The Ultimate Chicken Marsala Sauce

Best Marsala Sauce Recipe Better Than Takeout

By Marcus GrantOctober 4, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever crave that fancy Italian restaurant meal at home? This marsala sauce recipe delivers! Honestly, it's easier than you think and way tastier than jarred sauce. Get ready for a flavor explosion.

Brief Overview

Chicken marsala recipe is originally an Italian American dish. It's all about simple ingredients that create something amazing. This recipe is a medium difficulty and takes around 45 minutes.

This yields 4 servings of deliciousness.

Main Benefits

This italian chicken recipe is a nutritional powerhouse! It's packed with protein, and the mushrooms add some extra vitamins. This is perfect for a cozy family dinner or impressing a date.

What makes this best chicken marsala recipe special? It's the perfectly balanced flavors and the homemade touch. I still can't believe how tasty it is.

Let's dive in, shall we?

Making Magic: Unveiling the Marsala Sauce Recipe

Craving a restaurant quality meal at home? You are in luck!

What You'll Need: The Ingredient Rundown

Here's what you will need to make this delicious recipe:

For the Chicken:
- 4 boneless, skinless chicken breasts recipe (about 6 oz/170g each).
- ½ cup (65g) all-purpose flour.
- 1 teaspoon (6g) kosher salt.
- ½ teaspoon (2.5g) freshly ground black pepper.
- 2 tablespoons (30ml) olive oil.
- 2 tablespoons (30g) unsalted butter.
For the Marsala wine sauce :
- 8 oz (225g) cremini mushrooms , sliced.
- 2 cloves garlic, minced.
- ¾ cup (180ml) dry Marsala wine .
- ½ cup (120ml) chicken broth (low sodium preferred).
- 2 tablespoons (30g) unsalted butter, cold and cubed.
- 2 tablespoons (15g) chopped fresh parsley, for garnish.
- 1 tablespoon (15ml) heavy cream (optional, for extra richness).

Tools of the Trade: Gathering Your Arsenal

Don't worry, you likely already have these:

Large skillet.
Meat mallet.
Shallow dishes.

step-by-step to Easy Chicken Marsala

Prep the Chicken: Pound chicken to ½-inch. Mix flour, salt, and pepper. Coat chicken.
Sear the Chicken: Heat oil and butter in skillet. Cook chicken 4- 5 minutes each side. Remove and keep warm.
Sauté Mushrooms: Cook mushroom marsala sauce until soft. Add garlic, cook 1 minute.
Deglaze the Pan : Pour in marsala wine sauce , scrape bits. Simmer 2- 3 minutes.
Add Broth: Pour in broth, simmer until thickened. Stir in cream.
Emulsify: Remove from heat, whisk in cold butter.
Combine: Return chicken to skillet, spoon sauce over. Heat through.
Serve : Garnish with parsley. Serve immediately.

This creamy marsala sauce recipe is amazing! I guarantee you'll love it! Try it with chicken thighs for extra flavor. The marsala sauce for chicken thighs works great, trust me!

Ingredients & Equipment for the Best Chicken Marsala Recipe

Alright, mate. Let's talk about what you need to make a truly stonking marsala sauce recipe . Honestly, getting the right ingredients makes all the difference.

You know? It's like building a house; you need good bricks.

Main Ingredients Breakdown

This is where the magic begins. We're aiming for an Italian chicken recipe that's better than your local.

Chicken Breasts: You'll want 4 boneless, skinless chicken breasts. Aim for around 6 oz (170g) each. Now, here's a pro tip: pound them to about ½-inch thickness. It helps them cook evenly.
Flour Power: ½ cup (65g) of all-purpose flour. This is for dredging, gives your chicken a lovely crust.
Seasoning: 1 teaspoon (6g) of kosher salt and ½ teaspoon (2.5g) of freshly ground black pepper.
Oils & Butters: 2 tablespoons (30ml) of olive oil and 2 tablespoons (30g) of unsalted butter for searing. The combination gives the chicken fantastic color and flavour.
Mushrooms: 8 oz (225g) of cremini mushrooms, sliced. Cremini, also known as brown button mushrooms, have the best flavour.
Garlic: 2 cloves of minced garlic. Don't skimp on the garlic.
Marsala Wine: ¾ cup (180ml) of dry Marsala wine. This is key. Don't use sweet Marsala, or your sauce will be all wrong.
Chicken Broth: ½ cup (120ml) of low-sodium chicken broth.
Finishing Touches: 2 tablespoons (30g) of cold, cubed unsalted butter (for emulsifying the sauce at the end), and 2 tablespoons (15g) of chopped fresh parsley for garnish. Also 1 tablespoon (15ml) heavy cream (optional).

