Chicken Marsala

Name: Chicken Marsala
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts (about 1 1/4 lb); 1/2 cup Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive or vegetable oil; 2 cloves garlic, finely chopped; 1 cup sliced fresh mushrooms (3 oz); 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes; 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton); Hot cooked pasta, if desired

Ingredients:10
Servings:4

By Betty Crocker Kitchens(Opens in a new tab)Updated 07/29/2024

Chicken Marsala

Ingredients:10
Servings:4

Savory, flavorful Chicken Marsala for dinner? Sign us up! This surprisingly easy dish is made with tender chicken breasts and a blend of Marsala wine, mushrooms, and seasonings. If you’re not familiar, Marsala is an Italian fortified wine with a deep smoky flavor. It gives this Chicken Marsala recipe a deep, nutty, and subtly sweet taste. This is the kind of recipe that turns an ordinary weeknight into a flavorful family celebration around the dinner table!

Chicken with Marsala wine is delicious served over pasta (try rigatoni or ridged penne) and alongside a steamed veggie for a bit of color. Reach for this classic recipe whenever you need a satisfying meal that comes together quickly! Perfect for weeknight dinners and special occasions alike, this easy Chicken Marsala recipe is sure to impress. And when you’re ready to add yet another winner to your go-to dinner rotation, take a peek at more of our favorite pasta recipes.

How to Make Chicken Marsala

Get ready to cook up a savory meal that’ll have everyone’s taste buds doing a happy dance! If you ask us, this is the best Chicken Marsala recipe around because it’s extra easy to follow, requires just 35 minutes from prep to plate, and looks oh-so-impressive on the table. Here’s a quick breakdown of the steps you’ll take to prepare your dish. Our full Chicken Marsala recipe and ingredients list are below.

Prep Chicken Breasts

First, flatten your chicken breasts to make them tender and thin for even cooking. Coat them with a mixture of flour, salt, and pepper.

Cook Mushrooms

Cook mushrooms, garlic, and parsley in oil, stirring frequently. This will get your kitchen smelling fragrant!

Add Chicken and Wine

Add your coated chicken breasts and cook for about 8 minutes, turning once, until brown. To complete your Chicken Marsala sauce, add your wine and continue cooking until the chicken is no longer pink in the center and reaches an internal temperature of at least 165°F.

Storing and Reheating Leftovers

If you end up with leftovers, you’re in luck—this easy Chicken Marsala recipe stores and reheats beautifully so you can enjoy another hearty, luxurious meal at your leisure! Leftover Chicken Marsala can be stored in either the fridge or freezer. Here’s how to store and reheat your leftovers so they taste just as delicious as the first night.

Refrigerating Chicken Marsala: Transfer leftover chicken and sauce to a food-storage container and cover, then place in the fridge. Chicken Marsala will last for up to 3 days in the refrigerator, so be sure to enjoy it by then.

Freezing Chicken Marsala: Freezing your chicken and mushroom Marsala dish is a great option for longer-term storage. Place individual servings in freezer-safe containers, allowing 1/4- to 1/2-inch of headspace for expansion as the mixture freezes. Cool your leftovers completely in the refrigerator before transferring to the freezer. Your leftover Chicken Marsala will keep in the freezer for 2 to 3 months.

Reheating Chicken Marsala: If your leftovers are frozen, thaw them overnight in the refrigerator first, or use a microwave defrost setting. Be sure to use them within one day of thawing. To reheat leftovers, place the refrigerated or frozen, thawed chicken and sauce mixture in an 8-inch skillet. Heat over medium heat, stirring and turning the chicken occasionally, until steaming. You can also reheat your Chicken Marsala in the microwave. If the sauce is looking too thick, add water a tablespoon at a time until the desired consistency is reached.

Other Pasta Recipes You’ll Love

If serving your chicken and mushroom Marsala over buttery noodles has you eager to try another perfect pasta recipe, we have some suggestions.

Spaghetti and Meatballs: This classic pasta dish can’t be topped—unless it’s with a sprinkle of Parmesan!

Enchilada Pasta: Cheesy enchilada flavors wrapped up in a one-pot pasta? This one’s a must-make for sure.

Beef Stroganoff: Keep the mushrooms coming with this rich, creamy dish studded with chunks of succulent beef.

Chicken Parmesan: This iconic Italian-American dish is made extra easy with the help of Bisquick™.

More About This Recipe

Now that you know how to make Chicken Marsala, you can try other traditional favorites, intriguing variations and fresh new takes in this collection: Betty’s Best Main-Dish Chicken Recipes. From weeknight dinners to appetizers for your next party, you’ll find dishes that are quick, easy and so delicious that your family will request seconds and your friends will be clamoring for the recipes! If you’re interested in trying more Italian-inspired chicken recipes, give these Betty favorites a try: Chicken Parmesan Pasta Bake, Italian Chicken Noodle Soup and Chicken Tetrazzini.

