How to Make Chicken Marsala
How to Make Chicken Marsala is a easy Italian-American recipe that serves 4. 350 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 15 min | Cook: 18 min | Total: 43 min
Cost: $15.77 total, $3.94 per serving
Ingredients
- 2 pieces Boneless Skinless Chicken Breasts (Split each breast into two cutlets and pound to even thickness)
- 0.5 cup All-Purpose Flour (Seasoned with salt, pepper, and dried oregano for coating)
- 1 teaspoon Salt (For seasoning the flour coating)
- 0.5 teaspoon Black Pepper (Freshly ground)
- 0.5 teaspoon Dried Oregano (Adds Italian flair to the flour coating)
- 2 tablespoons Olive Oil (High‑heat oil for browning chicken)
- 3 tablespoons Unsalted Butter (2 tbsp for cooking, 1 tbsp cold butter added at end)
- 8 ounces Cremini Mushrooms (Sliced; baby portobello works as well)
- 0.5 cup Marsala Wine (Fortified wine; adds deep flavor)
- 0.25 cup Dry Sherry (Optional; can replace Marsala if unavailable)
- 8 ounces Angel Hair Pasta (Cooks in about 2 minutes; serves as base for sauce)
- 2 tablespoons Fresh Parsley (Chopped; garnish)
Instructions
Split and Pound Chicken
Place each chicken breast on a cutting board, cut horizontally through the center to create two thin cutlets. Cover with parchment paper and gently pound with a meat mallet until evenly flattened.
Time: PT5M
Season and Lightly Coat with Flour
In a small bowl combine all‑purpose flour, 1 tsp salt, ½ tsp black pepper, and ½ tsp dried oregano. Dredge each chicken piece in the seasoned flour, shaking off excess.
Time: PT3M
Prepare Mushrooms
Trim the stems off the cremini mushrooms and slice them thinly.
Time: PT3M
Brown the Chicken
Heat the large skillet over medium‑high heat. Add 2 tbsp olive oil and 1 tbsp butter. When shimmering, add the flour‑coated chicken pieces and brown each side for about 2‑3 minutes; chicken should be colored but not cooked through.
Time: PT6M
Temperature: medium-high
Saute the Mushrooms
Remove the chicken to a plate and set aside. In the same skillet, add the sliced mushrooms and sauté until they release moisture and develop a deep golden color, about 4 minutes.
Time: PT4M
Temperature: medium
Deglaze with Marsala (and Sherry)
Pour ½ cup Marsala wine (and optional ¼ cup dry sherry) into the pan, stirring to loosen any stuck bits. Tilt the pan slightly so the liquid is not completely covered, allowing the alcohol to evaporate. Simmer for 5 minutes until reduced slightly.
Time: PT5M
Temperature: medium
Finish Cooking the Chicken
Return the browned chicken to the skillet, nestling it among the mushrooms. Cover the pan loosely and let the chicken finish cooking through, about 4 minutes.
Time: PT4M
Temperature: medium
Cook Angel Hair Pasta
While the chicken finishes, bring a pot of salted water to a rolling boil. Add the angel hair pasta and cook for 2 minutes, or until al dente. Drain in a colander.
Time: PT5M
Temperature: boiling
Finish Sauce and Combine
Stir a cold pat (≈1 tbsp) of butter into the skillet sauce until melted and glossy. Toss the cooked pasta into the sauce, coating evenly.
Time: PT2M
Temperature: medium
Plate and Garnish
Divide the pasta and chicken among serving plates. Sprinkle chopped fresh parsley over the top and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains alcohol, High protein
Allergens: Wheat, Dairy, Mushrooms
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breasts: Turkey cutlets
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Dried Oregano: Italian seasoning
- Instead of Olive Oil: Canola oil
- Instead of Unsalted Butter: Margarine
- Instead of Cremini Mushrooms: Button mushrooms
- Instead of Marsala Wine: Dry sherry
- Instead of Dry Sherry: Marsala wine
- Instead of Angel Hair Pasta: Spaghetti
- Instead of Fresh Parsley: Fresh basil
Equipment Needed
- Cutting Board
- Chef's Knife
- Parchment Paper (optional)
- Meat Mallet
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Large Skillet
- Tongs
- Spatula
- Saucepan
- Colander
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Pound chicken to even thickness
- Season and lightly coat chicken with seasoned flour
- Brown chicken without overcooking
- Deglaze pan with Marsala wine and allow alcohol to evaporate
- Finish sauce with a cold pat of butter for gloss
Chef Tips from the Video
- Place parchment paper over the chicken while pounding to keep the work surface clean.
