alexs-chicken-and-mushroom-marsala Recipes

alex’s chicken and mushroom marsala

We’ve discussed this before, but I really hate cooking anything twice. I know what an awful shame this is–falling upon gasp-worthy, decadent and even flawless recipes, broadcasting their merits across the Web, then filing them away only to never speak of them again–but I am going to have to insist that you do not judge me for this; after all, what would thesmittenkitchen be without my impatience for the next new thing?

Nevertheless, there are certain recipes that Alex, less appalled with the concept of having to eat anything twice in two whole years, frequently and politely requests that I make again. And what do I do? Do I tie on my apron, pour him a drink and say “of course, honey! Anything for you, baby! You’re the love of my life, baby!”? No, I suggest that he make it himself.

white buttons

So, without further ado, this the dish that will hereto-forth be known as Alex’s Chicken Marsala, and this is what you need to know about it: It is all about the mushrooms. The buttery, marsala-ed mushrooms are mind-bogglingly delicious. You won’t believe the flavor they can extract from so few ingredients, and in such a reasonable amount of time.

This is as good time as any for me to sing the praises of the humble white button mushroom, which get upstaged a lot these days by fancier heirloom and wild varieties. And although I have room in my funky (er, funghi?) heart for each and all types, I maintain that you can extract every bit of complex flavor from a white button mushroom as you can from a crimini or shiitake–it is all about know how to cook them, and this, my friends, is an excellent place to start. Or have someone start for you while you sit on the sofa, drink your wine and play Scrabulous. Same difference, right?

Chicken and Mushroom Marsala
Adapted barely from Gourmet, June 1995

Serves 6

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved (see Note)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

New note, 11/21/13: Tonight, I made this with boneless, skinless chicken thighs and it was fantastic — and quick, with refreshingly few ingredients. This takes well under an hour to cook, and deserves to be placed back in the weeknight rotation.

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207 comments on alex’s chicken and mushroom marsala

  1. Ok, this looks seriously delicious. It’s now solved my, “what will I make for dinner tonight” dilemma, but presented another quandry. What is Scrabulous? Inquiring minds want to know.

  2. Get ready for a deluge of Facebook friend requests (including one from me – ha)! I’m addicted to Scrabulous and I can see why Alex would request a repeat of this dish – it looks divine.

  3. RA

    Yay for mushrooms! We love chicken marsala around here, and we certainly do not skimp on the fungi.

    Ah, Facebook. Somehow, I missed that wave. That, and texting. Shrug.

  4. Don’t step out of this house if that’s the clothes you’re gonna wear
    I’ll kick you out of my home if you don’t cut that hair
    Your mom busted in and said, “What’s that noise?”
    Aw, mom you’re just jealous it’s the Beastie Boys!

    You gotta fight for your right to party!

    Tomorrow night! Can’t wait!

  5. deb

    We buy marsala at the wine store, any wine store. It’s like $6 a bottle and, because it is fortified, lasts a while. Oooh, maybe I’ll make David’s ice cream with marsala in it…

  6. Tammi

    Does your Marsala say Sweet or Dry on it? The Marsala at my grocery store is $14 and comes in Dry or Sweet. This recipe sounds a lot like the one I use from epicurious for years. Last week I think I bought the wrong wine though, and got Sweet. I’m pretty sure in the past I’ve used Dry but I’m not positive.

    I will try Alex’s recipe next week since I still have all this wine left. (I do freeze it in individual batches too for future chicken marsalas and chicken madeira.)

  7. Robin

    My son is dairy-intolerant so I have to skip butter in recipes like this. In your opinion is it worth it to try with 100% olive oil or maybe olive oil/coconut oil? Or should I just skip the recipe all together? It looks too good not to try!


  8. Would this work just as well with skinless breasts? I don’t often see boneless skin-on breasts packaged at the store and don’t currently have a butcher I like. Do you buy your chicken prepackaged or from a butcher? With recipes like this, where it calls for three breasts, I often find myself in a quandary as to what to do with the other breast in the package, as they generally seem to come four to a package. I can freeze it, but what am I going to do with one chicken breast later?

  9. deb

    Tammi — Not sure, will have to check.

    Robin — I’ve never tried it with olive oil, so I can’t be sure. Personally, I think the butter plays a huge part in the flavor and I’d miss it. But it doesn’t mean it can’t be a tasty, albeit slightly different dish, without it.

    Jamaila — Would you believe I just realized that this calls for skin-on chicken? We’ve made it three or four times already, and have used skinless cutlets each time. So, yes, it works. Even more amazing if you brine it first.

  10. Amy

    I also rarely make the same dish twice – much to my husband’s dismay. There are too many recipes out in the great big cookbook of a world to make something again. I do have some tried and true recipes that get requested time and again from my family. If I am too lazy to think of something on my own, I’ll make one of the good old family favorites.

  11. DocChuck

    I’d make chicken marsala more but my wife nips from the marsala bottle till none is left.

    I shall venture forth and purchase another after reading your recipe with its lovely photos. I can almost smell it!

  12. Oh my goodness. I had my heart set on pork chops and sweet potatoes for dinner tonight (I’ve been wanting to try those spiced sweet potatoe wedges from a few days ago) but that picture at the top has totally changed my mind. That mushroom marsala sauce is going to make my boyfriend fall in love with me all over again.

