Carrabba’s Marsala Sauce Recipe (Restaurant Like Taste)

I still remember the first time I had Carrabba’s Marsala Sauce. It was on a rainy evening, and I ordered the grilled chicken marsala at Carrabba’s.

I didn’t expect much, but the moment I tasted the sauce, it stopped me right there. It was rich, silky, and full of flavor. I kept dipping bread into it until my plate was spotless.

What makes Carrabba’s Marsala sauce stand out is the way they pair it with grilled chicken. Most Italian restaurants pan-fry chicken for marsala.

But Carrabba’s grills it, giving the dish a smoky edge that makes the sauce shine even more. The sauce itself is slow-cooked with Marsala wine, mushrooms, broth, and a touch of olive oil.

It feels comforting, yet fancy at the same time.

I got curious about it because the flavor was different from any other marsala dish I’d had before. It wasn’t just about the wine or the mushrooms. It was the way everything came together. That balance of earthy mushrooms, sweet wine, and savory stock. It made me want to recreate the same magic at home.

And here’s the thing—this sauce is not just for chicken. You can pour it over steak, pasta, or even veggies. It’s versatile, quick to make, and always brings that “restaurant touch” to a home meal.

What is Marsala Sauce

Marsala sauce is a well-known Italian sauce made with Marsala wine. Lombardo Marsala Wine is the main ingredients for this sauce.

It is slowly cooked with mushrooms, broth, and sometimes cream. This gives it a smooth texture and a rich, deep flavor.

The sauce is named after Marsala wine from Sicily. The wine has a sweet and earthy taste that makes the sauce special.

In restaurants like Carrabba’s, you will often see this sauce served over chicken, veal, or steak. At home, you can use it the same way. It also tastes great with pasta or vegetables.

It’s not hard to make, and the wine gives it that unique flavor you can’t get from anything else.

How Does Carrabba’s Marsala Sauce Taste Like

Marsala sauce tastes warm, smooth, and a little sweet. The wine adds depth, while the mushrooms bring an earthy touch.

When I take a spoonful, it feels rich but also comforting. The sauce isn’t heavy, yet it covers the food in a perfect way.

Sometimes, I notice a small nutty flavor that makes it even better.

Honestly, it’s the kind of sauce that can turn plain chicken into something that tastes like it came from a restaurant kitchen.

Carrabba’s Marsala Sauce Ingredients

• 10 oz package of mushrooms – I always rinse and slice fresh mushrooms for this recipe. They bring an earthy flavor that makes the sauce hearty. Fresh mushrooms hold texture better than canned, and they soak up the Marsala wine beautifully.
• 2 tablespoons all-purpose flour – I use a light coating of flour on the mushrooms before cooking. It helps them brown nicely and also thickens the sauce as it cooks, giving it that smooth, restaurant-style finish we all love.
• Salt – I only add a pinch or two of salt. Just enough to bring out the flavors in the sauce. It’s better to start light and taste later, especially since the broth adds its own seasoning.
• Black pepper – Freshly ground pepper works best here. It gives the sauce a gentle kick without being too strong. I like how it balances the sweet notes of the wine and mushrooms.
• 2 tablespoons olive oil (about 1/8 cup) – Olive oil is my go-to for this sauce. It heats fast, cooks evenly, and helps the mushrooms get tender without sticking. Plus, it adds a mild, smooth flavor to the base.
• 1/2 cup chicken stock – I love using chicken stock because it deepens the flavor of the sauce. It blends with the wine and mushrooms so well. I prefer low-sodium stock, so the saltiness doesn’t take over.
• 1 cup Lambardo Marsala Dry wine – This is the star ingredient of the whole sauce. The dry Marsala wine gives that classic flavor: rich, slightly sweet, and layered. It transforms a simple mushroom sauce into something that feels restaurant-worthy.

Kitchen Tools You’ll Need

• Non-stick frying pan
• Wooden spoon or spatula
• Cutting board and sharp knife
• Small bowl for mushrooms
• Measuring cups and spoons

How to Make Carrabba’s Marsala Sauce Copycat

Step 1 – Prepare the mushrooms 

Rinse and clean the mushrooms under cold water. Then slice the mushrooms and pour sliced mushrooms into a bowl.

Step 2 – Coat with flour

Add 2 tbsp of flour, salt and pepper to taste on the sliced mushrooms. Mix the ingredients well so that all sliced mushrooms are properly coated with flour.

Step 3 – Heat the pan & Cook the mushrooms

In a non-stick frying pan, add 2 tbsp (1/8 cup) olive oil and heat for 2-3 minutes. Then add mushrooms and start frying them. Lower the heat when the mushrooms are tender.

Step 4 – Add liquids

After that, add 1/2 cup chicken stock, 1 cup Lombardo Marsala Dry and turn the temperature back to medium-high heat. Cook uncovered for 10 minutes.

Step 5 – Finish up

When the marsala sauce has reduced to a desired creamy texture, turn the heat of and pour into a bowl or serve right away..

Helpful Tips

• Don’t overcook the mushrooms, they taste better when soft but not mushy.
• Use a dry Marsala wine, it gives better flavor than the sweet one.
• If sauce gets too thick, add a splash of broth.
• Stir often so the sauce doesn’t stick at the bottom.
• This sauce tastes better the next day, so don’t be afraid to make extra.

Substitutions & Variations You Can Try

• Use butter instead of olive oil – I sometimes swap olive oil for butter. It makes the sauce richer and creamier, giving it that indulgent, restaurant-style flavor that feels extra comforting.
• Try vegetable broth – If I want a lighter or vegetarian version, I use vegetable broth instead of chicken stock. It still blends beautifully with the wine and mushrooms and keeps the sauce tasty.
• Add a splash of cream – For a silky, smoother texture, I like adding a little cream at the end. It makes the sauce feel rich without overpowering the mushrooms or wine.
• Use sweet Marsala wine – If I want a sweeter sauce, I swap dry Marsala for sweet. It adds a soft, caramel-like note that works really well with grilled chicken or veggies.
• Add garlic and onions – Sometimes I toss in garlic and onions for extra flavor. They give the sauce a deeper, more aromatic taste that really makes it pop.

What to Serve With This Marsala Sauce

• It’s perfect over grilled chicken or steak—I love how it turns simple meat into a restaurant-style meal.
• You can also toss it with plain pasta for a quick, flavorful dinner.
• Try drizzling it over mashed potatoes or steamed veggies like broccoli or green beans to make every bite feel special.
• For a full meal, I sometimes serve it with roasted asparagus or even a baked potato. It’s so versatile and makes even simple dishes feel fancy.

Leftover & Storing Guides

You can store the Carrabba marsala sauce in your refrigerator or freezer and use it when needed to pour over your favourite dish. I usually keep it in the fridge for 3 to 4 days.

To reheat, I warm it slowly on the stove. If it thickens too much, I add a spoonful of broth.

You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating. Always stir while reheating so it doesn’t separate.

Carrabba’s Marsala Sauce FAQs

Making this Carrabba’s Marsala Sauce Recipe at home is one of my favorite things. It’s easy, warm, and packed with flavor. Every time I serve it, even a simple dinner feels special.

I hope you try this recipe in your kitchen and see how delicious it is. Don’t forget to share your cooking experience with us. If you love it, follow us on Pinterest for more easy, homemade & restaurant inspired recipes.