The Best Chicken Marsala Recipe for Easy Elegant Dinners

Chicken Marsala recipe lovers, you’ve just found your go-to guide! In this flavorful journey, we’re unlocking the secrets behind the best chicken Marsala recipe – creamy, savory, rich in texture, and bursting with Italian flair. Whether you’re new to the kitchen or a seasoned cook, this is your ultimate chance to create a restaurant-quality chicken dish right at home.

At Recipes Tasteful, we believe every home cook deserves foolproof recipes that feel like they came from grandma’s kitchen or a celebrity chef’s show. Our about page tells the story of passion – a humble kitchen, a small-town cook, and a family tradition of perfecting simple ingredients into unforgettable meals. This chicken Marsala recipe is one of those treasured gems – no fancy tricks, just flavor-forward comfort food.

We’ll walk you through the ingredients, detailed cooking instructions, expert tips, and of course, the creamy chicken Marsala variations that people also search for like “Chicken Marsala recipe no cream,” “Best Chicken Marsala recipe,” and even the iconic “Chicken Marsala Ina Garten” version.

Table of Contents

Table of Contents

Mastering the Chicken Marsala Recipe

What Is Chicken Marsala?

Chicken Marsala recipe lovers often describe the dish as savory, slightly sweet, and incredibly satisfying. At its core, chicken Marsala is a flavorful Italian-American meal made by simmering lightly breaded chicken breasts in a luscious mushroom and Marsala wine sauce.

While there are plenty of creamy chicken Marsala variations today, the dish itself has deep Sicilian roots where Marsala wine—a fortified wine from the region—is the star ingredient. It gives the sauce its deep, nutty flavor and delicate sweetness.

The traditional version doesn’t use cream, making the chicken Marsala recipe no cream more authentic to its origins. However, American adaptations often include cream to create a thicker, velvety sauce that clings beautifully to the chicken.

This recipe gives you both: the authenticity of Marsala’s bold flavor and the creamy depth of a modern comfort dish. Whether you’re looking for the best chicken Marsala recipe for a weeknight dinner or a fancy dinner party, this is the version that nails it every time.

Why This is the Best Chicken Marsala Recipe You’ll Ever Try

You might be wondering—what makes this one stand out from the countless chicken Marsala recipes online?

• Balanced Sauce: We use equal parts Marsala wine and chicken broth, with just enough cream to add richness without overpowering the flavor.
• Golden, Pan-Seared Chicken: Each piece is lightly coated with seasoned flour and pan-fried until golden. This step gives it a delicious crust that soaks up the sauce.
• Fresh Aromatics: Garlic, shallots, and fresh thyme add layers of flavor and fragrance.
• No Overkill: While some versions dump too much cream or sugar into the pan, ours focuses on balance—a rich but not heavy dish you can enjoy any night of the week.

Even celebrity chefs like Emeril and Ina Garten have taken their own stabs at this classic. In fact, many call theirs “The absolute best chicken Marsala recipe Emeril style,” while others follow the lighter yet flavorful route of the Chicken Marsala Ina Garten variation. What makes ours better is that it blends the best of both styles—hearty, yet elegant.

Ingredients Breakdown and Their Role

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The Chicken: Breast vs. Tenderloin

For this chicken Marsala recipe, the foundation begins with the chicken itself. You’ll need 1½ pounds of boneless, skinless chicken breasts or chicken tenderloins. Both cuts work beautifully, but chicken breasts—when pounded to a ¼-inch thickness—offer a flat, even surface that cooks quickly and sears perfectly. This method ensures tender chicken with just the right bite, ready to soak up the rich Marsala sauce.

If using tenderloins, you’ll get a more delicate texture, but they may not brown as uniformly.

Tip: For even faster prep, look for pre-sliced cutlets at the butcher counter.

Why Flour Is Essential for the Crust

Coating the chicken in all-purpose flour serves two purposes:

1. It helps create a golden, crispy exterior when pan-fried.
2. It thickens the sauce later as the flour dissolves into the Marsala reduction.

This step is what separates a great chicken Marsala recipe easy version from a forgettable one. The crust acts as a sponge, soaking up the wine, broth, and cream blend while locking in juiciness.

A simple mix of ¾ teaspoon salt, ¼ teaspoon pepper, and flour in a ziplock bag makes for quick and even dredging.

Marsala Wine: The Star Ingredient

There’s no chicken Marsala without Marsala wine. It’s the soul of the sauce, giving it that signature nutty, caramelized flavor. This fortified Sicilian wine ranges from dry to sweet, but for this recipe, dry Marsala is the winner.

Using sweet Marsala could overpower the dish, making it too dessert-like. Dry Marsala offers complex flavor that blends beautifully with cream, mushrooms, and garlic.

Substitute Options (if needed):

• Dry Sherry
• Madeira
• White Wine + Brandy (equal mix)

Still, if you want the real deal, don’t skip the Marsala—it’s called chicken Marsala recipe for a reason.

Mushrooms: Earthy Depth in Every Bite

Bella or white button mushrooms (8 oz, pre-sliced) are ideal. Their earthy flavor adds depth and complements the wine. Cook them until golden and slightly crispy on the edges—they should never be soggy or rubbery.

Some creamy chicken Marsala recipes even call for a mix of wild mushrooms for added texture, but the classics keep it simple.

Shallots, Garlic & Fresh Herbs: Fragrant Aromatics

• Shallots: Add sweetness and mild sharpness that doesn’t overpower the wine.
• Garlic: Just two cloves are enough for that warm, garlicky undertone.
• Thyme: Brings in floral, woodsy notes.
• Italian Parsley (optional): Used at the end for color and fresh herbaceous balance.

These fresh aromatics take your sauce from good to “I need seconds.”

The Cream & Broth Duo: Silky, Saucy Magic

Combining ⅔ cup chicken broth with ⅔ cup heavy cream creates the velvety texture that defines a creamy chicken Marsala recipe. While some people prefer versions without cream (chicken Marsala recipe no cream), this combo creates a balanced sauce that clings to the chicken without feeling too rich.

If you’re watching calories, you can use half-and-half or even whole milk, though you’ll lose a bit of the luxurious texture.

Love the crisp edge on pan-seared chicken? Don’t miss our Parmesan crusted chicken with creamy garlic sauce for another flavor-packed one-pan meal that’s loaded with texture and savory depth.

Step-by-Step Chicken Marsala Cooking Method

Prep Like a Pro: Dredge & Pound the Chicken

Before you turn on the stove, get your prep work in order. The difference between good and great starts before the heat even hits the pan.

1. Pound the Chicken: Lay the chicken breasts between plastic wrap or inside a ziplock bag and use a meat mallet or rolling pin to pound them to about ¼-inch thickness. This ensures even cooking and a tender texture.
2. Dredge in Flour: In a ziplock bag, combine:
   • 3 tablespoons of flour
   • ¾ teaspoon salt
   • ¼ teaspoon black pepper
     Add the chicken, seal the bag, and shake it gently to coat every piece evenly.

This simple step locks in moisture, helps the crust form, and later thickens the sauce naturally—no need for cornstarch or extra flour later.

Pro Tip: Don’t over-dredge. A light coating is all you need for that golden crust.

Searing the Chicken: Golden and Juicy

Use a large skillet over medium-high heat. For the best sear and caramelization, use a stainless steel pan—nonstick will do, but you’ll lose those flavorful brown bits.

1. Heat the Pan: Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter to the skillet.
2. Cook the Chicken: Shake off any excess flour and place the chicken pieces in the hot pan. Don’t overcrowd the pan—work in batches if needed.
3. Sear for 5–6 Minutes Total: Turn once during cooking. You’re looking for golden edges and cooked-through centers.

Once done, transfer the chicken to a plate and loosely tent with foil to keep warm. Set aside the fond (the golden crusty bits in the pan)—they’re flavor bombs for the sauce.

Building the Sauce: Where the Magic Happens

1. Add Mushrooms: Melt the remaining tablespoon of butter in the same skillet. Toss in the 8 oz of sliced mushrooms and sauté for 3–4 minutes until they start to brown and release their juices.
2. Add Aromatics: Stir in the finely chopped shallots (3 tablespoons) and 2 minced garlic cloves. Cook for another 1–2 minutes until fragrant.
3. Deglaze with Liquids: Pour in the following:
   • ⅔ cup chicken broth
   • ⅔ cup dry Marsala wine
   • ⅔ cup heavy cream
   • 2 teaspoons chopped thyme
     Add ¼ teaspoon salt and ⅛ teaspoon pepper. Stir while scraping up the brown bits from the pan with a wooden spoon—this is where your flavor base lives.
4. Reduce the Sauce: Bring it all to a gentle boil, then reduce to medium heat. Let it simmer uncovered for 10–15 minutes, or until the sauce reduces by about half and thickens slightly. You’re aiming for a thin cream sauce with a glossy finish.

