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Chicken Marsala - Tender boneless chicken breasts smothered in the perfect salty-sweet Marsala wine sauce with mushrooms and pancetta. Delicious!

Preparing a special home-cooked meal of one of my favorite dishes – like Chicken Marsala – is just one way that my husband Jack likes to spoil me.

Now – I know what you’re probably thinking… How much more spoiled can she get being married to a food blogger who loves to cook! And you’re right – I am wonderfully spoiled having a husband who cooks our dinners 99% of the time – blog or no blog!

But the truth is – Chicken Marsala is one of those dishes that I absolutely love…but it’s not one of Jack’s favorites. In the past, he’s had some not-so-great versions of Chicken Marsala at restaurants where we’ve eaten, and it’s been very disappointing. Marsala wine is a very sweet, uniquely-flavored wine and it can be overpowering in this dish unless it’s balanced with other ingredients.

Chicken Marsala - Tender boneless chicken breasts smothered in the perfect salty-sweet Marsala wine sauce with mushrooms and pancetta. Delicious!

So all the more reason for him to tackle making this own homemade version – using boneless chicken breasts, pancetta, shallots, mushrooms and a wonderful sauce that is flavored with Marsala wine, oregano, chicken stock, and butter. The chicken comes out tender and smothered in a rich, flavorful and a perfectly balanced salty-sweet sauce that makes me want to lick my plate clean!

And what about Jack? Well, I’m happy to report that today’s recipe has made him a Chicken Marsala fan again. And we hope you love this recipe too!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Chicken Marsala - A Family Feast

Chicken Marsala

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4 servings


  • pounds boneless and skinless chicken breast (2 large or 4 small)
  • 1 cup flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 ounces pancetta diced small
  • 1/3 cup shallots diced
  • 12 ounces porcini or cremini mushrooms, quartered
  • ½ teaspoon dry oregano
  • 2/3 cup Marsala wine
  • ½ cup chicken stock
  • 3 tablespoons butter
  • Additional salt and pepper if needed
  • 2 tablespoons fresh Italian flat leaf parsley, chopped


  1. Lay breasts out on cutting board and pound with a meat mallet to ¼ inch thick. If you started with two large breasts, cut in half after pounding out to correct thickness so you end up with four portions.
  2. Mix flour, salt and pepper in a pie plate or similar size dish with sides.
  3. In a large sauté pan, heat oil over medium high.
  4. Once oil is hot, dredge chicken breasts in flour, shake off excess and place in hot oil. Four pieces should fit comfortably in a large 14 inch pan.
  5. Cook for 4-5 minutes on each side until browned and cooked through. Remove to a platter.
  6. With a paper towel, carefully wipe out any burned flour that has accumulated in bottom of hot pan.
  7. Keep burner on medium high and add pancetta. Cook until crisp stirring often.
  8. Add shallots and cook for two minutes then add mushrooms and oregano. Cook mushrooms for three minutes and add wine. Cook for just one minute and add stock. Cook this down for two minutes to reduce by about half.
  9. Lower burner to medium low and stir in butter until dissolved into sauce. Adjust seasoning with additional salt and pepper if needed.
  10. Add chicken back in along with any drippings from the platter. Push breasts down into sauce and cook gently for about two minutes.
  11. To serve, top with chopped parsley.

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  • April wrote:

    Thank you for this delicious recipe. This is the best Chicken Marsala recipe. We enjoyed it for Sunday Supper last night. My husband offered his ultimate compliment, “If I ordered this dish at a restaurant, I would think this is the best restaurant dinner I’ve had.”

    • Martha wrote:

      Wow – Thank you so much April! We’re very glad you enjoyed the recipe!

  • Renee – Kudos Kitchen wrote:

    I am definitely a fan of this recipe! It looks amazing and that sauce is something I would like to dive into, head first! Can not wait to try this recipe! You’re a lucky woman, Martha!

    • Martha wrote:

      I certainly am Renee! 🙂

  • Nutmeg Nanny wrote:

    This is such an amazing looking dish! I wish I had a big plate of it right now 🙂

  • Paula – bell’alimento wrote:

    Chicken Marsala is one of my favorite all time chicken dishes. I make it so often I could do it with my eyes closed! Love. Love. Love.

  • Heather | girlichef wrote:

    I love a good Chicken Marsala, but it’s been ages since I’ve eaten any. This definitely looks amazing, and so packed with flavor – the color alone has me swooning!

  • Kathy @ Beyond the Chicken Coop wrote:

    This does look wonderful. I really like chicken marsala, but rarely order or make it. I think I need to put this on my menu soon!

  • Lauren Kelly Nutrition wrote:

    This is truly one of my favorite, classic recipes and it looks divine! I can’t wait to make it!

  • John Schmidt wrote:

    Hi Martha & Jack,
    We enjoy reading and making most all of your recipes. Chicken Marsala is one of my favorite dishes….along with Steak Diane. My question is which ‘flavor’ of Marsala do you use in this recipe; sweet or regular (I have the Florio brand)? I have a tiramasu recipe that I use the sweet and I’m always hesitant to use the ‘sweet’ with a savory dish. Seems to taste ok but I always have that question…. Also how long does an open bottle of Marsala wine last unrefrigerated?
    Keep up the great work (?) that you guys do.
    John Schmidt
    Las Vegas, NV

    • Martha wrote:

      Hi John – Thank you so much! For this recipe, we used a sweet Marsala under the brand Curini. We’ve kept our bottle of Marsala in a dark cool cabinet for months (we don’t cook with it very much ) and it still seems to be OK even after all that time! But your question prompted me to do a little online research myself and because some Marsala wines are fortified (with brandy or other alcohol) they do last longer than traditional wines – but from what I read a few months to a year at the most. (Always a good idea to taste it before using in a recipe if you’ve had it for a while…) I hope that helps and thanks for taking the time to write to us!

  • claire @the realistic nutritionist wrote:

    This is GORGEOUS. Such a stunning comfort food classic!

    • Martha wrote:

      Thanks Claire!

  • christine wrote:

    Oh Yum! The photo is making my mouth water! Chicken Marsala is one of our absolute favorites. We just had it two days ago as a matter of fact 🙂 I always love to see others’ take on the recipe. Great job!

    • Martha wrote:

      Thanks Christine!

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