Chicken Marsala

Ingredients & Substitutions

Here I explain the best ingredients for my easy chicken Marsala recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – I used boneless skinless chicken breasts and sliced them in half lengthwise, which helps them cook quickly and at the same rate. Boneless chicken thighs work as well, but the cook time can vary.
• Cremini Mushrooms – A.k.a. baby bellas. I like them best for chicken Marsala because they have a deeper flavor, but sliced white mushrooms, shiitakes, or even chopped portobellos also work.
• Garlic – Fresh minced garlic gives you the best flavor. I’ve used jarred minced garlic for a busy-night shortcut, though.
• Marsala Cooking Wine – Marsala is a fortified wine that gives the sauce its signature nutty, slightly sweet flavor. I use cooking wine because it’s easy to find and inexpensive. Dry Marsala wine gives you a more savory sauce, while sweet Marsala makes it (you guessed it) sweeter. If you don’t want to use wine at all, you can swap in extra chicken broth, but the result will taste more like my creamy mushroom chicken.
• Chicken Broth – Grab store-bought, make my homemade chicken broth, or you can even swap in bone broth for extra richness. I highly recommend a reduced-sodium option, because this sauce reduces and can taste too salty otherwise.
• Arrowroot Powder – Just a tablespoon thickens the sauce without any flour, gluten, or fussy dredging step. You can substitute the same amount of cornstarch, just 1/4 teaspoon of xanthan gum (yes, it’s much less!), or see my other cornstarch alternatives. Feel free to omit the thickener altogether, if you don’t mind a thin sauce you can drizzle instead of coating your chicken Marsala.
• Olive Oil & Butter – I use olive oil to sear the chicken over higher heat, then butter to give the mushrooms and sauce a richer flavor. Ghee works in place of the butter. I use unsalted butter to control the salt separately, so if you have salted, reduce the added salt.
• Heavy Cream – Optional! I add a small amount for a creamy finish, or you can leave it out for a lighter, more traditional pan sauce. For a dairy-free option, use more olive oil in place of the butter and full-fat coconut milk or coconut cream in place of the heavy cream.
• Sea Salt & Black Pepper
• Fresh Parsley – Optional, for garnish. Fresh basil or thyme would work well here, too.

How To Make Chicken Marsala

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cut and season the chicken. Slice the chicken breasts in half horizontally to make 4 cutlets, which helps them cook faster and more evenly. Pat them dry and season both sides with salt and pepper. I usually slice them because it’s fast, but you can pound them to an even thickness instead.
2. Sear until golden. Heat olive oil in a large, heavy skillet (I recommend a cast iron skillet like this one) over medium-high heat. Add the chicken in a single layer, and sear until golden and cooked through. Transfer to a plate and cover to keep warm.
3. Brown the mushrooms. Add the butter and let it melt, then add the mushrooms and saute until golden. Make sure their liquid evaporates.
4. Saute the garlic. Stir it into the mushrooms and cook until fragrant.

5. Reduce the Marsala. Pour the wine into the skillet and bring it to a boil, turning up the heat if needed. Scrape the bottom to release the browned bits (this is called deglazing). Simmer until the liquid is reduced by half.
6. Thicken the sauce. In a small bowl, whisk together the arrowroot powder and chicken broth. Pour this mixture into the pan, along with the heavy cream (if using). Simmer gently, stirring until the chicken Marsala sauce thickens.
7. Bring it all together. Return the chicken to the skillet and heat until warm. Adjust the salt and pepper if needed. I like to garnish with fresh parsley for a pop of color!

What To Serve With Chicken Marsala

I highly recommend serving chicken Marsala with mushrooms over a base that can catch every drop of this rich sauce! I also like to add a fresh salad or simple veggie on the side:

• Something to catch the sauce – Pasta and mashed potatoes are the classic choices. For lighter options, I spoon the chicken and sauce over zucchini noodles, baked spaghetti squash, or mashed cauliflower.
• Fresh salads – My favorite pairing is Caprese salad, but other Italian-inspired salads (like roasted vegetable salad, or artichoke salad) also complement this chicken Marsala recipe.
• Simple vegetables – I like simple options here, like roasted green beans, roasted fennel, or air fryer eggplant, so the chicken dish can stay front and center.