Golden, crispy chicken with a delicate crackled sear is smothered in a creamy Marsala sauce and topped with pancetta, mushrooms, and a splash of brandy. It’s an intoxicating world of texture and flavor. More than one secret ingredient gives this divine Chicken Marsala a sophisticated edge. Oh, and it’s also easy to make.

Golden chicken cutlets simmering in creamy mushroom Marsala sauce, garnished with thyme in a stainless steel skillet.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Fork Drop Chicken Marsala brings the bold. A rich, creamy sauce laced with Marsala and just enough acidity to keep it from getting too comfortable. It’s balanced, boozy, and unmistakably luxe.

That sauce clings to golden-seared chicken—crisp on the outside, tender and juicy inside. Savory, confident, and just indulgent enough.

Serve it over polenta or potatoes and let the table go quiet. And the best part? It’s flexible. Play with it. Make it yours.

A little history

Chicken Marsala may sound classically Italian, but its story is a little more layered. It starts in 18th-century Sicily, where Marsala wine was first produced. From there it quickly gained fame thanks to British export. While Sicilians likely used the wine in simple pan sauces, the creamy, mushroom-laden version we know today didn’t exist yet. That came later, thanks to French-trained chefs. French-trained chefs, known as Monzu, landed in Sicilian kitchens during the Napoleonic era. They blended local ingredients with French-style sauces and flour-dredged cutlets. Fast forward to the 20th century, and Italian immigrants, especially from Sicily, landed in the U.S. and did what great cooks do: they adapted. Chicken Marsala came to life in American kitchens. It was built on local ingredients, shaped by French technique, and driven by a deep love of comfort food. Cream and mushrooms were introduced, and soon it became a signature of Italian-American cooking. In Italy, you won’t see it on many menus—but in America? It’s a classic, and it’s not going anywhere. Rich, balanced, and totally flexible, Chicken Marsala has earned its place at the table.

There is some good reading here about the History of Marsala and others!

The Recipe is next!

But remember, you can scroll past the recipe to learn a bunch more about my Fork Drop Chicken Marsala. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂

Golden chicken cutlets simmering in creamy mushroom sauce, garnished with thyme in a stainless steel skillet.
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Fork Drop Chicken Marsala

Prep Time: 20 minutes
Cook Time: 25 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: Italian
Yield: 4 People
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Savory, silky, and unapologetically bold! This Chicken Marsala brings the heat and the finesse – and flavor!
Crisp-seared chicken swims in a sauce built on Marsala wine, cream, pancetta, and mushrooms. With just enough brightness to keep it lifted – you will love it!
There’s depth from anchovy and tomato paste. There's sharpness from Dijon and capers. And a swirl of butter to finish it all off glossy and rich.
It’s delicious without playing it safe. It's elegant without being fussy. It's the kind of dish that turns a weeknight into perfect night.
And the kicker: it’s even better when you make it your own.

Ingredients

For the Chicken:

  • 1½ lbs boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon finely chopped fresh thyme
  • ½ teaspoon smoked paprika
  • ½ cup all-purpose flour
  • ¼ cup cornstarch, for a crispier crust

Cooking Fat:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2-3 strips pancetta or prosciutto, diced

For the Mushrooms & Aromatics:

  • 10 ounces mixed mushrooms, cremini, shiitake, or oyster, sliced
  • 2 small shallots, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes, optional, for subtle heat
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste

For the Marsala Sauce:

  • 1-2 tablespoons cognac or brandy
  • ¾ cup dry Marsala wine, not sweet; optional: splash of Amontillado sherry for complexity
  • ½ cup homemade or low-sodium chicken stock
  • 1-2 teaspoons soy sauce
  • ½ tablespoon Dijon mustard, adds acidity and balance
  • ½ cup heavy cream, substitute ¼ cup with crème fraîche for a lighter, tangier sauce
  • 1 teaspoon white balsamic vinegar or ½ teaspoon lemon zest, for brightness
  • ½ tablespoon cornstarch mixed with 1 tablespoon water, for thickening
  • ½ tablespoon cold butter, for emulsification and silkiness
  • 1 tablespoon capers, drained and lightly chopped

