Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 large chicken breasts (sliced in half horizontally, to make 4 total); 1/3 cup all-purpose flour; salt and pepper to taste; 2 tbsp olive oil (extra virgin); 2 tbsp butter (salted); 1 shallot (finely chopped); 2 garlic cloves (minced); 2½ cups white mushrooms (sliced); 1 tsp anchovy paste; 3 tsp capers; 3/4 cup dry marsala wine; 1/2 cup heavy cream/whipping cream; 1 tbsp fresh parsely (finely chopped, to garnish)

Sammy Montgoms

5 from 1 vote

Apr 17, 2026

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A Chicken Marsala Recipe has no business being this easy. One pan, thirty minutes, and you end up with this deep, winey, mushroomy sauce that tastes like perfection. The marsala wine does most of the heavy lifting, the mushrooms soak up all of it, and the whole thing comes together super fast. I’ve been making this chicken marsala recipe for years and it truly never gets old.

Close-up of creamy Chicken Marsala breast topped with sautéed mushrooms, capers, and fresh parsley, all coated in a rich, light-brown sauce.

Before you ask, yes, the anchovy paste is non-negotiable. Don’t you even think about skipping it. You won’t taste fish—I promise. The capers are in the same camp: completely worth it and they cut right through the richness of the cream which keeps the whole dish from feeling too heavy. Serve it over pasta, mashed potatoes, or just bread even—whatever sounds good to you. Need more one-pan chicken recipes? Try my One-Pan French Onion Orzo or my Maple Mustard Chicken Thighs with Potatoes and Veggies.

😍 Why You’ll Love This Chicken Marsala Recipe

The sauce does all the work: marsala wine, mushrooms, a little cream; the sauce practically builds itself.
One pan: Everything happens in a single skillet and you’re done.
Only takes 30 minutes: This is a legitimate weeknight dinner, not a “when you have time” kind of recipe.
Works with anything: Pasta, rice, polenta, mashed potatoes, bread—whatever you’ve already got going works here.

🍗 Ingredients You’ll Need To Make This Chicken Marsala Recipe

Chicken breasts: Sliced in half horizontally to make four thinner cutlets that cook faster and brown better than a whole breast.
All-purpose flour: A light dredge that helps the chicken get a good sear and gives the sauce something to cling to.
Olive oil: Used in two rounds — once for the chicken and once for building the sauce.
Butter: Also used in two rounds, adds richness to both the sear and the sauce base.
Shallot: Sweeter and milder than a regular onion, it softens into the sauce without overpowering anything.
Garlic: Cooked down with the shallot until fragrant.

White mushrooms: Sliced and cooked until golden so they soak up the wine and add some depth to the sauce.
Anchovy paste: It dissolves completely into the sauce and adds a savory backbone without tasting like fish at all. I swear!
Capers: Stirred in at the end, they add a briny hit that cuts through the cream nicely.
Dry marsala wine: The base of the sauce—make sure it’s dry, not sweet.
Heavy cream: Just enough to make the sauce silky and bring everything together.
Fresh parsley: Chopped and scattered on top right before serving.

A white plate with Chicken Marsala—chicken breasts topped with creamy mushroom and caper sauce, garnished with parsley—sits on a gray surface beside a red-striped towel and a small dish of fresh parsley.

✔ How To Make This Chicken Marsala Recipe

Finely dice the shallot, mince the garlic, and slice the white mushrooms. Set aside until ready to use. Slice the chicken breasts in half horizontally to create 4 thinner cutlets.Season both sides with salt and pepper.

Place the all-purpose flour in a shallow bowl or plate. Dredge each piece of chicken on both sides, pressing gently to coat. Shake off any excess flour and set aside.

In a large frying pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.Once melted and hot, add the chicken and cook for 1–2 minutes per side, until golden and nearly cooked through. Remove from the pan and set aside to rest.

Reduce the heat to medium and add the last tablespoon of olive oil and butter.Add the shallot, garlic, mushrooms, and anchovy paste. Cook for 2–3 minutes, stirring frequently and breaking down the anchovy paste until everything is fragrant, softened and melted.

Pour in the dry marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, until slightly reduced.

Add the heavy cream and bring the mixture to a gentle simmer. Return the chicken to the pan along with the capers. Simmer gently, spooning the sauce over top, until the chicken is fully cooked through and coated in the sauce.

Garnish with fresh parsley and serve.

🗒 Variations

Fresh thyme: throw a few sprigs in with the mushrooms, then pull them out before serving.
A little heat: add a pinch of red pepper flakes right into the cream for a little spice.

🗒 Substitutions

No marsala? Dry sherry or dry madeira. Don’t use sweet marsala or white wine.
No anchovy paste? Splash of Worcestershire, or just leave it out. The sauce will still be good, just a little flatter.
No heavy cream? Half-and-half can work too.
Hate capers? Roughly chopped green olives can give a similar vibe.

🍴 Leftovers? Lucky You.

Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, warm it in a pan over medium-low with a splash of chicken stock to loosen the sauce back up. The microwave works if you’re in a rush, but the chicken tends to dry out a bit so the stovetop is worth the extra few minutes.

🤔 FAQs

My sauce is too thin — what do I do?

Let it simmer a little longer before adding the chicken back in, it’ll reduce and thicken up on its own.

My sauce is too thick — how do I fix it?

Add a small splash of chicken stock or even just a little water and stir it through over low heat until it loosens up.

Do I have to use the anchovy paste?

You don’t have to, but it adds a savory depth to the sauce that’s hard to replicate. If you skip it, a small splash of Worcestershire sauce is the closest substitute.

What should I serve this with?

Pasta and mashed potatoes are the most popular options, but it’s also great over rice, polenta, or just with a good piece of crusty bread to soak up the sauce.

Can I make this without the capers?

Yes — roughly chopped green olives are a good swap if you want that briny element, or you can just leave them out entirely.

👩‍🍳 Hungry For More?

If this Chicken Marsala Recipe hit the spot, here are a few more recipes you’re going to want to make next:

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this marsala chicken recipe (or any recipe of mine) don’t forget to leave a review.