Skip to Content

Chicken Marsala

  • Save Recipe
  • Prep 35 min
  • Total 35 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
How does Chicken Marsala sound for dinner tonight? This surprisingly easy dish is made with tender chicken breasts and a savory blend of Marsala wine, mushrooms and seasonings. The result? A delicious medley that'll make your taste buds do a happy dance. It's the kind of recipe that turns an ordinary weeknight into a flavorful family celebration around the dinner table. It’s delicious served over pasta and alongside a steamed veggie for a bit of color.
Updated Feb 1, 2024
  • Save
  • Shop
  • Share
  • Keep Screen On

What does Marsala wine taste like?

Marsala wine is an Italian brandy-fortified wine with a deep smoky flavor. Produced in Sicily, it’s made from white grapes and has notes of toffee, fig and raisin. When you cook chicken with Marsala wine, you’ll create a delicious dish with a deep, nutty and slightly sweet flavor.

What can be substituted for Marsala wine?

If you don't have Marsala wine on hand, you have a few options: substitute a dry Madeira wine or add two teaspoons of brandy to a 1/2-cup measure, then fill the remainder of the measuring cup with dry white wine. Don’t want to use alcohol in your Chicken Marsala? No problem. You can use chicken broth instead.

What is Chicken Marsala traditionally served with?

Chicken Marsala is delicious served over hot pasta, like rigatoni or ridged penne, as well as steamed rice or other grains. You can round out the meal by adding a side of veggies—Brussels sprouts, green beans and asparagus are all great choices. And don’t forget the bread for soaking up the delicious sauce! If you have any wine left over after you make your Chicken Marsala, try pairing it with your own cheese or charcuterie board.

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.


  • 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


  • 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

Where did Chicken Marsala originate from?

Chicken Marsala is a variation of traditional Italian scallopini dishes. It likely originated in Sicily, where Marsala wine is produced. As the story goes, the dish was created by a Sicilian chef who was living with a French family during the Napoleonic wars. The family had requested a dish that resembled one from their country, which was made with gravy. As Italians migrated to the United States during the 19th century, Chicken Marsala gained popularity. The recipe was adapted to accommodate local ingredients, which is why you’re more likely to find this dish in the U.S. than in Italy today!

Are masala and Marsala the same thing?

While the words may sound similar when pronounced, masala and Marsala are quite different! Marsala is a fortified Italian wine. Dry Marsala often is used in cooking, marinades and sauces, like this chicken and mushroom Marsala dish. Masala is a blend of spices commonly used in Indian cooking that may include cardamom, cinnamon, cloves, coriander, cumin and many more spices. Marsala and masala typically are used in two totally different, yet terrific and flavorful, cuisines!

What's the difference between Chicken Piccata and Chicken Marsala?

Both recipes are prepared in a similar way. However, the wine and mushrooms in Chicken Marsala set it apart from chicken piccata, as well as other chicken cutlet recipes. In Chicken Piccata, the sauce is made with lemon juice, making it bright and tangy; Chicken Marsala sauce is more rich and savory in flavor.


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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
2 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
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
*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.
© 2024 ®/TM General Mills All Rights Reserved