If you’ve ever had Carrabba’s Chicken Marsala, you know the real star isn’t the chicken — it’s that deep, velvety Marsala wine sauce.
Rich with the earthy flavor of mushrooms, the sweetness of the wine, and a silky, buttery finish, it’s the kind of sauce that makes dinner feel like a fine dining experience. And now, you can make it right in your own kitchen — with no reservation required.
This Carrabba’s-style Marsala sauce recipe is as close to the original as it gets. I’ve made this dozens of times at home, and every time it disappears fast.
It’s luxurious enough for date night but easy enough for a Tuesday. Whether you’re pouring it over chicken, beef, or even a bed of creamy mashed potatoes, this sauce transforms your meal into something special.
Why You’ll Love This Recipe
Carrabba’s Marsala Sauce is legendary for a reason — it’s complex yet comforting, fancy but still family-friendly. This homemade version hits all the right notes: savory mushrooms, sweet Marsala wine, and a touch of garlic and cream for that signature finish.
What makes this recipe extra special is its flexibility. Make it ahead, double it for a crowd, or serve it over whatever protein you have on hand.
And while it tastes elegant, it’s made with simple ingredients and comes together in about 30 minutes.
What You’ll Need
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
- Optional: chopped fresh parsley for garnish
Pro Tips
- Use real Marsala wine — dry is best for this sauce. Avoid cooking wine from the grocery store.
- Slice mushrooms evenly so they cook at the same rate and soak up flavor.
- Deglaze properly — scraping up all the browned bits after adding wine builds deep flavor.
- Don’t rush the reduction — simmering the wine and broth concentrates the sauce beautifully.
- Add cream off heat for the smoothest, silkiest texture.
Tools You’ll Need
- Large sauté pan or skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Small whisk or fork (for cornstarch slurry)
- Cutting board and knife
- Serving spoon or ladle
Substitutions & Variations
- No Marsala wine? Try sherry or a dry Madeira — the flavor will vary but still be delicious.
- No cream? Use half-and-half or even a splash of whole milk, though the sauce will be thinner.
- Add shallots for a deeper, more French-style profile.
- Make it vegetarian by using vegetable broth and serving over roasted vegetables or pasta.
Make Ahead Tips
This sauce stores beautifully! You can make it 1–2 days ahead, cool, and refrigerate. Reheat gently over low heat, adding a splash of broth or cream if needed to loosen the texture.
Instructions
1. Sauté the Mushrooms
In a large sauté pan, melt butter with olive oil over medium heat. Add sliced mushrooms and sauté for 7–8 minutes until golden and tender.
2. Add Garlic
Stir in minced garlic and cook for 1 more minute until fragrant. Do not let the garlic brown.
3. Deglaze with Wine
Pour in the Marsala wine and scrape the bottom of the pan to release any browned bits. Let it simmer for 3–4 minutes to reduce slightly.
4. Add Broth and Simmer
Add chicken broth, salt, and pepper. Simmer uncovered for 8–10 minutes, or until the liquid reduces by about one-third.
5. Finish with Cream
Remove the pan from heat and stir in the heavy cream. Taste and adjust seasoning. If a thicker sauce is desired, whisk in a cornstarch slurry and return to a low simmer for 1–2 minutes.
Leftovers & Storage
Store cooled sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often.
You may need to thin it with a bit of broth or cream. Avoid boiling once the cream is added to prevent curdling.
Recipe FAQs
1. Can I use sweet Marsala wine instead of dry?
Yes, but the flavor will be sweeter and less balanced. Dry Marsala is traditional for savory dishes.
2. What type of mushrooms are best?
Cremini or baby bella mushrooms work great, but white button mushrooms are fine too. For a deeper flavor, use a mix.
3. How do I thicken the sauce?
Use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer briefly after adding.
4. Is this sauce gluten-free?
Yes — just ensure your broth and wine are labeled gluten-free.
The Final Pour
This rich, savory Carrabba’s Marsala Sauce is what turns a simple weeknight meal into something spectacular.
Earthy, velvety, and perfectly balanced, it’s a sauce that brings elegance to your table without stress. Once you try it, you’ll want to drizzle it over everything from chicken and steak to mashed potatoes and pasta.
If you make it, leave a comment and let me know how you served it — and who asked for seconds!