This Easy Chicken Marsala is creamy, savory, and downright comforting. Juicy, pan-seared chicken breasts are smothered in a delicious, silky, rich marsala wine sauce with mushrooms, garlic, and cream. This Italian-American favorite tastes restaurant-worthy and is fancy enough for Sunday dinner but comes together in just 30 minutes at home. It's perfect for any night of the week!
Marsala chicken is all about balance: earthy mushrooms, fragrant garlic, and a sweet but slightly nutty wine sauce that clings to every bite of tender chicken. The sauce simmers into something rich and velvety, making it perfect to spoon over pasta, rice, or mashed potatoes for a wholesome meal.
If you liked this chicken marsala recipe, you should try our Chicken Madeira or Creamy Garlic Mushrooms with Parmesan next.
Why You'll Love This Recipe
- Classic comfort food with a twist. Chicken marsala is a restaurant favorite, but our version adds a creamy touch that makes it extra indulgent without extra effort.
- 30-minute dinner. Ready in half an hour from start to finish, this is weeknight cooking at its best! Fancy enough for date night, easy enough for Tuesdays.
- One-pan recipe. Everything cooks in the same skillet, so cleanup is minimal. More flavor, fewer dishes. It's a win-win.
- Versatile meal. Pair it with pasta, rice, potatoes, or bread. It's flexible enough to fit whatever you're craving.
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Ingredients and Substitutions
To make this delicious chicken marsala with a creamy mushroom sauce, you will need the following ingredients (see recipe card below for quantities):
- chicken breasts - Boneless and skinless, about 1 pound (or 16 ounces) total. You can also use chicken thighs for a juicier option.
- salt and black pepper - For seasoning the chicken.
- all-purpose flour - Lightly coats the chicken to create a crispy golden crust and help thicken the sauce. Gluten-free flour also works.
- olive oil - For searing the chicken. Avocado oil is a good substitute.
- butter - We used unsalted butter to add richness and flavor to the sauce.
- brown mushrooms - Cremini or white mushrooms also work.
- Italian seasoning - Use dried oregano, thyme, or basil individually if you prefer.
- garlic - Freshly minced for best flavor. Use ¾ teaspoon of garlic powder instead as a substitute if needed.
- marsala wine - Dry marsala wine is best. If you don't have marsala wine, see FAQs for substitutions.
- chicken broth - Vegetable broth works too if that's what you have on hand.
- heavy cream - Makes the sauce silky and creamy. Half-and-half is a lighter substitute.
- fresh parsley - For garnish on top.
Equipment
You'll also need measuring cups and spoons, a sharp knife and cutting board, a meat mallet or rolling pin to flatten the chicken, a shallow dish for dredging in flour, a large skillet, and a whisk for the sauce.
How to Make the Best Chicken Marsala
- Flatten the chicken. Slice each chicken breast in half lengthwise (horizontally). Place one piece at a time between two sheets of cling wrap or in a zip-top freezer bag. Carefully pound with a meat mallet or rolling pin until about ¼-inch thick. Don't hit too hard or the meat may tear, the goal is an even thickness.
- Season and dredge. Season both sides of the chicken cutlets with salt and pepper. Place flour on a shallow plate and dredge each chicken breast, coating evenly on both sides. Shake off excess and set aside.
- Sear the chicken. Heat oil in a large skillet over medium-high heat for 2 minutes until shimmering. Sear chicken for about 5 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F as read on a meat thermometer). Transfer to a plate and set aside.
- Cook the mushrooms. In the same skillet, melt butter and sauté mushrooms for 5 minutes until golden brown. Add a little extra oil if the pan looks dry.
- Build the sauce. Stir in flour, Italian seasoning, and garlic. Cook for 1 minute until fragrant.
- Add liquids. Pour in marsala wine, chicken broth, and cream, whisking until smooth. Reduce heat to medium and simmer for 4-5 minutes until the sauce thickens to your liking.
- Finish the dish. Return chicken to the skillet and toss in the sauce for 1-2 minutes so it soaks up all the flavor. Garnish with parsley.
- Serve. Serve immediately over pasta, rice, or mashed potatoes.
Recipe Video
Expert Tip: Flatten for Even Cooking
For perfectly cooked chicken, slice the breasts in half lengthwise, then gently pound them to an even ¼-inch thickness. This ensures they cook quickly and evenly without drying out, and creates more surface area for that delicious marsala sauce to cling to.
More Tips and Tricks
- Don't skip dredging. Lightly coating the chicken in flour creates a golden crust and helps the sauce stick.
- Deglaze with wine. When you add the marsala, scrape up all the browned bits from the pan. They add tons of flavor.
- Let the sauce simmer. Give the sauce time to reduce and thicken. This concentrates the flavor and creates a silky texture.
- Rest the chicken. Let the chicken rest for a couple of minutes in the sauce before serving so it soaks up flavor.
- Serve immediately. Creamy sauces are best enjoyed fresh while they're velvety and hot.
Recipe Variations
- Use chicken thighs. Use boneless chicken thighs instead of breasts for extra juicy, flavorful results. Just cook them a few minutes longer until they reach 165°F internally.
- No-mushroom marsala. Simply omit the mushrooms if you prefer. You can replace them with spinach, zucchini, or bell peppers for a veggie boost.
