Mushroom Chicken Marsala

Chicken Marsala is an Italian-American classic. This recipe, Mushroom Chicken Marsala, takes everything I love about classic Chicken Marsala and adds more mushrooms and sauce. Talk about delicioso! There is nothing else quite like the intense flavor of this garlicky Marsala sauce.

Mushrooms are one of my favorite foods. I love them in a good wine sauce. White mushrooms are usually my first choice for this dish. They’re inexpensive, they’re easy to find, easy to clean and slice, and they soak up the flavor of whatever you cook them with. Cremini mushrooms are also a good choice for this dish. They have a little stronger mushroom flavor that can really make this dish sing.

White mushrooms.

One of the keys to bringing out the best flavor in this dish is in browning both the chicken and the mushrooms so they get a nice golden brown sear. The caramelization will give the dish a rich, deep multi-dimensional flavor. All you have to worry about it achieving a good sear when you’re cooking those elements individually, as both the chicken and mushrooms will finish cooking once you put the lid on your skillet and let them simmer for a bit.

To be sure your chicken is fully cooked, it’s a good idea to make sure it reaches an internal temperature of 180° F (82° C), or cook until it’s no longer pink inside and the juices run clear. Chicken thighs can also work with this dish, although chicken breasts are the classic cut. Be sure to pound them to an even thinness so they finish cooking at the same time.

Mushroom Chicken Marsala

3 from 75 votes


  • 4 chicken breasts – boneless, skinless

  • 1 lb fresh mushrooms

  • 4 tablespoons butter

  • 3 tablespoons olive oil

  • 1 cup Marsala wine

  • 1/2 cup chicken stock

  • 1/4 cup all-purpose flour

  • 2 cloves garlic, minced

  • 2 tablespoons (optional) fresh parsley, minced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper


  • Pound chicken breasts to 1/4 inch thickness.
  • Thinly slice or quarter mushrooms.
  • Mix together the flour, oregano, salt, and pepper in shallow dish. Dredge chicken in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Cook chicken to lightly golden brown, about 2 minutes per side. Remove chicken from pan and set aside. (Chicken will finish cooking in sauce later.)
  • Heat oil in skillet over medium heat. Immediately add mushrooms once butter is melted. Toss mushrooms in butter mixture and saute until lightly golden brown. Season with salt & pepper to taste. Remove mushrooms from pan, set aside.
  • Add garlic to oil and butter in pan and saute 30 seconds over medium heat, do not allow garlic to brown.
  • Pour Marsala and chicken stock into pan with garlic. Season sauce with salt & pepper to taste. Stir pan drippings into sauce. Bring to simmer.
  • Return chicken and mushrooms to pan and cover. Simmer until chicken is completely cooked, about 10 minutes.
  • Serve with (optional) fresh parsley sprinkled over top.


  • White or cremini mushrooms are recommended, but any mushroom that would marry well with Marsala wine could be substituted.
  • Canned mushrooms are not recommended.
  • Dry Marsala wine is recommended.
  • Chicken broth can be substituted for chicken stock.
  • If you wish to use fresh oregano rather than dry, I suggest adding it to the sauce with the garlic rather than using it in the flour dredge.

Marsala makes an extraoridinary wine sauce. Its unique, rich taste is perfect not only for the chicken and mushrooms in the dish, but also pairs well side dishes.

I like to serve Mushroom Chicken Marsala with pasta or mashed potatoes. Pasta is probably my favorite choice. I love to cook up some tagliatelle or fettucine to go with this meal and just serve the chicken breast and mushrooms right atop the pasta along with a healthy spoonful of the sauce. If you like a smaller pasta, cavatelli or gemelli work well as well, and they’re both great with a wine sauce because they have little crevices for the wine sauce to cling to.

Fresh fettucine.

When I really want to impress, I serve fresh pasta with this dish. Most supermarkets have fresh fettucine in the refrigerated section. Or if you’re so inclined, you could make some fresh homemade pasta yourself. Either way, this is a dish where fresh pasta really gets a chance to shine.

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