Step 1: Prepare the Chicken. Begin by preparing your chicken cutlets. If using full chicken breasts, slice them horizontally to create thinner cutlets. Place the chicken between two sheets of plastic wrap and pound them to an even thickness of about ¼ to ½ inch. This crucial step ensures that the chicken cooks quickly and evenly, remaining tender and preventing dry, overcooked edges. Season both sides generously with salt and freshly ground black pepper.

Step 2: Dredge the Chicken. On a shallow plate, spread out your flour. Dredge each chicken cutlet, ensuring it’s lightly but completely coated on all sides. Gently shake off any excess flour. The flour coating is key to developing a beautiful golden crust when frying and helps thicken the subsequent Marsala sauce. Importantly, do not use egg for this recipe, as we’re aiming for a light, crispy crust, not a breaded coating.

Step 3: Sear the Chicken. Heat extra virgin olive oil in a large, heavy-bottomed saucepan or skillet over medium-high heat. Once the oil shimmers, carefully place the floured chicken cutlets into the pan, making sure not to overcrowd it (cook in batches if necessary). Fry the chicken for approximately 3 minutes per side, or until each piece develops a gorgeous golden-brown and crispy crust. This searing step locks in moisture and builds flavor. Once beautifully browned, transfer the chicken to a wire rack set over a baking sheet to rest, allowing any excess oil to drain.

Step 4: Sauté the Mushrooms and Shallots. Reduce the heat in the same pan to medium. Add the sliced baby bella mushrooms to the pan. Resist the urge to stir them immediately; allow them to sit undisturbed for 3-5 minutes until they begin to brown beautifully and release their moisture. Then, stir them gently and let them brown for another 3-5 minutes. This browning process is crucial for developing deep, earthy flavors. Once the mushrooms have developed some browned and slightly blackened edges, add the minced shallots. Sauté the shallots until they are softened and fragrant. During this process, you’ll notice delicious little brown bits, known as “fond,” forming at the bottom of the pan from the chicken and mushrooms. These bits are packed with flavor and will be essential for our sauce.

Step 5: Deglaze and Simmer the Sauce. Pour the Marsala wine and chicken broth into the pan. Immediately use a wooden spoon to vigorously scrape all the flavorful brown bits (fond) from the bottom of the pan. This process, known as deglazing, incorporates all that concentrated flavor into your sauce. Bring the mixture to a gentle simmer and let it reduce for about 8 minutes, allowing the alcohol to cook off and the flavors to meld beautifully. The sauce should begin to thicken slightly.

Step 6: Finish Cooking the Chicken. Carefully return the seared chicken cutlets to the simmering sauce in the pan. Allow the chicken to simmer gently in the flavorful liquid for approximately 10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) as measured with a meat thermometer. This simmering allows the chicken to fully cook through while absorbing the wonderful flavors of the Marsala sauce. Once the chicken is cooked, remove it from the pan and set it aside.

Step 7: Perfect the Sauce. With the chicken removed, stir in the fresh lemon juice. Taste the sauce; the lemon provides a crucial acidic balance to the richness of the Marsala. If it still tastes overly sweet, add another small squeeze of lemon juice until the flavors are harmonious. Finally, whisk in the cold butter, allowing it to melt and emulsify into the sauce.

Step 8: Thicken and Serve. Continue to stir the sauce slowly and gently as the butter fully incorporates and the sauce emulsifies. You’ll notice it lighten in color to a beautiful light brown and begin to thicken to that desired silky consistency. If the sauce appears to separate or break, add a tiny splash of water or broth and stir slowly to bring it back together. Once thickened to your liking, pour the exquisite Marsala sauce generously over the chicken cutlets and any accompanying sides.

This restaurant-style chicken marsala is a versatile dish that pairs beautifully with a variety of sides. Whether you prefer it over fluffy white rice, our popular Crispy Garlic Parmesan Potatoes, or a rich Mushroom Truffle Risotto, the luscious sauce ties everything together.

Pro-Tips for a Flawless Chicken Marsala Sauce

Reduction sauces, especially one as nuanced as Marsala, can sometimes be tricky. While the incredible flavor usually shines through even on your first attempt, achieving the perfect silky texture can take a bit of practice. Here are some expert tips to help you navigate common issues that have challenged many home cooks, including myself, when preparing Chicken Marsala in the past.

