20 Best Chicken Marsala Recipes to Try

We’ve been on a bit of a savory kick lately, and if you’re anything like us, you’re always on the hunt for delicious, comforting meals that also pack a protein punch. Chicken Marsala fits that bill perfectly! It’s a classic for a reason: tender chicken, a rich, savory mushroom and Marsala wine sauce, and that unmistakable umami flavor that just sings.

This beloved Italian-American dish is a fantastic option for weeknight dinners when you need something satisfying that comes together relatively quickly. It also makes for an impressive meal when you’re entertaining guests without spending hours in the kitchen. In fact, most traditional Chicken Marsala recipes can be on your table in under an hour, with many clocking in at around 30-45 minutes of active cooking time.

In this roundup, we’ve gathered 20 incredible Chicken Marsala recipes that showcase the dish’s versatility. You’ll find everything from super-speedy weeknight versions and budget-friendly takes to elevated gourmet creations and even some plant-based twists. Get ready to explore creamy variations, mushroom-forward delights, and recipes that use different cuts of chicken.

Let’s dive into the wonderful world of Chicken Marsala! And if you’re looking for more ways to elevate your chicken dinners, be sure to check out our other chicken recipe roundups.

Classic Chicken Marsala Recipes

There’s a reason the original is a beloved favorite. These recipes stick close to tradition, delivering that iconic, comforting flavor profile.

1. The Ultimate Weeknight Chicken Marsala

This recipe is your go-to for a reason. It’s incredibly fast, requiring minimal prep, and the sauce is so deeply flavorful with tender chicken pieces that just melt in your mouth. It’s a genuine 30-minute meal that feels like a restaurant-quality treat.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 450 calories, 40g protein, 15g carbohydrates, 20g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Mushrooms (cremini or button), sliced	8 oz
Shallots, minced	2
Garlic, minced	2 cloves
Marsala wine	1 cup
Chicken broth	1/2 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts horizontally to create thinner cutlets, or pound them to about 1/2-inch thickness.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
5. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add mushrooms and cook until browned and tender, about 5-7 minutes.
6. Add shallots and cook for 1 minute until softened. Add garlic and cook for 30 seconds until fragrant.
7. Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes to reduce slightly.
8. Stir in chicken broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken.
9. Return chicken to the skillet and spoon sauce over it. Simmer for another 1-2 minutes to heat through.
10. Garnish with fresh parsley.

Why You’ll Love It
This recipe is the epitome of effortless elegance. It uses pantry staples and comes together so quickly, making it perfect for those nights you need a delicious meal without the fuss. The sauce is rich and deeply savory, coating the tender chicken beautifully. You can easily adapt it by using different mushroom varieties or adding a splash of cream for an even richer sauce.

2. Creamy Marsala Chicken with Mushrooms

If you love a creamy sauce, this is your dream come true. The addition of heavy cream transforms the classic Marsala sauce into a luscious, velvety coating for the pan-fried chicken and earthy mushrooms. It’s a decadent twist that’s still surprisingly easy to make.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 550 calories, 45g protein, 18g carbohydrates, 30g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken thighs	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Mushrooms (baby bella or shiitake), sliced	10 oz
Garlic, minced	3 cloves
Shallots, finely chopped	1
Marsala wine	3/4 cup
Chicken broth	1/2 cup
Heavy cream	1/2 cup
Fresh thyme leaves	1 tsp
Fresh parsley, chopped	2 tbsp

Instructions

1. Pat chicken thighs dry and season with salt and pepper.
2. In a shallow dish, combine flour with a pinch of salt and pepper. Dredge chicken thighs in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken thighs for about 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
5. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced mushrooms and cook, stirring occasionally, until nicely browned, about 6-8 minutes.
6. Add shallots and cook for 1 minute until softened. Add garlic and fresh thyme, and cook for another 30 seconds until fragrant.
7. Pour in Marsala wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer and reduce by about half, about 2-3 minutes.
8. Stir in chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-5 minutes, stirring, until the sauce has thickened to your desired consistency.
9. Return chicken thighs to the skillet. Spoon the creamy sauce over them and let simmer for 1-2 minutes to heat through.
10. Garnish with chopped fresh parsley.

Why You’ll Love It
This creamy version adds a luxurious touch to the classic. Chicken thighs stay incredibly moist and tender, and the rich, velvety sauce is perfect for spooning over pasta or crusty bread. It’s a forgiving recipe that’s great for a slightly more special occasion, but still easy enough for a regular Tuesday night.

