When you think of the best chicken marsala recipe, what comes to your mind?
Chicken marsala is a classic Italian-American dish consisting of thinly sliced chicken breasts sautéed in a Marsala wine sauce with mushrooms. The dish typically includes chicken dredged in seasoned flour and sautéed until golden brown, then simmered in a sauce made from Marsala wine and mushrooms.
My recipe, however, is a slight variation. You will love this recipe because it includes bite-sized chicken, sweet marsala wine, mushrooms, and a secret ingredient…prosciutto. I guarantee this one ingredient will bring you to flavor town in one bite!
This best chicken marsala recipe is brimming with sweet and savory flavors. Imagine bite size pieces of tender seasoned chicken bathed in a luscious, sweet marsala wine sauce, with sautéed mushrooms, and salty prosciutto. It is comfort food that you will want to make every night.
Not only will I show you with easy, step-by-step instructions (as seen below) how to make this mouthwatering chicken marsala recipe, but will also give you pointers to make sure your recipe turns out the best!
As you may have guessed, this is a favorite in our home for a good reason. Having just one bite is impossible, as the salty sweet flavors bring you back every time wanting more! Serve over your favorite pasta and with a simple side salad. Afterwards, you will taste why this gets such rave reviews.
So, ready to make the best chicken marsala? I will show you how to have this on the table for dinner tonight!
In this post: Everything you need to make the Best Chicken Marsala Recipe
- Ingredients You Will Need
- Equipment You Will Need
- About Marsala Wine
- How to Make Chicken Marsala
- What To Serve With the Best Chicken Marsala
- Frequently Asked Questions
- Rebecca’s Tips For Success
Are you craving a little bread with your Chicken Marsala? Just add a hunk of my crusty bread to sop up the rich marsala wine sauce and you’ll have a smile on your face and a full belly in no time.
Ingredients you will need:
- Chicken Breast – skinless, boneless, cut into 1″pieces
- Flour – seasoned with fresh cracked pepper and Kosher salt
- Mushrooms – I like cremini (baby bella, or small brown)
- Prosciutto – thinly sliced, then cut into small pieces
- Marsala wine – I like the taste of fine sweet Marsala, although most recipes call for the dry variety
- Low sodium chicken broth – this is important, do not use regular as it will be too salty overall
- Olive oil or Avocado oil – both flavorful and good for you!
- Beurre mani – (flour & butter paste) for thickening and making a smooth sauce. The name is French for “kneaded butter”, and the mixture is similar to a roux, but it isn’t cooked. It is whisked in at the end.
Equipment you will need:
*** Please Note: The recommendations for kitchen products below are products I currently use in my own kitchen. I have been using them for many years, and I am very satisfied with the quality and usability of each product and highly recommend them.
- instant-read thermometer – highly recommended – this is a great company! I own this brand of thermometer and love it, and it quickly will become your best friend in the kitchen too – very responsive, accurate and easy to clean. I use mine daily.
- 2 Cutting boards, one for cutting your chicken, one for slicing mushrooms and slicing prosciutto
- Sharp chef’s knife (I have had mine for 15+ years – just make sure to hand-wash and dry well)
- Large sauté pan
- Medium sized bowl (for dredging chicken pieces)
- small bowl – for making beurre Manie
- Wooden spoon
- Kitchen tongs
- 2 Prep bowls (for mushrooms, for prosciutto)
- Wire whisk * Note – if you can find a flat whisk, I find they are more useful for blending thin layered sauces, like in this recipe. This is another tool I use regularly.
About Marsala Wine:
What is Marsala Wine & How did it get its name?
Marsala wine is a fortified wine from Marsala, Sicily. Use it for dishes from savory to sweet, as in The Best Chicken Marsala. Additionally, the sweet marsala can be used when making tiramisu, Italian Zabaglione, or even a Marsala wine cake (like pound cake).
What is a Fortified Wine?
Marsala wine is call a fortified wine, meaning it has a distilled spirit (usually brandy) added to it. This results in a longer shelf life. Because of this, Marsala has a higher percentage alcohol between 15-20% and burns off during the cooking process, so don’t worry!
