Best Chicken Marsala (Classic Recipe Made Easy) (2024)

A much-loved chicken recipe popularized by Italian-Americans, chicken marsala is tender chicken breasts bathing in a rich and glossy marsala wine sauce with golden mushrooms. A restaurant quality dish, worthy of white tablecloths, that can be put together in 25 minutes and enjoyed by the whole family.

If you don’t cook with wine but love a chicken and mushroom flavour combination, my chicken with garlic mushroom sauce will deliver! Just check the recipe notes to make the wine substitution.

Marsala wine is the standout ingredient in this recipe, if you don’t cook with alcohol, this one is probably not for you! Although wine is obviously alcoholic in its store-bought form, the alcohol evaporates during cooking so there is no bitter boozy taste.

Only the wine’s flavourings remain, and it is safe for children. This recipe has always gone down well with mine!

What is Chicken Marsala?

The dish consists of tender chicken breasts swimming in a slightly sweet and deliciously savoury Marsala sauce with a distinct earthy flavour of chestnut mushrooms.

The dish is a combination of French techniques and Italian ingredients, notably the Marsala wine, which comes from a Sicilian city of the same name. French residents of Sicily wanted a dish they recognised, and chicken marsala was created to meet this need.

That was a couple of centuries ago, though, and the dish is now mostly associated with Italian-American cooking. Brought over and popularised by the many immigrants from Sicily, it is now a mainstay found in countless restaurants.

Although a bit retro, it’s a dish worth rediscovering. We all love a tender piece of chicken, which is only improved by the hearty, rich Marsala sauce. It packs a flavourful punch that’s hard not to love.

Chicken in marsala wine

Just to be clear, we are talking Marsala wine, not masala spice! That’s a whole other blog! Marsala wine is a fortified wine from Sicily, its roasted nuttiness and toffee notes are what give this Italian chicken recipe its unique, unforgettable flavour profile.

Adhering to the traditional method, the best chicken marsala recipe will tenderise chicken breasts with a meat mallet for melt-in-the-mouth softness. It will then seal them by lightly frying inside a flour coating for ultimate succulence.

The sauce is made with sweet shallots, earthy mushrooms and of course, Marsala wine. The result is an oaky, burnt caramel-flavoured gravy in which to further simmer the chicken.

Flavour making tips

Marsala wine is both sweet and acidic, so the addition of mushrooms roots the dish in earthiness. I’ve used chestnut mushrooms in this recipe as they were available to me at the time.

However, be daring! Get wild with your mushrooms and choose something you wouldn’t usually, it will bolster the flavour impact.

You can stick with chestnut, like me, or packs of mixed mushrooms can be bought from big supermarkets. Or select one or two interesting looking ones; fruity chanterelles and woodsy porcini are my absolute favourites and contrast beautifully.

I’ve used delicate shallots in place of onions. I find they bring a welcome hint of garlic, you’ll notice that there isn’t any in this recipe as it clashes with the wine.

Marsala wine might be tricky to track down, but you can substitute with any other sweet and syrupy, fortified wine. You could use Madeira wine or an amber-coloured sherry, which will be neither too dry not too sweet.

Serving suggestions

Any of your favourite carbs will accompany chicken marsala; pasta, rice or mashed potatoes, herb and garlic mashed potatoes, especially. I like this dish with crunchy green vegetables too; lemon butter green beans or roasted tenderstem broccoli with lemon garlic vinaigrette.

Or if you’re feeling fancy, honour your dinner guests with a decadent Italian multi-course meal:

Antipasto – bruschetta recipe trio

Primo – pasta e fa*gioli soup

Secondo – chicken marsala

Dolce – salted caramel affogato

Storage and leftovers

For the most succulent chicken and perfectly silken sauce, eat on the day. Any leftovers can be kept in the fridge for 2-3 days. Reheat on the hob with a little water to loosen the sauce.

The simplest way to reheat the any leftovers is in a microwave, but I prefer using the stovetop. Add it to a pan over medium-low heat, adding a splash of water or stock to keep the sauce loose.

Cover with a lid or foil so it doesn’t dry out and let it heat for approximately 15 minutes or until it is hot enough to enjoy.

More recipes with marsala wine

• Creamy Mushroom Marsala Sauce
• Filet Mignon with Mushroom Marsala Sauce
• Meatballs with Marsala Cream Sauce
• Turkey Marsala Pot Pie
• Strawberry Marsala Cobbler