Chicken Marsala Recipe (VIDEO)
Chicken Marsala is an Italian classic with juicy pan-seared chicken in a creamy and savory marsala wine sauce. You can easily re-create this restaurant-quality Chicken Marsala from the comfort of your own kitchen. You will only hope for leftovers after making this dish.
We love recreating our favorite restaurant recipes. Some of our best copycat recipes include Chicken Madeira inspired by Cheesecake Factory, Chili’s-inspired Cajun Chicken Pasta, and Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Olive Garden-inspired Chicken Marsala recipe is no exception.
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Easy Chicken Marsala Recipe
It’s easier than you think to re-create this classic Italian-American Chicken Marsala. It’s such a special dish for Valentine’s Day or a date night in, but it’s also a dish the whole family loves.
This chicken marsala is great served up with some Creamy Mashed Potatoes or even pasta with a side of Roasted Asparagus or Caesar Salad. Serve this to your dinner guests and they will always be impressed. P.S. This recipe is easy to scale and can easily be doubled or tripled for a crowd. Watch the video tutorial below and you will be a pro in no time.
Chicken Marsala Video
I hope this Chicken Marsala recipe becomes a new favorite chicken dinner for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.
What is Chicken Marsala?
Chicken Marsala is essentially thin chicken cutlets that are pan-seared and served in a creamy and flavorful mushroom wine sauce. Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.
Marsala Chicken Ingredients
This Italian-American dish is made with simple ingredients, just be sure to source the right Marsala wine (see tips below):
- Chicken breast – 2 large chicken breasts cut in half will make 4 cutlets (you can also substitute with 1 1/4 lbs of chicken tenders).
- Flour, salt, and pepper – for dredging the chicken
- Olive oil and butter – combining olive oil and butter adds rich flavor to the sauce and prevents the butter from burning since the oil has a higher smoke point.
- Mushrooms – give depth and flavor to the creamy sauce.
- Onion powder and garlic – add great flavor while keeping the sauce smooth.
- Marsala wine sauce – is made up of dry marsala wine, chicken stock, and heavy whipping cream.
Common Questions
Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store. The first time I made Chicken Marsala with sweet wine and I took a long pause from the dish after that only to discover I was using the wrong wine!
If you are not able to find Marsala wine, a Madeira wine would also work, as we used in our Chicken Madeira. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
I would argue that mushrooms are a key ingredient, but you will still have a tasty chicken Marsala without mushrooms. You might sautee/ caramelize some sliced fresh onion instead to compensate for some of that lost flavor.
How to Make Even Chicken Cutlets
Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. By pounding your chicken to even thicknesses ensures they will get cooked evenly. You can save yourself some prep by using chicken tenders instead.
Pro Tip: To test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.
Tips for a Perfect Creamy Marsala Sauce
When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:
- Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
- Older cream can curdle easier, purchase within a few days of use.
- Stir the sauce while slowly adding the cream
- Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
- Patience is important – don’t rush the process of thickening the sauce.
Make Ahead
Leftovers of Chicken Marsala keep really well and in general, anytime you have chicken in a creamy sauce, it reheats well without having that ‘reheated chicken flavor.’ The chicken will taste even better after absorbing the flavors for a day or two.
- To Store – Once the dish is made, let it cool to room temperature then cover and refrigerate. According to the USDA, cooked chicken should be stored in the refrigerator for 3 to 4 days.
- Reheating – As a rule of thumb, you should reheat food using the same method it was cooked. Transfer the chicken to a skillet and reheat on the stovetop over low heat until warmed through. Do not boil or the chicken will overcook and the sauce may separate.
More Chicken Dinner Recipes
If you loved this Chicken Marsala recipe, you should check out some of our other delicious chicken dinners:
- Chicken Parmesan
- Instant Pot Whole Chicken
- Spatchcock Chicken
- Easy Chicken Noodle Soup
- Slow Cooker BBQ Chicken
- Chicken Pot Pie
Chicken Marsala Recipe
Ingredients
- 1 1/4 lbs chicken breast, (2 large), or chicken tenders
- 1/2 tsp salt , or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine, (not sweet)
- 3/4 cup chicken stock, reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped
Instructions
- Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
- Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
- Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
- Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
- Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
What can I substitute the cream with since I’m lactose intolerant? Thks
Hi Betty, I have not tested an alternative. You’ll have to experiment but you may be able to use a dairy-free heavy cream alternative such as coconut cream, or other. You could also leave it out and use a little more chicken stock if needed.
