Chicken Mushroom Marsala is the epitome of comfort food. Serve it all on its own or atop pasta, mashed potatoes or rice.
This Chicken Mushroom Marsala recipe is about to join your rotation of weeknight chicken recipes. If you’ve never tried this dish before, picture this: tender juicy chicken swimming in a rich sauce of cream, Marsala wine and sauteed mushrooms.
So, put down your phone, close your Yelp search for local Italian restaurants and pop on your apron. You’re about to make restaurant-worthy Mushroom Chicken Marsala in the comfort of your own kitchen. Did we mention how easy it’s going to be?
Tips For the Best Chicken Marsala
- Filet and tenderize the chicken. Filet your breasts to ensure that your chicken breasts cook evenly and quickly. Then, wrap each piece in plastic wrap (prevents a big mess) and pound them with a meat tenderizer. This process will make your chicken super juicy — don’t skip it!
- Brown the chicken. Browning your chicken creates a lovely, golden-brown crust. When you ladle your mushroom Marsala sauce on top, you’ll be grateful for how the crispy chicken compliments it.
- Chop your mushrooms uniformly. To prevent uneven cooking time and texture, try to chop your mushrooms into the same-sized pieces.
- Go out of your way to use Marsala wine. It might be tempting to use whatever red wine you have hanging out at home, but Marsala wine truly makes this dish what it is.
- Don’t clean that pan. After you brown your chicken, make sure to cook the mushroom Marsala sauce in the drippings. Trust us, this adds so much flavor to your sauce (and saves you a dish to clean).
- Experiment with different mushrooms. Typically brown or cremini mushrooms are used for Chicken Mushroom Marsala, but you can swap them out for your favorite ‘shroom. Try portabellas or chanterelles if you’re feeling fancy.
All About Marsala Wine
Marsala wine hails straight from Sicily. It’s a fortified wine (a wine that is enhanced with a distilled spirit), similar to port, sherry, vermouth and Madeira.
Marsala is typically fortified with brandy and has nutty notes and hints of brown sugar. It can range from sweet to dry and is used in both savory and sweet cooking. For this recipe, you will want to use a dry Marsala.
If you must substitute the Marsala wine, use dry sherry, dry Madeira or pinot noir.
How To Make Chicken Marsala
- Filet and tenderize chicken breasts.
- Mix flour with seasonings and preheat a skillet with oil.
- Dredge each piece of chicken in flour and fry until golden brown on both sides.
- Slice mushrooms and onions.
- Cook mushrooms and onions in the same pan and set aside.
- Add Marsala wine to the pan and cook until liquid reduces, stir in cream and bring to a boil. Return the onions and mushrooms.
- Ladle sauce on top of the chicken and serve hot!
Serving Chicken Marsala
Pair your Chicken Mushroom Marsala with mashed potatoes for your next Sunday family dinner. You can also serve it on top of steamed white rice or homemade pasta noodles. Don’t forget a crusty hunk of bread to sop up all that beautiful sauce.
Other Chicken Recipes to Try:
- 5 Minute Grilled Chicken – The perfect grilled chicken for everything from salads to burritos to sandwiches.
- Instant Pot Chicken Thighs – Bust out the Instant Pot and prep these easy chicken thighs on Sunday to have on hand for quick meals throughout the week.
- Chicken Lo Mein – Noodles, veggies and chicken in the best sauce.
- 30-Minute Low-Carb Chicken – The one-pan chicken is covered in a creamy sauce and low on carbs. That’s a win-win.
- Filet your chicken breasts. Wrap each piece in plastic wrap and pound with a meat tenderizer.
- On a plate, season flour with salt and pepper and stir to combine. Heat a deep skillet with olive oil over medium-high heat.
- Dredge each side of chicken breast with flour. Cook chicken until golden brown on each side. Ensure the internal temperature is 165 °F.
- Using the same skillet you pan-fried your chicken in, cook the mushrooms and onion until they are browned and tender.
- Add Marsala wine and cook for a minute, or until the volume reduces by half. Stir whipping cream into the wine and bring it to a boil.
- Add the chicken back to the mix. Serve right away!
This is absolutely amazing. My husband didn't like the sweet taste so I substituted the marsala wine with Pinot noir. The hubby and kids absolutely love it and usually get seconds. I usually double or triple the recipe to make enough for two to three days
Hey Chrystal, This is an amazing review, thank you for sharing this feedback. Great tips with the wine, I am sure they will come in handy for others. Thanks for sharing.
I know this blog is almost a year old, however, i just found it and was wondering if you have any advice on what would be good a non-dairy substitute for the whipping cream?
Hey, I haven't made this recipe without dairy, unfortunately, I don't have a good recommendation. If you find a way to make it without dairy, please share, I think it will help so many people.
Is there any way to substitute the marsala wine for something non-alcoholic?
Hi, there is a cooking marsala wine you can use. Hope this helps/
I just found your website I’ve been spending the last hour and a half going through all your wonderful recipes and saving to my favorite recipe file! Have a question about the chicken marsala can you use chicken thighs instead of chicken breast? Thank you!
Hey Vicky, welcome to the blog. I am glad you found us. You can use chicken thighs but be sure to cut off any extra fat.
Hi, where did your mushroom appetizer recipe disappear? I really wanted to make it but can't find it anymore.
Actually, that recipe was published by a friend of mine. Here is the recipe: https://simplyhomecooked.com/…
Looks amazing. Cannot wait to try this one!
Katie, thank you and I hope you love it!
So, so good! I will take this over mashed potatoes anytime! It is tons of flavor & the chicken is super tender!
Natalie, the combo with mashed potatoes sound so perfect. Enjoy!
Delicious - great dinner! My family really enjoyed your recipe!
Melissa, that is so good to hear. Thank you for sharing!
you are my Christmas go-to cooking site lol 🙂
I made this and it was really good. I had to add more heavy whip because the wine tasted too strong
Yana, your comment is really sweet. Keep me posted what else you tired, I like hearing different tips from ppl.
Adding more heavy whip sounds delicious, it was probably extra creamy 🙂
Where did you purchase Marsala wine? And what brand do you use?
I purchased my from Trader Joes, it's the only one that they have.
Yum, I was looking for a good recipe for Chicken Marsala. Will be trying this recipe soon:)
Marina, I think you will really like it. I made a bit too much for our family so we reheated for a few days. It was still as good as on the first day.
But keep me posted, I love reading your feedback 😉
This chicken looks really good!
Thank you Luba!