Chicken Marsala (The Cozy, Classic You’ll Make on Repeat)

Chicken Marsala is one of those classic Italian-American dishes that feels equal parts cozy and impressive. Rustic enough for a quiet night at home, but absolutely worthy of a dinner party.

There are some recipes that stay in my regular rotation because everyone loves them, the ones my guys ask for when they come home after being away from mom’s cooking for a while, the ones I make when my peeps come over for dinner, and the ones I lean on because I can make them ahead.

This chicken marsala is one of those recipes.

I’ve been making this recipe for as long as I can remember, tweaking it here and there over the years, and it’s finally landed right where I want it. And yes… it’s freaking delicious.

I won’t promise you a one-pan situation here. There are a few steps I won’t skip, because they’re exactly what gives this chicken marsala that cozy, rustic, restaurant-worthy feel.

I’ll walk you through the whole thing so you can feel totally confident from start to finish. I love serving this for a dinner party (hello, creamy Parmesan orzo on the side), and what I really love is that it’s make-ahead friendly.

I’m not exactly sure why I waited so long to post it; there were many nudges from my mama. Now share with everyone mom!

My hope is that this becomes your chicken marsala recipe. The one you make on repeat. The one people ask you for.

Chicken Marsala Recipe Ingredients

• Cremini mushrooms (also called baby bella mushrooms) – Earthy, meaty, and perfect for soaking up all that Marsala goodness.
• Butter – Used for sautéing and finished at the end for that extra silkiness in the sauce.
• Shallots – Milder and slightly sweeter than onions, sautéed with the mushrooms to build a soft, savory base for the sauce.
• Chicken breast – Pounded thin. This helps the chicken cook evenly and stay tender. I’ll get into why this matters in the how-to, but trust me, it’s worth the extra minute.
• Salt & Pepper – For seasoning.
• All-purpose flour – Just a light coating for the chicken to help it brown beautifully and give the sauce something to cling to.
• Olive Oil – Used to brown the chicken with some butter.
• Marsala wine – I use a grocery-store Marsala wine here.
• Chicken broth – Adds body to the sauce and keeps everything savory and well-rounded.
• Cornstarch – A small amount to gently thicken the sauce without weighing it down.
• Heavy cream – Added at the end for that luxurious, restaurant-style finish.
• Fresh lemon juice – Just enough to brighten everything up and balance the richness.
• Fresh parsley (optional) – A fresh, herby finish that adds a little color and brightness.
• Fresh sage (optional) – Lovely with the Marsala and mushrooms if you want a slightly deeper, cozy herbal note.

How to Make Chicken Marsala

Start with the mushrooms

We’re starting with the mushrooms, and this step matters. Browning the mushrooms low and slow with the shallots really brings out their meaty, earthy flavor, and it lays the foundation for the entire chicken marsala sauce.

If your mushrooms aren’t already sliced, go ahead and slice them evenly. Give them a quick rinse to remove any grit, then dry them well, this is important. Wet mushrooms won’t brown properly.

Heat a sauté pan over medium heat. Once the pan is hot, add the butter. You don’t want the butter to brown, just melt. Add the chopped shallots and sauté until fragrant, about 1 minute.

Add the sliced mushrooms to the pan, turn the heat down to medium-low, and season with salt. Now let them be. Stir occasionally, but give them time to release their moisture and really brown. This is where the flavor builds. We’ll work on the chicken while they’re doing their thing. The end result is deeply browned mushrooms with browned bits in the pan. When they are done, (about 15 minutes) turn off the heat and set aside.

We can go ahead and preheat the oven now to 300°F.

Get the chicken ready

I know it’s tempting to skip this step, but pounding the chicken is key. It tenderizes the meat and helps it cook evenly, which makes a huge difference in the final dish.

Pat chicken dry. Place the chicken breasts between two pieces of plastic wrap. Starting in the center of the chicken, gently pound outward until the thickness is even all the way across. You’re not trying to flatten it into oblivion, just even it out so there are no thick or thin spots.