3. Mushroom-Forward Chicken Marsala

If mushrooms are your absolute favorite part of Chicken Marsala, this recipe is for you. It uses a generous amount of mixed mushrooms and lets them shine, creating an intensely earthy and savory sauce.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 480 calories, 42g protein, 18g carbohydrates, 25g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	3 tbsp
Mixed mushrooms (cremini, shiitake, oyster), sliced	16 oz
Garlic, minced	3 cloves
Shallots, minced	2
Marsala wine	1 cup
Chicken broth	1/2 cup
Fresh thyme, chopped	1 tsp
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown. Remove and set aside.
5. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Add the mixed mushrooms and cook in batches if necessary, until deeply browned and their liquid has evaporated, about 8-10 minutes.
6. Add shallots and cook for 1 minute until softened. Add garlic and thyme, and cook for 30 seconds until fragrant.
7. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
8. Add chicken broth and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
9. Return chicken to the skillet and spoon sauce over it. Simmer for 1-2 minutes until heated through.
10. Garnish with fresh parsley.

Why You’ll Love It
This recipe truly celebrates the humble mushroom. By using a variety and allowing them to brown properly, you get incredible depth of flavor and a wonderfully meaty texture in the sauce. It’s a fantastic option if you’re looking for a more vegetarian-leaning dish, as the mushrooms are the true star.

4. Marsala Chicken with Prosciutto and Sage

This is a more elegant take on Chicken Marsala, perfect for special occasions. The addition of salty prosciutto and aromatic sage elevates the dish, adding layers of complex flavor that are simply divine.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 500 calories, 48g protein, 16g carbohydrates, 28g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Prosciutto, thinly sliced	4 slices
Mushrooms, sliced	8 oz
Shallots, minced	1
Garlic, minced	2 cloves
Fresh sage leaves	6-8
Marsala wine	3/4 cup
Chicken broth	1/2 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown. Remove and set aside.
5. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add the prosciutto and cook until crispy, about 2-3 minutes. Remove prosciutto and set aside, leaving the rendered fat in the skillet.
6. Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
7. Add shallots and cook for 1 minute. Add garlic and sage leaves, and cook for 30 seconds until fragrant.
8. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
9. Add chicken broth and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
10. Return chicken to the skillet. Crumble the crispy prosciutto over the chicken. Spoon sauce over everything. Simmer for 1-2 minutes until heated through.
11. Garnish with fresh parsley.

Why You’ll Love It
The crispy prosciutto adds a delightful salty crunch that contrasts beautifully with the tender chicken and rich sauce. Sage brings a wonderful earthy aroma that complements the mushrooms and Marsala perfectly. This recipe feels extra special without demanding extra effort.

5. Easy Baked Chicken Marsala

For a hands-off approach, this baked version is fantastic. All the flavors meld together beautifully in the oven, creating a delicious Marsala chicken with less fuss and fewer dishes to wash.

• Preparation Time: 10 minutes
• Cooking Time: 35-40 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 420 calories, 40g protein, 15g carbohydrates, 22g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
Olive oil	1 tbsp
Butter, melted	2 tbsp
Mushrooms, sliced	8 oz
Shallots, thinly sliced	1
Garlic, minced	2 cloves
Marsala wine	1/2 cup
Chicken broth	1/4 cup
Salt	1/2 tsp
Black pepper	1/4 tsp
Fresh parsley, chopped	1 tbsp

Instructions

1. Preheat oven to 400°F (200°C).
2. Place chicken breasts in a greased 9×13 inch baking dish.
3. In a bowl, combine olive oil, melted butter, sliced mushrooms, shallots, and garlic.
4. In a small bowl, whisk together Marsala wine, chicken broth, salt, and pepper.
5. Pour the Marsala mixture over the chicken in the baking dish.
6. Scatter the mushroom mixture around and over the chicken.
7. Cover the baking dish tightly with foil.
8. Bake for 25 minutes.
9. Remove foil and bake for another 10-15 minutes, or until chicken is cooked through and mushrooms are tender and slightly browned.
10. Garnish with fresh parsley.

Why You’ll Love It
This baked version is a lifesaver for busy days. You get all the delicious flavors of Chicken Marsala with minimal active cooking. It’s perfect for meal prepping too – just bake and reheat! The chicken stays incredibly moist in the sauce.

