This classic chicken marsala brings your favorite Italian restaurant dish into your kitchen. It is the perfect weekday dinner or date night with just a few ingredients and easy instructions.
According to legend, a Sicilian chef created this chicken marsala recipe for French families during the Napoleonic Wars, blending Italian and French influences into a rich, savory dish.
This dish became more popular in the United States during the early 1900s as Italian immigrants brought it with them. It is now a staple in restaurants worldwide.
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Some variations use veal as the main protein. However, chicken is the most commonly used.
This dish holds a special place in my heart. It was one of the first dishes I cooked and perfected when I started cooking. It is the perfect first-time dish as it is super easy to cook, does not require too many ingredients, and most of them are already in your pantry.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- What is Chicken Marsala
- What is Marsala?
- Ingredients needed to make this easy chicken marsala recipe
- Equipment Needed
- Step by step on how to make chicken marsala
- Pro Tips
- What dishes can you enjoy with this chicken marsala?
- Substitutions and Variations
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this chicken Marsala recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Chicken Marsala
Why you will love this recipe
Easy – you do not need to be a seasoned home chef to prepare this dish. Actually, it is perfect if you are just starting to cook. Trust me, you can do it!
You will need only a handful of ingredients – most already in your pantry.
Restaurant-quality food at home—it’s not easy going out every night, so why not bring the restaurant to you by creating one of the best meals ever?
Chicken marsala is always welcomed – One of those dishes that everyone loves and would appreciate you making it for them.
What is Chicken Marsala
If you are unfamiliar with it, chicken marsala is a classic Italian dish featuring pan-fried chicken cutlets simmered in a rich wine sauce. Rich in flavor, it is one of the most sought-after restaurant dishes. This recipe, however, could not be more straightforward to make it in the comfort of your own home.
What is Marsala?
Marsala is a fortified wine from the Marsala region of Sicily, Italy. It has a smoky, deep flavor.
It is made by adding distilled spirit to local grapes. The Marsala style can range from sweet to dry depending on when the brandy is added during fermentation.
The dry marsala is used while making savory dishes such as chicken or veal Marsala. The sweet marsala wine is used with sweets or desserts like Sabayons.
It is always handy to have a bottle in your cabinets.
Ingredients needed to make this easy chicken marsala recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Skinless chicken breasts – pound them thin or cut them in half if you so choose. Make sure that they are thin and even.
Unsalted butter – Always use unsalted butter. You want to control the seasoning, and salted butter will add too much salt to your dish and change its flavor. Used for cooking the chicken and at the last moment to create a velvety sauce.
Extra-virgin Olive Oil – used with the butter, helps cook the chicken breasts without burning.
All-purpose flour – used to dredge your chicken in it. This is an important step as the flour will assist in thickening the sauce and giving the chicken that excellent golden brown color.
Dry Marsala wine – The star of this dish. Do spurge on this as you want a good quality which will in turn give you a wonderful and flavorful dish.
Salt and black pepper – your needed seasoning
Equipment Needed
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Meat Mallet – to pound your chicken to a thin layer slice. You can also use a rolling pin to flatten your chicken.
Parchment paper – I found that it does not slide around or bread when pounding meats.
Large skillet – to cook your chicken and to create your Marsala sauce
Cooking tongs – to turn your chicken
Step by step on how to make chicken marsala
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This recipe will go relatively fast.
Preparing the chicken
- Place your chicken breast halves between two pieces of parchment paper and pound them with a meat mallet to make them thinner.
- Generously season the chicken breasts with salt and pepper and flour. Set aside.
Ready to start cooking
- In a large skillet over medium low heat warm the oil and melt the butter.
- Add the floured chicken breasts to the skillet and cook until golden brown. You may want to this in batch as you do not want to crowd your skillet.
- Remove the skillet from the heat and pour the marsala wine. Return to the skillet to the heat and turn the chicken. The sauce will start thickening.