If you don’t have a meat mallet, no problem. The bottom of a heavy skillet or pan works just fine. Use what you’ve got.

Once the chicken is pounded, take a look at the size. Depending on how large the breast is, I usually cut it in half with a knife. Otherwise, you end up with a pretty ridiculously large piece of chicken. If that’s your preferred serving, you do you, but I like portions that feel a little more reasonable. Season with salt and pepper on both sides.

Dip each breast in flour on both sides and shake off the excess. A light coating is all you need.

Brown the chicken

Heat the olive oil and a tablespoon of butter in a cast-iron skillet or large stainless steel skillet and cook the chicken until golden on both sides. About 3-4 minutes per side. You’re not cooking it all the way through here, just building flavor. Once browned, transfer the chicken to a platter and set aside. Work in batches if needed.

Build the sauce and finish

Once all the chicken has been removed from the skillet, add the Marsala wine. Scrape up all those browned bits from the bottom of the pan. Let it simmer down for about 1-2 minutes.

Add the cornstarch to 1 cup of the chicken broth, whisking until smooth. This will help thicken the sauce. Pour in the cup of chicken broth you just mixed and stir to combine.

Now, go back to the mushrooms. Turn the heat back to medium and add a tablespoon of Marsala wine to help scrape up the browned bits in the pan. Now, add the mushrooms to the skillet with the sauce.

Stir in the heavy cream. Let the sauce simmer for about 6–8 minutes, until it thickens. If it gets too thick, add a more chicken broth until it reaches your preferred consistency. I like mine on the thicker side. Add a tablespoon of butter to reach that silky consistency, and another tablespoon of marsala to give it that classic flavor profile.

Finish the sauce with a splash of fresh lemon juice to brighten everything up.

Add the chicken back to the skillet, spoon the sauce over the top, and transfer to your preheated 300°F oven. Cook for about 15 minutes, just until the chicken is cooked through and tender. Garnish with your heart’s content with chopped parsley and chopped sage.

Why This Chicken Marsala Works

This chicken marsala works because every step has a purpose. Nothing is rushed.

Starting with the mushrooms and letting them brown low and slow builds a deep, earthy base for the sauce. That flavor carries through the entire dish and gives the sauce richness without needing a ton of ingredients.

Pounding the chicken makes such a big difference. It tenderizes the meat and helps it cook evenly. It’s a simple step, but it’s one I never skip.

Lightly coating the chicken in flour helps it brown beautifully and gives the sauce something to cling to. Deglazing the pan with Marsala wine pulls up all those browned bits, which is where so much flavor lives. Never leave those behind.

Finishing the chicken in the oven keeps it tender and lets everything come together gently. The cream, lemon juice, and butter at the end balance the sauce—rich, but not heavy, and flavorful without being overwhelming.

It’s a thoughtful process, but not a hard one. And that’s what makes this chicken marsala restaurant-worthy while still feeling completely doable at home.

How to Make Chicken Marsala Ahead of Time

This chicken marsala is a great make-ahead dish, which is one of the reasons I love serving it when company’s coming.

You can prepare the dish up through adding the chicken back into the sauce, then let it cool and refrigerate. When you’re ready to serve, cover and reheat it gently in a 300°F oven until warmed through.

If the sauce thickens too much as it sits (which it will), just add a splash of chicken broth to loosen it up. Give everything a stir and you’re back in business.

This is one of those dishes that actually gets better after a little rest, which means less last-minute cooking and more time at the table with your peeps.

Storing and Reheating

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days.

To reheat, place it in a covered skillet or oven-safe dish and warm gently over low heat or in a 300°F oven until heated through. The sauce will thicken; add a splash of chicken broth to loosen it, then give everything a gentle stir.