Creative Twists on Chicken Marsala

Ready to think outside the traditional skillet? These recipes offer exciting variations that bring new flavors and textures to the beloved Marsala profile.

6. Marsala Chicken with Bacon and Caramelized Onions

Bacon and caramelized onions are flavor powerhouses on their own, and when combined with Chicken Marsala, they create a symphony of sweet, savory, and smoky notes. This is comfort food at its finest.

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 580 calories, 45g protein, 25g carbohydrates, 35g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Bacon, chopped	4 slices
Onions, thinly sliced	2 medium
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Marsala wine	1 cup
Chicken broth	1/2 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown. Remove and set aside.
5. Add chopped bacon to the skillet and cook until crispy. Remove bacon and set aside, leaving rendered fat in the skillet.
6. Add sliced onions to the skillet and cook over medium-low heat, stirring occasionally, until deeply caramelized and sweet, about 15-20 minutes. You may need to add a little more butter or oil if the pan gets dry.
7. Add sliced mushrooms to the skillet with the onions and cook until browned, about 5-7 minutes.
8. Add garlic and cook for 30 seconds until fragrant.
9. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
10. Add chicken broth and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
11. Return chicken to the skillet. Add the reserved crispy bacon. Spoon sauce over everything. Simmer for 1-2 minutes until heated through.
12. Garnish with fresh parsley.

Why You’ll Love It
The combination of sweet, jammy caramelized onions and smoky, salty bacon with the classic Marsala flavor is truly addictive. This dish offers a beautiful balance of textures and tastes, making it a stand-out meal that feels both rustic and sophisticated.

7. Skillet Chicken Marsala with Sun-Dried Tomatoes

Sun-dried tomatoes bring a concentrated burst of sweet and tangy flavor that pairs wonderfully with the Marsala sauce. This variation adds a vibrant, slightly Mediterranean flair to the traditional dish.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 490 calories, 43g protein, 20g carbohydrates, 26g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Mushrooms, sliced	8 oz
Garlic, minced	3 cloves
Sun-dried tomatoes (oil-packed), chopped	1/3 cup
Marsala wine	3/4 cup
Chicken broth	1/2 cup
Heavy cream (optional, for richness)	1/4 cup
Fresh basil, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown. Remove and set aside.
5. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced mushrooms and cook until browned, about 5-7 minutes.
6. Add garlic and chopped sun-dried tomatoes, and cook for 1 minute until fragrant.
7. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
8. Add chicken broth and bring to a simmer. If using, stir in heavy cream. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
9. Return chicken to the skillet. Spoon sauce over it. Simmer for 1-2 minutes until heated through.
10. Garnish with fresh basil.

Why You’ll Love It
The sun-dried tomatoes add a delightful chewiness and a concentrated sweetness that perfectly complements the savory Marsala sauce. This recipe feels bright and full of flavor, offering a refreshing twist that’s still incredibly comforting.

8. Marsala Chicken with Pancetta and Rosemary

This recipe elevates the classic with the salty crispness of pancetta and the aromatic punch of fresh rosemary. It’s a sophisticated yet straightforward dish that’s perfect for a cozy evening.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 520 calories, 46g protein, 17g carbohydrates, 30g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken thighs	1.5 lbs
All-purpose flour	1/2 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	2 tbsp
Butter	2 tbsp
Pancetta, diced	4 oz
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Fresh rosemary, chopped	1 tsp
Marsala wine	3/4 cup
Chicken broth	1/2 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. Pat chicken thighs dry and season with salt and pepper.
2. In a shallow dish, combine flour with a pinch of salt and pepper. Dredge chicken thighs in the flour mixture, shaking off excess.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear chicken thighs for about 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
5. Add diced pancetta to the skillet and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.
6. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced mushrooms and cook until browned, about 5-7 minutes.
7. Add garlic and chopped rosemary, and cook for 30 seconds until fragrant.
8. Pour in Marsala wine, scraping the bottom of the pan. Let it simmer and reduce by about half, about 2-3 minutes.
9. Stir in chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring, until the sauce has thickened.
10. Return chicken thighs to the skillet. Spoon the sauce over them. Stir in the crispy pancetta. Let simmer for 1-2 minutes to heat through.
11. Garnish with chopped fresh parsley.

