Chicken Marsala Recipe
Chicken Marsala Recipe is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by OrsaraRecipes on YouTube.
Prep: 10 min | Cook: 29 min | Total: 49 min
Cost: $16.00 total, $4.00 per serving
Ingredients
- 4 pieces Chicken Breast (boneless, skinless, pounded to about 1/2 inch thickness)
- 0.5 cup All-Purpose Flour (for dredging the chicken)
- 1 tsp Salt (divided between chicken and sauce)
- 0.5 tsp Black Pepper (freshly ground, divided)
- 2 tbsp Olive Oil (for sautéing the chicken and vegetables)
- 2 tbsp Unsalted Butter (finishes the sauce, adds shine)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (minced)
- 8 oz Baby Bella Mushrooms (sliced)
- 0.75 cup Dry Marsala Wine (good quality, not cooking sherry)
- 1 cup Chicken Broth (low‑sodium)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Season and Dredge Chicken
Pat the chicken breasts dry, season both sides with ½ tsp salt and ¼ tsp black pepper, then dredge lightly in the flour, shaking off excess.
Time: PT3M
Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and cover loosely with foil.
Time: PT8M
Temperature: Medium‑high
Sauté Aromatics
Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium, add the minced shallot and garlic, sauté 1‑2 minutes until fragrant, then add the sliced mushrooms and a pinch of salt and pepper.
Time: PT5M
Temperature: Medium
Deglaze with Marsala
Pour in the ¾ cup dry Marsala wine, scraping the browned bits from the pan. Let the wine reduce by half, about 3‑4 minutes.
Time: PT4M
Temperature: Medium
Add Broth and Return Chicken
Stir in 1 cup chicken broth, bring to a gentle simmer, then return the seared chicken to the skillet. Reduce heat to low and let everything simmer together for 10 minutes, allowing the sauce to thicken and the chicken to finish cooking.
Time: PT10M
Temperature: Low
Finish the Sauce
Remove the chicken again and set aside. Whisk 1 tsp flour with a splash of cold water to make a slurry, stir it into the sauce to achieve a velvety consistency. Add the butter, stirring until melted, then season with the remaining salt and pepper to taste.
Time: PT3M
Temperature: Low
Plate and Garnish
Return the chicken to the pan to coat with the sauce, then transfer to serving plates. Sprinkle chopped parsley over the top for color and freshness.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, High protein
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thighs, Turkey breast
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Shallot: Red onion
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Baby Bella Mushrooms: Cremini mushrooms
- Instead of Dry Marsala Wine: Dry sherry
- Instead of Chicken Broth: Vegetable broth
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Skillet
- Small Saucepan
- Cutting Board
- Chef's Knife
- Meat Mallet or Rolling Pin
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Tongs
- Plate for Resting Chicken
Critical Steps — Do Not Skip
- Season and dredge the chicken evenly
- Deglaze the pan with Marsala wine and reduce properly
- Thicken the sauce with a flour slurry without creating lumps
Chef Tips from the Video
- Use a dry, high‑quality Marsala wine for the best flavor
- Pat the mushrooms dry with a paper towel before sautéing to promote browning
- Finish the sauce with butter for a glossy, rich finish
Troubleshooting
Sauce is too thin
Whisk a slurry of 1 tsp flour and 2 tbsp cold water, then stir into the simmering sauce until it reaches desired thickness.
Chicken is dry
Do not overcook; sear until golden then finish cooking in the sauce for only 10 minutes. Let the chicken rest before slicing.
Mushrooms are soggy
Increase heat after adding mushrooms to evaporate excess moisture, and avoid crowding the pan.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stove.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The Marsala sauce can be made up to 2 days ahead; reheat and add a splash of broth if it thickens too much
- Cooked chicken can be refrigerated and gently reheated in the sauce before serving
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‑American community, blending traditional Italian cooking techniques with the sweet fortified Marsala wine imported from Sicily. It became a staple of Italian‑American restaurant menus, symbolizing the adaptation of regional Italian flavors to American palates.
What are the traditional regional variations of Chicken Marsala in Italian cuisine?
In Sicily, the dish may feature a richer reduction with added cream, while in northern Italy chefs sometimes substitute veal for chicken. Some regions add fresh herbs like thyme or rosemary for an earthy note, but the core elements—Marsala wine, mushrooms, and pan‑seared meat—remain consistent.
How is Chicken Marsala traditionally served in Italy or Italian‑American households?
Traditionally, Chicken Marsala is served hot, sliced over a bed of buttery mashed potatoes, polenta, or wide egg noodles, allowing the silky sauce to coat the starch. It is often garnished with fresh parsley and accompanied by a simple green salad.
What occasions or celebrations is Chicken Marsala associated with in Italian‑American culture?
Chicken Marsala is a popular choice for family dinners, holiday gatherings such as Christmas or Easter, and special occasions like birthdays because it feels both comforting and elegant without requiring extensive preparation.
What other Italian dishes pair well with Chicken Marsala?
Pair it with a crisp Italian white wine, a side of roasted asparagus, a light arugula salad with lemon vinaigrette, or classic Italian breads like focaccia to soak up the sauce. A simple risotto or creamy polenta also complements the dish beautifully.
What are the most common mistakes to avoid when making Chicken Marsala?
Common errors include over‑coating the chicken with flour (which can make the sauce gummy), not reducing the Marsala enough (leaving a harsh alcohol flavor), and overcooking the chicken, which makes it dry. Follow the timing cues and keep the heat moderate when simmering the sauce.
Why does this Chicken Marsala recipe use a flour slurry instead of cornstarch?
Flour is already on hand for dredging the chicken, and a flour slurry blends smoothly into the wine‑based sauce, providing a velvety texture without the glossy sheen that cornstarch can give. It also keeps the flavor profile authentic to traditional recipes.
Can I make Chicken Marsala ahead of time and how should I store it?
Yes—you can prepare the Marsala sauce up to two days in advance, store it in an airtight container in the refrigerator, and gently reheat with a splash of broth. Cooked chicken can be refrigerated separately and added back to the sauce just before serving to retain juiciness.
What texture and appearance should I look for when the Chicken Marsala is done?
The chicken should be golden‑brown on the outside and juicy inside, with an internal temperature of 165°F. The sauce should be glossy, slightly thickened, and coat the back of a spoon without pooling excessively.
What does the YouTube channel OrsaraRecipes specialize in?
The YouTube channel OrsaraRecipes focuses on approachable, home‑cooked versions of classic comfort dishes from around the world, emphasizing clear step‑by‑step instructions, budget‑friendly ingredients, and practical cooking tips for everyday cooks.
How does the YouTube channel OrsaraRecipes' approach to Italian cooking differ from other Italian cooking channels?
OrsaraRecipes blends traditional Italian flavors with American pantry staples, avoids overly complex techniques, and often includes cost‑saving substitutions while still preserving authentic taste, making Italian cooking accessible to a broader home‑cook audience.
Last updated: August 30, 2026
