If you’re craving a dish that’s both elegant and cozy, the Classic Chicken Marsala Recipe is a total winner. It’s a beautiful blend of tender chicken, earthy mushrooms, and that unmistakable sweet-savory Marsala wine sauce that makes you feel like you’re dining in a cozy Italian trattoria right in your own kitchen. Trust me, once you try this, you’ll want to make it again and again.

🧡

Why This Recipe Works

Balanced Flavors: The sweetness of Marsala wine perfectly complements the savory mushrooms and tender chicken for a luscious sauce.
Simple Ingredients: You just need a handful of pantry staples plus fresh parsley to make a restaurant-worthy meal at home.
Quick to Make: Ready in about 30 minutes, it’s perfect for both weeknight meals and special occasions.
Versatile Serving: Whether over pasta, mashed potatoes, or even polenta, this dish shines every time.

Chicken Marsala, Classic Chicken Marsala, Italian chicken recipes, Mushroom chicken skillet, elegant chicken dinner - A black cast iron pan filled with four golden-brown cooked chicken pieces on top, each topped with thin, light brown mushroom slices scattered across and around them. The mushrooms have a soft, cooked texture with a few fresh green parsley sprigs sprinkled evenly over the dish. The pan sits on a white marbled surface with a white dish towel featuring black dotted stripes partially underneath. In the background, some fresh whole mushrooms and green herbs are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Classic Chicken Marsala Recipe shines because every ingredient plays a part in building rich layers of flavor. Picking quality mushrooms and fresh parsley makes a noticeable difference. Also, the Marsala wine isn’t just an afterthought — it’s the star of the sauce, so choose a dry or semi-dry one you enjoy sipping.

Chicken Marsala, Classic Chicken Marsala, Italian chicken recipes, Mushroom chicken skillet, elegant chicken dinner - Flat lay of four thin boneless skinless chicken breasts, a small mound of all-purpose flour on a shallow white plate, a few cloves of garlic peeled and minced, a handful of sliced white and cremini mushrooms, a small bunch of fresh parsley with some leaves minced, a glass partially filled with amber Marsala wine, a small bowl of light chicken broth, two teaspoons of golden olive oil in a tiny dish, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: Thin or halved thicker breasts cook quickly and evenly for tender bites.
Salt & black pepper: Simple seasoning that enhances every flavor naturally.
All-purpose flour: Gives a light coating for a nice crust and helps thicken the sauce.
Olive oil: Adds a subtle fruity base and helps sear chicken beautifully.
Garlic: Fresh minced garlic infuses the sauce with aromatic depth.
Mushrooms: White or cremini mushrooms bring earthiness and meatiness to the dish.
Fresh parsley: Adds a fresh pop of color and flavor at the end.
Marsala wine: The rich, slightly sweet wine creates that signature complex sauce.
Chicken broth: Balances the sauce and adds savory depth.
Cooked spaghetti (optional): A classic base to soak up the luscious sauce.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Classic Chicken Marsala Recipe my own by playing around with the mushrooms and herbs, and I encourage you to do the same! It’s your kitchen playground — nothing screams “home-cooked” like adding a little personal touch.

Variation: I sometimes swap cremini mushrooms for shiitake or portobello, giving a deeper, woodsy flavor that’s perfect in fall and winter.
Dairy twist: Adding a splash of heavy cream to the sauce makes it luxuriously silky — try it when you want a richer feel.
Herb swap: Fresh thyme or rosemary can add an earthy aroma if parsley isn’t your thing.
Make it gluten-free: Use a gluten-free flour blend instead of all-purpose — works like a charm without losing the sauce’s thickness.

Step-by-Step: How I Make Classic Chicken Marsala Recipe

Step 1: Season and Flour the Chicken

Start by giving your chicken breasts a generous sprinkle of salt and pepper — this is your base seasoning to build from. Then, coat each piece evenly with flour. This not only gives a little crispy crust on searing but also helps thicken the sauce later on. Don’t forget to shake off any excess flour so your chicken won’t get gummy when cooked.

Step 2: Sear the Chicken to Golden Perfection

Heat half the olive oil in a large skillet over medium-high heat. Place the chicken breasts gently in the pan and let them cook undisturbed for about 7 minutes per side, or until golden brown and cooked through. Resist the urge to move them too much – that crust is what you want. Once done, transfer the chicken onto a plate and keep it warm; the sauce comes next!

