10 Best Chicken Marsala Recipes That Will Transform Your Home Into A 5-Star Restaurant

Look, I’ve been making chicken marsala for years and it never gets old. Rich wine sauce, tender chicken, earthy mushrooms. It’s one of those dishes that feels fancy but doesn’t require culinary school.

These 10 versions cover everything from the classic restaurant version to lighter baked options and even a creamy weeknight twist. Something here will hit the spot, I promise.

1. Classic Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons butter, divided
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Season the flour with salt and pepper in a shallow dish, then dredge each chicken breast until lightly coated on both sides.

Shake off any excess flour or you’ll end up with clumps in your sauce. Not the end of the world, but not ideal either. I learned this the hard way during my first attempt.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat until it shimmers. That shimmer means it’s ready.

Step 2: Add the chicken breasts to the hot pan and cook for about 4 minutes per side until golden brown and cooked through.

Don’t move them around too much or they won’t get that gorgeous caramelized crust. Just let them be. The internal temp should hit 165°F if you want to check with a thermometer.

Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. This is where the magic starts building in the pan.

Step 3: Add the remaining 2 tablespoons of butter to the same skillet and toss in the sliced mushrooms.

Cook them for about 5 minutes, stirring occasionally, until they’re golden and have released their moisture. They’ll shrink down quite a bit, that’s normal.

Add the minced garlic and cook for another 30 seconds until fragrant. Garlic burns fast, so watch it closely here.

Step 4: Pour in the Marsala wine and chicken broth, scraping up all those browned bits stuck to the bottom of the pan with a wooden spoon.

Those bits are pure flavor, don’t skip this part. Let the sauce simmer for about 5 minutes until it reduces by half and thickens slightly.

Taste it now. Too sharp? Let it cook another minute. Just right? Perfect.

Step 5: Return the chicken to the skillet and spoon the sauce over each piece generously.

Let everything simmer together for 2 to 3 minutes so the chicken soaks up some of that rich sauce. This is my favorite part, honestly.

Sprinkle with fresh parsley before serving. Serve this over mashed potatoes, pasta, or with crusty bread to soak up every drop of sauce.

2. Creamy Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
10 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Combine the flour, salt, and pepper in a shallow bowl and coat each chicken breast evenly.

Don’t press too hard, just a light coating does the trick. Set them on a plate while you heat up your pan.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Wait for the butter to stop foaming before adding the chicken.

Step 2: Cook the chicken for about 4 to 5 minutes on each side until deeply golden and cooked through.

The key here is not to overcrowd the pan. If your skillet isn’t big enough, cook in batches. Crowding means steaming instead of searing, and nobody wants that.

Remove the chicken to a plate and tent with foil. Now the fun begins.

Step 3: Melt the remaining 2 tablespoons of butter in the same skillet and add the mushrooms.

Sauté for about 6 minutes until they’re browned and tender. Mushrooms hold a lot of water, so give them time to release it and cook down.

Stir in the garlic and cook for 30 seconds. Smells amazing already, right?

Step 4: Deglaze the pan with Marsala wine, scraping up all the caramelized bits from the bottom.

Let it bubble away for about 3 minutes to cook off the alcohol and concentrate the flavor. The wine should reduce by about half.

Pour in the heavy cream and chicken broth, then whisk everything together until smooth and combined.

Step 5: Bring the sauce to a gentle simmer and cook for 4 to 5 minutes until it thickens enough to coat the back of a spoon.

Too thick? Add a splash of broth. Too thin? Let it simmer another minute. You’ll know when it’s right.

Nestle the chicken back into the skillet and spoon the creamy sauce over top. Let it heat through for 2 minutes, then garnish with parsley and serve immediately.

3. Easy One Pan Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded to even thickness
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
3 cloves garlic, minced
1 cup Marsala wine
1/2 cup chicken broth
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Mix the flour, salt, pepper, and garlic powder together in a wide shallow dish.

Dredge each chicken breast in the seasoned flour and shake off the excess. You want a thin, even coating for the best texture.

Heat the olive oil in a large skillet over medium high heat until it’s shimmering and ready to go.

Step 2: Add the chicken breasts to the hot skillet and cook for 5 minutes per side until golden brown and just cooked through.

Don’t flip them too early or they’ll stick. Let them develop that nice crust first. Once they release easily, they’re ready to turn.

4. Garlic Butter Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 tablespoons olive oil
4 tablespoons butter, divided
10 ounces cremini mushrooms, sliced
5 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Instructions:

Step 1: In a shallow dish, combine the flour, salt, pepper, and paprika, then coat each chicken breast evenly.

Tap off the extra flour so you don’t end up with a gummy sauce later. I’ve made that mistake before, trust me.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter melts and starts to foam.

Step 2: Add the chicken breasts to the skillet and cook for about 4 minutes per side until they’re golden brown and cooked through.

You want a nice sear on both sides, so resist the urge to peek too early. Let them do their thing.

Once cooked, transfer the chicken to a plate and cover with foil to keep warm. Don’t wash that pan, we’re using it again.

