Best Chicken Marsala Recipe on Earth

Kids serving up chicken marsala

Love comes in many forms and without a doubt this recipe is filled with it. In fact, I like to call this recipe my little secret weapon of love – perfect to get boyfriends, girlfriends, husbands, and children (mine are loading their plates above) to do anything you might like them to do. Need the house cleaned? Promise them this saucy delight and they will find a way to get’er done. Over 15 years ago I got the basic recipe for this dish from one of my best girlfriends. I have no idea where she found the recipe, but I have customized it to my own tastes and officially declared it the BEST CHICKEN MARSALA RECIPE ON EARTH. Better than any restaurant, this Marsala recipe of love makes me drool just thinking about it and is the perfect Italian comfort food.

Many of you know I am allergic to mushrooms, but not severely, therefore I avoid eating the mushrooms in this recipe and leave those to the rest of my family. I have the sauce, pasta, and chicken sans mushrooms and smile the entire time I am eating it. I highly recommend using organic and/or non-gmo ingredients for your recipe. I did not this time. I try to be as green and healthy as I can, but sometimes I am unable to find the ingredients I would prefer.

WARNING: This recipe will cost more than $10 per family to prepare. My guesstimate is around $15.00 depending on the quality of Marsala wine you get. This recipe is not calorie conscious either but IS filled with delicious drool-worthy tastiness.

(FYI UPDATE — Since this story was originally aired, I’ve started using all organic broth and it’s delicious and inexpensive – please use less chemicals in your cooking if you are able – it’s healthier for your family.)

Chicken Marsala dinner with salad



  • Chicken Marsala Ingredients1 ½ Lbs Boneless Skinless Chicken Breasts (pound out thin)
  • Salt and Pepper to taste
  • ½ Cup Flour
  • 2 Tbsp Oil (Extra Virgin Olive Oil is best)
  • ½ Lb Sliced Mushrooms
  • 1 small onion, ground (a.k.a. chopped into smithereens)
  • ½ Cup Sweet Marsala Wine
  • ½ Cup Beef Broth
  • 2 Tbsp Butter


  1. Season chicken with salt and pepper to taste; coat with flour.
  2. Melt 2 Tbsp Butter and 2 Tbsp Oil in a large skillet; brown 3 to 4 minutes on each side.
  3. Remove chicken.
  4. Add mushrooms, onions, wine and ¼ cup of broth to skillet. Deglaze pan by heating to boiling; boil 1 to 2 minutes, scraping bottom to remove brown particles.
  5. Return chicken to skillet. Heat to boiling. Cover, reduce heat and simmer about 20 minutes.  Baste meat twice with liquid.
  6. Place chicken on a warm covered platter in a low oven. Add remaining ¼ cup beef broth to skillet.  Heat to boiling and reduce by boiling and stiring until liquid is of syrup consistency. Stir in 2 Tbsp butter until melted.
  7. Pour sauce over chicken and serve.

 Special serving idea note —

Serve pasta on the side, double the sauce and mushroom ingredients, drizzle the extra sauce over the pasta and add a little fresh parmesan sprinkled over the top.

Also – USE REAL MARSALA WINE, not the “grocery” imitation.  Go to the liquor store and buy a bottle of Marsala.  It will keep for a while in the fridge so you do not have to use it all at once.

Chicken Marsala sauce

Chicken Marsala simmering

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  • Reply
    Steve Stroupe
    December 29, 2012 at 10:14 am

    So glad to get this recipe, and can’t wait to try it! Thank you for sharing!

    It’s so nice to have “The Best Chicken Marsala Recipe on Earth” which saves time floundering around and wasting time on inferior recipes…if only the remainder of life’s decisions could be so easy?

    • Reply
      December 29, 2012 at 10:26 am

      ::laughing:: Indeed!!

      • Reply
        Pat Sylvester
        December 29, 2012 at 10:48 am

        Shawna, the only ingredient (sides the wine) that might not be available to most folks as organic or GMO free is the beef broth. I avoid Campbell’s products because I understand they may contain GMOs. I am addicted to Better Than Bouillon and they have organic bases. I am definitely going to make this and I think I will also add sliced green olives to it. I will share it on my blog as well. Thanks for yet another great recipe dear!