- If Marsala is unavailable, use an equal amount of dry sherry or a sweet fortified wine.
- Finish the sauce with cold butter for a glossy, velvety finish.
Troubleshooting
Chicken turns out dry
Do not over‑cook; the chicken should be removed from the pan when just cooked through and the sauce is still moist.
Sauce is too thin
Increase reduction time or add a teaspoon of cornstarch slurry; ensure flour coating is not over‑dusted.
Mushrooms release too much water
Cook mushrooms over medium‑high heat without covering; allow moisture to evaporate before adding wine.
Sauce separates after adding butter
Make sure the butter is cold and whisk it in off the heat; add it in small pieces.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze chicken and sauce (separate from pasta) for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Coat and refrigerate the chicken up to 2 hours before cooking.
- Prepare the Marsala reduction ahead of time; reheat gently before adding chicken.
- Cook pasta fresh for best texture; it can be tossed with a little oil if pre‑cooked.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian‑American cuisine?
Chicken Marsala originated in the early 20th‑century Italian immigrant communities in the United States, where cooks adapted traditional Italian techniques using the imported fortified Marsala wine from Sicily. It became a staple of Italian‑American restaurant menus, symbolizing the blend of Old‑World flavors with American convenience.
What are the traditional regional variations of Chicken Marsala in Italian‑American cooking?
In the Northeast, cooks often add cream for a richer sauce, while in the Midwest the dish is kept lighter with just mushrooms and Marsala. Some Southern Italian‑American families incorporate sun‑dried tomatoes or a splash of brandy for extra depth.
How is Chicken Marsala traditionally served in Italian‑American households?
It is typically served over a bed of pasta—often linguine or angel hair—or alongside buttery mashed potatoes, allowing the sauce to coat the starch. A garnish of fresh parsley or a drizzle of extra‑virgin olive oil completes the plate.
What occasions or celebrations is Chicken Marsala traditionally associated with in Italian‑American culture?
Chicken Marsala is a popular choice for family gatherings, holiday meals such as Thanksgiving or Christmas, and casual dinner parties because it feels elegant yet is quick to prepare.
What other Italian‑American dishes pair well with Chicken Marsala?
Serve it with a simple arugula salad dressed with lemon vinaigrette, roasted garlic bread, or a side of sautéed green beans. A crisp white wine like Pinot Grigio complements the Marsala sauce beautifully.
What makes Chicken Marsala special or unique in Italian‑American cuisine?
The use of fortified Marsala wine gives the sauce a sweet‑savory depth that is distinct from typical tomato‑based Italian sauces. Combined with mushrooms and a buttery finish, it creates a luxurious flavor profile without heavy cream.
How has Chicken Marsala evolved over time in Italian‑American cooking?
Originally a simple pan‑seared chicken with a Marsala reduction, modern versions often add herbs, cream, or different mushroom varieties. Home cooks now streamline the recipe for speed, using pre‑sliced mushrooms and quick‑cook pasta.
What are common misconceptions about Chicken Marsala?
Many think the dish must be heavy and creamy, but the authentic version relies on the wine reduction and a small pat of butter for richness. Another myth is that the sauce requires long simmering; a few minutes are enough when the chicken is already browned.
What are the most common mistakes to avoid when making Chicken Marsala at home?
Overcooking the chicken, using too much flour which can make the sauce gritty, and adding the wine to a pan that is too hot, causing a flare‑up. Also, failing to let the sauce reduce will result in a watery finish.
Why does this Chicken Marsala recipe use a light flour coating instead of a thick batter?
A light flour dust creates a subtle crust that helps brown the chicken and later thickens the sauce without making it heavy. A thick batter would dominate the flavor and create a gummy texture.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes. Prepare the chicken and sauce up to the point of adding the final butter. Store the sauce and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and stir in the cold butter just before serving.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on approachable, home‑cooked meals with clear step‑by‑step video tutorials, catering to cooks of all skill levels and emphasizing everyday ingredients and quick preparation.
How does the YouTube channel Allrecipes' approach to Italian‑American cooking differ from other cooking channels?
Allrecipes emphasizes simplicity and speed, often adapting classic restaurant dishes like Chicken Marsala into 30‑minute home recipes, whereas many other channels may focus on elaborate techniques or gourmet plating.
Last updated: August 30, 2026