I love everything about this recipe and everything is so yummy. The only complaint I have is the sauce is always like water and never thickens, any suggestions?
Hi, thank you. I’m glad you enjoy this recipe. Are you following the exact measurements in the recipe? If so, I would recommend continuing to simmer for a few more minutes until the sauce thickens. Also, keep in mind, the sauce will thicken more as it cools.
This was lick the plate good! Next time I’ll double the sauce and mushrooms.
Sounds good, Megan. Great to know that you loved this recipe!
Whenever my wife asks… “what’s for dinner?’ I say… “let’s ask Natasha”. We do and she always has the right answer.
Thank you! I am happy to help and look forward to providing more recipes for you in the future.
Chicken Marsala was delicious. We really enjoyed it especially using Air chilled organic chicken breasts. No tenderizing required. Sauce could have thickened a little better.
I’m glad you enjoyed the recipe, Joe!
Made this last night for my family and it was a big hit. I doubled the recipe and served it over bowtie pasta! I’m not very efficient in the kitchen so it took a couple of hours to prepare, but definitely worth the effort.
Curious to see how well the leftovers will reheat..
Hi Jeff, usually the leftovers reheat well. I’m happy to know that you and your family enjoyed this recipe!
I would love to try this but dont have the heavy cream, could I use whole milk?
Hi Pamela, I worry the result will not turn out quite right. Milk doesn’t thicken as the cream does. If you happen to try that, though, I’d love to know how you like that.
The milk will not thicken like the cream, I used a little corn starch while simmering the sauce to thicken. It turned out quite good!
I’m so glad you enjoyed it, Danny!
Hello. I would love to make this recipe for a bigger group of people, but don’t want to be standing over the stove when guests arrive, as we usually do apps and drinks for the first hour. Would it be ok to make everything earlier in day and reheat in the oven, or will the chicken dry out? Any more advice on pre-making it or should I choose a different dish? Thank you
Hi Natalya, we love this best fresh, but it does reheat well. To reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.
I love using this recipe with chicken thighs. After I remove the chicken and add the mushrooms to start the sauce. I make a lot more sauce and spoon over chicken. Cover with foil and put in oven to finish cooking. With the rest of the sauce I add some parm cheese till melted in and put over your choice of pasta. Nummy
Wow that sounds so amazing and you’re making me hungry!
Do you have a recipe for Paneras Mac and Cheese. My Grandson loves it so much and I do make Mac and Cheese but I would love to make this.
Hi Yvonne, I have a Creamy Mac and Cheese Recipe HERE. I hope you love it!
Hi Natasha, could you use salted butter instead of unsalted butter?
Hi Stepghanie, that will work. Just omit or lessen the salt in the recipe.
Absolutely outstanding! I LOVE your recipes. They are user friendly and easy to follow. I also love your videos. Thank you so very much for sharing. You are making a lot of folks very happy!
Thanks for the wonderful feedback, Alexis. We appreciate your good comments and review!
This looks amazing! I would love to make it for a party of 12, but am not sure how that would work cooking wise–I have no pan that would hold enough chicken for 12 people. I know I could make the chicken in batches, then make the sauce (with 3x the ingredients you used), but then I won’t be able to fit all of the chicken back in the pan to coat all of it with the sauce. Any suggestions? I don’t really want to have 3 different pans going. Thanks!
Hi Holly, the best way to make a triple batch is to do it in 3 batches unless you have a skillet that is large enough to accommodate 1 1/2 times the recipe without crowding the pan, then you could do it in 2 batches before combining everything in one large casserole dish and baking.
do you have a large baking pan (a turkey roaster, for instance). Then you just pour all of the sauce over the cooked chicken, cover with foil and finish in the oven at 325o
Hi – to fit all four cutlets into one pan can I utilize a large cast iron skillet for this entire recipe? Or will it get too hot for the sauce portion?
