This Chicken Marsala recipe delivers restaurant-style flavor without cream. Golden chicken cutlets are finished in a rich Marsala mushroom sauce made with dry Marsala wine, mushrooms, pancetta, and garlic. It feels special enough for guests but is easy enough for a weeknight dinner. Brown the chicken first, then build the sauce in the same pan for deep, savory layers of flavor.
Chicken Marsala may sound Italian, but it's really an Italian-American classic. I made this dish for clients as a personal chef and still make it at home because it delivers rich, restaurant-worthy flavor without a lot of fuss. My version of this chicken marsala recipe without cream uses pancetta and a little tomato paste for extra depth and color. Classic Chicken Marsala is traditionally made without cream, but you can add a splash at the end if you prefer a richer, creamier sauce.
↓ Recipe
Chicken Marsala Recipe Highlights
- Classic flavor, no cream - This chicken Marsala recipe is made the classic way, with a rich Marsala mushroom pan sauce instead of using heavy cream.
- Easy but elegant - Restaurant-style flavor with simple steps for a weeknight, but polished enough for guests.
- Deep savory flavor - Dry Marsala wine, mushrooms, pancetta, garlic, and a little tomato paste create a richly flavored sauce.
- Made in one pan - Brown the pancetta and chicken, then build the Marsala mushroom sauce in the same pan for layers of flavor.
For a quick weeknight Italian-style dinner, tyr this fast Chicken Parmesan.
Ingredients You'll Need
- Chicken - Use boneless, skinless chicken breasts, or buy pre-sliced chicken cutlets to save time.
- Flour - A light coating of gluten-free flour or all-purpose flour helps the chicken brown and gives the sauce something to cling to.
- Tomato paste - Traditional versions often skip it, but a small amount adds umami, body, and richer color to the sauce.
- Pancetta - Italian unsmoked bacon that adds savory richness and depth.
- Mushrooms - Brown cremini mushrooms provide the best flavor, texture, and color.
- Garlic - Fresh garlic cloves give the sauce the best flavor.
- Dry Marsala wine - For the best savory sauce. Don't use sweet Marsala.
- Oregano - Adds fresh herbal note, fresh or dried.
- Parsley - Optional for garnish and fresh color at the end (or use more oregano).
- Butter - Unsalted butter or plant-based butter adds richness, finishes the sauce.
- Olive oil - Extra virgin olive oil for browning the chicken; a mix of olive oil and butter gives great flavor.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: It's OK to Rinse Mushrooms
Despite the old kitchen myth, it's fine to briefly rinse mushrooms. The key is not to soak them. Trim the stems flush to the base, then cup 2-3 mushrooms in your hands and quickly rinse under a trickle of cold water while gently rubbing away any grit. Dry them well on paper towels before slicing. Dry mushrooms brown better; wet mushrooms steam.
Substitutions and Variations
- Use bacon instead - A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, so use a light hand.
- Skip the flour - For a grain-free version, cook the chicken without flour. The sauce will be a bit thinner, so thicken it a with a small cornstarch slurry if needed.
- Add cream - Classic Chicken Marsala is made without cream, but you can stir in a plash at the end for a creamier modern version.
- Make it dairy-free - Use olive oil or plant-based butter instead of dairy butter.
- No marsala - Substitute dry Madeira or dry sherry such as Amontillado or Oloroso. The taste will be a little different.
- No alcohol version - For a non-alcoholic option, use chicken broth or beef broth with a small splash of balsamic vinegar.
Chef's Tip: Marsala Wine + Safety
Marsala is a fortified wine from Sicily, meaning a distilled grape spirit (similar to brandy) is added to increase its alcohol content and deepen its flavor. This gives Marsala its signature rich, slightly nutty character. It comes in dry, semi-dry, and sweet styles, but for classic Chicken Marsala, use dry Marsala so the sauce stays savory and balanced. Because Marsala can contain up to 20% alcohol, it may flame when added to a hot pan. For safety, move the pan off the burner before adding the wine, then carefully return it to the heat.
