Enjoying this delicious Chicken Marsala doesn’t require a restaurant trip, only 25 minutes of your time! Tender and juicy chicken breasts smothered in Marsala wine sauce, made even richer and more complex by chestnut mushrooms.
If you like this chicken recipe, try another Italian delicacy, One Pot Rosemary Chicken and White Beans.
Lots and lots could be said in favour of recipes that are on trend. They are beautiful, fresh, vibrant and full of avocado! What could be said in defence of classic recipes? They have stood the test of time.
That’s right, my friends, they are the recipes that we come back to over and over again because they work! They taste good, they are quick and easy and the entire family LOVES them.
This Chicken Marsala is one of them, so no wonder I am super excited to share it with you.
I love this recipe so much because it combines the simplest of things, the oldest as the world cooking techniques and the most sublime taste.
The taste that is not acquired by forcing yourself to eat it because “it’s in vogue or good for you” but loved deeply and immediately. At first bite. That is classic. Tried and true.
How to bring more flavour into your Chicken Marsala
If you want to take your tastebuds even further, I would recommend using any mushrooms other than button mushrooms for a deeper, richer taste.
I am a huge fan of wild mushrooms that I love picking when they are in season. However, if you are a novice in the mushroom picking area, try buying them at farmers markets.
Chanterelles and porcini mushrooms are my absolute favourites!
Another reason I am so excited to share this recipe is because it gave me a chance to use my mom’s meat mallet I wrote about here. She finally gifted it to me and I couldn’t be happier. It’s freakin’ amazing and so beautiful!!
Bringing this meat mallet from Russia was really worth it although it did come with a few awkward questions from the airport security. Something along the lines, “Is it for meat or…?”
Umm, I wonder what they were expecting to hear as an alternative!!
What does Chicken Marsala taste like?
Tender chicken breasts swimming in a slightly sweet and deliciously savoury sauce with a distinct earthy flavour of chestnut mushrooms are easy to love due to a few factors.
How do I make the Best Chicken Marsala?
First of all, dredging chicken in flour creates a layer of protection that seals in the moisture while adding a velvety smooth texture to the sauce.
Secondly, the combination of sweet Marsala wine with a touch of acidity and earthy mushrooms contribute to the complexity of the flavour. The end result is incredible!
My kids gobbled it without complaints and my daughter never did use her standard ” I am not hungry” as a way to avoid food she doesn’t like. Win!
If you make my Chicken Marsala, I would love to see your photos! Tag me @vikalinka on Instagram when you are sharing your delicious plates! Are you following me on Instagram? If not, let’s be friends!
More chicken breast recipes:
- Chicken Chasseur Recipe
- Creamy Chicken Stroganoff
- Butter Chicken Curry
- Prosciutto Wrapped Creamy Pesto Chicken Breasts
- Moroccan Chicken Tagine
- Chicken Provencal
- Easy Chicken Paprikash
Ingredients
- 4 chicken breasts
- salt and pepper
- 1/2 cup/ 60 g flour
- 2 tbsp olive oil
- 3 small shallots chopped
- 1 cup/100g chestnut mushrooms sliced
- 1 tbsp flour
- 1/2 cup/125 ml marsala wine
- 1 cup/250 ml chicken stock
- flat leaf parsley
Instructions
- Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
- Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
- To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
- Serve sprinkled with chopped parsley and a side dish of your choice.
Denise says
January 16, 2020 at 8:30 pmDo you recommend dry or sweet marsala for this recipe? Thanks!
vikalinka says
January 16, 2020 at 9:25 pmHi Denise, this recipe was made with sweet Marsala but I also like it with dry. I think the more traditional version is made with the sweet Marsala though.
Denise says
January 18, 2020 at 2:06 amThank you! Got the wine .. will be trying this soon!
Jim says
January 15, 2020 at 10:53 pmI’ve made this several times. This is very tasty and easy to make. One sub I make is thighs instead of breasts because we like the more tender meat.
vikalinka says
January 16, 2020 at 9:51 amThat’s a very good substitution, Jim I prefer dark meat myself!