  13. Dancer who eats

    I have wanted to make this for so long… but I was slightly scared. I am a shroomist. I love just a little bit of mushroom but don’t like things too shroomy. Yet, I have loved chicken and mushroom marsala from the first bite but am scared. This post will get me to try this.

    Oh yeah, I TOTALLY understand the don’t want to make the same thing twice. I think that’s why I keep buying cookbooks. And why I taught my husband how to make fajitas.

  14. Oh yes.

    Alex? Good man.

    Deb — how do you make mushrooms look so sexy?

    And I agree. Don’t overlook the humble white mushroom. It has so much to offer.

    p.s. This recipe should be gluten-free!

  15. This looks amazing! And so easy… Must make it for dinner this week. I wish my boyfriend would cook, but I’d be afraid he’d poison me with anything he did in the kitchen. He’s no chef, but he is good for moving around heavy furniture. :-)

  16. deb—First, thanks for the mushroom shout out. Regarding questions about sweet or dry marsala, butter versus olive oil, etcetera, the beauty of a dish like this is that all roads lead to delicious. You could also use sherry, brandy or white wine, for instance. The result wouldn’t be chicken marsala, of course, but it would be tasty. You’re right about the butter bringing a nice richness to the flavor, but olive oil would be good too, with all the other flavors going on. Lately, I’ve also been intrigued by duck fat as a way to add a richness to dishes—a mix of that and olive oil or canola oil instead of butter might deliver an interesting complex richness.

  17. if i weren’t sick as a dog right now, this is what i would want for dinner. (if someone would make it *for* me, i would eat it now regardless of illness).

    my love of mushrooms including the humble button, is without compare. my chicken marsala is a little piece of chicken with mounds and mounds of mushroms. fun to say, more fun to eat!

    good job alex!

  18. I first had marsala chicken in California Pizza Kitchen,
    Since then,
    I’m in LOVE with marsala chicken,
    And I’m 100% sure that yours definitely tastes better than CPK!

  19. Yay! You’ve mentioned this recipe before and when I saw the flickr photos I came over here to search for it. I was so sad to find it missing! I hadn’t gotten around to emailing you about it yet, and here it is! Hooray!
    I know I could’ve googled Chicken Marsala, but since I know you already scoured all available recipes and tweaked one just right, I knew I’d be rewarded by just standing on the shoulders of the smittenkitchen giants.
    Can’t wait to try it!

  20. This is just the kind of recipe that Gourmet used to be so good at providing and why I loved subscribing…THEN. I haven’t subscribed for years…it’s turned into yet another Bon Appetit and is full of restaurant foo foo food that I would NEVER cook in my lifetime. I’ve printed this one off and hope to make it soon!

  21. Pam

    This looks similar to the recipe I use for Chicken Marsala (or in my case Bob’s Chicken Marsala) but it has lemon juice, just a bit, and I think it seems to brighten up the flavors. I haven’t made it in a few years, but it will definitely be on my table this weekend. Thanks Deb for reminding me just how good this is! p

  22. Mary in NC

    Love reading your blog and receipts. Gotten several good ideas…although my husband is the cook. I’m the baker. The marsala looks yummy, but the photo is upside down, so could you turn it right side up? I’d love to see what it really looks like. My eyes are crossing.

  23. Mark

    I have never tried anything like this, can’t hardly cook more than a can of soup, but I am going to try and surprise the wife tonight and see if I can cook this. Gotta go to the store and get marsala, olive oil, mushrooms, onion and parsley first but I am going to give this a try.

    Not exactly sure what a “liquid mushrooms give off” is or how I will know when they are evaporated but I guess I can’t mess it up too badly.

  24. I’ve been trying to think of something to try like this… thanks for the idea! I’m going to smoke the chicken and use that in the recipe. Is fond needed in this, or do you think I could use already-smoked chicken?

  25. Tina

    YUMMO!! I made this last night and my husband said he would marry me all over again because it was just that GOOD! Great photo!!

  26. Love your site! I clicked over from The Pioneer Woman’s site and promptly bookmarked. I hope to try this tonight…we will see…. I was going to ask *where* you find skin-on boneless breasts, but saw you addressed that issue. :)

    Looking forward to reading your archives!


  27. OK, I know where to buy Marsala. But where do I go to buy one of these Alexes you speak of?

    Oh, forget it… I’ll make it myself. I too hate making anything twice, but if it shows up on several different blogs then that doesn’t count. This is going into the queue.

  28. I have a friend who never makes the same dish twice — and I’ve tried to explain my view, which is that without practice and repetition, it’s harder to truly master a dish. Maybe it’s my bad memory, but I need to make something several times before I really feel that the recipe has become mine. I can see where this recipe would become one of those make-it-over-and-over ones; those mushrooms are irresistible.

  29. Maggie

    I agree with Lydia, I’ve turned out some yummy meals but my truly wonderful and memorable ones are the ones that I’ve made over and over again and are always requested, I can practically make them in my sleep. The Hubby will be awed and surprised with this one. JanTink, you’re right too, Gourmet lost it’s appeal years ago, I’m amazed at how much food information is available on the net and how willing everyone is to share the recipes they love… thanx smitten kitchen!