Step 3: Sauté Mushrooms and Garlic

In the same skillet (no need to wash it!), add the remaining olive oil and toss in your sliced mushrooms. Let them cook until they’re nicely softened and just starting to brown, about 3-4 minutes. Then, add minced garlic and cook for another minute – that quick burst of garlic fragrance really lights up the sauce.

Step 4: Make the Marsala Sauce

Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to deglaze and pick up all those flavorful browned bits. Bring everything to a gentle simmer and let it reduce by half — roughly 6 to 7 minutes. You’ll notice the sauce thickening and intensifying in flavor right before your eyes.

Step 5: Combine and Serve

Turn the heat down to low and nestle the chicken breasts back into the pan. Spoon the mushroom sauce over them and warm everything through for a couple more minutes. Serve hot, ideally over cooked spaghetti or your favorite pasta to soak up that incredible sauce.

💡

Pro Tips for Making Classic Chicken Marsala Recipe

Thin Chicken Slices: If your chicken breasts are thick, slicing them in half lengthwise ensures quicker, more even cooking – I always do this to avoid dry spots.
Don’t Skip Deglazing: Scraping the pan while adding Marsala wine picks up all those tasty browned bits for a richer sauce.
Use Quality Marsala: Choosing a decent dry or semi-dry Marsala wine boosts the dish, so skip anything labeled “cooking wine”.
Pat Chicken Dry First: Ensures the flour sticks well and the chicken forms that perfect golden crust without steaming.

How to Serve Classic Chicken Marsala Recipe

Garnishes

I always finish with a sprinkle of fresh minced parsley — it brings a fresh color and a bright little punch that cuts through the richness. Sometimes I also grate a bit of Parmigiano-Reggiano on top for an extra cheesy note that makes the dish even more irresistible.

Side Dishes

Classic Chicken Marsala pairs beautifully with simple spaghetti or fettucine tossed in olive oil. If you want to mix it up, creamy mashed potatoes or buttery polenta are my go-to for soaking up that incredible sauce. A crisp green salad or roasted asparagus on the side adds a fresh balance.

Creative Ways to Present

For special dinners, I like to plate the chicken neatly on a bed of parmesan risotto, drizzle the mushroom sauce artistically around, and garnish with microgreens or edible flowers. It instantly levels up the presentation for guests or date night.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually separate the chicken and sauce for the best texture, but if you’re in a hurry, storing them together works just fine.

Freezing

You can freeze leftover chicken and sauce together in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating to avoid drying out the chicken.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of chicken broth or water to loosen the sauce. This keeps the chicken tender and the sauce silky without overcooking.

FAQs

Can I use chicken thighs instead of breasts for this Classic Chicken Marsala Recipe?

Absolutely! Boneless, skinless chicken thighs are a great option and stay juicy thanks to their higher fat content. Just adjust the cooking time slightly since thighs might take a bit longer to cook through compared to thin chicken breasts.
What if I can’t find Marsala wine?

If Marsala isn’t available, a dry sherry or Madeira wine makes a decent substitute in this recipe. Just avoid sweet cooking wines, which can throw off the balance of the sauce.
Is it okay to skip the flour coating on the chicken?

You can skip it if you want a lighter dish, but the flour creates a lovely crust and also helps thicken the Marsala sauce. I recommend at least a light dusting for best results.
Can this recipe be made gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free flour blend or cornstarch to coat the chicken. The sauce will still come together beautifully without any gluten.
How do I get the sauce to the right consistency?

Be patient while simmering the Marsala and broth; letting the liquid reduce by half naturally thickens it. If you want it thicker, you can stir in a teaspoon of butter at the end or a small slurry of flour and water.

Final Thoughts

I’ve made this Classic Chicken Marsala Recipe countless times when friends are over—and it never fails to dazzle. It feels fancy but is so easy that you won’t break a sweat in the kitchen. Plus, the flavors are well-balanced, comforting, and effortlessly delicious. I’m excited for you to give this a try, and I’m confident it’ll become a favorite in your rotation too. Grab some Marsala wine and let’s get cooking!