Jacque says
September 3, 2019 at 2:16 amI would like to make this soon and am wondering what pairs well with it. If pasta, any particular type? It sounds delicious! Thanks!
vikalinka says
September 3, 2019 at 8:25 amIt pairs well with pasta or rice, Jacque. I am pretty sure you can choose your favourite type of pasta here, it won’t affect the taste.
Laura says
September 3, 2019 at 11:49 pmHaving it with asparagus tonight, cooked in butter and garlic. Sometimes just some spaghetti noodles are just right.
vikalinka says
September 4, 2019 at 9:39 amSounds perfect, Laura!
vera bentley says
July 14, 2019 at 6:17 ami read about the meat mallet you were gifted from your mum & remembered, i was gifted a meat mallet especially made for my babushka by her husband, who was a wonderful handmaker of metal impliments & his friend who was a good carpenter. the top of the metal hammer is grid shaped on 1 side & the other is verticle lines & the wood handle fits so perfectly in your hand. i even think some of my babushkas cooking skills come thru when i use it – well thats what i hope for anyway!
vikalinka says
July 14, 2019 at 9:38 amSuch a special gift, Vera! I love mine!
Martha Galvis says
June 22, 2019 at 4:16 pmThis is a good recipe!!
Judi says
June 8, 2019 at 6:39 amHow do I download your cookbook?
Love your easy and yummy recipes!!
vikalinka says
June 8, 2019 at 9:32 amNo cookbook just yet, Judy but thank you for cooking from vikalinka.com!
Marlena says
May 5, 2019 at 9:31 pmMy fiance has been requesting Chicken Marsala for a long time. I found a crock pot recipe that I was going to make, but then started looking at Pinterest and found this recipe. I made this instead of the crock pot recipe because I was afraid the crock pot would dry out the chicken. I’m so glad I made this recipe! Chicken was tender, gravy was good and family enjoyed it! And it was easy!! Will definitely make again and again.
Kat says
March 23, 2019 at 6:51 pmI love everything about this chicken marsala! It’s such an easy meal that tastes like restaurant quality. I sometimes make it at home with only veggies and we go crazy for it.
Dee says
March 19, 2019 at 5:38 pmWhat an amazing chicken marsala recipe! I love how quickly it comes together. This is one of the best recipes for busy weeknights. Great recipe Juia!
NataD says
March 19, 2019 at 4:07 pmGosh, chicken marsala is exactly what we love here. I love how juicy the chicken comes out. Boys love to dip their pasta into he marsala sauce. SO good!
Drew says
February 1, 2019 at 6:50 amWow! This is wonderful! I cannot stop making it!!! I use dry Marsala wine and it works out just fine. So tasty! Perfect mid winter meal with mashed potatoes… mmm
vikalinka says
February 1, 2019 at 11:35 amWow, so happy you love this recipe, Drew!
Adriana says
January 8, 2019 at 10:09 pmGreat recipe that serves a secondary purpose of using up a bottle of Marsala that doesn’t seem to be a popular item these days. Didn’t pound chicken as my chicken filleting skills are good enough. Sautéed chicken in olive oil and some butter which resulted in a rich gravy-like sauce. Used regular white mushrooms which came out great. Don’t omit step adding flour to mushrooms since this is reason gravy turns out nice and silky. Slipped a little on Marsala but end result was not too sweet. An easy recipe worth making for me but true test will be what the “others” think.
vikalinka says
January 8, 2019 at 10:23 pmI completely agree about Marsala! I’ve had an open bottle in my kitchen cupboard for over a year! Thanks for your review, Adriana!
Vicki Travis says
May 18, 2019 at 5:47 amI have made this dish several times. They turned out good but your recipe sounds like it is the one I have been looking for. Thank you, I will let you know. I am having spinal surgery Friday, won’t have time but I can’t wait.
vikalinka says
May 18, 2019 at 12:09 pmGood luck with the surgery, Vicky!
