This classic Chicken Marsala brings the flavors of an Italian restaurant into your own kitchen. With a short ingredient list and simple steps, it’s ideal for a weeknight dinner or a cozy date-night meal.
Legend says a Sicilian chef first prepared this dish for French families during the Napoleonic era, blending Italian technique with a fortified wine sauce. The recipe traveled with Italian immigrants to the United States in the early 20th century and is now a beloved staple on menus worldwide.
Some versions use veal, but chicken is the most common and approachable choice. This recipe is one of the first I learned and perfected — it’s forgiving, quick, and relies mostly on pantry staples.
In this Article
- A Note From Giangi
- What is Chicken Marsala
- What is Marsala?
- Ingredients
- Equipment
- Step by Step
- Pro Tips
- Serving Suggestions
- Substitutions & Variations
- Storing & Reheating
- FAQ
A Note From Giangi
Easy: You don’t need to be an experienced cook. This is a great beginner dish.
Minimal ingredients: Most items are likely already in your pantry.
Restaurant-quality at home: Make a memorable meal without leaving the house.
Widely loved: Chicken Marsala is a crowd-pleaser that’s perfect to share.
What is Chicken Marsala
Chicken Marsala features thin chicken cutlets pan-fried and finished in a savory Marsala wine sauce. It’s rich, flavorful, and commonly found on restaurant menus. This version is straightforward and quick to prepare at home.
What is Marsala?
Marsala is a fortified wine from Sicily with a deep, slightly smoky character. Distilled spirit is added to local grapes, and the wine ranges from dry to sweet depending on production. For savory dishes like Chicken Marsala, use dry Marsala; sweet Marsala is more appropriate for desserts.
Ingredients
Simple and short — assemble the ingredients before you start.
Skinless chicken breasts – pound thin or slice in half lengthwise so pieces cook evenly.
Unsalted butter – helps control seasoning and finishes the sauce for a silky texture.
Extra-virgin olive oil – used with butter to prevent burning while cooking.
All-purpose flour – for dredging the chicken; it helps thicken the sauce and gives a golden crust.
Dry Marsala wine – the star ingredient; a reasonably good bottle makes a noticeable difference.
Salt and black pepper – to taste.
Equipment
Essential tools: a meat mallet (or rolling pin) to flatten chicken, parchment paper to keep pieces steady while pounding, a large skillet for cooking, and tongs for turning the chicken.
Step by step on how to make Chicken Marsala
Have all ingredients ready. The recipe moves quickly once you begin.
Preparing the chicken
- Place chicken halves between parchment paper and pound to an even thickness with a meat mallet or rolling pin.
- Season both sides generously with salt and pepper, then dredge in flour. Shake off excess and set aside.
Ready to start cooking
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-low heat.
- Add the floured chicken, working in batches so the pan isn’t crowded, and cook until golden on both sides.
- When the chicken is nearly cooked through, remove the skillet from the heat and pour in the Marsala wine. Return the skillet to the stove and turn the chicken to coat; the sauce will thicken as it reduces.
- Add the remaining tablespoon of butter and gently swirl the pan until the sauce is glossy and combined.
- Serve immediately.
Pro Tips
- Cast iron and copper heat quickly; lower heat if the pan splatters.
- If you prefer not to pound the breasts, slice them lengthwise to make thinner cutlets.
- Cook in batches to avoid overcrowding and ensure an even golden crust.
- When adding alcohol to a hot pan, remove the pan from direct heat, pour in the wine safely, then return to the stove starting on low heat and increase as needed.
Serving Suggestions
Chicken Marsala pairs beautifully with pasta such as linguine or spaghetti, creamy mashed potatoes, buttered egg noodles, or a simple roasted vegetable like asparagus.
Substitutions and Variations
- If you don’t have Marsala, Madeira or dry sherry can substitute in a pinch, though Marsala is traditional.
- Chicken thighs work as an alternative—cook them a bit longer until fully done.
- Veal scaloppini is a classic alternative to chicken.
- Add sliced cremini mushrooms: sauté first to release moisture, then continue the recipe and finish with the wine to build flavor.
Storing and Reheating
Make-ahead: You can keep the cooked chicken in the sauce over a very low simmer, covered, for up to 20 minutes before serving.
Storing: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a small saucepan over low heat, stirring occasionally. If the sauce is too thick, add up to 1/4 cup chicken stock to loosen it.
Frequently Asked Questions
What is traditionally served with Chicken Marsala?
Pasta is traditional, but mashed potatoes, buttered noodles, rice pilaf, or roasted vegetables all pair well.
Is Chicken Marsala eaten in Italy?
Yes—Marsala has Sicilian origins and the dish is enjoyed in Italy, often with mushrooms.
What is the difference between Chicken Piccata and Chicken Marsala?
Both use thin pan-cooked chicken, but Piccata features white wine, chicken broth, lemon, and capers for a bright, tangy sauce. Marsala is richer and uses dry Marsala wine, often yielding a deeper, slightly sweet-savory sauce.
Should I use dry or sweet Marsala?
Use dry Marsala for a proper savory Chicken Marsala. Sweet Marsala makes the sauce noticeably sweeter and is better reserved for desserts.
Video: Cook Along With Me
Chicken Marsala
Ingredients
- 4 skinless chicken breasts, pounded thin or 8 small
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- Flour for dredging
- 3/4 cup dry Marsala wine (up to 1 cup if desired)
- Salt and pepper to taste
Instructions
- Place chicken breast halves between parchment paper and pound to an even thickness.
- In a large skillet over medium-low heat, add the olive oil and 2 tablespoons butter.
- Season and dredge chicken in flour. Add to the skillet without overcrowding.
- When the chicken is almost cooked, remove the skillet from heat and add the Marsala wine. Return to heat and turn the chicken to coat as the sauce reduces.
- Add the remaining tablespoon of butter and blend until the sauce is glossy.
- Serve immediately.
Equipment
- Meat mallet
- Large skillet
- Tongs
- Parchment paper
Notes
Pro Tips
- If using cast iron or copper, reduce heat to avoid excessive splatter.
- Slice breasts lengthwise if you prefer not to pound them.
- Cook in batches to maintain a golden crust.
- When adding alcohol to a hot pan, remove from heat, add the wine safely, then return to the stove and proceed on low to medium heat.
Nutrition
Calories: 307 kcal | Carbs: 6 g | Protein: 24 g | Fat: 15 g
Giangi’s Kitchen provides estimated nutrition facts; they are not calculated by a registered dietitian.
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