How to Make Chicken Marsala
- Slice through the length of the chicken breast horizontally creating two equal cutlets, aim a little high so the bottom is not too thin.
- Season cutlets both sides with salt and pepper, then dust lightly with flour. Shake off excess. Cook the cutlets next.
- Heat a 12" sauté pan over medium heat, add the oil and butter.
- Add the floured cutlets to the pan and cook until the first side is golden and crisp, 3-5 minutes. Cook until cutlets are golden brown on the first side.
- Turn and cook for another 2-3 minutes until done. They will feel firm to the touch, with just a little give to them (160°F).
- Wipe out the pan and cook the pancetta over medium heat.
- When pancetta is browned and crisp, pour onto a plate lined with paper towels to drain.
- Add the mushrooms and cook, stirring until they brown, 5-7 minutes.
- Mushrooms should be brown and mostly dry in the pan when done. Add a tablespoon of butter.
- Stir in the garlic and pancetta, and cook for a minute.
- Remove pan to a cool burner and pour in the marsala off of the heat to reduce risk of flaming up. Move pan back to the heat.
- Add 1-2 tablespoons of butter and the herbs, and cook until reduced but saucy. Chicken marsala is ready to serve.
Serving Suggestions
To serve family-style, arrange the chicken cutlets on a platter and spoon the Marsala mushroom sauce over the top. Garnish with fresh herbs if desired.
Serve it as Fettuccine Chicken Marsala over buttered fettuccine noodles, or try brown rice, or creamy mashed potatoes. Add a green salad with balsamic vinaigrette or 5-minute green beans for a complete dinner.
Chicken Marsala can be made ahead and refrigerated for up to 3 days. Reheat gently in the oven in a covered casserole dish until warmed through.
Leftovers & Storage
Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven in a shallow casserole dish that closely fits the volume, covered tightly with foil or a lid, at 350°F until hot and the chicken reaches 165°F. The timing will depend on how cold the dish is from the refrigerator.
For more even reheating, let it sit at room temperature for 30-45 minutes before baking.
More Chicken Recipes to Try
Chicken is so versatile! Try some of the recipes to add to your menu, and be sure to check out the chicken recipes page.
If You Make Chicken Marsala
Please let my know by leaving a comment how you serve it. Your comments help other readers too. Thanks for supporting my site.
Originally published in 2011, updated with new photos and improved instructions.
📖 Recipe
Easy Chicken Marsala (no cream)
Equipment
- 12" saute or fry pan
Ingredients
Chicken Cutlets
- 1 ¼ pounds boneless skinless chicken breasts
- ¾ teaspoon sea salt
- ½ teaspoon granulated garlic powder optional
- ½ teaspoon ground black pepper
- ⅓ cup all purpose flour or gluten-free flour
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter or use all olive oil
Marsala Sauce
- 3-4 ounces finely diced pancetta
- 8-10 ounces cremini or brown small mushrooms stemmed, briefly rinsed, and sliced thin
- 2 large garlic cloves chopped fine or microplaned
- 1-2 teaspoons tomato paste
- 1 cup dry Marsala wine
- ½ cup chicken broth low sodium
- 1 tablespoon fresh chopped oregano 1 teaspoon dried
- 1 teaspoon fresh chopped parsley optional for garnish
- 2-3 tablespoons unsalted dairy or plant butter
Instructions
Prep mushrooms
- Trim the mushroom stems flush with the base. Hold 2 to 3 mushrooms in your hands and quickly rinse them under a light trickle of cold water, gently rubbing with your fingers to clean them. Dry the mushrooms well on paper towels.
Brown the pancetta
- On a plate or small sheet tray, fold up several layers of paper towels. In a 12" skillet or fry pan over medium heat, cook the pancetta until crisp and golden. Pour the pancetta onto the paper towels and drain off fat. Wipe out the pan with a paper towel.
