Classic Chicken Marsala

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Satisfy your inner Italian with the classic Chicken Marsala, featuring deep-fried chicken in a reduced Marsala sauce. Get this and it’s ready in just 30 minutes!

We really can’t get enough of Italian food. bread, cheese, everything. Classic Chicken Marsala is another variation on the classic Italian Chicken Scaloppine. The biggest difference between the two is the sauce, and the secret to great Chicken Marsala lies in the Marsala wine reduction sauce. Don’t even think about buying a bottle of cooking wine from the grocery store, you want the real thing. Marsala is a fortified wine made in Sicily, but can be found at local liquor stores or online.

We all associate Italy with pasta, but this dish is not traditionally served with pasta. As the dishes changed over time and place, this now-American Italian dish can be found in restaurants, served with generous servings of spaghetti. We certainly like the depth the pasta adds to the meal, but it doesn’t have to be. If you do find yourself craving pasta or mashed potatoes, consider doubling the sauce so your pasta or potatoes can soak up more of the sauce!

  • Can I use chicken chops?

    really. When making chicken masala, you’ll want to use thinner cuts of breast meat, which makes chicken schnitzel a good choice. Already thin small chicken breasts work well too. For thick chicken breasts, you can either mash the breasts or cut them in half lengthwise. Or simply use chicken chops for quick cooking.

  • What is Marsala wine? Where can I find it?

    Marsala wine is produced in the Marsala region of Sicily, southern Italy. It is a type of brandy, similar to sherry or port. You should be able to find it anywhere you buy beer and wine locally. If you have a specialty wine or liquor store, look for Italian wines in their international section. A cheaper option is to use masala cooking wine from the grocery store.

  • Alcoholic Marsala Wine Alternatives

    Marsala wine is the key ingredient in making chicken masala. If you’re not using Marsala wine, you’re technically not making Chicken Marsala. But if you need a non-alcoholic alternative, we understand. Use one of the following options:

    • 3/4 cup grape juice + 1/4 cup apple cider vinegar
    • 3/4 cup chicken broth + 1/4 cup apple cider vinegar
  • What should I serve with classic chicken masala?

    We love the Chicken Marsala on a bed of spaghetti with excellent crisp salad, roasted whole cloves of garlic and garlic bread.

Chicken Marsala on a white plate on a bed of pasta

If you enjoyed this recipe, you might be interested in these other Italian-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken Marsala with Sliced ​​Mushrooms in a Cast Iron Skillet

Satisfy your inner Italian with the classic Chicken Marsala, featuring deep-fried chicken in a reduced Marsala sauce. Get this and it’s ready in just 30 minutes!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

  • 4 Thin Boneless Skinless Chicken Breasts or 2 thick breasts cut in half
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 cup all purpose flour
  • 4 teaspoon olive oil Divided into
  • 4 clove garlic minced
  • 8 ounce mushroom slice
  • 2 tablespoon chopped parsley
  • 1 cup Marsala
  • 1/2 cup chicken soup
  • 12 ounce cooked pasta service (optional)


  • Season chicken breasts* with salt and pepper. Sprinkle flour onto a plate or shallow bowl. Dip chicken breasts in flour to coat and shake off excess flour. on hold.

  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add chicken breasts and fry until golden brown and cooked through on each side, about 7 minutes per side. Remove from skillet and set aside to make the sauce. keep warm.

  • In the skillet used for the chicken, heat another 2 teaspoons of olive oil over medium-high heat. Add mushrooms and sauté until softened, about 3 to 4 minutes. Add garlic and cook 1 minute more. Pour in the Marsala wine and chicken broth and simmer until the liquid is reduced by half, about 6 to 7 minutes.

  • Reduce heat to low and return chicken to pot. Serve some of the sauce and mushrooms over the chicken breasts.

  • The chicken is served hot and drizzled with a mushroom garam masala sauce. Chicken Marsala is usually served with cooked pasta.


*This recipe uses four thin chicken breasts. If your chicken breasts are large and thick, you can cut them in half lengthwise and cut two large breasts into four.

Calories: 652kcal | carbohydrate: 87G | protein: 39G | fat: 9G | Saturated fat: 1G | cholesterol: 72mg | sodium: 545mg | Potassium: 907mg | fiber: 4G | sugar: 8G | Vitamin A: 202unit | Vitamin C: 8mg | calcium: 37mg | iron: 3mg

Classic Chicken Marsala