For Garnish & Finishing:

  • 2 tablespoons fresh Italian parsley, chopped
  • Fresh thyme sprigs for garnish
  • Optional: 1 tablespoon truffle oil or high-quality extra virgin olive oil

For Serving:

  • Parmesan-roasted potatoes or creamy polenta
  • Toasted pine nuts or crispy shallots
  • Lemony arugula salad

Instructions
 

Step 1: Prepare the Chicken

  • If using chicken breasts, pound to an even ½-inch thickness or slice horizontally into cutlets. Pat the chicken dry with paper towels.
  • In a small bowl, mix ½ teaspoon salt with black pepper, garlic powder, onion powder, chopped thyme, and smoked paprika. Sprinkle evenly over both sides of the chicken.
  • In a separate shallow bowl, combine the flour, cornstarch, and remaining ½ teaspoon salt.

Step 2: Dredge and Cook the Chicken

  • Lightly dredge each piece of seasoned chicken in the flour mixture, shaking off any excess. Place on a wire rack and let rest for 5 minutes.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
  • Once hot and foaming, add the chicken in batches. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.

Step 3: Render and Sauté

  • In the same pan, add diced pancetta or prosciutto and cook until crisp and fat is rendered, about 2 minutes.
  • Add the remaining olive oil and butter. Add mushrooms and let cook undisturbed for 2 minutes.
  • Stir and continue cooking mushrooms until golden brown, about 3–4 minutes total.

Step 4: Add Aromatics

  • Reduce heat to medium. Add shallots and cook until softened, about 2 minutes.
  • Add garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  • Add tomato paste and anchovy paste, stirring to coat the mushrooms. Cook for 1-2 minutes until tomato paste darkens slightly.

Step 5: Build the Sauce

  • Add cognac or brandy to deglaze the pan, scraping up browned bits. Let reduce by half, about 1 minute.
  • Pour in Marsala wine and bring to a simmer. Cook for 2 minutes to burn off alcohol.
  • Add chicken stock and soy sauce. Simmer for 2–3 minutes to reduce slightly.

Step 6: Finish the Sauce

  • Whisk in Dijon mustard. Stir in heavy cream and crème fraîche (if using).
  • Add cornstarch slurry and cook, stirring, until the sauce thickens slightly, about 1–2 minutes.
  • Add capers and stir to combine.

Step 7: Return the Chicken

  • Return the cooked chicken and any juices to the pan.
  • Reduce heat to low and simmer gently for 2–3 minutes until the chicken is warmed through and coated in sauce.

Step 8: Final Touches and Serve

  • Remove pan from heat. Stir in white balsamic vinegar or lemon zest.
  • Swirl in cold butter until the sauce is glossy.
  • Plate chicken with sauce and mushrooms. Garnish with parsley, thyme, and optional truffle oil. Serve with polenta, roasted potatoes, or a lemony salad.

Notes

Chefs Notes:
For extra flavor, try dry-brining the chicken with salt and thyme in the refrigerator for 2-4 hours before cooking.
The sauce can be made ahead and reheated gently, adding the cream and cold butter just before serving.
If the sauce becomes too thick, thin with a splash of chicken stock.
For a non-alcoholic version, substitute Marsala wine with 2 tablespoons balsamic vinegar mixed with ¼ cup grape juice and ½ cup additional chicken stock.
Did you make this recipe?Please leave a star rating and review below!

Lots of good stuff below!

Don’t rush off to the pan just yet—there’s plenty more to help you nail this Fork Drop Chicken Marsala—from building those layers of umami in the sauce to getting your chicken cutlets crackle‑crispy every time. Want to know the secret to mushrooms that sear instead of steam? Or how to finish the sauce so it’s silky, not broken? Hang around—I’ve got chef’s tips, make‑ahead tricks, wine pairings, and more coming up. Plus the full recipe is waiting again at the end, so you can jump straight back when you’re ready to cook!