Watch the texture: It will look runny at first, but thickens in the final minutes. Patience here makes all the difference.

Bringing It All Together: Finish Strong

Now it’s time to complete the magic:

1. Return the Chicken: Slide the chicken (and any collected juices) back into the sauce.
2. Simmer Gently: Lower the heat and simmer for another 2–3 minutes, letting the chicken soak up the sauce and warm through.
3. Garnish and Serve: Top with chopped fresh parsley if desired. Serve hot over mashed potatoes, pasta, or polenta.

If you’re in the mood for comfort food done right, check out our baked chicken ricotta meatballs with spinach Alfredo sauce—they make a fantastic side or second entrée next to chicken Marsala for a cozy Italian dinner spread.

Irresistible Variations & Smart Substitutions

Creamy Chicken Marsala Recipe: Restaurant-Style Richness

If you’re someone who prefers sauce you could eat with a spoon, the creamy chicken Marsala recipe is your jam. This variation leans into richness with a velvety, luxurious finish.

To achieve it:

• Increase the heavy cream from ⅔ cup to a full 1 cup
• Slightly reduce the chicken broth to maintain balance
• Add a touch of grated Parmesan cheese (about 2 tablespoons) for extra body

You’ll still get the nutty notes from the Marsala wine, but with a buttery mouthfeel that makes it feel like it came from a five-star Italian restaurant.

This is a favorite among fans of the Chicken Marsala Ina Garten version, which also emphasizes bold, creamy elements with fresh herbs.

Chicken Marsala Recipe No Cream: A Lighter Classic

Prefer something closer to the original? Try the chicken Marsala recipe no cream version. This is how it’s often served in Italy—no dairy, just deeply reduced wine, mushrooms, garlic, and herbs.

To adapt:

• Omit the cream
• Increase chicken broth slightly (about ¾ to 1 cup total)
• Use more butter or olive oil for richness

The result is lighter, sharper, and ideal if you’re serving it over pasta or crusty bread. It’s also naturally dairy-free.

This version is perfect for anyone looking to enjoy the best chicken Marsala recipe without the added heaviness of cream.

What if You Don’t Have Marsala Wine?

Although Marsala wine is the signature ingredient in this dish, there are some solid substitutes you can use in a pinch. Keep in mind, the flavor won’t be identical, but close enough to get by:

Marsala Wine Substitute	Best For	Ratio
Dry Sherry	Closest in flavor	1:1
Madeira	Slightly sweeter, rich	1:1
White Wine + Brandy (50/50)	Balanced, lighter body	1:1

Avoid “cooking wine” from grocery stores—it lacks the depth needed and is often too salty.

Also, be sure the wine is dry, not sweet, to avoid making the sauce taste like dessert. This tip alone separates a pro-level dish from a mediocre one.

Gluten-Free Chicken Marsala Option

Want a gluten-free chicken Marsala? Easy.

Just swap the all-purpose flour for a 1:1 gluten-free flour blend, such as one based on rice flour or almond flour. Everything else stays the same. The texture will be just as crispy, and the sauce will still thicken perfectly.

Don’t miss our herb-rich side dishes for poultry that pair well with gluten-free meals.

Want to Go Dairy-Free?

You can substitute:

• Heavy cream with full-fat coconut milk or unsweetened cashew cream
• Butter with vegan alternatives like plant-based margarine

You’ll get a subtly different taste, but the base flavors of mushroom and Marsala still shine through.

Want to go full Italian? Pair your chicken Marsala with a fresh homemade pasta and this vibrant tomato basil sauce from Once Upon a Chef—it adds brightness and balances the richness of the Marsala cream beautifully.

Common Mistakes to Avoid in Chicken Marsala

When making a chicken Marsala recipe, it’s easy to overlook key details that can drastically affect the outcome. While this dish may seem simple, small missteps can lead to dry meat, bland sauce, or overpowering flavors. To ensure your chicken Marsala recipe delivers restaurant-quality results every time, here are the most common mistakes to avoid—plus simple fixes that elevate every bite.