Why You’ll Love It
The pancetta provides a delightful salty crunch that contrasts beautifully with the tender chicken. Rosemary adds a fragrant, herbaceous note that perfectly complements the earthy mushrooms and the richness of the Marsala wine. It’s a flavor combination that feels both rustic and refined.

9. Dump-and-Bake Marsala Chicken Casserole

This is the ultimate in low-effort, high-reward meals. Combine all the ingredients in a baking dish, pop it in the oven, and let it work its magic. Perfect for busy nights or when you want minimal cleanup.

• Preparation Time: 10 minutes
• Cooking Time: 45 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 480 calories, 45g protein, 25g carbohydrates, 25g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
Mushrooms, sliced	8 oz
Onion, chopped	1/2
Garlic, minced	2 cloves
Marsala wine	1/2 cup
Chicken broth	1/2 cup
Cream of mushroom soup (condensed)	1 (10.5 oz) can
Salt	1/2 tsp
Black pepper	1/4 tsp
Cooked pasta or rice, for serving
Fresh parsley, chopped	1 tbsp

Instructions

1. Preheat oven to 375°F (190°C).
2. In a 9×13 inch baking dish, combine sliced chicken breasts, sliced mushrooms, chopped onion, and minced garlic.
3. In a separate bowl, whisk together Marsala wine, chicken broth, condensed cream of mushroom soup, salt, and pepper.
4. Pour the liquid mixture evenly over the chicken and vegetables in the baking dish.
5. Cover the baking dish tightly with foil.
6. Bake for 35 minutes.
7. Remove foil and bake for another 10 minutes, or until chicken is cooked through and the sauce has thickened slightly.
8. Serve over cooked pasta or rice. Garnish with fresh parsley.

Why You’ll Love It
This recipe is a weeknight warrior. It’s incredibly easy to throw together, and the flavors meld beautifully in the oven. The cream of mushroom soup adds a wonderful richness and helps create a creamy sauce without extra steps. It’s a true set-it-and-forget-it meal.

10. Deconstructed Chicken Marsala Bowls

This is a lighter, more modern take on Chicken Marsala. Instead of a thick sauce, the components are presented in a bowl, allowing you to mix and match flavors and textures. It’s perfect for meal prep.

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 400 calories, 45g protein, 20g carbohydrates, 15g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
Olive oil	2 tbsp
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Marsala wine	1/4 cup
Chicken broth	1/4 cup
Balsamic glaze, for drizzling
Cooked quinoa or brown rice, for bowls	4 cups
Steamed green beans or asparagus	2 cups
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into bite-sized pieces. Season with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add remaining 1 tbsp olive oil to the skillet. Add sliced mushrooms and cook until browned, about 5-7 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in Marsala wine and chicken broth. Scrape the bottom of the pan and let simmer for 2-3 minutes to reduce slightly.
6. Assemble bowls: Divide cooked quinoa or brown rice among four bowls. Top with cooked chicken and sautéed mushrooms.
7. Drizzle with Marsala sauce from the pan and a little balsamic glaze.
8. Add steamed green beans or asparagus to each bowl.
9. Garnish with fresh parsley.

Why You’ll Love It
These bowls are fantastic for meal prepping and offer a lighter, more customizable experience. You get all the delicious flavors of Chicken Marsala in a balanced, nutritious meal. Adjust the grain, vegetable, and amount of sauce to suit your preferences.

Lighter & Healthier Chicken Marsala Options

You don’t have to sacrifice flavor for health! These recipes offer delicious Chicken Marsala with smart swaps and lighter preparations.

11. Lighter Chicken Marsala with Reduced Sodium Broth and Less Butter

This version focuses on reducing fat and sodium without compromising on the signature Marsala flavor. It’s a great way to enjoy this classic dish more often.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 380 calories, 42g protein, 15g carbohydrates, 15g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/4 cup
Salt	1/4 tsp
Black pepper	1/4 tsp
Olive oil spray or 1 tbsp olive oil
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Shallots, minced	1
Marsala wine	3/4 cup
Low-sodium chicken broth	3/4 cup
Dijon mustard	1 tsp
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat olive oil spray or 1 tbsp olive oil in a large non-stick skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.
5. Add mushrooms to the skillet and cook until browned, about 5-7 minutes. You may need a little more spray or oil if they start sticking.
6. Add shallots and cook for 1 minute. Add garlic and cook for 30 seconds until fragrant.
7. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
8. Add low-sodium chicken broth and Dijon mustard. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens.
9. Return chicken to the skillet. Spoon sauce over it. Simmer for 1-2 minutes until heated through.
10. Garnish with fresh parsley.

