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. 
This was OK. Definitely does not have the flavor of authentic Marsala. The Marsala gets completely watered down by equal part chicken broth. Using onion powder versus shallot was also strange. It lacks the sweetness of the Shallot. The sauce was way too thin and the longer you cook it the less Marsala flavor you get- so I ended up having to add a cornstarch water /slurry to thicken. Also- this takes way longer than 30 minutes. Overall disappointed.
Hi Jaclynn, this normally has tons of flavor and it is the creamier version of Chicken Marsala – you are probably referencing a sweeter Marsala without any cream in it.
Natasha,
If I can’t find brown button mushrooms what type of mushrooms can I use as a substitute?
Hi Linda, I think any other type of mushrooms should be fine. One of our readers also shared this comment “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 hope that helps.
Such an amazing recipe. It turned out delicious. I made it for thanksgiving.
Thankw for the great feedback!
Thank you for your wonderful recipes Natasha. Especially for the pie crust recipe!!
You’re welcome! I’m so happy you enjoyed it, Linda!
This is the first time trying this recipe and it was delicious! Family loved it! I also loved your baked asparagus recipe ! Will be making this again! Thank You
I’m so glad you loved it! Thank you for sharing.
I love this recipe! There will be some things changed like, mashed potatoes instead of pasta. Chicken thighs instead of breast. All in all, perfect!
I have your recipe for chicken marsala using 2.5 lbs chicken breast, 1.5 wine, 1/5 stock yet the Instructions say add 3/4 cup wine, 3/4 cup stock. I had to ask my wife what happened to the other liquid?? I am a novice. Please change the instructions for those of us who don’t intuitively know what you mean. Shouldn’t the instructions read “Add 1.5 cup??”
Hi Bill, are you looking at the recipe card at the bottom of the post? This recipe calls for “1 1/4 lbs chicken breast, (2 large), or chicken tenders”. If you adjusted using the recipe slider to make more, you would follow the amounts on the ingredients list since the ingredients in the instructions don’t update with the slider. I hope that helps.
Thank you very much you make it so much easier to do. Your the best!
You’re welcome, Bill!
My go to chicken Marsala meal. I’ve tried several and nothing comes close to this one!! Didn’t change a thing, spot on!
Yay that’s great, Mike! Thanks for this review and for following the recipe exactly. We appreciate it!
I’m new to cooking chicken, but have made it successfully using your recipes for the past six weeks. The first time, I made your chicken piccata – everyone loved it. The second time, I made this recipe and a 3 people at dinner had “chewy” pieces. The next week I made chicken in mushroom wine sauce from your cookbook, and even more pieces were chewy – like you can’t cut it with a regular dinner knife chewy – you basically have to shred the chicken to be able to chew it. I just remade your chicken piccata last night, and half of the chicken was chewy. We had to throw away some chewy pieces – no big deal, I’m just kind of scared to serve chicken to guests. Some people said that it was how the chicken was cut that determined the chewiness factor. I’m cooking the chicken following all the directions and removing it at 160* putting it on a plate and venting it. The internet said it will then rise in temperature by 10 degrees.
Do you have videos for how to cut and prepare a chicken breast?
Please advise
Hi Madeline, I don’t have a separate video for that but watch the video on this Chicken Marsala Recipe and I think it will help. Make sure you follow the first step: Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3″ thick.” Pounding to an even thickness will provide even cooking. Also tenting a thin piece of chicken with foil wont rise the temperature that much. This is more relevant advice for a larger roast.
This is my absolute favorite Chicken marsala recipe!!! I make it all the time, thanks so much!
Great to hear that it is your favorite! Thanks for sharing and I’m glad that you love our Chicken Marsala Recipe!
I made this for my daughter since this was her favorite dish at a local restaurant.
It’s amazing 😍. We love it. I’m making this again for her Halloween party.
I’m so glad you’re loving the recipe!
Urgent help needed! I’m standing in front of the parsley! Is it curly or italian?
Hi Christine, I used Italian parsley for this recipe.
This was a big hit with my family. Used chicken breast’s. Added one sliced onion sautéed with the mushrooms. Added a little chicken stock , garlic powder, Italian seasoning, pink salt, & salt pepper to onion & mushrooms about 2 min in sauté process to scrape bits off bottom. Still added chicken stock amount in recipe after Marsala reduced. Followed rest of directions served with mash potatoes and steamed asparagus. Delicious! Thanks for the recipe!
Thank you for sharing. So glad you loved the recipe!
We love this recipe – however my husband wants me to leave out the heavy cream. Would the sauce recipe just remain the same with other ingredients and could I leave out the cream?
Hi Bernadette! The cream is an important ingredient for this recipe.
I made this for dinner tonight and followed the recipe exactly. I thought it was delicious, my only complaint is the sauce never thickened up.
I even turned off the stove to let the sauce cool and thought it would thicken and it did a little but still not to the point where I would consider it “thick” BUT it was still good!
Hi Kinsley! Did you use “heavy”whipping cream? If you are using a lighter cream, it won’t get as thick. Also, be sure to not rush the thickening process. You want to simmer it on low and allow it time to thicken. I hope that’s helpful.
Hi…I have made the recipe as written and it’s very tasty and very good. To lighten it a bit, today I made it with 2% milk. When I finished browning chicken, I removed chicken and I cooked the 12 oz mushrooms and 3 cloves chopped garlic (also a chopped shallot) in an additional 1 tbsp oil and 1 tbsp butter. After mushroom mixture softened, I sprinkled 1 tbsp flour over them and stirred it for a couple of minutes before adding the marsala (1 cup). Continued cooking until reduced in half then added 1 cup of reduced sodium chicken broth and 3/4 cup 2% milk. Cooked for another 10minutes before adding the chicken back. The sauce thickened beautifully, was creamy and the extra sauce was used over pappardelle. I added some extra seasoning because of the extra sauce (1/2 tsp thyme, parsley, 1 tbsp chopped rosemary and 1 squirt of balsamic which added a little kick. We thought it came out delish.
I could only find one type of Marsala when I searched 3 stores. It didn’t say if it was sweet or dry but when I just Googled it, it said it was sweet. Will it ruin the dish if I use sweet instead of dry?
Hi Rhonda! See my note above: Sweet Marsala is meant to be used for dessert recipes and won’t work well.
If you are not able to find dry Marsala wine, a Madeira wine would also work.
Hi Natasha, I’m making this for dinner guests tonight, and don’t want to be cooking at the last minute. Was wondering if I could prepare everything a few hours in advance, increase the quantity of the sauce, and then reheat in a casserole dish in the oven before serving. I love your recipes and yours videos.
Hi Linda, yes, it will work to make this recipe ahead, see the “Make Ahead” instructions on the recipe post and our tips on reheating it. I hope that helps.
Hi Natasha – do you think a dry sherry wine would work? LOVE your recipes and can’t wait to get your book this October 🙂
If you are not able to find Marsala wine, a Madeira wine would also work, as we used in our Chicken Madeira. I haven’t tried using sherry wine yet. 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.
Is there anything I can use to sub the wine? I live in a dry county and we don’t ever go to the liquor store. Can not have any in the house.
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.
LHi Natasha. I’ve followed you since you’ve been posting. I enjoy and print off most of your recipes; but I can’t print your new printing, so I have to let them go. I’m 80 and love some of your guest’s recipes, but to no avail .I and a lot more would love if you would go back to your original printing of recipes. Thank you so much.
Hi Lesana, thank you so much for your feedback. We updated the recipe card so it was easier to read and you check off your ingredients. What error are you seeing when you press the print button? The printable recipe card print button works on the few devices I just tried, can you share specifics?
Prepared this the other day and it was delicious. I’m curious, would substituting boneless pork chops for the chicken work as well?
Hi Matt! I think that would be fine. You can reference my pork chops in creamy mushroom sauce recipe.
Hello! Just going to make this. Can I use dry white wine instead?