        • Reply
          December 29, 2012 at 1:10 pm

          Thanks Pat – so glad you like the recipe! 🙂

  • Reply
    Patty Hicks
    December 29, 2012 at 10:46 am

    The sun hasn’t even risen here and I am drooling already! Thank you for posting your recipe. Who doesn’t love chicken Marsala, I mean who CAN’T love it?! You should try making sandwiches with some of it. Gorgeous yummy sandwiches. A restaurant here in Portland used to make them…alas it is gone now and so are those dreamy sandwiches.

    • Reply
      December 29, 2012 at 1:11 pm

      Drooling is good. Ha ha ha ha! I will try a sandwich with the leftovers!

  • Reply
    Dale Morrissey
    December 29, 2012 at 12:34 pm

    Thank you for sharing your Chicken Marsala recipe. I can’t wait to try it! I met you last Spring when you visited Mahoney’s Garden Center in East Falmouth last Spring. I have thoroughly enjoyed your blog and Facebook posts especially the Apocalyptic Garden! Keep up the great inspirations!

    • Reply
      December 29, 2012 at 1:11 pm

      Dale, it’s so nice to hear from you. Thanks MUCH for the words of encouragement. ::HUGS::


  • Reply
    December 29, 2012 at 2:07 pm

    We are going to have this for tonight’s dinner. Thanks for the recipe. I want to try the pot roast and cauliflower soon as well.

  • Reply
    December 29, 2012 at 4:33 pm

    Shawna, I get my Marsala on the counter. Does it make a difference? And lately I’ve been adding a touch of balsamic vinegar to almost every thing.

    • Reply
      December 29, 2012 at 6:32 pm

      I’ve been told to refrigerate it after you open it, so I would ask a wine expert at the local wine shop. Perhaps they would have a better answer. 🙂

      Balsamic vinegar is delicious!


  • Reply
    Christopher Tidrick
    December 29, 2012 at 6:11 pm

    I just had to try this tonight! I was short a couple of ingredients, but it looked gorgeous ( and tasted even better!

    I love the idea of making it into a sandwich. Some crusty French bread would be perfection! Thanks to Patty for the suggestion?

    • Reply
      December 29, 2012 at 6:31 pm

      Looks beautiful – hope it’s as delicious for you as it looks! ::HUGS::


  • Reply
    March 8, 2013 at 12:47 pm

    Any substitute for the wine? I know that sounds ridiculous on a Chicken Marsala recipe, but I’m allergic to wine, and this looks SO YUMMY!

  • Reply
    June 23, 2013 at 3:52 pm

    Thanks! Sunday dinner tonite ! Off to the grocer for ingredients, nice green salad and a loaf of sourdough french bread I’m ready to go.

  • Reply
    June 23, 2013 at 8:37 pm

    One word … delicious !

    • Reply
      June 24, 2013 at 7:34 am

      Thanks. This recipe – in my experience – is better than any restaurant marsala I’ve ever had. 🙂

  • Reply
    September 13, 2013 at 9:15 am

    So i tried this recipe but instead of a can of beef broth I used a can of Progresso french onion soup. AMAZEBALLS!!!!!!!!

    • Reply
      September 13, 2013 at 9:21 am

      Sounds perfect! YUM!

  • Reply
    November 1, 2013 at 8:48 am

    I don’t make this very often, although its sooo yummy! And I hate letting things go bad or to waste. If you buy Marsala you can freeze the leftover wine in ice cube trays for the next time you cook this dish! :))

    • Reply
      November 1, 2013 at 9:13 am

      What a great idea – thanks!!!

  • Reply
    January 29, 2014 at 12:56 pm

    Im planning on making this tonight, but the person at the liquor store told me to get dry Marsala wine. Is this going to make a huge difference?

    • Reply
      January 29, 2014 at 1:02 pm

      Jade – dry marsala wine will work fine. 🙂

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