Mistake #1: Overcooking the Chicken

Nothing ruins a chicken Marsala recipe faster than dry, rubbery chicken. Since most chicken Marsala recipes use thin, pounded chicken breasts, they cook incredibly fast. This is a strength of the chicken Marsala recipe, but it can also lead to overcooking if you’re not paying close attention.

Solution: For any successful chicken Marsala recipe, sear the chicken for just 2–3 minutes per side. Use an instant-read thermometer to check for doneness. Chicken is considered perfectly cooked at 165°F (74°C). Once your chicken is golden and cooked through, set it aside. This crucial step ensures your chicken Marsala recipe results in tender, juicy chicken—not tough, dried-out protein.

Mistake #2: Using Sweet Marsala Instead of Dry

Another critical error that ruins many a chicken Marsala recipe is the use of sweet Marsala wine. Although both sweet and dry Marsala are widely available, sweet Marsala introduces too much sugar into the sauce, creating a cloying, overpowering flavor.

Solution: Always use dry Marsala wine in your chicken Marsala recipe. Dry Marsala enhances the mushrooms, balances beautifully with the cream and broth, and gives your sauce that signature nutty, caramelized note. Using dry Marsala is the secret to achieving a savory, authentic chicken Marsala recipe that doesn’t taste like dessert.

Mistake #3: Skipping the Brown Bits (Fond)

When searing chicken in your chicken Marsala recipe, those golden, flavorful bits left behind in the pan are called the fond. This is where much of your flavor lives. Sadly, many people discard it or clean the pan before making the sauce—sabotaging their chicken Marsala recipe in the process.

Solution: After searing the chicken, deglaze the pan using Marsala wine and broth. Scrape up the fond with a wooden spoon to infuse the sauce with rich, umami-packed depth. In every great chicken Marsala recipe, the fond is your best friend—it brings your sauce to life.

Mistake #4: Dumping in All the Liquids at Once

The timing of ingredients matters in a chicken Marsala recipe. Pouring in the wine, broth, and cream all at once shocks the pan, drops the temperature, and prevents proper reduction. This results in a thin, flat sauce—something no chicken Marsala recipe should deliver.

Solution: Gradually layer the ingredients. Start by sautéing the mushrooms and aromatics, then deglaze with dry Marsala wine and chicken broth. Add cream only after the wine has cooked off its sharp edge. This step-by-step process builds flavor and guarantees your chicken Marsala recipe comes out with a silky, perfectly reduced sauce.

Mistake #5: Not Reducing the Sauce Long Enough

One of the defining characteristics of a top-tier chicken Marsala recipe is a sauce that’s rich, glossy, and just thick enough to coat the back of a spoon. Unfortunately, many people don’t give their sauce enough time to reduce properly, resulting in a watery mess.

Solution: Let your sauce simmer uncovered for 10–15 minutes. Stir often and watch for it to darken slightly and cling to a spoon. In any creamy chicken Marsala recipe, reduction is key. This not only improves texture but intensifies flavor. A properly reduced sauce will take your chicken Marsala recipe from average to unforgettable.

Mistake #6: Skipping the Rest Time

In the rush to plate, many home cooks skip the final step of letting the chicken rest in the sauce. This short rest is essential—it allows the sauce to soak into the chicken, rounding out the flavors in your chicken Marsala recipe.

Solution: Once your sauce has reduced and your chicken is returned to the skillet, let it simmer on low heat for 2–3 more minutes. During this time, the flavors will bind, and the chicken will reheat gently without drying out. It’s a small step, but one that every successful chicken Marsala recipe includes.

Mistake #7: Not Tasting and Adjusting Seasoning

Every great chicken Marsala recipe has one thing in common—balanced seasoning. Marsala wine, cream, broth, and mushrooms each bring distinct notes. If you don’t taste and adjust, you risk ending up with a bland or overly salty dish.

Solution: After the sauce reduces, taste it. Add more salt, a dash of pepper, or a splash more Marsala if needed. Trust your palate—no two chicken Marsala recipes are identical, and seasoning is the final touch that makes yours unique.

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By avoiding these common errors, your chicken Marsala recipe will turn out restaurant-worthy every single time. From using t

What to Serve with Chicken Marsala

Best Side Dishes to Serve with Chicken Marsala

This dish is rich, savory, and saucy—which means it pairs best with sides that soak up that velvety Marsala cream or offer contrast in texture and flavor. Here’s what you should consider serving:

1. Garlic Mashed Potatoes

This is the classic pairing. The creaminess of mashed potatoes complements the silky sauce, making every bite of chicken even more satisfying. Add roasted garlic or chives for a gourmet upgrade.