  30. I made this for dinner last night, and it was amazing! At first glance of the title I thought it would be an Indian Dish ( Masala ), I’d never cooked with Marsala before ( and only a vague notion of it’s existence ). Will definately be making it again.

    I’ve got some fish that I caught the other day, and am thinking of doing a Marsala based sauce for it too.

  31. hmmm yes I see I have just made the same initial mistake as Paul in thinking that your recipe was for a currey…. not so I see on a second read. Will pass it along just the same as I think my father will enjoy it

  32. trudy

    Thank you so much, I made this dish using Chinese cooking wine and added the left over gravy from your recipe for chicken with 40 garlic cloves.

  33. Alice

    I used boneless chicken breasts and this turned out so tasty. I bought them already halved to save me the cutting and then pounded them out to an even thickness. I honestly think the skin would have been nasty and chewy so I’d recommend using skinless.

    Thanks, Deb. Another keeper!

  34. Deb,
    Thanks for the fun article on Scrabulous. I’ll definitely look into, and probably become addicted to, that. I made this recipe last night and oh. my. word. It was AMAZING!! My husband deemed it “favorite restaurant good”. After your amazing cookies I made before Christmas, I’m pretty sure this is one of the best things to every come out of my kitchen. And I didn’t even realized until we were in a heavenly-food induced coma that I’d forgotten the very last step – to add the butter at the end. It’ was still to DIE for!! My kids were asking about mushrooms and my DH said, “they’re really not all that good for you” (as we’re constantly discussing the merits of any given food) and I was able to put him in his place with all of my newfound button mushroom knowledge. *wink* That’ll teach him. A million thanks to you, Deb, er. . , Alex, for this awesome recipe. Oh, and I also used boneless skinless breasts.

  35. deb

    Lindsey — I didn’t pound the chicken and I have never tried this recipe with Kosher chicken. Still, though, brining won’t harm it.

  36. Amy

    Any idea how long Marsala lasts? I’ve had some in the fridge for a LONG time (months), does it go bad? Or does it age and get better over time?

  37. phyllis

    my boyfriend LOVES chicken marsala but i have never attempted making it myself. the recipe looks deliciously simple — i’ll have to give it a whirl. thanks for posting!

  38. giselle

    I just made this dish for dinner and it was so good! My boyfriend had never had chicken marsala before, so he didn’t know what to expect. He raved about it!

  39. I gotta tell ya–I am not a mushroom eater, at all, but hubby loves them and they were on clearance for .50! So, he made this last night and I was licking my plate. I can’t believe how good it was, and easy. Thanks for the encouragement.

  40. Felicia

    I made this last night and it was AMAZING! We didn’t have any Marsala wine so I used some Beaujolais instead, still fabulous. My veggie-phobic boyfriend tasted the mushrooms and onion mixture and declared it ‘the best ever.’ And then proceeded to practically lick the plate. I am definitely adding this recipe to my repertoire! And the best part was how easy it was.

  41. I made this a few days ago to RAVE REVIEWS!!!! EVERYONE, my husband, my 3 kids, and my parents agreed it’s a keeper. We loved it. I doubled the mushroom sauce and used 8 chicken breast halves and there was some chicken for leftovers, but the mushrooms were polished off.

    Thanks for a great recipe!!

  42. Chicken Marsala is a favorite in my family. My recipe is very similar to this one except that I dredge boneless, skinless chicken in flour before cooking and I add just a touch of cream at the end instead of butter. Tonight I’m definitely going to try this recipe though. Looks delish!

  43. Mike

    Deb, you’ve officially become my favorite food blogger. Your recipes and commentary are consistently delicious and entertaining (respectively). I made this recipe for dinner last night for a few friends and roommates, and it was a smash hit.

    One thing I’d like to point out is that the recipe calls for “boneless whole chicken breasts with skin on”. I have never, ever seen this in my grocery store, so i simply opted for split, bone-in chicken breasts, and it worked out just fine. I didn’t need to change the cooking times or anything.

    I served it with sauteed green beans with caramelized shallots and a touch of garlic and some crusty bread to sop up the juice. It was sensational.

    Again, thanks for the wonderful recipes and fabulous posts!

  44. Stephen

    Made this tonight, and the whole family loved it. The kids didn’t much care for the sauce; (a) they don’t know what they’re missing, and (b) it left more for the grownups.

    Dead simple and delicious.

    Thanks for posting it!

  45. Erin

    This was dinner tonight and it was SO GOOD! I want to eat those mushrooms and onions on every single thing for the rest of my life. (I keep thinking beef or pork medallions would be great in that sauce.)

    Anyway–thanks, as usual, for the delicious recipe. And so simple! Total winner.

  46. Mmm those raw sliced mushrooms look like a fantastic start to any dish. I adore mushrooms and chicken – they’re such a good combination whatever you do with them.
    I’m going to make this very soon as it looks completely mouthwatering!

  47. gcee

    Sounds delicious, but can you tell me if you’ve ever used Madeira for this, and what the difference is between that and Marsala? Thanks.

  48. Kat

    Hi! This recipe sounds good and I think my folks would like it. However, as I am veg, I see no reason why this couldn’t be turned into Veggie Marsala…Okay, so it wouldn’t be ‘chicken’ marsala, but for me and my boyfriend, that would be the point. :-)

    As to the person who wanted this recipe to be gluten free, I see nothing in it except perhaps the chicken broth that might have gluten in it. You can even check websites that deal specifically with Celiac information to see which wines are the best for those who have gluten intolerance.

    This Marsala wine that is the focal point of this dish sounds interesting. Where does it come from, usually? I’m slowly learning about wines n such, but the key word is slooooowwwwly. ;-)

    I think Shiraz would work with this recipe too..

    Kat ^.^

  49. CessC

    Just wanted to let you know that I made this dish last night for my awesome boyfriend. He loved it and the taste was out of sight. I used sweet marsala wine. Thanks for all the hard work you put into this website and thank you Alex for this dish!

  50. Coryn

    I made this (with sweet Marsala btw) and it was a huge hit.
    Next time I am definitely going to double the mushroom sauce. I just wanted to thank you for the recipe and let you know that I am going to hold on to this and make it again and again.

  51. Anne

    I wonder who began cooking with marsala? I live in Italy, and when I mentioned I was making chicken with marsala, everyone scrunched up their faces…it’s a dessert wine! Interestingly, the commerialization of what was considered a poor Sicilian wine was the work of an Englishman in the 1800s. In any case, after being tempted into trying your recipes by the apple cake and latkes, I decided to give it a shot. There wasn’t any in the grocery, so I used moscato and a bit of red wine. Yum…Despite that most Italians from Rome on down don’t prefer butter I’ve enjoyed adapting your recipes, (different yeasts, cuts of meat, etc) and next up is challah…I have an oven the size of a microwave so if I can bake bread in it I will give myself a pat on the back!

  52. Kat

    Ohhh…don’t use a small pan and cook the chicken in batches-it took forever and my mushroom sauce was like a layer of sweetened char:( Better luck next time I suppose!

  53. Alina


    Sorry, silly question, i am cooking this tomorrow, and when you say chicken breasts “halved”, is that through the thickness or a cross-section?
    No marsala here so going to use a white and see how it goes, should be good but not the same :(

  54. akageorge

    Love this with the ‘shrooms — my recipe has lemon juice, but no mushrooms! Will have to try this. I pound the chicken breasts thin instead of halving them — it also makes them tender, so my 87-year-old mom can eat them easily. I also give them a light coating of flour before they hit the pan. The first time I made Chicken Marsala, I went to a liquor store and asked which was best. The clerk happened to have a son who is a gourmet chef, and she showed me the one he used: Cribari — sweet and under $7 a bottle.

    Kat, did you make a veggie version? I’m thinking eggplant or zucchini cutlets …

  55. ruby

    When we made and ate this dish on Monday, all it got from both of us was a ‘meh’ – I’m not a chicken-eater at all but my boyfriend loves it so I wanted to make it for him. The button mushrooms were squeaky as we ate them and the chicken just seemed a little blah and dry. However, when we reluctantly pulled it out for dinner last night (Thursday), and heated it up, it was fantastic! The mushrooms had become softer, but meatier, the chicken was moist and really tender and the sauce! It was rich and smooth, buttery (I had still cut down the butter and oil in the recipe, browing the chicken in a non-stick pan). So next time I will know to make one day, wait three days and then enjoy.

  56. Julie

    I just made this (with a couple substitutions for things I had in the kitchen) and it was AMAZING. My BF raved about it. I used crimini mushrooms, white wine and skipped the parsley and it was still great. Thanks for a great recipe!

  57. I tried this recipe out and it was delicious. My new favorite way to prepare chicken is to dredge it in a mix of flour and Emeril’s Creole Seasoning. Sounds crazy but really added something special to the chicken. This recipe is a keeper.

  58. Debra

    I made it Chicken and Mushroom Shiraz. It was delicious. Thank you for another great recipe that I will likely make again and again.

  59. Dancer who eats

    I bookmarked this the day you posted it and I FINALLY made it. I was obsessed with Marsala and I am not even a huge mushroom person. The hubby loved it and it was simple to make. Thanks!

  60. noahb

    i actually tried it with Merlot instead of Marsala and it tasted very good (haven’t tried it with Marsala, though, so I can’t say if it’s better or worse)

  61. Oh this was sooooo good. I made it the night before, brought it to a potluck dinner the next day, and could have drunk the sauce it was so good. I used a few more mushrooms (closer to 1 full lb) and doubled the Marsala to about 1 cup (used dry marsala). Totally divine.

  62. Butting in to say that IMO this is excellent for reheating. The chicken and mushrooms have even more time to soak up the yummy sauce. I had some for leftovers 2 days after I made it, and it was still great.

  63. Kim

    mmmmmm….love anything marsala, but my husband is 4+ years into recovery for alcoholism and I wonder if a “free” white wine will suffice. I know it isn’t marsala, but do you think it would work?

  64. Steph

    I was inspired to make “Coq au Vin” after reading another post of yours, but I was planning on doing it tomorrow night after a trip to the store. I was still stymied by tonight’s dinner. I stumbled on the Chicken Masala recipe and realized that I had all of the ingredients already…ftw! I was surprised by how incredibly simple this was. Thanks so much!

  65. I made this recipe about a month ago, and Alex is right to love it the way he does. It is excellent! I have made chicken marsala many times over the years since it is one of my favorite dishes, but I have always been disappointed by the results at home. Your sauce is silky, the mushrooms delectable and the chicken so tender. This is a keeper.

