Ultimate Classic Chicken Marsala
Ultimate Classic Chicken Marsala is a easy Italian-American recipe that serves 4. 350 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 13 min | Cook: 37 min | Total: 1 hr
Cost: $19.13 total, $4.78 per serving
Ingredients
- 4 pieces Boneless Skinless Chicken Thighs (trimmed, butterflied, pounded to even thickness)
- 0.5 cup All-Purpose Flour (for dredging the chicken)
- 1 tsp Salt (season chicken and vegetables)
- 0.5 tsp Black Pepper (freshly ground, season chicken and vegetables)
- 4 tbsp Unsalted Butter (divided: 2 tbsp for searing, 2 tbsp for roux)
- 2 tbsp Olive Oil (for searing the chicken and sautéing vegetables)
- 1 large Medium Onion (sliced thin)
- 8 oz Cremini Mushrooms (cleaned with a dry cloth, sliced)
- 8 oz Button Mushrooms (cleaned with a dry cloth, sliced)
- 3 cloves Garlic (minced)
- 1 cup Marsala Wine (dry Marsala, adds sweet depth)
- 2 cup Beef Stock (low‑sodium, richer than chicken stock)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare the Chicken
Trim excess fat from the boneless skinless chicken thighs, butterfly them open, cover with plastic wrap and pound evenly to about ½‑inch thickness. Season both sides with salt and pepper, then dredge lightly in all‑purpose flour.
Time: PT10M
Sear the Chicken
Heat the large nonstick skillet over medium‑high heat. Add 2 tbsp butter and 2 tbsp olive oil. When shimmering, add the floured chicken pieces and sear 3‑4 minutes per side until golden brown. Do not cook through.
Time: PT6M
Temperature: medium-high
Set Chicken Aside
Transfer the seared chicken to a plate and set aside while you build the sauce.
Time: PT1M
Sauté Onions and Mushrooms
Add a splash more olive oil to the same skillet. Add the sliced onion, cremini mushrooms, and button mushrooms with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the onions caramelize and the mushrooms release and re‑absorb their liquid.
Time: PT10M
Temperature: medium
Add Garlic
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Time: PT30S
Temperature: medium
Deglaze with Marsala
Pour in 1 cup Marsala wine, scraping up any browned bits from the pan. Increase heat and let the wine reduce by half, about 5 minutes.
Time: PT5M
Temperature: medium-high
Add Beef Stock
Stir in 2 cups beef stock, bring to a gentle simmer.
Time: PT2M
Temperature: medium
Return Chicken to the Sauce
Nestle the seared chicken back into the skillet, making sure each piece is partially submerged. Simmer uncovered for 8 minutes, allowing the sauce to thicken and the chicken to finish cooking.
Time: PT8M
Temperature: medium
Finish with Butter‑Flour Roux
In a small bowl melt 2 tbsp butter, whisk in 1 tbsp flour to form a smooth paste. Stir the roux into the simmering sauce and cook 3 minutes, stirring constantly, until the sauce is glossy and thick.
Time: PT3M
Temperature: medium
Finish and Serve
Taste and adjust seasoning with pepper if needed. Sprinkle chopped fresh parsley over the top. Serve the chicken marsala over egg noodles, pasta, or mashed potatoes.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains alcohol (cooked off)
Allergens: Dairy, Gluten, Sulphites
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless skinless chicken breasts (will be drier)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Unsalted Butter: Margarine (for roux only)
- Instead of Olive Oil: Vegetable oil
- Instead of Medium Onion: Shallot
- Instead of Cremini Mushrooms: Portobello mushrooms (chopped)
- Instead of Button Mushrooms: White button mushrooms
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Marsala Wine: Dry sherry
- Instead of Beef Stock: Chicken stock (will be milder)
- Instead of Fresh Parsley: Fresh basil
Equipment Needed
- Large Nonstick Skillet
- Cutting Board
- Plastic Wrap (optional)
- Meat Mallet or Rolling Pin
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Chef's Knife
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Pounding chicken to an even thickness
- Not overcooking the chicken during the initial sear
- Reducing Marsala wine by half
- Creating a butter‑flour roux to thicken the sauce
Chef Tips from the Video
- Use a mix of cremini and button mushrooms for depth and texture.
