolling pin to flatten chicken, a large skillet for cooking and finishing the sauce, parchment paper to protect the meat while pounding, and tongs to turn the chicken.
Step by step on how to make chicken marsala
Assemble all ingredients before you begin. The recipe cooks quickly once you start.
Preparing the chicken
- Place chicken halves between two sheets of parchment and pound to an even, thin thickness.
- Season both sides with salt and pepper, then dredge lightly in flour. Set aside.
Ready to start cooking
- Warm olive oil and 2 tablespoons butter in a large skillet over medium-low heat.
- Add floured chicken in batches so the pan isn’t crowded; cook until golden brown on both sides.
- Remove the skillet from the heat, pour in the Marsala wine, then return to the heat and turn the chicken as the sauce reduces and thickens.
- Add the remaining tablespoon of butter and gently swirl the pan until the sauce becomes glossy.
- Serve immediately, spooning the sauce over the chicken.
Pro Tips
- If using cast iron or copper, lower the heat as they conduct and hold heat strongly.
- If you prefer not to pound breasts, slice them in half lengthwise to even thickness.
- Cook in batches to avoid overcrowding and ensure proper browning.
- When adding alcohol, remove the pan from the heat and turn off the burner to avoid flare-ups. Add the Marsala to the center of the pan, then return to low heat and increase to medium as the sauce reduces.
What dishes can you enjoy with this chicken marsala?
Pasta like linguine or spaghetti, mashed potatoes, buttered egg noodles, rice pilaf, or simply roasted vegetables and asparagus pair wonderfully with the Marsala sauce.
Substitutions and Variations
- Dry Marsala is the best choice. If you’re in a pinch, Madeira or dry sherry can substitute.
- Use boneless skinless thighs instead of breasts; cook slightly longer until done.
- Veal scaloppini is a classic alternative if you prefer veal.
- Add sliced cremini or button mushrooms: sauté them first to release their juices, then proceed with the recipe and finish with Marsala to build flavor.
Storing and Reheating
Make-ahead: Keep cooked chicken in the sauce over very low heat for up to 20 minutes before serving.
Storing: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently in a small saucepan over low heat, stirring occasionally. Add up to 1/4 cup chicken stock if the sauce becomes too thick.
Frequently Asked Questions
What is traditionally served with Chicken Marsala?
Pasta is traditional, but mashed potatoes, buttered noodles, rice pilaf, or roasted vegetables are excellent choices.
Is Chicken Marsala eaten in Italy?
Yes. It’s an Italian dish that’s also very popular in the United States. Mushrooms are often added in many preparations.
What is the difference between Chicken Piccata and Chicken Marsala?
Both start with thin, pan-cooked chicken, but Piccata uses white wine, chicken broth, lemon juice, and capers for a bright, tangy sauce. Marsala uses dry Marsala wine for a richer, sweeter-savory sauce.
Is Marsala wine best for Chicken Marsala dry or sweet?
Dry Marsala is preferred for the classic savory flavor. Sweet Marsala will make the sauce noticeably sweeter and is not traditional for this dish.
If you enjoy this Chicken Marsala recipe, you may want to try my other recipes
Rosemary, Peas, Lemon Chicken – Easy & The Best
Stuffed Pork Tenderloin with Marsala-Port Sauce
Chicken Vegetable Soup
Champ
Chicken and Sun-Dried Tomato
VIDEO: Cook Along
Chicken Marsala
Ingredients
- 4 skinless chicken breasts, pounded thin if needed or 8 small
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- flour, for dredging
- ¾ cup dry Marsala wine (up to 1 cup)
- salt and pepper
Instructions
- Place chicken halves between parchment and pound thin with a meat mallet.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-low heat.
- Season and dredge chicken in flour. Add to skillet without overcrowding.
- When chicken is nearly cooked on both sides, remove pan from heat and add Marsala. Return to heat and turn chicken as the sauce reduces.
- Stir in remaining tablespoon of butter until the sauce is glossy.
- Serve immediately.
Equipment
- Meat mallet
- Large skillet
- Tongs
- Parchment paper
Notes
Pro Tips
- If using a high-heat pan like cast iron, lower the heat to prevent excessive splatter.
- Halve breasts lengthwise instead of pounding if preferred.
- Cook in batches to maintain proper browning.
- When adding alcohol, remove the pan from heat to avoid flare-ups and add the wine to the center of the pan; then return to low heat and increase gradually.
Nutrition
| Carbohydrates: 6 g
| Protein: 24 g
| Fat: 15 g
Nutritional information is an estimate and not calculated by a registered dietitian.
Did you make this?
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