  66. Victoria

    This was a great recipe. My husband made this for me last night. He cooked down the onions more (I don’t really like onions, but if they’re cooked way down, I don’t mind them) and sauteed them for about 10 minutes before throwing the mushrooms in. He also added a little honey to the sauce. I loved it, and I don’t even like chicken breast all that much!

  67. Rebekah

    Oh my word! Made this yesterday– and will definitely make it again. I used boneless skinless thighs. My husband went crazy for it (he’s a mushroom lover) and I loved how quick and simple it was. Thanks!

  68. Carol

    Yummy. I just made this and it turned out wonderfully. My only question is what needs to be done to get the sauce nice and brown? Once I added the chicken broth and reduced it, it was light, not like your photograph. I thought I browned the chicken, mushrooms and onions enough but I always get afraid to brown too much.

  69. Jeff

    Was your marsala light or dark? I just declined to buy “California Marsala” in favor of more expensive Italian because the latter (both varieties, sweet and dry) were dark and the former was light (like dry vs sweet vermouth!). On the stove as I type…

  70. Mary O

    Funny thing. I directed my daughter to this website last week & today mentioned I was making the spicy beef brisket overnight and chicken marsala for dinner & she said she had already tried the chicken marsala (she recommended additional mushrooms because they were so fabulous) & would be making the beef brisket this weekend, too. Strange that out of thousands of recipes we would gravitate toward the same two.

    The chicken was fantastic & the brisket is almost finished–spices and juices are unearthly. I’ll be serving your brisket as a main dish to my book club at a potluck next month where we watch a book made into a film and watch the film, then discuss both after our fine meal. Thanks so much for the delicious recipes.

  71. Catrina

    I have made this dish several times – I love it! Even my mushroom disliker friends like it! Making it again tonight! yay! Thanks so much!

  72. Jessica M

    OMG this is so good! I seriously licked the plate. I used chicken leg quarters instead of breasts, so it took forever to cook, but the apartment now smells ultra delicious. I’ve only ever had catering buffet chicken marsala before, which is nothing like this.

  73. Shelly

    I made this tonight but used a thinly sliced pork loin instead of chicken breasts. I did everything as if cooking with the chicken but used only 1/2 cup chicken broth at the end as the pork being thinner did not need a lot more cooking time. The pork was cooked to perfection, moist and tender.

  74. Mel

    Wow, great recipe. Simple, but delicious. I’ve tried numerous marsala recipes, but the marsala was always too strong. This recipe definitely blended flavors rather than overpower.

  75. Julie

    Would it make a difference if I cooked this in the oven? (and is there anything I should keep in mind if I do cook it in the oven?) I’m trying to make a huge portion of this for a party.

  76. I just got up from the dinner table after eating this meal. It was so wonderful as all your recipes are. It was also so easy to make. The only change I made was I substituted the marsala with blush wine vinaigrette from Publix. I served it with parmesan bread dipped in olive oil. Thanks for sharing and I look forward to trying more of your recipes!

  77. Andy Ball

    So … I tried the recipe tonight, but being a complete twit I used the Indian Marsala sauce (organic, delicious, jarred sauce from Plum Market) … not realizing you meant the wine until reading the comments above … for whatever it is worth … it was quite delicious … especially with the nice helping of butter added to the sauce at the end.

  78. Kara

    I was looking through your archives today for some inspiration as to what to make for dinner. My hubby and I decided to give this a whirl & absolutely LOVED it! Thanks for the fantastic blog.

  79. Michelle

    I made this over the weekend for dinner, and I loved it! I’m a minor, in a state that doesn’t allow minors to purchase cooking wine, so I substituted a mix of apple juice, vinegar, and water for the marsala. I have no idea what the original recipe tastes like, but my version turned out really good!
    My roommate and I split the leftovers for lunch the past few days and I love that this reheats well–mine stayed moist and smelt really, really good.

    Thank you for the recipe, it was amazing!

  80. Hi Deb,

    I have skinless chicken breasts just purchased yesterday (4- how perfect!) but with budget I can’t excuse going out tomorrow to buy chicken with skin. What would suggest I do to substitute for the fats (quality) and flavor that will otherwise be missing? Or is it best I just wait?
    Thanks a bunch!

  81. I made this last night and it was fantastic! Served it over pasta (I am in Italy, so I felt I had to), and it was a delicious meal. My husband could not get over how moist the chicken was.

  82. Joana

    Hi Deb,
    In lack of Marsala wine (I just can’t find it around here), what would you suggest as a substitute? Would Port wine do?

  83. Omar

    The wine guy said substitutions like sherry or port are fine (tasty).. but the flavor profiles are different. I bought the Marsala as he recommended and I am very happy. Major flavor here!

  84. Kelly Cavanaugh

    Used sherry instead of Marsala and it was very tasty, both my wife and two year old daughter enjoyed this very much. Great recipe.

  85. Kristy

    I made this recipe for dinner this evening and it was fantastic, as are all of the recipes that I’ve made from this site. I had to use Merlot, and the flavor was great. Your blog is turning me into a great cook. Thanks for the inspiration.