Don’t have the other, so going to try! 👍👍👍
Hi, I have not tested that but it may work! Here’s what one of my readers wrote: “Tip – rather than using Marsala you can substitute it as Marsala is basically a wine/brandy combo; use 3/4 cup dry white wine and 4 tsp brandy instead of Marsala.” I hope this helps.
Chicken Marsala turned out great. You are so cute and funny. Love your videos
Glad you liked it, Rob! Thank you so much.
Hello! I made this for my family for the first time tonight. The directions were so easy to follow. I wish there was a little more flavor to this, like maybe some curry or thyme. But everyone loved it and said this can become one of our staple dishes. My son is taking the recipe back to college with him so he can make it for his roommate. Definitely make sure to take your time with the cream and the thickening. It is worth the wait!
Hi Mary! I’m glad it was enjoyed. Thank you for the feedback. I think adding some herbs to this would work nicely if you prefer that.
Hi Natasha!
I’m so excited to try this recipe out! I noticed most of the questions in regards to it were about the wine…I have one of those too🙄 in my grocery store they have dry Marsala cooking wine in the cooking wine aisle, is this what I need? Or do I need to get actual Marsala wine from the wine store?
Hi Lisset, 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.
This is my favorite Chicken Marsala recipe to date! I hope one day you’ll come up with a super yummy recipe for Butter Chicken Natasha. It’s another fave of mine, but so many recipes out there call for a long list of ingredients.
Hi Amelia! Thank you for the feedback. I’m so glad you love this recipe!
This recipe is amazing. Served it with pasta and veggies.
I will have to make a double-batch next time because I want it for lunch every day! haha!
thank you
So glad that you loved our Chicken Marsala Recipe!
Natasha your recipes are the best!!! I always feel confident that when I use your recipe it will turn out well. Thank you.
Thanks so much for your trust and support. It means a lot to ne!
On behalf of the gen X, who’s mother’s/father’s didn’t teach us to cook, thank you. My family thinks I can cook because of this recipe and many others that you make so simple. We double this recipe (as written) and it’s fabulous every single time.
Hi Rachel! You’re so welcome! I’m glad your family loves this recipe!
I would love to make this recipe Natasha but I cannot find or source a unsweet Marsala wine anywhere here in the UK that would be with in my budget (very expensive so I’m told). Do you have any other suggestions of what I can use instead please?
Hi Caroline! I’m sorry you cannot find it in your location. See my notes above under common questions, “Can I Substitute the Wine?”
My husband and I so enjoyed making this together! It’s so delicious!
We want to make this for a church dinner …200 people! How do we calculate the recipe? Any tips for prepping the day before?
Glad to hear that, Lynn! You can click on servings in the recipe to up then scale and change the ingredients. Yes, you can make this ahead, see my notes above for “make-ahead” tips.
Thank you! I didn’t even notice you could change the serving size! Appreciate it!
You’re very welcome, Lynn! It’s a nice little feature.
Really good! Tastes just like from Cheesecake Factory Restaurant!
So glad you loved the recipe.
Hi, there’s something I’ve always wanted to know. I don’t use wines om my cooking. I add chicken stock. However what do I do about marsala 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.
Hello.
I’m looking forward to making this recipe for a family gathering. I’ll have to quadruple the recipe.
Your recipe’s instructions say to cook the chicken in a large skillet.
I will do that. But, I will have to transfer the cooked chicken to a large roasting pan to accommodate all of it.
I also want to prepare this the day before the family gathering.
In the directions, you state: “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.”
I won’t be able to reheat on the stovetop because of the quantity. Will the recipe turn out if I put the roasting pan in the oven to reheat? If so, what temperature should I reheat it at … and for how long if the recipe is quadrupled?
Any additional tips on making this in advance would be greatly appreciated.
Thank you.
Hi Anna! I don’t have those specific instructions since I have not tested this, so it will require some experimentation. You can reheat it in the oven, I think 350 degrees may be a good starting point, just be sure to reheat it until the internal temperature of the chicken is 165 degrees (will vary with the size of the chicken). You will need a food thermometer to check this. You may also want to keep it covered with foil to prevent it from drying out. I hope that helps.
I have made the Chicken Marsala twice, and was told that this recipe is definitely a keeper. So delicious and moist. Can’t say enough how good and easy to make. I have reserved your book for when it is released on Amazon, can’t wait.
Hi Doreen! Thank you for the pre-order. I can’t wait for your to get your copy. 🙂
I’m glad you love this recipe! 🙂
Can I make this recipe ahead of time yet serving on the same day? Thank you
Hi Karen! Yes, you can, see my notes above for “make-ahead” tips. 🙂
First time I made this with dry Marsala and followed your recipe exactly – everyone LOVED it! Next time I didn’t have Marsala (still don’t know why???) so quickly substituted Merlot. Everyone said that they liked it better with Merlot so now I use it instead.
Hi Karen! So glad it’s a hit! Thank you for the feedback.
Hi Could I use another wine such as a dark red dry wine like Cabernet Sav or Cab Franc?
Hi Cathy! I think that could work as well since it is a dry wine. I have only tested this with Madeira wine and Marsala wine. Let us know how it turns out if you experiment.
Easy and excellent served it with sauted green beans and garlic zucchini rice
Sounds amazing, John! Thank you for sharing. I’m glad you loved it.
You hit it out of the park with this recipe. Added to my rotation as not only delicious but easy to make. Finished it with a piece of your banana bread for dessert
Sounds great! So glad that you enjoyed your meal.
I didn’t realize there was such a wide range of sweetness levels of Marsala. I purchased a bottle of Sperone with a sugar content of 36g/L and yours (Colombo) is only 20g/L. Will mine be too sweet for this dish?
Hi Kevin, it may be on the sweater side but it should still work well!
Do you think brandy could be substituted for Marsala?
I’ve made this before & wasn’t impressed with my results
Hi Steve, I have not tested that, but it may work! Here’s what one of my readers wrote: “Tip – rather than using Marsala you can substitute it as Marsala is basically a wine/brandy combo; use 3/4 cup dry white wine and 4 tsp brandy instead of Marsala.” I hope this helps.
This came out so delicious!! I could have drank the sauce alone.
I’m so glad you enjoyed it!
Absolutely delicious! I wasn’t sure how it was going to taste since I am not a wine drinker and thought oh my goodness this one will probably overpower this dish but surprise surprise it does not at all. Easy Peezy to make and the brown mushrooms are absolutely delicious, this is the first time I have ever eaten brown mushrooms for sure on a scale of 1 to 10. This is got to be easy 12. I love your recipes and use them a lot in my cooking. I know the next dinner party I hold this is going to be my dish . Thank you so much.
Hi Candice! That’s wonderful to hear. Thank you for trying my recipe (as written). I am so glad you loved it.
Do you use the red Marsala? I’ve made it with the red and found it quite delicious, but thought perhaps you used the lighter color, as it’s drier (I think)….?
Hi Bev, we used dry marsala wine (not sweet). I have a photo of the exact wine in the recipe post.
Thanks so much! I usually just skip to your recipe and didn’t see that! Your dishes are worthy of licking the plate when finished!! 💞
I made this for my family and it was a hit! My son has requested it again for his birthday. I have tried several of your recipes and they are all delicious! Thank you!
Hi Colleen! I’m so glad you love my recipes. Thank you for sharing.
Love this recipe. Added chopped spinach and served over chicken fried rice. Turned out really good. Love all your recipes as they are easy to follow and taste wonderful.
Sounds delicious, Mary! I’m so glad you loved the recipe.
Thanks for another great recipe Natasha!! This Chicken Marsala is super easy to make and the taste is amazing!! I learned from my first trial that you definitely need to let the wine reduce or else your sauce is too runny, still good tho! lol I enjoy your posts & videos very much! Cheers to you!
You’re welcome! I’m so happy you enjoyed it, Renee! You’re so nice!
I’m too lazy to pound chicken. Can I just buy the thin chicken fillets at the grocery store and use that? And then continue to cook in the same method you mentioned? Or will cook time be different?
Hi Daisy, yes, if you’d like to, you can do that. 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.
Love this recipe! So much flavor. I added some homemade noodles and called it dinner.
Sounds delicious, Mia! Thank you for sharing with us.
Thank you again for a wonderful recipe. My wife and I tag team to make many of your recipes. It is so much fun working together. I will say again how your husband helps make your videos so amazing. You too are a GREAT team.
Hi Gary! You’re very welcome. I’m glad you enjoy them. Thank you for the kind words. 🙂
Hi Mrs. Kravchuck! When I made this it did not thicken as much as we would like it once it cooled down. Is there anything I could add next time to make it thicker?
The sauce shouldn’t be thick, but you can cook it down more to thicken it! I hope you give this another try soon!
Yum! Not one of your recipes has disappointed! Every single one I’ve made (and my mom too) has been exceptional. Beyond restaurant quality, so a huge praise to you!!
I want to make your chicken Marsala soon. I’ve bought the Marsala wine you used in the video, but I am wondering what you recommend serving it with. I’ve had many Chicken Marsala’s over the years and I’ve had it served with pasta, a side of pasta and marinade, mashed potatoes and roasted potatoes, but I’d like to know what your preference is for serving with your recipe. Thank you in advance!! ❤️
Hi Brooke! Thank you, that is so kind. This goes great with so many sides, but I sure do love this with mashed potatoes! 🙂
Could boneless pork chops be substituted for the chicken? I have made this with the chicken breasts and loved it and believe using pork would be just a good. Thanks
Hi Bob! That will work! Here’s what one of my readers wrote: “The very best Chicken Marsala I have had. Better than an Italian restaurant. I also have made this with thin sliced Veal and a Pork Tenderloin. AMAZING!!! One of my all time favorite dishes. Thank you so much Natasha!!”
Hi thx u for sharing your tasty recipes pls tell me what can I replace the wine with thx u
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.
Looks delicious will definitely make it. All your recipes are worth trying. I enjoy watching you cook.
Thank you, Carol! So glad to hear that.
I don’t use any alcohol in my cooking. What can I use instead if the marsala?🙂
Hi Judy! Without it, it won’t taste the same. It’s what makes the recipe. You could try more broth/stock.
The alcohol cooks off just leaving the wonderful flavor of the marsala. It absolutely makes the dish.
Looks Delish!!!What dairy free milk can I use for the instead of cream?
Hi Rikki, 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.
This is my go-to recipe for this chicken! I can’t mess it up! It always turns out delicious! My kids are going to be enjoying it tonight! Thanks for posting.
Hi Julia! I’m so glad this is a favorite. We love this recipe. Thank you for the wonderful feedback.
Simply the best chicken marsala recipe out there! So easy and delicious!
Hi Jamie! That’s great to hear. I’m so glad you love it.
This recipe was so full of flavor! I was beyond happy with how it turned out! For sure try this!
Hi Pam! Thank you for the wonderful review. I’m so glad you loved it.
I cannot find marsala wine. Is there another wine I can substitute?
Hi Sheree! Yes, see my notes above under “common questions” for recommendations.
This was amazingly good!!! Everyone young to older loved it. Next time I will use thighs and a higher quality wine. I also would not cook chicken as early as I did. I didn’t get the golden brown like she did, but I think it was because my pan wasn’t hot enough. I want to make it again tomorrow it was that good!! Thank you Natasha!!!
You’re welcome, Julie! I hope it turns out better tomorrow! 🙂
This is a delicious recipe, Natasha! I know making it fresh is best, but with lots of family company staying with me for the holidays, can I freeze it?
Hi Linda, 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.
I made this tonight and it was very good. I like your receipts and your spunk but your receipe sight is a pain and almost impossible. Ads keep popping up and kicks you back to the beginning. I must have been kicked back at least 20 times because I was making the receipe and trying to follow. It didn’t use to do that and I about said this is not worth it. Maybe there is a way it can be corrected. Thank you pamela
Hi Pamela, I’m happy to hear you’re enjoying my recipes 🙂 Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I absolutely hate that too. Try printing it or screen shot with your phone. good luck
Making this tonight. But I forgot whipping cream . substitute for the cream
I haven’t tried any substitution for cream to advise.
