Juicy Chicken Marsala Recipe

Juicy Chicken Marsala Recipe tastes rich, savory, a little sweet from the marsala-style sauce, and incredibly comforting with every bite. It works perfectly for busy weeknights or at-home date nights and takes about 40 minutes from start to finish. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I managed it there, you can absolutely nail it at home.

Why You Should Try This Juicy Chicken Marsala Recipe

This Juicy Chicken Marsala Recipe gives you tender, golden chicken cutlets in a creamy mushroom sauce with deep, caramel-like flavor. The sauce clings to the chicken and tastes amazing over mashed potatoes, pasta, or simple rice.

You cook everything in one skillet, so cleanup stays easy and weeknight friendly. The recipe uses simple pantry ingredients and a few tricks that keep the chicken juicy instead of dry and rubbery.

“This Juicy Chicken Marsala Recipe tasted like restaurant-level comfort food, but my sink only had one pan in it when I finished ★★★★★”

Ingredients You’ll Need

Chicken

• 4 small boneless skinless chicken breasts
  • If they look thick, slice them horizontally into cutlets so they cook evenly.
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning or dried oregano
• ½ cup all purpose flour
  • Use gluten free all purpose flour if you need a gluten free option.

Cooking fats

• 2 tablespoons olive oil
  • Use a neutral oil like avocado oil if you prefer.
• 2 tablespoons unsalted butter
  • Salted butter works too; just season a little lighter at the end.

Mushrooms and aromatics

• 8 ounces cremini or baby bella mushrooms, sliced
  • White button mushrooms also work; they taste milder.
• 2 cloves garlic, minced
• 1 small shallot, finely minced
  • Use ¼ cup finely minced yellow onion if you do not have shallots.

Sauce

• ¾ cup marsala-style cooking wine
  • Use a good quality grocery store marsala cooking wine; avoid very sweet dessert styles.
• ¾ cup low sodium chicken broth
  • Use regular broth and reduce the added salt if that is what you have.
• ½ cup heavy cream
  • Use half and half for a lighter version, but the sauce will coat a bit less.
• 1 teaspoon Dijon mustard
  • This adds depth and slight tang; you will not taste “mustard” as a main flavor.
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
• 2 teaspoons cornstarch mixed with 2 teaspoons cold water (optional, for thicker sauce)

Finishing touches

• 2 tablespoons chopped fresh parsley
• Extra salt and pepper to taste
• Fresh lemon wedges for serving (optional, but a squeeze brightens the sauce)

Equipment

• Large heavy skillet (10 to 12 inches, stainless steel or cast iron works best)
• Tongs for flipping chicken
• Cutting board and sharp knife
• Small bowl for dredging flour
• Whisk or fork for mixing the sauce and cornstarch slurry
• Measuring cups and spoons

Tips & Tricks

• Pound thick chicken breasts to an even ½ inch thickness so they cook quickly and stay juicy.
• Pat the chicken dry before seasoning so the flour coating sticks and browns nicely.
• Do not crowd the pan; cook chicken in batches so the pieces brown instead of steam.
• Let the mushrooms sit in the hot pan without stirring for a minute so they caramelize and deepen in flavor.
• Scrape up the browned bits from the bottom of the skillet when you add marsala-style wine and broth; those bits carry huge flavor.
• Taste the sauce near the end and adjust with salt, pepper, or a small squeeze of lemon to balance richness.
• If the sauce tastes too strong, add a splash of broth or cream; if it tastes too mild, simmer it a bit longer to thicken and concentrate.
• Keep the heat at medium to medium low once you add cream so the sauce stays silky and does not break.

How to Make Juicy Chicken Marsala Recipe

Prep the chicken

1. Lay the chicken breasts on a cutting board and slice them horizontally into thinner cutlets if they look thick.
2. Cover the pieces with plastic wrap and gently pound them with a meat mallet or rolling pin until they reach about ½ inch thickness.
3. Pat the chicken dry with paper towels, then season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
4. Add the flour to a shallow bowl and dredge each piece of chicken in the flour, shaking off any excess so the coating stays light.

Brown the chicken

1. Heat the olive oil and 1 tablespoon of butter in the large skillet over medium high heat.
2. When the fat shimmers and a tiny pinch of flour sizzles, lay in the chicken pieces in a single layer.
3. Cook the chicken for about 3 to 4 minutes per side until the crust turns golden and the center reaches 165°F.
4. Transfer the cooked chicken to a plate and tent it loosely with foil while you build the sauce.

Cook the mushrooms and aromatics

1. Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
2. Add the sliced mushrooms in an even layer and leave them alone for 2 minutes so they brown on one side.
3. Stir and continue to cook for another 3 to 4 minutes until the mushrooms turn deep brown and release their juices.
4. Add the minced shallot and garlic, then cook for 1 to 2 minutes until they turn fragrant and soften, but do not let the garlic burn.