  86. Joba

    YUM. Served this with Garlic bread, slathered in a garlic/butter/parsley mix and broiled. Pretty excited for lunch today: A hoagie sandwhich made with the leftover garlic bread, chicken marsala AND, wait for it… melted swiss. Never been so excited to eat lunch at my desk…

  87. Jennifer in KS

    Well, OMG. Used a tawny port (had it on hand) instead of the marsala. Served with thick, old-fashioned egg noodles and petit pois. I don’t know how you only want to make a dish like this once a year. Alex wins. Thanks for the incredible recipe!

  88. Jenny

    Judging from the comments here and my boyfriend’s reaction, I’d say this recipe has a special effect on men! I cook a nice meal for us once a week, and he declared this one his favorite so far–or at least tired with the Esquire meatball recipe. I probably cooked off a bit too much of the liquid at the end, but it was still delicious.

  89. Becca Just perfect! I made this on a particularly un-inspired Sunday for my boyfriend and I, and it turned out to be so easy and so much better than I had anticipated! I had to use red wine instead of Marsala, but I also added some balsamic vinegar in with the wine and found that it added some of that missing sweetness that the Marsala usually has! SOOOO delicious. Thank you!

  90. Char

    I made this two weeks ago already and soooo making it again this week. My hubby wanted mushrooms since he hadn’t had any in a while. Man was it ever so good. I pounded the chicken thin and seasoned it overnight. I quadrupled the sauce ingredients and (used 8-10 chicken breasts, lol) and since we don’t care much for Marsala wine, plus i wanted something I could have a glass (or two) later, I made my dish with Cream Sherry. Browning all the chicken was time consuming but its worth it. Yummo. Alex, whomever you are, thanks for posting. My hubby thanks you too.
    P.S. Your pic looked like my dish…Awesome!!

  91. Margaret

    I have never made Chicken and Mushroom Marsala before, but after last night it is now on our regular dinner rotation! I can say that this was one of the absolute best (and simplest) meals I have ever made. Thank you for continually helping me to expand my cooking repertoire and learn how to really enjoy making delicious food!

  92. Hilary

    I made this last night for company and it was a huge hit! I only wished that there was more sauce as I served the chicken over pasta. Next time I’ll double the amount of stock and up the mushrooms as well. Overall really amazing though – thanks so much for this new staple in my kitchen!

  93. Jo-Anna

    Just made this for dinner tonight and it turned out fantastic! This is a recipe that I will definitely be pulling out for those occasions when I need to impress someone. Easy to make with tasty results!

  94. Linnie

    This is our favorite Chicken Marsala recipe EVER! I make it regularly – sorry. We’ve discovered the sauce lends itself nicely to creamy polenta!

  95. Samantha

    Made this last night and enjoyed it. Would suggest serving over orzo or mashed potatoes or thickening the sauce a bit at the end. Love the creamy polenta idea too, Linnie! We also thought it was even more delicious as leftovers for lunch the next day.

  96. Aga

    Hi! I made this last night and it was amazing! Not to mention super easy even for my pretty poor culinary skills! (i’ve also fallen in love with your pickled celery egg salad, but had a minor disaster with the caramel brownies – no parchment paper…ooops!) Quick question – we dont have a microwave at home (never used it, so got rid of it!). Whats the best way to reheat this on the stove without drying out? Add more butter or stock?

    1. deb

      Aga — I don’t have a microwave but prefer heating things up in the oven in a covered (or foil-topped) dish at a low-ish temperature (250/300) for a while so not to cook it a second time. If it looks dry, a splash of stock should loosen the sauce again.

  97. Judy

    This has been the chicken marsala recipe in my family since my grandmother came from Calabria in 1918. We do lightly flour the chicken before browning it but I can well understand if you prefer to bypass that step. Growing up we always used to have chicken marsala with bone-in chicken and would finish it off in the oven for 20 minutes or so to let the chicken cook through. I suspect that the use of chicken cutlets came into being because veal cutlets which were initially used became cost prohibitive. I do add about 4-6 cloves of smashed garlic to the olive oil and let it turn golden (DO NOT LET IT BURN), then remove it before browning the chicken and add it back w/the marsala & chicken broth (how can you not have garlic I ask???). Also, a squeeze of fresh lemon juice at the end really adds a brightness to the dish.

  98. Raphaelle

    I made this for my parents yesterday, as a welcome home dinner for my mom coming home after surgery. It was the perfect home-y, hardy, delicious dish to give to her (even if she didn’t have a full portion). Thank you for continuously posting such wonderful recipes, ones that warm hearts and bring people together. :)

  99. susan

    This looks delicious! Can’t wait to make it for my husband. We entertain quite a bit and was wondering if doubling this recipe would work just as well?

  100. Joseph

    I just made this for a bunch of guests and I have to say that the sauce was absolutely wonderful. Everyone raved about the sauce and I can’t say enough how much I love Smitten Kitchen’s wonderful recipes.

    I have one comment about the recipe for anyone venturing to try it. I would recommend not putting the chicken pieces back into the sauce after you have evaporated the marsala. The chicken completely dries out and it becomes more rubber and loses a lot of moisture in the sauce. Best to make the chicken separately at the stage that you are reducing the stock and serving it with the sauce drizzled over. That way you don’t lose the moisture of the protein to the sauce.

    Thanks for listening and I hope everyone enjoys!