Natasha made Chicken Marsala it is delish, love it and so easy. Thank you love your recipes and your a hoot! Merry Christmas
You’re so nice! Thank you, Sarah! Merry Christmas!
Made it JUST NOW, and WOW. This was delicious!! Thank you so much Natasha for this recipe!
You’re welcome, glad you love this!
Made this. Sooooo good. Served it with mushroom and asparagus risotto. Creme brulee for dessert. Our 30th wedding anniversary dinner. Thanks for all your recipes and suggestions.
You’re welcome! I’m so happy you enjoyed it, Mary! Happy Wedding Anniversary!
Your chicken marsala and your chicken maderia are two of our favorite recipes!
They are so delicious and one of our reader’s favorites!
Hi I plan to use Madeira? Which type should buy? sercial, verdelho, bual, malvasia. Also can I make in an IPot or crockpot?
Hi Shar, I have a photo of the one I used – I have not tested them all. Also, I haven’t tried this in an Instant pot or in a crockpot so I can’t offer specific advice on adapting it to different cooking methods.
Hi Natasha, the pic is for Marsala. As mentioned, I’m looking for Madeira to be used for this creamy sauce recipe. Any suggestions for Madeira? I read their are four types. But if you can offer a brand and name, I’ll buy that 👍👍👍
Hi Shar, you may use the Madeira wine in the picture in this recipe.
Thank you Natasha for pointing me to your recipe. You are awesome! 👍👍👍
You’re welcome!
We loved this!!! When I want to find a recipe, I always go to your site first and can always count on it being delicious. I am glad that you reminded us to use dry marsala instead of sweet. I didn’t know there was a difference and have used sweet in the past in other recipes and didn’t like it because it was “too sweet”. I love to watch you making a recipe as you look like you’re having fun!
Thank you so much, Janet! That makes me happy. I’m glad you loved this recipe. I appreciate the love and support.
Hi I’m making this tonight and want to double the sauce recipe! Have you ever don’t that
Will take pictures when it’s
done!
That’s great! Others do that since they like more sauce, I hope you love the recipe.
I have watched, many of your videos! Love them and your recipes are in line, with what we love to eat! Thanks for all the great recipes!
Thank you so much for watching, I hope you’ll love all the recipes that you will try!
I have been using a lot of your recipes from entrees to desserts and they are all fantastic. I think the best dessert so far is the refrigerated cheese cake. It’s the best!!!!
Keep posting so I can eat more!!!!
Yes, that is indeed one of the best! Thanks for the review, Thomas!
My hubby loved this! I’ve been sick most of the week, so him finding me in the kitchen cooking “Natasha” meals again, brought him joy. I put the three remaining cutlets, sauce and mashed potatoes in three separate divided containers for him to enjoy whenever he wants. This is one of his favorite things at Olive Garden, so now we can have it at home anytime. I just can’t wait for your cookbook to come out! Thanks again for making cooking at home, fun again!
Hi Deborah! I’m glad you’re feeling better. Thank you so much for sharing. I’m glad you both love this recipe. We are excited for the cookbook too. 🙂
Great recipe, is there a substitute for wine like another ingredient?
Hi Noureen, 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 love CCFactory chicken madeira. Decided to try making it. I can’t find cheap madeira wine. Can I use dry marsala wine and follow chicken madeira recipe using beef broth vs chicken broth?
Hi! I think that could work. Also, see my blog notes in this recipe for best wines to use and substitutes. 🙂
Hi Natasha
We love this recipe but i have friends who are gluten intolerant. Is there something else I could use instead of plain flour on the chicken.
Would love your advice
Thank you
Hi Cynthia, I honestly haven’t tried any substitutions to advise. If you do an experiment, please share with us how it goes!
You can substitute the all purpose flour with a gluten free all purpose flour! It turns are great!
Definetely the best I ever had!! I only substituted the breasts for boneless thighs, every else as per your recipe. Just love your recipes!