- Wine-free marsala. Substitute marsala with chicken broth plus a splash of balsamic vinegar for a similar flavor profile.
- Extra creamy marsala. Add an extra splash of cream or stir in a spoonful of cream cheese for an indulgent twist.
- Garlic lovers' marsala. Double the garlic for a bolder, aromatic sauce.
- Herb marsala. Add fresh thyme or rosemary for extra depth of flavor.
Storage
How to Store
Keep leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat
Warm gently in a skillet over medium-low heat until heated through (about 5-10 minutes), adding a splash of broth or cream if the sauce thickens. Avoid microwaving for too long to prevent the chicken from drying out.
How to Freeze
Freezing is not recommended as cream sauces tend to separate when frozen and reheated.
How to Serve
Chicken marsala is hearty, saucy, and versatile. It's delicious spooned over pasta, creamy mashed potatoes, fluffy rice, or mashed cauliflower for a low carb option. Add a crisp green salad or roasted vegetables on the side, and don't forget crusty bread for soaking up every drop of sauce.
These are my favorite dishes to serve with creamy chicken marsala:
Side Dishes for Chicken
Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.
FAQ
Chicken Marsala is an Italian-American twist on the classic Italian scaloppine. It features tender chicken breasts simmered in a rich marsala wine sauce with mushrooms, garlic, and herbs. Often finished with cream, it's savory, slightly sweet, and silky. It's the kind of comforting dish that feels restaurant-worthy but is easy to make at home.
Chicken marsala has a rich, savory flavor with earthy mushrooms, garlic, and herbs balanced by the slightly sweet, nutty taste of marsala wine. The creamy sauce makes it velvety and indulgent.
Yes! Chicken thighs are juicier and add extra flavor. Just cook them a few minutes longer until they reach 165°F internally.
Absolutely. While mushrooms add depth, you can swap them for vegetables like spinach, zucchini, or bell peppers, or simply leave them out.
Yes. Substitute marsala with chicken broth plus a splash of balsamic vinegar or dry sherry for a similar flavor.
You can cook the chicken and sauce up to a day ahead and reheat gently on the stove. The flavors actually deepen overnight.
Not ideal. Because of the cream, the sauce can split when frozen and reheated. It's best enjoyed fresh.
You can. Sear the chicken first, then transfer to a baking dish. Pour the sauce over top and bake at 375°F for 15-20 minutes until heated through.
More Creamy Chicken Recipes
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Recipe
Chicken Marsala
- Total Time: 30 minutes
- Yield: 3-4 servings
Description
Easy Chicken Marsala is creamy, savory, and comforting. Juicy chicken in a silky, creamy mushroom marsala wine sauce ready in 30 minutes!
Ingredients
For the chicken:
- 2 chicken breasts, boneless and skinless (about 1 pound total)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
For the creamy mushroom sauce:
- 2 tablespoons butter, unsalted
- 2 cups brown mushrooms, thinly sliced
- 1 teaspoon all-purpose flour
- ½ teaspoon Italian seasoning
- 1 tablespoon garlic, minced
- ½ cup dry marsala wine
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Slice each chicken breast in half lengthwise (horizontally). Place one piece at a time between two sheets of cling wrap or in a zip-top freezer bag. Carefully pound with a meat mallet or rolling pin until about ¼-inch thick. Don't hit too hard or the meat may tear, the goal is an even thickness.
- Season both sides with salt and pepper. Place flour on a shallow plate and dredge each chicken breast, coating evenly on both sides. Shake off excess and set aside.
- Heat oil in a large skillet over medium-high heat for 2 minutes until shimmering. Sear chicken for about 5 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F as read on a meat thermometer). Transfer to a plate and set aside.
- In the same skillet, melt butter and sauté mushrooms for 5 minutes until golden brown. Add a little extra oil if the pan looks dry. Stir in flour, Italian seasoning, and garlic. Cook for 1 minute until fragrant. Pour in marsala wine, chicken broth, and cream, whisking until smooth. Reduce heat to medium and simmer for 4-5 minutes until the sauce thickens to your liking.
- Return chicken to the skillet and toss in the sauce for 1-2 minutes so it soaks up all the flavor.
- Garnish with parsley and serve immediately over pasta, rice, or mashed potatoes.
Notes
How to store: Keep leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as cream sauces tend to separate when frozen and reheated.
How to reheat: Warm gently in a skillet over medium-low heat until heated through (about 5-10 minutes), adding a splash of broth or cream if the sauce thickens. Avoid microwaving for too long to prevent the chicken from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
This recipe was originally posted in 2021. It has since been updated with new content.
Barb Homan says
Made this for a New Year’s Eve dinner party. It was delicious. Reduced the sauce for about 15 minutes to thicken it. I suppose I could have added some thickening but didn’t want to end up with gravy. It was a big hit.
James says
This dish is amazing, I have cooked it several times now and It never disappoints!
The wine of choice is Boronia Marsala All 'Uovo. just amazing even to sip on while cooking.
Isaac says
My Wife's favorite that I cook for her! And we so love it! Anyone looking to just make the sauce, I went up to 2TBSPs of flour extra, to compensate for lack of flour from off the chicken itself.