Frequently Asked Questions

Don’t have the right wine on hand for this chicken Marsala recipe? Here are a few things you can substitute for Marsala wine.

Madeira Wine: If you can’t find Marsala wine at the store for this easy chicken Marsala recipe, you can substitute the same amount of a dry Madeira wine. Madeira is another fortified wine often used in cooking to add flavor to sauces, soups, and desserts.

Brandy and White Wine: If you have a home bar, you may already have brandy and white wine on hand. Together, they make a solid substitute for Marsala and will keep this Chicken Marsala recipe tasting great. Add 2 teaspoons of brandy to a ½-cup measuring cup, then fill the remaining space with dry white wine.

Chicken Broth: If you want to make the Chicken Marsala sauce entirely without alcohol, simply use an equal amount of chicken broth instead.

Whether the grocery store’s poultry section was lacking, or you just happen to have chicken thighs on hand at home, you might be wondering if you can make Chicken Marsala with thighs instead of breasts. The answer is yes! Chicken thighs are juicy and flavorful, making them a great option for this dish. We’d opt for boneless, skinless chicken thighs to ensure even cooking and sauce absorption.

To use chicken thighs instead of chicken breasts for this Chicken Marsala recipe, you can skip flattening and go straight to coating them in your flour mixture. When it’s time to cook your chicken thighs, you’ll likely need to increase the cook time, as thighs generally take a bit longer to cook than chicken breasts. Be sure each thigh cooks all the way through and reaches an internal temperature of 165°F. You may also need to adjust the amount of Marsala wine you add to your Chicken Marsala sauce, since chicken thighs will release more juices during cooking and could change the consistency.

Chicken Marsala

Prep time:35 min
Total time:35 min
Ingredients:10
Servings:4
Calories per serving:320

Ingredient

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms (3 oz)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
Hot cooked pasta, if desired

Instructions

Step 1
Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

Step 2
In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.

Step 3
Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center (at least 165°F). Serve with pasta.

Recipe Tips

Dredging the chicken in seasoned flour is an easy way to thicken a pan sauce; once it’s browned in the oil, the brief simmer in the wine is all it takes to create a nearly instant sauce.
Dry Marsala is used for savory dishes, versus sweet Marsala that’s used in desserts.
Pounding the chicken breasts into cutlets helps reduce the cook time and ensures they cook evenly. Use a rolling pin or the flat side of a meat mallet to pound them out.

Nutrition Facts

Calories
320
Total Fat
12g
Protein
34g
Total Carbohydrate
15g
Sugars
2g

Servings: 4

Serving Size: 1 Serving

Amount Per Serving Calories : 320

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	12g	18%
Saturated Fat	2&½g	11%
Trans Fat	0g	% Value Not Available
Monounsaturated Fat	7g	% Value Not Available
Polyunsaturated Fat	2g	% Value Not Available
Omega-3	0g	% Value Not Available
Cholesterol	85mg	29%
Sodium	230mg	10%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Soluble Fiber	0g	% Value Not Available
Insoluble Fiber	0g	% Value Not Available
Sugars	2g	% Value Not Available
Protein	34g	% Value Not Available
Vitamin D	Value Not Available	6%
Calcium	Value Not Available	2%
Iron	Value Not Available	15%
Potassium	360mg	10%
Vitamin A	Value Not Available	6%
Vitamin C	Value Not Available	4%
Vitamin E	Value Not Available	6%
Thiamin	Value Not Available	15%
Riboflavin	Value Not Available	15%
Niacin	Value Not Available	70%
Vitamin B6	Value Not Available	35%
Folic Acid	Value Not Available	8%
Vitamin B12	Value Not Available	6%
Pantothenic Acid	Value Not Available	15%
Phosphorus	Value Not Available	25%
Magnesium	Value Not Available	10%
Zinc	Value Not Available	10%
Manganese	Value Not Available	10%
Selenium	Value Not Available	45%
Copper	Value Not Available	8%
Beta-Carotene	Value Not Available	% Value Not Available
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 1,
Fruit 0,
Other Carbohydrate 0,
Skim Milk 0,
Low-Fat Milk 0,
Milk 0,
Vegetable 0,
Very Lean Meat 4,
Lean Meat 0,
Medium-Fat Meat 0,
High-Fat Meat 0,
Fat 2,
Fruits 0c,
Vegetables ¼c,
Grains 1oz-eq,
Meat & Beans 4oz-eq,
Dairy 0c,
Fats & Oils 2tsp

Carbohydrate Choice

Carbohydrate Choice1

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How to Make Chicken Marsala