Darling, there’s nothing quite like a homemade Chicken Marsala to make everyone feel special on a weeknight. This isn’t just dinner it’s an experience that says “I love you” without being too fussy. Let me show you how to make this Italian classic that Jeffrey absolutely adores.

The Magic of chicken Marsala

When I’m entertaining in East Hampton, I often turn to this creamy, comforting Italian classic. What makes it so wonderful is that it looks impressive but is actually ridiculously simple my favorite combination! The Marsala wine gives it that divine depth of flavor that makes people think you’ve been cooking all day, when really it takes less than 30 minutes. How fabulous is that?

Ingredients You’ll Need

2 chicken breasts (about 1½ pounds)
1½ teaspoons kosher salt, divided (store-bought is fine)
1 teaspoon freshly ground black pepper, divided
½ cup all-purpose flour
¼ cup good olive oil, plus 2 tablespoons
2 tablespoons unsalted butter
8 ounces mushrooms, sliced (any kind you love)
2 tablespoons minced garlic (about 5 cloves)
1 tablespoon all-purpose flour
¾ cup Marsala wine
½ cup homemade chicken stock (or store-bought, in a pinch)
¼ cup heavy cream
Fresh pasta for serving

Let’s Make Something Delicious

First, let’s prepare our chicken. I like to butterfly the chicken breasts into cutlets and give them a good pounding it’s a wonderful way to release any hostility you might be harboring from dealing with contractors all day!

Season both sides generously with salt and pepper. Remember, this is where the flavor begins, so don’t be shy with your seasoning. Dredge the chicken in flour, making sure to shake off any excess we want a light coating, not a winter parka.

Heat your olive oil in a large sauté pan until it’s shimmering you’ll know it’s ready when it does a little dance in the pan. Cook the chicken for 3-4 minutes per side until it’s beautifully golden brown. Don’t crowd the pan, darling! Chickens need their space, just like guests at a cocktail party.

Once browned, let the chicken rest on a wire rack. This is essential nobody likes soggy chicken, especially Jeffrey.

The Sauce That Makes Everything Better

Now for the fun part! In the same pan (those brown bits are liquid gold!), add butter and olive oil. Once melted, add your sliced mushrooms with a sprinkle of salt and pepper. Let them get beautifully brown, don’t stir too much! Like a good host at a dinner party, sometimes the best thing you can do is leave things alone.

When the mushrooms have developed that gorgeous color, add the garlic. Stir constantly for about a minute—burnt garlic is like a bad haircut, utterly impossible to fix!

Sprinkle in a tablespoon of flour and let it toast briefly. Then pour in that magnificent Marsala wine. If you don’t have Marsala in your pantry, you really should, but in a pinch, you can use dry white wine with a tablespoon of brandy. It’s not the same, but it works—like wearing flats when you really wanted heels.

Add the chicken stock and let everything simmer until it becomes velvety and reduced. This is when the magic happens! Finally, stir in the heavy cream because let’s be honest, everything is better with cream.

Return the chicken to the pan and let it warm through for a few minutes. The aroma will have everyone gathering in your kitchen asking when dinner will be ready.

Serving Your Masterpiece

I love serving this over linguine tossed with just a bit of browned butter and sea salt. It’s also divine with creamy mashed potatoes or even a simple crusty baguette to soak up all that heavenly sauce.

Garnish with a little fresh parsley if you’re feeling fancy or don’t! This dish is so good it doesn’t need any embellishment. It’s like the perfect black dress elegant in its simplicity.

The Perfect Weeknight Indulgence

What I adore about this Chicken Marsala is that it feels special enough for company but easy enough for a Tuesday night. The combination of creamy sauce, earthy mushrooms, and tender chicken creates a symphony of flavors that will make everyone think you spent hours in the kitchen.

And isn’t that the best kind of recipe? One that makes you look like a culinary genius without breaking a sweat. Because as I always say, cooking is about love and feeding the people you care about but it’s also about making it look effortless while sipping a good glass of wine.

How easy is that?

Chicken Marsala

Amanda

A creamy, comforting Italian classic featuring tender chicken cutlets in a rich Marsala wine and mushroom sauce. This elegant yet simple dish is perfect for both weeknight dinners and special occasions

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 485 kcal

Ingredients

2 chicken breasts (about 1½ pounds)
½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
½ cup all-purpose flour for dredging
¼ cup good olive oil, plus 2 tablespoons more
2 tablespoons unsalted butter
8 ounces mushrooms, sliced (button or cremini)
2 tablespoons minced garlic (about 5 cloves)
1 tablespoons all-purpose flour for sauce
¾ cup Marsala wine
½ cup chicken stock

Instructions

Butterfly the chicken breasts into cutlets by slicing horizontally through the middle.
Place the cutlets between plastic wrap and pound to an even thickness.
Season both sides of the chicken with 1 teaspoon salt and ½ teaspoon pepper (divided evenly).
Place ½ cup flour in a shallow dish and dredge the chicken, shaking off excess.
Heat ¼ cup olive oil in a large skillet over medium-high heat until shimmering.
Cook chicken for 3-4 minutes per side until golden brown, then transfer to a wire rack to rest.
If needed, wipe out any burnt bits from the pan, leaving the flavorful brown bits.
Add 2 tablespoons butter and 2 tablespoons olive oil to the pan over medium heat.
Add mushrooms, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper.
Cook mushrooms until lightly browned, stirring occasionally, about 5-7 minutes.
Add garlic and stir constantly for about 1 minute until fragrant.
Sprinkle 1 tablespoon flour over the mushroom mixture and stir to coat.
Pour in the Marsala wine and stir, scraping up any brown bits from the bottom of the pan.
Add chicken stock and reduce heat to low. Let simmer until sauce begins to thicken, about 5 minutes.
Stir in heavy cream and mix well.
Return chicken to the pan and simmer on low heat for 2-4 minutes until warmed through.
Serve immediately over pasta if desired.

Notes

For best results, use dry Marsala wine rather than sweet.
If you don’t have Marsala wine, substitute dry white wine plus 1 tablespoon of brandy.
This dish pairs beautifully with linguine tossed in browned butter, mashed potatoes, or crusty bread.
Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days.
For an extra touch of elegance, garnish with fresh chopped parsley before serving.

For more delicious dinner ideas that will make you feel like you have a personal chef (without the expense!), check out my other comforting classics. Remember, store-bought is fine, but homemade is always better—especially when it comes to chicken stock and love.

Chicken Marsala: The Ultimate Italian Comfort Food