Chicken Marsala with Garlic and Mushroom Sauce: A Rich, Elegant Classic Made Simple

Chicken Marsala is one of those rare dishes that strikes a perfect balance between elegance and comfort. With its roots in Italian-American cuisine and its rich, silky sauce made from Marsala wine, mushrooms, and garlic, this dish has earned a place both on the menus of upscale restaurants and at cozy family dinner tables.

At its heart, Chicken Marsala is about flavor: the earthy depth of mushrooms, the mellow sweetness of fortified wine, the pungent warmth of garlic, and the savory juiciness of pan-seared chicken. It’s a dish that delivers restaurant-level complexity with surprisingly simple ingredients—and even more surprisingly, in just one pan.

Despite its gourmet reputation, Chicken Marsala is wonderfully accessible. It requires no rare ingredients, no complicated techniques, and no professional tools. In fact, it’s a meal that comes together in under an hour, yet feels like something you’d only serve on special occasions. The secret is in the sauce—thickened ever so slightly to cling to each bite of chicken and enriched with the deep umami of mushrooms and the gentle heat of sautéed garlic.

In this comprehensive guide, we’ll walk through every step of the process in detail—from selecting the right mushrooms and chicken cuts to mastering the pan sauce and building layers of flavor. Whether you’re cooking for date night, family dinner, or simply craving something warm and indulgent, this Chicken Marsala recipe with garlic and mushroom sauce will deliver on every level.

Whether you’re a beginner cook looking to expand your repertoire or a seasoned home chef perfecting your take on a classic, this guide will equip you with everything you need to create a truly unforgettable Chicken Marsala.

Let’s get started.

How to Make Chicken Marsala with Garlic and Mushroom Sauce: Step-by-Step Instructions

The magic of Chicken Marsala lies in the balance between a perfectly seared chicken breast and a rich, silky sauce that combines Marsala wine, mushrooms, and garlic. The key is cooking each element carefully and using the pan drippings to build layers of flavor.

Ingredients Needed (for reference)

• 4 boneless, skinless chicken breasts (or thighs if preferred)

• Salt and freshly ground black pepper

• ½ cup all-purpose flour (for dredging)

• 3 tablespoons olive oil or unsalted butter (or a mix)

• 8 ounces cremini or white mushrooms, sliced

• 4 cloves garlic, minced

• ¾ cup dry Marsala wine

• 1 cup chicken broth (low sodium)

• 2 tablespoons heavy cream (optional for richness)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

Step 1: Prepare and Pound the Chicken

Time: 10 minutes

For even cooking, the chicken breasts should be of uniform thickness.

Instructions:

1. Place each chicken breast between two sheets of plastic wrap or parchment paper.

2. Using a meat mallet or rolling pin, gently pound the chicken to about ½-inch thickness.

3. Season both sides generously with salt and pepper.

4. Lightly dredge each piece in flour, shaking off any excess.

Pro Tip: The flour helps create a light crust that thickens the sauce later.

Step 2: Sear the Chicken

Time: 8–10 minutes

Searing the chicken until golden brown seals in juices and creates flavorful browned bits on the pan.

Instructions:

1. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.

2. Add the chicken breasts in a single layer without crowding.

3. Cook 4–5 minutes per side until golden brown and just cooked through (internal temp ~160°F / 70°C).

4. Remove chicken to a plate and tent with foil to keep warm.

Pro Tip: Avoid overcrowding the pan; cook in batches if necessary to maintain high heat and proper browning.

Step 3: Sauté the Mushrooms and Garlic

Time: 5 minutes

Mushrooms and garlic add umami and depth to the sauce.

Instructions:

1. In the same pan (do not clean), add the remaining 1 tablespoon oil or butter.

2. Add sliced mushrooms and sauté over medium heat for 4 minutes, stirring occasionally.

3. Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.

Step 4: Deglaze the Pan with Marsala Wine

Time: 3 minutes

Deglazing lifts all the browned bits off the pan, infusing the sauce with rich flavor.

Instructions:

1. Pour in the Marsala wine and use a wooden spoon to scrape the bottom of the pan.

2. Bring the mixture to a gentle boil and reduce the wine by half, about 2–3 minutes.

Note: Using dry Marsala wine is important for a balanced sauce—not too sweet.

Step 5: Add Chicken Broth and Simmer

Time: 8 minutes

Simmering the sauce allows it to thicken and develop more complex flavors.

Instructions:

1. Stir in the chicken broth and return the mixture to a simmer.

2. Let it cook uncovered for 6–8 minutes, reducing the liquid slightly.

Step 6: Finish the Sauce with Cream and Return Chicken

Time: 5 minutes

Adding cream enriches the sauce, making it velvety and smooth.

Instructions:

1. Stir in the heavy cream (optional) and cook for another 2 minutes.

2. Return the chicken breasts to the pan, spooning the sauce and mushrooms over them.

3. Simmer gently for 3 minutes to reheat the chicken and meld the flavors.

Step 7: Garnish and Serve

Time: Immediate

Presentation matters—fresh herbs and a touch of brightness elevate the dish.

Instructions:

1. Sprinkle chopped fresh parsley over the chicken.

2. Serve immediately with lemon wedges on the side.

Serving Suggestions:

• Pair with creamy mashed potatoes, buttered pasta, or a simple risotto.

• A crisp green salad or sautéed green beans complement the richness perfectly.

Troubleshooting and Tips

• If sauce is too thin: Simmer longer uncovered or whisk in a small slurry of cornstarch and water.

• If sauce is too thick: Add more chicken broth a tablespoon at a time.

• Avoid rubbery chicken: Don’t overcook the chicken during searing; it will finish cooking in the sauce.