1. The Sauce Doesn’t Thicken as Expected. This is a very common concern when making chicken marsala. Often, it can be attributed to the quality of chicken broth used; broths with insufficient natural gelatin may struggle to thicken. Esteemed culinary experts like J. Kenji Lopez-Alt often recommend incorporating a small amount of gelatin into his Marsala to guarantee a perfect consistency. While I aim for recipes my mom would endorse (and she draws the line at adding gelatin!), there’s a simple workaround. If you find your sauce isn’t thickening sufficiently at the final stage, sprinkle about a ½ teaspoon of flour evenly across the surface of the simmering sauce. Whisk it gently and continue to simmer; it should help achieve the desired consistency quite quickly. Additionally, ensure your chicken cutlets are thoroughly dredged in flour in Step 2; this initial coating also contributes significantly to the overall thickening of the sauce when the chicken simmers in it.
2. Choosing the Best Chicken Broth. Building on the previous point, the quality of your chicken broth truly matters. I personally use Costco organic chicken broth, which I find consistently delivers excellent results. Look for a good quality, flavorful, and ideally low-sodium chicken broth to serve as the base for your Marsala sauce. A rich broth adds depth and aids in the natural thickening process.
3. Mastering Perfectly Browned Mushrooms. The mushrooms are a cornerstone of the Marsala sauce, and their proper browning is key to developing a deep, umami flavor. When you add the sliced mushrooms to the pan, resist the urge to stir them constantly. Instead, let them sit undisturbed for a good 3-5 minutes on medium heat to allow them to release their moisture and develop a beautiful caramelization. Too much stirring will cause them to steam rather than brown, resulting in rubbery, less flavorful mushrooms—and nobody wants that! You’ll find that you often don’t need much, if any, additional oil for the mushrooms after frying the chicken, as they have a high water content and absorb residual fats.
4. Preventing Sauce Separation. Sometimes, reduction sauces can “break” or separate, appearing oily and grainy. This can happen if the sauce gets too hot, if too much fat is present, or if it’s over-reduced. If you notice your Marsala sauce starting to separate before you pour it over the chicken, don’t despair! Simply remove it from the heat for a moment, add a very small amount of water (about a tablespoon), and stir it slowly and continuously. This often helps to re-emulsify the sauce and bring it back to a smooth, cohesive consistency.
5. Pounding Chicken for Even Cooking and Tenderness. While mentioned in the initial steps, it’s worth reiterating the importance of pounding your chicken cutlets. This critical technique ensures that each piece is of uniform thickness. An even thickness means the chicken will cook evenly and quickly, preventing some parts from drying out while others are still cooking. Use a meat tenderizer for best results, or cover the chicken with plastic wrap and use a heavy pan or rolling pin to pound it.

What to Serve with Chicken Marsala: Classic Pairings & Sides

Restaurant-style Chicken Marsala is a remarkably versatile dish that shines brightest when paired with complementary sides. Its rich, savory sauce means you have a wide array of options, from fresh vegetables to comforting starches, to create a truly balanced and satisfying meal.

• Vegetables: To balance the richness of the Marsala sauce, serve this dish alongside vibrant green vegetables. Excellent choices include peppery Sautéed Rapini with Garlic, nutrient-rich Italian Lacinato Kale Recipe, or our incredibly flavorful BEST Garlic Parmesan Green Beans. For a lighter touch, a crisp Caesar salad made with our Traditional Caesar Dressing makes a refreshing accompaniment.
• Pasta, Potatoes, or Rice? The velvety Marsala sauce is perfect for spooning over a variety of starches. I particularly love it with our Crispy Garlic Parmesan Potatoes or creamy mashed potatoes. However, many people enjoy it served simply over a bed of fluffy white rice or delicate angel hair pasta, allowing the sauce to be the star. Consider a light pasta like linguine or fettuccine for soaking up every last drop of the delicious sauce.
• Appetizer Suggestions: If you’re hosting a dinner party, set the stage with some elegant yet simple Italian appetizers that won’t overshadow the main course. Consider serving The Best Homemade Shrimp Cocktail for a refreshing start or our savory Italian Stuffed Baked Clams for a classic touch.
• Dessert Pairings: No restaurant-style meal is complete without a restaurant-quality dessert. Conclude your Italian feast with something truly special, such as our festive Rainbow Cookie Cake or an exquisitely creamy Pistachio Cream Tiramisu, offering a sweet ending that complements the savory richness of the Marsala.

Chicken Marsala Recipe FAQs

Restaurant-Style Chicken Marsala

Vincent DelGiudice