Incredible Chicken Marsala Recipe

I’ve made this chicken marsala recipe more times than I can count, and my family still asks for it by name. There’s cornstarch in the flour, so the chicken comes out crackly on the outside, and the sauce has more than one secret ingredient. I’ll give you two of them now, a little porcini powder and a splash of cognac, and the rest are in the recipe. Oh, and it’s also easy to make. A weeknight dinner that tastes like a Saturday one!

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

5 from 2 ratings

Incredible Chicken Marsala Recipe

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Author: David Prock

Course: Dinner

Cuisine: Italian

Yield: 4 People

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This chicken marsala recipe has a crust you can hear. There's cornstarch in the dredge, and the chicken sears in the fat left behind by the pancetta, which is my favorite smell in the kitchen.

The mushrooms sit in the pan untouched until they brown, which is honestly the hardest part for me. Then a full cup of dry Marsala cooks down with a splash of cognac, and a little porcini powder makes the sauce taste even more like mushrooms.

Cream and crème fraîche go in at the end, and one more spoonful of Marsala right before serving. That last spoonful is the whole… it's my favorite part!

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 sweet 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
• ▢ Pinch of ground white pepper
• ▢ 1 tablespoon tomato paste
• ▢ 1 teaspoon anchovy paste

For the Marsala Sauce:

• ▢ 1-2 tablespoons cognac or brandy
• ▢ 1 cup dry Marsala wine, ideally Marsala Superiore Secco for more nutty, dried-fruit depth; optional: splash of Amontillado sherry for complexity
• ▢ ⅓ cup homemade or low-sodium chicken stock
• ▢ 1 teaspoon porcini powder, or replace half the stock with strained dried-porcini soaking liquid
• ▢ ½ tablespoon Dijon mustard, adds acidity and balance
• ▢ ¼ cup heavy cream
• ▢ ¼ cup crème fraîche, for tang and a lighter sauce
• ▢ 1 teaspoon white balsamic vinegar
• ▢ ½ teaspoon fresh lemon juice, plus up to ½ teaspoon more to taste
• ▢ Optional: ½ tablespoon cornstarch mixed with 1 tablespoon water, only if reduction alone doesn’t reach the body you want
• ▢ ½ tablespoon cold butter, for emulsification and silkiness
• ▢ 1 tablespoon dry Marsala, stirred in off the heat to finish

For Garnish & Finishing:

• ▢ 2 tablespoons fresh Italian parsley, chopped
• ▢ Fresh thyme sprigs for garnish
• ▢ Optional: a drizzle of high-quality extra virgin olive oil

For Serving:

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

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Instructions

 

• Prep the chicken. If using breasts, slice them in half horizontally or pound them to an even ½ inch thickness. Pat the chicken dry with paper towels. Season both sides with ½ teaspoon of the salt, the black pepper, garlic powder, onion powder, thyme, and sweet paprika. Save the remaining ½ teaspoon of salt for the end.
• Dredge. Stir the flour and cornstarch together in a shallow dish. Press each piece of chicken into the mixture, turn to coat, and shake off the excess.
• Render the pancetta. Add the pancetta to a large skillet over medium heat. Cook until crisp, 5 to 6 minutes. Remove it with a slotted spoon and leave the fat in the pan.
• Sear the chicken. Add the olive oil and 1 tablespoon of the butter to the pan and raise the heat to medium high. Once the butter foams, add the chicken in a single layer, working in batches if needed. Cook 4 to 5 minutes per side until deep golden brown. Pull breasts at 160°F and thighs at 175°F. Move the chicken to a plate.
• Brown the mushrooms. Add the remaining 1 tablespoon of butter. Spread the mushrooms in a single layer and leave them alone for 3 minutes. Then stir and keep cooking until browned and their liquid has cooked off, 4 to 5 minutes more.
• Build the aromatics. Lower the heat to medium. Add the shallots and cook 2 minutes until soft. Add the garlic and white pepper and cook 30 seconds. Stir in the tomato paste, anchovy paste, and porcini powder and cook 1 to 2 minutes, until the paste darkens to a brick red. If you’re using porcini soaking liquid instead of powder, skip the powder here.
• Deglaze. Take the pan off the heat and add the cognac. Return it to the heat and scrape up the browned bits as the cognac cooks down, about 30 seconds. Pour in the 1 cup of Marsala and simmer until reduced by about half, 4 to 5 minutes.
• Make the sauce. Add the ⅓ cup chicken stock (or the stock and porcini soaking liquid) and the Dijon. Simmer 2 minutes. Lower the heat and stir in the heavy cream and crème fraîche. Keep it at a gentle simmer for 3 to 4 minutes, until the sauce is thick enough to cling to the back of a spoon. If it’s still thinner than you want, stir the cornstarch slurry, add it, and simmer 1 minute.
• Bring it back together. Return the chicken, its resting juices, and the pancetta to the pan. Spoon the sauce over the chicken and let it simmer on low for 2 to 3 minutes until heated through.
• Finish off the heat. Take the pan off the burner. Stir in the cold butter until melted, then add the white balsamic, the 1 tablespoon of Marsala, and ½ teaspoon of lemon juice. Taste, and season with the remaining salt as needed. If the sauce still tastes heavy, add up to ½ teaspoon more lemon juice.
• Serve. Top with parsley, thyme sprigs, and a drizzle of olive oil if using. Serve with Parmesan-roasted potatoes or creamy polenta, toasted pine nuts or crispy shallots, and a lemony arugula 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 by completing the recipe through Step 6, stopping just before adding the cream and cold butter. Let everything cool, then refrigerate the chicken and sauce together (or separately in different containers). When ready to serve, pick up from step 6 and continue. The reason you hold off on the dairy is it can break or separate when reheated – adding it fresh keeps the sauce silky. That said, this dish is really best made start to finish.

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.

Calories: 677kcal, Carbohydrates: 40g, Protein: 44g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 148mg, Sodium: 850mg, Potassium: 1125mg, Fiber: 3g, Sugar: 10g, Vitamin A: 908IU, Vitamin C: 7mg, Calcium: 71mg, Iron: 4mg

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A Little History of Chicken Marsala

Chicken marsala starts with the wine, and the wine’s story usually starts with an Englishman. In 1773 a Liverpool merchant named John Woodhouse landed in the port of Marsala, tasted the local wine, and figured it could sell in England the way Madeira did. He added brandy before shipping it to England, either to keep it steady on the trip or to suit English tastes, depending on who’s telling it. Either way, a Sicilian wine got its big break from a merchant and a barrel of brandy.

Sicilians will tell you they were making great wine there long before he showed up, and they’re right.

Then Admiral Nelson praised it. Around 1800 he ordered hundreds of barrels for his fleet and called it worthy of any gentleman’s table. That’s a pretty good review!

The dish itself is harder to pin down. One account puts it in 19th-century Sicily, maybe with the English families living near Marsala, maybe with the French-trained cooks called monzù who ran the kitchens in aristocratic Sicilian houses. The word monzù comes from monsieur, which cracks me up.

What’s clear is that chicken marsala became an Italian-American classic. Today you’ll almost always find mushrooms in it, with cream as the richer option. So if you’re looking for one authentic chicken marsala, there isn’t a single original recipe to point to. Mine is the cream-and-all kind. For a dish named after a wine, it’s traveled pretty well.

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

What Makes This Chicken Marsala Recipe Different

Here’s what I was after. A chicken marsala where you can taste the Marsala.

So I piled savory stuff into the sauce, pancetta and mushrooms and porcini and a little anchovy. They’re there to turn the Marsala up.

And yes, it’s a cream sauce. I love cream sauces, I just don’t love needing a nap after one. So lemon and a little vinegar go in last.

The chicken gets a lot of sauce. That’s why the crust matters so much to me. It stays crackly at the edges even after the sauce goes over it!

How to Make Chicken Marsala

Step 1: Prep and Cook the Chicken

1. Prep and Season: If you’re using breasts, slice them in half horizontally or pound them to an even ½ inch. Pat them dry and season both sides with ½ teaspoon of the salt, the black pepper, garlic powder, onion powder, thyme, and sweet paprika. Save the rest of the salt for the end.
2. Dredge: Stir the flour and cornstarch together in a shallow dish. Press each piece into it, turn to coat, and shake off the extra.
3. Render and Sear: Cook the pancetta over medium heat until crisp, 5 to 6 minutes, and lift it out, leaving the fat behind. Add the olive oil and 1 tablespoon of the butter, turn the heat to medium high, and once the butter foams, sear the chicken in batches, 4 to 5 minutes a side, until deep golden. Pull breasts at 160°F and thighs at 175°F, and move them to a plate.

Step 2: Make the Mushrooms and Sauce

1. Brown the Mushrooms: Add the rest of the butter, spread the mushrooms in a single layer, and leave them alone for 3 minutes (the hard part). Stir, then keep going another 4 to 5 minutes, until they’re browned and their liquid has cooked off.
2. Cook the Aromatics: Turn the heat to medium. Shallots for 2 minutes, then the garlic and white pepper for 30 seconds. Stir in the tomato paste, anchovy paste, and porcini powder and cook 1 to 2 minutes, until the paste darkens a shade.
3. Deglaze and Reduce: Off the heat, add the cognac, then back on the burner, scraping up the browned bits for about 30 seconds. Pour in the Marsala and let it cook down by about half, 4 to 5 minutes. Add the stock and Dijon for 2 minutes, then lower the heat and stir in the cream and crème fraîche. Keep it at a gentle simmer for 3 to 4 minutes, until it coats a spoon. If it’s still too thin, the cornstarch slurry fixes it in about a minute.