Why You’ll Love It
This lighter version proves you can enjoy all the deliciousness of Chicken Marsala with fewer calories and less fat. By using a light hand with oil and flour, and opting for low-sodium broth, you create a healthier dish that doesn’t skimp on flavor. It’s a guilt-free indulgence.

12. Lemon-Herb Chicken Marsala with Zucchini Noodles

A bright, fresh take that swaps out traditional sides for spiralized zucchini noodles and adds a hint of lemon to cut through the richness. This is incredibly satisfying and surprisingly light.

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 350 calories, 45g protein, 12g carbohydrates, 12g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/4 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil	1 tbsp
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Marsala wine	1/2 cup
Chicken broth	1/2 cup
Lemon zest	1 tsp
Fresh thyme or oregano, chopped	1 tsp
Zucchini, spiralized	4 medium
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3. Heat olive oil in a large non-stick skillet over medium-high heat.
4. Sear chicken cutlets for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.
5. Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
8. Add chicken broth, lemon zest, and fresh herbs. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
9. Return chicken to the skillet. Spoon sauce over it. Simmer for 1-2 minutes until heated through.
10. While chicken simmers, lightly sauté or steam the spiralized zucchini noodles for 2-3 minutes until tender-crisp.
11. Serve Chicken Marsala over the zucchini noodles. Garnish with fresh parsley.

Why You’ll Love It
This recipe is a brilliant way to lighten up a rich dish. The lemon zest adds a beautiful brightness, and the zucchini noodles make it incredibly low-carb and refreshing. It’s a perfect example of how to enjoy indulgent flavors in a healthier way.

13. Air Fryer Chicken Marsala

The air fryer is a game-changer for achieving crispy results with less oil. This recipe gives you perfectly cooked, slightly crisp chicken coated in a flavorful, reduced Marsala sauce.

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 400 calories, 45g protein, 12g carbohydrates, 18g fat per serving.

Ingredients	Quantity
Boneless, skinless chicken breasts	1.5 lbs
All-purpose flour	1/4 cup
Salt	1 tsp
Black pepper	1/2 tsp
Olive oil spray
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Shallots, minced	1
Marsala wine	1/2 cup
Chicken broth	1/4 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. Slice chicken breasts into 1/2-inch thick cutlets.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess. Lightly spray each cutlet with olive oil spray.
3. Preheat your air fryer to 400°F (200°C).
4. Arrange chicken in a single layer in the air fryer basket (cook in batches if necessary). Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
5. While chicken is cooking, heat 1 tsp olive oil in a small skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
6. Add shallots and cook for 1 minute. Add garlic and cook for 30 seconds.
7. Pour in Marsala wine and chicken broth. Scrape the bottom of the pan. Simmer for 3-5 minutes until the sauce thickens slightly.
8. Once chicken is cooked, place it on a serving platter. Spoon the mushroom Marsala sauce over the chicken.
9. Garnish with fresh parsley.

Why You’ll Love It
The air fryer delivers perfectly cooked chicken with a delightful crispness without the need for deep frying. This recipe is quick, uses minimal oil, and still provides that satisfying Chicken Marsala flavor. It’s a fantastic option for a healthier weeknight meal.

14. Marsala Chicken Meatballs

This is a fun and creative way to enjoy Marsala flavors! Meatballs infused with Marsala wine and served with a mushroom Marsala sauce are a unique and delicious take on the classic.

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 450 calories, 40g protein, 18g carbohydrates, 25g fat per serving.

Ingredients	Quantity
Ground chicken	1 lb
Breadcrumbs	1/4 cup
Egg	1
Marsala wine	2 tbsp
Garlic powder	1 tsp
Onion powder	1 tsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Olive oil	1 tbsp
Mushrooms, sliced	8 oz
Shallots, minced	1
Garlic, minced	2 cloves
Marsala wine (for sauce)	1/2 cup
Chicken broth	1/2 cup
Fresh parsley, chopped	2 tbsp

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, 2 tbsp Marsala wine, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
2. Roll the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
4. Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
5. Add shallots and cook for 1 minute. Add garlic and cook for 30 seconds.
6. Pour in 1/2 cup Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
7. Add chicken broth and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
8. Return meatballs to the skillet and spoon sauce over them. Simmer for 5-10 minutes, or until meatballs are cooked through and heated.
9. Garnish with fresh parsley.

Why You’ll Love It
These Marsala Chicken Meatballs are a fun twist that kids and adults alike will adore. The Marsala wine adds incredible depth to the meatballs, and serving them in a rich Marsala mushroom sauce makes for a complete, comforting meal. They’re perfect over pasta, rice, or mashed potatoes.

15. Marsala Chicken Salad Sandwiches

This recipe uses leftover or pre-cooked chicken Marsala to create a sophisticated and flavorful chicken salad. It’s a delicious way to repurpose those rich Marsala flavors into a lighter lunch option.

• Preparation Time: 10 minutes
• Cooking Time: 0 minutes (if using leftover chicken)
• Servings: 4
• Estimated Nutrition Info: Approximately 350 calories, 30g protein, 10g carbohydrates, 20g fat per serving.

Ingredients	Quantity
Cooked Chicken Marsala (from a previous meal)	2 cups, chopped
Mayonnaise	1/4 cup
Dijon mustard	1 tbsp
Fresh parsley, chopped	2 tbsp
Celery, finely diced	1/4 cup
Salt	to taste
Black pepper	to taste
Bread, croissants, or lettuce cups, for serving

Instructions

1. In a medium bowl, combine the chopped cooked Chicken Marsala.
2. Add mayonnaise, Dijon mustard, chopped parsley, and diced celery.
3. Stir gently until all ingredients are well combined.
4. Season with salt and pepper to taste.
5. Serve on bread, in croissants, or in lettuce cups for a lighter option.

Why You’ll Love It
This is a fantastic way to enjoy the flavors of Chicken Marsala in a completely different format. The richness of the original dish translates beautifully into a creamy, savory chicken salad. It’s perfect for quick lunches or light dinners and makes great use of leftovers.

Plant-Based & Vegetarian Marsala Mushroom Recipes

Who says Chicken Marsala has to have chicken? These recipes capture the essence of Marsala with hearty mushrooms and other plant-based ingredients.

16. Portobello Mushroom Marsala

This recipe uses large, meaty Portobello mushrooms as the star, providing a satisfying, “meaty” texture and deep, earthy flavor that mimics the experience of Chicken Marsala. It’s a fantastic vegetarian main course.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 300 calories, 10g protein, 25g carbohydrates, 20g fat per serving.

Ingredients	Quantity
Large Portobello mushrooms	4
Olive oil	2 tbsp
Butter	1 tbsp
Shallots, minced	2
Garlic, minced	3 cloves
Marsala wine	1 cup
Vegetable broth	1/2 cup
All-purpose flour (for thickening)	1 tbsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Fresh parsley, chopped	2 tbsp

Instructions

1. Gently scrape out the gills from the Portobello mushrooms with a spoon. Brush any dirt off the caps. You can leave them whole or slice them after cooking.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the Portobello mushrooms for 3-4 minutes per side until golden brown. Remove mushrooms from the skillet and set aside.
3. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add shallots and cook for 1 minute until softened. Add garlic and cook for 30 seconds until fragrant.
4. Pour in Marsala wine and scrape the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
5. In a small bowl, whisk together vegetable broth and flour until smooth. Add this mixture to the skillet, stirring constantly. Bring to a simmer and cook until thickened, about 3-5 minutes.
6. Season sauce with salt and pepper.
7. Return the seared Portobello mushrooms to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.
8. Slice mushrooms if desired and serve. Garnish with fresh parsley.

Why You’ll Love It
This Portobello Marsala is a vegetarian triumph. The mushrooms have a wonderfully meaty texture that stands up perfectly to the rich, savory Marsala sauce. It’s a hearty and satisfying dish that proves you don’t need meat to enjoy deeply comforting flavors.

17. Marsala Glazed Tofu with Mushrooms

For a plant-based protein option, pan-fried tofu glazed in a Marsala sauce is a winner. The tofu absorbs the flavors beautifully, creating a dish that’s satisfying and delicious.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 350 calories, 25g protein, 20g carbohydrates, 20g fat per serving.