Raw chicken thighs surrounded by ingredients for Chicken Marsala, including mushrooms, herbs, spices, wine, butter, and cream.

Why this works

  1. Crispy, Golden Chicken: The flour and cornstarch combo gives you that perfect sear—lightly crisp on the outside, juicy in the center. Truly great chicken is what makes or breaks this recipe, so we really dialed in the formula to get it perfect.
  2. Savory, Layered Sauce: Marsala wine, pancetta, Dijon, and tomato paste combine for a complex and in-depth flavor. It isn’t simple or obvious, but it is unified. Get the full breakdown of classical French sauces here
  3. Balanced Acidity: Finishing off with white balsamic or lemon zest lightens things up and makes for a bright, more intense finish.
  4. Creamy, But Not Too Creamy: The mix of cream and a little crème fraîche means lots of smooth dairy that is given structure with a little tang. (And everyone feels a little fancier when cooking with crème fraîche.)
  5. The Magic of Mushrooms: By withholding your stirring, the mushrooms are going to sear into delectable, earthy buttons.
  6. Low-Key Flavor Bombs: Anchovy paste and soy sauce ramp up the umami and create the fullness of flavor that most recipes for home chefs never manage to pull off.
  7. Herbs That Wake It Up: Fresh parsley and thyme pull it all together at the end and make the whole thing pop.
  8. It Feels Fancy, But It’s Easy: This recipe is a great way to practice smart, restaurant-style tricks—but the steps are straightforward and totally doable on a weeknight.

How to make Fork Drop Chicken Marsala

Raw chicken thighs pounded thin between sheets of plastic wrap on a cutting board with a wooden meat mallet beside them.

Step 1: Prep and Cook the Chicken

  • Pound chicken to ½-inch thick. Season both sides with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika.
  • Dredge in a flour and cornstarch mix, then sear in olive oil and butter until golden and just cooked through.
  • Remove from pan and set aside. In the same pan, crisp pancetta or prosciutto.
Marsala wine being poured into a skillet of sautéed mushrooms and shallots as they begin to simmer and deglaze the pan.

Step 2: Build the Sauce

  • Add mushrooms and cook until browned. Add shallots, garlic, red pepper flakes, tomato paste, and anchovy paste. Sauté until deeply aromatic.
  • Deglaze with cognac, then add Marsala wine. Reduce slightly. Stir in stock, soy sauce, Dijon, cream, and capers. Thicken with cornstarch slurry.
Creamy mushroom Marsala sauce in a skillet, topped with fresh lemon zest and stirred with a wooden spoon.

Take It to the Next Level

  • Use Crème Fraîche for a Tangy Twist: Swap out some of the cream for crème fraîche. It lightens the sauce and adds this subtle tang that wakes everything up.
  • Add a Splash of Sherry: Marsala’s doing the heavy lifting, but for even more complexity, go for a touch of dry Amontillado or oloroso.
  • Rest Time Equals Crispier Chicken: After dredging, you have to resist temptation and let the chicken sit on a rack for 10 minutes before searing. I know this goes against every impulse, especially if you have people waiting for food, but this step is critical. That rest time helps the crust grab onto the heat and crisp up beautifully.
  • Sear the Mushrooms in Batches: Give them space and time to caramelize for real flavor. Otherwise, a crowded pan means things cook through steam—and that means a lot of soft, sad mushrooms.
  • Truffle Oil Drizzle: A light drizzle of truffle oil right before serving takes the whole dish into “restaurant-worthy” territory. It also makes it very, very Instagrammable (do people still post pictures of their cooking?).
  • Finish with Cold Butter: Swirling in cold butter right at the end makes the sauce glossy, smooth, and silky. And thanks to the fat, this won’t thin it out.
  • Play with Prosciutto: Pancetta’s great. But crisped-up prosciutto adds a salty edge and a slightly different texture. Try one and then the other to appreciate the difference.
  • Add a Green: A handful of baby spinach or wilted arugula stirred in right before serving adds color, freshness, and a peppery contrast to the creamy sauce. There’s even a bit of texture, too.
Golden-brown chicken cutlets searing in a stainless steel skillet, showing crisp edges and caramelized seasoning.

