Chicken Marsala Recipe

How to Make Chicken Marsala Recipe the Original Way

Chicken Marsala is a beloved dish that traces its roots to Sicily, where Marsala wine is from. This rich, nutty, slightly sweet treasure gives this dish its signature flavor. Over time, the recipe made its way to America, and it evolved into a staple of Italian-American cuisine. But this recipe keeps things classic, following the original, authentic way to prepare it—no shortcuts, and definitely no unnecessary additions.

Despite its luxurious taste and aroma, Chicken Marsala is surprisingly easy to make. It requires minimum prep time and only takes about 10 minutes to cook. So even on a busy weeknight, you can serve up a restaurant-quality meal.

The key to a flawless Chicken Marsala starts with thinly sliced chicken breasts, gently tenderised and lightly dusted with flour. The chicken is then pan-fried to golden perfection and smothered in a luscious Marsala sauce made with EVOO, garlic, butter, fresh herbs, and vegetable stock. This sauce is where the magic happens—rich, velvety, and perfectly balanced, with the Marsala wine adding a warm, nutty depth and a touch of sweetness. No cream please—seriously, no cream. The pairing of wine, fresh parsley, rosemary, and buttery mushrooms create an incredible base for the sauce.

Together, the tender chicken, meaty mushrooms, and silky sauce create a dish that’s comforting and bursting with an inviting aroma that will have everyone rushing to the table.

Whether you’re impressing guests or treating yourself to something special, this recipe will transport you to the heart of Sicily. Let’s skip the heavy cream and pasta you may often in restaurants attempting to recreate this dish, and enjoy Chicken Marsala the “old school” way—it’s simple, fast, and likely there won’t be any leftovers.

Watch How to Make Chicken Marsala Recipe the Original Way

This dish is so creamy without cream

Vincenzo’s Tips on preparing Easy Chicken Marsala

Choose your Mushroom

No brown mushrooms in the fridge? No worries. This Chicken Marsala Recipe works beautifully with any variety you prefer—white button mushrooms, or even cremini mushrooms. Feel free to experiment but make sure they’re fresh.

Marsala Makes the Magic

Do your best to go the extra mile and source Marsala wine—it’s the heart of this dish. Port wine can work as a substitute but trust me, Marsala makes all the difference, so do your best to get your hands on it!

Go Big (or Small) on Garlic

Love garlic? Add as much as your heart desires! Just remember, garlic cooks quickly, so keep an eye on it—burnt garlic can turn your beautiful dish bitter in seconds.

Keep it tender

Gently tenderise the chicken with a mallet or a rolling pin, but here’s a pro tip: place a sheet of baking paper on the top and bottom of the chicken first. This stops it from sticking to the mallet and keeps it nice and neat. Don’t overdo it, though, we want plump, juicy pieces, not paper-thin ones.

Blot It Like It’s Hot

After frying your chicken to a perfect golden brown, let it rest on a plate lined with paper towels. To speed up the oil absorption, place another towel on top and press lightly. This keeps the chicken crispy without being greasy.

One Pan to Rule Them All

For the best flavour, stick to one pan. Fry the chicken, then use the same pan for your sauce. Just scrape the little brown bits left behind up after frying, and then get started on your Marsala sauce.

Flour Power

Coating the chicken in flour does more than just give it a crispy exterior—it helps lock in moisture, so every bite stays juicy. Adding a touch of flour to your sauce also gives it a silky, thick consistency that clings to the chicken perfectly.

How to Serve Chicken Marsala

Finish your dish with a sprinkle of freshly chopped parsley for a pop of colour. Serve it with warm fresh bread to mop up the sauce, or slice the chicken and layer it on bread for delicious bite-sized goodness.

Chicken Marsala Recipe

This Chicken Marsala recipe is all about golden, pan-fried chicken breast, cooked until tender, mixed with buttery mushrooms, drenched in the flavors of a rich Marsala reduction made with EVOO, garlic, fresh rosemary, and vegetable stock. No cream here—this sauce is velvety and rich, made the original way. If that doesn't sound perfect enough, it can also be cooked in 10 minutes, so don't delay serving up this delicacy in your kitchen.

Equipment

• ▢
  knife
• ▢
  Chopping-board
• ▢
  Baking Paper
• ▢
  Meat mallet
• ▢
  bowl
• ▢
  Large-sized frying pan
• ▢
  wooden spoon
• ▢
  Tongs
• ▢
  Plate lined with paper towel

Ingredients

• ▢ 2 chicken breasts
• ▢ 200 g / 7oz brown mushrooms, sliced
• ▢ ½ cup vegetable stock
• ▢ 1 Marsala wine bottle
• ▢ 2 garlic cloves, minced
• ▢ 1 small bunch fresh rosemary
• ▢ 1 small bunch fresh parsley, chopped
• ▢ 50 g/ 1.75oz butter
• ▢ Plain flour, for coating
• ▢ Extra virgin olive oil, EVOO
• ▢ Salt & Pepper

Instructions

• Place a sheet of baking paper on your chopping board. Lay the chicken breasts on top, cut them in half, and cover with another sheet of baking paper. Use a mallet to gently flatten the chicken until even.
• In a bowl, combine plain flour with a pinch of salt and pepper and mix. Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
• Heat a large pan over medium-high heat. Add a generous amount of EVOO and half the butter. Once the butter melts, add the chicken pieces.
• Season with a little salt and pepper, then cook for 2 minutes on each side, or until golden brown. Turn off the heat and transfer the chicken to a plate lined with paper towels to rest.
• Clean the pan by removing any leftover burnt bits, but leave the sauce which has been created. Add more EVOO, turn the heat up to medium, and add the crushed garlic. Sauté until lightly golden, then add the sliced mushrooms to the pan and stir to combine. Remove the rosemary leaves from their sprigs and add them to the pan. Stir again.
• Pour in ½ cup Marsala wine and season with a pinch of salt and pepper. Cook for 5–7 min, stirring occasionally, until the alcohol evaporates or the liquid reduces slightly, then add half a glass of vegetable stock, cover with a lid and let it simmer for another 5 minutes, stirring occasionally.
• After 5 minutes, remove the lid. Sprinkle a small pinch of flour into the sauce, and stir to thicken. Add the remaining butter and return the chicken to the pan. Pour a little more Marsala over the chicken, turning each piece to coat it fully in the sauce. Once the chicken is evenly covered and the sauce is glossy, turn off the heat and serve immediately.

Video

E ora si mangia, Vincenzo’s Plate…Enjoy!

Pair this fabulous dish with my super simple no-knead olive bread.

• No knead olive bread

For another delicious chicken recipe, check out my Chicken Parmesan—cheesy chicken stack that is smothered in rich tomato and basil sauce

• Chicken Parmigiana

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate