Chicken Marsala Recipe (Instant Pot + Stovetop) | Easy 45-Min Dinner

This Chicken Marsala is the kind of dinner that looks and tastes like you spent hours in the kitchen - golden, pan-seared chicken cutlets smothered in a rich, velvety mushroom and Marsala wine cream sauce that is deeply savory, restaurant-worthy, and impossibly easy to make at home. Whether you reach for your Instant Pot or a trusty skillet, this 45-minute recipe delivers tender, flavor-packed chicken every single time.

Jump to:

• What Is Chicken Marsala?
• Why You Will Love This Recipe
• Ingredients
• How To Make Chicken Marsala (Stovetop Method)
• How To Make Chicken Marsala (Instant Pot Method)
• Tips for the Best Chicken Marsala
• Dairy-Free Chicken Marsala
• Gluten-Free Chicken Marsala
• What to Serve With Chicken Marsala
• Make-Ahead, Storage & Reheating
• Frequently Asked Questions
• More Chicken Recipes
• Chicken Marsala Recipe (Instant Pot + Stovetop)

If you have ever tasted Chicken Marsala at a restaurant and wondered whether you could recreate that silky, wine-rich sauce at home, the answer is absolutely yes. This Chicken Marsala recipe delivers tender, golden-seared chicken cutlets bathed in a deeply flavored mushroom and Marsala wine cream sauce. It comes together in 45 minutes, uses one pan (or one Instant Pot), and tastes like something straight out of an Italian-American trattoria.

What makes this version stand out is the combination of both Instant Pot and stovetop methods, giving you flexibility no matter how you like to cook. The Instant Pot locks in moisture and speeds up the process, while the stovetop method gives you full control over the sauce reduction. Either way, the result is the same: lusciously coated chicken that pairs beautifully with mashed potatoes, pasta, or rice.

This recipe is also fully adaptable. Want it dairy-free? There are cashew cream and coconut milk substitutes below. Need it gluten-free? Swap the flour coating. Cooking for a crowd? It scales effortlessly. Keep reading for every tip, trick, and technique to nail this dish every time.

What Is Chicken Marsala?

Chicken Marsala is an Italian-American classic, flour-coated chicken cutlets pan-fried to a golden crisp, then simmered in a sauce built on Marsala wine, mushrooms, garlic, and butter. It is the kind of dish that tastes like it took hours but actually comes together in under an hour on a weeknight.

The dish gets its name from Marsala wine, a fortified wine from Sicily. Dry Marsala is what you want here, it adds a rich, slightly nutty depth to the sauce without making it sweet. The wine reduces down with mushrooms, garlic, and cream (or a dairy-free substitute) into a sauce that clings to every bite of chicken.

Pro tip: Look for Marsala wine in the wine or cooking wine aisle of most grocery stores. A bottle keeps well for months in a cool, dry spot, making it a pantry staple worth having on hand.

Why You Will Love This Recipe

• Two cooking methods: Instant Pot for speed and stovetop for classic technique - choose what works for you.
• Better than restaurant quality: Homemade means you control the richness, the seasoning, and the sauce thickness.
• One pan cleanup: The entire stovetop version comes together in a single skillet.
• Easily adaptable: Dairy-free, gluten-free, and even kid-friendly substitutions included.
• Make-ahead friendly: The sauce actually deepens in flavor overnight - perfect for dinner parties.

Ingredients

Here is everything you need, with notes on why each ingredient matters and what substitutes work.

For the Chicken

• 2 large boneless, skinless chicken breasts - cut horizontally in half, then each piece cut in half again to make 8 thin cutlets. You can also use chicken tenderloins (naturally tender, no pounding needed) or chicken thighs.
• ¼ cup all-purpose flour - for dredging; creates the golden crust and helps thicken the sauce. Use rice flour for a gluten-free version.
• Salt and freshly ground black pepper - season generously.
• 1 tablespoon olive oil + 2 tablespoons unsalted butter, divided - the combination gives a richer, nuttier sear than oil alone.

For the Marsala Sauce

• 8 oz cremini or button mushrooms, sliced - cremini mushrooms add more depth and color. Portobello or a combination of wild mushrooms also work beautifully.
• 3-4 cloves garlic, minced (or 1 teaspoon garlic powder) - mushrooms and garlic are natural partners.
• 3 tablespoons finely chopped shallots (about 1 medium shallot) - a key flavor addition that adds a gentle sweetness. Do not skip this.
• ¾ cup dry Marsala wine - the star of the dish. Substitutes: dry sherry, or ¾ cup white grape juice plus 1 tablespoon apple cider vinegar for an alcohol-free version.
• ¼ cup low-sodium chicken broth (or vegetable/mushroom broth) - adds a savory base layer to the sauce.
• ½ cup heavy cream - for richness and creaminess. See dairy-free options below.
• 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme) - pairs perfectly with mushrooms.
• Handful of fresh parsley, chopped, for garnish and a pop of freshness.

For the Cornstarch Slurry (optional thickener)

• ½ tablespoon cornstarch + 2 tablespoons cold water, mix together and add gradually at the end if you want a thicker sauce. Not needed if you reduce the sauce long enough.

How To Make Chicken Marsala (Stovetop Method)

Step 1: Prep the Chicken

1. Cut each chicken breast horizontally to create two flat fillets. For large breasts (over ½ lb each), cut in half again to make 8 pieces total.
2. Place each piece between plastic wrap and pound to an even ¼-inch thickness using a meat mallet or rolling pin.
3. In a zip-lock bag or shallow bowl, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal, and shake to coat evenly. Shake off any excess before cooking.