Megan Pearce says
December 3, 2018 at 12:56 amAmazing and sooooo easy!
Michelle Jelen says
November 13, 2018 at 12:43 amUnbelievably easy and delicious ! My husband said it was “restaurant quality”. I’m definitely going to make this again! Thank you
vikalinka says
November 13, 2018 at 10:50 amYou are very welcome, Michelle. Thank you for such amazing feedback.
Janice says
October 21, 2018 at 10:53 pmMade this tonight for dinner and it was a hit.
Very easy to make. The next time I make this dish, I think I would add another 1/2 cup of Marsala wine. BTW, I used dry Marsala wine. I also added 1tabkespion if h y cream. Overall, great recipe.
Thanks for sharing!
vikalinka says
October 22, 2018 at 8:43 amThanks for your feedback, Janice. I am so pleased you enjoyed my recipe!
Shirley says
September 17, 2018 at 7:35 pmI want to make this a day ahead for about 35 people. Do you have any suggestions on how to make it ahead and reheat etc? It sounds like an amazing recipe!
vikalinka says
September 17, 2018 at 7:40 pmHi Shirley, I haven’t made this for so many people but good news is this type of a dish becomes even more flavourful the following day, however when you reheat something saucy you lose quite a bit of the sauce, so I would make sure I made extra.
Shirley says
September 17, 2018 at 7:45 pmhave you ever made it ahead for a smaller group? I was wondering would you suggest cooking the chicken and then the sauce but instead of returning to the pan leave it separate to store and then combine the next day to heat in the oven? or add the chicken back in and store in the sauce overnight and reheat in the oven? what do you recommend?
vikalinka says
September 17, 2018 at 7:52 pmI would suggest following the recipe instructions, otherwise it won’t be as flavourful, just double the sauce and yes, reheat in the oven until the chicken internal temperature registered at 160F.
Felicity C says
August 21, 2018 at 8:16 pmHello- I am making this tonight. We do like more of a gravy sauce to pour over the pasta. Do you think I should double everything regarding the sauce (double the Marsala wine, chicken stock, and olive oil etc) Thank you! I can’t wait to try it.
vikalinka says
August 21, 2018 at 8:22 pmHi Felicity, yes I would recommend doubling everything but the olive oil.
De Ann Ott says
August 12, 2018 at 10:02 pmCan you use chicken thighs for this recipe?
vikalinka says
August 13, 2018 at 10:55 amI am sure you could but you will need to modify the recipe. Are you thinking bone-in chicken thighs or boneless? The boneless ones would be easier to adapt the recipe for.
Mandy says
June 16, 2018 at 2:58 amThis was so easy and elegant, as good or better than any other recipe I have used. I served it with riced cauliflower for a low carb delishious dinner!
vikalinka says
June 16, 2018 at 11:43 amThanks for your feedback, Mandy!! I am planning on trying it with cauliflower rice myself.
Kristen says
April 4, 2018 at 6:07 pmI made this last night and it was SO yummy. I used three medium shallots because I just love the flavor and 2 cups of stock instead of one because my husband wanted some “gravy” to put on his potatoes too. Even with the minor changes this recipe is superb!
vikalinka says
April 5, 2018 at 6:04 pmThanks for your feedback, Kristen! I am so thrilled you loved it!
Cn says
March 26, 2018 at 10:25 pmI bought dry Marsala wine? Would that taste okay still since you used sweet Marsala wine?
vikalinka says
March 27, 2018 at 10:06 amI can’t answer that question I am afraid. I’ve never bought or tasted dry Marsala wine.
Gail Denton says
March 29, 2018 at 8:05 pmI made it with dry Marsala and it was outstanding!
vikalinka says
March 29, 2018 at 8:28 pmGreat! Thanks for letting us know, Gail!