Step 3: Melt the remaining 2 tablespoons of butter in the same skillet and add the sliced mushrooms.

Sauté for 5 to 6 minutes until they’re browned and tender. The butter adds so much richness here, it’s unreal.

Stir in the minced garlic and cook for about 1 minute until it’s fragrant and just starting to turn golden. This is where the garlic butter magic happens.

Step 4: Deglaze the pan with Marsala wine, making sure to scrape up all those tasty browned bits from the bottom.

Let the wine simmer for about 4 minutes to reduce by half. You’ll see it thicken and get glossy.

Add the chicken broth and bring everything to a gentle simmer. Cook for another 3 to 4 minutes until the sauce is rich and slightly thickened.

Step 5: Stir in the lemon juice to brighten up the sauce and balance out all that butter and wine.

Return the chicken to the skillet and spoon the garlic butter sauce over each piece generously. Let it all simmer together for 2 minutes.

Garnish with fresh parsley and serve immediately. The lemon really makes this version pop, honestly my go to when I want something a little brighter.

5. Chicken Marsala with Thyme

Ingredients:

4 boneless, skinless chicken breasts, pounded to even thickness
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons butter, divided
8 ounces sliced mushrooms
3 cloves garlic, minced
1 cup Marsala wine
3/4 cup chicken broth
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Season the flour with salt and pepper in a shallow dish, then dredge each chicken breast until lightly coated.

Shake off the excess and set them aside on a clean plate. Get your skillet heating up over medium high heat with the olive oil and 1 tablespoon of butter.

Once the butter melts and stops foaming, you’re ready to cook.

Step 2: Add the chicken breasts to the hot skillet and cook for 4 to 5 minutes per side until golden and cooked through.

Don’t overcrowd the pan or the chicken will steam instead of sear. If you need to work in batches, do it.

Transfer the cooked chicken to a plate and tent with foil. Keep it warm while you make the sauce.

Step 3: Add the remaining 2 tablespoons of butter to the skillet and toss in the sliced mushrooms.

Cook for about 5 minutes, stirring occasionally, until they’re golden brown and tender. Mushrooms release a lot of water, so let them cook down completely.

Stir in the garlic and half the thyme leaves, cooking for 30 seconds until fragrant. Thyme is powerful, so a little goes a long way.

Step 4: Pour in the Marsala wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon.

Let the wine simmer for 3 to 4 minutes until it reduces by about half. You’ll notice it getting thicker and more concentrated.

Add the chicken broth and bring to a simmer. Cook for another 4 minutes until the sauce is rich and slightly thickened.

Step 5: Stir in the remaining thyme leaves and return the chicken to the skillet.

Spoon the sauce over the chicken and let everything simmer together for 2 to 3 minutes. The thyme flavor really shines through at this point.

Garnish with fresh parsley and serve hot. I love this version with roasted vegetables or creamy polenta.

6. Baked Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
3 cloves garlic, minced
1 cup Marsala wine
3/4 cup chicken broth
1/2 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped

7. Healthy Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
10 ounces sliced mushrooms
3 cloves garlic, minced
1 cup Marsala wine
1 cup low sodium chicken broth
1 teaspoon fresh thyme leaves
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Combine the whole wheat flour, salt, and pepper in a shallow dish and dredge each chicken breast lightly.

Whole wheat flour gives you a little more fiber and a nuttier flavor. Shake off the excess so the coating stays light.

Heat the olive oil in a large nonstick skillet over medium high heat until it shimmers.

Step 2: Add the chicken breasts to the skillet and cook for 4 to 5 minutes per side until golden and cooked through.

Using a nonstick pan means you can get away with less oil, which keeps this version lighter. The chicken should reach an internal temp of 165°F.

Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

Step 3: Add the butter to the same skillet and let it melt, then toss in the sliced mushrooms.

Cook for about 6 minutes, stirring occasionally, until the mushrooms are browned and tender. They’ll release a lot of moisture, so let them cook until most of it evaporates.

Stir in the minced garlic and thyme, cooking for 30 seconds until fragrant.

Step 4: Pour in the Marsala wine and scrape up all the browned bits from the bottom of the pan.

Let the wine simmer for about 4 minutes until it reduces by half. Add the low sodium chicken broth and bring to a gentle simmer.

Cook for another 4 to 5 minutes until the sauce thickens slightly. You’ll notice it coating the back of a spoon when it’s ready.

Step 5: Return the chicken to the skillet and spoon the sauce over each piece.

Let everything simmer together for 2 to 3 minutes so the chicken soaks up the sauce. The flavors really meld together at this point.

Garnish with fresh parsley and serve immediately. This lighter version is just as flavorful but won’t leave you feeling heavy afterward.

8. Chicken Marsala with Spinach

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons butter, divided
8 ounces sliced mushrooms
3 cloves garlic, minced
4 cups fresh spinach
1 cup Marsala wine
3/4 cup chicken broth
1/4 cup sun dried tomatoes, chopped
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: In a shallow dish, combine the flour, salt, and pepper, then dredge each chicken breast until evenly coated.

Shake off any excess flour and set the chicken aside. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat.