Step 2: Sear the Chicken

4. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
5. Add the chicken in a single layer (work in batches - do not crowd). Cook 2-3 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage.
6. Transfer to a plate. Repeat with remaining chicken.

Step 3: Build the Sauce

7. In the same pan, melt the remaining 1 tablespoon butter. Add mushrooms. Cook, stirring occasionally, for 3-4 minutes until they begin to brown.
8. Add garlic, and thyme. Cook for 1-2 minutes more until the garlic is fragrant.
9. Pour in the Marsala wine. Use a wooden spoon to scrape up all the browned bits from the pan bottom. Cook for 3-4 minutes.
10. Add the broth, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil, then reduce heat to medium. Cook uncovered, gently boiling, for 10-15 minutes until the sauce has reduced by about half and darkened in color.

Step 4: Finish and Serve

11. Add the chicken back to the pan along with any resting juices. Reduce heat to low. Simmer for 2-3 minutes until chicken is warmed through and the sauce thickens slightly more.
12. Taste and adjust seasoning. If you want a thicker sauce, stir in the cornstarch slurry gradually and cook for 1-2 more minutes.
13. Garnish with fresh parsley. Serve immediately.

How To Make Chicken Marsala (Instant Pot Method)

1. Turn on Sauté Mode (More/High). When the display reads HOT, add oil and 2 tablespoons butter. Sear the floured chicken in batches, 2-3 minutes per side. Remove and set aside.
2. Add the remaining tablespoon of butter, mushrooms, shallots, garlic, and thyme. Sauté for 3-4 minutes, scraping the bottom of the pot.
3. Pour in the Marsala wine and cook for 3 minutes. Add the broth and nestle the seared chicken back into the pot.
4. Cancel Sauté. Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. Adjust timing based on chicken thickness.
5. Allow 10 minutes of natural pressure release, then manually release the remaining pressure. Remove the chicken and set aside.

Pro Tip: Do not skip removing the chicken before sauce reduction. Leaving it in while the sauce reduces on Sauté mode will dry out the chicken.

6. Turn Sauté Mode back on (More) and reduce the sauce by half, about 5-7 minutes.
7. Add the cream and cornstarch slurry. Stir and cook for 2-3 minutes until the sauce thickens. Return chicken to the pot, coat with sauce, garnish with parsley, and serve.

Tips for the Best Chicken Marsala

1. Pound the chicken thin. Even ¼-inch thickness ensures fast, even cooking and more surface area for the golden crust. Use a meat mallet between two sheets of plastic wrap.
2. Do not skip searing. The golden crust on the chicken adds flavor and texture. Use a cast iron or stainless steel pan for the best browning.
3. Scrape the brown bits (fond). When you add the Marsala wine, use a wooden spoon to scrape all the caramelized bits off the pan bottom. That is concentrated flavor going straight into your sauce.
4. Let the sauce reduce properly. The sauce will look thin for most of the reduction time, that is normal. It thickens noticeably right at the end.
5. Do not overcrowd the pan. Sear chicken in batches to ensure browning, not steaming.
6. Rest the chicken on a plate. The juices that collect as the chicken rests go back into the pan with the chicken, add them in at the end for extra flavor.

Dairy-Free Chicken Marsala

This dish adapts beautifully for a dairy-free diet. Here are the best substitutions:

• Cashew cream: Soak ¼ cup raw cashews in hot water for 30 minutes. Blend with ¼ cup soaking water until completely smooth. Use in place of the heavy cream, this is the closest match in richness and color.
• Coconut cream: Use full-fat coconut cream for a rich result. Note that it adds a very slight coconut undertone.
• Almond cream: Mix 2 tablespoons almond meal with ¼ cup water to make a smooth paste. Lighter than the cashew option but works well.

For butter, use vegan butter or a neutral oil like avocado oil. The flavor will be slightly different but still delicious.

Gluten-Free Chicken Marsala

To make this gluten-free, substitute the all-purpose flour coating with any of the following:

• White rice flour or brown rice flour
• Cornstarch (creates a slightly crispier crust)
• Gluten-free all-purpose flour blend

Everything else in the recipe is naturally gluten-free - just verify your broth and Marsala wine labels.

What to Serve With Chicken Marsala

The Marsala sauce is the star, you want a side that soaks it up beautifully. Here are the best options:

• Creamy mashed potatoes: The classic pairing. The sauce pools into the potatoes perfectly. Try Instant Pot Mashed Potatoes for an easy weeknight option.
• Pasta: Fettuccine, linguine, or egg noodles are all excellent. Toss with a little butter first so the sauce clings evenly.
• Polenta: Creamy polenta is a rustic, satisfying base.
• Rice: White rice, brown rice, or cauliflower rice for a low-carb option all work.
• Vegetables: Sautéed green beans in garlic butter, roasted asparagus, or steamed broccoli complement the richness of the dish.

Make-Ahead, Storage & Reheating

Make-Ahead

You can make the entire dish up to 1 day ahead. Store the chicken and sauce together in an airtight container in the refrigerator. The sauce actually improves overnight as the flavors deepen.

Refrigerator Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently over low heat on the stovetop, adding a splash of chicken broth or cream to loosen the sauce. Avoid high heat, which can cause the cream sauce to break.

Freezing

Cream-based sauces can separate upon freezing and thawing. This dish is best enjoyed fresh or within 3 days from the refrigerator. If you do freeze it, thaw overnight in the refrigerator and reheat slowly, stirring frequently.

Frequently Asked Questions

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