Name: Chicken Marsala with Homemade Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion (Italian-American)
Ingredients: 4 boneless, skinless chicken breasts (pounded thin); 1/2 cup all-purpose flour (for dredging); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 3 tablespoons butter, divided; 8 oz cremini or button mushrooms, sliced; 3 cloves garlic, minced; 3/4 cup dry Marsala wine; 3/4 cup chicken broth; 2 tablespoons fresh parsley, chopped (optional, for garnish); 1/2 cup mayonnaise; 2 tablespoons finely chopped pickles or relish; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon capers (optional); 1 tablespoon fresh dill or parsley, chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Why You’ll Love This Recipe

This recipe offers a flavorful spin on the traditional Chicken Marsala by adding a homemade tartar sauce that cuts through the richness of the dish with creamy tang and brightness. It’s a great way to bring variety to a familiar meal, and both elements can be made from scratch with simple ingredients. Whether you’re looking to elevate your dinner or try something a bit different, this pairing offers comfort and bold flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marsala:

Boneless, skinless chicken breasts (pounded thin)
All-purpose flour (for dredging)
Salt
Black pepper
Olive oil
Butter
Cremini or button mushrooms (sliced)
Garlic (minced)
Dry Marsala wine
Chicken broth
Fresh parsley (optional, for garnish)

For the Homemade Tartar Sauce:

Mayonnaise
Pickles or relish (finely chopped)
Dijon mustard
Lemon juice
Capers (optional)
Fresh dill or parsley (chopped)
Salt
Black pepper

Directions

Chicken Marsala:

Season the chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat.
Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
In the same pan, add a bit more butter if needed, then sauté mushrooms until browned, about 5 minutes.
Add garlic and cook for 1 minute.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the pan.
Simmer the sauce for 10–12 minutes, until slightly reduced.
Return the chicken to the pan and let it simmer in the sauce for another 5 minutes.
Garnish with parsley and serve hot.

Homemade Tartar Sauce:

In a small bowl, combine mayonnaise, chopped pickles or relish, Dijon mustard, and lemon juice.
Stir in capers and chopped herbs, if using.
Season with salt and black pepper to taste.
Chill in the fridge for at least 15 minutes before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Crispy Chicken Marsala: Bread the chicken cutlets with seasoned breadcrumbs and bake or fry for a crunchy texture that pairs especially well with tartar sauce.
Creamy Marsala Sauce: Stir in a splash of heavy cream at the end of cooking for a richer sauce.
Lighter Version: Use boneless chicken thighs for more flavor, or skip the flour for a gluten-free option.
Spicy Tartar Sauce: Add a dash of hot sauce or chopped jalapeños to the tartar mix for heat.
Lemon Marsala: Add lemon zest and juice to the sauce for a brighter, citrus-forward flavor.

Storage/Reheating

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much. Homemade tartar sauce can be stored in the fridge for up to 1 week. Stir before serving again.

FAQs

Is tartar sauce usually served with Chicken Marsala?

Not traditionally, but it can work well—especially with a crispy variation of Chicken Marsala or when served alongside roasted vegetables or potatoes.

Can I make Chicken Marsala without wine?

Yes, you can substitute the Marsala wine with additional chicken broth and a splash of grape juice or balsamic vinegar for depth.

What’s the best cut of chicken for this recipe?

Thinly pounded chicken breasts are ideal, but chicken thighs also work well if you prefer dark meat.

Can I prepare the tartar sauce in advance?

Absolutely. It tastes even better after sitting for a few hours in the fridge to let the flavors meld.

What kind of mushrooms should I use?

Cremini or white button mushrooms are commonly used, but you can also try shiitake or portobello for deeper flavor.

Can I use store-bought tartar sauce?

Yes, but homemade offers fresher taste and allows you to customize the flavor.

Is Chicken Marsala gluten-free?

Not by default due to the flour, but you can use a gluten-free flour or skip dredging entirely.

What can I serve with this dish?

Mashed potatoes, buttered noodles, or roasted vegetables make excellent side dishes.

Can I freeze Chicken Marsala?

Yes, though the sauce may separate slightly upon reheating. Freeze in an airtight container for up to 2 months.

Can I double the recipe?

Yes, just use a larger skillet and ensure the chicken isn’t overcrowded while cooking.

Conclusion

Chicken Marsala with Homemade Tartar Sauce is a creative and flavorful twist on two classic favorites. Whether you’re experimenting with new flavor pairings or simply want to elevate a traditional dish, this combination delivers richness, contrast, and satisfaction. It’s easy to prepare, full of character, and guaranteed to surprise and delight anyone at the table.