Slice the cutlets
- Place the chicken breasts flat on a cutting board with the rounded, smooth side facing up. Trim off any tenders and set them aside to cook with the cutlets. Place the palm of your hand gently but firmly on top of one chicken breast. Using a thin, sharp slicing knife, cut the breast horizontally into 2 even cutlets, keeping the knife parallel to the cutting board. Aim slightly high so the bottom piece does not end up too thin.
Season Cutlets
- Season both sides of the chicken with salt, pepper, and granulated garlic. Dust lightly and evenly with flour on both sides, then shake off the excess.
Cook Cutlets
- Heat the same pan over medium heat and add the oil and butter. When hot, add the chicken cutlets, rounded side down first. Cook until golden brown on the first side, 3-5 minutes, then turn and cook 1 to 2 minutes more, depending on thickness. The cutlets should feel firm to the touch with just a little give. Remove to a plate, cover loosely, and keep warm while you make the sauce.
Make the Marsala Sauce
- In the same pan over medium heat, add the sliced mushrooms. The pan may seem dry at first, but the mushrooms will release their moisture as they cook. Continue cooking until the moisture evaporates and the mushrooms begin to brown, then add 1 tablespoon of butter.
Finish the sauce and serve
- Add the pancetta back to the pan along with the garlic and tomato paste. Cook for 1 minute, stirring. Add the Marsala, chicken broth, and oregano. Cook until the sauce is reduced by about half and beginning to thicken. Finish with the last tablespoon of butter if desired. For a slightly thicker sauce, mix the cornstarch with an equal amount of water, stir it into the pan, and cook 1 minute longer.
To serve
- Place the chicken cutlets on warm plates and spoon the Marsala mushroom sauce over the top. Garnish with parsley if desired.
Notes
- Skip the pancetta - If you don't have pancetta, you can leave it out. The sauce will still be delicious, just a little less rich and savory. Or try chopped prosciutto.
- Use bacon instead - A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, and be a little less traditional.
- Grain-free option - For a grain-free version, you can skip the flour and sear the chicken as directed. The sauce will be a little thinner, so let it reduce a bit longer or finish with a little butter to help it come together. You can also use a grain-free flour such as cassava flour or coconut flour for a light coating on the chicken.
Nutrition
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Amy says
I made this chicken marsala for a dinner party of 10. It was an incredible success with much appreciation & enjoyment by all! Thanks Chef Sally!!
Dave says
This is my new favorite chicken dish! Sooo good! Thanks for sharing!
Christi G says
Your recipe made my mouth water so I made it tonight and it turned out great and my husband loved it. But one question, I cooked the pancetta and drained on paper towels like you said but when was I supposed to put them back in the sauce.
Sally says
Oh my gosh! I just amended the directions to add the pancetta back in. Thanks Christ! I appreciate other "eyes" checking my posts! Glad your husband liked it.
susan says
this looks like the perfect friday night meal. i love all of your tips and advice at the end of the post!
Juls says
This sounds like a beautifully indulgent meal! I can see why its a winner at dinner parties.
Madonna says
I love your inclusion of the food pairing. This is going on my card. I have been going through your blog and making menu/ingredient list on a large card. I take it with me to the market so I have a complete menu on one card. It helps to keep me focused, and helped to cut down on food waste. I usually take 2 or 3 cards and shop several times a week.
I know this may sound silly, but all this time I did not know the purpose of the straight sided skillet. I always use a sauté pan, but now I will be dragging the straight side. Thank you and keep dropping those little pearls of wisdom please.
Sally says
Wow Madonna! You are one smart and organized cook! Thanks for sharing your tip on shopping. You made my day. I always hope I am not writing too long of a post or giving too much detail, but I know it's helps many people. I will continue to add my "make it a meal" notes.
On the pan terminology, a straight-sided pan is a classic saute pan. A more slope-sided pan is often referred to as a frying pan or a skillet. These days the definitions get pretty blurred. Thanks for your comment!
Sally says
Great Susan! I agree. I could eat a plateful. What I want to do is make a ton of them, then try pureeing them into a soup.