You can make Chicken Marsala without Marsala wine by using dry sherry, Madeira, chicken stock with a splash of balsamic vinegar, or beef broth. This easy Chicken Marsala recipe includes the classic Marsala wine version, plus the best Marsala wine substitutes if you don't have a bottle on hand.
Quick Look: Easy Chicken Marsala Recipe
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 20 minutes
- 🍽️ Servings: 4
- ❤️ Why you'll love this recipe: Why you'll love this recipe: It's creamy, classic, made in one pan, and easy to adapt if you don't have Marsala wine.
- 🍪 Main Ingredients: Chicken, mushrooms, Marsala wine or substitute, chicken stock, cream, garlic.
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: Easy Chicken Marsala Recipe
- Best Marsala Wine Substitute for Chicken Marsala
- 🧑🍳 Why This Chicken Marsala Recipe Works
- 👩🍳 Key Ingredients
- What Is Marsala Wine?
- 👩🍳 Substitutions
- 👩🍳 How to Make Chicken Marsala
- How to Make Chicken Marsala Without Marsala Wine
- Can You Make Chicken Marsala Without Mushrooms?
- Chicken Marsala Without Cream
- My Favorite Way to Serve Chicken Marsala with Fettuccine
- What to Serve with Chicken Marsala
- Expert Tips for the Best Chicken Marsala
- Storing and Reheating
- Chicken Marsala FAQ
- Other Creamy Dishes You May Love
- Easy Chicken Marsala
If you love Chicken Marsala, may also love my gnocchi with gorgonzola cream sauce, chicken breasts stuffed with stuffing, ravioli and marinara.
It's creamy, one-pan, and ready in about 30 minutes with tender chicken cutlets, mushrooms, garlic, and a rich, savory sauce. I've also included options for Chicken Marsala without mushrooms and Chicken Marsala without cream, so you can make it with what you have.
For another creamy chicken dinner that feels restaurant-worthy but is still weeknight easy, try my Boursin Chicken made with garlic herb cheese and tender chicken cutlets.
Best Marsala Wine Substitute for Chicken Marsala
The best Marsala wine substitute for Chicken Marsala is dry sherry because it has a similar rich, nutty flavor. Madeira is another excellent swap because it is also a fortified wine with depth.
I've made Chicken Marsala both ways - with dry Marsala wine and with substitutes when I didn't have a bottle open - and dry sherry is the swap that comes closest for flavor. For a no-alcohol version, I prefer chicken stock with just a small splash of balsamic vinegar because it gives the sauce a little sweetness and depth without taking over.
Here are the best Marsala wine substitutes for Chicken Marsala:
- Dry sherry - closest flavor match and my first choice.
- Madeira - rich, deep, and slightly sweet.
- Dry white wine plus a splash of brandy - a good pantry-style substitute.
- Chicken stock plus balsamic vinegar - best no-alcohol option.
- Beef broth - savory and rich, especially good if you want a deeper sauce.
If you are avoiding wine completely, you may also love my Creamy Parmesan Chicken, which gives you the same cozy, creamy skillet-chicken feeling without Marsala wine.
🧑🍳 Why This Chicken Marsala Recipe Works
✅ It's flexible. You can make this Chicken Marsala the classic way with dry Marsala wine, or you can use one of the easy Marsala wine substitutes above.
✅ It's made in one pan. The chicken, mushrooms, and sauce all come together in the same skillet, which means more flavor and fewer dishes.
✅ It's ready in about 30 minutes. Thin chicken cutlets cook quickly, making this a great recipe for busy weeknights.
✅ It tastes restaurant-quality. Marsala wine, mushrooms, garlic, cream, and pan drippings create a savory sauce that feels much fancier than the effort involved.
✅ It works for entertaining. Serve it over fettuccine, mashed potatoes, or with crusty bread and a simple salad, and dinner feels instantly elevated.
For another easy dinner that feels a little fancy, you may also love my Chicken Breasts Stuffed with Stuffing. If you want a cozy baked pasta option instead, try my Ravioli Marinara One Pot Bake.
👩🍳 Key Ingredients
- Chicken breasts: Use large boneless, skinless chicken breasts and cut them in half horizontally into thin cutlets. Thin chicken cutlets cook quickly and stay tender. You can also substitute boneless, skinless chicken thighs.
- After testing this with both thick chicken breasts and thin cutlets, I strongly prefer thin cutlets. They cook faster, brown better, and give you more surface area for that creamy Marsala-style sauce.
- Mushrooms: Baby bella or cremini mushrooms give the sauce a rich, savory flavor. Slice them about ½ inch thick so they soften without disappearing into the sauce. For Chicken Marsala without mushrooms, see the section below.
- Onion or shallot: Yellow onion, white onion, or shallots all work. Shallots give the sauce a slightly softer, sweeter flavor.
- Garlic: Fresh garlic adds depth to the Marsala sauce.
- Chicken stock: Use homemade stock, boxed stock, or add a little Better Than Bouillon to store-bought stock for more flavor.
- Marsala wine or substitute: Dry Marsala wine is best for classic Chicken Marsala. If you do not have Marsala wine, use dry sherry, Madeira, or chicken stock with a splash of balsamic vinegar.
- Heavy cream: Cream makes the sauce silky and rich. For Chicken Marsala without cream, see the substitutions below.
- Fresh parsley: Optional, but it adds color and a fresh finish.
What Is Marsala Wine?
Marsala is a fortified wine from Sicily, Italy. It can be dry or sweet, but for savory recipes like Chicken Marsala, dry Marsala is usually the best choice because it gives the sauce a rich, savory flavor.
Because Marsala is fortified, it also lasts (longer- 4-6 months) than regular table wine once opened, which makes it helpful to keep on hand for cooking.
You'll know Marsala wine has gone bad if it looks cloudy, smells sharp or sour, or tastes flat and vinegary. A little sediment can happen with older bottles, but if it smells like vinegar, nail polish remover, or just plain "off," don't use it in your Chicken Marsala. When in doubt, give it a quick smell and tiny taste before adding it to the pan - because bad wine makes bad sauce, and nobody has time for that.
👩🍳 Substitutions
- Chicken Breasts: Substitute boneless, skinless thighs.
- Mushrooms: Substitute the Cremini (Baby Bella) Mushrooms forwhite button for a mild mushroom flavor, Shiitake for a more intense meaty flavor, or a combination of different types for a more complex flavor. Or leave them out if you'd like a chicken marsala without mushrooms.
- Onion: Use white, yellow or even Shallots for a milder flavor.
- Heavy Cream or whipping cream, or for a chicken marsala recipe without cream, see the substitutes below.
👩🍳 How to Make Chicken Marsala
- Prep the chicken. Cut the chicken breasts in half horizontally to make thin cutlets. Pat dry, then season both sides with salt and pepper.
- Sear the chicken. Heat olive oil and/or butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides and cooked through. Chicken should reach an internal temperature of 165°F, according to USDA food safety guidelines.
- Remove the chicken. Transfer the cooked chicken to a plate and loosely cover it.
- Cook the mushrooms. Add the mushrooms and onion or shallot to the same skillet. Cook until softened and golden. Add garlic and cook just until fragrant.
- Deglaze the pan. Pour in the Marsala wine or Marsala wine substitute and scrape up the browned bits from the bottom of the pan. Let it simmer so the liquid reduces slightly.
- Make the creamy Marsala sauce. Add chicken stock and cream. Simmer until the sauce thickens slightly.
- Return the chicken to the pan. Add the chicken back into the skillet and spoon the creamy mushroom Marsala sauce over the top.
- Serve. Finish with fresh parsley and serve over fettuccine, mashed potatoes, rice, or with crusty bread.
How to Make Chicken Marsala Without Marsala Wine
To make Chicken Marsala without Marsala wine, follow the recipe as written but replace the Marsala wine with one of these options:
Dry sherry: Use the same amount as the Marsala wine. This is the closest flavor match.
Madeira: Use the same amount as the Marsala wine. It gives the sauce a rich, slightly sweet depth.
Chicken stock plus balsamic vinegar: For a no-alcohol Chicken Marsala, use chicken stock and add a small splash of balsamic vinegar. Start with less balsamic than you think you need, then taste and add more if desired.