Wait until the butter melts and stops foaming before adding the chicken.

Step 2: Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through.

The internal temperature should hit 165°F. Transfer the cooked chicken to a plate and cover with foil to keep warm.

Don’t clean the pan, all that flavor is about to build your sauce.

Step 3: Add the remaining 2 tablespoons of butter to the skillet and toss in the sliced mushrooms.

Sauté for about 5 minutes until they’re golden and tender. Add the minced garlic and cook for 30 seconds until fragrant.

Toss in the fresh spinach and cook for 1 to 2 minutes until wilted. Spinach cooks down fast, so don’t walk away.

Step 4: Add the chopped sun dried tomatoes and pour in the Marsala wine, scraping up all the browned bits from the bottom.

Let the wine simmer for 3 to 4 minutes until it reduces by half. Add the chicken broth and bring to a gentle simmer.

Cook for another 4 minutes until the sauce thickens slightly. The sun dried tomatoes add a nice tangy sweetness that balances everything out.

Step 5: Return the chicken to the skillet and spoon the sauce, mushrooms, spinach, and tomatoes over each piece.

Let everything simmer together for 2 to 3 minutes so the chicken soaks up the sauce. The spinach adds a pop of color and makes this feel a little healthier.

Garnish with fresh parsley and serve over pasta or with crusty bread. This is one of my favorite versions when I want something a little different.

9. Creamy Mushroom Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
12 ounces mixed mushrooms (cremini, shiitake, oyster), sliced
4 cloves garlic, minced
1 cup Marsala wine
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Combine the flour, salt, and pepper in a shallow dish and dredge each chicken breast evenly.

Shake off the excess flour and set aside. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat.

Once the butter melts and stops foaming, you’re ready to cook.

Step 2: Add the chicken breasts to the hot skillet and cook for 4 to 5 minutes per side until golden and cooked through.

Don’t flip them too early or they’ll stick. Let them develop a nice crust first. Transfer the cooked chicken to a plate and tent with foil.

Leave all those flavorful drippings in the pan.

Step 3: Melt the remaining 2 tablespoons of butter in the same skillet and add the mixed mushrooms.

Using a variety of mushrooms gives you more depth of flavor. Cook for about 6 to 7 minutes, stirring occasionally, until they’re browned and tender.

Add the minced garlic and cook for 30 seconds until fragrant. Smells incredible at this point.

Step 4: Pour in the Marsala wine and scrape up all the browned bits from the bottom of the pan.

Let the wine simmer for 3 to 4 minutes until it reduces by half. Add the heavy cream, chicken broth, and grated Parmesan cheese.

Whisk everything together until smooth and bring to a gentle simmer. Cook for 5 to 6 minutes until the sauce thickens and coats the back of a spoon.

Step 5: Return the chicken to the skillet and spoon the creamy mushroom sauce over each piece generously.

Let everything simmer together for 2 to 3 minutes so the chicken absorbs the sauce. The Parmesan adds a nice salty, nutty flavor that takes this to the next level.

Garnish with fresh parsley and serve immediately. This version is rich and indulgent, perfect for a special occasion or when you just want to treat yourself.

10. Restaurant Style Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded very thin
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons olive oil
4 tablespoons butter, divided
10 ounces cremini mushrooms, sliced
2 shallots, finely chopped
3 cloves garlic, minced
1 cup dry Marsala wine
1 cup chicken broth
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Instructions:

Step 1: In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder, then dredge each chicken breast until evenly coated.

Shake off any excess flour and set aside. The key to restaurant style chicken is pounding it really thin so it cooks quickly and stays tender.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter melts and stops foaming.

Step 2: Add the chicken breasts to the hot skillet and cook for 3 to 4 minutes per side until golden brown and cooked through.

Since the chicken is pounded thin, it cooks fast. Don’t overcook it or it’ll get tough. Transfer the cooked chicken to a plate and cover with foil.

Keep it warm while you make the sauce.

Step 3: Melt the remaining 2 tablespoons of butter in the same skillet and add the sliced mushrooms and finely chopped shallots.

Sauté for about 5 to 6 minutes until the mushrooms are golden and the shallots are soft and translucent. Shallots add a milder, sweeter flavor than onions.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4: Deglaze the pan with dry Marsala wine, scraping up all the browned bits from the bottom.

Let the wine simmer for about 4 minutes until it reduces by half. Add the chicken broth and bring to a gentle simmer.

Cook for another 4 to 5 minutes until the sauce is rich, glossy, and slightly thickened. Taste it, you should get a nice balance of sweet and savory.

Step 5: Stir in the fresh lemon juice to brighten up the sauce and add a touch of acidity.

Return the chicken to the skillet and spoon the sauce over each piece generously. Let everything simmer together for 2 minutes.

Garnish with fresh parsley and serve immediately. This version tastes just like what you’d get at a high end Italian restaurant, honestly one of my favorites.

Final Words

These 10 chicken marsala recipes give you plenty of options no matter what you’re craving. Try one this week and let me know which version becomes your go to. Drop a comment below with your favorite or any tips you’ve picked up along the way. Happy cooking.