Step 3: Finish and Serve

1. Bring It Back Together: The chicken, its resting juices, and the pancetta go back into the pan. Spoon the sauce over and let it all heat through on low for 2 to 3 minutes.
2. Finish Off the Heat: Off the burner, stir in the cold butter until it melts, then the white balsamic, the last tablespoon of Marsala, and ½ teaspoon of lemon juice. Taste, and add the rest of the salt as needed. If it still tastes heavy, another splash of lemon.
3. Serve: Parsley, thyme sprigs, and a drizzle of olive oil on top. Parmesan-roasted potatoes or creamy polenta underneath, with a lemony arugula salad on the side.

Make-Ahead & Storage for Chicken Marsala

• Get the sauce going early. The mushrooms and the sauce, right through the Marsala reduction, are good for as much as 2 days in the fridge. Hold the cream and crème fraîche until you reheat it, and dredge and sear the chicken the night you eat it, since that crust doesn’t wait around for anybody.
• Leftovers in the fridge. Put the chicken and sauce in separate containers, and they’re good for as much as 3 days. Warm the sauce low with a splash of stock. The chicken goes on a rack in a 350°F oven for about 10 minutes, which gets some of the crunch back.
• The freezer. I froze a batch with the cream already in, and it thawed grainy and split… completely awful! That’s how I found out cream sauces don’t love the freezer. Now I freeze the chicken and the sauce base without the cream, good for as much as 3 months, and stir the cream in when I reheat.
• The Garnish Rule. Parsley, thyme, the drizzle of olive oil, and that last spoonful of Marsala all go on after reheating. The Marsala especially, since that raw spoonful is my favorite part.
• Meal Prep Tip. Double the sauce base on Sunday. On Wednesday you’re just searing chicken and stirring in cream, and dinner’s on the table in about 20 minutes!

Chicken Marsala Upgrades and Variations

A few ways I change it up, depending on the night.

• No Cream, Old-School Style: Skip the cream and crème fraîche and finish with an extra tablespoon of cold butter instead, and you get a thinner, more wine-forward sauce that’s closer to the older versions, which some nights is exactly what I want.
• A Splash of Sherry: A little dry Amontillado alongside the Marsala.
• Prosciutto Instead of Pancetta: Crisped prosciutto is thinner and saltier. It shatters on top of the chicken, and I love that.
• Chicken Thighs: Boneless thighs are harder to dry out, so they’re my pick when I know I’ll be distracted. Pull them at 175°F.
• Truffle Oil: A few drops right before serving. My house is split right down the middle on this one!
• Chicken Marsala Pasta: Spoon it over pappardelle or egg noodles and dinner stretches for two more people.
• Chicken Marsala Sandwich: Leftover chicken, sliced, on a toasted roll with the sauce spooned over and a handful of arugula. Honestly my favorite lunch of the week.
• Add Something Green: A handful of arugula stirred in at the very end gives the cream sauce a little peppery contrast.

Chef’s Tips for Chicken Marsala

• Pound the Chicken Evenly: Even thickness is one of those cooking basics that pays off, since the thin end won’t dry out before the thick end is done. Thighs are more forgiving.
• Season the Chicken and the Dredge: Salt on the chicken, then a little in the flour too.
• Let the Coating Sit: Five to ten minutes on a rack after dredging, and the coating grabs on. I used to skip this when everyone… when people were hungry, and my crust peeled right off.
• Give the Chicken Room: Crowd the pan and the chicken steams instead of searing, so I do two batches, no shame.
• Scrape the Pan: When the cognac goes in, get your wooden spoon into the corners. That brown stuff stuck to the bottom is half the sauce, and I’m not exaggerating.
• Salt as You Go: A little in the aromatics, a little in the sauce, then the real taste at the end.
• Buy Real Marsala: The bottle labeled “cooking wine” near the vinegar is salty and flat. Go to the wine section, or better yet a wine shop, and ask for dry Marsala. They usually love that question!
• Taste at the End: Always. Taste it critically, then fix it with a little lemon, a pinch of salt, or one more cube of cold butter.
• Correction in the draft: the Let the Coating Sit tip slipped. The clean version:
• Let the Coating Sit: Five to ten minutes on a rack after dredging, and the coating grabs on. I used to skip this when people were hungry, and my crust peeled right off.

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Flavor Adjustment Guide for Chicken Marsala

Nine times out of ten, when this goes wrong, it’s the sauce. Here’s how I fix it.