Why is Marsala wine used in cooking?
Cooks use marsala wine to add a rich, complex flavor to dishes. Marsala can impart nutty, caramelized, and fruity notes. I love the sweet marsala in my Best Chicken Marsala, as it complements nicely with the prosciutto. Many Italian and Mediterranean dishes use this type of wine with great success.
Are You looking for more information about Marsala wine?
Click here to learn more!
How to make the Best Chicken Marsala Recipe:
First: Collect all Ingredients
You will need skinless, boneless chicken breast, Marsala wine, prosciutto, chicken broth, mushrooms, flour, seasonings (Kosher salt & pepper), & olive oil. You will also need to make the beurre Manie using 1 Tbsp. flour and 1 Tbsp. butter or butter substitute. Set aside.
Second: Prep your Ingredients
- Cut chicken breast into bite size pieces
- Clean mushrooms by wiping with a damp paper towel, remove stems, and then slice
- Cut prosciutto into bite size pieces
- Combine flour with Kosher salt and freshly ground black pepper
- Measure the marsala wine and chicken broth
- Measure the extra virgin olive oil
- Make the beurre Manie by combining flour and butter together – easiest to use a small bowl and smush them together using your fingers – form a small ball.
Third: Cooking the Chicken & Making the Marsala Sauce
- First, dredge the chicken pieces into the seasoned flour. Then, coat them evenly.
- In a large 12″ sauté pan, add olive oil, and set burner to medium-low heat. Add chicken pieces in pan in single layer and sauté, turning once, until instant read thermometer registers 165 deg. F (safe cooking temp.) Remove from pan and keep warm.
- To the same pan, add prosciutto, mushrooms, and 1 additional Tbsp. olive oil (prevents sticking to pan) and bring to medium heat. Sauté until most of the moisture from the mushrooms have evaporated and begin to brown.
- Add Marsala wine and then use a wooden spoon to scrape up all the bits left on the bottom of the pan – this = flavor!! It is called frond and is what helps develop the depth of flavors in the sauce.
- Next, add the chicken broth – I recommend low sodium as the prosciutto is salty and you don’t need much extra.
- Finally, add 1/2 the beurre Manie, whisk to combine/thicken sauce, then add 1/2 the remaining (total 3/4 of the ball). Reserve remainder for another recipe.
Fourth: Putting it all together –
- Add chicken back to the pan, including all the accumulated juices, and then stir together to
- Once combined, remove from heat once combined remove from heat and serve over your favorite pasta.
Finally: Sit back and Relax, taste, and enjoy the best chicken marsala recipe!
What to serve with chicken marsala:
Chicken Marsala pairs amazingly with many side dishes. Choose the ones that you love from the following list and enjoy!
Starchy Sides:
- Pasta: This is my all-time favorite!! I like to serve Chicken Marsala directly over pasta such as fettuccine, linguine, or even penne or farfalle. If you’d rather have your pasta on the side, toss with olive oil, garlic, and herbs, or simply serve with a bit of butter and Parmesan cheese on the side.
- Risotto: A creamy risotto, such as mushroom risotto or a basic Parmesan risotto, complements Chicken Marsala beautifully. The rich flavors and creamy texture of the risotto pair well with the savory sauce of the chicken.
- Mashed Potatoes: “How about trying some creamy mashed potatoes for a side? They are not only a comforting and delicious side dish for Chicken Marsala, but also, since they soak up the sauce nicely, they provide a hearty complement to the dish.”
- Bread: And last but not least, you cannot forget the bread!! A slice of my crusty Italian bread or garlic bread is perfect for soaking up any extra sauce from the Chicken Marsala.
Veggie Sides:
- Salad: I also love a simple crisp, green salad as a side. Add red onions, cucumbers, tomatoes and then toss it with olive oil and rice vinegar – very simple yet absolutely delicious. * Note – use the seasoned variety of rice vinegar (with added sugar and salt), which imparts the best flavor!
