Maggiano's Chicken Marsala
If you love Maggiano's Chicken Marsala, but would rather stay in for a special dinner at home, this is the perfect recipe for you! This classic skillet dinner made with thin, crispy chicken cutlets, mushrooms, green onions, Marsala wine, and chicken broth has a flavorful pan sauce, and the chicken finishes cooking right in the pan.
Maggiano's Chicken Marsala Recipe
Chicken Marsala is one of my all-time favorite meals. Not only is it delicious, but it is relatively easy to make, too. If you're cooking from a crowd, frying the chicken can get a little tedious and make some additional time since you'll be frying in batches, but for a date-night in for 2 this recipe is about as close to perfect as you can get.
If you want to serve this like Maggiano's does, serve it with a pile of Aglio e Olio. Pictured, you see it with Brown Butter Mizithra Pasta, because that's the way I prefer it.
Why You'll Love This Dish
- Rich Skillet Sauce: Marsala wine, chicken broth, butter, and mushrooms cook together into a savory sauce that coats the chicken beautifully.
- Great For Guests: The finished dish feels special, but the cooking process is still practical for a home kitchen.
- Brown Butter Pasta Included: The pasta is not an afterthought. It has nutty butter and cheese for extra flavor.
- Big Mushroom Flavor: Cremini mushrooms add depth and pair naturally with the Marsala sauce.
- Flexible Cheese Finish: Parmigiano Reggiano gives a classic salty bite, and mizithra adds a slightly sharper finish.
Try with my Garlic Bread Sticks!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Breasts, Pounded And Cut Into Cutlets - Thin cutlets cook faster and brown more evenly. Pounding the chicken helps create tender pieces that fit nicely in the skillet.
- Cremini Mushrooms, Sliced - Cremini mushrooms bring an earthy flavor and firm texture. They brown well and give the sauce more depth than plain white mushrooms.
- Green Onions, Chopped - Green onions add mild onion flavor and a little freshness to the mushroom mixture. They cook quickly, so they go in near the end of the mushroom step.
- Flour - Flour coats the chicken lightly, helping it brown and giving the sauce a little body once everything simmers together.
- Ground Marjoram - Marjoram has a mild herbal flavor that works well with chicken and mushrooms. It adds warmth without taking over the sauce.
- Ground Thyme - Thyme brings an earthy, savory note that fits naturally into Marsala sauce and poultry dishes.
- Salt - Salt seasons the flour coating and helps bring out the flavor of the chicken, mushrooms, and sauce.
- White Pepper - White pepper adds gentle heat and blends smoothly into the flour mixture. Black pepper can work too, but it has a stronger flavor.
- Butter, Divided - Butter is used for browning the mushrooms, cooking the chicken, building the sauce, and making the brown butter pasta. It gives the whole dish a rich finish.
- Vegetable Oil, Divided - Vegetable oil helps keep the butter from burning during browning. It has a neutral flavor and works well for skillet cooking.
- Dry Marsala Wine - Dry Marsala gives the sauce its signature savory, lightly sweet flavor. Sweet Marsala can make the sauce taste too sugary.
- Chicken Broth - Chicken broth stretches the sauce and adds savory flavor. Use a good broth since it plays a big role in the final taste.
- Salt, To Taste - A final pinch of salt lets you adjust the sauce after it reduces and the flavors concentrate.
- Parmigiano Reggiano Or Mizithra Cheese - Parmigiano Reggiano adds a salty, nutty finish. Mizithra is firmer and tangier, and it works especially well with browned butter.
- Pasta - Pasta turns this into a complete meal. Long noodles, short pasta, or egg noodles all work with the brown butter and cheese.
Have a Caesar Salad, too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prep The Chicken: Pound the chicken breasts thin, then cut them into cutlets.
- Cook The Mushrooms: Brown the mushrooms in butter and oil, then stir in the green onions near the end. Remove the mushrooms from the pan and set aside.
- Brown The Chicken: Coat the cutlets in seasoned flour and brown them in batches.
- Make The Sauce: Deglaze the pan with Marsala, add broth, then simmer the chicken with the mushrooms and onions in the sauce.
- Finish The Pasta: Cook the pasta, toss it with browned butter and cheese, then serve it with the chicken and sauce.
Try my Caesar Vinaigrette with this!