Ingredients	Quantity
Extra-firm tofu, pressed and cubed	14 oz
Cornstarch	1/4 cup
Salt	1/2 tsp
Black pepper	1/4 tsp
Olive oil	2 tbsp
Mushrooms, sliced	8 oz
Garlic, minced	2 cloves
Marsala wine	1 cup
Vegetable broth	1/2 cup
Soy sauce or tamari	1 tbsp
Fresh parsley, chopped	2 tbsp

Instructions

1. In a shallow dish, combine cornstarch, salt, and pepper. Dredge tofu cubes in the cornstarch mixture, shaking off excess.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
3. Add remaining 1 tbsp olive oil to the skillet. Add sliced mushrooms and cook until browned, about 5-7 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in Marsala wine, vegetable broth, and soy sauce. Scrape the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and glazes the mushrooms.
6. Return tofu to the skillet and gently toss to coat with the Marsala glaze. Simmer for 1-2 minutes until heated through.
7. Garnish with fresh parsley.

Why You’ll Love It
This tofu recipe is a flavorful vegetarian alternative. Crispy pan-fried tofu soaks up the rich Marsala sauce beautifully, and the combination of mushrooms and a touch of soy sauce adds layers of umami. It’s a satisfying and healthy plant-based meal.

18. Marsala Mushroom Risotto

While not technically “chicken,” this risotto captures the soul of Chicken Marsala with its creamy texture, earthy mushrooms, and the distinctive flavor of Marsala wine. It’s a luxurious vegetarian main dish.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 450 calories, 15g protein, 60g carbohydrates, 18g fat per serving.

Ingredients	Quantity
Arborio rice	1.5 cups
Olive oil	2 tbsp
Butter	1 tbsp
Shallots, finely chopped	1
Garlic, minced	2 cloves
Mushrooms (cremini or shiitake), sliced	10 oz
Marsala wine	1/2 cup
Hot vegetable broth	5-6 cups
Grated Parmesan cheese	1/2 cup
Fresh parsley, chopped	2 tbsp
Salt	to taste
Black pepper	to taste

Instructions

1. Heat olive oil and butter in a large, heavy-bottomed pan or Dutch oven over medium heat. Add shallots and cook until softened, about 3-4 minutes.
2. Add mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in Arborio rice and toast for 1-2 minutes until the edges of the grains look translucent.
5. Pour in Marsala wine and stir until it’s mostly absorbed.
6. Begin adding the hot vegetable broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Stir in grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Serve immediately.

Why You’ll Love It
This risotto is incredibly comforting and flavorful. The Marsala wine infuses the rice with a beautiful depth, and the creamy texture from the Arborio rice and Parmesan is pure indulgence. It’s a vegetarian dish that feels just as special and satisfying as its chicken counterpart.

19. Tempeh Marsala Stir-Fry

A quick and healthy stir-fry that incorporates the flavors of Marsala with savory tempeh and plenty of vegetables. This is perfect for a fast, flavorful weeknight meal.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Servings: 4
• Estimated Nutrition Info: Approximately 380 calories, 25g protein, 30g carbohydrates, 18g fat per serving.

Ingredients	Quantity
Tempeh, cut into bite-sized pieces	8 oz
Olive oil	2 tbsp
Mushrooms, sliced	8 oz
Broccoli florets	1 cup
Bell pepper (any color), sliced	1
Garlic, minced	3 cloves
Marsala wine	1/2 cup
Soy sauce or tamari	2 tbsp
Vegetable broth	1/4 cup
Cornstarch (for sauce)	1 tsp
Cooked brown rice or quinoa, for serving
Fresh parsley, chopped	2 tbsp

Instructions

1. Steam tempeh for 10 minutes to reduce bitterness and improve texture. Drain well and pat dry.
2. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add tempeh and cook until golden brown and slightly crispy on all sides. Remove tempeh from skillet and set aside.
3. Add remaining 1 tbsp olive oil to the skillet. Add mushrooms, broccoli, and bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in Marsala wine, soy sauce, and vegetable broth. In a small bowl, whisk cornstarch with 2 tbsp of water until smooth, then stir into the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
6. Return tempeh to the skillet and toss to coat with the sauce.
7. Serve over cooked brown rice or quinoa. Garnish with fresh parsley.

Why You’ll Love It
This tempeh stir-fry offers a healthy and flavorful plant-based alternative. The Marsala wine adds a unique depth to the savory sauce, and the combination of tempeh and crisp-tender vegetables makes for a complete and satisfying meal. It’s a quick and vibrant dish.

20. Marsala Mushroom and Lentil Loaf

This hearty vegetarian loaf is packed with protein and flavor. The mushrooms and lentils create a satisfying texture, while the Marsala wine adds a rich, savory dimension.