Hi Mike, I put all of them into the skillet at once, just make sure it’s preheated well. Watch the video to see that in action. I hope you love the recipe.
I added some chopped spinach and gnocchi. Absolutely delicious
AMAZING! Made this for dinner this evening and it tasted like 5 star restaurant quality! My hubby who does not like mushrooms and is very picky LOVED this dish. Will definitely be using this recipe in my normal rotation of dinners! Thank you so much for this amazing recipe!!
I’m so happy to hear that! Thank you for sharing your great review, Stephani!
This is my go to when I want to impress dinner guests. So flavorful, and I feel quite impressed with myself. LOL
Thank you for posting such a wonderful receipe.
It really is the best! I’m so glad you love this recipe, Kim!
We loved it but wished we had more sauce. Next time I’ll double it!
I’m so glad you enjoyed it, Meryl! That sauce really is amazing!
My flattened chicken unflattettened as it cooked, so i had to cook it a bit longer. I bought prehalved chicken breast as the rest were frozen.
My mushrooms seemed to have all of the flavor of the Marsala wine. The chicken had some of its own flavor, but really not alot.
And the sauce wasn’t really thick like I hoped. I should have reduced it some more I guess, but I was afraid of the cream curdling.
Hi Paul! You’d still want to pound that chicken flatter even if it is cut or halved. That should help if you try this again. The sauce shouldn’t be thick, but you’re right. If you’d like, you can cook it down more! I hope you give this another try soon!
Made this last night and loved it, can’t wait for the leftovers tonight, going to make the sauce again to go with it as we couldn’t get enough of it last night and ate it all. Will definitely be making this lots in the future
That’s great to hear, Troy! Thanks for your good comments and feedback, I appreciate it.
Hi Natasha. If I want more sauce for a side of angel hair, can I just double the marsala, broth and cream?
Hi Rachel, Yes that would work just fine. Enjoy!
This was just wonderful, cooked exactly to your specs. I also made your zucchini and potato sliced bake as a side dish. Seriously this was better than a restaurant meal.
Thank you
Loved it, Carol. I’m happy to know that you loved this recipe. Hope you’ll love all the recipes that you will try!
I kind of followed your recipe but it turned out great! I had chanterelle mushrooms that I foraged from my yard and a nearby park so I had to use that. I discovered that I’m out of marsala so I used sherry instead. I had some leftover pasta that I warmed up in some of the sauce, what a great dinner!!
Could you please give the steps/process to make ahead? This looks amazing!
Hi Denise, we love this best fresh, but it does reheat. To reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.
Omg this sauce is the best I have ever had, it’s better than any restaurant that’s for sure.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha, I just made the Chicken Marsala and loved it. We didn’t have enough sauce to add over the pasta. How can I make more sauce? Thanks.
Hi Judie, feel free to add more ingredients to the sauce so you can have more sauce next time. Glad you loved it!
Huge hit!! My boyfriend said it was the beat he has ever had and same here.
That’s so great! It sounds like you have a new favorite, Hope!
Hello there! I am wanting to triple this recipe, what times do I need to tweet to make this perfect?
Hi Hope, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
My family love , love all your recipes. chicken Marsala , I make it like every month.
Thank you Natasha for all your recipes 🌹🌹🌹🌹
Hello Martha, I’m happy to know that you all love my recipes. I hope you and your family will love all the recipes that you will try for them!
I made this for dinner. It was Soooooo good. Wish I had more sauce. Everyone loved it! Thank you!!!!
Glad to hear that the recipe was a hit, Val! Thank you for sharing that with us.
Again your recipe is outstanding. So delicious! My sauce could have been thicker, but it still was great!
Glad you enjoyed this recipe, Debra! Thanks for sharing your review with us.
I’ve made the chicken Marsala a few times & we enjoyed it, however my husband likes more sauce. How can I make extra?
