Chicken Marsala

5 from 10 votes
6 Comments

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Chicken Marsala is a beautiful, indulgent show stopping dish that looks fancy but is really simple to make. Fragrant and rich, your family will love this recipe!

Cut up chicken Chicken Marsala with a fork and knife.
Featured with this recipe
  1. Ingredients in Chicken Marsala
  2. More About Marsala Wine
  3. Variations to this Recipe
  4. Frequently Asked Questions About Chicken Marsala
  5. More Delicious Dinner Recipes
  6. How to Make Chicken Marsala
  7. Chicken Marsala Recipe

Around here, we lovingly refer to this recipe as Elise’s Chicken Marsala, because it’s one our sister Elise’s signature dishes. If you’ve tried the Chicken Marsala from Olive Garden this recipe has so much more flavor, and really easy to prepare. We always try to score an invite to Elise’s house for this meal. Tender chicken drenched in a decadent and creamy Marsala sauce served over fettuccine noodles and served with a side salad and crusty bread? Yes, please! Next time you really need to wow your guests, reach for this recipe; it’ll be a hit for sure!

Ingredients in Chicken Marsala

Try not to get overwhelmed by the amount of ingredients on this list; they’re all easy to find and come together to make such a gorgeous meal! Here’s what you need:

  • 3 pounds boneless skinless chicken breasts – cut into strips, or your can use chicken cutlets or chicken tenders.
  • All purpose flour – about three quarters of a cup for dredging
  • Salt – ¾ teaspoon
  • Black pepper
  • Dried oregano – about a teaspoon or so.
  • Butter – four tablespoons
  • Canola oil – four tablespoons of this as well. You can also substitute olive oil.
  • One teaspoon minced garlic
  • 24 ounces sliced mushrooms – use fresh sliced mushrooms or canned.
  • 2 cups Marsala cooking wine – Marsala wine or dry marsala wine is great to cook with. This fortified wine has a sweet, rich flavor. All the alcohol cooks out during the cooking process.
  • Chicken broth – one cup
  • Whole milk or heavy whipping cream – heavy cream tastes delicious in savory dishes! It’s not just for desserts.
  • Water – one cup
  • 1/4 cup cornstarch – or more if needed. You’ll whisk in the cornstarch with water which will thicken the sauce.
  • 16 ounces spaghetti or fettuccini noodles – prepared according to package directions.
  • Fresh parsley or dried parsley – optional, but makes a beautiful garnish.
  • Thyme – a dash of dried thyme could make a good garnish as well.
Ingredients to make Chicken Marsala including mushrooms, chicken, Marsala wine, flour, salt, pepper, basil, chicken broth, oil, cream, garlic, butter and pasta.


More About Marsala Wine

Chicken Marsala is old Italian favorite, dating back hundreds of years. Marsala is an Italian wine, produced in romantic Sicily, and has a distinct smoky, deep flavor. When making Chicken Marsala, look for a dry Marsala cooking wine. The alcohol burns off during the cooking process, leaving you with a rich flavor that makes this dish so indulgent and delicious.

Skillet with Chicken Marsala next to a large bowl of cooked fettuccine pasta.

Variations to this Recipe

  • This recipe makes a huge batch, about eight good size servings. It’s the perfect dish to entertain with. Most of the time, however, we half the recipe.
  • If you really don’t want to use the Marsala cooking wine, you can substitute with chicken stock, dry white wine or this simple recipe: about a quarter cup white grape juice, a tablespoon of vanilla and a couple tablespoons of sherry vinegar.
  • Heavy whipping cream will enhance this sauce, making it even creamier and richer, but you can use regular milk if that’s what you have on hand.
  • We love using fettuccine noodles for this dish, but you could use spaghetti, angel hair pasta, just about any pasta will work.
  • Chicken marsala also tastes yummy over rice or roasted potatoes.
Platter of fettuccine topped with Chicken Marsala and garnished with parsley.

Frequently Asked Questions About Chicken Marsala

Can I freeze leftovers?

Yes! Proper storage is key though, so make sure to keep it in an airtight container for up to two months. Thaw in the fridge. Reheat chicken in a pan on medium-high heat, covered with a lid. Make sure to stir so it doesn’t stick to the bottom of the pan.

What’s the easiest way to dredge the chicken?

You can use a large bowl or a resealable plastic bag. Combine the flour mixture (flour, salt, pepper, and oregano) then add the chicken and shake until well coated.

What else can I serve with Chicken Marsala?

Serve with a starch of your choice: rice, pasta, potatoes, etc. Then add a green salad, grilled asparagus or your favorite veggie as a side.

READ MORE:25+ Traditional and EASY Sunday Dinner Ideas

Plate with Chicken Marsala over pasta with a knife and fork.

More Delicious Dinner Recipes

Dinner doesn’t have to be a drag. Try a few of these simple, yet satisfying recipes:

How to Make Chicken Marsala

Chicken Marsala over fettuccine pasta on a plate next to a fork and garnished with parsley.

Chicken Marsala

5 from 10 votes
Chicken Marsala is a beautiful, indulgent show stopping dish that looks fancy but it really simple to make. Fragrant and rich, your family will love this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8

Ingredients

  • 3 pounds chicken breasts, cut into strips (or 3 pound bag chicken tenders, thawed)
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 tablespoon butter
  • 4 tablespoon canola oil
  • 1 teaspoon garlic
  • 24 ounces sliced mushrooms
  • 2 cups Marsala cooking wine
  • 1 cup chicken broth
  • 1/2 cup whole milk or heavy whipping cream
  • 1 cup water
  • 1/4 cup cornstarch or more if needed
  • 16 ounces spaghetti or fettuccini noodles prepared according to package directions

Instructions

  • In a large resealable plastic bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated.
    Ziplock bag with coated chicken pieces for Chicken Marsala.
  • Heat butter, garlic and oil in an electric fry pan or large skillet. Add chicken. 
    Skillet with oil, butter and pieces of chicken coated in flour for Chicken Marsala.
  • Cook over medium heat (about 300 degrees) until done, turning after about 6 minutes. 
    Cooked chicken in a skillet for Chicken Marsala.
  • Remove chicken from pan and add mushrooms. Sauté mushrooms for 3 minutes. Add marsala, chicken broth and milk (or cream) to mushrooms.
    Sautéed mushrooms in a skillet for Chicken Marsala.
  • In a small bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce until thickened. I like it a little thicker, about the consistency of gravy. 
    Sauce for Chicken Marsala in a skillet.
  • Place chicken back into pan and let simmer for 3-5 minutes.
    Skillet with chicken pieces in sauce for Chicken Marsala.
  • Serve over cooked noodles.
    Large platter of Chicken Marsala over fettuccine pasta.

Notes

  • This recipe makes a huge batch, about eight good size servings. It’s the perfect dish to entertain with. Most of the time, however, we half the recipe.
  • If you really don’t want to use the Marsala cooking wine, you can substitute with chicken stock, dry white wine or this simple recipe: about a quarter cup white grape juice, a tablespoon of vanilla and a couple tablespoons of sherry vinegar.
  • Heavy whipping cream will enhance this sauce, making it even creamier and richer, but you can use regular milk if that’s what you have on hand.

Nutrition Information

Calories: 530kcalCarbohydrates: 34gProtein: 40gFat: 18gSaturated Fat: 5gCholesterol: 125mgSodium: 586mgPotassium: 765mgFiber: 1gSugar: 6gVitamin A: 250IUVitamin C: 4.2mgCalcium: 42mgIron: 2.2mg

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