Classic Chicken Marsala

It’s hard to beat a really well made chicken marsala, those tender chicken cutlets, mushrooms, and onions suspended in a slightly sweet marsala wine sauce, not to be confused with Chicken tikka masala, which is a curry dish.

I did a chicken marsala recipe a while back and looking at it now, I realize that while the recipe was good, it was somewhat all over the place, namely because I was trying to highlight 9 essential cooking skills while making it. To be fair, this was back in Feb, 2023 when I was just starting out as a blogger, so hadn’t learned the tips and tricks that I know now.

Now, if you’d like to see the original recipe, I’ll post it right below, but I thought I’d update the recipe just a bit while still giving you the rich, slightly sweet goodness that the original dish provided.



Makes 4 servings

  • 8 oz diced pancetta

  • Light olive oil (not extra virgin!), or vegetable oil

  • 4 large (6-8oz) boneless, skinless chicken breasts

  • Salt and pepper

  • 1/4 cup flour

  • 1 medium sweet onion, finely chopped

  • 8oz cremini mushrooms, thinly sliced

  • 4 garlic cloves, minced

  • 1 tbsp minced fresh thyme leaves

  • 1 cup marsala wine

  • 1 cup low sodium chicken broth

  • Chopped basil or parsley, for garnish


  1. Dump the pancetta and a touch of oil into a wide stainless steel frying pan, then cook over medium-low heat until the pancetta becomes brown and has rendered off it’s fat.

  2. While the pancetta browns, use a sharp knife to butterfly the chicken by making horizontal strokes along the thickest part of the chicken, it’s not the end of the world if you end up cutting all the way through. Lay a piece of plastic wrap on top of the chicken, then use a meat mallet to pound each breast into thin, even cutlets.

  3. Season both sides of the chicken with salt and pepper. Dump the flour onto a plate or shallow bowl, then roll each piece of chicken in the flour to coat, making sure to dust off the excess. Reserve any remaining flour.

  4. Once the pancetta is browned, remove with a slotted spoon onto a paper towel lined plate and set aside. Don’t pour off the excess fat.

  5. In the same skillet, lay down the dredged chicken cutlets and cook for about 3-4 minutes per side, or until both sides are golden brown. Add a bit more oil to the pan if needed.

  6. Once all of the chicken is brown, add a thin layer of oil to the pan along with the onion and mushrooms. Cook for about 5 minutes, stirring occasionally, until the veggies begin to brown. Add the garlic, thyme, and 2 tbsp of the reserved chicken flour, then cook for another minute.

  7. Add the marsala wine (If you have a gas stovetop, then you might want to do this off heat), use a wooden spoon to scrape up the brown bits at the bottom of the pan, then bring it up to a simmer and let it reduce for about 5 minutes, or until it’s half the volume.

  8. Return the chicken to the pan and add the broth, bring the liquid to a simmer and let it cook for about 10 more minutes, or until the sauce thickens and the chicken is fully cooked.

  9. Season the sauce with salt and pepper to taste, and top with parsley or basil. Serve with pasta, mashed potatoes, salad, or even over polenta!

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Chicken Parm Meatballs