I'm bringing out one of my favorite recipes from culinary school today, Chicken Marsala with Mushroom. It's a throwback to my French roots from culinary school, and while it sounds fancy, it's surprisingly easy to make, and the mushroom situation happening here will have you licking your plate clean (honestly double the sauce and mushrooms, its that good). If you're feeling the need for carbs, which honestly same, toss it with pasta for my Mushroom Chicken Marsala Pasta, serve it over a Caramelized Onion Risotto, or pair it with my White Wine Braised Chicken Thighs for a full wine-braised dinner spread.
Chicken Marsala with Mushroom at a Glance...
- 🕒 Total Time: ~40 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Italian-American / Classic Dinner
- 🧂 Flavor Profile: Tender chicken cutlets in a rich Marsala wine sauce with earthy mushrooms, garlic, and fresh herbs. Savory, slightly sweet, and deeply comforting
- 📖 Dietary Info: Contains poultry and dairy; gluten-free if dredged with GF flour
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of stock
- ⭐ Why You’ll Love It: A restaurant-style classic that feels elegant but comes together easily at home. Perfect for weeknights or dinner guests.
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Why I Love This Recipe
I love this Chicken Marsala with Mushroom because it feels fancy but is secretly so simple. You’re basically building layers of flavor in one pan, golden chicken, deeply caramelized mushrooms, and a glossy wine sauce that brings it all together. It’s cozy enough for a Sunday night at home and impressive enough to serve to friends with a big bowl of mashed potatoes or pasta. Chicken Marsala with Mushroom also reheats beautifully, which makes it ideal for leftovers the next day.
Ingredients & Substitutions
- Chicken Breasts
- Olive Oil
- Butter
- Kosher Salt
- Black Pepper freshly cracked
- Herbs de Provence
- All Purpose Flour
- Wild Mushrooms
- Shallot
- Marsala Wine
- Chicken Stock
- Fresh Herbs
*For a full list of ingredients and instructions please see recipe card below.
Substitutions & Swaps
🍗 Chicken Options
- Boneless, skinless chicken breasts — classic and lean.
- Chicken thighs — juicier and more forgiving.
- Pork chops — surprisingly great with Marsala sauce.
- Portobello mushrooms — hearty vegetarian swap.
🍄 Mushroom Variations
- Cremini mushrooms — earthy and reliable.
- Button mushrooms — mild and easy.
- Wild mushrooms — deeper, more complex flavor.
- Shiitake mushrooms — extra umami boost.
- Mix a few varieties — best texture and flavor combo.
🍷 Marsala & Wine Options
- Dry Marsala wine — traditional and balanced.
- Sweet Marsala — slightly richer, reduce added sweetness elsewhere.
- Red Wine — good substitute if Marsala isn’t available.
- Chicken broth — alcohol-free option, just add a squeeze of lemon for brightness.
🌿 Flavor Boosters
- Fresh thyme — classic pairing with mushrooms.
- Parsley — bright finish.
- Garlic or shallots — deepen the base flavor.
- A knob of butter at the end — glossy, restaurant-style finish.
- Lemon zest — subtle brightness to balance richness.
🍝 Serving Swaps
- Mashed potatoes — ultimate comfort pairing.
- Buttered egg noodles — classic and cozy.
- Polenta — creamy and elegant.
- Serve with crusty bread — to soak up every drop of sauce.
How to Make Chicken Marsala
Step 1: Heat the olive oil and butter in a sauté pan.
Step 2: Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.
Step 3: Sear the chicken in the olive oil butter mixture for 2-3 minutes on each side until fully cooked. Remove to a plate and set aside.
Step 4: Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown.
Step 5: Deglaze with the Marsala and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
Step 6: Return the chicken back into the pan and serve immediately. Scatter the Chicken Marsala with fresh herbs.
🍄🍗✨ Tips & Tricks for the Best Chicken Marsala
Rich, silky, and perfect for a cozy night in
- Pound the chicken evenly. Even thickness means even cooking and super tender chicken. Aim for about ½ inch throughout.
- Season and flour lightly. A thin dusting of flour helps the chicken brown beautifully and gives the sauce something to cling to.
- Brown the chicken properly. Let it get golden before flipping. That caramelization builds the base of the sauce.
- Don’t overcrowd the pan. Cook in batches if needed so the chicken sears instead of steams.