• Preparation Time: 20 minutes
• Cooking Time: 50-60 minutes
• Servings: 6-8
• Estimated Nutrition Info: Approximately 350 calories, 20g protein, 40g carbohydrates, 12g fat per serving.

Ingredients	Quantity
Brown or green lentils, cooked	2 cups
Mushrooms (cremini or button), finely chopped	1 lb
Onion, finely chopped	1 medium
Garlic, minced	3 cloves
Marsala wine	1/2 cup
Vegetable broth	1/4 cup
Rolled oats (for binding)	1 cup
Egg substitute (e.g., flax egg) or 1 egg	1
Tomato paste	2 tbsp
Dried thyme	1 tsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Ketchup or mushroom gravy, for topping

Instructions

1. Preheat oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add finely chopped mushrooms and cook until their liquid has evaporated and they are browned, about 10-12 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in Marsala wine and vegetable broth. Scrape the bottom of the pan and let simmer for 2-3 minutes to reduce slightly.
6. In a large bowl, combine cooked lentils, the mushroom mixture from the skillet, rolled oats, egg substitute (or egg), tomato paste, dried thyme, salt, and pepper. Mix thoroughly until well combined.
7. Press the mixture evenly into the prepared loaf pan.
8. Bake for 50-60 minutes, or until firm and golden brown on top.
9. Let rest for 10 minutes before slicing. Serve with ketchup or mushroom gravy.

Why You’ll Love It
This Marsala Mushroom and Lentil Loaf is a wonderfully hearty and satisfying vegetarian option. The combination of lentils and mushrooms creates a robust texture, and the Marsala wine adds a deep, savory flavor that makes this loaf anything but bland. It’s perfect for a comforting, plant-based meal.

Frequently Asked Questions About Chicken Marsala

Can I substitute red wine for Marsala wine in Chicken Marsala?

While Marsala wine is traditional and provides a unique sweet and nutty flavor, you can substitute it if needed. A dry sherry or a robust red wine (like a Chianti or a dry Merlot) can work. If using red wine, you might want to add a pinch of sugar to mimic the sweetness of Marsala. Some recipes also suggest a combination of red wine and a splash of brandy.

How do I thicken the Marsala sauce if it’s too thin?

If your Marsala sauce is too thin, there are a few easy ways to thicken it. The most common method is to create a slurry by whisking 1 tablespoon of cornstarch or all-purpose flour with 2 tablespoons of cold water or broth until smooth. Stir this slurry into the simmering sauce and cook, stirring constantly, until it thickens to your desired consistency. You can also simply simmer the sauce uncovered for a longer period to allow some of the liquid to evaporate and the sauce to reduce and thicken naturally. Adding a tablespoon of butter at the end can also help emulsify and slightly thicken the sauce.

How long does cooked Chicken Marsala last in the refrigerator?

Properly stored cooked Chicken Marsala will last in the refrigerator for 3 to 4 days. It’s best to let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator as soon as possible. When you’re ready to reheat, gently warm it on the stovetop over low heat or in the microwave until heated through.

Can I freeze Chicken Marsala?

Yes, Chicken Marsala can be frozen, although the texture of the sauce may change slightly upon thawing. It’s best to freeze the cooked chicken and sauce separately if possible, or in a single airtight container. Allow the dish to cool completely before freezing. Frozen Chicken Marsala should be consumed within 2 to 3 months for the best quality. Thaw it in the refrigerator overnight and then reheat it thoroughly on the stovetop or in the oven.

What are the best side dishes to serve with Chicken Marsala?

Chicken Marsala is quite versatile and pairs well with a variety of side dishes. Traditional pairings include creamy mashed potatoes, pasta (like fettuccine or spaghetti), or rice, which are perfect for soaking up the rich Marsala sauce. For lighter options, consider roasted or steamed vegetables such as asparagus, green beans, or broccoli. A simple side salad with a vinaigrette can also provide a refreshing contrast.

Enjoy Your Chicken Marsala Journey!

We hope this extensive collection of Chicken Marsala recipes inspires you to get into the kitchen and create something truly delicious. Whether you’re a seasoned cook or just starting out, there’s a Chicken Marsala recipe here for every occasion and every skill level.

Don’t forget to save this list for future reference – you’ll definitely want to come back to try more of these incredible variations! Happy cooking!