2. Buttery Egg Noodles

A go-to choice for anyone craving old-school comfort. They catch the sauce in every curl and make your creamy chicken Marsala recipe feel like a cozy hug on a plate.

3. Steamed or Roasted Vegetables

• Green Beans: Light and crisp
• Asparagus: Adds an earthy, elegant bite
• Broccolini: Pairs well with garlic butter and adds color contrast

These veggies balance the richness of the chicken and sauce while adding fiber and crunch.

4. Polenta or Risotto

Want to impress? Serve your Marsala chicken over a bed of creamy polenta or a Parmesan risotto. It turns your meal from simple to show-stopping.

Don’t miss our herb-rich side dishes for poultry for even more options.

What Bread to Serve

If you’re skipping starches, crusty bread is your best friend.

• Sourdough: Adds tang and chew
• Garlic Bread: Extra flavor without extra work
• Ciabatta: Great texture and tear-and-share appeal

Perfect Wine Pairings with Chicken Marsala

This dish is all about balance. You want a wine that doesn’t overpower the flavors but complements them—especially that touch of sweetness and acidity from the Marsala wine.

Wine	Why It Works
Dry Marsala	Best mirror of sauce flavor
Pinot Noir	Light, fruity, balances mushrooms
Chardonnay	Buttery, complements creamy version
Sauvignon Blanc	Crisp acidity cuts richness

Tip: If your version includes no cream (chicken Marsala recipe no cream), go with lighter reds or drier whites.

Bonus: Try Chicken Piccata for a Lemon-Twist Alternative

If you love chicken Marsala but want to switch it up next week, try chicken piccata. It’s lighter, zesty, and equally satisfying.

Celebrity & Regional Variations of Chicken Marsala

The Absolute Best Chicken Marsala Recipe Emeril Style

When it comes to bold flavors and a flair for the dramatic, Emeril Lagasse takes the lead. His version of chicken Marsala is often described as “the absolute best chicken Marsala recipe” by fans of his cuisine. Here’s what stands out:

• Extra garlic and shallots for added intensity
• More Marsala wine than most recipes—sometimes nearly a full cup
• A touch of cayenne pepper for subtle heat
• Sometimes includes prosciutto or pancetta

Emeril’s take gives the sauce more volume and body, ideal for hearty appetites. It’s not the easiest chicken Marsala recipe—but it’s big on flavor.

Chicken Marsala Ina Garten: Elegant Simplicity

Ina Garten, known for her elegant yet accessible recipes, puts a gourmet twist on this classic. Her chicken Marsala Ina Garten version stands out for being:

• Incredibly simple: Just a few quality ingredients
• Uses crimini mushrooms for deeper, earthier flavor
• Always calls for dry Marsala wine
• Often served with risotto or homemade pasta

Ina emphasizes technique over quantity. She browns the mushrooms to perfection and simmers the sauce just long enough to deepen the flavor without making it too heavy.

Both of these styles represent two sides of the same coin: bold and rustic (Emeril) vs. elegant and refined (Ina).

Italian Regional Chicken Marsala Recipe: The No-Cream Traditionalist

True to its Sicilian roots, the Italian chicken Marsala recipe typically does not include cream. Instead, it focuses on the Marsala wine and mushroom reduction, using butter, garlic, and herbs for depth.

Here’s what you’ll usually see in a traditional Italian version:

• Thin chicken cutlets
• Dry Marsala wine as the main sauce base
• No cream, and often no broth—just wine and pan juices
• Served with polenta or crusty bread, not mashed potatoes

This is closest to the chicken Marsala recipe no cream style popular among Mediterranean dieters and those who prefer lighter sauces.

Which Version is Right for You?

Here’s a quick comparison to help you choose:

Chef/Style	Creamy	Bold Flavor	Traditional	Complexity
Emeril	Sometimes	✔️	❌	Moderate
Ina Garten	Sometimes	Balanced	❌	Easy
Sicilian	❌	Earthy	✔️	Simple
This Recipe	✔️	Balanced	Partial	Beginner-Friendly

Looking for inspiration? Try our weeknight Italian dinner ideas for more flavorful options rooted in tradition but fit for modern kitchens.

Frequently Asked Questions (FAQs)

Watch How To Make Chicken Marsala Recipe