Classic Chicken Marsala with Mushrooms and Garlic

Chef’s secret: if you want restaurant vibes from a weeknight dinner, the trick is in the pan temperature and a splash of Marsala. I guard this little tip like a spice rack heirloom — get the pan hot enough and the sauce will sing. The first time I discovered that a quick sear, a handful of mushrooms, and a boozy hit of wine could turn plain chicken into something swoon-worthy, I never looked back. This Classic Chicken Marsala recipe keeps things simple, uses pantry-friendly ingredients, and gives you silky, savory sauce that clings to the meat. Follow these steps and you’ll nail the balance of golden chicken, earthy mushrooms, and that slightly sweet, deep Marsala flavor every single time.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This Chicken Marsala tastes like you spent hours fussing, but comes together fast — perfect for a cozy weeknight or an impressive date-night dinner. You get crispy, golden-edged chicken, tender mushrooms, and a glossy, slightly sweet sauce that smells like a little Italian bistro. It’s comfort food with class: savory, buttery notes, a hint of garlic, and wine that brightens without overpowering. And honestly, it’s so easy even your most distracted roommate can’t mess it up.

Ingredients

For the Main Dish:

• 1 1/2 to 2 lb boneless, skinless chicken breasts (about 3–4 breasts)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini or button mushrooms, sliced
• 3 garlic cloves, minced
• 3/4 cup Marsala wine (dry or sweet — I use dry)
• 1 cup low-sodium chicken stock
• 1/4 cup heavy cream (optional, for a silkier sauce)
• 1 tbsp fresh lemon juice (optional, to brighten)
• 2 tbsp chopped fresh parsley, for garnish

For the Sauce / Garnish (if applicable):

• Extra butter (1 tbsp) to finish the sauce for shine
• Fresh parsley and lemon wedges to serve

How I Make It

Step 1:

Trim the chicken breasts, then place each between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper. Dredge briefly in flour, shaking off the excess. Heat a large skillet over medium-high heat until it feels hot — you want that satisfying sizzle when the chicken hits the pan.

Step 2:

Add 2 tbsp olive oil and 1 tbsp butter to the skillet. When the fat shimmers and the oil moves easily, sear the chicken for about 3–4 minutes per side, until each side gets a deep golden crust. Transfer the chicken to a plate and tent with foil while you build the sauce (don’t skip tenting — it keeps the juices happy).

Step 3:

Lower heat to medium and add the remaining 1 tbsp butter. Toss in the sliced mushrooms and sauté for about 5 minutes, stirring, until they release moisture and develop golden edges. Add the minced garlic and cook 30 seconds until fragrant — you should smell that cozy garlic aroma. Pour in the 3/4 cup Marsala and scrape up browned bits from the pan; let the wine reduce by about half, bubbling and smelling noticeably sweeter and richer.

Step 4:

Add the 1 cup chicken stock and bring the sauce to a gentle simmer. Stir in the optional 1/4 cup heavy cream if you like a richer sauce, then nestle the chicken back in the pan. Simmer for another 4–6 minutes, spooning sauce over the chicken. Look for golden edges and a tender center; check with a thermometer to confirm the internal temp reaches 165°F.

Step 5:

Remove the pan from heat and finish the sauce with the final 1 tbsp butter and a splash of 1 tbsp lemon juice if using — this gives a glossy shine and brightens flavors. Spoon sauce over the chicken, sprinkle with chopped parsley, and serve immediately with mashed potatoes, pasta, or crusty bread to soak up every last drop.

Pro Tips

• Use a meat mallet to get the chicken to an even thickness; that ensures even cooking and juicy results.
• Don’t skip the pan deglaze with Marsala — those browned bits are pure flavor gold.
• If your mushrooms brown too fast, lower the heat; you want them tender, not burnt.
• Prefer less alcohol? Let the Marsala reduce a little longer so the boozy edge softens into sweet depth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use firm tofu, pressed and pan-fried for a vegetarian option. The sauce stays the same; texture becomes chewier and lighter on protein.
• Marsala ↔ Dry Sherry or Madeira: Both make solid replacements — sherry gives a similar nutty, sweet profile.
• Heavy cream ↔ Greek yogurt: Use plain Greek yogurt (stir in off-heat to avoid curdling) for a tangier, lighter sauce.
• Gluten-free: Use rice flour or a 1:1 gluten-free flour blend for dredging.

Variations & Tips

• Spicy Marsala: Add a pinch of red pepper flakes with the garlic for gentle heat.
• Kid-friendly: Omit Marsala and add a little chicken stock and a splash of balsamic for sweetness kids love.
• Mushroom extravaganza: Use a blend of shiitake, oyster, and cremini for deeper umami.
• Herbed twist: Stir in 1 tsp chopped fresh thyme with the mushrooms for an herbal lift.
• One-pan dinner: Serve chicken and sauce over quick-cooking orzo tossed right in the pan for less cleanup.
• Creative twist: Add sun-dried tomatoes and olives for a Marsala-meets-Mediterranean spin.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook through the sauce and chicken, then cool and store in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Cook in batches so the pan stays hot and you get proper browning. Use a bigger skillet or two pans to avoid overcrowding and adjust simmer time slightly if the pan fills up.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1 1/2 tbsp oil to replace 2 tbsp butter) and add a splash of butter at the end if you can.

How do I know it’s done?

Look for golden-browned edges and a firm but springy center. For safety and best texture, the internal temperature should reach 165°F. The sauce should coat the back of a spoon and smell rich and slightly sweet.

What if I don’t have ingredient X?

No Marsala? Use dry sherry or Madeira, or mix 1/2 cup red or white wine with 1 tbsp brandy. No mushrooms? Use thinly sliced zucchini or bell peppers for a different but tasty texture.

How I Like to Serve It

I usually plate this Chicken Marsala over buttery mashed potatoes or a pile of al dente spaghetti to catch the sauce. A simple green salad with a lemony vinaigrette brightens the plate, and a glass of the same wine you cooked with feels delightfully cheffy. It works for weeknights, cozy Sunday suppers, or when friends pop by unexpectedly.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on the stove and add a splash of stock to refresh the sauce.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to be confident.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!