Seasoning Notes and Enhancements

The key to a good mushroom marsala sauce lies in balance. Garlic is your friend. Don't be shy.

For a bit of extra oomph, try adding a pinch of dried thyme or oregano. If you're feeling fancy, a splash of Worcestershire sauce can add a lovely savory depth.

If you haven't got Marsala, a dry sherry will do in a pinch. A little dry white wine and a teaspoon of brandy can stand in for it too.

Equipment Needed

Let's keep it simple, yeah?

A large skillet, preferably cast iron or stainless steel, is essential for even heat distribution, making sure a consistent chicken marsala .
You'll need a meat mallet or a rolling pin to pound the chicken breasts.
Some shallow dishes or plates for dredging the chicken in flour.

That's it! Nothing too scary. This easy chicken marsala recipe is doable even if your kitchen isn't exactly kitted out like a professional chef's.

This makes for a really good chicken breast recipe . Honestly, you'll be amazed at how easily you can create a cracking homemade marsala sauce .

Now, if you want to make a creamy marsala sauce recipe this one is great.

Cooking with Marsala Sauce: A Piece of Italy in Your Kitchen

Honestly, who doesn't love a good chicken marsala recipe ? It's like a warm hug on a plate. My first attempt was a disaster.

The sauce was watery, the chicken was tough. But hey, we live and learn, right? Now, it's one of my go-to dishes.

This is how I nail it, with this easy homemade marsala sauce .

Prep Steps: Get Your Ducks in a Row

Essential mise en place : Slice 8 ounces of mushrooms, mince 2 cloves of garlic, pound 4 chicken breasts to 1/2 inch thickness, and measure out your ingredients. Organization is key, my friend!
Time saving organization tips : Get all your ingredients prepped before you even think about turning on the hob. It will save you so much stress. Trust me!
Safety reminders : Wash your hands and cutting boards after handling raw chicken. Nobody wants salmonella for dinner.

The Magic Happens: step-by-step Process

Dredge : Combine 1/2 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat the chicken breasts, shaking off the excess.
Sear : Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet on medium high. Sear each chicken breast for 4- 5 minutes per side, reaching an internal temp of 165° F ( 74° C) . Remove and set aside.
Sauté : Add the mushrooms and sauté until they're browned (about 5- 7 minutes ). Then, add the garlic and cook until fragrant (about 1 minute ).
Deglaze : Pour in 3/4 cup of dry Marsala wine , scraping up those tasty browned bits from the bottom. Simmer for 2- 3 minutes , reducing the wine slightly. This step is very important for the final marsala wine sauce
Simmer : Add 1/2 cup chicken broth and simmer for 3- 5 minutes until the sauce thickens a bit. Thinking of adding a tablespoon of heavy cream at this point for an even creamy marsala sauce recipe .
Emulsify : Take the pan off the heat. Whisk in 2 tablespoons of cold, cubed butter, a bit at a time, until the sauce is shiny.
Combine : Return the chicken to the pan, coating it in the glorious sauce. Reheat through.
Garnish : Sprinkle with 2 tablespoons fresh parsley and serve immediately. Boom! You've got a stunning Italian chicken marsala recipe ready to impress.

Pro Tips to Level Up Your Marsala Game

Don't overcrowd the pan when searing the chicken. Work in batches for that perfect golden brown colour.
Avoid sweet Marsala wine; it'll make the sauce too sickly. Opt for the dry kind for that authentic flavor. For marsala sauce for chicken thighs you can also use this method, just take into account that the thighs take longer in the pan.
Mistake Alert: Overcooking the sauce makes it bitter. Simmer gently, my friend!

Alright, here's a section of the chicken marsala recipe article let's make it properly brilliant, yeah?

Recipe Notes: Your Questions, Answered!