  101. Magosia

    I made it yesterday ! It’s amazing ! I can’t stop adore your kitchen. In friday I will made it for my BF, it will be hot night ;p

  102. Heather

    We’ve made twice now and both times the flavors were excellent! Our only complaint is that the chicken ends up a little dry. I should try brining it next time but is there anything else you can suggest? Should I cook it for less time? Always afraid of undercooked chicken but I really hate it when it’s dry and over-cooked :(

  103. Heather

    Ok problem solved, so I thought I’d report back. I brined the chicken this time, for about 2.5 hours, and when cooking the chicken with the stock only did about 12 minutes. It was perfect! No more dry chicken with this recipe!

  104. Marla

    For the sake of my husband I am expanding my recipe repertoire and learning to cook things that he actually wants to eat. Your recipes have been a HUGE hit. Ill admit I can follow a recipe, but don’t have any real understanding of what is happening and how flavor go together. Can you just tell me what would be a good vegetable dish to go with this? Thanks!

  105. Pilar

    Oh my! I made this for the first time last night. I thinly sliced the chicken breasts instead of cooking them whole. Served it over white rice. Oh, so yummy. Oh so VERY, VERY yummy! And fast, a very easy and tasty weeknight dinner. Thank you!!!

  106. Danielle

    Delicious, Deb, as usual! I couldn’t find marsala tonight so I used port and it worked very well. Very similar flavor to marsala.

  107. Sarah

    This is my FAVORITE recipes and making it at this very moment. Using boneless skinless chicken breasts since I don’t have access to anything different at the moment. But it already smells fabulous!

  108. Steve

    I didn’t have marsala so I substituted sherry and a splash of white wine. It was still very good. Also, as a side dish, I sliced some cauliflower and sauteed it in the same pan after browning the chicken. I moved the cauli to a separate plate and salted it before adding the mushroom/onion mix to the pan to make the sauce. It was delicious.

  109. ReaderQ

    Just made this for dinner tonight with some baked green beans and roasted red potatoes. So luscious, it was like a restaurant dinner but for way less money (which is super important at the moment!) So grateful for all of the instructions, as I’m still learning a lot about cooking. I’ve never successfully made a mushroom sauce before, and this turned out aMAzing!

  110. Tamara

    I used to wait tables at an amazing little Italian restaurant that had amazing Chicken Marsala. I have been missing that dish for seven years – I am not exaggerating- and this recipe looks like it may be just right. I can’t wait to try it!!

  111. kate

    Smitten is a go-to for the majority of recipes but this was a miss for me. Sorry. I like a little cream with my sauce and it took far too long to cook, especially for a full-time working Mom.

    1. deb

      kate — I’m sorry to hear it wasn’t for you. What kind of chicken parts did you use? I’m only asking because I dusted this recipe off recently and it’s become a go-to quick weeknight dinner (with thigh cutlets it takes well under an hour; see the note at the end) for this full-time working mom. I even start with pre-sliced mushrooms, another time-saver. Rice goes in the rice cooker and then we either have salad or steamed/roasted vegetables. It’s a favorite.

  112. Anu

    Looks amazing! I can’t wait to make this. Quick question … Can I make this ahead of time (day before) … and if so, what should I do differently?

  113. Rachel

    Made this tonight – I have never been a huge fan of mushrooms but you made a convert out of me! SO GOOD. It took a bit longer to cook because I prefer thighs/legs to breasts, but totally worth it. Thanks Deb! (PS: you might add this to the gluten free section if you haven’t already!)

  114. Christina

    Made this with organic chicken tenderloins. Cut the 15 min part to 10 & added a tbsp of flour during the last part of cooking the sauce. My bf said the chicken was cooked perfectly and the sauce was good. I am always delighted when my chicken comes out good because i am vegetarian and cooking chicken without overcooking or undercooking has been a challenge for me over the years.

  115. Ellen

    Like you my inclination is always to make something new. In addition I regularly have 20+ people for the Jewish holidays. Any suggestions for chicken dishes that are relatively easy to make for a large number of people? Passover is Monday and any and all suggestions are welcome. Thanks! PS: Making both the Chocolate Hazelnut Torte and the Almond Macaroon but going to substitute lemon curd as a filling in one.

  116. Anna

    As soon as I saw this recipe, I knew this had to be what I would be making when having my Mother-in-Law for dinner! Made it with some orzo (garlic and herb) and a side of lightly sautéed broccoli. Pinot noir to drink…yum. It did not disappoint. My husband had 4 pieces of chicken!

  117. Sara

    Definitely one of my weekday favorites. Made it for the second time this week and was not disappointed! That sauce… nom…. I’ve also convinced my sister who eats completely paleo to make this and she loves it. Thanks for another keeper!

  118. Fran

    I had my doubts about this, but it really turned out as if I knew what I was doing! One of the best things I’ve made. I didn’t have chicken stock, so I watered down some of what I drained from browning the chicken, plus some salt. I was unsure of what temp to keep cooking things, but it seems like this recipe is very forgiving–just keep an eye on it and do what feels right/looks good. Yet another SmittenKitchen win!

  119. Megan

    SO delicious! I just made this for dinner, and omg. I added an extra onion, and a handful of garlic cloves, and I forgot to defrost the chicken broth so I just used instant vegetable stock, but it came out so nice (with a side of mashed potato). definitely going to be making this again!