- Never rinse mushrooms; wipe them clean to avoid sogginess.
- Beef stock adds a richer backbone than chicken stock.
- Leave a thin layer of fat on the thighs for extra flavor.
Troubleshooting
Chicken turns dry or rubbery.
Do not over‑cook the chicken in the first sear; finish cooking in the sauce where it stays moist.
Sauce is too thin.
Reduce the sauce longer before adding the roux, or increase the roux by 1‑2 tsp flour.
Mushrooms release too much water and the sauce becomes watery.
Cook mushrooms over medium‑high heat until most liquid evaporates before adding wine.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of stock if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mushroom‑onion mixture and store refrigerated; reheat before adding wine.
- The sauce can be made up to a day ahead; keep chicken separate and combine before serving.
- Chop parsley and store in a small airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Chicken Marsala in Italian‑American cuisine?
Chicken Marsala originated in the United States as an Italian‑American adaptation of a traditional Italian veal dish that uses Marsala wine, a fortified wine from Sicily. It became popular in mid‑20th‑century American households because the sweet wine and mushrooms create a comforting, restaurant‑style sauce that is easy to prepare at home.
What are the traditional regional variations of Chicken Marsala in Italian cuisine?
In Sicily, the classic version uses veal cutlets, Marsala wine, and sometimes a splash of cream. In northern Italy, chefs may add shallots instead of onions and use chicken broth. The American version often swaps veal for chicken and adds mushrooms for heartiness.
How is authentic Chicken Marsala traditionally served in Italian‑American families?
It is typically served hot over a bed of wide egg noodles, fettuccine, or mashed potatoes, with a garnish of fresh parsley. Some families also pair it with a simple green salad and crusty bread to soak up the sauce.
What occasions or celebrations is Chicken Marsala traditionally associated with in Italian‑American culture?
Chicken Marsala is a popular weekend family dinner and is often featured at holiday gatherings such as Thanksgiving or Christmas because it feels special yet quick to prepare. It’s also a go‑to dish for dinner parties because the sauce impresses guests.
What authentic ingredients are essential for traditional Chicken Marsala versus acceptable substitutes?
Key ingredients are boneless skinless chicken thighs (or veal), Marsala wine, a mix of cremini and button mushrooms, and beef or chicken stock. Substitutes include dry sherry for Marsala, chicken stock instead of beef stock, and all‑purpose flour for a gluten‑free flour blend if needed.
What other Italian‑American dishes pair well with Chicken Marsala from the YouTube channel Laura in the Kitchen?
Laura in the Kitchen often pairs Chicken Marsala with buttery garlic bread, a simple arugula salad with lemon vinaigrette, or a side of roasted asparagus. A classic accompaniment is creamy polenta or herb‑infused mashed potatoes.
What are the most common mistakes to avoid when making Chicken Marsala from Laura in the Kitchen?
Common errors include over‑cooking the chicken during the initial sear, letting the garlic burn, not reducing the Marsala enough, and skipping the butter‑flour roux which can leave the sauce thin. Also, rinsing mushrooms adds unwanted water.
Why does this Chicken Marsala recipe use beef stock instead of chicken stock?
Beef stock provides a deeper, richer umami flavor that complements the sweet Marsala and earthy mushrooms, creating a more robust sauce. Chicken stock can be milder and may result in a less flavorful final dish.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead and keep it refrigerated in an airtight container. Store the cooked chicken separately; reheat both together gently on the stovetop, adding a splash of stock if the sauce has thickened too much.
What does the YouTube channel Laura in the Kitchen specialize in?
The YouTube channel Laura in the Kitchen, hosted by Laura Vitale, specializes in approachable, home‑cooked Italian‑American and comfort food recipes. Laura focuses on step‑by‑step tutorials, practical kitchen tips, and family‑friendly meals that can be made with everyday ingredients.
How does the YouTube channel Laura in the Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Laura in the Kitchen emphasizes simplicity and ingredient accessibility, often adapting classic Italian dishes with shortcuts like chicken thighs instead of veal. She combines enthusiastic storytelling with clear visual cues, making the recipes feel less intimidating than more technique‑heavy Italian channels.
Last updated: August 30, 2026
