Chicken Marsala has always been one of my favorite “GO-TO’s” at Italian restaurants. It is so rich and delicious. Always satisfying. Will you believe me when I say that it’s not hard to make? Yes you have to chop onions, but if that’s a problem, just leave them out. Everything else you can pretty much throw in.

Start by saute-ing the onions and garlic.

Stir some flour into the mushrooms and add them in.

Coating them with flour gives them a really nice finish.

Make a dredge, coat the chicken pieces and brown in hot oil and drain on paper towels.

To the pan of mushrooms add the Marsala or chicken broth, and all the flavors and seasoning.

Add the chicken into the sauce.

Heat and simmer for 12 minutes.

Add the fresh spices and simmer for another 10 minutes until the chicken is cooked.

Serve with noodles or potatoes.

Chicken Marsala

A classic! Chicken with the most delicious sauce and mushrooms.
Course dinner, Main Course
Servings 4


  • ½ cup olive oil
  • 1 cup onion, chopped
  • 2-3 Tbsp garlic, chopped
  • 1 pound mushrooms, sliced
  • ¾ cup flour, divided
  • tsp salt
  • pepper to taste
  • 1 Tbsp Italian seasoning
  • 2 pounds chicken breast or thighs **boneless & skinless
  • cups Marsala wine or chicken broth
  • 3 Tbsp lemon juice
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • ¼ tsp Worcestershire sauce
  • 1 tsp crushed red pepper flakes
  • cup fresh basil, chopped
  • cup fresh parsley, chopped


  • Heat 1Tbsp of oil in large skillet over medium heat.
  • Saute onion and garlic for 2-3 minutes.
  • In a bowl, mix 2T of flour with the mushrooms. Mix well. Add to skillet with onions and saute until mushrooms are slightly browned…about 4-5 minutes.
    Set aside.
  • Combine remaining flour, salt, pepper and seasoning.
  • Heat ½ cup oil in another skillet over medium heat. Dredge chicken pieces in flour mixture and brown in heated oil. Drain on paper towels. NOTE: you are not cooking the chicken through, just browing each side. It will finish cooking in the next few steps.
  • In bowl, mix together Marsala or chicken broth with lemon juice, sugar, soy sauce, Worcestershire saude and red pepper flakes.
  • Add chicken into sauce. Turn up heat and stir until bubbles form. Turn down heat to medium-low and simmer for 12 minutes.
  • Stir in basil and parsley. Continue to simmer uncovered for another 10 minutes.
  • Serve over pasta or potatoes.
Keyword chicken, chicken breast, marsala, mushrooms, pasta