Classic Chicken Marsala

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Creamy Chicken Marsala is an Italian-American favorite: golden, tender chicken cutlets in a silky Marsala wine sauce with cremini mushrooms, shallots, fresh thyme, and sweet roasted garlic. A one-pan dinner that tastes like a night out, made in your own kitchen!

Chicken Marsala: Classic Italian-American Pan-Seared Chicken

Chicken Marsala (pollo al Marsala) is a classic Italian-American dish made with thin, flour-dusted chicken cutlets (scaloppine), golden cremini mushrooms (funghi), and shallots (scalogni) in a glossy dry Marsala wine sauce. 

So where does the name come from? It's all about the wine. Marsala is a fortified wine from western Sicily, named after the port town of Marsala. The dish is a variation of Italian scaloppine (Sicily's scaloppine al Marsala), where thin veal cutlets are dredged in flour, pan-seared, and finished in a wine sauce. Italian-American cooks adapted the dish using chicken instead of veal.

There's no single right way to make it. Some versions are light and brothy, others are rich and creamy. My version is creamy, and I add sweet roasted garlic. I kept the traditional technique (a quick sear, a proper wine reduction, and everything in one skillet) so it tastes authentic but still comes together in about 45 minutes.

If you love a good pan sauce like my Chicken Saltimbocca or Chicken Provençal, this one will feel right at home. If you like pasta with your chicken, check out my Chicken Marsala Fettuccine.

Best Chicken for Chicken Marsala

Boneless, skinless chicken breasts are the classic choice. The trick is to slice each breast in half lengthwise, then pound the pieces to an even thickness. Thin cutlets sear fast, cook evenly, and stay tender. Here are the cuts of chicken I used and other suitable options:

• Chicken breasts: I use 3 medium breasts, which gives me 6 cutlets, one per serving. If your breasts are large, you may get 8 thinner cutlets instead.
• Other suitable cuts: Store-bought thin-sliced chicken cutlets are a great shortcut. Skip the slicing and just pound them evenly. Boneless, skinless thighs work too, but sear them a minute or two longer per side.
• Flour dredge: A light coat of all-purpose flour helps the chicken brown and gently thickens the sauce later. For gluten-free, use a 1:1 gluten-free flour blend.

Choosing the Right Marsala Wine

• What is Marsala wine? Marsala is a fortified Sicilian wine, which means a grape spirit (usually brandy) is added to it. It tastes rich and nutty, with hints of dried fruit, brown sugar, and vanilla, which give the sauce its warm, savory-sweet flavor. Marsala comes in three sweetness levels: secco (dry), semisecco (semi-sweet), and dolce (sweet).
• Dry Marsala wine: Use dry Marsala, not sweet. Sweet Marsala is meant for desserts and will make the sauce taste sugary. Look for it in the wine aisle. There's no need to buy an expensive bottle.
• Non-alcoholic substitute: Most of the alcohol cooks off as the wine reduces. For an alcohol-free version, use ¾ cup extra chicken broth plus 1-2 teaspoons balsamic vinegar.
• Other wine swaps: Dry sherry or Madeira are the closest matches.

Other Ingredients You Need:

• Garlic: I roast one whole head. Roasting softens the cloves into a sweet, spreadable paste. If you don't have time to roast the garlic in the oven, use 3 cloves of fresh garlic, minced, and cook for 30 seconds.
• Italian Seasoning: A simple blend of dried herbs that seasons the chicken before searing.
• Flour: A light coating of all-purpose flour gives the chicken a golden crust. It also helps thicken the sauce a little. Use a 1:1 gluten-free flour if needed.
• Olive Oil & Butter: I sear the chicken in both. The oil keeps the butter from burning, and the butter adds flavor.
• Mushrooms: I like cremini (baby bella) mushrooms for their earthy flavor. White button or sliced baby portobello mushrooms also work.
• Shallots: They're milder and sweeter than onion. Half a small yellow onion is fine if that's what you have.
• Chicken Broth: Balances the wine and adds savory flavor. I recommend low-sodium broth so you can control the salt.
• Heavy Cream: Makes the sauce creamy and smooth. I don't recommend milk here because the sauce will be too thin.
• Fresh Herbs: Add thyme to the sauce, and parsley on top for a pop of color!

How to Make Chicken Marsala (Step-by-Step Photos)

Note: This is only an overview of the recipe with helpful step-by-step photos. The full recipe and ingredient amounts are at the bottom of this post in the recipe card.

• Roast the garlic: Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast it in the oven at 400°F (200°C) for 30 to 35 minutes. Squeeze out the soft cloves and mash them into a paste.

• Prep the chicken: While the garlic roasts, slice the breasts into cutlets, pound them evenly, season, and dredge lightly in flour.
• Sear: Cook the chicken in olive oil and butter for 3 to 4 minutes per side until golden. Work in batches so the pan isn't crowded, then set the chicken aside.

• Mushrooms and shallots: Melt more butter in the same skillet and cook the mushrooms until browned. Add the shallots and cook until soft, then stir in the garlic paste for 30 seconds.
• Deglaze: Pour in the Marsala and scrape up the browned bits from the bottom of the pan. Those bits are pure flavor, so don't skip this. Simmer until the wine reduces by half.

• Simmer the sauce: Add the broth, cream, and thyme. Simmer for 4 to 5 minutes, until the sauce thickens enough to coat a spoon.
• Finish: Return the chicken to the pan, spoon the sauce over the top, and simmer for 2 to 3 minutes. Sprinkle with parsley. And that's it! Ready to serve!

How to Serve It

• Over something creamy: Chicken Marsala is wonderful over my Mashed Potatoes with Roasted Garlic, which double down on the garlic and soak up every bit of sauce. My Creamy Garlic Parmesan Orzo, buttered egg noodles, fettuccine, or creamy polenta are great options too.
• Green sides: I love Garlic Green Beans with Parmesan, Green Beans with Pine Nuts, or Cheesy Baked Asparagus with Bacon. My sautéed spinach is another easy Italian-style pairing.
• Fresh salads: For something fresh on the side, try this apple spinach salad or a colorful fall harvest salad.
• Bread for the sauce: You'll want my garlic butter dinner rolls or garlic bread for the last bit of sauce. Slices of my Classic Italian-American Stromboli are such a good side, too.
• Hosting a dinner party? Go all out with Easy Scalloped Potatoes or Tuscan Marry-Me Butter Beans on the side. Then finish the Italian way with my Classic Italian Tiramisu for dessert.

More Italian-Inspired Dinners

• Chicken Piccata Orzo
• Sausage Ragu (Slow-Simmered Italian Meat Sauce)
• Chicken Saltimbocca
• Braised Pork Ragu Pappardelle
• Stuffed Shells
• Italian Wedding Soup (Beef + Pork Meatballs)
• Chicken Provençal
• Chicken Marsala Fettuccine