Frequently Asked Questions:
What kind of mushrooms should I use to make the best chicken marsala recipe?
I like to use cremini mushrooms (brown baby bella) in The Best Chicken Marsala for their flavor and texture. You can also use white button mushrooms or a combination of both.
How do I wash mushrooms?
Gently wipe tops of mushrooms well with a damp paper towel or clean sponge. Allow to air dry, then prepare per recipe instructions. Do not rinse with water.
How do I store leftover Chicken Marsala?
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
How do I thicken the sauce if it is too thin?
Add beurre manie (equal parts of butter and flour combined to make a paste) at the end while simmering the sauce. As the sauce simmers, the beurre mani breaks down and helps to thicken the sauce. Then, using a flat wire whisk, gently swirl to blend the sauce.
How is this Chicken Marsala different from other recipes?
I cut the chicken breasts into small 3/4″to 1″ bite size pieces before dredging in flour. This way, the chicken stays moist and tender during pan frying and is easier to eat (kids will love this too – no need to cut the big piece of chicken). I also add small pieces of prosciutto to add a bit of salty, savory flavor.
Rebecca’s Tips For Success:
- Instead of the standard way of preparing this dish, cut chicken breast into 1″ cubes, cutting across the grain of the meat. This helps to tenderize and break apart the muscle fibers, ensuring a tender piece of chicken. Plus it is easier to eat!
- Only use a damp cloth or paper towel to clean the mushrooms – avoid rinsing under water as they will absorb too much water and affect their taste and texture.
- Invest in a good instant read thermometer. It is important that chicken reach 165 deg. F to be properly cooked and safe to eat. * Take temperature often, because boneless chicken breast is lean and you don’t want to overcook it.
- Adding the beurre Manie is a brilliant technique that I learned a few years ago. Simply smoosh equal parts of butter and flour together in a small bowl to form a small ball (usually 1 Tbsp. each works best for this recipe -just use clean fingers – it works the best!) Add it at the end when the liquid is simmering – it thickens and adds the finishing richness to the sauce.
Looking for more recipes? Check out my Juicy Turkey Burger!
How to Make the Best Chicken Marsala
Equipment
- wooden spoon
- flat whisk
- instant read thermometer - Very important when cooking any type of meat – you don't want to overcook and ruin the recipe.
- 1 extra medium bowl - to use as a "dump bucket" which is a container for food scraps, used wrappers, etc. that you will discard later. I find that this makes prep quicker and more efficient vs. having to throw things out with multiple trips.
Ingredients
- 3 chicken breasts (medium sized, boneless and skinless, about 2 lbs. total)
- 10 oz. cremini mushrooms (baby bella) (wiped with damp cloth – do not rinse with water, simply wet a paper towel, squeeze out excess water, and wipe tops of mushrooms. Mushrooms are like sponges – they will get rubbery if washed under water.)
- 3 oz. prosciutto (sliced into ¾" pieces)
- 1 ¼ cups sweet Marsala wine
- 1 ¼ cups chicken broth
- 8 Tbsp. extra virgin olive oil (for extra flavor)
- 1 Tbsp. extra virgin olive oil ((1 additional Tbsp. when sautéing the mushrooms))
To Make the Seasoned Flour
- ¾ cup flour (for dredging chicken)
- ½ tsp fresh cracked pepper (to season the flour)
- 1 tsp Kosher salt (to season the flour)
To Make the Beurre manié
- 1 tbsp butter or butter substitute (Earth Balance is a great choice)
- 1 tbsp flour
For Garnish
- 3 Tbsp. Flat leaf Italian parsley (chopped)
Instructions
Gather Ingredients
Make Beurre Manie (flour and butter paste)
- In a small bowl, combine 1 tbsp butter or butter substitute and 1 tbsp flour. Using your fingers, smoosh together to form a small ball. Set aside.