- Add the remaining tablespoon of butter and gently shake the skillet to melt the butter.
- Serve immediately.
Pro Tips
- If you use a cast iron or copper skillet, you may want to lower the heat if it splatters too much. Both cookware conduct heat much faster and more intensely.
- If you do not want to pound your chicken breasts, you can cut them in half lengthwise.
- Do cook the chicken in batches, as you do not want to overcrowd your skillet.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off. Placing the alcohol in the middle of the pan is also a safe way of doing it. When returning to the stove, start with a low heat and increase to medium heat.
What dishes can you enjoy with this chicken marsala?
Pasta such as linguine, spaghetti as well as mashed potatoes are the best and often enjoyed with this chicken with marsala wine sauce.
Substitutions and Variations
- Since this is chicken marsala, substituting the Marsala wine for anything else is not good, but if you are in a pinch, Madeira or dry sherry will work.
- You can use chicken thighs instead of the breast. I recommend cooking it a bit longer.
- Veal scaloppini can be used instead of chicken.
- Slice cremini mushrooms and add them to the sauce. Saute them first to release all the juices. Once the juices are gone, proceed with your recipe by adding the Marsala wine and finishing up the sauce.
Storing and Reheating
Make-ahead: Although this recipe is meant to be served right away, you can leave the cooked chicken breasts in the sauce covered in the pan and over a low simmer for up to 20 minutes ahead of time.
Storing: This chicken marsala recipe leftovers can be stored in an airtight container in the fridge for up to 3 days. Cover it and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Place it in a small saucepan over low heat and stir occasionally until warm. If the sauce is too thick, feel free to add 1/4 cup of chicken stock.
Frequently Asked Questions
What is traditionally served with chicken marsala?
Traditionally, this dish is served with pasta, but mashed potatoes, buttered egg noodles, rice pilaf, and roasted asparagus are good side dishes.
Is Chicken Marsala eaten in Italy?
Yes, this is a traditional dish from Italy that is hugely popular in the USA. Sometimes, it is prepared with mushrooms.
What is the difference between chicken piccata and chicken marsala?
While both chicken recipes are cooked the same way, they have a few key differences. Chicken piccata is not creamy, and it is cooked with white wine, chicken broth, capers, and lemon juice. It is tangy and bright instead of rich and creamy.
Is Marsala wine best for Chicken Marsala dry or sweet?
Dry Marsala will give you the original taste and flavor required for the sauce. Sweet marsala will give you a very sweet sauce that is not only not original but also not as pleasant. Do not use wine, either, as it will not work for this recipe.
If you enjoy this chicken Marsala recipe, you may want to try my other recipes.
Rosemary, Peas, Lemon Chicken – Easy & The Best
VIDEO: COOK ALONG WITH ME
Chicken Marsala
Ingredients
- 4 skinless chicken breasts, pounded thin if needed or 8 small
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- flour, for dredging
- ¾ cup Dry Marsala wine, (up to 1 cup if you wish)
- salt and pepper
Instructions
- Place your chicken breasts halves between two pieces of parchment paper, and with a meat mallet, pound them to make them thinner.
- In a large skillet over medium-low heat, add the olive oil and 2 tablespoons butter.
- Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not overcrowded.
- When both sides of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
- Add the remaining tablespoon of butter. Blend well together.
- Serve immediately.
Notes
Pro Tips
- If you use a cast iron or copper skillet, you may want to lower the heat if it splatters too much. Both cookware conduct heat much faster and more intensely.
- If you do not want to pound your chicken breasts, you can cut them in half lengthwise.
- Do cook the chicken in batches, as you do not want to overcrowd your skillet.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off. Placing the alcohol in the middle of the pan is also a safe way of doing it. When returning to the stove, start with a low heat and increase to medium heat.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Poultry
- Cuisine: Italian
- Type: Affordable Gourmet, Under 45 minutes, Videos
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