Authentic Chicken Marsala

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This recipe has been a favorite of ours for many, many years.

It’s a bold statement, but we truly feel this recipe is better than any Italian restaurant’s version that we’ve ever tried.  And we’ve tried so many!  We just love the taste of Marsala, and we always go with the sweet variety.  The secret to this amazing dish is the brown sauce.  Make a double batch and freeze it.  You’ll be so glad that you did! 

An oval white platter filled with chicken marsala with a serving spoon off to the side.

How To Make Chicken Marsala

The ingredients in this dish complement each other perfectly.

The real secret to putting this dish over the top is the Brown Sauce (click for full recipe).

This classic mother sauce can be made up to 1 week in advance, making the preparation of the Chicken Marsala dish fairly quick.


Chicken Marsala is a dish that is loved by folks everywhere.

It’s always a favorite in Italian eateries around the world.

Trust us when we tell you this dish is the real deal.

The ingredients are simple but when prepared correctly, the end result is truly something magical.

A wooden cutting board with whole button mushrooms, a small glass pitcher of brown sauce, whole garlic, shallots, a bottle of marsala wine, and a pepper grinder on it.

We love to use a good quality sweet Marsala wine.

It works beautifully with the rich deep flavor of the Brown Sauce and the woodsy mushroom taste.

Wow, oh wow. This is SO good!

A stainless steel skillet filled with a marsala sauce and sliced mushrooms with a wooden spatula off to the side.

Other Classic Italian Dishes

But in the meantime…aren’t you craving this!

An oval white platter filled with chicken marsala with a serving spoon off to the side.

Now, let’s make this incredible Authentic Chicken Marsala recipe!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white platter with Chicken Marsala

Authentic Chicken Marsala

This Authentic Chicken Marsala recipe will rival any restaurant version out there. It really is that good. The Brown Sauce is key here, and can easily be made up to 1 week before you prepare the dish. We like to use a sweet Marsala wine, and go with whatever your favorite types of mushrooms are. This one is a keeper, no doubt!
5 from 4 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: how to make chicken marsala, Italian-American cuisine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 506kcal


  • 1 cup all-purpose flour
  • salt and pepper
  • 2 lbs chicken cutlets pounded to 1/8-inch thickness
  • ½ cup vegetable oil
  • 1 tbsp unsalted butter
  • 1 large shallot chopped
  • 8 oz. mushrooms sliced, any variety will do
  • 4 tbsp Worcestershire sauce divided
  • ½ cup Marsala wine sweet
  • cups Brown Sauce click for recipe
  • 2 tbsp fresh parsley chopped


  • Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
  • Place the flour on a large plate. Season the cutlets with salt and pepper.
  • Dredge (coat) the cutlets with flour and shake off excess.
  • In a large saute pan, heat the oil over medium-high heat.
  • When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
  • Discard oil from the pan. Reduce heat to medium and add the butter.
  • Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
  • Add the mushrooms and 2 tbsp of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
  • Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
  • Add the brown sauce and the remaining 2 tbsp of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
  • Taste, and season with more salt and pepper, to your taste. We usually add another ½ tsp of each. ⅛
  • Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.


Watch the VIDEO in the upper portion of the post for visual reference. 
The brown sauce can be made up to 3 or 4 days in advance.  The sauce also freezes beautifully.  Keep some on hand! 
If you can't find thin chicken breast cutlets, then slice the larger skinless/boneless cutlets in half and then pound them to about  ⅛ to ¼-inch thick.  A large freezer baggie and the side of a mallet make this easy. 
The cutlets can be prepared several hours in advance.  Re-heat on a baking sheet in a 350°F oven for about 15 minutes.    The sauce can be made in advance, too.  Simply reheat on the stove until simmering. 


Calories: 506kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 202mg | Fiber: 1g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in August, 2016, but was updated with improved tweaks to the recipe with all-new tips and photography and a fabulous new video in August, 2021!


  • Question. If I were to make this w/o wanting to use alcohol would I just use more beef stock? What can I use to replace the Marsala? Thank you.

    • Hi Lacey! So sorry for the delayed response!! You could use beef stock in place of the marsala, and it will be yummy. It won’t have that classic Marsala taste, but it will still be good. Let us know if you try it and what you think! Best, Kris & Wesley

  • 5 stars
    Question…..Would there be any problem with using chicken thigh filets instead of chicken breast? I really dislike dry chicken!

    • Hi Jeff!! So so sorry for the delayed response! YES! Chicken thighs would work wonderfully!! We love the taste and texture of chicken thighs! Let us know how it turns out! Kris & Wesley

  • Your recipe says 2 pounds of chicken but when I print the recipe, the amount of chicken changes to 6 (1 1/2 ounces) of chicken. I’m guessing that 2 pounds is correct?

  • 5 stars
    Super good, and easy to make. As good as any restaurant marsala I have had. I also now have the benefit of all of the extra brown sauce in my freezer to use for another culinary adventure. I didn’t strain the brown sauce as I like the little pieces of veggies in it.

    • Hi Stacy!! That brown sauce is the bomb, right? And we freeze ours and use it in other recipes, too!! And that’s awesome about not straining the sauce! More yummy texture!! Thanks for letting us know about the recipe and for the wonderful review. That means so much to us!! All the best, Kris & Wesley

  • 5 stars
    This recipe is devinely delicious! Restaurant worthy-the sauce is far superior to many I’ve had at various authentic Italian restaurants in Chicago. Next time I will double the sauce as my husband ate 3/4 of it. The base gravy really added depth. I used Florio sweet Marsala. Added a little extra. 🙂 I made the sauce up earlier in the day. Then just made the pasta and chicken and reheated sauce. It was amazing. Thank you for this recipe. You are wonderful and my husband raved about it!

    • Hi Jennifer! We can’t even begin to tell you how much it fills our hearts with joy to hear this! Sounds like you executed the dish to perfection! And we hear you on the doubling the sauce…it’s all about that sauce! We are so happy you and your hubby loved the chicken marsala. And thank you SO MUCH for letting us know and for the GREAT review! That means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    Stop it, you guys! Yet another delicious recipe loved by the whole family! Served with wide egg noodles and fresh green beans.

    • Yay, Stacy!! So so happy you were a rock star with the chicken marsala!! Egg noodles and fresh green beans sound amazingly perfect! As always, thanks for letting us and for the GREAT review!! xoxo Kris & Wesley

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