Chicken Marsala
Thin chicken cutlets in a mushroom Marsala wine sauce, served over noodles or potatoes.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 45 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Ready in 45 min, this chicken Marsala serves 4. Chicken Marsala is a mainstay of Italian American cooking, built from thin chicken cutlets, browned mushrooms, and a sweet-savory sauce of Marsala wine and broth.
Helpful guides
Instructions
Pound the chicken cutlets to an even half inch thickness between sheets of plastic wrap, then season both sides with half the salt and pepper. Dredge each piece lightly in flour, shaking off the excess so the coating stays thin. A light coat browns well and thickens the pan sauce.
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the foam subsides. Sear the cutlets in two batches for about 3 minutes per side until deep golden. Transfer to a clean plate and tent loosely with foil while the sauce comes together.
Add the remaining tablespoon of butter to the skillet with the mushrooms and shallot. Cook over medium heat for 6 to 8 minutes, stirring often, until the mushrooms release liquid and brown well. Season with the remaining salt and pepper for balanced flavor.
Pour in the Marsala wine and scrape the browned bits from the pan bottom with a wooden spoon. Simmer for 2 to 3 minutes until slightly reduced and the sharp alcohol aroma fades. Stir in the chicken broth and bring the mixture to a steady simmer.
Return the cutlets and any collected juices to the skillet, spooning sauce over each piece. Simmer on low for 4 to 5 minutes until the sauce thickens lightly and the thickest cutlet reads 165 degrees Fahrenheit on an instant read thermometer. Keep the simmer gentle to protect the tender meat.
Rest the chicken in the sauce off the heat for 3 minutes so juices settle before serving. Spoon over buttered egg noodles or mashed potatoes with extra mushrooms and sauce on top. Refrigerate leftovers promptly and reheat gently to steaming for safe serving.
Troubleshooting — fixes, not repeats
- If the sauce tastes too sharp, simmer 2 minutes longer so the wine reduces further before returning the chicken to the pan.
- If cutlets cook unevenly, the pounding was uneven; aim for a true half inch across each piece and sear similar sizes together.
- If mushrooms steam instead of browning, the pan is crowded; cook them in two batches with space between slices.
- If the sauce stays thin, simmer uncovered 2 to 3 minutes more; the flour from the dredge needs time to thicken the liquid.
Make it your way
- Serving with rice or naan: For a lighter plate, use 1 tablespoon of butter total and serve the cutlets with roasted vegetables and a measured half cup of sauce per serving.
- For a creamy version, stir one half cup of heavy cream into the finished sauce and simmer 2 minutes until slightly thickened.
- Swap cremini for a mix of button and shiitake mushrooms for deeper flavor.
- Serve over creamy polenta instead of noodles, with steamed asparagus alongside.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a covered skillet over medium-low heat with a splash of broth until the sauce simmers and the chicken reaches 165 degrees Fahrenheit.
Freeze cooled chicken and sauce without noodles up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
Can I make chicken marsala without wine?
Yes. Replace the Marsala with an equal amount of chicken broth plus 1 tablespoon of balsamic vinegar for depth. The sauce will be less sweet and glossy, so simmer until reduced and finish with 1 extra tablespoon of butter. The chicken still needs 165 degrees Fahrenheit internally.
What should I serve with chicken marsala?
Buttered egg noodles, mashed potatoes, or white rice all catch the sauce well. Add a simply dressed green salad or roasted green beans for contrast. Warm rolls help with extra sauce, and sparkling water with lemon suits the sweet-savory flavors.
Can I use chicken breasts instead of cutlets?
Yes. Slice boneless breasts horizontally into half inch cutlets and pound even. Thicker pieces need longer searing and can dry out, so keep them thin and check 165 degrees Fahrenheit early. Tenders also work but cook faster, so reduce simmering time slightly.