• Too Sweet: Somebody grabbed the sweet Marsala. I’ve done it… the bottles look almost the same! A little more Dijon and a squeeze of lemon pull it back, and next time look for “secco” on the label.
• Tastes Boozy: The wine didn’t cook down enough. If the cream’s already in, keep it at a gentle bubble for a couple more minutes and that harsh edge fades.
• Too Thin: Keep simmering. Out of patience (I get it), the cornstarch slurry from the card fixes it in about a minute.
• Broke or Greasy: It boiled after the cream went in… ugh. Pull it off the heat, add a splash of stock, and stir until it comes back together.
• Too Salty: Pancetta, anchovy, and store-bought stock are all salty, which is why the recipe saves some salt for the end. If it’s already too far gone, a splash more cream and a squeeze of lemon pull it back.
• Soggy Crust: The chicken sat in the sauce too long. Honestly, it only needs 2 to 3 minutes to heat through, then straight to the plate.
• Rubbery Mushrooms: Crowded pan, or too much stirring.
• Flat or Muddy: That last spoonful of Marsala, the white balsamic, the lemon… if you skipped any of them, there’s your fix.

Key Ingredients for Chicken Marsala

• Dry Marsala: Any dry Marsala works. But if you spot Marsala Superiore Secco, grab it, it’s aged longer and tastes nuttier. The sweet bottles are for dessert.
• Pancetta or Prosciutto: Diced pancetta from the deli counter, or prosciutto if that’s what’s in the fridge.
• Mixed Mushrooms: Cremini, shiitake, oyster, whatever looks good that day. A mix gives you more going on than one kind.
• Porcini Powder: If you can’t find it, grind a few dried porcini in a spice grinder.
• Cognac or Brandy: Whatever brandy you’ve got. It’s a tablespoon or two, so save the good stuff for after dinner!
• Dijon Mustard: Half a tablespoon, just enough for a little balance.
• Anchovy Paste: One teaspoon, stirred in with the tomato paste. That’s it.
• Heavy Cream and Crème Fraîche: Full-fat for both. Light cream can break when it simmers, and I found that out early.
• White Balsamic and Lemon: White balsamic is milder than the dark kind and keeps the sauce pale. White wine vinegar works in a pinch.

Wine Pairings for Chicken Marsala

Barbera (Piedmont, Italy)
Why it Works: My everyday pick. High acid, soft tannins, and red fruit that sits right next to the mushrooms and the Marsala without fighting either one.
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: For the white wine people at my table. A little oak and some body stand up to the cream sauce, and the vanilla lines up with the nutty side of the Marsala.
Tasting Notes: Golden apple, pear, toasted oak, and lemon cream.
Suggested Label: Ramey Sonoma Coast Chardonnay

Amontillado Sherry (Jerez, Spain)
Why it Works: A fortified wine with a fortified-wine sauce, which sounds like too much and is honestly the pairing I’m proudest of. Nutty, salty, and a lot like the Marsala itself, especially next to the pancetta.
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: Earthy and light on its feet. The forest-floor notes and the porcini were made for each other.
Tasting Notes: Cranberry, cherry, forest floor, and subtle spice.
Suggested Label: Domaine Drouhin Oregon Pinot Noir

White Rhône Blend (Southern France)
Why it Works: Grenache Blanc, Marsanne, and Roussanne. It has some weight and a little almond, and the herbal side picks up the thyme in the chicken marsala.
Tasting Notes: Peach, honeysuckle, almond, and wet stone.
Suggested Label: Famille Perrin Côtes du Rhône Blanc

Faq’s

Equipment Needed for Chicken Marsala

• Large Skillet or Sauté Pan: For searing chicken without crowding. Stainless or cast iron works best for that coveted golden crust.
• Shallow Dish: For the flour and cornstarch dredge.
• Tongs: For turning the chicken.
• Instant-Read Thermometer: For pulling breasts at 160°F and thighs at 175°F.
• Microplane or Zester: For grating lemon zest, or a little Parmesan or garlic at the end.
• Sharp Chef’s Knife: For slicing mushrooms, mincing shallots, and trimming chicken.
• Cutting Board: For prepping. My tip: one for meat, one for veg. Always good to have both to avoid cross-contamination.
• Mixing Bowls: For dredging, seasoning, and prepping 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.

Related Recipes You’ll Love:

Chicken Piccata Recipe — The same dredged cutlets and pan sauce, with lemon and capers in place of Marsala.

Deep & Creamy Beef Stroganoff — Mushrooms, brandy, and cream again, over egg noodles this time.

Filet Mignon with Mushroom Wine Sauce — The steakhouse cousin of this sauce, for a birthday or an anniversary.

Ultimate Swedish Meatballs — A creamy pan gravy that my family eats straight off the spoon.

Marry Me Chicken Recipe — Sun-dried tomatoes and cream, for when you want the sauce a little brighter.