Hi Debbie, I assume that would work to make more sauce. Let me know how it goes if do give it a try!
This is one of my favorites. I also like a little more sauce, so I use 1 cup dry marsala wine and 1 cup chicken stock instead of 3/4 cup called for each in the recipe. In addition, I increase the heavy whipping cream by 1/8 cup. This doesn’t affect the seasonings but adds just the right amount of sauce for us.
Hi Elaine! I’m so glad to hear you love this recipe!
I just made the chicken marsala for dinner, we love it. I find the dry marsala wine works fine. Its delicious.
That’s just awesome! Thank you for sharing your wonderful review!
I have a family of 6 to cook for this recipe & all the recipes I have made of urs, which are alot of them, the whole family luvs, from shrimp tacos go feta bake ( we put chicken & asparagus), we luv plus I luv u videos, thank u for all ur time & delicious recipes
P.s.thank ur mom for the best peirogi’s, made them in mass for family & friends, alot of peirogis let me tell u, but fun & delicious!!
That’s just awesome! Thank you for sharing your wonderful review, Megean!
Might be a silly question. I’m not a big fan of wine. I made chicken Madeira before but I added a pinch of sugar. I’m wondering if I’d prefer the sweet wine vs dry.
Hi Jess, we prefer the sweet wine over the dry sauce. Reading through the comments it looks like our readers prefer the same.
Is there a non alcoholic substitute for Marsala wine that will provide close to the same flavor?
Hi Richard, if alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
Hi, We had a family business that was 5 star and our chef Roberto was trained in france and made veal marsala using Sweet Marsala wine from Italy. I would buy it by the case and have it shipped. I really like sweet marsala better then the dry. Have you ever tried it with Sweet Marsala. Love your cooking . Thanks so much. God Bless you and your family.
Thanks for sharing, John. Sweet Marsala is meant to be used for dessert recipes and won’t work well so I usually use dry.
Thanks, if you get a chance please try the sweet, it is a much richer taste and let me know. Roberto made veal marsala with the sweet. not a lot so it is not over powering.
God Bless and thanks so much.
Joh, I have to agree with Natasha. I’ve eaten it at several restaurants, and they all use dry marsala with the exception of one, and I did not care for it at all. I would never make it with sweet marsala, but we all have different tastes and are all entitled to our opinion. Natasha’s chicken marsala is my favorite.
Hi Natasha – just a question. Why Dry and not Sweet Marsala?
Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store.
I just made your Chicken Marsala for dinner! All I can say is fantastic! It was as good as I have ever had in a restaurant 🙂
Sounds perfect! That just made me smile, thanks for your good review, Michaela.
Can I use Holland House Marsala wine (cooking)? Its in the grocery store aisle by the oils and such. I Love all your recipes that I have tried and I’ve tried a lot!! Thank you so much!
Hi Beth, I haven’t tested that but I don’t typically recommend using anything labeled “cooking wine” since it can have preservatives and add-ins that can give an off-flavor. We source ours in Idaho at the local liquor store but some areas have them in grocery stores also, depending on your location.
Thank you so much for your response. I will buy a bottle of Marsala from our local liquor store or publix, thanks again for all of your amazing recipes!!
I love your cooking. Everything is so easy and delicious . Chicken Marsala is tonight’s dinner. Thank you Natasha.
I love so many of your recipes. Chicken Marsala is a wonderful recipe but the best have ever eaton was at the Villa Nova restaurant in Newport Beach California, the flavor was incredible, best ever using Sweet Marsala wine. I will never make it with the dry again.
Hi Terrie, I’m happy to know that you’ve been enjoying my recipes. Thanks for your good comments and feedback, I hope you’ll love every recipe that you will try!
How would you increase this chicken marsala to serve 7 people?
Hi Pam, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). Click on the red number of servings and slide it to the right to adjust for how many people you plan on serving.
Natasha, I made the Chicken Marsala for the first time last night. Your video was a great support. It was fun to cook with you. We’ve had it a few times in a restaurant and loved it. This turned out perfectly. Will be adding it to our favourites. Thanks so much.