Chefs tips

  • Pound the Chicken Evenly: Getting your chicken down to an even thickness is one of those foundational cooking techniques that prevents overcooked edges and keeps the meat juicy throughout. While thighs are more forgiving, it’s essential when working with chicken breasts.
  • Season Before and During Dredging: Season the chicken itself, then season the dredge. That layers flavor throughout the dish. Trust me, this is a next-level home chef tip.
  • Let the Coating Sit: After dredging, rest the chicken for 5–10 minutes. This helps the coating stick better and crisp up in the pan.

Don’t Crowd the Pan: Putting too much into the pan at once hurts you in a couple of ways. One, the chicken will end up steaming instead of getting that crackly, golden crust. Two, it can drop the overall heat of the pan, making things less predictable. If your pans are too small (nothing to be ashamed of), cook in batches.

  • Deglaze, Deglaze, Deglaze: When you add cognac or wine, scrape up every bit from the bottom of the pan.
  • Layer Your Salt: Salt should be added a little at a time to every ingredient—aromatics, sauce base, and final tasting. Again, this is another opportunity to practice layering.
  • Use Real Marsala: If at all possible, skip the “cooking wine” stuff collecting dust at the grocery store. Grab a bottle of dry Marsala from the wine section. Better yet, make an event of it by going to your favorite wine shop.
  • Taste at the End: Always. Before serving, balance the sauce with a little acid, a pinch of salt, or a swirl of butter if it needs rounding out. (If you need a refresher course on hot to taste-test, check out our full guide.)

Skip ahead Jump to Recipe

Sliced mushrooms, diced shallots, and red pepper flakes sautéing in a skillet with a wooden spoon resting in the pan.

Key Ingredients

  • Marsala Wine (Dry): Nutty, balanced, and interesting. Marsala is the backbone of the sauce. Just remember to go dry, not sweet—this maintains a better balance overall.
  • Pancetta or Prosciutto: Salty, rich, and loaded with umami. It adds depth right at the start and builds a savory base that everything else relies on.
  • Mixed Mushrooms: Cremini, shiitake, and oyster mushrooms offer both texture and flavor. When seared properly, they’ll add earthy and meaty satisfaction.
  • Dijon Mustard: This is the good stuff. Even just a little makes a big difference. It cuts the richness, adds acidity, and gives the sauce a subtle sharpness.
  • Anchovy Paste: This is where you get massive depth and complexity. (Don’t worry, this won’t add fishiness.)
  • Soy Sauce: A small splash brings salt, umami, and a little color. It’s a secret weapon for rounding out the flavor and turning up the volume a bit.
  • Heavy Cream + Crème Fraîche: Cream brings the richness, crème fraîche adds a little tang.
  • White Balsamic or Lemon Zest: Your finishing flavor will brighten the dish.

Wine Pairings

Barbera (Piedmont, Italy)
Why it Works: Barbera’s high acidity and soft tannins make it a natural match for the creamy, umami-rich Marsala sauce. It cuts through the richness without overwhelming the dish, and its red fruit notes complement the earthiness of mushrooms and the brightness of capers.
Tasting Notes: Sour cherry, blackberry, plum, and a hint of dried herbs.
Suggested Label: Vietti Barbera d’Asti Tre Vigne

Chardonnay (California, USA – lightly oaked)
Why it Works: A lightly oaked Chardonnay brings just enough body to match the creamy sauce, while its subtle vanilla and orchard fruit notes complement the Marsala’s nutty sweetness. The acidity helps keep the dish in balance, especially with pancetta and anchovy undertones.
Tasting Notes: Golden apple, pear, toasted oak, and lemon cream.
Suggested Label: Ramey Sonoma Coast Chardonnay