- Sauté the mushrooms until deeply golden. Let them release their moisture and brown before adding liquid. That’s where the depth comes from.
- Use real Marsala wine. Dry Marsala gives the best balance. Cooking wine won’t give you the same rich, layered flavor.
- Let the wine reduce. Give it time to cook down and concentrate before adding cream or broth. You want richness, not raw alcohol flavor.
- Finish with butter if needed. A small pat at the end makes the sauce glossy and luxurious.
- Taste before serving. A pinch of salt, crack of pepper, or squeeze of lemon can bring everything into balance.
- Serve with something that catches the sauce. Pasta, mashed potatoes, polenta, or crusty bread, you don’t want to waste a single drop.
FAQs
Can I use red wine instead of Marsala wine?
Yes - if you cant find Marsala wine, a dry red wine (French preferably) is a fantastic sub!
Can I use chicken thighs in Chicken Marsala?
Yes. Boneless, skinless thighs work beautifully, just adjust cook time as needed.
How do I thicken the Chicken Marsala sauce more?
Let it reduce a bit longer or add more of the butter and flour mixture at the end to give it extra body.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Marsala with Mushrooms
Ingredients
- 4 boneless skinless chicken breasts pounded to ½ inch thickness
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- Kosher salt and freshly cracked black pepper
- 1 teaspoon Herbs de Provence
- 3 tablespoons all purpose flour divided
- 8 ounces wild mushrooms sliced or torn into bite sized pieces
- 1 shallot roughly chopped
- ¾ cup Marsala wine or a dry red wine
- ¾ cup low sodium chicken stock
- Fresh herbs for seasoning
Instructions
- Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over medium heat.
- Season the chicken on both sides with salt, pepper, and Herbes de Provence. Lightly dust each piece with flour, shaking off any excess.
- Sear the chicken in the pan for 2 to 3 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
- Add the mushrooms and chopped shallot to the same pan. Sauté for 12 to 14 minutes until the mushrooms are deeply golden and the shallot is softened.
- Deglaze the pan with the red wine, scraping up any browned bits. Add the chicken stock and simmer for about 5 minutes until slightly reduced.
- In a small bowl, mix together the remaining 1 tablespoon butter and 1 tablespoon flour to form a paste. Whisk it into the sauce and simmer for 1 to 2 minutes until thickened.
- Return the chicken to the pan and spoon the sauce over the top. Simmer for 2 to 3 minutes to warm through.
- Transfer to a serving platter, scatter with fresh herbs, and serve immediately.
Notes
- Pound the chicken evenly. Even thickness means even cooking and super tender chicken. Aim for about ½ inch throughout.
- Season and flour lightly. A thin dusting of flour helps the chicken brown beautifully and gives the sauce something to cling to.
- Brown the chicken properly. Let it get golden before flipping. That caramelization builds the base of the sauce.
- Don’t overcrowd the pan. Cook in batches if needed so the chicken sears instead of steams.
- Sauté the mushrooms until deeply golden. Let them release their moisture and brown before adding liquid. That’s where the depth comes from.
- Use real Marsala wine. Dry Marsala gives the best balance. Cooking wine won’t give you the same rich, layered flavor.
- Let the wine reduce. Give it time to cook down and concentrate before adding cream or broth. You want richness, not raw alcohol flavor.
- Finish with butter if needed. A small pat at the end makes the sauce glossy and luxurious.
- Taste before serving. A pinch of salt, crack of pepper, or squeeze of lemon can bring everything into balance.
- Serve with something that catches the sauce. Pasta, mashed potatoes, polenta, or crusty bread, you don’t want to waste a single drop.
It was delicious and so easy, I was able to use up leftover mushrooms and made it with boneless, skinless chicken thighs - thank you!
What can I substitute for Herbs de Provence. For some reason I hate it like people hate cilantro! Recipe looks delicious. I have a lot of your spice blends.
you could use any italian seasoning!
Can this be made ahead? My son is requesting Chicken Marsala for his birthday dinner.
sure can!!
I need to rock my kitchen's world! Gorgeous. And Chicken Marsala is one of our faves - love the fresh herbs.
What a delicious dinner idea! I need to make this for my family soon!
Those pots and pans are gorgeous. I'd love to have them in my new kitchen, and then to cook up a batch of this amazing marsala!