You’re welcome Linday! I’m so glad you enjoyed it!
What kind of meat thermometer do you use?
Hi Karen, this is our go-to thermometer HERE. We absolutely love it!
Hello. So far I have made 3 of your recipes. All have been added to family meal planning. Thanks for the video. It makes it so much easier to do. You are a fabulous cook
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
How important is it that the wine is dry marsala? Would other dry whites work as well?
Hi James, it is very important. If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
Natasha – thanks for your reply. I live in the UK, where dry Marsala is not easy to find; it is not carried by the biggest supermarket chain. So I used a dry sherry (a Spanish fortified wine that is much more common here). I served the dish with fresh tagliatelle and broccoli. The family and I loved it!
I’m so glad you enjoyed that, James!
Is there a non alcohlic substitute for Marsala Wine?
Hi Richard, if you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
Good evening. I made this tonight with a bit of a twist. I forgot to pick up mushrooms so I used onion in place of them. It was still really good. The first time I made it with the mushrooms and that was very good.
I’m so glad that substitute worked out, Tanya! Thank you so much for sharing that wonderful review with me.
Hi, Tanya, what kind of onion did you use and how much?
Thank you!
Oops!
My mistake. I just saw you mentioned before on the recipe site.
No worries Regina! Happy to help!
Hi! Can I make the Marsala chicken with time in advance?
I have people coming over for dinner and don’t want to be cooking when they arrive.
If yes how long in advance ?
Hi Regina, I bet that could work. We’ve always enjoyed it fresh but if you need to rehear it, reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.
I’ve made this numerous times now and it’s literally my most favorite recipe. It’s amazing.
That’s just awesome! Thank you for sharing your wonderful review, Lyndsay!
I love this recipe. It turns out amazing every time and recipe is easy to follow. It’s part of our regular weekly meals. Would definitely recommend trying!
That’s so great Maryann! I’m so glad you found a regular family favorite!
We are having out-of-town company, and I wanted to make this in advance and freeze it so I could spend more time with them. Would this recipe freeze well?
HI Beverly! I haven’t tried freezing this so I can’t offer any advice on it. I suspect the sauce would not do well in the freezer though. A couple of recipes that come to mind which can be frozen and made ahead are the lasagna and the chicken pot pie.
I made this last night and it was soooo good! Restaurant quality no doubt. I will definitely be making this again.
That’s so great! It sounds like you have a new favorite!
This was AMAZING! It is on our TOP 5 list. WOW! Thank you for the delicious recipe Natasha!
Wow! That’s just awesome! Thank you for sharing your wonderful review!
My husband made this tonight, and it was amazing! we love your recipes, and make them regularly. Our children even loved the mushrooms. Thank you Natasha!
Perfect, thanks for sharing that with us, Ashley. Glad you and your family loved the recipe!
Hi Natasha,
I made the Chicken Marsala. for the family tonight and they all loved it.
Thanks
Henry
Great to hear that, Henry! Thank you for your great comments and feedback. I appreciate it!
I just had to let you know this was excellent…easy to prepare. I used some fresh onion, garnished with fresh chives, too. Served it with a bit of pasta and broccolini. Will definitely make this again. Thank you Natasha.
I’m so glad you enjoyed it!
Hi Natasha, can we skip d cream?
Thx
Hi Tulika, when I was initially developing this, I tried it without the cream and then ended up adding it to create a richer and more balanced sauce, but it will still work without the cream.
Hi Natasha,
Thx for the quick response 😊
I did skip the cream and everybody loved it😊However will try w the cream next time I make it
Thx
Hi from the UK
I made this recipe last night absolutely loved it,
I love all your recipes.
Glad you loved it and all the other recipes that you tried!
I’ve made this recipe multiple times and it’s always a winner! I intentionally make more so I can have leftovers and eat it the next day. Thank you so much Natasha for sharing this amazing recipe xoxo
Fantastic and totally agree – this is still so good even the next day. Thank you for your awesome feedback, Andrea!
Going to make this tomorrow don’t have dry marsala wine, just have sweet marsala wine can I use that instead?