Prep Parsley (for garnish)
- Chop 3 Tbsp. Flat leaf Italian parsley, set aside
Prep Mushrooms and Prosciutto
- Gently wipe 10 oz. cremini mushrooms (baby bella) with damp paper towel, cut off the stem and slice thin. Set aside.
- Cut 3 oz. prosciutto into ¾" pieces. Cut in half, stack together then make 2 more even cuts. Turn clockwise a ¼ turn, and make 2 more even cuts. Separate the pieces (to cook more evenly)
Prep the Chicken and Dredge in Seasoned Flour
- Trim chicken of excess fat and cut out the area where the tendons join to avoid using the tough area
- Cut 3 chicken breasts into ¾"-1" cubes by slicing across the short side and slicing those pieces into 3 or 4 pieces depending on the size of the breast. Continue until you have sliced all 4 breasts. Cover to keep warm and set aside. Alternatively, chicken can be kept warm ("keep warm" setting) in the oven at 170 °F
To Make Flour Dredging Mixture
- To a large bowl, add ¾ cup flour, ½ tsp fresh cracked pepper, 1 tsp Kosher salt. Mix to combine.
- Dredge chicken pieces in seasoned flour mixture
Sauté Chicken
- In a large sauté pan, add 8 Tbsp. extra virgin olive oil, and 1 Tbsp. extra virgin olive oil to pan and heat on medium-low.
* PLEASE NOTE – You may need to add a little extra oil to pan halfway through if you used large chicken breasts.
- Dredge chicken pieces in seasoned flour mixture, shake off excess and add to pan
- Let cook for 1 minute, then turn each piece of chicken with tongs. Continue to cook and turn pieces until they register 165 °F, approximately another 4-5 min. Remove from pan, set aside in a separate bowl and cover to keep warm.
Sauté Mushrooms & Prosciutto
- Into the same pan on medium heat, add prosciutto along with an additional 1 Tbsp. of olive oil and sauté for about 2 minutes. Add the mushrooms to same pan and cook until mushrooms have released their moisture and are beginning to brown.
Deglaze Pan
- Add 1 ¼ cups sweet Marsala wine to pan and deglaze, using a wooden spoon to scrape up all the stuck on bits. This is called "frond" and is what helps develop the rich depth of flavor for the sauce. Let simmer for 1 minute.
- Add 1 ¼ cups chicken broth (low sodium) to pan, stir to combine.
- Add half of the Beurre manie to the center of the pan. This will melt and dissolve into the liquid. After a few minutes, take a wire whisk (preferably flat) and whisk the rest of the butter/flour mixture into the sauce, and let simmer. Add half of the remaining piece (¾ of original), and whisk until thickened.
- Make sure to taste sauce, and adjust to your liking depending on the type of Marsala wine you use – I recommend sweet over dry in this recipe (if too salty add a touch of sugar, if bitter add pinch of salt).
- When sauce is ready, add back the reserved chicken pieces along with any accumulated juices, stir to mix with marsala sauce.
- Garnish with parsley and serve immediately over your choice of pasta. Enjoy!
Notes
- Invest in a good Instant Read Thermometer. It is important that chicken reach 165 deg. F to be properly cooked and safe to eat. * Take temperature often, because boneless chicken breast is lean and you don’t want to overcook it.
- Cleaning the Mushrooms – Only use a damp cloth or paper towel to clean the mushrooms – avoid rinsing under water as they will absorb too much water and affect their taste and texture.
- Cut Chicken in 1″ pieces – Instead of the standard way of preparing this dish, cut chicken breast into 1″ cubes, cutting across the grain of the meat. This helps to tenderize and break apart the muscle fibers, ensuring a tender piece of chicken. Plus it is easier to eat!
- Add the Buerre Manie – Adding the beurre manie is a brilliant technique that I learned a few years ago. Simply smush together equal parts of butter and flour in a small bowl to form a small ball (1 Tbsp. each works for this recipe – Just use clean fingers – they work the best!) Add it at the end when the liquid is simmering – it thickens and adds the finishing richness to the sauce.
- Make sure to taste Marsala sauce and adjust per personal preference.
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
