Pan-Seared Chicken Marsala

One-pot pan-seared chicken Marsala with crispy chicken and mushrooms sautéed in butter with a savory Marsala wine sauce. Serve over mashed potatoes or pasta.

Chicken Marsala is one of my favorite chicken dishes because I love chicken. The chicken cutlets are lightly floured and fried until it has a thin crispy coating with a creamy Marsala wine sauce.

Some like to add Parmesan cheese, heavy cream, or salt to the sauce. I find that the flavor of the earthy mushrooms, chicken broth, and Marsala wine shines through without overcomplicating it. Sometimes simple is better.

I enjoy cooking with Marsala wine. If you love it as much as I do, try my other dishes made with it: Crock Pot chicken Marsala, meatloaf Marsala, and a red Marsala wine sauce with mushrooms that is great with linguine.

Ingredients for Chicken Marsala

• Boneless Skinless Chicken Breasts
• All-Purpose Flour
• Baby Bella Mushrooms
• Marsala Wine
• Chicken Broth or Chicken Stock
• Butter
• Salt
• Black Pepper
• Thyme
• Parsley

What type of wine is Marsala?

Marsala wine originated in the small town of Marsala in Sicily, Italy. It comes in both red and white, and sweet and dry. It is a fortified wine, which means additional alcohol is added to bring its alcohol content up.

Dry Marsala wine is traditionally used and preferred in cooking savory dishes.

Substitutes

Dry Sherry is the closest substitute for Marsala in savory dishes. It’s also a fortified wine, like Marsala, with a similar flavor profile.

Madeira is another fortified wine, but has a slightly sweeter profile. Another alternative is combining ½ cup dry white wine with 1 tablespoon of brandy to mimic the Marsala flavor.

All that said, nothing compares to the original Marsala wine. That flavor is one of a kind and really makes this dish.

How to Make Chicken Marsala

• Butterfly chicken breasts and tenderize with a meat mallet. Dredge in ½ cup flour that has been seasoned with salt and black pepper.

• Heat a large skillet over medium-high heat with a drizzle of olive oil. Once hot, cook chicken for 5-7 minutes, flipping halfway through, until no longer pink in the center and golden on the outside. Season with salt and pepper to taste. Set cooked chicken aside. Can be sliced into strips if preferred.
• In the same pan, melt butter over medium heat. Once melted, scrape up any leftover browned bits from the chicken. Add mushrooms and cook for 5-6 minutes until tender. Season with salt and pepper to taste. Set aside.

• Add 3 tablespoons butter to the same pan and melt. Add ¼ cup flour and stir. Slowly whisk chicken broth into the flour mixture until well blended. Add Marsala wine and thyme. Allow to simmer for 5 minutes as the sauce thickens, stirring occasionally.
• Add chicken back to the pan and serve over mashed potatoes or pasta. Top with fresh parsley.

Doubling The Sauce

In this recipe, I mix the wine sauce at a 2:1 ratio of chicken broth to Marsala wine.

However, if you are doubling the recipe mix slightly less wine: 2 ⅔ cups of chicken broth with 1 cup of Marsala wine, otherwise the wine flavor overpowers the sauce.

Allow your Marsala wine to cook down the alcohol for several minutes. This allows the rich flavor to remain. 

I once tried adding more Marsala wine to the dish, thinking it would taste extra good, but extra wine will actually overpower your mushroom sauce with a very strong wine flavor.

Sides

It is best served over mashed potatoes, fettuccine, or egg noodles (personal favorite) cooked in chicken broth.

Of course, it can be eaten without either side because who doesn’t love sautéed mushrooms in a wine sauce over pan-fried chicken?

• Garlic Mashed Potatoes: Creamy and garlicky mashed potatoes complement the rich Marsala sauce perfectly.
• Buttered Egg Noodles: Simple egg noodles tossed in butter and herbs allow the sauce to shine.
• Risotto: A creamy mushroom or Parmesan risotto would be a great way to enhance the Italian flavors of the dish.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or broccoli add a fresh, crisp contrast to the richness of Chicken Marsala.
• Zucchini Noodles: For a lighter, low-carb option, zucchini noodles (zoodles) add texture without overpowering the flavors of the chicken.
• Caesar Salad: A crisp Caesar salad provides a fresh, tangy balance to the dish.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat, microwaving is a safe choice, but over the stove is also great at bringing the sauce back to life. If it’s thickened too much in the fridge, add a little chicken broth.

Recommended Recipes

• Crock Pot Chicken Marsala
• Marsala Wine Sauce with Mushrooms
• Meatloaf Marsala
• Instant Pot Chicken Cacciatore Chili
• Olive Garden’s Fettuccine Alfredo
• Parmesan Crusted Chicken
• Shrimp in Garlic Wine Sauce