My famous chicken marsala recipe features pan-fried chicken smothered in mushrooms, shallots, and marsala wine sauce! This classic Italian-American dish is a popular restaurant entree… but you can make it even better at home. I like to serve it with buttered noodles, but regular pasta or mashed potatoes are equally delicious.

Growing up in an Italian-American family, I was lucky enough to enjoy chicken marsala on a regular basis. But it wasn’t until my early 20’s – working in a small Italian restaurant – that I learned how to cook this magical dish. I still vividly remember the first time I smelled the sweet marsala wine hit the hot pan. The scent was absolutely intoxicating!

Since then, I’ve cooked chicken marsala about 4,567,820 times. I’ve served it with everything from bowtie noodles to mashed potatoes to rice. I’ve experimented making the marsala wine sauce. I’ve made it with heavy cream, with sweet marsala wine, with dry marsala wine, and beyond.

After close to a decade, I’ve finally created my perfect chicken marsala. My family gobbles this up in less than 15 minutes! And I hope you’ll love it, too.

Why this Chicken with Marsala Wine Sauce is Perfection:

The pan-fried chicken is perfectly cooked, juicy, and SO flavorful. Goodbye dry and bland chicken.
You caramelize the mushrooms, so they’re tender and bursting with flavor.
Chicken stock and marsala wine create the most delicious marsala wine sauce! No heavy cream needed.
My perfect version also includes buttered egg noodles. Because if there’s one thing I hope you know about me by know… it’s that pasta makes any situation a little bit better.
Fancy enough for a special occasion, but easy enough for a special weeknight dinner.

Chicken Marsala Ingredients

Chicken: Unlike most recipes that call for boneless skinless chicken breasts, I actually use boneless skinless chicken tenders. They cook fast and can easily be broken up with a fork when eating. But you can certainly buy breasts and cut them into tenders. Chicken cutlets will also work, the cook time will just vary by a minute or two.
Flour: All-purpose flour works best here.
Spices: In addition to salt and pepper, garlic powder, onion powder, Italian seasoning, and cayenne pepper season the chicken.
Olive Oil: Use whatever you typically cook your Italian-American dishes with.
Butter: Use in our marsala sauce as well as in our buttered noodles. I suggest using a quality butter here – unsalted – as it really adds to the overall flavor of the dish.
Shallots: If you cannot find shallots, a large sweet yellow onion will make a fine substitute.
Mushrooms: Cremini and shiitake mushrooms give our sauce delicious flavor and texture!
Cornstarch: Helps the sauce thicken up without becoming gluey. Don’t add more than called for!!! Trust me.
Chicken Bone Broth: But chicken stock or chicken broth may be used instead. I just personally find bone broth adds a better flavor.
Garlic: Please, please, PLEASE use fresh garlic here, and not garlic powder.
Dry Marsala Wine: Marsala is a fortified wine that gives this chicken dish TONS of flavor. I really urge you to use the dry variety over the sweet, unless you know for a fact you prefer your marsala sauce with sweet marsala.
Parsley: Again, fresh parsley is a must here! Dried parsley won’t add the same pop of fresh flavor or give this dish the vibrant color a handful of fresh parsley does.
Parmesan Cheese: For serving, and for your buttered noodles.
Egg Noodles: Or any noodle you prefer. You can of course also skip the noodles and serve with mashed potatoes, rice, or anything your little heart desires.

Make Chicken Marsala Like a Pro

Prep the Chicken: You’ll combine the flour and all spices, then dredge the chicken in the flour until it’s evenly coated with the mixture. This part is important, so be sure to really toss those tenders well!
Cook the Chicken: In a large skillet over medium-high heat, heat the oil until it shimmers. Add in the chicken and cook for 3 minutes on each side. Transfer the pan fried chicken to a clean plate.
Caramelize the Mushrooms and Onions: Cook the shallots and mushrooms in butter until they’re deeply golden and browned in color, about 20 minutes. Take your time here, as this step really develops flavor. Add the garlic and cook for a minute.
Make the Marsala Wine Sauce: Whisk in the wine and cook, stirring with a wooden spoon and scraping up any brown bits on the bottom of the pan. Slowly pour in the broth/corn starch mixture and stir well to combine. Slow is key here so it evenly incorporates into the sauce.
Simmer the Marsala Wine Sauce: Increase the heat to medium-high and simmer, stirring occasionally, JUST until slightly thickened, about 5 to 6 minutes. Don’t over cook or the sauce will become gloppy.
Add the Chicken: Return the cooked chicken to the pan and gently simmer for 2 more minutes, just to warm the chicken back up. You don’t want to cook longer or you’ll risk drying out the chicken.
Serve: I like to pour the whole thing over buttered egg noodles, sprinkle with fresh parsley and serve warm. With freshly grated parmesan, white wine, and crusty bread! But you do you, grab what you want to make your perfect meal.