A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. You’ll love the juicy pan-fried chicken topped with a creamy and savory marsala wine sauce. You will only hope for leftovers after making this dish.
We love copycat restaurant recipes. Some of our favorite copycat recipes include Chicken Madeira inspired by Cheesecake Factory and Creamy Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Chicken Marsala inspired by a recipe from Olive Garden is no exception.
Chicken Marsala Recipe:
Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.
This chicken marsala is great served up with some Mashed Potatoes or even angel hair pasta with a side of asparagus. It’s a nice enough meal to have for a date night in, a fancy family Valentine’s dinner, or when you have guests to impress. This recipe is accommodating and can easily be doubled or tripled for a crowd.
Can I Make Chicken Marsala Ahead of Time?
You sure can! The chicken will taste even better after absorbing the flavors for a day or two. You can make it up with the sauce on the chicken, cover and refrigerate until ready to serve. You can also reheat on the stovetop over low heat just until warmed through. Do not boil or the chicken will overcook and sauce may separate.
Chicken Marsala Ingredients:
This Italian-American dish is made with chicken breast, salt and pepper, flour for dredging, olive oil, butter, onion powder, garlic, and parsley. The marsala wine sauce is made up of dry marsala wine, chicken stock, and heavy whipping cream.
The Best Wine for Chicken Marsala:
Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store.
Can I Substitute the Wine?
If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
How to Make Even Chicken Cutlets:
Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. Pounding your chicken to even thicknesses ensures they will get cooked evenly. You can always save yourself some prep by using chicken tenders instead.
Cooks Tip: to test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.
How to Prevent a Creamy Sauce from Curdling:
When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:
- Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
- Older cream can curdle easier, purchase within a few days of use.
- Stir the sauce while slowly adding the cream
- Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
- Patience is important – don’t rush the process of thickening the sauce.
More Chicken Dinner Recipes:
Chicken Tortilla Soup
Chicken Pot Pie Soup Recipe
Two Whole Roasted Chickens (and Gravy)
Fancy Chicken Salad Recipe
Cheesy Chicken Fajita Casserole
Oven-Baked Chicken And Rice
Chicken Chow Mein with Best Chow Mein Sauce
Kung Pao Chicken
Easy Chicken Noodle Soup Recipe
Spatchcock Chicken Recipe
Chicken Marsala Recipe
Easy Chicken Marsala made from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy marsala wine sauce.
- 1 1/4 lbs chicken breast (2 large), or chicken tenders
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup all-purpose flour for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves minced
- 3/4 cup dry marsala wine (not sweet)
- 3/4 cup chicken stock reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley finely chopped
Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.