Honestly, making the best chicken marsala recipe should be fun, not stressful. These are just a few thoughts, stories, and experiences I've picked up over time. Let's get right into it!

Serving Suggestions: "How Should I Dish This Up?"

Think of plating this bad boy like a proper chef! A dollop of creamy mashed potatoes or some polenta works wonders.

Both soak up that lush marsala wine sauce beautifully. Fancy a bit of green? Steamed green beans or roasted asparagus are the business.

Oh, and speaking of drinks: cracking open a crisp Italian white wine? Pinot Grigio or Vermentino. That’s the stuff! It cuts through the richness perfectly.

You know? Just trust me on this one.

Storage Tips: Keeping the Goodness Fresh

Right, so you’ve got leftovers (if you’re lucky!). Pop the chicken in an airtight container. It'll be grand in the fridge for about three days.

Freezing? Yeah, you can freeze it. The sauce might change a bit, but it'll still be tasty.

For reheating: low and slow is the key. A gentle simmer on the hob is best, or a quick zap in the microwave.

Just don't nuke it to oblivion, okay? We want that mushroom marsala sauce to stay delish.

Variations: Let's Get Creative

Fancy a change? Why not try using chicken thighs instead of chicken breast recipe ? They bring a richer flavour to this italian chicken recipe , and are perfect for a tasty marsala sauce for chicken thighs twist.

Just cook them a bit longer, yeah?

Veggie night? No worries. Portobello mushrooms are your best mate. They soak up that homemade marsala sauce like nobody's business.

Use vegetable broth instead of chicken broth. Boom! Vegetarian easy chicken marsala sorted.

Nutrition Basics: The Good Bits

Each serving is roughly around 350 calories. Don't freak out, it's mostly protein. You're looking at about 35 grams of protein.

Also 15 grams of fat, 12 grams of carbs, and a smidge of sugar (4 grams). Sodium? About 400mg. This dish is packed with flavour.

So, there you have it all the little extras to make your marsala sauce recipe truly shine. The creamy marsala sauce recipe is a joy.

Get stuck in, have a laugh, and make some amazing food. You got this!

Frequently Asked Questions

What is Marsala wine, and can I substitute it in this marsala sauce recipe?

Marsala is a fortified wine from Sicily, Italy, known for its rich, nutty flavor. It's what gives the sauce its signature taste. While ideally you'd use it, if you're in a pinch, a dry sherry or a blend of dry white wine with a splash of brandy can work.

Just don't expect quite the same depth of flavor - it's a bit like trying to make a proper cuppa without Yorkshire Tea!

My marsala sauce is too thin! How do I thicken it up?

A thin marsala sauce usually means it hasn't reduced enough. Simmer it gently for a few more minutes, allowing the liquid to evaporate. You can also whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water to create a slurry add it gradually until you reach your desired consistency.

Just remember: slow and steady wins the race!

Can I make this marsala sauce recipe ahead of time?

Absolutely! The sauce itself can be made a day or two in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When you're ready to serve, gently reheat the sauce on the stovetop and add the freshly cooked chicken. It's a real time saver when you're prepping for a dinner party.

Think of it as your secret weapon for stress free entertaining!

What's the best way to store leftover chicken marsala?

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or in the microwave. Be mindful that the sauce might thicken upon refrigeration, so you may need to add a splash of chicken broth or water to loosen it up.

No one likes a dry chicken experience!

Is chicken marsala healthy? What are the nutritional considerations?

Chicken marsala, while delicious, isn't exactly a health food. It contains a fair amount of fat from the butter and oil, and some sodium. However, it's also a good source of protein. To make it healthier, you could use less butter, opt for olive oil spray, and use low-sodium chicken broth.

You could also serve it with a generous portion of steamed veggies to balance out the meal. Everything in moderation, as they say!

Can I freeze the Marsala sauce?

Freezing the Marsala sauce on its own is possible, but the texture might change slightly due to the dairy content (if you added cream). Cool it completely, then store in a freezer safe container for up to 2 months. When thawing, do so overnight in the refrigerator.

You might need to whisk it vigorously when reheating to bring it back to its original consistency, perhaps adding a fresh knob of butter to smooth it out. It's not ideal but it works!