    1. deb

      Jamie — Definitely. The original recipe, I think, was intended for bone-in skin-on chicken breasts, but I read it wrong and used cutlets; it just cooks faster with boneless/skinless.

  120. Maggie

    Served this tonight with sauteed spinach. We LOVED this sauce! Like some other commenters, I’d suggest doubling the sauce. Boneless, skinless thighs worked very nicely.

  121. Kristine

    I made this ahead of time by browning chicken and then making sauce. I poured it over the chicken and finished it in the oven for a party. It turned out great and I was able to pull it out at just the right time! Delicious! Thank you for your inspiration and passion Deb, it oozes off your blog and is delicious like the saucepan this chicken.

  122. Beth

    This recipe was definitely a ten (plus)! We were big fans, even the kids (minus the mushrooms). Thanks for another great recipe, Deb!

  123. Emilass

    I was just at Olive Garden thinking to myself that I really needed to get around to finding a chicken marsala recipe that I could make at home, and here you are!
    If I wanted to make this a stuffed chicken marsala (as Olive Garden has) would you have any tips? Favourite blends of cheese, tricks for getting the stuffing to stay in… (Olive Garden’s is a 5 cheese and sundried tomato filling)
    Any suggestions would be great! Can’t wait to try this!

  124. Jeanne

    I’ve made this twice now and although it’s really buttery and tasty, I do not get that beautiful dark color in the sauce. Normally, I would cook the mushrooms by themselves to get them nicely browned but cooking with the onions they just get sort of brown and the final product doesn’t have that sticky, caramelized color or flavor that I imagine from the picture. Is there a step I’m missing here or should I just cook the mushrooms and onions longer? Maybe a bigger pan? More Marsala?

  125. deb

    Jeanne — It might just be a dark photo! I had terrible lighting in that apartment in the evenings. That said, brown mushrooms definitely get darker than white, and a good marsala is often dark, but aside from that, there’s little contributing to the color. Glad you’re enjoying the taste.

  126. Christine

    I have made this recipe in the past to great success. Yesterday, I tried it with veal, and everyone loved it! I dredged the veal in flour with some salt and pepper, and I swapped out chicken broth for beef broth . I think the flour made the sauce a little thicker, so I added extra beef broth. I also cooked the veal in the sauce for a little less time then I would have if I had made it with chicken. Thanks for the great recipe, Deb! I love your site.

  127. Mimi (another one :)

    Well, I just made this and our house smells like cooking heaven :-D
    Alas, it’s for tomorrow’s lunch. I hope reheating won’t harm the mushrooms (or rather: our stomachs) but I think not.

    So far, every recipe from you has turned out wonderfully. I have now appr. 482 bookmarks set on this site and can’t wait to try them all.
    Tomorrow evening I’ll put some chicken wings on the grill that I just now treated with Molly’s dry rub for spare ribs (wonder if that works for chicken).

    Thanks for the great recipes and articles!

  128. Paige

    I love EVERYTHING about your website-the recipes, your narrative, the photos and your speedy responses to inquiries! Your Since a cousin recommended it to me, I have been looking at it almost daily! It’s getting to the point that every time I cook something new, my family asks if it’s from Smitten Kitchen!This recipe was fantastic!!! Thank you!!

  129. I tried it tonight, using dry sherry instead of marsala (I was too lazy to go to the store). It was a big hit! Husband and child both loved it… and so did I. Thank you!

  130. Mary Ellen

    Mmmmmm, just made for dinner tonight, using sherry instead of marsala. It was DELICIOUS! and quick to pull together. My husband went back for thirds. Thanks, always happy with any recipe I make from your site.

  131. Rose

    Used what I had: only 6 oz of beautiful shitake mushrooms (simmered the stems in Deb’s fantastic Uncluttered Chicken Broth first to try to up the mushroom flavor), boneless skinless breast, 3/4 of a red onion, the last 2 tbsp of a precious Kerrigold butter stick, and Stella d’Oro, a beautiful Canadian port that we love, served on mashed potatoes. It was divine. Fantastic method and balance of ingredients. This is a keeper. Can’t wait to try it as written!

  132. Jan

    Can I use Sherry or, as it reads on the bottle, Apera???? To me it is Sherry…
    Is this very different from Marsala….?

    1. deb

      Jan — I think a dry sherry might work here. If you’re worried, try just a little at first to make sure it’s the flavor you want.

  133. Katie

    Made this tonight with boneless, skinless thighs and it turned out great! I stupidly forgot to buy the marsala wine–I meant to, I swear!–but I used about a third of a cup of Riesling combined with 2 tbsp. of cognac and it was fine. Next time I will get real marsala, though, because I can definitely see making this again.

  134. Martha Perez

    Alas, I messed up and put the whole butter amount in with the chicken straight off! Bugger. And i browned my chicken a little too far. Still smells amazing though, happy I finally gave this a shot! Love that marsala smell SO MUCH! Thanks for all the great ideas here.

  135. Andi

    I made this for friends who all loved it. In my area I was lucky to find pre-sliced cremini mushrooms in 8 ounce packages. One change would be to use two full 8 ounce packages. So delicious and more mushrooms would’ve been welcome. I used bone in chicken thighs and it worked fine. Another winning dish, thanks!