Recipe FAQ
Yes. You can cook the chicken and sauce ahead, then store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium-low heat. Add a splash of chicken broth if the sauce gets too thick.
Store the chicken, sauce, and pasta in airtight containers in the refrigerator. The chicken and sauce keep best for up to 3 days. The pasta is best eaten within 2 to 3 days since browned butter pasta can firm up once chilled.
Reheat the chicken and sauce in a covered skillet over medium-low heat until hot. Stir now and then so the sauce warms evenly. Reheat the pasta separately with a small pat of butter or a splash of hot pasta water to loosen it.
Yes. White mushrooms can be used in place of cremini mushrooms. Baby bella mushrooms are another good choice since they have a similar flavor and texture.
Use dry Marsala wine for this recipe. It gives the sauce a savory flavor with a little sweetness. Sweet Marsala can make the sauce taste too rich and sugary.
Yes, boneless skinless chicken thighs can work. Pound them to an even thickness and cook them until they reach a safe internal temperature. They may need a little more time than thin breast cutlets.
Yes. The chicken and sauce can be served with mashed potatoes, roasted vegetables, rice, or a simple salad. The brown butter pasta makes the meal heartier, but the chicken stands on its own.
Try with Garlic Mashed Potatoes!
More Pasta Recipes
Pin For Later
Maggiano's Chicken Marsala
Chicken Marsala is a classic skillet dinner made with thin chicken cutlets, mushrooms, green onions, Marsala wine, and chicken broth. The sauce is rich without being heavy, and the chicken finishes cooking right in the pan so it stays tender and flavorful.
Ingredients
- 4 large chicken breasts, pounded to ¼-½ inch and cut into cutlets
- 1 pound cremini mushrooms, sliced
- 2 bunches green onions, chopped
- 1 cup flour
- ¼ teaspoon ground marjoram
- ¼ teaspoon ground thyme
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 2 ½ sticks butter, divided
- 4 tablespoons vegetable oil, divided
- 1 cup dry Marsala wine
- 2 cups chicken broth
- pinch of salt - to taste
- ½ cup parmigiano reggiano or mizithra cheese
- 1 pound pasta
Instructions
- Place the chicken breasts between sheets of plastic wrap or inside a large zip-top bag. Pound them to ¼ to ½ inch thick, then cut into cutlets if needed.
- Add ½ stick of butter and 2 tablespoons vegetable oil to a large skillet over medium heat. Once the butter melts, add the sliced mushrooms. Cook until the mushrooms are browned and their liquid has cooked off.
- Stir in the chopped green onions during the last 2 minutes of cooking the mushrooms. Transfer the mushroom and onion mixture to a bowl and set it aside.
- Add another ½ stick of butter to the same skillet. Add more vegetable oil only if the pan looks dry. Bring a large pot of water to a boil for the pasta.
- In a medium bowl, stir together the flour, marjoram, thyme, salt, and white pepper.
- Dredge the chicken cutlets in the seasoned flour, shaking off the extra coating. Place the chicken in the skillet in a single layer.
- Brown the chicken on both sides over medium heat. Work in batches so the pieces have room to cook properly. Transfer the browned chicken to a plate. The chicken can still be slightly pink inside at this stage since it will finish in the sauce.
- Pour the Marsala wine into the skillet. Scrape the browned bits from the bottom of the pan and let the wine simmer for about 1 minute.
- Stir in the chicken broth. Return the mushroom and green onion mixture to the pan, then add the browned chicken cutlets.
- Stir gently so the chicken is coated in sauce. Cover the pan and simmer over medium-low heat until the sauce thickens and the chicken is cooked through, about 20 minutes. Taste and add a pinch of salt if needed.
- Cook the pasta in the boiling water according to the package directions. Drain well.
- For the browned butter, melt ½ stick of butter in a small pot over medium heat. Let it cook without stirring. Watch closely as it bubbles, foams, and turns golden brown under the foam. Remove it from the heat just before it gets too dark.
- Toss the drained pasta with the browned butter and grated Parmigiano Reggiano or mizithra cheese.
- Serve the chicken with sauce spooned over the top, plus a generous portion of brown butter pasta on the side.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 488Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 73mgSodium: 988mgCarbohydrates: 49gFiber: 2gSugar: 2gProtein: 32g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