I don’t recommend freezing this dish. With the cream-based sauce, freezing tends to change the texture, and it just isn’t the same when reheated. This is one of those recipes that’s best enjoyed fresh or within a few days.

A Few Helpful Notes Before You Dive In: FAQ’s

Let’s Keep It Cozy

I love sharing the recipes that have lived in my kitchen for years, and this chicken marsala is one I come back to again and again. You have to check out my Nanny’s chicken recipe and my chicken parmesan roll ups. Both are recipes that have been in our kitchen for as long as I can remember.

If you give either a try, I’d love to hear what you think, and even more, I hope they become one of your go-to dishes too.

Be sure to join the Cozy Crew so you don’t miss what’s coming next, and take a look around for my other make-ahead chicken recipes that I love serving when company’s coming. Cozy, reliable, and meant to be shared.

Thanks for being here and cooking along with me.

Print Recipe

5 from 1 vote

Chicken Marsala (The Cozy, Classic You’ll Make on Repeat)

A cozy, classic chicken marsala recipe with browned mushrooms and a rich Marsala wine sauce—perfect for dinner parties or weeknights.

Prep 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Author: Lorraine Saeger

Equipment

• Saute Pan
• Cast Iron Skillet

Ingredients

• 10 oz cremini mushrooms thinly sliced
• 3 tbsp shallots finely chopped
• 3 tbsp butter divided (for sautéing and finishing)
• 2 pounds chicken breast 2-3 large breasts
• salt and pepper to season
• ½ cup all purpose flour
• 1 tbsp olive oil
• ½ cup marsala wine plus 2 tbsp
• 1½ cups chicken broth divided
• 1 tbsp cornstarch
• ¼ cup heavy whipping cream
• 1 tsp lemon juice freshly squeezed
• 1 tbsp parsley optional, chopped to finish
• 1 tbsp sage optional, chopped to finish

Instructions

• Heat a large sauté pan over medium heat. Add 1 tablespoon of butter and let it melt without browning. Add the chopped shallots and sauté until fragrant, about 1 minute. Add the sliced mushrooms, season with salt, and reduce heat to medium-low. Cook, stirring occasionally, until the mushrooms release their moisture and become deeply browned, about 15 minutes. Turn off the heat and set aside.
• Preheat the oven to 300°F.
• Add flour to a shallow dish. Pound the chicken breasts between plastic wrap until evenly thick, cut in half if large, season with salt and pepper, then lightly coat in flour, shaking off the excess.
• Heat 1 tablespoon of butter and 1 tablespoon oil in a separate skillet over medium heat. Don’t overcrowd the pan, and resist the urge to move the chicken, let it sit so it can brown properly. Cook until golden on both sides, (about 3-4 minutes per side) then transfer to a plate. The chicken does not need to be fully cooked at this stage.
• Add the Marsala wine to the skillet the chicken was in and scrape up all the browned bits. Simmer for 1-2 minutes. In a small bowl, whisk the cornstarch into 1 cup of chicken broth until smooth. Pour in the broth mixture and stir to combine. Turn the heat to low.
• Return to the mushrooms, turn the heat back on, when the pan gets hot, and add 1 tablespoon Marsala wine to scrape up any browned bits. Add the mushrooms to the skillet with the sauce.
• Stir in the heavy cream and simmer for 6–8 minutes until thickened. Add more broth if needed to reach your preferred consistency. Finish the sauce with another splash of Marsala wine, a tablespoon of butter, and a squeeze of fresh lemon juice. Stir gently until the butter melts and the sauce turns silky.
• Add the chicken back to the skillet and spoon sauce over the top. Transfer to the oven, uncovered, and cook for about 15 minutes, until the chicken is cooked through and tender.
• Garnish with chopped parsley and sage, if using. Serve warm.

Notes

• Don’t rush the mushrooms — deep browning builds the base flavor of the sauce.
• The sauce thickens as it sits; loosen with a splash of broth if needed.