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Chicken Marsala

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  • Prep 35 min
  • Total 35 min
  • Servings 4
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Savory, flavorful Chicken Marsala for dinner? Sign us up! This surprisingly easy dish is made with tender chicken breasts and a blend of Marsala wine, mushrooms, and seasonings. If you’re not familiar, Marsala is an Italian fortified wine with a deep smoky flavor. It gives this Chicken Marsala recipe a deep, nutty, and subtly sweet taste. This is the kind of recipe that turns an ordinary weeknight into a flavorful family celebration around the dinner table!

Chicken with Marsala wine is delicious served over pasta (try rigatoni or ridged penne) and alongside a steamed veggie for a bit of color. Reach for this classic recipe whenever you need a satisfying meal that comes together quickly! Perfect for weeknight dinners and special occasions alike, this easy Chicken Marsala recipe is sure to impress. And when you’re ready to add yet another winner to your go-to dinner rotation, take a peek at more of our favorite pasta recipes.

By Betty Crocker Kitchens
Updated Jul 24, 2024
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How to Make Chicken Marsala

Get ready to cook up a savory meal that’ll have everyone’s taste buds doing a happy dance! If you ask us, this is the best Chicken Marsala recipe around because it’s extra easy to follow, requires just 35 minutes from prep to plate, and looks oh-so-impressive on the table. Here’s a quick breakdown of the steps you’ll take to prepare your dish. Our full Chicken Marsala recipe and ingredients list are below.

Prep Chicken Breasts

First, flatten your chicken breasts to make them tender and thin for even cooking. Coat them with a mixture of flour, salt, and pepper.

Cook Mushrooms

Cook mushrooms, garlic, and parsley in oil, stirring frequently. This will get your kitchen smelling fragrant!

Add Chicken and Wine

Add your coated chicken breasts and cook for about 8 minutes, turning once, until brown. To complete your Chicken Marsala sauce, add your wine and continue cooking until the chicken is no longer pink in the center and reaches an internal temperature of at least 165°F.

Storing and Reheating Leftovers

If you end up with leftovers, you’re in luck—this easy Chicken Marsala recipe stores and reheats beautifully so you can enjoy another hearty, luxurious meal at your leisure! Leftover Chicken Marsala can be stored in either the fridge or freezer. Here’s how to store and reheat your leftovers so they taste just as delicious as the first night.

Refrigerating Chicken Marsala: Transfer leftover chicken and sauce to a food-storage container and cover, then place in the fridge. Chicken Marsala will last for up to 3 days in the refrigerator, so be sure to enjoy it by then.

Freezing Chicken Marsala: Freezing your chicken and mushroom Marsala dish is a great option for longer-term storage. Place individual servings in freezer-safe containers, allowing ¼- to ½-inch of headspace for expansion as the mixture freezes. Cool your leftovers completely in the refrigerator before transferring to the freezer. Your leftover Chicken Marsala will keep in the freezer for 2 to 3 months.

Reheating Chicken Marsala: If your leftovers are frozen, thaw them overnight in the refrigerator first, or use a microwave defrost setting. Be sure to use them within one day of thawing. To reheat leftovers, place the refrigerated or frozen, thawed chicken and sauce mixture in an 8-inch skillet. Heat over medium heat, stirring and turning the chicken occasionally, until steaming. You can also reheat your Chicken Marsala in the microwave. If the sauce is looking too thick, add water a tablespoon at a time until the desired consistency is reached.

Other Pasta Recipes You’ll Love

If serving your chicken and mushroom Marsala over buttery noodles has you eager to try another perfect pasta recipe, we have some suggestions.

Spaghetti and Meatballs: This classic pasta dish can’t be topped—unless it’s with a sprinkle of Parmesan!

Enchilada Pasta: Cheesy enchilada flavors wrapped up in a one-pot pasta? This one’s a must-make for sure.

Beef Stroganoff: Keep the mushrooms coming with this rich, creamy dish studded with chunks of succulent beef.

Chicken Parmesan: This iconic Italian-American dish is made extra easy with the help of Bisquick™.

What’s the best way to store this recipe?

You can cover and refrigerate any leftover chicken and sauce for up to 3 days. For longer storage, the chicken and sauce mixture can be kept frozen for 2 to 3 months. Place individual servings in freezer-safe containers, allowing 1/4- to 1/2-inch headspace for expansion in the freezer containers as the mixture freezes. Cool completely in the refrigerator before freezing. Thaw in the refrigerator overnight before reheating, or use a microwave defrost setting. Use within one day of thawing. To reheat, place refrigerated or frozen, thawed chicken and sauce mixture in an 8-inch skillet over medium heat, stirring and turning chicken occasionally, until steaming, or reheat in the microwave. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

Ingredients

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
  • 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
  • Hot cooked pasta, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
  • 2
    In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
  • 3
    Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dredging the chicken in seasoned flour is an easy way to thicken a pan sauce; once it’s browned in the oil, the brief simmer in the wine is all it takes to create a nearly instant sauce.
  • tip 2
    Dry Marsala is used for savory dishes, versus sweet Marsala that’s used in desserts.
  • tip 3
    Pounding the chicken breasts into cutlets helps reduce the cook time and ensures they cook evenly. Use a rolling pin or the flat side of a meat mallet to pound them out.

Frequently Asked Questions

What Can Be Substituted for Marsala Wine?

Don’t have the right wine on hand for this chicken Marsala recipe? Here are a few things you can substitute for Marsala wine.

Madeira Wine: If you can’t find Marsala wine at the store for this easy chicken Marsala recipe, you can substitute the same amount of a dry Madeira wine. Madeira is another fortified wine often used in cooking to add flavor to sauces, soups, and desserts.

Brandy and White Wine: If you have a home bar, you may already have brandy and white wine on hand. Together, they make a solid substitute for Marsala and will keep this Chicken Marsala recipe tasting great. Add 2 teaspoons of brandy to a ½-cup measuring cup, then fill the remaining space with dry white wine.

Chicken Broth: If you want to make the Chicken Marsala sauce entirely without alcohol, simply use an equal amount of chicken broth instead.

Can I Use Chicken Thighs Instead of Breasts?

Whether the grocery store’s poultry section was lacking, or you just happen to have chicken thighs on hand at home, you might be wondering if you can make Chicken Marsala with thighs instead of breasts. The answer is yes! Chicken thighs are juicy and flavorful, making them a great option for this dish. We’d opt for boneless, skinless chicken thighs to ensure even cooking and sauce absorption.

To use chicken thighs instead of chicken breasts for this Chicken Marsala recipe, you can skip flattening and go straight to coating them in your flour mixture. When it’s time to cook your chicken thighs, you’ll likely need to increase the cook time, as thighs generally take a bit longer to cook than chicken breasts. Be sure each thigh cooks all the way through and reaches an internal temperature of 165°F. You may also need to adjust the amount of Marsala wine you add to your Chicken Marsala sauce, since chicken thighs will release more juices during cooking and could change the consistency.

Nutrition

320 Calories, 12g Total Fat, 34g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
230mg
10%
Potassium
360mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
34g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Now that you know how to make Chicken Marsala, you can try other traditional favorites, intriguing variations and fresh new takes in this collection: Betty’s Best Main-Dish Chicken Recipes. From weeknight dinners to appetizers for your next party, you’ll find dishes that are quick, easy and so delicious that your family will request seconds and your friends will be clamoring for the recipes! If you’re interested in trying more Italian-inspired chicken recipes, give these Betty favorites a try: Chicken Parmesan Pasta Bake, Italian Chicken Noodle Soup and Chicken Tetrazzini.
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