Chicken Marsala

6 minutes, 54 seconds Read


This Chicken Marsala is a restaurant-quality meal made in just one pan! This easy Italian chicken dinner features pan-fried chicken cutlets and mushrooms doused in a rich and savory marsala wine sauce.

overhead of a plate filled with chicken marsala and spaghetti noodles.

Easy Recipe for Chicken Marsala

Are you ready for another Italian restaurant favorite you can enjoy without even leaving your home?

This easy Chicken Marsala recipe was a staple in our house growing up. My mom made it often, and I never got sick of it (you’ll understand why very shortly!)

This marsala chicken is a quick and easy recipe made with juicy and crispy pan-fried chicken cutlets, savory mushrooms, and the tastiest, richest, most delicious sauce you’ll ever have. The key ingredient in the marsala sauce is marsala wine, which is an Italian wine fortified with brandy for a richer, deeper flavor.

This dish really does taste like you got it from your fanciest Italian restaurant, but it takes just 10 minutes to prep!

What is Chicken Marsala?

Chicken Marsala is an Italian-American dish made with thinly sliced and breaded chicken cutlets that are seared in a pan and then simmered with mushrooms in a cream-based marsala wine sauce.

This recipe for chicken marsala is a gluten-free version of the traditional recipe. In addition to being gluten-free, it’s made without cream, instead utilizing a simple arrowroot slurry to achieve that same creamy, velvety texture.

above image of chicken marsala in a skillet with mushrooms.

Ingredients Needed

  • Chicken Breast – You will need 1 1/2 pounds of boneless, skinless chicken breast for this recipe. This should comfortably yield four servings!
  • Arrowroot Flour – Our gluten-free breading of choice. Arrowroot flour helps the outside of the chicken cutlets get nice and crispy.
  • Salt and Pepper – You’ll add a pinch of salt and pepper to give the breading a little extra flavor.
  • Butter – Butter is added to this dish pretty much every step of the way! It provides so much richness and flavor depth.
  • Aromatics – We’re creating a flavor base for our sauce with a combination of fresh shallots and garlic.
  • Mushrooms – Mushrooms add delicious umami flavor to the dish and soak up all the flavors in the sauce. To save time, grab a package of pre-sliced mushrooms.
  • Marsala Wine – Make sure you’re using a dry Marsala wine. Sweet will not yield the same flavor. If you can’t find dry marsala wine, Madeira, vermouth, or a dark sherry will work.
  • Chicken Broth – Your favorite store-bought or homemade chicken broth will work.
  • Lemon Juice – Adds a touch of brightness to the more savory sauce.
  • Herbs and Spices – We’re rounding out all the flavors with a combination of dried thyme, salt, pepper, red pepper flakes, and fresh parsley for garnish.
  • Slurry – A simple slurry made with arrowroot flour and chicken broth helps thicken the sauce.

How to Make Chicken Marsala

This easy chicken marsala recipe comes with very little prep—no more than 10 minutes! Here’s a quick rundown of the recipe:

  1. Sear the chicken: Place arrowroot flour into a wide, shallow bowl and put the chicken into a plastic bag. Use the flat side of a meat pounder or a rolling pin to pound the chicken until it is 1/4-inch thick. Pat the chicken dry, season it thoroughly with salt and pepper, then dredge it in the arrowroot flour, shaking the excess off as needed. In a skillet, heat butter, then add in the chicken and cook until browned on both sides. Cook in batches and add more butter as needed.
  2. Make the sauce: In the same skillet, add mushrooms and cook until browned, again adding more butter as needed. Once the mushrooms are cooked, add the shallots and garlic and sauté for 2 minutes. Pour in the wine, boil for a couple of minutes, then add in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper, and the slurry. Cook for another couple of minutes.
  3. Combine and serve: Place the seared chicken back into the prepared sauce, then let the mixture simmer for 10 minutes to allow the chicken to cook through and the sauce to thicken. Once cooked through, garnish and serve as desired!

What is the Best Marsala Wine for Chicken Marsala?

The key is to use a dry marsala—not sweet! Sweet is usually reserved for sipping, while dry or semi-dry are used for more savory dishes such as this one.

If you can’t find dry marsala wine, Madeira, vermouth, or a dark sherry will work too.

How Do You Cut Chicken Breast for Marsala?

You don’t! Rather than cutting the chicken breast into slices, you’ll pound it with a meat pounder or flatten it using a rolling pin. This not only tenderizes the meat but also allows it to cook more quickly and evenly.

closeup of chicken marsala topped with mushrooms.

Tips and Notes

  • Don’t overcrowd the pan. You want to give each chicken breast plenty of space to sear properly and get nice and crispy. I recommend working in batches!
  • Keep adding butter! You’ll add butter nearly every step of the way for this recipe. Don’t skip. It adds so much flavor!
  • Cook at high heat. A higher temperature will help the chicken get that delicious, crispy exterior.
  • Check the chicken temp. You’ll know the chicken is done when it reaches an internal temperature of 165ºF.

What Do You Serve Chicken Marsala With?

Chicken marsala is excellent on its own, but the sauce is also very delicious when spooned over rice pilaf, gluten-free pasta, or even mashed potatoes!

It’s also the perfect main dish to accompany a favorite side dish. Here are some favorites:

above image and closeup of a plate filled with chicken marsala and spaghetti noodles.

How to Store

Leftover chicken marsala can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw overnight in the refrigerator if frozen, then warm on low on the stove until heated through.

More Chicken Dinner Recipes You’ll Love

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overhead of a plate filled with chicken marsala and spaghetti noodles.
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup arrowroot flour
  • 1 teaspoon fine sea salt more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter more if needed
  • 2 shallots minced
  • 2 garlic cloves minced
  • 1 8 ounce container mushrooms cleaned and sliced (1 1/2 cups)
  • 1 cup dry marsala wine
  • 1 cup Pacific Foods Chicken Broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt more to taste
  • 1 teaspoon pepper more to taste
  • Pinch red pepper flakes more to taste
  • Fresh parsley for garnish


  • 2 teaspoons arrowroot flour
  • 2 teaspoons Pacific Foods Chicken Broth
  • Place arrowroot flour in a wide shallow bowl and set aside. Place chicken in a plastic bag, and using the flat side of a meat pounder or a rolling pin, gently pound chicken to 1/4 inch thick.

  • Pat chicken dry and season with salt and pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate. Make sure there is a good amount of space between each piece of chicken on the plate.

  • In a skillet heat 2 tablespoons butter and add chicken to the skillet. Working in batches, cook until brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more butter between batches if necessary.

  • In the skillet, add mushrooms and cook, stirring frequently, until mushrooms have released their juices and browned. Should take about 8-12 minutes. Add shallots and garlic and sauté for 2 minutes. Add more butter to the pan if needed.

  • Add the masala wine and bring to a boil for 1-2 minutes, letting the alcohol burn out. Pour in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper and the slurry. Let cook down for 2-3 minutes.

  • Place chicken back in the sauce. Simmer for 10 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or on its own!

Serving: 4gCalories: 418kcalCarbohydrates: 5.2gProtein: 53.9gFat: 19.3gSaturated Fat: 7.3gCholesterol: 167mgSodium: 1200mgFiber: 0.9gSugar: 1.3g


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