My Creamy Chicken & Mushrooms Is So Good, I've Made It Too Many Times to Count

While I’m now very well-versed in what makes a really great batch of chicken Marsala, that wasn’t always the case, as my usual restaurant order at an Italian American restaurant was chicken piccata. But several years back, I researched this classic, poring over dozens of recipes and talking with food-world experts before putting four well-loved recipes to the test in our chicken Marsala recipe showdown.

I learned some helpful tips from each of those recipes that ultimately led to this version. It has everything you’d expect from great chicken Marsala — perfectly cooked pieces of golden-brown, pan-seared chicken; tender, earthy mushrooms; and, of course, a rich sauce that’s the right balance of savory and sweet, and just thick enough that it clings to the chicken and mushrooms beautifully.

Why You’ll Love It

• The sauce is divine. A pat of butter gets melted into the sauce at the very end of cooking, and it gives the sauce a beautiful sheen and added richness that makes it totally irresistible. There’s also just the right amount of sauce so you get some with every bite.

• It’s easy to make at home. Don’t reserve this Italian American classic for restaurants — it’s incredibly easy to make at home. It requires fewer than 10 ingredients (none of which are fancy!) and cooks in about 30 minutes in a single skillet.

Key Ingredients in Chicken Marsala

• Chicken: Boneless, skinless chicken breast is a classic choice for this recipe.

• Mushrooms: I happen to love cremini or baby bella mushrooms in this recipe, but white button mushrooms also work nicely.

• Marsala wine: This is the main component of the sauce, and if possible grab a bottle of dry Marsala wine (my go-to is Opici). I learned at my local wine shop that no Marsala wine is truly dry. Even dry Marsala wine is a little sweet, although less so than its sweet counterpart.

• Low-sodium chicken broth: This is the second main component of the sauce, and lends a savory flavor that balances the Marsala wine.

• Unsalted butter: Using this in addition to olive oil adds the most wonderful richness to the sauce. Plus, stirring a pat into the sauce at the end of cooking gives it more body and a nice sheen.

How to Make Chicken Marsala

1. Sear the chicken. You’ll do this in two batches, so as not to overcrowd the pan. Once you add the chicken to the pan, let it cook undisturbed until the bottom gets nice and brown. (The chicken won’t be cooked through at this point.)

2. Cook the mushrooms. Sauté the sliced mushrooms in the same pan just until lightly browned around the edges and they release their liquid.

3. Make the sauce. Stir in the Marsala wine and chicken broth, and bring the sauce to a simmer.

4. Finish the chicken in the sauce. Return the chicken to the pan in a single layer and cook until the sauce is slightly thickened and chicken is cooked through. Turn the heat off and stir in the butter.

Helpful Swaps and Tips

• As an alternative to boneless chicken breast, you could swap in 1 1/2 pounds chicken cutlets. While they’re a little pricier than breasts, the benefit of starting with cutlets is that they’re already the ideal thinness, so there’s no need to butterfly or pound out the pieces.

• The recipe calls for whole mushrooms, although you could grab a package of pre-sliced mushrooms to minimize prep time.

• If you don’t have broth handy, chicken bouillon powder mixed with water according to package directions will work in a pinch.

• Chicken Marsala is special enough to serve when you’re having friends for dinner, and easy to scale up the recipe to feed a larger group. Double the recipe and cook it in two large pans.

Storage and Make-Ahead Tips

• You can get a jump on prep by slicing the mushrooms and butterflying the chicken up to a day in advance. Refrigerate in separate airtight containers until ready to cook.

• Stored in an airtight container, leftovers will keep well in the fridge for up to four days.

What to Serve with Chicken Marsala

• Buttered Noodles

• Oven-Roasted Potatoes

• Creamy Spinach Parmesan Orzo

• Sautéed Broccolini

• Garlic Mashed Potatoes

Chicken Marsala Recipe

The savory-sweet mushroom sauce makes this chicken totally irresistible.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 4 to 6

Ingredients

• 8 ounces baby bell, cremini, or white button mushrooms

• 3 cloves garlic

• 1/3 cup all-purpose flour

• 1 1/2 pounds boneless, skinless chicken breasts (3 medium)

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 2 tablespoons olive oil, divided

• 2/3 cup Marsala wine, preferably dry

• 2/3 cup low-sodium chicken broth

• Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

1. Trim and thinly slice 8 ounces baby bella mushrooms (about 3 cups). Mince 3 garlic cloves. Place 1/3 cup all-purpose flour in a large shallow bowl or pie plate.

2. Cut 1 1/2 pounds boneless, skinless chicken breasts in half horizontally (also known as butterflying). For pieces larger than 1/4-inch thick, pound the chicken pieces: Working with 2 pieces at a time, place in a large resealable bag and pound to an even 1/4-inch thickness. Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess.

3. Heat 1 tablespoon of the unsalted butter and 1 tablespoon of the olive oil in a large (12-inch) stainless steel or cast iron skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the unsalted butter and the remaining 1 tablespoon olive oil to the skillet and repeat browning the remaining chicken. Transfer to the same plate.

4. Melt 1 tablespoon of the unsalted butter in the skillet. Add the mushrooms and cook, stirring occasionally until they’re tender, release their liquid, and begin to brown, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

5. Add 2/3 cup marsala, 2/3 cup low-sodium chicken broth, and the remaining 1/2 teaspoon kosher salt. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Bring to a simmer. Return the chicken and any accumulated juices on the plate to the pan in a single layer. Cook until the sauce is slightly thickened and the chicken is just cooked through, 4 to 5 minutes.

6. Remove the skillet from the heat. Add the remaining 1 tablespoon unsalted butter and stir until melted. Garnish with finely chopped fresh parsley leaves if desired.

Recipe Notes

Make ahead: You can get a jump on prep by slicing the mushrooms and butterflying the chicken up to a day in advance. Refrigerate in separate airtight containers until ready to cook.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About