Build the marsala-style sauce

1. Pour in the marsala-style cooking wine and use a wooden spoon to scrape up the browned bits from the bottom of the skillet.
2. Let the mixture simmer for 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly.
3. Stir in the chicken broth, Dijon mustard, Worcestershire sauce, and crushed red pepper flakes if you use them.
4. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes until it reduces a bit and the flavors concentrate.

Add cream and thicken

1. Lower the heat to medium low and stir in the heavy cream until the sauce looks smooth and creamy.
2. If you want a thicker sauce, stir the cornstarch and cold water together in a small bowl, then drizzle it into the simmering sauce while you stir.
3. Let the sauce bubble gently for 2 to 3 minutes until it coats the back of a spoon.
4. Taste and season with extra salt and pepper as needed.

Finish the chicken in the sauce

1. Slide the chicken pieces and any juices from the plate back into the skillet, nestling them into the mushroom sauce.
2. Spoon sauce over the chicken and let everything simmer together for 3 to 5 minutes so the flavors meld and the chicken stays juicy.
3. Sprinkle chopped fresh parsley over the top and give the sauce a final taste check.
4. Serve the Juicy Chicken Marsala Recipe hot with extra sauce spooned over each piece and a lemon wedge on the side if you like a bright finish.

What to Serve with Juicy Chicken Marsala Recipe

This Juicy Chicken Marsala Recipe pairs beautifully with creamy mashed potatoes, buttered egg noodles, or simple steamed rice that soaks up all that sauce. You can also serve it with roasted baby potatoes or a soft polenta if you want a cozy, restaurant style plate. Add a crisp green salad or steamed green beans for freshness and color. Garlic bread or warm crusty rolls also work great when you want something to swipe through the extra sauce.

Storage Options

• Store leftover Juicy Chicken Marsala Recipe in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat with a splash of chicken broth or cream until the chicken warms through.
• Freeze the chicken and sauce in a freezer safe container for up to 2 months, then thaw overnight in the fridge before reheating.
• Stir the sauce while you reheat so it turns smooth again and does not separate.

Juicy Chicken Marsala Recipe

Juicy Chicken Marsala Recipe features tender, golden chicken cutlets in a creamy mushroom marsala-style sauce that’s rich, savory, slightly sweet, and perfect for weeknights or at-home date nights.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Ingredients

  

• 4 small boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning or dried oregano
• 1/2 cup all purpose flour

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

• 8 ounces cremini or baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1 small shallot, finely minced

• 3/4 cup marsala-style cooking wine
• 3/4 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 2 teaspoons cold water

• 2 tablespoons chopped fresh parsley
• Extra salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions

 

1. Slice the chicken breasts horizontally into thinner cutlets if they are thick, then pound gently to about 1/2 inch thickness.
2. Pat the chicken dry with paper towels and season both sides with kosher salt, black pepper, garlic powder, onion powder, and dried Italian seasoning or oregano.
3. Place the flour in a shallow bowl and dredge each piece of chicken in the flour, shaking off any excess.

1. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the fat shimmers.
2. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until golden and cooked through.
3. Transfer the browned chicken to a plate and tent loosely with foil while you make the sauce.

1. Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet.
2. Add the sliced mushrooms in an even layer and cook without stirring for about 2 minutes to brown.
3. Stir and cook for another 3 to 4 minutes until the mushrooms are deep brown and have released their juices.
4. Add the minced shallot and garlic and cook for 1 to 2 minutes, stirring, until fragrant and softened without letting the garlic burn.

1. Pour in the marsala-style cooking wine and scrape up the browned bits from the bottom of the skillet.
2. Simmer for 2 to 3 minutes to let the alcohol cook off and the liquid reduce slightly.
3. Stir in the chicken broth, Dijon mustard, Worcestershire sauce, and crushed red pepper flakes if using.
4. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce reduces a bit and the flavors concentrate.

1. Lower the heat to medium-low and stir in the heavy cream until the sauce is smooth and creamy.
2. If you prefer a thicker sauce, stir the cornstarch and cold water together in a small bowl, then drizzle the slurry into the simmering sauce while stirring.
3. Let the sauce bubble gently for 2 to 3 minutes, until it coats the back of a spoon, then taste and adjust with salt and pepper as needed.

1. Return the chicken and any accumulated juices to the skillet, nestling the pieces into the mushroom sauce.
2. Spoon sauce over the chicken and simmer together for 3 to 5 minutes so the flavors meld and the chicken stays juicy.
3. Sprinkle with chopped fresh parsley, taste once more for seasoning, and serve hot with extra sauce and lemon wedges if desired.

Notes

Nutrition Information
Approximate per serving (1 of 4): 520 calories; fat 30 g; saturated fat 13 g; carbohydrates 18 g; fiber 1 g; sugars 4 g; protein 35 g; sodium 820 mg. Values will vary based on brands, add-ins, and portion size.