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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • 1 serve veg or fruit

Smothered in a rich and creamy mushroom sauce, this chicken in marsala wine is the perfect comforting weeknight dinner your guests will love.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Feb-24-PVX-Chicken-Marsala-976x549 (1).jpg

Ingredients

  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 1 tbs olive oil
  • 40g butter
  • 1 brown onion, thinly sliced
  • 200g brown cup mushrooms, thickly sliced
  • 4 garlic cloves, crushed
  • 1/4 tsp paprika, plus extra to sprinkle
  • 1 tbs plain flour
  • 1/3 cup (80ml) marsala wine
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/3 cup (80ml) thickened cream
  • 1/3 cup finely shredded flat-leaf parsley, plus extra to serve
  • Tagliatelle, to serve
  • Green salad, to serve

Nutritional information

Per serve: Energy: 1583kJ/379 Cals (18%), Protein: 31g (62%), Fat: 23g (33%), Sat Fat: 12g (50%), Sodium: 348mg (17%), Carb: 8g (3%), Sugar: 6g (7%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Season chicken all over. Heat 2 tsp of the oil in a large frying pan over medium-high heat. Add half the chicken and cook for 2-3 mins each side or until the chicken is golden brown and just cooked through. Transfer to a plate. Repeat with the remaining chicken.

  2. Step 2

    Add remaining oil to the same pan. Add the onion and mushrooms. Cook, stirring, for 5-7 mins or until the onion and mushroom soften. Stir in the garlic and paprika. Sprinkle over the flour and cook for 1 min. Add the marsala wine and bring to a simmer. Cook for 2 mins or until slightly reduced. Add the stock and cream and bring to the boil. Stir in the parsley.

  3. Step 3

    Return the chicken to the pan. Bring to a simmer. Cook for 2-3 mins or until the sauce thickens. Season. Remove from heat. Sprinkle with the extra paprika and parsley. Serve with tagliatelle and salad.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
You can swap marsala wine for sweet apera wine if you prefer.

Chicken marsala recipe: The perfect weeknight dinner

Golden pan-fried chicken breasts served with a deliciously creamy and rich sauce, marsala chicken is the ultimate comfort dish. Often paired with pasta and greens, this marsala chicken recipe serves four in 40 minutes, making it a great option for weeknights or as part of an Italian feast when you’re entertaining. 

With origins in American-Italian cuisine, this chicken and mushroom recipe is believed to have been invented in Sicily where marsala wine was produced. The dish later became popular in America amid mass Italian migration in the 1900s. Over the years, Italian marsala chicken has been modified using ingredients more commonly found in the United States and can be seen on restaurant menus across the country. 

The secret to making marsala sauce at home

Marsala is an Italian fortified wine characterised by its dry or sweet taste. It is usually served as an aperitif (drunk before a meal to refresh the palate), as a dessert wine or used in sweet and savoury cooking. When choosing the best marsala wine for chicken marsala, opt for the dry variety. Other recipes that use marsala include panna cotta with marsala figs or beef stroganoff

How to cook chicken marsala? To make this simple marsala wine sauce, use the same pan the chicken was cooked in to make the most of all the flavourful chicken juices left behind and to save you on clean-up duty! Although the alcohol will be cooked out as the sauce simmers, be conscious of serving chicken and marsala to kids, as it may be too strong for little ones. 

The dry and nutty aromas of the wine combined with cream make for a deliciously rich sauce that pairs beautifully with the flavours of pan-fried chicken, earthy mushrooms and fresh herbs. 

Get to know the essential ingredients for this chicken and mushroom dish

Chicken and mushrooms are the other two key components of this dish. When slicing the chicken, use a long sharp knife to cut through the middle of the breast using a smooth motion. You may want to pound each half of the chicken with a meat mallet or rolling pin to ensure each piece is similar in thickness for an even cooking time. 

The mushrooms are thickly sliced to retain some of their bite. To avoid slimy, water-logged mushrooms, simply use a cloth or paper towel to gently brush off any dirt. Other chicken marsala ingredients include pantry staples like paprika and chicken stock. 

Try this clever serving suggestion for chicken with marsala wine

When you’re ready to plate up this Italian chicken recipe, keep it rustic by leaving it in the pan it was cooked in and placing it in the centre of the dining table. Set out shallow bowls and serving cutlery for guests to help themselves. It will be a real showpiece. 

While we opt for tagliatelle pasta, you can also choose to pair chicken and marsala wine with mashed potatoes, white rice, green beans, salad leaves or other pasta shapes like penne, spaghetti, spirals or bowtie. 

If you’re entertaining, serve this chicken with mushrooms dish with other Italian favourites like beef rolls in tomato sauce, an antipasto tart, a quick balsamic salad and finish off the meal with a decadent chocolate tiramisu, which also uses marsala. 

This chicken marsala wine recipe can be prepared ahead of time and stored in the freezer to whip out when you don’t have time to cook. Simply portion it into resealable bags or a freezer-safe container, let it cool, label it and place it in the freezer. Leftovers can be kept in the fridge for up to 4 days. 

FAQs

Chicken marsala

Chicken marsala
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 1 tbs olive oil
  • 40g butter
  • 1 brown onion, thinly sliced
  • 200g brown cup mushrooms, thickly sliced
  • 4 garlic cloves, crushed
  • 1/4 tsp paprika, plus extra to sprinkle
  • 1 tbs plain flour
  • 1/3 cup (80ml) marsala wine
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/3 cup (80ml) thickened cream
  • 1/3 cup finely shredded flat-leaf parsley, plus extra to serve
  • Tagliatelle, to serve
  • Green salad, to serve
    Description

    Smothered in a rich and creamy mushroom sauce, this chicken in marsala wine is the perfect comforting weeknight dinner your guests will love.

    Method
    1. Step 1

      Season chicken all over. Heat 2 tsp of the oil in a large frying pan over medium-high heat. Add half the chicken and cook for 2-3 mins each side or until the chicken is golden brown and just cooked through. Transfer to a plate. Repeat with the remaining chicken.

    2. Step 2

      Add remaining oil to the same pan. Add the onion and mushrooms. Cook, stirring, for 5-7 mins or until the onion and mushroom soften. Stir in the garlic and paprika. Sprinkle over the flour and cook for 1 min. Add the marsala wine and bring to a simmer. Cook for 2 mins or until slightly reduced. Add the stock and cream and bring to the boil. Stir in the parsley.

    3. Step 3

      Return the chicken to the pan. Bring to a simmer. Cook for 2-3 mins or until the sauce thickens. Season. Remove from heat. Sprinkle with the extra paprika and parsley. Serve with tagliatelle and salad.