Beef broth: Use beef broth if you want a darker, more savory sauce.
The sauce will not taste exactly like classic Chicken Marsala without Marsala wine, but it is close and will still be creamy, savory, and delicious.
Can You Make Chicken Marsala Without Mushrooms?
Yes, you can make Chicken Marsala without mushrooms. Mushrooms are traditional in many Chicken Marsala recipes, but they are not required for the sauce to work. The main flavor comes from the Marsala wine or substitute, pan drippings, garlic, stock, and cream.
If you skip the mushrooms, you can simply leave them out and continue with the recipe. The sauce will be a little smoother and less earthy, but still delicious.
You can also replace the mushrooms with:
- Spinach, stirred in at the end
- Artichoke hearts
- Caramelized onions
- Extra shallots and garlic
- Sun-dried tomatoes for a richer flavor
For a mushroom-free creamy chicken dinner, you may also like my Creamy Parmesan Chicken.
Chicken Marsala Without Cream
You can make Chicken Marsala without heavy cream. The sauce will be a little lighter, but still flavorful.
Half-and-half: Use an equal amount and simmer a little longer to thicken.
Whole milk plus butter: For 1 cup of cream, use ¾ cup whole milk plus ¼ cup melted butter.
Greek yogurt: Use ½ to ¾ cup and stir it in at the end over low heat so it does not curdle.
Cream cheese: Whisk in 2-3 tablespoons for a thick, luxurious sauce.
Coconut cream: A dairy-free option, but it may add a slight sweetness.
❤️ Expert tip: don't boil the sauce- or it could break. Only a low simmer.
My Favorite Way to Serve Chicken Marsala with Fettuccine
My favorite way to serve this is over fettuccine when I want it to feel like a restaurant dinner, or with garlic Parmesan potatoes and a simple salad when I'm serving friends. Either way, the goal is the same: golden chicken, plenty of sauce, and a dinner that feels a little fancy without acting fussy.
Spoon the cooked fettuccine into a shallow bowl or onto a plate. If you want extra flavor, toss the pasta with a little butter and garlic salt first. Place the chicken cutlet on top, then ladle the creamy Marsala sauce over everything. Finish with fresh parsley or grated Parmesan.
If pasta dinners are your love language, you may also like my Sausage Pasta Bake or this easy Penne Pasta Bake.
What to Serve with Chicken Marsala
Chicken Marsala is rich and saucy, so I like serving it with something simple and fresh.
Fettuccine: My favorite way to serve it.
Mixed greens salad: A crisp salad balances the richness of the creamy sauce.
Garlic Parmesan potatoes: Perfect if you want a cozy, restaurant-style dinner. Try my Garlic Parmesan Potatoes.
Crusty bread: Essential for soaking up the sauce.
Mashed potatoes: Classic, comforting, and perfect with the creamy sauce.
Rice: A simple weeknight option that soaks up the sauce beautifully.
For a dinner-party style meal, serve this Chicken Marsala with a simple green salad first, then bring out the chicken over pasta or potatoes. It gives you a little breathing room and makes the whole meal feel more intentional.
Expert Tips for the Best Chicken Marsala
- Use dry Marsala wine, not sweet Marsala. Dry Marsala gives the sauce a savory flavor, while sweet Marsala can make the dish taste too sweet.
- If you do not have Marsala wine, use dry sherry or Madeira for the closest flavor. For no alcohol, use chicken stock with a splash of balsamic vinegar.
- Cut the chicken into thin cutlets. Thin chicken cooks quickly and evenly.
- Do not crowd the pan. If needed, cook the chicken in batches so it browns instead of steams.
- Let the Marsala wine or substitute reduce. This helps concentrate the flavor and keeps the sauce from tasting flat.
- Use the browned bits. When you deglaze the pan, scrape up the browned bits on the bottom of the skillet. That is where so much of the flavor lives.
- Simmer gently after adding cream. Creamy sauces can separate if boiled too aggressively.
Storing and Reheating
Store leftover Chicken Marsala in an airtight container in the refrigerator for 3-4 days.
Reheat gently in a skillet over low heat. Add a splash of chicken stock or cream to loosen the sauce if needed. Avoid boiling the sauce hard when reheating because the cream can separate.
Chicken Marsala FAQ
What is the best Marsala wine substitute for Chicken Marsala?
Dry sherry is the best substitute for Marsala wine because it has a similar rich, nutty flavor. Madeira is another great option. For a no-alcohol substitute, use chicken stock with a small splash of balsamic vinegar.
Yes. You can make Chicken Marsala without Marsala wine by using dry sherry, Madeira, dry white wine with a splash of brandy, or chicken stock with balsamic vinegar. The flavor will be slightly different, but the sauce will still be rich and delicious.
Yes. Mushrooms are traditional, but not required. You can leave them out completely or replace them with spinach, artichoke hearts, caramelized onions, or extra shallots.
Use dry Marsala for Chicken Marsala. Sweet Marsala is usually better for desserts and can make the sauce taste too sweet.
Fettuccine is my favorite because it holds the creamy Marsala sauce beautifully. Linguine, pappardelle, or egg noodles also work.
Other Creamy Dishes You May Love
If you love this easy Chicken Marsala recipe, try these next:
Boursin Chicken - creamy garlic herb chicken made in one skillet.
Creamy Parmesan Chicken - another restaurant-style chicken dinner without Marsala wine.
Gnocchi with Gorgonzola Cream Sauce - rich, creamy, and perfect for a cozy dinner.
Chicken Breasts Stuffed with Stuffing - a comforting chicken dinner that feels homemade and special.
Ravioli Marinara One Pot Bake - easy, saucy, and perfect for a low-effort dinner.
As a recipe developer and longtime entertaining instructor, I always test for the thing that matters most at home: does it taste special, and can you actually make it on a normal weeknight? This Chicken Marsala checks both boxes.
If you make this Chicken Marsala Recipe, I'd love to know! Leave a comment below or tag me on Instagram @Lauren_Lane_Culinarian - I always reshare your creations.
Easy Chicken Marsala
Equipment
- 1 large skillet
Ingredients
- 2 large boneless skinless chicken breasts Cut in half horizontally, or 6 boneless skinless thighs.
- ⅓ cup all-purpose flour
- Salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter divided
- 1 8-oz package of pre-sliced bella or button mushrooms
- ¼ cup finely chopped onion
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine or substitutions in notes
- ⅔ cup heavy cream
- 3 tablespoons fresh Italian parsley and or thyme. more for serving if desired
Instructions
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Coat while pressing chicken in the flour. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the floured chicken in the pan and cook, turning after one side is lightly browned and barely cooked through.
- Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown. Add the onions, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more.
- Add the broth, Marsala, heavy cream, parsley or thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; scrape any brown bits from the pan into the liquid.
- Bring the liquid to a low bubble, uncovered, until the sauce is reduced and just slightly thickened, About 10 minutes. If you want your sauce thicker, keep simmering until desired thickness. (see note)
- Add the chicken back to the pan and any juices accumulated on the plate. Reduce the heat to low and cook until the chicken is warmed through. Sprinkle with additional thyme or parsley if using. Taste, add more salt if needed, and serve.
Notes
- This recipe makes a lot of sauce because, quite frankly, I like a lot of sauce, especially if I'm serving the chicken over mashed potatoes or fettuccine.
- But if you'd like to start off with a thicker sauce, simply reduce the cream and stock in the Marsala to half a cup each.
- It might be worth getting a bottle of Marsala to keep on hand. Because this wine is fortified, is has a longer shelf life, making it ideal for storage and cooking. After opening, Marsala wine will usually maintain its best quality for about 4 months or longer.
- For Marsala without cream, substitute: Cream Cheese: 2-3 tablespoons whisked into the sauce or Coconut Cream (Dairy-Free) for the cream.
- Marsala wine substitutes include: Dry Sherry (Best Swap), the closest flavor match. Madeira, another fortified wine - excellent depth. Dry White Wine + Splash of Brandy, or for Chicken Marsala without wine, use Beef or Chicken Broth. For alcohol-free: Add a splash of balsamic vinegar to mimic depth.
Lauren Lane says
One of my favorites! So so good! I hope you try it