absolute best chicken marsala

The Absolute Best Chicken Marsala

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A sweet Italian sauce can transform your tastebuds and have you dreaming of Tuscany. The rich marsala sauce takes only a few ingredients to make, but blows you away with its depth and flavor. From the stove to your plate in under an hour, the absolute best chicken marsala is a savory dish that will have everyone going back for seconds. Succulent mushrooms and lightly breaded chicken bathe in the marsala sauce to create a delectable meal.

This post is part of our Basic Cooking Skills series. Each week we will be doing a deep-dive into one basic cooking skill and a brand new recipe to accompany it to practice that newfound skill. Check back throughout the series for updates and new posts.

how to: prepare the chicken & Vegetables

chopped mushrooms and onion for chicken marsala

Onions, garlic, and mushrooms are the main vegetables in this dish, with accents of parsley at the end.

Slice the mushrooms and onions thinly and dice the garlic.

I pan fry the chicken breasts so they should be thin and breaded heavily before going into the oil. Other methods can be used but I’ve found that the breaded chicken reallyyyy soaks up the flavor of the sauce.

chicken breast in plastic bag

Using the plastic bag trick to prevent splatter, flatten the chicken breasts as much as you can with a meat tenderizer, or slice thinly and use smaller chicken breasts.

chicken breast in breadcrumbs

Coat with a mixture of breadcrumbs, flour, and Italian seasoning.

chicken breast breadcrumbs

They should be completely covered!

how to: cook the chicken

Heat canola oil in a large frying pan over medium-high heat. There should be enough oil to cover the bottom of the entire pan.

breaded chicken breasts in pan

Set the chicken breasts into the oil carefully, and cook until brown, about 5-6 minutes.

fried chicken breasts in pan

Flip chicken breasts and continue cooking until the internal temperature reaches 165 degrees F (75 degrees C).

fried chicken breasts on cutting board

Set aside and marvel at that beautiful color! Let the chicken rest before cutting.

how to: cook the vegetables

chopped onions in a pan

In the same pan, cook the onions for about 5 minutes or until they turn translucent. Scrape up the delicious fronds and incorporate into the veggie mixture.

chopped onions and mushrooms in a pan

Add the mushrooms for an additional 3-4 minutes.

chopped onions and mushrooms and garlic in a pan

Then add the garlic for 1-2 minutes.

how to: create the absolute best marsala pan sauce

sauteed veggies in butter and flour roux

Next up is the roux — our thickener. With equal parts butter and flour, melt butter and quickly whisk in flour.

cooked vegetables in a roux

The roux will be pretty thick and golden. Stir until combined.

marsala wine and chicken broth in pan

Add a splash of beef broth and the marsala wine. Simmer for about 20 minutes to allow the alcohol to cook off.

absolute best chicken marsala

Return your chicken to the pan whole, or chop into bite sized pieces before mixing in.

Enjoy your absolute best chicken marsala with a side of mashed potatoes and garlic bread!

Ingredients Needed

Materials Needed

absolute best chicken marsala

The Absolute Best Chicken Marsala

Savory pan-fried chicken finished in a creamy marsala sauce. The absolute best chicken marsala goes from pan to table in under an hour and is an incredible Italian meal to devour.
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: chicken, italian, marsala


  • 2 chicken breasts thinly slice or pounded thin
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup flour
  • 3 tbsp Italian seasoning mix of basil, oregano, rosemary, thyme
  • 1/4 cup canola oil adjust as needed to cover pan
  • 1 white onion sliced
  • 8 oz mushrooms sliced
  • 3-4 garlic cloves diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/4 cup beef broth
  • 2/3 cup marsala wine
  • 1/4 cup parsley roughly chopped, to garnish


  • Heat canola oil in a pan over medium-high heat. Mix breadcrumbs, flour, and Italian seasoning and toss the chicken breasts in the mixture to coat.
  • Place the chicken breasts in the pan and cook for 6-7 minutes on one side, then flip and continue cooking around 5 minutes or until done. Set aside.
  • In the same pan, add onions and cook for 5 minutes. Add the mushrooms and cook 3-4 minutes. Add the garlic and continue cooking for 2 minutes. Push the vegetables to the edges of the pan.
  • Add butter to the pan and melt, mixing in flour and stirring constantly to form a roux. After thickening into a paste-like texture, mix with the vegetables. Add beef broth and marsala wine to the pan. Simmer 20 minutes.
  • Return the chicken to the pan to heat up. Serve over mashed potatoes or pasta with a side of garlic bread.
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45 thoughts on “The Absolute Best Chicken Marsala”

  1. This looks really good! I love chicken marsala but have not had it in a while. I’m following a keto diet, so I might try to make this using almond flour for the breading on the chicken. I think I could come up with a roux, too. You’ve inspired me!

  2. Chicken marsala is one of my favorite meals. I have never coated the chicken in breadcrumbs before so I am interested in trying that next time and seeing what I think.

  3. Debbie Williams

    Love all the pictures & step by step instructions. You make it look too easy! We will have to try it!

  4. This recipe looks insanely amazing! I’ve only had chicken Marsala one time, but I have the feeling I’ll be making this in the fall! This looks so so good!!!!

  5. I have yet to make this dish, but it’s definitely on the list. But it looks amazing. You did a great job and thanks for the photo step through.

  6. 5 stars
    What a great recipe! I love Chicken Marsala. But I must admit, I can’t remember the last time I had it (sadly). Covid has thrown everything off.. I prefer my chicken whole but cubed sounds like a simple must try. Thanks for sharing and the Marsala reminder.

  7. 5 stars
    Oh Kalbi, another recipe to add to my list. I’ve never thought of coating the chicken in breadcrumbs. Thanks for sharing, I’ll try this one out and let you know how it goes.

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