Love it! Thanks for your good comments and feedback, John.
I made this today and followed the recipe to a “T”. It is very good. Next time I’ll double the sauce.
I’m glad you liked it, Linda!
I always double the sauce! My fav part of any meat dish is always the sauce! Especially Asian dishes!
Extra sauce is always a great idea! 🙂
Love, love, love this recipe! I have made it twice now. So good! Even better the next day! Love all your recipes! Thank you!
Tina
So glad to hear that, Tina! Thank you for sharing.
Tonight I made Steak Marsala. I’ve had it before in a restaurant and it was great. Not sure what to expect my husband said it was great. Unfortunately, both of us had C-19 in January and my palate is messed up. Love bacon..can’t eat it..the sauce was fantastic,tho. Thank you. We live in a 5th wheel so cooking and counter space is limited. Love your blog and your energy. It’s catchy…
Hi Sue! Thank you for sharing. I’m so glad you enjoy my blog.
I cooked the Marsala Chicken recipe tonight. My wife and I loved it. Definitely going to be cooking this one again and again. Very tasty!
That’s wonderful! I’m happy you found this recipe. 🙂
Hi Natasha,
Great recipe! Loved how easy it was to make! I omitted the heaven cream for a flour and water mix, (lactose intolerant) it thickens the gravy and the taste was amazing, my friend was over for dinner said it didn’t change the taste at all. We shared your recipe she followed your recipe and I omitted the heavy cream and she did the taste test and we had our husbands do the taste test and there was no difference! We will be having this again!
Doris from the Villages Florida.
Thank you for sharing, Dorris! I’m happy to hear it was enjoyed.
I made this last night, it turned out great! Making Shepards Pie tonight. Thanks
I’m so glad you enjoyed it, David! Both sound so good! Now I’m craving these dishes too!
I made this for Mother’s Day dinner and everyone loved it. Sauteed the chicken in advance, placed in serving dish then pour the finished sauce over the chicken. Kept it warm in oven until guests arrived. Made a double batch and used dry marsala. No changes in the recipe and I look forward to making it again! Thank you!
Thanks for sharing that with us, Sara. Good to hear that you enjoyed this recipe a lot!
With right side hemiplagia It took me a bit longer to prepare and THIS MEAL WAS TANFABULOUS!! My husband and I enjoyed the flavors and kept smiling through our dinner. Great recipe and we live in Örebro, Sweden!! I am originally from Motown!!!
Hello Leslie, thank you for your awesome feedback! I’m so glad you enjoyed this recipe.
I want to make Chicken Marsala the day before a party will it be fine if I just reheat
Hi Wendy, 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.
Hi, Natasha I would love to make this but I can not use mushrooms due to an allergy. Will this change the flavor of the dish, or can I just omit them? Is there any substitute for them?
Hi Jennifer, someone shared this comment “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 hope that helps.
This is one killer recipe! I’ve added chopped sun-dried tomatoes in the past, which is a nice twist. I have a hard time finding dry marsala — so I (like some others) have had to improvised. Tonight, served along side spinach mashed potatoes. YUM!
Sounds like an awesome meal! I’m so glad you enjoyed this recipe. Thank you for the review.
Absolutely delicious, easy to make & can prepare ahead of time & them warm up. Definitely going to be my go to recipe for company!
Hi Karen! So happy you enjoyed this recipe. It is one of our favorite easy-to-make meals. The chicken will taste even better after absorbing the flavors for a day or two. Thank you for the excellent review.
Hi Natasha! I made your chicken marsala in my cast iron skillet. It came out very dark I was wondering if I should have used a stainlesssteel pan. What do you think?
Hi Tish, I am not sure why that happened. It could have been the wine used. Maybe it was a different shade?
My 3rd time making this recipe! My husband requests it almost weekly!! Easy and delicious!!
Awesome, thank you for sharing that with us, Tammy!
Great recipe! Made it last night, I did Insta pot my chicken to get it to be shreddable and made the sauce and put shredded chicken in it. Another family and friend favorite!
So happy to hear that you all enjoyed this recipe, Hope!