Kristan H. says
March 16, 2018 at 2:38 pmI made this last night and it was delicious! I’m a very amateur cook and even I found this easy to make. I used baby bellas because I couldn’t find brown mushrooms and they tasted great with the sauce. I let it simmer longer until the sauce was the perfect thickness to put over mashed potatoes. SO YUMMY! Thanks!
vikalinka says
March 16, 2018 at 5:06 pmThat is such an encouraging comment, Kristan! Thanks for letting me know!
Christine says
March 15, 2018 at 9:40 pmWhen you dredge it in the flower do you put it in egg first?
vikalinka says
March 15, 2018 at 9:46 pmHi Christine, I do not as the recipe indicates.
Jillian says
February 26, 2018 at 12:31 amI made this tonite and the gravy was very light!! What did I do wrong??
vikalinka says
February 26, 2018 at 1:27 pmHi Jillian, could you give me a bit more details on your process and what you mean by “light”?
Erika says
February 2, 2018 at 6:01 pmWhen you say you can make ahead. Do you put it in the oven on low heat or refrigerator?
vikalinka says
February 2, 2018 at 6:33 pmI guess that depends how far ahead you are making it, Erika. The low oven can work for an hour or so, otherwise I would refrigerate it and reheat it later. Just bear in mind you will lose some of the sauce every time you reheat something, so I would just add a splash of stock before reheating it! Best Julia
MARY E PATELOS says
January 30, 2018 at 11:38 pmThis is by far the best recipe I’ve used. I didn’t have the shallots so I substituted red onions. And baby Portobello shrooms. I like Florio Fine Marsala Dry, and like I said, the best ever!
vikalinka says
January 31, 2018 at 12:07 pmThanks so much for your feedback, Mary! Definitely made my day! Best, Julia
Nathalie says
January 27, 2018 at 5:46 amHi can you send the name of the Marsala wine you use or brand or post picture? Thank you
vikalinka says
January 27, 2018 at 12:06 pmI used Cantine De Vita Marsala Dolce but it doesn’t matter which brand you use as long as it’s decent quality, Nathalie.
Tina says
January 25, 2018 at 1:03 pmCan you make this dish ahead of time.
vikalinka says
January 25, 2018 at 1:33 pmYes you can Tina.
Melanie Ashley-Cole says
January 21, 2018 at 1:56 amDo you have a suggestion if one does not do wine? Also, I had to google chestnut mushrooms to find out what they were. And in my Seattle area grocery store the are called ‘brown mushrooms.’
Thanks.
vikalinka says
January 21, 2018 at 10:02 amMy suggestion is perhaps to use another recipe since the taste in this one heavily relies on the Marsala wine. Here is another lovely Italian recipe you might like.https://vikalinka.com/2017/09/12/one-pot-italian-rosemary-chicken-and-white-beans/ or https://vikalinka.com/2015/02/20/better-chicken-and-chickpea-paprikash/. I hope this helps! Best Julia.
linda says
January 16, 2018 at 10:55 pmdid you use sweet or dry
vikalinka says
January 16, 2018 at 11:24 pmHi Linda, in the text above…”The combination of sweet Marsala wine with a touch of acidity and earthy mushrooms contribute to the complexity of the flavour.”
Geeman says
September 20, 2019 at 8:49 pmTrying it tomorrow I got the marsala wine but had to get the chestnut mushrooms slices in the jar is that ok everything on the recipe I have
vikalinka says
September 21, 2019 at 9:58 amIt should be fine although fresh mushrooms are always my first choice as they much more flavourful, Geeman.
Kaitlin says
January 2, 2018 at 5:14 pmCan you use like a cooking Wine that says Marsala?
vikalinka says
January 2, 2018 at 5:23 pmI am not a fan of cooking wines, Kaitlin. I find them of very low quality, which will affect the taste of your sauce. I just buy regular wines and use them in cooking, this way you get to drink the leftovers too. 🙂
Mia says
December 31, 2017 at 11:22 pmI made this tonight and paired it with some buttery lemon fettuccini. It was amazing.
vikalinka says
January 1, 2018 at 1:49 pmSo great, Mia! Sounds yum!