Amontillado Sherry (Jerez, Spain)
Why it Works: This fortified wine mirrors the Marsala in structure but adds even more depth. Its oxidized complexity enhances the mushroom and pancetta base, while its savory, nutty character plays perfectly with the sauce’s layered richness. A bold, insider pairing.
Tasting Notes: Roasted hazelnut, dried fig, caramelized orange peel, and sea salt.
Suggested Label: Lustau Los Arcos Amontillado

Pinot Noir (Willamette Valley, Oregon)
Why it Works: With its soft tannins, earthy backbone, and bright red fruit, Pinot Noir plays beautifully with the mushrooms, thyme, and silky Marsala sauce. It brings lift without clashing and finishes clean.
Tasting Notes: Cranberry, cherry, forest floor, and subtle spice.
Suggested Label: Domaine Drouhin Oregon Pinot Noir

White Rhône Blend (Southern France)
Why it Works: A blend of Grenache Blanc, Marsanne, and Roussanne offers richness and texture without too much weight. The stone fruit and floral notes enhance the sauce, while herbal undertones bring out the thyme and parsley in the dish.
Tasting Notes: Peach, honeysuckle, almond, and wet stone.
Suggested Label: Famille Perrin Côtes du Rhône Blanc

Faq’s

Can I use sweet Marsala instead of dry?

Technically, yes—but there is a definite trade-off. The sweetness will throw off the balance, which might require a little further tweaking. That’s why we recommend dry. But if all you have is sweet, consider using this guide to rebalance the dish.

What if I don’t have Marsala wine?

Marsala can be a bit exotic for most home kitchens. In the event you can’t get a hold of a bottle, try dry sherry like Amontillado or even a mix of white wine and a splash of brandy can work in a pinch.

Can I make it ahead of time?

Absolutely. In fact, the sauce actually gets better as it sits—so this is a great way to go. Just hold off on adding the cream and butter until you reheat it, so it doesn’t break.

What’s the best cut of chicken to use?

Chicken thighs stay juicier, are more forgiving, and are usually tastier. Still, breasts work as a leaner (though drier and more finicky) alternative—just make sure they’re pounded evenly and not overcooked.

Can I skip the anchovy paste?

You can, but if you’ve got it—use it. Don’t worry, in the amounts we call for, the dish won’t get fishy. It just gets much more umami.

How do I make this dairy-free?

Use olive oil instead of butter, skip the cream, and swap in unsweetened oat cream or cashew cream. It won’t be the same, but it’ll still hit.

Can I make it gluten-free?

Yep! Just sub the flour with a 1:1 gluten-free blend. Cornstarch stays the same. Keep everything else as-is and you’re good.

What should I serve it with?

Creamy polenta, parmesan-roasted potatoes, or even pasta work great. And don’t sleep on a peppery arugula salad to balance things out.

Chicken Marsala served over creamy polenta with arugula, toasted pine nuts, mushrooms, and fresh herbs in a white bowl.

Equipment Needed for Fork Drop Chicken Marsala

  • Large Skillet or Sauté Pan: For searing chicken without crowding. Stainless or cast iron works best for that coveted golden crust.
  • Tongs: For flipping chicken.
  • Microplane or Zester: For grating lemon zest or giving that final pop of flavor with parmesan or garlic.
  • Sharp Chef’s Knife: For slicing mushrooms, mincing shallots, and trimming chicken.
  • Cutting Board: For prepping. Our tip? One for meat, one for veg. Always good to have both to avoid cross-contamination.
  • Mixing Bowls: For dredging, seasoning, and prepping everything ahead.
  • Measuring Spoons and Cups: For accurate measuring.
  • Wooden Spoon or Silicone Spatula: For deglazing and stirring the sauce.
  • Ladle: For serving.

Craving more comfort food classics? Check out our collection of easy slow cooker recipes that practically cook themselves.