Wondering what wines pair best with chicken? Whether you’re ordering out at a restaurant, or cooking up some Easy Chicken Marsala or Creamy Chicken Marsala at home, these are the best chicken marsala wine pairings.
What is Chicken Marsala?
Chicken Marsala is a traditional Italian dish that’s simple to prepare and amazingly delicious! This dish has a creamy sauce that’s got a hint of sweetness from the marsala, a smoky-richness from the bacon, and lots of umami-goodness from the wild mushrooms.
What Is Marsala Wine?
Marsala is a brandy-fortified wine made in Sicily (near the village of Marsala). It is most often used for cooking, but can also be served as an aperitif or a dessert wine. Higher quality marsala wines can make a delicious pairing with chocolate or blue cheese. Because it is fortified, it will last a month or two after opening.
Is Marsala Wine White or Red?
There are both red and white varieties of marsala. Red marsala is sweet. And white marsala is dry. It is the sweet (red) Marsala that is typically used in cooking dishes such as Chicken Marsala.
What is traditionally served with Chicken Marsala?
- I tend to serve Chicken Marsala up with some instant pot rice. It’s also great served alongside some buttered egg noodles or mashed potatoes. On the side, I’ll either serve some roasted brussel sprouts or a fennel & celery salad. But, the most important accompaniment (as always) is the wine!
What wine goes with Chicken Marsala?
- Pinot Noir has a hint of earthiness that is amazing with the mushrooms in marsala sauce. And, its backbone of dark fruits pairs extremely well with the lightly sweet marsala wine sauce. With a bright acidity, it is able to stand up nicely to the rich, bacon-flecked sauce of traditional chicken marsala and also balances out a creamy chicken marsala.
- Gamay has aromas of black pepper and dark berries which are the perfect complement to marsala chicken.
- Merlot has an earthiness to it that goes really well with the mushrooms in marsala. Also, its silkiness was echoed by the chicken marsala sauce.
- Fresh, crisp chardonnay has just enough body to stand up to a creamy marsala sauce.
- Similar to chardonnay, Chenin Blanc has a bright acidity that mingles really nicely with the rich marsala sauce.
As always, please feel free to take these suggestions with a grain of salt. Enjoy what you like best! You can even pair your chicken marsala with a sparkling wine if that’s what you enjoy. The only way to find out the very best pairing for yourself is to taste different wines, and experiment.
Did you try any of these Chicken Marsala Wine Pairings?
If you tried any of these Chicken Marsala wine pairings, I would love your feedback! Also, be sure to snap a picture of your pairing and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More Wine Pairings Advice:
The 5 BEST Wine Pairings for Chicken Marsala
- 2 boneless, skinless chicken breasts (cut in half horizontally)
- 1/4 cup all-purpose flour (for dredging)
- Kosher salt and freshly ground black pepper
- 3 Tablespoons extra-virgin olive oil
- 2 slices thick cut bacon (cut into 1-inch pieces)
- 8 ounces mushrooms (stems trimmed and halved (about 2 cups) (button, cremini, chanterelle, oyster and shitake are great options))
- 1/2 cup dry Marsala wine (sweet will also work)
- 1/2 cup bone broth (or chicken stock)
- 2 Tablespoons unsalted butter
- 2 Tablespoons chopped flat-leaf parsley
- Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
- In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
- Lower the heat to medium and add the bacon to the pan, saute for a couple minutes to render out some of the fat, then add the mushrooms to the pan. Saute until brown and liquid has evaporated, 4-5 minutes.
- Add Marsala to the pan and boil for about 30 seconds, then add the chicken stock and let it reduce slightly, 2-3 minutes. Stir in the butter and return the chicken to the pan to warm through. Season with additional salt and pepper, to taste and sprinkle with chopped parsley. Serve.