Margeaux says
December 14, 2017 at 12:16 pmI made this for girls night and they could not stop complimenting how great it was. I wouldn’t change a thing the recipe was easy to follow and simple. Thank you!
vikalinka says
December 14, 2017 at 1:32 pmAw music to my ears, Margeaux! It’s not always easy to impress at a girls night! Well done you!
Sunshinedi says
December 12, 2017 at 10:26 pmDelicious and flavorful! My family loved it. I will definitely make this again.
vikalinka says
December 12, 2017 at 10:55 pmSo great to hear!! 🙂
Tammy says
December 12, 2017 at 1:26 amDelicious! I added rosmary like one of the comments suggest. Becuase…I just love rosemary. I could not find the chestnut mushrooms so used portabello. It was still good! Thanks for sharing.
vikalinka says
December 12, 2017 at 10:00 amSounds amazing, Tammy.You are very welcome!Chestnut mushrooms are very similar to portobello mushrooms in flavour, so it’s a fair substitute.
Jen says
December 11, 2017 at 2:09 amDelicious and so easy! Thank you for a great recipe.
vikalinka says
December 11, 2017 at 10:48 amSo happy you loved it, Jen! You are very welcome!
Michelle says
December 5, 2017 at 7:51 amI struggle with what kind of masala wine to buy… some say use sweet and some say to use dry? Which is your preference?
vikalinka says
December 5, 2017 at 8:52 amHi Michelle, for this recipe I used sweet Marsala and that is why the chicken is not swimming in sauce. I wouldn’t want it to be too sweet, it’s not the Italian way. 😉
Kim says
December 14, 2017 at 7:44 pmWhat if I don’t have marsala wine. Can I substitute a different red wine ? What is your favorite side dish with this?
vikalinka says
December 14, 2017 at 7:55 pmHi Kim, you can substitute it but it won’t be chicken marsala. It will still taste good but it will be a different recipe. Marsala is not actually a red wine as such. It’s a fortified sweet wine that is more similar to sherry than red wines. My favourite side for Chicken Marsala is potatoes. Italians don’t eat pasta with Chicken Marsala, it’s a second course to them while pasta is first. I hope this helps! Best, Julia
Christel Thomas says
October 21, 2017 at 2:49 pmWhat is a chestnut mushroom?
vikalinka says
October 22, 2017 at 10:01 amChestnut mushrooms are similar to cremini mushrooms, Christal. They are from the same family as white button mushrooms but have a more complex flavour and better texture in my opinion.
Mary says
September 30, 2017 at 3:01 pmI haven’t made this…yet.I will probably add the Rosemary and double the recipient for the sauce so as there is plenty for the pasta I will serve with it
Kathy says
September 27, 2017 at 7:07 amMade it and made some changes. It was great.
vikalinka says
September 27, 2017 at 8:14 amHappy to hear it, Kathy! It’s a staple in our house. 🙂
Barb says
September 25, 2017 at 2:08 amMade this for my husband’s birthday party and everyone loved it! Elegant, delicious and very easy to make!
vikalinka says
September 25, 2017 at 9:13 amAw that is so lovely to hear, Barb! I love having easy recipes for dinner parties, so you too can enjoy it instead of running around the whole time. Happy birthday to your husband! 🙂
Tamara says
September 20, 2017 at 11:49 pmWow, I made this tonight and it was AMAZING!!!
vikalinka says
September 21, 2017 at 9:52 amOh I am so happy to hear that, Tamara!
Terri says
July 12, 2018 at 2:27 pmNever heard of chestnut mushrooms!
vikalinka says
July 12, 2018 at 4:01 pmHi Terri, you are welcome to use any mushrooms you like.
Patricia Carbone says
February 10, 2018 at 12:32 amAgree! Simple to make…and quick!
vikalinka says
February 10, 2018 at 4:13 pmAwesome, Patricia!
Mare says
July 29, 2017 at 6:40 pmTo make it the BEST chicken Marsala you really need to add rosemary to it.
vikalinka says
July 29, 2017 at 7:19 pmSounds like a great idea, Mare.