If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
This is the best, easiest marsala for a special occasion or for any day of the week. I add a few twists and voila! Thanks Natasha.
That is awesome! Thank you for sharing your wonderful feedback and review with us, Mary.
Home Run
sorry – GRAND SLAM!!!!!
Fixed for my husband on Wednesday. He wants it again on a steak instead of chicken. Since covid we have not been able to go to resturants. My husband said your recipe is better than the resturants. Thanks for your recipes. We have tried alot of different recipes. We both love your recipes.
That’s just awesome, Rhonda! I’m so glad you’re both enjoying our recipes.
Natasha, I cannot thank you enough. My wife has tremors in her right hand and can’t cook.
Thanks to you I can cook and have made many of your recipes. Your directions and videos are easy to follow.
God bless you.
You are very welcome, Howard. That’s very nice to know, thank you for sharing that with us. You are such a sweet partner to you wife. Wishing you both all the best!
Hi Natasha,
Oh so Yummy. I made your Chicken Marsala tonight for dinner. It was fabulous! I followed your recipe exactly and it was perfect. I served it with pasta and it was so good. I’ll definitely make this again soon. But my next recipe is going to be the Salisbury Steak. Thank you for sharing your awesome recipes and videos. The videos are especially fun to watch and really helpful.
I’m so happy to hear that! Thank you for sharing your great review, Merle! I hope you love the Salisbury Steak recipe!
I’m planning on making this with 3 lbs chicken so will have 6 cutlets. Any parts of recipe that I should increase or will I still have enough sauce for all pieces?
You can add or double the sauce since this recipe is good for 1 1/2 lbs of chicken.
Omg I ve just made you marsala chicken and omg its soooo good. I recommend everyone should make it. Thank you natasha. Your a wonderful chef/ Baker.. just gotta master your bread.. more recipes would be great.
You’re welcome, Karen! I’m so happy you enjoyed that!
Love this recipe!! So easy to make and it is delicious….better than restaurant chicken Marsala. I enjoy your videos so much – I watch them to unwind at the end of a stressful day and it gives me inspiration to cook for my family.
Ps. Your new kitchen is gorgeous!!!
Hi Lizanne, great to hear from you, and thanks for your good comments and feedback. Glad you liked our kitchen, it is a dream come true for us especially for me!
Can I substitute heavy cream with something else?
I haven’t tried anything else that works. I would avoid light cream or “half & half” which doesn’t play well with wine and can curdle. Others shared though that they used milk only and liked it too but I haven’t tested that to confirm.
My family went crazy over this recipe. Happy Family happy Momma. 🥰
Fantastic! Thanks for sharing your great feedback with us, Sheila.
I made this delicious dish tonight. I used boneless, skinlesschicken thighs. Dredged them in flour, browned them in a pan. Put them in a dish, covered with tin foil and cooked for 20 min. Took out and put in sauce. Way better then chicken breast I think. Love all the recipes. Thanks
Lovely to hear that! Thanks for your good comments and feedback, Sherry. I’m glad you enjoyed this recipe!
Hello!
I just wanted to say that every recipe that I have tried from your website have been delicious. I always go to your site first when I am looking for inspiration. Thank you Thank you Thank you!! This site is Number One!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
How would you increase this chicken marsala to serve 7 people
Hi Pam, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
This recipe was a huge hit. I’m not much of a cook, but I try to use recipes that a) I know my husband (and me!) will like, and b) are easy and not intimidating. A winner on both counts! I love your easy instructions and videos, which help a lot! I’ll be making this again!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words.
If I am lactose intolerant is their a substitute for the cream. Could a use a kosher parve cream or something vegan I guess
Hi Randi, I haven’t tested this with anything else like so I can’t say for sure.
Can I add any red wine
I wouldn’t recommend red wine. If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
My chicken Marsala came out so good . Thankyou for shearing your recipe I just look forward to all your recipes
You’re welcome! I’m so happy you enjoyed it, Helen!
My family loved this meal! It was so delicious! Thank you for the recipe
You’re welcome! I’m so happy you enjoyed it, Chante!